Our departure date is nearing, and we’re starting to say goodbye to friends and family. Now, when we’re visiting folks before the big departure, we bring along allergy-friendly food for the baby. Today, we arrived with pumpkin bread.
I love homemade baked goods–eating and making them. With my son’s milk, egg and potentially peanut/tree nut allergies, I’ve had to either adapt my existing tried-and-true recipes or find new ones. For example, I have a pumpkin bread recipe that’s one of my staples. I frequently make it, especially in the fall, and I like to keep an extra loaf in the freezer.
Instead of finding a substitute for the eggs, I turned to the Internet to see what other options I could track down. Using the search terms, “vegan pumpkin bread,” I came across a great recipe for allergy-friendly pumpkin bread from actress Alicia Silverstone, who’s a hard-core vegan. We omitted the nuts and flaked coconut, but the coconut milk was a great addition.
I need to do more baking with coconut milk. Hopefully we can easily find this allergy-friendly ingredient in Switzerland!
Updated December 8, 2013