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It’s Blueberry Season so Let’s Make Muffins!

Blueberry muffin

What is better than fresh blueberries?  I am from Northern Ontario where right now it is blueberry picking season.  I remember fondly going berry picking with my aunt.  More blueberries were put in my belly than went in the basket but we always brought enough home for pies, muffins and jam.

I like keeping blueberries in the freezer for smoothies and to throw in my yogurt in the morning and I also like a supply of blueberry muffins in the freezer for a quick snack on days I am busy.  These muffins are so easy and quick !

Make Allergic Solution Vanilla cake mix according to package directions.  After the batter is mixed up add 3/4 c of fresh or frozen blueberries to the mix.  Blend in by hand.

Fill 12 medium size cupcake liners and bake at 350F for 18 to 20 minutes or 8 large cupcake liners and bake for 20 to 22 minutes at 350F.

These will keep in the freezer for up to 3 weeks.  Pop into sandwich size ziplocks for individual serving, heat in microwave or toaster oven or just leave on counter for about an hour.


Carrot Cake (gluten free, egg free, dairy free, nut free, soy free, corn free)

Carrot Cake carrot cake 3

Carrot cake is my eldest son’s favorite cake.  He was never a veggie lover and to get him to eat his veggies I would hide them in other foods.  Either that or Mom would sit beside him at the dinner table and spoon feed him his veggies while he pulled face after face.  Eventually he would clean the plate but a nice slice of carrot cake made with coconut sugar was so much easier!

Add or take away whatever ingredients you don’t like or can’t tolerate.  This is as good with out the walnuts or raisins.  In the words of my eldest “Mom, why did you have to ruin this with raisins?” Personally I love raisins so I will respectfully disagree with him but I will leave it up to you whether the raisins are in or out.

I topped this cake with cream cheese icing made with cream cheese, powdered sugar and a touch of vanilla extract.  It is a favorite icing with the kids.  If you have a dairy allergy you can use creamed coconut.  It is semi-solid at room temperature.  I get mine at a local Chinese grocery store as it seems to always be availale there.  Put your creamed coconut into the mixer and mix until fluffy, add 1/2 tsp vanilla extract, mix well.  Slowly add powdered sugar until mixture is thick but spreadable.

Prepare Vanilla Cake according to package directions adding 1/2 cup of apple sauce to the wet 


Once cake batter is mixed stir in:

  • 1 1/2 c Shredded carrot
  • 1/2 c crushed pineapple
  • 1/2 c raisins
  • 1/2 c chopped walnuts (optional)

Pour into 9 or 10 inch cake pan and cook at 325 F for 45 to 50 minutes

Ice Cream Sandwiches (gluten-free, egg-free, dairy-free, nut-free, soy-free, corn-free)

Ice Cream Sandwiches icecream sandwich

Who doesn’t love an ice cream sandwich on a hot summer day?  Cookies and ice cream, it just doesn’t get much better.  Try finding an allergen free ice cream sandwich at your local convenience store.  Here is my homemade ice cream sandwich recipe.  Dress it up a bit by rolling the edges in coconut flakes, sprinkles or nuts if you can have them.  I added chocolate chips because my kids are chocolate chip fanatics.  They can easily be subbed with carob chips.  I used Enjoy Life Foods dairy free chocolate chips.  Make the cookies whatever size you like.  When my kids were little I made the cookies a lot smaller, big enough to fit their little hands.  Now that they are both over 6 feet tall the cookies are a lot bigger.  Just remember smaller cookies will require less cooking time.  I let the cookies get nice and brown so they are very crispy.  The ice cream filling will soften the cookie once they sit for a bit.  You can make a bunch of these ahead, wrap in foil wrap and store in the freezer for about a week.


  • 2 tbsp apple cider vinegar
  • 1 cup organic cane sugar or sugar of your choice
  • 3/4 cup virgin olive oil
  • 1 tbsp vanilla extract
  • ¼ cup rice milk or milk of your choice
  • 1 – 334g package of Allergic Solution™ Pancake & Waffle Mix
  • 1/2 cup dairy free chocolate chips

1) Preheat oven to 350°F.

2) Place apple cider vinegar, sugar, oil, vanilla extract and rice milk in a large mixing bowl.

3) Using an electric mixer, mix on medium speed until sugar is dissolved.

4) Gradually add Pancake & Waffle Mix and mix on medium speed until completely combined and resembles cookie dough.

5) Scoop with ice cream scoop  dough and roll into medium(cookie) ball, place on parchment paper lined cookie tray, spacing each cookie “ball” approximately 4 – 5 cm apart.

6) Repeat step 5 until dough finished and on cookie tray.

7) Using oiled palms , flatten each cookie “ball” so each cookie is approximately 1 cm thick.

7) Place in preheated oven for 15 – 17 minutes.

I let mine get nice and brown so they would be really crunchy

Once cooled take two cookies, place a scoop of your favourite Ice cream, (I used coconut bliss vanilla) on top of one cookie, using second cookie press down evenly until ice cream is smooshed down enough to fill entire centre of cookie. Wrap in plastic wrap and freeze until ready to serve.


Crinkle Cookies!

Cookies, cookies, cookies!  Who doesn’t love a good cookie?   For me cookies are comfort food.  I love a nice hard cookie dunked in my tea or a soft chewy cookie when I am feeling stressed.  One of my favorite activity when my boys were little was to spend a rainy Saturday making cookies with them.  They would sit on the counter stirring and tasting, once in the oven they would sit on their knees in front of the oven watching them bake then dancing with delight when we took them out, almost too excited to wait until they cooled before taking a bite. Their Nonna used to make chocolate crinkle cookies, full of egg, gluten, dairy and sugar. Definitely a favorite for my guys. I have adapted the recipe to make them allergen friendly.  Feel free to sub out the sugar with coconut sugar or whatever sugar fits your dietary needs.

Crinkle Cookies! crinkle cookie


  • ¼  cup sunflower oil or oil of choice 
  • ¾  cup organic white cane sugar 
  • 2 tablespoons packed brown sugar 
  • ½  cup unsweetened apple sauce 
  • 1 tablespoon instant coffee granules 
  • 1 teaspoon vanilla extract 
  • 1 package Allergic Solution Carob Cake mix [If you can eat chocolate check out the the chocolate version below]
  • ½  cup icing sugar [cornstarch free or powdered sugar]


In bowl mix oil,sugar (white and brown), Apple sauce, coffee granules and vanilla extract until well combined. Add carob mix, mix well

Place dough in freezer for 1 hour

Preheat oven to 350 F and line baking sheet with parchment paper. Using small cookie scooper drop 1 inch balls of dough into icing sugar until completely covered with sugar. Place on cookie sheet and bake for 20 minutes. Cool completely on baking sheet

Chocolate version:

Use the Allergic Solution Vanilla Cake Mix instead of the carob cake mix. Remove ½ c. of the mix and replace with ½ c. cocoa powder. Follow the directions above.  You will have ½ c. of vanilla cake mix to save for another recipe.

Strawberry Short Cake

Strawberry Short Cake photo

Follow the vanilla cake recipe found on the package

Makes one – 9 inch cake

  •  ? cup virgin olive oil
  • ¾ cup rice milk
  • ¾ cup water
  • 2 tsp vanilla extract 
  • 3/4c coconut sugar

Preparation Instructions:

1. Preheat oven to 325°F and grease bottom of a 9” round cake pan.

2. Place oil, milk, water, vanilla extract and sugar in a large bowl.

3. Using an electric mixer, blend on low speed for 1 minute or until sugar is dissolved.

4. Gradually add entire contents of pouch and mix on medium speed until completely combined and smooth.

5. Pour batter into greased cake pan.

6. Bake for 45 – 50 minutes.

7. Allow to cool for approximately 20 minutes.

Once cool slice cake in half making two layers. Slice strawberries for top and middle

To make a non-dairy whip cream you can use coconut cream. We sourced this recipe from http://www.sheknows.com/food-and-recipes/articles/988521/how-to-make-coconut-whipped-cream

Yields approximately 2 cups


  • 1 can full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons organic powdered sugar


  1. Place the unopened can of coconut milk in the refrigerator overnight.
  2. Open the can (careful not to shake it ) and spoon the top layer that has formed into a mixing bowl. Add the vanilla and the powdered sugar and beat on high until the mixture is fluffy and frothy just like real whipped cream.

Put 3/4 of the whipped cream in the middle of the two layers of cake, arrange strawberries, put 2nd layer on top and ice with the remailing whip cream and arrange more strawberries on top. YUM.


Chocolate Banana Cream Cupcakes

When I was pregnant with my first son I craved anything chocolate and banana.  I could be found late at night eating a dark chocolate bar and a bunch of bananas.  One bite of chocolate, one bite of banana, it was heaven! banana muffins

I wanted to create something that incorporated both flavours, hope you will enjoy these little treats I whipped up.

Chocolate Cupcakes:

Make Allergic Solution Vanilla cake mix according to package directions, before you add the dry mix add 3 tbsp of cocoa to it and mix it up so all the cocoa is mixed into the vanilla cake mix.  (if you are allergic to chocolate use the carob cake mix according to directions, don’t add extra water).  You will also want to add 1 tsp of water for every tablespoon of cocoa powder you use.  This ensure your mixture will not be too thick.  Feel free to add more cocoa powder if you want them extra chocolaty.

Pour into cupcake liners and bake at 350 F for 22 minutes.

Banana Cream filling

  • 1 can coconut milk
  • 4 mashed ripe bananas
  • Sugar to sweeten (optional)

You will want to put the can of coconut milk into the fridge for an hour at least (I store my coconut milk cans in the fridge so I always have one ready).  Open the can of coconut milk, the fat should have solidified and be sitting right at the top.  Slide a knife down the side of the can in two spots, this will enable you to pour out the coconut water without disturbing the fat.  Put the coconut fat into your mixing bowl and beat on high for 2 minutes, it will start to get fluffy, add in the mashed bananas (I use frozen bananas.  I buy the really ripe brown bananas at my grocery store and throw them in the freezer until I am ready to use them.  They become very sweet and very moist.  I strain off the excess liquid once they thaw).

Once the bananas and coconut fat is thoroughly mixed it should be a pudding like consistency.  Store in fridge until cupcakes are cooled.

Once cupcakes have cooled you want to ‘hollow’ out the middle.  I used a small serrated double sided knife we use for carving pumpkins.  A melon baller might work as well.

Pour the banana mixture into a piping bag and pipe into the hollowed out space in the cupcake.  If I were taking these to someone I would slice a fresh banana and put on top.  I didn’t have any fresh bananas so I just left it.

The cupcakes need to be stored in the fridge so the coconut fat doesn’t melt.  They really are a nice tasty treat that is just a bit different from your traditional cupcake.

What season is it? RHUBARB SEASON! Rhubarb Ginger Cobbler Recipe!

Some of my fondest memories of childhood was when going to the rhubarb patch and pulling out a nice shiny red rhubarb stick to suck on. During rhubarb season we had rhubarb pies, strawberry/rhubarb pies, rhubarb jam and rhubarb cobbler. I love that sour taste of the rhubarb and how your face puckers up when biting into it. cobbler

Here is an old family recipe that I have adapted to make it for the most part allergen free. Sorry to my egg allergy peeps, I didn’t have time to attempt the egg free version, it calls for 1 egg so use 3 Tablespoons water and 1 tablespoon of ground chia seed (to get a better rise sub 1 tbsp of apple cider vinegar for 1 tbsp of water)

Rhubarb Ginger Cobbler

  • 4 cups of sliced rhubarb
  • 3/4 cup brown sugar (I subbed coconut sugar)

Mix together and place in an 8 X 8 baking dish

  • 1/4c coconut oil (butter if you can tolerate dairy)
  • 1/2 c granulated sugar (I used organic cane)
  • 2 tsp grated fresh ginger (or dried ginger) or 1/4 c candied ginger
  • 1 egg (or egg replacer)
  • 1 c. Allergic Solution Vanilla Cake mix
  • 1/4 c rice milk (or milk or cream)

mix coconut oil, ginger and sugar together until fluffy

add egg and mix well

add rice milk and mix well

add cake mix and mix until all mixed in


Spoon on top of rhubarb and sugar mixture, don’t spread out there should be spaces in between the batter blobs.


Bake at 375 F for 30 to 35 minutes, I found after 20 minutes it was getting too brown so I covered it with foil.


scoop it onto plates and garnish with coconut whip cream, coconut ice cream or something similar.

Raison Cinnamon Bread (gluten, soy, corn, egg, dairy, nut free)

Makes one loaf of bread raison bread

  • 2 tbsp ground Chia seeds or ground Salba®3 tbsp apple cider vinegar1/4 cup warm water1/3 cup virgin olive oil or oil of your choice1 cup water
  • 1 tbsp. cinnamon
  • 2/3 cup coconut or brown sugar
  • 1/2 cup raisons


1. Preheat oven to 400°F and grease bread pan.2. In a large bowl, add ground Chia/Salba®, vinegar and 1/4 cup of warm water.Stir and let sit for 1 – 2 minutes. 3. Add oil, sugar and 1 cup of water to bowl and stir until combined.

4. Combine pouch contents and cinnamon

5. Add combined pouch contents to the wet ingredients and stir until completely combined.

6. Mix in raisons

7. Pour into bread pan and gently shake until evenly distributed.

8.. Bake for 1 hour

9. Allow to cool for approximately 30 minutes.

-This mix also makes 4 mini-loaves.