Food Allergy Chaperon

school bus

Chaperon – from the Old French word chaperone meaning hood or cowl, a protection.  Later used in English to describe the matron that accompanies the unwed lady in public.  Well I’m not sure about the matron part, but by our current definition of chaperon, I’ve been one many times.  Having a food allergic child means a lot of class volunteering, especially chaperoning.  Field trip after field trip, ever vigilant for that peanut butter sandwich to come out of a ski jacket pocket at the museum or the giant bag of Cheetos to be shared at the beach.  Working on-call has allowed me the flexibility to go on most trips and G hasn’t minded at all.  For some reason I don’t yet embarrass him.  This is amazing considering he’s 14.  It’s I who feels that maybe it’s time to let him face the random snacking perils of the field trip without my eagle eye.

Besides, not many field trips happen in grade 8, or so I thought!  The last week of May G brought out a crumpled wad from his backpack.  It was pages and pages of consent forms, schedules, packing lists(!) etc. for trips that the kids would go on during the last two weeks of school.  Two weeks of field trips!  Are you kidding!  Well, now it was time for me to take a step back and decide how much I could let go.  First trip was taking the city bus downtown to the Maritime Museum.  Send G with a bag lunch and I could avoid that one.  Next trip was a day at a fellow student’s cottage water skiing and swimming.  I could have sent him off with a bag lunch for that too but water skiing!  I’m in!  Next one to avoid was the walk to the beach.  Normally I love the beach, but chaperoning 14 year olds isn’t exactly a relaxing day in the sun – besides, it called for rain!  For the field trip to Chinatown and lunch at a Chinese restaurant the teacher spoke with me and we arranged that she would speak to the restaurant and G could have plain white rice and I’d provide something else he could eat there.  So once again I did not have to go, but there was a desperate call out for more adults to go (no one had volunteered – I think many adults are uneasy around large hoards of teens!) so I went along on that one but I really didn’t need to be there for G specifically.

Then came the overnight camping trip – hmm.  G’s been to camp for the past two summers but that has been very thoroughly planned and worked out with the camp ahead of time.  This was a bit more loosey-goosey.  The good part was that kids were asked to bring their own food which fit in well with what we would have to do anyway.  To go or not to go?  I really wanted to give G some freedom and it didn’t sound very appealing – bad weather forecast, 3 hour hike in the rain, helping 14 year olds cook over a camp stove, sleep in very rustic cabins, more rain.  I know my husband would have gone if I had been unsure, but I swallowed hard and decided I would not go.  G could handle it on his own.  Even when a call went out requesting more parent volunteers, I held fast and didn’t go.  He survived on muffins and marshmallows and returned unscathed.

School trips can’t happen without chaperons and with parents’ work schedules it’s often difficult for teachers to get adults to volunteer their time.  Our family has definitely done its bit and this year it felt good to be able to not be the volunteer.  G is maturing and becoming more self reliant.  It’s time for me to release him from the protective chaperone cloak he’s been under.

 

Yam Protein Power Muffins

Yam Protein Muffin

Including a protein with breakfast is challenging when the standards: eggs, cheese and yoghurt are out.  G’s dad came up with this muffin recipe through a lot of trial and error, but even the errors got eaten because they contained chocolate chips!  These muffins are a yummy start to the day even if you do not have allergies.  So, today we have a guest baker.  I did not write this recipe, or bake the food or take the photos.  Full credit goes to my husband.  Here we go …

INGREDIENTS

Dry mix:

1/2 cup dried soy protein
1-1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cocoa powder
1 Tbsp ground cinnamon
1 handful dairy-free dark chocolate chips

Wet Mix :

1 med size yam
1/4 cup vegetable oil (canola)
1/3 cup white sugar (brown optional)
2 tsp vanilla
Splash orange juice

DIRECTIONS

Oven 350 F ; prep time 15 minutes ; bake time 20 minutes ; yields 12 muffins

1. Wash yam and perforate skin all around with end of sharp knife. Place on microwave-safe dish and cook 6 minutes on 60% power. Yam should be soft through to centre when done. Remove from microwave and cut in half lengthwise. Let cool. When cool enough to handle, remove skin and slice halves into smaller sections and allow to cool to room temperature.

Cooked YamCooked Yam Cut
2. While yam is cooking and cooling, add all dry ingredients except chocolate chips into cuisinart with sharp blade attachment (or hand mix with whisk). Run Cuisinart until soy protein chunks are fully chopped into powder and all dry ingredients are well blended (approx 3 minutes). Place into large mixing bowl and sprinkle chocolate chips on top. Set aside.

Yam Muffin Dry Ingredients

3. In same Cuisinart with blade attachment add all wet ingredients including yam – make sure yam is room temp or slightly warm but not hot. Blend until well mixed and slightly runny ( use the splash of OJ to make the mixture flow better). Mixture should flow but still require spatula to get it out of the bowl. Set aside.

Yam Muffin Wet Ingredients

4. Line a muffin tin with paper muffin/cupcake cups.

5. Using a large spatula, add the wet mix to the dry by folding and gently stirring, but do not whip or vigorously mix the batter. Add OJ in small quantities until the batter is well consolidated. The batter should be stiff but not dry. Spoon into the muffin cups using all of the batter for 12 muffins.

Yam Muffin BatterYam Muffins Raw
Place in the pre-heated oven on the lower or middle rack. Bake 20 minutes, no peeking. Check if done using toothpick into centre of muffin – if it comes out clean they are cooked through. Remove when done and place on wire rack to cool.

Enjoy!

Yam Muffins

Banana Chocolate Chip Muffins

banana chocolate chip muffinsThis was my first dairy-free, egg-free baking recipe from many years ago.  It’s a basic recipe and can be modified easily and is very forgiving.  Early on I did not include chocolate chips and over the years I have included different types of protein.  I’ll post modified recipes in the future.

INGREDIENTS

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 mashed bananas
1/4 cup oil (canola or similar)
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup dairy-free chocolate chips

DIRECTIONS

Mix dry ingredients in a bowl and set aside.  Mix together wet ingredients (I use a stand up mixer).  Add dry to wet and mix.  Don’t over mix.  Stir in chocolate chips.  Gloop batter into muffin pan.  I use large paper liners in my muffin tray.
Bake at 350F for 25 minutes
makes about 8 muffins