or anytime and they are also: peanut free, soy free and dairy free. (Almost tree nut free* See
WE PASSED OUR COCONUT CHALLENGE!!!!
Not just because I love anything coconut and really want to use more for healthy benefits.
Not because coconut oil is one of the best oils for cooking at high heat.
And it’s not because I’ve discovered the delicious roasted coconut chips at Trader Joe’s.
(so, so good if you can find them).
hard to wrap your head around this… Food was by far the easier way to avoid coconut. But
coconut is in lotions, shampoos, lipsticks, makeups and sunscreens. This was
one of those unavoidable allergens since I could not find a coconut-less shampoo or sunscreen.
(There are so many obscure derivatives of coconut.)
apply a lotion, the oil is difficult to take off. So basically, we try a brand and watch. Thankfully,
no reactions have occurred and then it becomes our brand.
next. And what better to celebrate than a classic Blueberry Muffin with some healthy coconut?
of my other obsession, pumpkin too) 🙂
Author: Laura @PetiteAllergyTreats
- 3 cups gluten free hybrid mix
- 1 3/4 cup coconut milk
- 1 cup applesauce
- 1 cup blueberries
- 1/2 cup maple syrup
- 1 1/2 tsp baking powder
- 1/2 tsp guar gum
- oil for greasing muffin tin
- 1/2 cup shredded sweeten coconut
- 1-2 tsp maple syrup
- 1/4 cup coconut milk
- Combine all dry ingredients (except topping) and mix well. Add applesauce, milk and maple syrup. Mix well.
- Lightly Grease muffin tin. Pour batter to 3/4 of the way to the top.
- In a separate bowl, mix topping ingredients and evenly distribute on top of muffin batter.
- Bake for about 18 minutes.
- Allow muffins to cool on a wire rack.
large seed and is completely different from a traditional tree nut.
and ends up ripping the finished muffin and making a mess. These will freeze well and if you
do have an allergy to coconut (or just don’t like the flavor change the milk and omit the topping)