We had a visit with Landon’s allergist today. He’s doing good, and getting close to his “anniversary” of his testing where he’ll be re-tested for his allergies. I’m trying to not get my hopes up, but am very anxious to see if he’s outgrown any of his allergies. It would be nice to have a few foods back. Tomatoes, soy or wheat… those would be on the top of my list (like I have a say in the matter…).
On a much happier note, we have a new addition to our family!! Riley was born on September 6th. I was a bit fearful nursing him the first few days. So far there is no sign of any food allergies, at least through my breast milk. I’m hoping and praying that it stays that way. It has been an adjustment having two small children – Landon is in total love with “his” baby brother, and has been a great help so far.
So on to the “good” stuff!! I’ve been wanting blueberry muffins for the last week. Though I could have the allergy filled kind, I would have to eat it in hiding. Blueberry muffins would make a great addition as a breakfast option as well. I found a recipe here and tweaked it to be allergy free for us. They were yummy!
- 1 cup sorghum flour
- ½ cup rice flour
- ½ cup tapioca flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ teaspoon nutmeg (to taste)
- 1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
- ½ cup almond milk
- ½ cup canola oil
- 2 Tablespoons flax meal soaked in ¼ cup warm water
- ½ teaspoon pure vanilla extract
- Preheat oven to 375 degrees.
- Spray muffin pan with cooking spray, or use paper liners.
- Mix flours, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
- Add milk, oil, flax meal and vanilla. Stir until just blended.
- Fill muffin pans ⅔ full. Sprinkle top with cinnamon sugar.
- Bake 20 minutes until lightly golden.