It’s St Patricks Day! The day where everyone pretends they’re Irish (if they aren’t) and eats and drinks anything you can think of that is green or can be turned a shad of green. 

Growing up in a family of bakers meant there were always lots of yummy treats and desserts to be eaten and being Jewish meant there were some that only came out certain times of year. With Purim right around the corner hamantaschen are the staple dessert to be shared. 

January 2019 marks the new health adventure I began- going completely gluten free. This has been a great thing but as we all know once we are told something is off limits then all you crave and for me it’s been cinnamon rolls. 

Here’s a simple, not cloyingly sweet, vegan buttercream frosting recipe that is easy to add whatever flavors your heart desires. 

When you are newly diagnosed as having a gluten allergy or intolerance it can seem like it can pop up at any time and be anywhere. This can make your life full of anxiety and always second guessing yourself when it comes to foods.

One of the many things I miss since my daughter was diagnosed with a peanut and tree nut allergy is donuts. Most bakeries that carry them just aren’t worth risking her safety with all the cross-contamination.

Most store bought carrot cakes are super moist, delicious, and filled with nuts and slathered with cream cheese frosting. Heavenly for most but for those with food restrictions it’s just not an option.

 Finding a top 8 safe and vegan corn bread is like finding a four leaf clover in a field. It could be there but you might not have the patience to find it...

Eggs are the great glue that holds most recipes together and when you remove it, things become a little less stable. 

Nowadays finding a Top 8 free granola bar is becoming more commonplace but sometimes the tast is also lost due to the lose of ingredients. Sometimes the cardboard box may have more flavor than the bar itself... just by chance my eyes fell upon a seed bar by 88 Acres. Let me tell you they are absolutely delicous! 

She ate the first sample- no reaction. The second sample- her ears got a bit red and the doctor said we shouldn’t worry. 

Not quite as simple as unplugging it and plugging it back in but it wasn’t too hard to adjust the KitchenAid mixer.  

Are there any recipes that you just can’t figure out? Or any ingredients you would like to include in an existing recipe? Let me know what new items I should explore in this blog!

The holidays can make the joy of this time of year extremely challenging or isolating for those dealing with allergies and food restrictions.

Now what the heck is that? It is literally the liquid or juice of any bean. The most common is from the chickpea. 

Top 8 gingerbread cookies are hard... 

So How do I bake Top 8 (peanut, tree nuts, fish, wheat, shellfish, eggs, milk, and soy) free in a non-Top 8 kitchen? I use utensils, bowls, mixers, baking sheets, sponges and a designated counter just for my allergen free baking.