I may need to rename this blog. We learned yesterday that our dairy-free son is also allergic to eggs. For some reason, I was so convinced the test would be negative. I had optimistically planned to serve him frittata for lunch after the appointment. This will be another challenge for him, but we’ll figure it out. Tree nuts, peanuts and sesame seeds are also off limits for the time being. We’ll do more testing for these once we’ve tracked down a new allergist in Switzerland.
My dairy/egg-free and vegan friends–both by choice and necessity–have already started providing suggestions for us. I’ll be sharing the results of our experiments with these various options. If you have egg-free alternatives and recipes to share, please leave a comment below or send an email to email@example.com.
Here’s an allergy-friendly recipe we tried for breakfast this morning. I figured we could all use some chocolate to start out the weekend right. This is a modified version of the Chocolate Spice Bread recipe that appears in The Modern Baker, by Nick Malgieri (2008).
1 1/2 cups flour
1/3 cup cocoa powder
1 teaspoon baking power
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup applesauce
1/4 cup sugar
1/4 brown sugar
5 tablespoons dairy-free margarine, melted
Mix together the dry ingredients and set aside. Blend wet ingredients. Add dry ingredients to the wet ingredients just until blended. Place batter into a muffin tin that’s greased with a non-dairy option (olive oil, veg. oil or dairy-free margarine) or has paper liners. Bake at 375 degrees for about 20 minutes. Makes 10 muffins.