If you’ve been reading my blog for a while, then you’ll remember that two of my four children have food allergies. Ben is allergic to eggs, nuts, dairy products, and soy. Noah is allergic to eggs, nuts, and some fish. Many foods are off-limits to them.
It’s difficult finding recipes for the yummies that do not use eggs or milk. I think the most difficult item is “the birthday cake.”
For Noah’s first birthday I attempted an allergen-free cake. The cake itself was dense like pound cake and tasted like play dough. The icing, the most important component of the cake experience, was almost tasty. Almost.
Remember when I discovered Babycakes? Well, I made those brownies for Benjamin’s birthday party last year. The overwhelming response was, “These would be really good if I didn’t know what a real brownie tasted like.” Not rude, just true. The important thing was that Benjamin had something resembling cake in which to put a candle, and he loved them.
The organic and allergen-free food market is booming business right now. The creative minds at Martha Stewart, Inc. have figured this out. Her big idea people had a big idea to publish a magazine dedicated to those with food allergies…I mean, sensitivities. Description:
a special magazine that offers delicious allergy-friendly recipes, making life for people with food allergies and sensitivities easier and more delicious. Millions of people, including myself, can’t eat nuts, dairy, wheat or gluten, and I’d like to empower people to make great recipes even if they can’t use all the standard ingredients.
This is the clip from the show, and it’s the fourth pitch.
I know several women who read my blog have to deal with food sensitivities in their children, too. Be on the lookout!