I am having a blast with my family. They arrived from Australia a week ago and we have been flying the foodie flag with gusto, exploring the culinary delights of Los Angeles.
My little 2-year old niece, Alexandra hit the ground running when she got off the plane with the mantra "bag the jet-lag". She's been a constant source of amusement for us as she discovers L.A. As Alexandra suffers from severe allergies to wheat, dairy, eggs, and nuts, we have to take prepared food everywhere we go, and carry an Epipen to prepare for any anaphylactic reactions.
Recently, Alex has been participating in a ground-breaking progressive food allergy study "Health Nuts" led by the Murdoch Children's Research Institute at the Royal Children's Hospital in Melbourne. She's been undergoing controlled food challenges under the supervision of doctors and allergists, and we're crossing our fingers that she grows out of many of her food allergies as she gets older.
So, I developed this allergy-free cornbread recipe for her. It's called, "Alexandra's special bread." This cornbread is gluten-free, dairy-free, egg-free, nut-free, soy-free, and delicious. I keep it plain for Alex, But, you can keep it plain or add any flavorings you like. I've posted this rosemary and chile variety because it's my favorite.
This cornbread is delicious as a snack with butter, or as a side with soups and salads. but I also enjoy using coarsely ground cornmeal, which adds a nice rustic texture to this blend. This is one of those great recipes for a mixer. Give this vegan cornbread a go. It will get a rise out of even the most allergy-skeptic foodie.
I must go now. I have a little angel tugging at my arm, "Auntie Tessy, Tessy… market?" Yep, we're are off to the farmer's market.