Vegan kids are on the rise. There is now even a book dedicated to packing a vegan sack lunch. Kids with a host of dietary restrictions are on the rise, too, but amid this cyclone of special needs, parents of vegan kids are finding it easier to feed them. If you’re breeding ethical vegetarians, you try to protect your kid from the horrors of salami — or whatever food hell your family personally avoids — but soon your kids are going to friend’s houses where their kids eat SALAMI.
As a vegan family, it can be tough. With an already restricted diet, adding allergy restrictions can mean a mountain of challenges. No peanut butter? Not if you don’t want Chase to break out the EpiPen at story time. No soy? Little Hannah’s hives may take her out at half time in soccer. But the pain and suffering you have caused for your kids’ peers is nothing compared to facing their moms and dads. Confronting other parents about anything controversial can be a total headache, but try to talk to them about how their kid almost ended up in the ER? A migraine does not even begin to describe it.
Cooking with no major allergens is a little daunting, but can be simple with the right recipes. Here is a simple recipe for a mini muffin that is free of almost all allergens known to man (and of course, kid). These are the freest muffins I’ve ever had the pleasure of popping into my mouth. And since these are “mini,” they qualify more as a snack food than breakfast (though a bowl of mini muffins is not a bad start to a day). So serve ‘em up anytime you are reaching for crackers.
1 cup brown rice flour
1/4 cup tapioca flour
1/2 tsp baking soda
3/4 tsp xanthan gum
A dash of cinnamon and nutmeg
1/3 cup olive oil
1/3 cup maple syrup
1/2 cup water
1 teaspoon apple cider vinegar
¼ cup fresh raspberries (feel free to switch up the berry variety but my experience is that raspberries are really the best choice for this muffin)
Mix, Spoon, and Bake
Mix to blend all ingredients except the apple cider vinegar and raspberries. No need to add wet to dry here; just throw it all together. Add apple cider vinegar and stir to blend.
Gently fold in the raspberries. Spoon into a mini muffin tin and bake for 15 minutes at 350 degrees.
Makes 12-15 mini muffins.