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Food Allergy Week (2019)

Next week (26 May - 1 June) is Food Allergy Week. With the tag line, Be Aware, Show You Care we thought it was a great time to spread awareness about food allergy - including potentially deadly food allergies.

Did you know that one in 10 babies born in Australia today will develop some sort of food allergy?  

If you suspect your little one may have an allergy it is important to see a qualified professional (such as a GP, Pediatrician or Specialist Allergist), who can make the diagnosis. 

Would you know what to do if your loved one had an allergic reaction? This video from Allergy and Anaphylaxis Australia helps to understand the signs and symptoms, and how to best respond. 

Allergy and Anaphylaxis Australia also share some great tips on managing food allergies:

  • Avoiding the food trigger(s) is key - if you know there is a particular allergy stay away from this food.

  • Always read the label: recipes can change without warning and seemingly harmful products can contain allergens (we learnt this one the hard way...)

  • Be mindful of hidden ingredients (for example: mayonnaise, gelato and homemade ice cream = egg, rissoles = tree nuts, curries such as massaman curry = peanuts, some chocolate sauces = hazelnuts, etc).

  • Be aware of cross-contamination: don’t share utensils, cooking areas or come in contact with children (or adults!) if you’ve been eating their this case a kiss from Grandma could have dire consequences!

  • Disclose allergies when eating out and check the menu carefully - if unsure, ask!

Some of our favourite allergy-friendly and kid-friendly recipes and cafes are below.

Our Favourite Allergy-Friendly Recipes: 

Best 10 Allergy-Friendly Cafes in Melbourne (and surrounds):

Visit Allergy and Anaphylaxis Australia for more information on allergies and allergy management. Enjoy your allergy-friendly food!! Bon Appétit!


Allergy Friendly Blueberry Muffins

This week is Food Allergy Awareness Week, and we’re looking forward to making our favourite blueberry muffins - which are free from gluten, dairy, nuts and egg. 

This quick and easy recipe will have your toddler asking for multiple servings!  


  • 1 cup milk of your choice (depending on your loved ones allergy you may be choosing whole milk, skim milk, almond milk, oat milk or soy).

  • 1 cup buckwheat flour (or sub for flour of your choice - you just may need to add a little more if using all-purpose flour).

  • 1 cup frozen blueberries - yum!

  • 2 teaspoons baking powder

  • Pinch of salt

  • Splash of extra virgin olive oil

  • 1 very ripe banana (or you can use Orgran Egg Replacer - available from local supermarkets - or apple sauce if there is both a banana and egg allergy)

  • 2 heaped teaspoons maple syrup

  • 1 teaspoon vanilla essence (optional)


Preheat oven to 200. Line your 8 muffin hole muffin-tray with cupcake liners. Mix all dry ingredients together in a bowl. Add milk, banana (or chosen egg replacer), a splash of olive oil, maple syrup and vanilla essence. Stir gently to roughly combine mixture, before folding in the blueberries. Place mixture into your muffin tray and bake for 20 minutes or until golden brown on top.

Let cool, serve and enjoy!