Recipes
The Treats That Brought Joy Back to Our Table
When we were deep in our food sensitivity journey, what we missed most were the sweet things. The baked things. The celebratory things.
These recipes are how we found our way back. Each one has been adapted through plenty of trial and error (and more than a few disasters!) to work around foods that are incompatible with our bodies. For us, that means gluten, soy, and dairy. We're foodies, so we tested and tweaked until we were genuinely happy. These had to be delicious, and they are.
This is our new normal, and eating in a way that actually works for your body just feels good. Really good.
We hope this inspires you, but we also want to be honest: what's compatible with our bodies may not be compatible with yours. That's not a caveat. It's the whole point of everything we do.
Once you know your own specific incompatibilities, your version of this page will look completely different from ours. Your compatible foods, your joyful recipes, will be uniquely yours. And that's exactly when this kind of living — easy, abundant, genuinely delicious — becomes possible for you, too.
We hope you enjoy them!
Mary’s Gluten Free/Dairy Free Apple Pie
Fall for our family means apple picking and baking! Michael loves nothing more than baked goods, and when we discovered that he had a high sensitivity to wheat and Kai and I were dairy sensitive, it put my baking skills to the test. I’ve always loved baking so I was up for the challenge. I had a favorite apple pie recipe, so the fruit part (filling) was easy to adapt. It was the crust that was a bear to figure out. The unmistakable flakiness that comes from the cold butter layered into the dough and the structure that comes from the gluten proteins of flour were hard to replicate. What followed were lots of disappointing crusts, tossed out pies, and frustration. BUT ALAS! I finally figured it out — so you don’t have to!