![]() 1/2 C sorghum flour 1/2 C rice flour 1/4 C tapioca flour 2 t. baking powder 1 t. pumpkin pie spice 1/2 t. salt 2 T. brown sugar 6 T. of pumpkin puree 2T. melted butter or cocoanut oil 1 C milk (dairy or non-dairy) 1 egg or flax egg substitute Whisk together dry ingredients in a medium bowl. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or griddle. Use about 1/4 cup of batter for each pancakes. Cinnamon Apples 2-3 apples, cut into small slices 2-3 dashes of cinnamon 2-3 T butter or Cocoanut oil 2-3 T. brown sugar melt butter or oil in a medium sauce pan. add apples and sprinkle cinnamon. add brown sugar until it thickens up. cover to let the apples to cook.
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![]() This cookie recipe made its rounds through facebook. They are super easy to make! 3 ripe bananas 2 cups oats 1/4 c peanut butter 1/4 c cocoa powder 1/3 c unsweetened apple sauce 1 tsp vanilla Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12 min |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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