The following information is intended for those that have salicylate allergy or have been placed on a low salicylate diet by their physician… (more…)

Menu suggestions and recipes for low salicylates, low amines, and wheat, corn & dairy free

• Waldorf salad - lettuce, chopped cashews, apples and nayonaise (soy)
• Salad Nicoise - green beans, lettuce, boiled potatoes and hard boiled eggs
• Cottage cheese with soy yogurt, applesauce and dry cereal such as oat bran flakes, puffed millet or hot rye cereal
• Stir-fry cabbage with tofu, bamboo shoots and celery
• Oatmeal with maple syrup and soy milk
• Pancakes made from non-gluten pancake mix

Applesauce Cake

1 cup teff flour 1 1/2 cups applesauce
1 cup rice flour 1 tbsp oil
1 tsp baking soda 1/2 cup brown rice syrup
1/2 cup carob 1 egg
1/4 tsp salt 3-4 tbsp apple butter

Combine wet ingredients and mix with dry ingredients. Pour into oiled 9” square pan.
Bake @ 350? for 30 minutes.

Oat Scones
(sugar free & wheat free)

1 3/4 cup spelt flour or a combination of oat & brown rice flour
1/2 cup oats
2 tbsp Fruit Source
4 tbsp butter
3/4 cup buttermilk (or soy milk soured with lemon juice)
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350?. Coat a cookie sheet with oil spray. Combine dry ingredients. Cut in butter. Beat together milk and egg and stir into dry mixture. Knead 5-6 times with floured hands. Pat into 8 inch circle and score into 8 pieces. Do not cut all the way through. Bake approximately 15 minutes.

(Applebutter can also be used. The fruit puree can be mixed in with the egg/milk combo before adding all together. You may need to add more flour if it seems too liquid. This version tastes a bit more cake-like than sconey but it still is delicious.)