I have a 4 1/2 year old son that has had some eczema issues since he was 6 months old. His skin was dry and flaky all the time. His pediatrician at the time wasn’t very helpful and so I asked for a recommendation to see a dermatologist. They did some blood allergy testing and recommended me to an allergist as well as giving me helpful ways to handle his skin.
As he has grown, the eczema turned from just flaky skin to dry, rough, red, and itchy. Mainly patches in certain areas like the creases of his elbows, around his wrists, between his fingers and especially behind his knees. In case you don’t know, those with eczema cannot produce as much oil on their skin and therefore are less able to retain moisture. The protective barrier is not as strong as it should be, which allows bacteria and other irritants an easier path of entry. Bathing everyday is a big no no for children with eczema. We now bathe him every other day and only use only Dr. Bronner’s Baby Mild soap on the private areas.
But bathing and skin regimen aren’t the only sources of irritants. Other factors, like food allergies and pollen or dust allergies can cause eczema. We did the allergy testing like I mentioned, and discovered he was allergic to peanuts big time and allergic to soy protein.
One of the main reasons we chose to make the switch to organic and nonGMO foods was for our son. Some friends introduced us to the documentary “Genetic Roulette” and it changed our lives. I highly recommend it! Once you learn the truth about Genetically Modified foods and how the processed foods we feed our children are making them sick… I was horrified to say the least! Making the change improved some of his eczema, but he has continued to have flareups. So the next step is to omit dairy and gluten from his diet since those can also be highly inflammatory foods for those with eczema. I modified this recipe in the past that he LOVES using whole wheat flour and my add ins. I decided to attempt at making it gluten free and using a Gluten Free flour. We absolutely loved it, I couldn’t tell the difference! I’m sold!
- 4 ripe organic bananas ( you can sub 1/2 cup applesauce for a banana if needed)
- 1/4 cup unsweetened almond milk (or an milk you prefer)
- 1 organic egg
- 1 tsp organic vanilla extract
- 3/4 cup organic turbinado sugar (organic can sugar works as well)
- 1/4 cup organic ground flaxseed
- 1/2 tsp kosher salt
- 1 3/4 cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 2 tsp organic baking powder
- 1/2 tsp organic baking soda
- 1 1/2 tsp organic ground cinnamon
- 1/4 tsp organic ground nutmeg
- 1/2 cup organic roasted almond pieces
- 1/4 cup organic semi-sweet chocolate chips/pieces (I chop my chips)
1. Preheat oven to 350F and line your muffin tin with parchment cups.
2. In a large mixing bowl, mix bananas until completely mushy. Add almond milk, egg, and vanilla extract and mix in.
3. In a medium bowl combine turbinado sugar, ground flaxseed, and salt. Sift remaining dry ingredients (GF flour, baking powder, baking soda, cinnamon, and nutmeg).
6. Pour batter into muffin cups, filling each about 2/3 full. Bake for 20 – 25 minutes at 350F. (Mine are ready at 21 minutes so start checking after 20 minutes) Remove carefully from pan and allow to cool on a wire rack.
Be sure to store in an airtight container. Enjoy!