NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Saturday, December 22, 2012

{Guest Recipes} Bisquick Substitute (Soy, Nut, Egg, Milk and Fish-Free, Can Be Wheat-Free) and Poppy Seed Mini Muffins (Soy, Nut and Fish-Free, Can Be Wheat, Egg and Milk-Free)


Today, I am having my second guest blogger, Jessica, from The Desperate Mom!  She is going to be sharing, not one, but TWO amazing go-to, allergy-friendly recipes for you today.   Please join me in welcoming me Jessica today, and don't forget to leave her some comment love!



My name is Jessica Messenger.  My husband and I have been married for eight years.  We have three lovely daughters.  I say lovely because they are behaving today and not driving me up a wall.  It is a small blessing and I am taking advantage of the momentary ceasefire.
My family is plagued by numerous allergies.  Sometimes it is a wonder that we can leave the house.  My husband is the luckiest one in our family as he only has seasonal allergies and is allergic to bee stings.  My oldest daughter, Adelyn, is allergic to apples, pineapples, and artificial food dyes.  My middle daughter, Paige, is allergic to shellfish and cinnamon.  My youngest, Charlotte, is allergic to artificial food dyes as well.  She has been reacting again lately and we think she may have an allergy to peanuts also.  As for myself, I am allergic to soy, zucchini, turnips, strawberries, and mangoes.  Cooking for my family is a fun time that requires extensive planning.  I have started a cookbook on my computer of recipes that my family enjoyed (And that no one has reacted to. Huzzah!).
 
I stay home with my kids.  To circumvent the possibility of insanity I knit, crochet, bake (which is really a necessity more than a hobby), and I write on my blog, The Desperate Mom. My blog is basically about my experiences with my kids, my frustration with my spouse (I know, I know.  One should not complain about one’s spouse on the internet.  He reads through everything I write as a second opinion.  He is OK with me complaining.), and general advice and thoughts.  I try to be funny.  Sometimes I succeed.  I am not a super mom.  I am not Martha Stewart (though it is a family joke to call me so).  I am just an average mom who is trying to get through the day.  I celebrate the small things.  If I have had time to shower, get dressed, put on makeup, do my hair, clean the house, cook, and keep the kids fed and alive, I has been a red letter day.  Go me!

Here are a couple of my go to recipes:
 
Bisquick Substitute
(This recipe is soy-free. However, you can substitute the wheat flour for a gluten-free flour.  It might affect the texture but should still work for you.)
  • 1 Cup soy-free flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon oil of your choice (I prefer to use canola oil.)
You can use this as a substitute for any recipe calling for Bisquick. One substitute recipe is equal to one cup Bisquick.
(Note from Julie: This recipe is also nut, egg, milk and fish-free.)
Poppy Seed Mini Muffins
(This is actually one of my mother-in-law's recipes.  But it is one of our favorites.  It is soy-free.  It can also be wheat-free by changing to a gluten-free flour, or egg-free by substituting ¼ Cup applesauce or ½ a banana per egg.)
Mix well:
  • 1 Cup soy-free sour cream
  • ½ Cup oil of choice (Again I prefer canola oil.)
  • 2 eggs
  • 2 Tbsp poppy seeds
  • 2 Tbsp milk
  • ½ tsp vanilla extract
  • ½ tsp lemon extract
Add & mix until moistened (do not over mix).
  • 2 Cups soy-free flour
  • ¾ Cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
Fill greased or paper lined mini muffin cups 2/3 full.  Bake at 400 degrees for 12-15 minutes.
(Note from Julie: This recipe is also nut and fish-free, and can be milk-free if you use a dairy-free sour cream/plain yogurt and dairy-free milk.)

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You can connect with Jessica via her blog: The Desperate Mom 
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Thanks again for joining us, Jessica!

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