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Author Notes: Just a few months ago, I began to see an Ayurvedic specialist. She too used to suffer from many food allergies, but over time there were a number of foods she found she was able to re-incorporate into her diet in small amounts and lots of baby steps. Although I wanted to believe her, I did not. Was there really hope for this Bubble Girl? Could I overcome some of my milder allergies?
Long story short, the answer is, yes. This weekend came the day when I made lemon poppy seed muffins and I was able enjoy each and every lemon zinged bite.
This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, wheat free, corn free, legume free, refined sugar free, and vegan. —Kait Turshen
- 6 tablespoons warm water
- 3 tablespoons ground flaxseed
- 2/3 cup allergy friendly non-dairy milk
- 1/2 cup maple syrup or agave nectar
- 1/4 cup light olive or canola oil
- zest of 1 lemon
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 2 cups BG Bakes Gluten Free All-Purpose Flour
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons baking soda
- pinch salt
- Preheat oven to 375 and generously grease a standard 12 cup muffin pan.
- In a small mixing bowl, combine ½ cup water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your “egg” in the recipe.
- Sift in flour, baking soda, and salt; add poppy seeds. Mix until just combined; batter should be smooth.
- Spoon batter into greased muffin pans, each cup approximately ¾ full. Bake for 20-25 minutes or until tester comes out clean. Cool in pan 5-10 minutes, then transfer to wire rack for remainder of cooling.