As the days are getting cooler and autumn is showing its colorful face, many of us start craving heartier tasting comfort foods. Pot pies and roasts, soups and stews, maybe even some apple pie or pound cake sound pretty good about now. When you have a food allergy, however, every ingredient must be watched and sometimes you have to forego the foods that seem so good to everyone else, but life threatening to you.

We have done some articles on food substitutions, but sometimes it can be intimidating to put those into practice on your own. FoodAllergyKitchen.com may be just what you need to help you get jumpstarted. It is an excellent site filled with not only substitutions and tips, but a huge variety of recipes covering all sorts of allergies as well as organized into clear categories, such as breakfasts, snacks, soups and stews. A Q&A section is there, too, which includes a list of popular fast food restaurants and their contact information so you can check with them directly about the safety of their restaurant for you. Definitely worth a check out.

Since obviously I’ve got apple pie on my mind, let’s stick with apples and this recipe for
Apple Ginger Muffins (mmmmm, you can just smell the fall), submitted by “Vegie Mama.” By the way, you can also submit and share your own recipes to the site. These muffins are egg, dairy and nut free. Try substituting the wheat flour for another type of flour if you have an allergy to wheat.

Recipe for Apple Ginger Muffins:

Ingredients:
1/4 cup golden raisins
1/2 cup orange juice
2 tbs minced crystallized ginger
1 tsp cinnamon
1/2 cup grated apple
1/2 cup mashed banana
1/3 cup frozen orange juice concentrate
1 Tbs lemon juice
1/2 cup milk or dairy-free milk
1 egg or equivalent egg substitute
1-1/2 cup whole wheat flour
1/2 cup soy flour
1 Tbs baking powder

Directions:
Combine raisins, orange juice, crystallized ginger, cinnamon, apple, banana, orange juice concentrate, and lemon juice in a large bowl. Let sit at least 1 hour. Add milk and egg, or milk and egg substitutes if that is what you are using. Combine whole wheat and soy flours and baking powder. Add to liquid mixture. Fill muffin tins 2/3 full. Bake at 375 degrees for 15-18 minutes. Makes 1 dozen muffins.

- Heather Legg

Share This Story: