Today Batgirl is going to a classmates birthday party. This will be the second party since discovering her wheat allergy and dairy intolerance. Planning ahead is the key to helping her enjoy herself. We are proud of the way at five years old she handles herself when others around her are eating wheat based goodies. The other day she was offered a small chocolate at a cafe. She looked at the package before handing it back with a no thank you. The owner was surprised she didn’t want the chocolate and Batgirl simply stated it had wheat in it. The owner came to our table later with a gluten and dairy free chocolate for her. Batgirl would be quite happy eating fruit if that was all she was able to at the party.
Tonight is Batman’s Little Kindy Christmas party. He is so excited, even more so knowing the whole family will be there, as well as a visit from Santa and a clown. Each parent has wrapped a book for Santa to give to their child. We’re looking forward to a fun family night.
With all we have on today I thought I would make a batch of banana muffins. That way Batgirl can take one to eat at the party when her friends eat birthday cake; Batman can take one in his lunchbox to Little Kindy; and the rest can be shared with the other families at the Christmas party. Usually I make The Healthy Chef’s banana loaf recipe, but decided to use the banana muffin recipe in The Paleo Cafe cookbook I received for my birthday last weekend.
Do you find preparing ahead when attending parties helps your children who have food allergies?
adapted from: Paleo Cafe
- 8 eggs at room temperature, separated
- 160g rice malt syrup
- 90g coconut oil
- 1 tsp vanilla extract
- 3 bananas
- 1 tsp cinnamon
- 1 tsp baking powder
- 200g almond meal
- Preheat oven to 170'c. Grease or line a muffin tray and set aside.
- Insert butterfly attachment into a clean, dry thermomix bowl. Place egg whites and a pinch of cream of tartar or salt into mixing bowl and whip 3-4 minutes / speed 3.5, until soft peaks form. Set aside.
- Place bananas into mixing bowl and mash 5 seconds / speed 6.
- Add egg yolks and rice malt syrup and mix 10 seconds / speed 4.
- Add coconut oil, vanilla, cinnamon, baking powder and almond meal and combine 15 seconds /speed 4. Scrape down sides and mix another 5 seconds.
- Gently fold the egg whites into the batter.
- Divide the batter into the muffin tray and bake for 30 minutes or until golden. Allow to cool before serving.