You thought I had forgotten about this series, didn’t you? Well, you’re right. I kinda did. But today, it’s back. And I have a resource to tell you about that many of you will love.I must admit I didn’t have to think a lot about food allergies years ago, but when my niece was just a baby and it was discovered that she was highly allergic to several things, all that changed. She’s 5 years old now, and although her allergies aren’t considered to be life-threatening anymore (thank the Lord!), she still has to be very cautious about everything she eats. It seems that more children than ever are facing the challenge of living with food allergies. Those of you who live with children or other family members with food allergies know that it’s something you have to be aware of constantly. It can even force you to change your lifestyle–where you shop for groceries, where you eat out, IF you eat out, whether you child can attend certain parties, etc. If there’s one thing I know for sure, having food allergies is very serious, but if you’re informed & have the right resources, you don’t have to live in fear. I have admired my sister for being very proactive in finding helpful information & recipes to help her daughter & many other parents & children find ways to deal with food allergies & the concerns that come with them. In fact, she writes a blog about this very topic where she shares all her recipes, research & findings. It’s called Living the Allergic Life…to the Fullest. You can visit her by clicking here.These Chocolate-Chocolate Chip Muffins are just one example of the great recipes she shares:

Chocolate-Chocolate Chip Muffins {Dairy-, Egg- and Peanut Free}

1 1/2 cups all-purpose flour {you can use whole wheat flour here, if you choose}1 cup oats1/3 cup sugar1T baking powder2T ground flax seed1T cornstarch {this replaces the egg}1 heaping Tablespoon of pure cocoa powder1 cup almond milk {plain for less sugar content}1/4 cup canola oil1 tsp vanilla3/4 cup vegan chocolate chipsMix dry ingredients {except choc chips} together in mixing bowl. Mix liquid ingredients in a small bowl and then add them to the dry ingredients. Mix until moist. Fold in vegan chocolate chips. Fill greased muffin tins 3/4 full and bake @ 400 degrees for 12 minutes. Serve warm with Smart Balance Light {dairy-free buttery spread}.

Her blog is a great resource for those of you wanting to know more about allergies & how to deal with them. Is there a child with food allergies in your child’s class at school? On this blog, you can find recipes the entire class can enjoy together at the next party. So go visit, learn something new, and be informed. And if you have information share on the subject, it’s a great place for that, too!I’m linking this recipe to a few of these sites.And now, the winner of the DaySpring Giveaway is:The Barkers! (I don’t have your email address so be sure to contact me!)And if you didn’t win, don’t miss out on your favorite items! Click on the banner below to visit DaySpring & take advantage of the free shipping offer!Spring and Easter