#allergyfriendlyeats

[kanoii-chi]

Ripe bananas, sweet applesauce, and healthy zucchini come together in these muffins to make a delicious and moist treat. They're vegan, gluten-free, and dairy-free, so they can be eaten for breakfast or as a snack by people with different dietary needs.

Ingredients: 2 ripe bananas, mashed. 1 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup grated zucchini. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with paper liners or grease lightly. In a large bowl, mix mashed bananas, applesauce, maple syrup, almond milk, and vanilla extract until well combined. In another bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in grated zucchini and chopped nuts if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these delicious vegan, gluten-free, dairy-free muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Tfn 5k Run

[asispercales]

With the smoky heat of chipotle peppers and the sweetness of roasted cherry tomatoes, this vegan take on mac and cheese is a dish that tastes like it should. Nutritional yeast and spices give it a cheesy taste without using nuts, so people who are allergic to nuts can eat it.

Ingredients: 3 cups cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 1 chipotle pepper in adobo sauce, minced. 2 cloves garlic, minced. 2 cups uncooked elbow macaroni or any pasta of your choice. 3 cups unsweetened non-dairy milk such as almond or soy. 1/4 cup nutritional yeast. 1 tablespoon cornstarch. 1 teaspoon smoked paprika. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/4 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. 2 cups vegan cheddar-style cheese, shredded. Chopped fresh parsley for garnish optional.

Instructions: Preheat the oven to 400F 200C. Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes until softened and slightly charred. In a large pot, cook the macaroni according to the package instructions. Drain and set aside. In the same pot, heat a little olive oil over medium heat. Add the minced chipotle pepper and garlic, and saut for 1-2 minutes until fragrant. In a small bowl, whisk together the non-dairy milk, nutritional yeast, cornstarch, smoked paprika, onion powder, garlic powder, turmeric powder, and cayenne pepper if using until smooth. Pour the milk mixture into the pot with the chipotle and garlic. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes. Reduce the heat to low and stir in the shredded vegan cheddar cheese until melted and smooth. Add the cooked macaroni to the cheese sauce, stirring until well coated. Fold in the roasted cherry tomatoes. Serve hot, garnished with chopped fresh parsley if desired. Enjoy your creamy and flavorful vegan roasted tomato chipotle mac and cheese!

Prep Time: 15 minutes

Cook Time: 25 minutes

Melanie Gaudet