2 1/2 lbs boneless skinless chicken breast cut into 1″ cubes 10 garlic cloves, peeled 2 Tbsp dried oregano 1 tsp dried rosemary 1 tsp paprika 1 tsp sea salt 1 tsp black pepper 1/4 C olive oil or coconut oil 1/4 C dry white wine or apple cider vinegar Juice of 1 lemon 2 bay leaves
Pita bread (I used my Grain Free Garlic Rosemary Flatbread) Tzatziki sauce (I didn’t use any sauce and it still tasted delicious) Fresh veggies (tomatoes, cucumber, onions, olives, lettuce, spinach, radish, peppers etc.)
In a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, oil, wine/vinegar & lemon juice (do NOT add the dried bay leaves at this point). Pulse until well combined.
Place chicken in a bowl, add the bay leaves. Add the marinade & mix well. Cover and refrigerate for 2 hrs or overnight. I used our marinating food processor adapter.
Soak 10-12 wooden skewers in water for 30-45 minutes.
When ready, thread marinated chicken onto the prepared skewers.
Prepare grill, brush the grates with a little oil and heat over medium-high heat. Place chicken on the grill until well browned & internal temperature register 155 degrees F. Be sure to turn skewers evenly to cook on all sides.
Let rest for 3 minutes & serve. (Take chicken off skewers if making a wrap.
Delicious and easy flatbread that you wont be able to stop eating. Great as a side, a pita for a wrap, or dipping in oil and vinegar.
1 C tapioca flour 1/4 C coconut flour, sifted if there are clumps 1/2 tsp sea salt 1/2 C full fat coconut milk 1/4 C coconut oil 1 egg or egg replacer (I use 1 Tbsp golden flax seed meal + 2 Tbsp warm water, sit for 5 minutes) 1/4 tsp finely chopped dried rosemary 1/2 tsp garlic powder
1. Preheat oven to 450 F. Place pizza stone in oven to heat up (optional, I use a cookie sheet without issues) 2. Gently heat up coconut milk and oil in a small sauce pan until very warm but not boiling. 3. Whisk tapioca flour, coconut flour, and salt in a large bowl. Pour the coconut milk/oil mixture on top. Mix thoroughly until combined. Allow to cool for several minutes and allow the coconut flour to absorb. 4. Add beaten egg/egg replacer and mix again until fully combined. 5. Remove pan from oven, cover in parchment paper and pour mixture into the center. Using a spatula spread out the dough until 1/4 inch thick. I have shaped them into rounds to act like a pita in a wrap as well, you just may need a second pan as it fills one standard cookie sheet normally. 6. Season with garlic and rosemary, place in oven for 9-12 minutes, depending on how crisp you want it. 7. Serve!
I have been meaning to share this recipe for a while as my family loves them. I try to make them at least once a month, but I have started making bigger batches and freezing them (not quite as good, but pretty close).
These are relatively simple, but time consuming as you do have to cut out each animal cracker individually. I find that the dough is a tad bit sticky, so it takes a bit of work to get your extra flour for rolling and prevent sticking to your cookie cutters.
I use little cutouts that I got off of amazon that are actually meant for fruit, veggies and cookies. Super little and super cute. You can use whatever shapes you want, I love making them in shapes my daughter recognizes like bunny ears or fish etc, but circles work just as good. I like them small as they are great for little fingers (a little bit bigger than my thumbnail is my go to).
I have used several different flour mixes and I have found the one on the link the best: Gluten Free Baking Mix.
Gluten Free Vegan Animal Crackers
Servings: 200 small crackers, 90 standard animal crackers
Ingredients 1 1/3 C Gluten Free Baking Mix flour 1/8 tsp baking soda (1) 1/4 tsp salt (2) Pinch of nutmeg 1/4 C vegan butter, room temp. (I use miyokos butter) (3) 3 Tbsp unsweetened applesauce, room temp. 1/3 C cane sugar 1 Tbsp flaxseed meal + 2 Tbsp warm water (thickened for 5 minutes) (I use golden flaxseed meal so it isn’t visible in my baking) 1/2 tsp vanilla extract (4) 3/8 tsp apple cider vinegar (ACV) or lemon juice (1)
Directions 1. In a small bowl whisk together the dry ingredients (flour, baking soda, salt, nutmeg), set aside. 2. In a large bowl vigorously whip the butter with the back of your fork until fluffy (2 minutes). Add the applesauce and sugar. Fluff until well mixed (another minute). Add the flax “egg”, vanilla and apple cider vinegar/lemon juice and whisk until blended in. 3. Add the dry ingredients slowly into the wet ingredients as you stir to make a nice cookie dough 4. Divide into 3 balls and chill in the fridge for at least 1 hour (I wrap each ball individually in saran wrap to prevent drying out). 5. Preheat oven to 350 degrees. Line baking sheet with parchment paper 6. Between 2 pieces of parchment paper, roll out one ball of dough until 1/4″ thick. Using mini animal cookie cutters cut out your cookies. 7. Carefully transfer to the baking sheet and bake for 8-10 minutes, just until the edges begin to lightly brown. 8. Allow to cool on a wire rack, enjoy. Will store in an airtight container for up to 1 week on the counter. Freeze in airtight container for longer lasting crackers, take out prior to enjoying.
Notes (1) Baking soda & apple cider vinegar: This is a substitute for 1/2 tsp baking powder. Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar (2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive. (3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives. (4) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
The last day in February is Rare Disease Day, a day to bring awareness to the general public about rare diseases affecting many people’s lives. What I didn’t know until we had V and researched Rare Disease Day, is that 1/20 people will live with a rare disease at some point in their life.
Despite how many are affected, most of these diseases actually have a small group affecting each specific disease, having no cure and most of the time actually go undiagnosed. We celebrate rare disease day on the last day in February, a month with a rare number of days.
So what is a rare disease?
“There are over 300 million people living with one or more of over 6,000 identified rare diseases around the world, each supported by family, friends and a team of carers that make up the rare disease community. Each rare disease may only affect a handful of people, scattered around the world, but taken together the number of people directly affected is equivalent to the population of the world’s third largest country. Rare diseases currently affect 3.5% – 5.9% of the worldwide population. 70% of those genetic rare diseases start in childhood. 72% of rare diseases are genetic whilst others are the result of infections (bacterial or viral), allergies and environmental causes, or are degenerative and proliferative.” (1)
What are the challenges with a rare disease?
Due to such a lack in scientific knowledge and quality information of each disease there are often delays in getting a correct diagnosis. The lack of information also delays appropriate interventions and treatment, causing additional burdens on those affected. Due to the rarity and diversity within each disease, it is so important for research done to be international so that all researchers, experts and clinicians are connected and able to collaborate more effectively and efficiently. There are several initiatives, including the International Rare Disease Consortium, the European Reference Network, Care 4 Rare (this is a Canadian run program), and EU Framework Programme for Research and Innovation Horizon 2020, that support international, collaborative work.
How will Rare Disease Day help make a difference?
Rare disease day helps to bring awareness to the 300 million people living with a rare disease around the world, and other loved ones affected as well.
“The long-term cause of the Rare Disease Day campaign is to achieve equitable access to diagnosis, treatment, health and social care and social opportunity for people affected by a rare disease.”(1)
At the start of Rare Disease Day in 2008, 18 countries held events, and in 2019 over 100 countries brought awareness to rare diseases by holding events. This is exciting progress.
So how does this affect our family?
As mentioned in a previous post The terrors of being a NICU parent, our daughter was diagnosed with Incontinentia Pigmenti, a rare congenital condition that affects her X chromosomes. This in turn affects her skin, hair, teeth, microvasculature (including her eyes), and central nervous system. What I haven’t mentioned is that only 1200 people with this condition have been reported in scientific literature. Current prevalence being 0.6-2.1/1,000,000 persons, which is a 0.00006%-0.00021% of the population on earth. (2)
At 6 months of age V was also diagnosed with a rare allergy condition called FPIES (food protein induced enterocolitis syndrome). It is a non-IgE allergy affecting her gastrointestinal system. It causes vomiting to the risk of hypovolemic shock, abdominal pain, and bleeding with diarrhea. Most outgrow this condition by the age of 3, however a small number live with this allergy for life. From numbers I could find, FPIES is estimated to affect 0.28% of children in the United States currently. Due to frequent misdiagnosis this number is likely low. (3)
Living with a Rare Disease
Living with a rare disease has so many complicated facets. Not only is there little information out there, many doctors don’t know or understand the condition. I go to our family doctor and tell her what I want/need, not the other way around. She actually told me the last time I was in that I am the expert, not her. What is scary about this, is what if a doctor doesn’t agree with what my daughter needs? What if we go to the emergency room needing specific care and they don’t agree with what she needs and ignore our concerns? Things can go from scary to downright dangerous.
Support groups are our life. I have so many support groups, yes on facebook, but they have made our life so much simpler and safer. There is so much information each of us as parents have researched and discovered, so why not share? Obviously it is important to trust your source and do research as necessary to confirm what was stated or suggested, but I have learned so much about new updated protocols to follow, food suggestions and tips on dealing with IP and FPIES in the hospital setting. Due to all of this advice, we were safely able to navigate surgery for V this past January, you can read about it here. These support groups also are so important for ones mental health. It is easier to shelter yourself and your child when someone in your family is affected by a rare disease or allergy. It is easy to just stay home than to go out, risking your child, worrying about an innumerable amount of risks, trying to explain yourself and your child numerous times. It is so much simpler to shelter oneself. I have found support, people I can vent to, people that understand. It also makes it easier to go out because of advice given.
For many with a rare disease, or really any disease, life is more expensive. We celebrate daily that we live in Canada, where most of our medical expenses are covered by the health care system. Unfortunately this isn’t the case for many across the world. Sadly, our health care does not include FPIES or any allergies under a tax exemption for food expenses. Depending on severity of a condition, it can become very expensive to support the one in your life with said restriction. For us, corn is debilitating. Everything we eat needs to be locally sourced from specific farmers, with specific farming practices. This includes butchering practice and packaging of all food products. Suffice to say, it puts a strain on ones budget.
There are of course the struggles if ones family is not supportive and you have not only no help, but judgement too. Judgement as to treatment options, lifestyle changes, things they can do to help etc.
For many with a rare disease they are undergoing medical treatment that is new, joining medical trials, trying medication after medication. There is often no end to the disease and the start of ones day. So how do you live with a disease and not let it define your life? For everyone that looks so different.
For our family, it means trying to make meals as normal as possible, even if our ingredients are limited. It also means scheduling doctor appointments around our life, rather life around the doctor appointments. We bring food with us to go out instead of just staying home as we can’t eat out. Some struggles we haven’t come across yet, like how we will approach dangerous sports (increased risk for retinal detachment) or for V later in making decisions about having a family (as IP is hereditary and often causes miscarriages).
I encourage you all to read up about a loved ones disease, rare or not, and know how you can support them. Whether they are in need of financial support for programs, help with just staying on top of their house (due to an even busier schedule than most) or even just taking them out for coffee and listening. Trust me, when loved ones research and are able to participate in a conversation about the condition, bring forward suggestions or ideas and overall just are there, it means a lot!
Baking Powder Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
Brown Sugar Corn Allergy – depending on sensitivity, you may need cane brown sugar. We use Cuisine Camino.
Butter Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
Canned tomatoes Corn Allergy – Ensure that the cans are free of citric acid if you are corn free. We decided to can tomatoes this summer instead of buying store bought.
Chocolate Chips Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange.
Coconut Milk Cornallergy – ensure coconut milk is gum free
Egg Replacer Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
Gelatin Corn allergy – gelatin needs to be unflavoured and not made from vegetables to truly be corn free. I use a beef gelatin.
Grease Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well. I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.
Powdered sugar Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.
Salt Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
Vanilla Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
Vinegar Corn Allergy – it is important to avoid white vinegar; any safe vinegar will work including rice vinegar, apple cider vinegar, or coconut vinegar
Vegetable oil Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
Whipping Cream Corn Allergy – When looking at canned coconut milk or cream be sure to check for gums. The one I buy is gum free as corn is used to make almost all the “gum” ingredients
Xanthan Gum Corn Allergy – xanthan gum is iffy with corn allergies due to how they make it. We made the switch to psyllium husk fibre in our house.
Yeast Corn allergy – avoid all yeast that contains any additives, most contain ascorbic acid, which is derived from corn. Red Star Active Dry Yeast is the only one I believe that is free of any additives, it has to be the individual single dose packages.
If you are anything like me, you have bags of frozen fruit in the freezer, just waiting to be put into something delicious. I love to stock up on fruit in the summer from local farmers. Raspberries, blueberries, sliced apples, peaches (whole and sliced), plums, currants and much more.
So what do I do with all those bags of fruit? Last week I posted about Apple Crumble and I use those sliced apples in it regularly. My Banana chocolate chip muffins are moist and delicious, usually using frozen bananas.
We just started trialing blueberries with our daughter this week and I figured, what better way to trial than to make some muffins. This recipe is super simple, quick and absolutely delicious. They even taste great after frozen! They are so good I forgot to take a picture before I froze them lol.
Servings: 8 large, big topped muffins / 10 standard muffins / 20-22 mini muffins
Ingredients 1 1/2 C flour or flour substitute (I use my Gluten Free All Purpose Flour) 3/4 C cane sugar plus 1 T for muffin tops 1/4 tsp sea salt (1) 2 tsp baking powder (or 1/2 tsp baking soda and 1 1/2 tsp apple cider vinegar) (2) 1/3 oil (olive, grapeseed, avocado etc.) (3) 1 egg or egg replacer (1 T flax seed meal and 2 T warm water) (4) 1/3 – 1/2 C milk or milk alternative 1 1/2 tsp vanilla extract (5) 6 – 8 oz fresh or frozen blueberries (about 1 C)
Directions 1. Preheat oven to 400F. Prepare muffin tins; I grease my pans, but you can also use paper cups. (6) 2. Whisk the flour, sugar, baking powder and salt in a large bowl. 3. Add oil to a measuring cup that holds at least 1 cup. Add the egg, then fill the jug to the 1 C line with milk. Add vanilla. Whisk to combine. 4. Add milk mixture to the bowl with dry ingredients, using a fork to combine. Don’t over mix. The batter is quite thick. Fold in the blueberries 5. Scoop the batter into your pans. I use my large trigger release ice cream scoop. Sprinkle a little sugar on top of each muffin (optional). 6. Bake for 15-20 minutes and tops golden or until toothpick comes out with crumbs, not wet batter. (Mini muffins bake for 9-11 minutes). Transfer to cooling rack. Place in airtight container and store at room temperature for 2-3 days or in the freezer for up to 3 months.
Notes (1) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive. (2) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar (3) Oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful. (4) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative. (5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own (6) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well.
Anyone been craving apple crumble lately? This recipe is so delicious! I have made it around 6 times… In the last 2 months lol. And I’m the only one who eats it in my house due to a stubborn husband who doesn’t like fruit. More for me!
Ingredients Apple Filling 2 lb Granny Smith Apples, weight before peeling 1 Tbsp white flour (I use my Gluten Free All Purpose Flour) 1/2 C cane sugar 2 Tbsp lemon juice or water 1/2 tsp ground cinnamon
Topping 1 C rolled oats 1 C white flour (I use my Gluten Free All Purpose Flour) 1/2 – 1 C brown sugar (loosely packed) (1) 1/2 tsp baking powder 1 tsp ground cinnamon 3/4 C unsalted butter, melted (2) Pinch of salt (3)
Directions 1. Preheat oven to 350F 2. Peel apples, cut into 16 slices each apple (I use my apple peeler, corer, slicer) 3. Mix the apple, flour, sugar and cinnamon in a bowl, then pour over the lemon juice. Toss. Spread out evenly into a 9×9 baking dish. If I have extra apple I put into a 3×5 mini baking dish and make a 1-2 serving for later (I freeze it) 4. Place topping ingredients in a bowl and mix until clumps form, like wet sand. Depending on how sweet you like it, change the amount of sugar you add. I like it with 1/2 C of sugar. Spread over apples, crumbling with fingers as required. 5. Bake 30-40 minutes or until golden brown. Remove, loosely cover with foil to keep warm. Let sit for 10 minutes before serving.
Notes (1) Corn Allergy – depending on sensitivity, you may need cane sugar. We use Cuisine Camino. (2) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives. (3) Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive. We use Maison Orphee.
I hope you can enjoy this recipe as much as we do in our house. It has become a staple for visitors. Quick, easy and delicious.
I don’t know about you, but I am the type of person who needs to know the pros and cons, and all the potential side effects and worst case scenarios. It helps me to just feel prepared for anything.
This actually really seems to bother my husband sometimes as he feels I am dwelling on the worst case, fearing the worst for no reason. I don’t know how to fully explain it but for me, I’d rather be prepared for the worst and get to celebrate the best than be so unprepared that I didn’t see the situation coming.
So why am I sharing this? We drove this week to the BC Children’s Hospital to see several specialist involved in V’s care for her genetic condition. This involved meeting an ophthalmologist surgeon who performed surgery on Thursday. We also met with a neurologist to confirm sure isn’t having any neurological complications of her vision and had an EEG to confirm and a requisition for an MRI to get a baseline of her central nervous system.
We have 10 doctors who are involved in V’s medical care, most of which have been supportive and helpful. Most of our appointments have been the perfect example of a supportive medical team.
But that isn’t always the case. We are so blessed to have such an amazing team. This week, meeting the two new specialists, as well as everyone involved in her care in the hospital during her surgery, including anesthetists, medical residents, and nurses to name a few, was nerve wracking. What if they aren’t supportive in our struggle with her uncommon allergies, what if they won’t listen to our requests for specific meds, for the necessity in certain IV fluids, food etc.
For anyone that wants to know about corn allergies and what hospital treatment and care looks like check out the following links:
So how did we prepare for surgery for our little girl? For starters, we have a “care plan” for lack of a better word made up for her. This includes her daily routine (which is helpful if we have people watching her), emergency numbers, medical conditions, allergies, including her safe foods that she can eat and where we buy them, the emergency room protocol for corn allergies, what to do in case of an anaphylactic reaction or a FPIES reaction, and information on her genetic condition, IP.
We also brought copies of the protocol to give to the anaesthetist and doctors, including a list of safe and unsafe things for her. This included medications, IV fluids and other practices.
Obviously not everyone needs to have all of this if your kid doesn’t have allergies affected by hospital care. So what can everyone else do to prepare?
We always prepare before any appointments by writing down concerns we have, things we have questions about, and ask about potential complications with any procedure that needs to occur. We talk about in emergency situations what steps would be taken or how long a procedure would take and what recovery will look like.
Often times doctors have done a procedure so many times that they forget that us as parents or patients are worried or don’t fully understand exactly what they are going to do. Don’t be scared to stop them from leaving, ask more questions, ensure that you feel comfortable with everything that is going to happen.
One thing I haven’t mentioned yet is surgery start times and fasting. When your kid doesn’t understand why you aren’t giving them food when they keep asking for it, it is so difficult. Thank goodness V was able to be distracted by a walk, playing with toys in the waiting room, more walking, and watching a little TV. If that didn’t work, I don’t know how we would have made it so long. She was starved.
I always hoped and prayed that I wouldn’t have to experience the fear of walking away while my child was put to sleep with anaesthetic for a surgery. It is a scary thing. We talked about who would go in with V to hold her while they put the mask on and put her to sleep with the medication. That was a hard decision for me. Do I want to be there while she is terrified and then walk away with her unconcious?
So what do you do while you wait? Well I wanted to keep my mind busy, so we actually went and ate our packed lunch. We were a couple floors down and I knew they had our number. I needed to be distracted. Obviously not everyone can eat when their little one is in surgery, so what else can you do?
We packed a couple small card games to play and our books to read. And obviously we had our phones as well. V’s surgery was only 45 minutes, so we had no issue filling that time. Just do whatever you need to do. If you need to leave the ward or if you can’t leave just in case, those are both ok.
If you bawl your eyes out the whole time or never shed a tear, you are an amazing parent. It isn’t easy having your precious child in surgery, whether it is major surgery or something simple, it’s scary. Feel what you need to feel and don’t feel embarrassed.
Getting to see V after surgery was so heartening and heartbreaking. Be warned that it may take a while for them to feel ok, to settle in. It took V about 30 minutes to calm down and feel better. I’m going to be honest, I am so thankful we are still breastfeeding as it was such a simple, easy way to help her stay calm and feel safe.
So what am I trying to say with all of this? Maybe just that surgery is terrifying and it’s ok to be worried sick. Do your research, find all your answers before hand, and know that those doctors only want what is best for your little one.
Anyone else have a hankering for banana chocolate chip muffins lately? This is my go to breakfast/snack. I always have premade muffins in the freezer and several in a container on the counter at all times.
I love banana muffins as you can use up those older bananas that you don’t really feel like eating anymore. I usually throw them into the freezer until I have enough to make a double recipe.
Ingredients 4 ripe bananas, medium or 1 1/3 C mashed banana 1/3 C melted butter/vegan butter, cooled (I use miyokos) (1) 2/3 C cane sugar 1 egg/egg replacer 1 tsp vanilla (2) 1 tsp baking soda Pinch of sea salt (3) 1 1/2 C all purpose flour/GF flour (I use Gluten Free All Purpose Flour) 1 C chocolate chips (I use Cuisine Camino Semi-Sweet Chocolate Chips) (4)
Instructions 1. Preheat oven to 350 F 2. Grease your muffin tins (5) 3. Peel bananas and throw them in a big bowl with melted butter and smash it all together with a fork or potato masher 4. Blend until it is creamy and smooth with no chunks 5. Add sugar, egg, and vanilla and mix until just combined 6. Stir in sea salt and baking soda 7. Add flour and chocolate chips and mix until just combined. Do not overmix! 8. Divide into muffin tins & bake until toothpick pulls out cleanly, about 18-20 minutes.
Notes (1) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives. (2) Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own (3) Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive. (4) Corn Allergy – During the dutching process to create cocoa, it is treated with ph balancing agents, derived from corn. It is difficult to find safe cocoa or chocolate chips. A couple of corn lite options: Cuisine Camino, Equal Exchange. (5) Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands. You can buy oil mister bottles and fill with your own safe oil as well. I don’t line my muffin pans as it isn’t needed. They hold well on their own, and often they are too greasy to stick anyways.