Food allergies suck. I have 27 but it is actually easier to feed me because I’m not allergic to wheat, eggs or dairy. Some of mine are weird like ginger and some are deadly like melons. I’m the one carrying the epi pen.
My oldest is allergic to wheat, molds and bananas. She tolerates dairy but has not been officially tested in years. She seems to have gotten lucky.
Now my youngest, holy smokes it’s hard to feed her. Her allergies are the basic components of everything. Wheat, eggs, all cows milk products which eliminates dairy items, sesame, hazelnuts, almonds, peanuts, molds (mushrooms & blue cheese) and probably more stuff I can’t remember. Essentially, if it is safe for her to eat what I make, it is safe for the rest of us.
On this Plum Tart recipe, I used Bob’s 1 to 1 gluten free flour and the egg replacer. I used Country Crock Plant Butter in stick form that is olive oil based. There are a few other versions but we don’t know if I can use them. I think one is avocado based. So we stick with what we know is safe.
Now that I’ve tasted this recipe, I’m definitely cutting the sugar in the topping to 1/2 cup. It is too sweet! In the crust I added almost a teaspoon of cinnamon. In the topping, I used a teaspoon. It is tasty for sure.