our food restrictions have changed yet again

Well little Miss Willow was born on Aug 10th


About 3 weeks ago I realized that she too has food allergies. Wheat, dairy and soy and maybe eggs. She is getting tested on Friday, but as I am nursing, these restrict my diet as well.



Willow with allergens

all red and angry bumps

a nice clear complexion after two weeks of allergen free

Vegan GF peanut butter cookies

I just posted this recipe on cooking allergy free.

Photo by: kikidavamp

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Recipe Servings: 4 dz Prep Time: 15 mins Description: a dairy, egg and wheat free peanut butter cookie Allergens: Beet, Brewers yeast, Corn, Fermented, Flaxseed, Fructose, Fruit/vegetable, Grain, Legume, Miscellaneous, Nut, Peanut, Sugar, Sugar cane, Sulfites, Vanilla, Yeast Ingredient List:

Qty	Name
2 Tbsp	ground flaxseed
6 Tbsp	water
1 tsp	* vanilla
1 tsp	* baking powder
2 1/2 C	gluten free flour
1 C	peanut butter
1/2 C	dairy free margarine
1 C + 1/4 C	* white sugar
1 C	* brown sugar

- Ingredient has no known allergens that conflict with your allergies.
* - Ingredient may contain more allergens depending on user choice or preparation.
- Ingredient contains allergens which may not be safe for your consumption.
- Ingredient was entered by a user and has not been verified by a site administrator.

Instructions: 1. in a small bowl combine ground flax seed and water, let sit until it forms a gel and preheat oven to 350 F

2.blend margarine and sugars (reserving the 1/4 C white sugar) together until creamy.

3. add peanut butter, vanilla and flax seed gel, stir until well mixed.

4. add baking powder and then flour by the 1/2 C until a stiff dough is formed.mix by hands if needed.

5. roll the dough into inch sized balls, roll the balls in the additional white sugar.

6. press the cookies down ( I like the criss cross pattern but you can press them with the bottom of a glass dipped in sugar)

7. bake for 8-10 minutes or until brown

8.let cool and harden 

http://www.cookingallergyfree.com/recipes/show/897