In this exciting, if not a bit muddy, time between winter & spring, here are a few wonderful things I’ve found & want to share with you. I’m always on the lookout for cooking/baking allergen free (dairy, gluten, egg, sesame, coconut and nut-free) and recently I’ve come across some wonderful ideas.
- vegan sea salt + cacao + caramel cups (where the author has already adapted them for some with a coconut allergy! woo hoo!) – her whole food blog is amazing and worth checking out, as it’s full of truly delightful unprocessed recipes
(image above, used with permission, from The Road Not Processed)
- a healthier donut pan for baked doughnuts (we just found a recipe for allergen-free baked ones I’m going to try)
- apparently, finely ground sunflower seeds can work as a replacement for nut / almond flours in lots of recipes – i’m looking forward to trying this one for chocolate chip cookies out (great for people fond of Paleo diets but allergic to nuts)
- the other day, when we had a couple of cases of fever + sniffly virus around here, I needed chicken soup, and fast. So I used a whole, frozen chicken and wound up with lots more meat than I usually do. I found this interesting recipe for chicken fried recipe I’m going to use the meat leftovers for – what do you do with the chicken leftover from your chicken soup?
- with our new supply of sunflower seeds, we can make a sort of sunflower butter – and here is a very fun recipe (though quite sweet and to be reserved for very special occasions) for peanut-butter-less chocolate cups!
And now, for a few non-food things:
- fabulous tutorials for letter embroidery (very kid-friendly, I’ve found)
- a wonderful, highly recommended book that proves you don’t need to leave your house to learn lots about history
- and a great, kid-friendly spring daffodil bunting craft that uses few supplies