As an allergy mum I get quite sad sometimes when I catch the occasional glimpse of disappointment on my son's face. I don't see it often but when I do, it breaks my heart. That look that speaks volumes. When he sees a cupcake in a bakery window that he knows he can't eat, when he smells the sausage sizzle at the hardware store, when a delicious array of food is unexpectantly offered at a casual gathering and he knows there is nothing on offer, that is safe for him to eat - that is when I see the look.
Despite all my good intentions and tireless efforts to ensure that he will never miss out on anything, the fact is - he will miss out. The reality is he will miss out on many things. The reality is that its not fair. The reality is that I am helpless to avert any of his disappointment when it comes to missing out on food.
What I can do however, is to make the time and effort to create delicious allergy friendly food that he can eat and enjoy. The smile on his face and the glint in his eyes as he trials some new allergy friendly creation brings such an overwhelming joy to my heart. At that moment, I get to witness him understand a small amount of the love I have for him. The look on his face tells me how special he feels. Sure, it's about the food, but I think it's also about someone else understanding how he feels. It's special moments like this that makes it worthwhile.
As difficult as it can be raising a a child with severe allergies, there is also immeasurable joy.
I spotted the look on my boys face one day when a brief comment was made by my daughter about how much she loved cheesecake. So decided I needed to make an allergy friendly version. I hope you love this recipe as much as we do.
You will need:
1/2 cup sunflower seeds
1/2 cup peppitas
1/4 cup chia seeds
10 Medjool dates
2 Tablespoons coconut oil
pinch Himalayan salt
15 Medjool dates
1 cup coconut cream
1/4 cup coconut oil
2 Tablespoons maple syrup
1/2 tspn Himalayan salt (according to taste)
What to do...
Process all ingredients for crust until combined and resembling crumbs. Press into a pie plate. Place in fridge.
Soak dates in boiling water for 10 minutes. Drain off all water. Place dates, coconut cream, coconut oil, maple syrup and salt in food processor. Blend until they form a smooth texture. Pour into pie plate. Place in freezer for an hour. Remove and serve