Tag Archives: food allergy

  • Easy Peasy Apple Muffins

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    I took my oldest to the Toronto Waldorf School to the Parent and Tot program and am currently back there with my little one. Both of my girls have loved every moment of it. I enjoy getting to talk to other mama's, discuss parenting issues and things that come up with my little ones, and I am "kind of" learning how to knit. I say kind of because I think I might just be knitting challenged. I am always messing things up and needing help. One day I might just have a bunny out of all of this though. I will post the finished product.

    Anyway's, you might be wondering why I am taking about the Waldorf school in a post about apple muffins. Well, the snack at the school is spelt apple sauce muffins. All of the kids love them and the best part, they are made with wholesome ingredients including organic applesauce, honey, flaxseeds, etc. When my oldest was going there I had tried to make the muffins a few times and they just didn't taste the same so I gave up. Now that I am back with my little one I was re-inspired to try. I used to have the recipe but I do not anymore. I just asked the lady who makes them if she has any tips and all she said was to not over mix the batter. Well, guess what? I was an over mixer. That was my problem all along. Such a simple trick to make muffins lighter and fluffier.

    I made these muffins by checking out a few apple sauce recipe ideas and then making my own. My kids really can't get enough of them.

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    I am going to take a quick moment here to explain why I am using spelt flour;

    - Spelt contains gluten but much less than conventional wheat flour that has been altered to contain even more gluten

    - Spelt is easier to digest for many people although should not be consumed by anyone who is celiac, has a gluten allergy or are trying to strictly avoid gluten

    - Spelt is a light fluffy flour and may be used for an easier transition for those who feel sensitive to wheat products

    - I typically cook with grain free flours such as almond and coconut flour however do use spelt as a treat. My kids tolerate it well and love it. I use spelt when making homemade pizza dough, muffins and birthday cake's.

    - It is easy to adapt recipes that contain wheat flour with spelt flour 1:1.

    I also have a gluten free version for those of you who can not tolerate any gluten at all. 

    Anyways lets get back to the muffins! These would make a great addition to packed lunches!

    Apple Sauce Muffins

    • 1 cup organic apple sauce
    • 1/2 cup of full fat coconut milk*
    • 1/3 cup maple syrup
    • 3 tbsp avocado oil**
    • 1 egg***
    • 3 drops of Jade Lemon (food grade essential oil)****
    • 2 cups of sifted spelt flour*****
    • 1 tsp baking soda
    • 1/2 tsp sea salt
    • 1 tsp cinnamon

    Directions

    1. In one bowl mix the wet ingredients
    2. In another bowl sift the dry ingredients and mix well
    3. Pour the wet ingredients into the dry bowl and gently fold the ingredients together until just combined. As I said it is important to not over mix for a light and fluffy muffin.
    4. You can either add muffin liners, grease pan with butter/coconut oil or use the silicone muffin tray I used (see picture). They pop out easily without having to grease pan. I filled 24 of the mini muffin silicone liners and 4 medium size muffins. The amount of muffins the batch will make depends on the muffin tray you use. Fill muffins moulds 3/4 of the way full.
    5. Option - top with diced apples (or pears), cinnamon and chia seeds.
    6. Cook mini muffins 12-15 minutes and medium muffins 20 minutes. Let cool and then remove from tray. Enjoy!!

    Recipe Note

    * Any type of milk would work here. I really like the thick and creamy texture of the full fat coconut milk. And the extra fats from the milk will help to slow the absorption of the carb's from the flour, also known as lowering the glycemic index

    ** Melted butter or coconut oil would also work. Or olive oil would also work well

    *** Flax egg can be used instead of egg - 1 tbsp ground flax + 3 tbsp water, let sit for 5 minutes before using

    **** Using the food grade essential oil is optional, you can also use a squirt of fresh lemon juice

    ***** Use Bob's Red Mill all purpose gluten free flour to make these gluten free - so 2 cups of all purpose gluten free flour + 1/2 tsp xanthan gum (this helps to hold the muffins together so they don't crumble. You can omit if you don't mind a crumbly muffin) The pictures with the chia seeds and apples were made with the gluten free flours.

  • Super Easy Quinoa Granola

    I love granola. But granola doesn't really love me. You see, I am allergic to oats :( Whenever I eat them I get a runny nose and about 1/2 hour after eating I get a blood sugar crash. Sometimes foods that are considered healthy might just not be healthy food for you. Each one of us is biochemically unique and we all require different foods to thrive. If you are suffering with any issues from digestive problems or any type of inflammatory condition from arthritis to eczema you might want to take a mindful look at your diet and discover if the foods you are eating are triggering your symptoms. Learn more about my path to wellness here!

    Okay, now on to the good stuff. You can swap quinoa flakes for large flakes oats if you would like. I love serving this with plain yogurt (I enjoy sheep's milk yogurt)  or freshly made almond milk (recipe to come, super simple to make). I also like to serve it with seasonal fruits.

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    Picture - Quinoa granola, fresh almond milk, local peaches and blueberries. Yum!

    Quinoa Granola

    • 1/2 cup extra virgin olive oil (or you could use coconut oil - I have tried both with great success)
    • 1/2 cup brown rice syrup*
    • 2 tbsp pure maple syrup
    • 3 cup quinoa flakes
    • 1 cup raw nuts - I used walnuts and pecans
    • 1 cup raw seeds - I used pumpkin and sunflower
    • 1 cup organic raisins
    • A pinch of sea salt

    Method

    1. Preheat oven to 400F
    2. Mix all ingredients together until well combined (if using coconut oil, please melt before mixing so it gets evenly mixed)
    3. Place all ingredients on a parchment lined baking sheet (you might need 2 so it can be spread out evenly)
    4. Bake for about 25 minutes or until golden brown
    5. Let cool. Enjoy right away or store for later use. Can be stored for 2 weeks, if it lasts that long in your house

    *I use Organic Brown Rice Syrup by Lundberg. Brown Rice Syrup is a thick sweetener and produces granola clusters which I love. You can also use other natural sweeteners such as maple syrup, honey or coconut nectar.

    SHARE WITH ME

    Have you noticed any foods that don't make you feel so great? If so, do you still eat it? What do you notice when you remove it from your diet?

     

     

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