Hypo-Allergenic Diet — Gingerbread

  • January

    *Adopted with permission from the Institute of Functional Medicine

    For more information on eating a Hypo-Allergenic Diet see the end of the post.

    Gingerbread – 9 squares

    Adapted from “Gluten-Free, Sugar-Free Cooking” by Sue O’Brien, to be published in February 2005 by Thorson’s, London.

    • 1⁄2 cup pecans or walnuts, finely chopped
    • 1⁄2 cup agave nectar or fruit sweetener
    • 1⁄4 cup canola oil
    • Egg Replacer to equal 2 eggs* (refer to recipe below)
    • 1 tsp vanilla
    • 11⁄2 cups brown rice flour
    • 1⁄2 tsp salt
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 2 tsp ginger
    • 1 1⁄2 tsp cinnamon
    • 1⁄4 tsp nutmeg
    • 1/8 tsp cloves
    • 1⁄2 tsp orange rind
    • 1 cup unsweetened applesauce

    In a large mixing bowl, combine the agave nectar and oil. Beat on high speed until thoroughly blended. Agave nectar is preferred. Add in the eggs, one at a time. Be sure to beat well between eggs. Add in the orange rind and vanilla and continue to blend together. Set aside.

    Meanwhile, preheat the oven to 350 degrees and spray a 9x 9 inch square pan with a non stick spray. Sift together the dry ingredients and add the nuts. Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add in 1⁄4 cup of the applesauce, blend, then add in more flour. Continue this process until you have added all of the ingredients.

    Pour the batter into the prepared pan and bake for 20-25 minutes, or until the gingerbread is done. Check for doneness by inserting a toothpick, or touching lightly on the center. Freezes well.


    Egg Replacer - equals one egg

    • 1/3 cup water
    • 1 Tbsp. whole or ground flaxseed

    Place the water and flaxseed together and allow to gel for about 5 minutes. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but it will not leaven like eggs for souffles or sponge cakes. Increase amounts accordingly for additional egg replacement.


    What is eating a Hypo-Allergenic Diet?

    Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.

    This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.

    The top 5 offenders include: wheat, dairy, corn, soy, and eggs.

    Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).

    Also remember, many non-gluten or non-dairy foods may not be healthy. Just because they remove those ingredients does not mean they haven’t replaced them with other poorer quality ingredients.

    Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.

    To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.

    HypoAllerg*For Daily Dose Subscribers, you’re manual is already downloaded into your worksheets page.

This website is NOT to be used as a diagnostic or treatment tool. Always consult with your Conventional Medical Doctor or Naturopathic Doctor for specific concerns. In cases of medical emergencies visit your nearest hospital or call 9-1-1.