Do you listen to your body? Do you know what foods make you thrive and what slows you down? As I indicated last week, I recently recommitted to going gluten-free and egg-free. I was not feeling well. I knew my diet was the culprit but it took me a little while to accept it. Going gluten-free is pretty easy. Going egg-free is the real challenge. Eggs work as an excellent binding ingredient in baked goods. Also, eggs taste awesome in so many breakfast dishes! I miss sitting down to a plate of scrambled eggs. Sigh.
Baking egg-free was a bit tricky at first but I think I have the hang of it. Unsweetened applesauce is my go-to substitute when a recipe calls for eggs. I was recently searching for a citrus infused cookie recipe where I could sneak in some fruit. I found this Lemon Blueberry Cookie recipe from What Runs Lori and knew I had to try it. I made a couple changes including substituting the egg and egg white with unsweetened applesauce. I also added a lemon glaze to sweeten them up a bit. The cookies turned out a little more cake like for me but I think that can be attributed to the substitutions I made. They were exactly what I was looking for.
Recipe adapted from What Runs Lori
I’m sharing a recent discussion I started over at the Udi’s Gluten Free Living Community Page where I discussed having a food allergy to multiple foods. Do you have a food allergy? Do you have to avoid multitple foods?
*Disclosure: I am a community leader in the Udi’s Gluten Free Living Community on The BlogFrog. As a community leader I may receive compensation and or product samples for sharing information about the Udi’s Gluten Free Living Community and The Blog Frog. All opinions expressed are my own.