It’s breakfast month on the blog. And let’s face it, when you have multiple allergies (17 so far), and they include, dairy, eggs, wheat, and corn, breakfast can be a major problem. Many allergy peeps argue that it’s just better to get past the idea of breakfast food, and just eat safe food in the morning no matter what it is, but I still have a mental block about it–I just don’t want to eat dinner food or lunch for breakfast. This is kind of ridiculous given that I used to eat breakfast food for dinner or lunch all the time in the long, long ago before food allergies. But anyway, given the above constraints, my easy breakfast food has been cooked oatmeal, which I am frankly sick to death of at this point. So when we decided to make April be breakfast month, I decided I needed another easy breakfast that I could make ahead and carry with me.
I started with the Basic Muffin Recipe from King Arthur Flour, which is actually a real wheat, real dairy, real egg, and real butter recipe, and converted it to something safe for my allergies. I had to give it a couple of tries, but I have it where I want it now, and it rises and looks like real muffins instead of sadly deflated hockey puck looking things. I used my Homemade Margarine, New and Improved (which is not vegan for our vegan followers) on them, and it was bliss! Yay! Also they are really good cut in half and grilled on a cast iron skillet, diner style as well.
- 1 1/2 cups Gluten-free, Rice-free, Potato-free flour mix (see our post here for the recipe - http://adultfoodallergies.com/whoopie-pies-gluten-free-with-vegan-option/
- 1/2 cup sorghum flour
- 1/2 teaspoon cake spice (I use Penzey's but blends are not always safe for all those allergic to corn. Use a blend of ground cinnamon, cloves, nutmeg, allspice, ginger, and star anise.)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon sea salt
- 1 Tablespoon baking powder (here's a recipe for a corn-free one - http://wholenewmom.com/health-concerns/make-your-own-baking-powder/)
- 1 cup non-dairy milk (I used homemade rice milk)
- 1/4 cup safe for you oil (I've used both olive and grapeseed oil)
- 1/4 cup applesauce (I use my homemade, home canned applesauce)
- 3 Tablespoons aquafaba (see http://aquafaba.com/)
- 1 teaspoon vanilla extract vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
- 1 apple peeled, cored, and diced (or 1/2 cup of dehydrated apples, soaked in water for half an hour and drained, or any other fruit or berry you want to use)
- Preheat oven to 425°F. Grease a 12 cup muffin pan with some of your safe oil.
- Add all the dry ingredients to a large bowl and whisk together until well combined. In another bowl, add all the wet ingredients and whisk together until well combined.
- Pour the wet ingredients into the dry ingredients, and using a fork or a wire whisk, blend the two about 20 seconds or so, do not over mix. Add the apples, and fold in gently, don't over mix. Fill the muffin cups about two thirds to three quarts full.
- Bake 20-30 minutes depending on your pan (metal needs less time, stoneware needs more) or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as they are cool enough to handle, turn them out of the pan onto a rack to cool.