Sweet Potato Bars, Double Chocolate Pound Cake, Chocolate Avocado Pie, & Cupcake Bouquet

Allergy Free Recipes Welcome back to another week of Allergy Free Wednesdays! A collection of yumminess that’s aimed at making it easier for you to create healthy, allergy-free foods for you and your family. There is no “clear rule” against including processed ingredients in your submission (but we hope you are moving in that direction :-)). So…occasionally you will find some “whole foodie undesirables” in the entries. What to do if you see processed foods and don’t want them?:

Welcome to Allergy-Free Wednesdays (AFW)–a weekly hop where you share your allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.  From gluten-free desserts to vegan recipes and “Top 8 Allergen Free” recipes, we have something for everyone.

Your weekly submissions are shared on 6 blogs. Each hostess will feature a favorite recipe(s) from the week before. Your hostesses are:

Wondering What You Can Link Up on Allergy Free Wednesday? Anything that’s fitting for an allergy free diet in some way (we’re not that strict). For the complete rules, click here. Starting off with my favorites–and you should check out the other hostesses’ posts to see if you were featured there!


My Favorites from Last Week (with substitution ideas from me)~

(Note:  There might be affiliate links in this post. If you click them, I might make a commission, but your price remains the same and your purchase helps to keep this blog going.)

Get a load of these fabulous creations.  Which one will you make first?

Double Chocolate Banana Pound Cake (GF & V) from Fairy Wings and Pixie Dust

I would use my Egg Replacer for sure here and my Homemade Chocolate Chips.  Wow!


Mini Cupcake Bouquet with Blueberry Frosting (GF) from Fearless Dining

I would use a low glycemic sweetener here.  Aren’t these perfect for Mother’s Day?


Chocolate Avocado Banana Silk Pie (GF) from Petite Allergy Treats

The banana is a little high glycemic for us, but once in awhile….I would probably sub in pumpkin and add more sweetener.  YUM!
Sub in a low glycemic sweetener in the crust for sure.


and Readers’ Favorite

Sweet Potato Protein Bars with Vanilla Coconut Butter Icing (GF & V) from Oatmeal with a Fork

I’d use either my Easiest Almond Milk, Easiest Coconut Milk, or Homemade Rice Milk, and my Homemade Coconut Butter.
What a GREAT recipe!


Which one is YOUR favorite?

Can’t wait to see what you all have to share!

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Kristie says:

    I shared an article about how working on liver health is helping my sleep. Also, I shared a sample menu plan that included histamine intolerance information. Histamine intolerance can also affect sleep! I have been eagerly reading your articles on histamine intolerance! 🙂

  2. Adrienne — I can’t stop staring at Jolene’s chocolate pound cake. It looks INCREDIBLE! 🙂

  3. Such amazing features once again! I am totally enamored with those rosette cupcakes! I think I saw them highlighted on one of your social media channels last week.

    This week I’m all about sharing buckwheat recipes!

  4. Thanks for hosting! I shared my hummus bites which are great vegan and allergy-friendly appetizers. I also shared my super fresh “can’t wait for summer” gazpacho smoothie—a savory swap out for fruity smoothies.