Good Morning to all,
I hope you are enjoying some quality family time as most schools are now done and the children are home for summer. For all those struggling with food allergies i have reached out to a Doctor whom himself says that he has a reaction to all grains and wheats including corn. Now we have to remember that the seeds have been altered and are not the same as those from the biblical times that the our ancestors used and ate. He also mentioned that most people don’t realize how important our genetic makeup truly is. This can also be a factor in food reactions. The wheat that was grown by the greeks and others in the ancient times were something completely different then what we have today. Nature proved such amazing food supplies so staying natural is very important. Food is medicine to the body. What you put into your body fuels you. If you do not eat the appropriate foods for your body you will not be able to flourish. Your body is a temple and needs to be respected and treated appropriately. If you put junk in you will get junk out. Remember that our bodies are unique and each person’s needs are different. The interesting thing that i have found in my research is that healthy people keep a very simple pallet. They stick with food that works and keep it simple. This is even proven with athletes and children. Most people might have reactions to food and not even realize it. Gluten isn’t the only protein that people have been having an allergic reaction too. I have found some relief by changing our daily diets. No sugar….. Again I’m going to say no sugar. Our fruits and veggies have natural sugars in it already we don’t need to add sweeteners. So if you have young children who wants that extra sweetness here are some great alternatives…, maple syrup, dates. You won’t need allot to add a little sweetness.
I have also found an amazing All Purpose Baking Mix.
4 CUPS almond meal/flour
1 CUP ground golden flaxseeds
1/4 Cup coconut flour
2 teaspoons baking soda
1 teaspoon ground psyllium seed (optional)
In a large bowl, disk together the almond meal/flour, flaxseeds, coconut flour, baking soda, and psyllium seed ( if desired). Store in an airtight container, preferably in the refrigerator.
per 1 table spoon: 40 calories, 2 g protein, 2 g carbohydrates, 3 g total fat, 0 g saturated fat, 1 g fiber, 33 mg sodium.
I prefer to leave all the baking sodas and baking powder out of my baking now. So i use nut flours and mix in coconut oil. The bread i make for example comes out very heavy and think but one slice is very filling and you can make it so tasty with spices and dried cranberries. There are so many different things that you can use to substitute or simply make your own creation to your own taste.
Let me know if you find this helpful and what your responses are from using this recipe or something similar.
Enjoy the sunshine, be happy, be well