When I first embarked on this food blogging caper last year, I was oblivious to the world of blogging (and food blogging, for that matter). I felt like a voyager chartering unknown territories and discovering new lands. Sadly for this late adopter, these “new lands” were by no means new, but rather, I was a bit behind the times. Nevertheless, it did beg me to wonder how blogging and I had managed to evade each other for so long. We were a perfect match and our union was long overdue… what, with me being a frustrated writer and it being so accessible and all.
I liken blogging to being in a relationship – you keep learning about each other as you peel off the layers. This has what happened over recent months as I’ve delved deeper into the blogosphere. You see, I’ve had to kiss dairy, gluten, eggs and shellfish goodbye for health reasons (it was a teary farewell), but the good news for sensitive souls like me is there’s loads of amazing recipes out there. I’m only scratching the surface of what seems to be a treasure chest of food-sensitivity nirvana. In the interests of sharing the love, here’s a round-up of gluten, egg and dairy-free desserts from some of the most talented food bloggers around.
1. Sweet pear and polenta muffins
The Gluten-free Goddess is a one of the best blogs I’ve come across. As well as being a God-send for people with food sensitivities, this blog is chock full of wisdom and anecdotes on relationships, love and life. Its fabulous author, Karina injects so much of herself into the blog that you just want to invite her over for dinner and give her a big hug. I’m yet to cook these vegan sweet pear and polenta muffins. Karina describes them as grainy and tender with soft sweet bites of pear that almost melt in your mouth.
3.Sweet potato biscuits
I only recently discovered The Sensitive Pantry and boy do I love it. It has my name written all over it with its spotlight on gluten, egg and dairy-free recipes. When I first found out that I had to give up dairy, eggs and grains, I pretty much kissed dessert goodbye. But recipes like this one for sweet potato biscuits just go to show that anything is possible with a bit of creativity.
4. Lemon drizzle cake
I love cake and I love lemon, so this lemon drizzle cake from Pig in the Kitchen makes me as happy as a pig in mud. The secret ingredient to this allergy-free cake is an egg replacement product called Orgran ‘no egg’. It is made from potato starch, tapioca flour, vegetable gum, calcium, carbonate and citric acid. Talk about taking resourcefulness to the next level!
5. No bake brownie fifteens
The best brownies I ever made contained sour cream and walnuts. I would share the recipe with you, but since I wouldn’t be able to eat it, I thought it best to share these allergy-friendly brownies with you instead. I found these on a fabulous Canadian blog, Healthful Pursuit. The majority of recipes on this holistic nutritionist’s blog are dairy, gluten, corn, yeast, and citrus free.
6. Maple and almond cookies
And the prize for the most resourceful cook in the world goes to the person who invented an egg substitute from flaxseed, baking powder and water. Wonders will never cease. Admittedly, I am yet to bake these biscuits, so stay tuned and I’ll let you know if they taste as good as they look.