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Adventures in Allergen-Free Baking

by Apr 6, 2018

Home » Chiropractic Medicine Student Blog - Illinois » Adventures in Allergen-Free Baking

One thing that you will notice after attending NUHS for any length of time is the number of people eating special diets. It is a health school after all, and all of those health-minded people tend to be more aware of food sensitivities, or else they choose to eat in specific ways to improve the general functioning of their bodies.

As a potluck dinner with school friends approached this weekend I had a list of things that I could not put in the dish that I was bringing if I wanted it to be enjoyed by everyone attending. I love that this pushes me out of my cooking comfort zone! I decided on brownies, because baking tends to be where I am strongest in terms of food preparation. So, I looked through a bunch of recipes and settled on one which I ended up tweaking to get the batter to taste palatable to me. It was so good that I decided to share with you.


Sarah’s Brownies

  • 1/2 cup mashed avocado (about 1/2 an avocado)
  • 1/2 cup cooked sweet potato
  • 1/2 cup creamy nut butter (I used cashew, but you could pick almond, tahini, or whatever else floats your boat)
  • 1/2 cup dairy-free chocolate chips
  • 3 tablespoons maple syrup
  • 1/4 cup coconut milk
  • 3 tablespoons cacao powder
  • 1/2 tsp of vanilla extract
  • 1 tsp of cinnamon

The ingredients in the amount listed above only fill a small loaf pan which should be baked for about 20 minutes at 325° degrees. If you double them, it will make a 13” x 9” pan, just increase the cooking time to about 35 minutes. We served them with coconut ice cream…yum!

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About the Author

Sarah Montesa

Sarah Montesa

My name is Sarah, and I have been a student on the NUHS Lombard campus since Fall of 2014. Right now, I am pursuing dual degrees in Chiropractic and Oriental Medicine.


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