We love baking in my house. We are all gluten and egg free so I have experimented for years baking, actually since my son was diagnosed with a gluten allergy at 20 months old. I always knew I did not digest the wheat protein but I just stayed away from grains, wheat and other foods that hurt my body.
But when my little guy wanted muffins and cookies, it forced me to learn how to bake wheat and gluten free. We also found out he was allergic to eggs. I could not believe it because he was so cute, chunky and happy but he did suffer from rashes, digestion issues and ear aches *(all signs of intolerances, leaky gut and digestion issues).
So I learned how to bake gluten and egg free and now it is second nature.
Honestly, you do not have to have a true allergy to be intolerant to a food. I work with many people, age 2 weeks to 96, to discover what foods are right for their body. So often we are eating foods that are really inflamming our body and we do not even know it.
Here is one of our favorite recipes.
- 2 cups almond flour
- ½ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon cinnamon
- 1 teaspoon ginger (optional)
- 1 cup pumpkin puree
- ½ cup honey or agave
- 6 large organic eggs (WE use 1 1/2 large bananas)
- 3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder
- 1 tablespoon flax meal, chia seed or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
- 1/4 cup banana will replace 1 egg
- 4 tablespoons pureed silken tofu + 1 teaspoon baking powder
Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again.
