After finding out about my sons long list of food allergies I had to start improvising and fast! He was losing weight because there just wasn’t enough for him to eat. I felt guilty feeding him the same foods everyday so I got creative. It took a lot of experimenting but I finally found a few recipes that he liked. Most allergen free foods taste like chalk. Luckily these were a winner!
1/2 C apple sauce
1 1/2 C Gluten free flour (I use King Arthur’s)
1 tsp Baking powder
1 tsp Baking soda
1/2 C brown sugar
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Vanilla
3 tbsp vegetable oil or canola oil
1 tbsp water
*I like to garnish the top with gluten free oats
Mix dry ingredients and wet ingredients separately then combine. This recipe will make 12 muffins if you use 1/4 C batter in each muffin mold
Sweet Potato Toast is healthy breakfast or snack that’s also gluten free, vegan, paleo and whole30.
Tip: When buying the sweet potatoes try to pick large round ones. They’re easier to use and slice.
Wash and Peel the potatoes
Slice them 1/4 inch thick. Thicker won’t cook all the way through and thinner will fall apart. (if you accidently cut them too thick no worries! Poke holes in the potatoes with a fork and microwave for 30 seconds before toasting)
Turn your toaster up to the highest setting.
Toast your slices twice each. They should be a light golden brown when finished. If not throw them in for a third round.
For the long pieces that don’t fit in the toaster, just flip them around for the second round of toasting.
Tip: You can pre slice the potatoes and keep them in a ziploc bag in your refrigerator. They can last up to one week!