A lot has gone on since my last My Journey Through Gluten- & Dairy Free post. I had the pleasure of being food allergy tested, not once but twice and had a few false positives and negatives.
Apparently, I am allergic to a bunch and there were a lot of surprises
But not allergic to:
- and other tree nuts
Can we just say this is a lot of bull. I have always been allergic to soy and tree nuts; especially walnuts, almonds and pecans. As a matter of fact, recently I had some tamari sauce forgetting it’s soy based and had an allergic reaction. It wasn’t full-blown anaphylaxis, but I did experience an itchy throat, tongue and gums and some difficulty breathing. So, yeah soy stays on my list of foods to avoid.
Anyway, I haven’t abandoned the idea of a gluten- & dairy-free diet. However, I now need to make additional changes to my dietary planning with the food allergies that showed up on both test results.
I have to get my gut health in order because most times after eating I end with major gas and bloating. What I’m thinking about doing is a 30-Day Whole Foods (not the store) Diet. Basically, it’s a plant-based diet with some meat, poultry and seafood. It also means eliminating ALL processed foods.
Having said that, here a few recipes I’ve tried and enjoyed over the past couple weeks that fit the whole foods plan.
I came across this recipe when the craving for pancakes hit and hit hard. The original recipe calls for Almond Milk, but that is not an option since I’m allergic to almonds; so I substituted with Coconut Milk and it turned out quite tasty.
Gluten-Free Sweet Potato Pancakes
- 5 Tbsp Coconut flour, sifted (30g)
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1/4 tsp Sea salt
- 3 Large eggs
- 3/4 Cup Cooked sweet potato, mashed (200g)**
- 1/3 Cup Unsweetened Coconut Milk
- 2 Tbsp Pure maple syrup
- 2 tsp Vanilla extract
In a small bowl, whisk together the tapioca starch, coconut flour, baking powder, cinnamon and salt.
In a large bowl, whisk together all the remaining ingredients until smooth and combined (you will have some small lumps from the potato.
Add the dry ingredients to the wet ingredients. Whisk until smooth and combined. Let stand for 5 minutes. Preheat a griddle to 350 degrees or medium heat.
Using a 1/4 cup scoop and spread each pancake on the griddle just under 1/2 inch thick. Cook until the edges begin to darken, the small bubbles start bursting in the top of the pancake and the bottom is golden brown, about 6.5-7 minutes. GENTLY flip and cook another 6-7 minutes.