allergies georg makes a recipe blog

[allergybanditrecipes]

Me & my allergies

As you probably guessed, I have a few (read: many) food allergies and intolerances and it is a PAIN to find recipes that fit all of them. Generally, I'm really bad about actually writing recipes (lot of "just dump some stuff in a pan and chuck a cab with it" type of cooking) but sometimes I do. Everything I chuck up here will either be free of all these things or specify where it strays (or, in the case of histamines, I will note high histamine ingredients like vinegar or tomatoes)

Current food allergies/intolerances:

Nuts

Tree Nuts

Seeds

Shellfish

Fish/Seafood

Seaweed/Algae

Mintae (Basil/Oregano Family)

Parsley/Cilantro/Carrots/Celery Family

Alliums (Onions/Garlic Family)

Cinnamon

Corn

Rice

Soy

Beans/Legumes

Egg

Lactose

Histamines

Pork/Beef

Raw fruits and vegetables

Most fruits and vegetables cooked

Artificial sweeteners

So what's usually safe for me? (AKA what will be in most of my recipes)

Carbs: Wheat/Gluten, Buckwheat, Potatoes, Oats

Fruits/Vegetables: Nightshades (Peppers, mostly)

Meat: Chicken/Poultry, Lamb/Game

Fungus, technically, still learning to like mushrooms

Binders/Egg substitutes: usually applesauce, sometimes baking soda or bob's egg substitute (the one that's mostly tapioca starch) or lactose free sour cream

Leavening: Baking soda, Yeast

Dairy: Lactose-free cow's milk, sharp cheeses (low lactose but higher histamine), goat cheese

Spices: Peppers (if you have an oregano allergy be careful with paprika or chili powders & triple check ingredients), Ginger, Turmeric, Cardamom

Fats: Lard, Avocado oil

Sweeteners: cane sugar, beet sugar, honey, maple syrup

And remember, you can always do your own substitutions if the recipes don't 100% work for you!

[allergybanditrecipes]

Truly Nut Free Granola

I couldn't find any homemade granola recipes that didn't have any nuts or coconut or seeds or other things I can't have. I found one recipe that used puffed rice cereal, and I roughly based this on that one.

This one's not gluten free, but you could switch the panko and wheat germ out for rice cereal and it'd probably be fine

Ingredients:

Dry:

1 1/2 cup oats

1/2 cup wheat germ

1/2 cup panko

Powdered ginger (maybe 1/8 tsp?)

Cardamom (about the same amount as ginger)

Wet:

1 cup brown sugar

1/4 cup maple syrup

1/4 honey

1 tsp salt

2 Tbsp lard (or shortening if you want it to be vegan)

Steps:

Preheat oven to 350°F

Grease a baking sheet that has sides

Combine dry ingredients in a large heat safe bowl

Combine wet ingredients in a pot over medium-low heat. Cook until the sugar is dissolved and the fat is incorporated, stirring frequently

Pour wet ingredients into dry and mix it all together

(Options for variety) if you want to add fruits or chocolate chips, mix them in

Spread mixture onto baking sheet and pat it with a spatula or spoon to compact it

Bake 20-30 minutes. You might need to turn the pan halfway through

After Baking

For bars: cut into rectangles

For crumble: stir granola regularly as it cools to make sure it doesn't all stick together

Store in an airtight container once fully cooled, ideally with some sort of moisture absorbing stuff (desilicant) or a paper towel if you don't have any. If the granola is cool, it won't stick together if you shake the container.

Makes enough to fill a quart jar (4 cups)

...maybe a little more. I have a habit of snacking on the warm granola

[allergybanditrecipes]

Lemon Raisin Scones/Muffins

I make these every year as an Imbolc tradition

Ingredients:

-1 cup oat flour or ground oats

-2 cup all purpose flour

-⅔ cup white sugar

-2½ tsp baking soda

-½ tsp salt

-zest from 1 lemon

-¾ cup butter, margarine, or butter substitute (1 ½ sticks) ((cold & cubed)) *note: I have not tried lard for this yet but will in the future

-1 cup raisins

-1 cup milk or plant milk

-juice from 1 lemon

-2 tsp vanilla extract (optional)

Preheat oven to 375°F. Grease/flour baking sheet or muffin tin

Dry:

Combine dry ingredients (oat flour, a.p. flour, sugar, baking soda, salt) and lemon zest in a bowl. Cut in butter with pastry cutter or two knives. Toss in raisins.

Wet:

Combine wet ingredients (milk, lemon juice, vanilla) in a small bowl.

Combine:

Pour wet ingredients into dry and mix gently. Dough will be sticky and wet, so if you're using your hands prepare for messiness.

Prep to bake:

Cut into wedges (if your dough is firm enough) or just kind of shape it into triangle-ish blobs OR put in a muffin tin. Sprinkle sugar over top

Bake for 25 minutes (as wedges) or 18 minutes (for muffins)

Makes about 8 scones or 12 muffins