Vanilla Cake with Peanut Butter Frosting, Water Kefir Gummies, No Bake Chocolate Cheesecake Bars, GF Lemon Doughnuts, and GF DF Gingersnap Lemon Parfaits

Allergy Free Recipes Welcome back to another week of Allergy Free Wednesdays! A collection of yumminess that is 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 blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies. Your weekly submissions are shared on 7 blogs! Additionally, 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 is fitting for an allergy free diet in some way (we’re not that strict).

For the complete rules, click here.

Here goes – 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)~

This week was another one of those “I can’t choose just 3!” weeks. My sons and I (I even got my hubby involved) hemmed and hawed about it for so long we finally gave up. And there were more we LOVED.  You really need to go back and check out the Protein Cookies and the Grain-Free Brownies.  Yum!  (Did you know where that comes from?  “Hem” is basically short for “ahem” and “haw” is an expression of hesitation. Didn’t know you’d get a language lesson as well, huh :)?)

Anyway, there are 4 features this week.  Great stuff, ladies!

Allergy-Free Lemon Doughnuts from Hives in the Kitchen
I’m working on a coconut yogurt to share with you all soon–but it’s not done yet.  I would sub in a candida-diet-friendly sweetener and would use my Powdered Egg Replacer. Can’t wait to start making doughnuts!


Kefir Gummy Treats from The Frugal Farm Wife
We have water kefir now!  If you haven’t read my posts on Why I Don’t Have Fermented Foods on My Blog, you really should check it out.  I plan to make these real soon with lemon juice and a candida-diet friendly sweetener.  Fun!  Maybe I should make my Homemade Jello with Water Kefir –hmmmmm.


No-Bake Chocolate Cheesecake Squares from Oatmeal with a Fork
I would use, again, a candida-diet-friendly sweetener and would try to avoid the raisins in the crust.  I could basically eat these off the computer screen.  I think using chia and some extra sweetener might do the trick if you need to avoid dried fruit too.  Again, if you want to know why I avoid it, check out my post on Candida–The Beginning of My Sugar-Free Life.


Grain-Free Ginger & Lemon Tart in a Glass from Gluten-Free, SCD, & Veggie
I am, right now, making GF Ginger Snaps because my son begged me to make this tonight.  Sigh–I won’t finish, but so far so good
I would use a candida-diet-friendly sweetener, my Easiest Almond Milk and likely macadamias since my oldest is deathly allergic to cashews.  Or maybe almonds for an almondy-cream – YUM!


and Readers’ Favorite

Vanilla Protein Cake with Peanut Butter Frosting from Food and Yoga for Life
This might be hard but I would try to sub my Powdered Egg Replacer.  For the powder, I use this protein powder. (that’s an affiliate link)  Also, I would use my Easiest Almond Milk.


I can’t wait to see what you all have this week!


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


    Speak Your Mind


  1. Thank you so much for sharing my grain free lemon tart in a glass recipe – I hope it worked out OK for you! Macadamias will work our beautifully, if they weren’t so expensive in the UK I probably would have used them for this recipe instead of the cashews.

    • I am trying the cream right now with almonds. It won’t be white but I didn’t have enough macadamias. They are a fortune here as well, but since it’s one of only 2 nuts my son can have, I buy them. In serious bulk to save some money :).

  2. I am the world’s WORST cake decorator, but my cakes cannot be beat in taste! This week I shared a recipe for chocolate ganache frosting, made with coconut oil and no refined sugars. Rich and delicious, the easiest and healthiest chocolate frosting you’ll ever make. I also shared a post from my current series on carbohydrates as we work through Nourishing Traditions. Enriched flour is found in a huge variety of both homemade and store-bought baked goods and it’s not as healthy as the food industry claims it to be. Read the post to find out what you’re REALLY eating. And as always, thank you for hosting!

  3. Thanks for hosting! This week I’m sharing Spring Asparagus Crustless Quiche.
    Hope you have a great week!