Katie
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I’ve also transitioned my content from simply gluten free to Paleo recipes with many also falling under the category of Vegan and/or allergy free. Transitioning material from this site to my new site, re-creating recipes to make them Paleo, taking new photographs My new blog shares Paleo recipes (meaning recipes that are all free of: gluten, grains, dairy, vegetable oils, soy, refined sugar, and artificial flavorings/ingredients) many of which also fall under dietary preferences like: allergy free, Vegan, nut free, egg free and Whole 30 approved. I also think there is a need for Paleo recipes that can also be categorized as either allergy free, egg-free, nut-free and/or Vegan.
I used it to make these grain-free, Paleo friendly Pumpkin Pecan Muffins which turned out fluffy, moist and slightly sweet. Pour batter into lined muffin pan (about 1/4 cup batter per muffin). These healthy pumpkin muffins are slightly sweet but if you want more of a dessert muffin then you may add another tablespoon of sweetener or sugar to the batter or frost them after baking. It has a wonderful flavor and I’ve had a lot of success when using it to bake Paleo breads, muffins, cookies and cakes.
But I changed up my usual for this recipe and made this Allergy Free Fudge, which also happens to be Paleo and Vegan friendly. This nut-free fudge only requires 3 simple ingredients and is the perfect kid-friendly treat. You can alter the sugar content by changing the type of chocolate you use and personalize this recipe by including any type of toppings or mix-ins you wish. I used sunflower seed spread simply for making this recipe allergy free (plus I love the taste) but other spreads will work too.
He patiently waited for me to finish up, as he’s used to me taking photos of food so this was nothing new, and then reached in to grab a cookie the moment I was done. So today I’m sharing with you these Almond Butter Chocolate Chip Cookies made with almond butter and almond flour, sweetened with coconut sugar and filled with gooey chocolate chips. In medium-sized mixing bowl, combine almond butter, coconut sugar, egg and vanilla. Scoop dough onto baking sheet (about 1 Tbsp dough per cookie) then place cookies in preheated oven.