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Allergy to grass
If you are allergic to grass pollen, you may find that avoiding certain foods may help alleviate your symptoms. Foods like cherries, melons, oranges, tomatoes and wheat may cross react with grass pollen when grass is pollinating from late spring through early summer. When you eat these foods, you may experience oral allergy symptoms such as itching and swelling of the mouth,lips or tongue.
Avoiding these cross-reacting foods will prevent these symptoms. You don’t have to limit or avoid all of the potentially cross-reacting foods, rather only the ones that trigger symptoms in you.
Here is a list of the foods that can cross react with grass pollen:
Even if you eliminate all of these foods, you can still create a delicious treat for July 4th. Try making these mini blueberry pies that do not contain any of the offending foods. In addition, you make them in a muffin tin in about 14 minutes.
Mini Blueberry Pies–In A Muffin Tin
Makes 15 mini pies
•3/4 cup gluten-free flour
•1/4 tsp. baking powder
•1/4 tsp. cinnamon
•1/8 tsp. salt
•1/4 cup unrefined sugar
•3 1/2 tbsp. cooking oil
•1 cup blueberries, fresh or frozen-thawed
•1 tsp. arrowroot or cornstarch
•1 tbsp. pure maple syrup, agave or honey
•1/2 tsp. pure vanilla extract
Preheat the oven to 350 degrees F. Grease a mini muffin tin well, or lay one strip of parchment paper across each muffin cell, and set aside. Combine the first 6 ingredients. Press about 2 tsp. dough firmly into the bottom of each tin.
Stir together remaining ingredients in a bowl. Place about 1 tsp. of blueberry filling on top of each crust. Divide remaining crumble—around 2 additional tsp. per muffin tin—over the filling, pressing firmly down. Bake on the center rack, 14 minutes or until crust is golden and mostly set. Let cool at least 10 minutes before removing the mini pies by going around the sides of the pies with a knife.
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