Did you know that there are HUNDREDS of blogs out there about cooking to accommodate specific dietary restrictions? Really. There are probably thousands.
And every time I accidentally stumble upon one of them I think I know a lot about that. Jasmine (my 3-year-old) and I had to go gluten-free, egg-free and dairy-free a couple of years ago when she had severe eczema. So I have a lot of recipes under my belt but since this not a blog about cooking I have never bothered to mention them. I do try to stay focussed on unschooling and authentic parenting, with just a little bit of Green Living thrown in once in a while.
I made some totally amazing muffins this week and since I am going to be away for a while (and I write all my posts well in advance of when they are published) I thought I would throw in this one little recipe this one time and see if I get any positive feedback.....or just a lot of silence. Or static. I'm not sure which is worse....
Gluten-Free Egg-Free Dairy-Free Banana-Cherry Muffins
1 cup mashed banana
1/2 cup honey
1/3 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups gluten-free flour mix*
1/2 cup medium coconut
1/4 cup chopped maraschino cherries
*Gluten-Free flour mix: Thoroughly blend 3 cups rice flour, 1 cup potato starch and 1 cup tapioca starch.
Using your food processor, blend the banana, honey and oil until smooth and liquid.
With the processor turned OFF, dump in the G-F flour mix. Add the baking soda, baking powder and salt. Process until smooth.
Add the coconut and cherries and blend slowly and gently.
Put in muffin tins and bake at 350F for 20 minutes.
(If you are making these for someone else and you are not familiar with using G-F flour, you may be unaware that rice flour is a little bit gritty in baking. You might think that the coconut is an optional ingredient, but it actually helps to hide the gritty-ness of the flour. It also makes the muffins a little bit sweeter.)
Enjoy your muffins!