Coming Soon - Low Allergy Mock Oatmeal Raisin Muffin Recipe for Purchase!

Coming soon to the Low Allergy Kitchen Store on Etsy will be my fantastic recipe for Mock Oatmeal Raisin Muffins. Free from gluten, dairy, eggs, corn, soy and meat products (vegetarian/vegan friendly!), they are healthy and incredibly delicious. They also only require one bowl and only about 10 minutes to mix! Check the store as it will be listed soon for purchase in pdf format :)
Meghann

Apple Cinnamon Bran Muffins!

~Simple, Wholesome Food!~

I wanted bran muffins....Badly. I needed them. The comforting taste and feel, high fiber, slightly nutty-sweet and delicious. I didn't have raisins though, but apples. Why not? It's fall, time to get out the apple recipes, so let's try it! I tried it. It's delicious! These are free from gluten, dairy, eggs, corn, soy, and animal products. They are easy to make, quick to bake, and oh so tasty. They only make 6-8 muffins, which in a way is good, because you'll want to devour them all after one taste. I really changed this recipe from an old one from Bette Hagman. I like mine better ;-)

Apple Cinnamon Bran Muffins

1/4 cup Packed Golden Sugar
2 Scant Tbsp Extra Virgin Olive Oil
2 tbsp Ground Flax Seed whisked with 6 tbsp Hot Water and left to thicken, about 3 minutes
2/3 Garfava Flour
1 tbsp Tapioca Flour
2 tbsp Arrowroot Flour
2 tsp Baking Powder
1/2-1 tsp Cinnamon (depending on your tastes)
1/8-1/4 tsp Nutmeg (depending on your tastes)
1/2 tsp (rounded) xanthan gum
dash Salt
1/2 tsp Pure Vanilla Extract
3/4 cup Rice drink
1/2 cup (rounded) Rice Bran
1 Medium Apple, chopped (I love Gala apples)

Preheat oven to 350 degrees and grease your muffin cups if they aren't non-stick.
Whisk the sugar, oil and flax seed/water mixture, adding the vanilla towards the end. Evenly sprinkle the dry ingredients (not the bran) over the top, and slowly combine, adding the rice drink as you stir. Mix in the rice bran until just combined, then add the apple pieces and mix.
Bake for 25 minutes and allow to cool slightly in the muffin pan before removing to a plate.
Enjoy!
Meghann

Best Birthday Cupcakes Ever!!

~The Prettiest Low Allergy Cupcakes in the World!~

It was my birthday yesterday, but as my mom, sister and I all have birthdays within 12 days of each other, we celebrate them on the same day, this year being the 7Th (a mutually agreeable Sunday). I, of course, offered to bring dessert, thinking I would like to recreate the strawberry shortcake of my youth that I had loved so much. I thought I would do it in a cupcake style to make it easier for everyone involved to have a little piece of heaven. You can imagine my horror when I realized that strawberry shortcake has very little strawberry in it, and no chocolate at all! (Purists know it as a yellow cake topped with a smidgen of whipped cream and a strawberry perched atop the whole thing). This simply could not do. So I came up with this version, modified from a traditional vegan white cupcake recipe from Krystina Castella's "Crazy About Cupcakes". I did, of course, have to modify it for my numerous allergies and taste preferences, so it looks almost nothing like her version.
This version is delectable with chocolate chips and chopped strawberries inside the moist white cake, topped with my own version of strawberry icing and (of course) a strawberry. Try it and you will agree, it certainly does not taste at all what it most certainly is: gluten free, egg free, corn free, soy free, dairy free, and vegan. It is simply superb!

Meghann's Best Birthday Cupcakes Ever!

1/2 cup (scant) Light Olive Oil
1-1/3 cups Granulated Sugar (or use unbleached cane sugar)
2-2/3 cups G.F. Flour Mix
1/3 cup Bean Flour Mix
3/4 tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Xanthan Gum
2 cups Rice Milk
1 tbsp Vanilla Extract
1 tsp Almond Extract
1/2 cup Mini Chocolate Chips (Enjoy Life are great)
1/2 cup Strawberries, chopped

Preheat oven to 350degrees Fahrenheit. Line 22-24 cupcake/muffin pans with cupcake/muffin liners. In a large bowl (I used my stand mixer for this but you can do it by hand with a hand mixer with no difficulties), beat the olive oil, and sugar until crumbly. Evenly sprinkle the dry ingredients over the top (not the chocolate chips or strawberries) and begin beating, adding the milk in a steady stream. Add the vanilla and almond extracts and beat for about 2 minutes on medium. Fold in the chocolate chips and strawberries gently. Fill the cupcake liners 3/4 full, making sure that there are strawberry bits in each one, and poking them down in the mix so they don't burn. Bake for about 20-25 minutes, or until golden and a toothpick comes out clean. Cool them in the pan and then remove to a plate to ice once completely cool. Top with my icing (below) and a fresh strawberry. Enjoy!

For the Icing:
I wasn't super conscious of the exact measurements, but the gist is this: use 1 cup granulated sugar to 1/3 cup tapioca starch and grind in batches in a coffee grinder until finely ground. Add this to a few tablespoons of organic vegan strawberry jam, add a few tablespoons of water and heat over low-medium heat in a saucepan, stirring constantly until the sugar has dissolved. Allow to cool (I refrigerated it) before icing.

I hope you love these as much as my family did!
Meghann

Chocolate Chip Banana Muffins

Here's a recipe for a great muffin that is free from gluten, egg, corn, soy, dairy, and is vegan! It is simple to make, and soooo delicious! The more ripe the bananas are, the better the recipe, but even green bananas have worked for me (it just means more work to mush them). The secret: olive oil. The olive oil makes the outside slightly crispy, while keeping the inside moist and soft. Try this one bowl recipe and you'll be glad you did.

Chocolate Chip Banana Muffins
1 tbsp Ground Flaxseed whisked with 3 tbsp Hot Water, left to sit for three minutes, until thick
1/3 cup Extra Virgin Olive Oil
3/4 cup White Sugar
3 Large Bananas
1-1/2 cups G.F. Bread Flour Mix
1 tsp Baking Powder
1 tsp Baking Soda
Dash of Salt
1/2 cup Chocolate Chips (Vegan if possible)

Preheat oven to 375 degrees farenheit. Mix oil and sugar, then add flaxseed/water mixture. Add bananas and mush with a fork, leaving some small lumps for flavour and texture. Evenly sprinkle dry ingredients over the top of the wet ingredients, and mix until just combined. Add Chocolate chips and mix until well combined. Fill muffin cups about 3/4 full and bake for about 20 minutes. Allow to cool slightly before removing (if you can wait that long!).
Enjoy!