Wednesday, September 9, 2015
In my last entry, I shared my struggles with anxiety over recently diagnosed food allergies. I'm happy to report that I am in much better spirits. I haven't only let go of the worry and frustration, but I've actually even started to have fun trying new things. As always, the stories have been stacking up in my head, so I thought I'd take the time to share a few of them.
One of my favorite things to cook is pancakes. I have nearly a dozen favorite recipes, most including yummy fruits and even vegetables. I love apple pancakes, strawberry pancakes, peach pancakes, banana pancakes, pumpkin pancakes, and especially blueberry chocolate chip pancakes.
When I started my rotation diet several weeks ago, pancakes were one of the foods I grieved for the most. I'd gone off gluten grains (wheat, barley, etc.) and other similar grains (spelt, Kamut, etc). I was able to eat buckwheat and rice, but on their respective days, there weren't enough other ingredients to make pancakes -- or so I thought, until I found The Ultimate Food Allergy Cookbook and Survival Guide. From this book, I learned that you can make quick breads even without baking powder and eggs! All you need is baking soda and some form of acid for leavening, such as vinegar, lemon, or rhubarb concentrate. (Baking soda, like salt, is non-reactive.)
Since I could only have vinegar every four days and I wasn't allowed to have lemon, I ran to the store for some rhubarb, which happened to be in season. I boiled the heck out of it and then strained the liquid, which I froze by the tablespoonful in an ice cube tray. Lo and behold, the results were glorious! Or maybe just edible.