This recipe was inspired by a recent client with a VERY limited diet. Not only did the child have anaphylactic allergies to nuts/seeds/legumes and many fruits, but this child also suffered from sensory-based feeding difficulties, as well as severe skin inflammation. This made most “non-allergy” foods difficult for the child to even touch or smell based on the texture. This sweet baby was surviving on just three foods.
This child’s mother had seen the best doctors and specialists, but with each appointment came more restrictions and fewer foods for this child to eat. I gasped when this sweet mama told me that her child was surviving on just three foods, none of which were a fruit or vegetable.
Meet the Child Where They Are
So what in the world do we do?! We are limited by allergies, limited by texture, limited by taste.
We have to start by meeting the child where they are! We look at the foods the child willingly accepts without gagging/coughing or having an allergic reaction. Then we build! Mom and I got to work! She made a list over the span of several weeks of foods the child might be willing to try. We also looked at the texture of the foods the child was drawn to.
We created this quinoa breakfast bar! The child fell in love!!! It’s not the perfect healing food. It’s not a celery juice or an orange juice, but it is made from whole foods. It has far more nutrition than the boxed foods the child was surviving on.
Bridging the Gap to Healing
This recipe was designed months ago. Since then this child has graduated to adding wild blueberries, strawberries, and raspberries to the top of the breakfast bar—as long as they are mashed. He is also accepting several sips of cucumber red apple juice in a fun cup with a twisty straw.
Do you see how we used the foods the child would tolerate as a BRIDGE to the foods we need to get into the body for healing? We are diligently working on the child’s liver, and as the skin is healing, we see the allergies lowering. The liver is all-forgiving. ❤️
For example, when an IgG test reveals that someone is allergic to celery, it is likely that the celery is killing off a pathogen and the pathogen is releasing a toxin that is creating a histamine reaction. Unfortunately, this may inaccurately appear as a celery allergy on the IgG test. In reality, the powerful celery juice in your system is destroying H. pylori, Streptococcus, mold, and more. -Anthony William
Grab this recipe now!
To learn more about food allergies, check out my post, Food Allergies – Truth & Foods to Focus on / Eliminate. For more information about food refusal, sensory aversions, and more, check out my post, Introducing New Foods to Children.
Quinoa Crunch Breakfast Bars
Yield 8 bars (3x2 inches)
- ¾ cup Quinoa
- ¼ cup Millet
- ¼ cup Amaranth
- ½ cup Tapioca Starch (also called Tapioca Flour)
- ½ cup Maple Syrup
- ½ cup unsweetened Applesauce
- 2 tablespoons melted Coconut Oil
- 1 teaspoon ground Cinnamon
- 1 teaspoon Vanilla Extract
- ½ cup Boiling Water
- Preheat the oven to 350F and lightly grease a mini loaf pan and line the bottom with a tiny piece of unbleached parchment paper for easy removal of the bars.
- In a large bowl combine the quinoa, millet, amaranth. Mix well.
- Add ½ cup of boiling water, cover, and let it soak for 20 to 30 minutes.
- Add the rest of the ingredients - tapioca starch, maple syrup, applesauce, coconut oil, cinnamon, and vanilla extract to the soaked quinoa mix and mix well to form a thick batter. Let the batter rest for 10 to 15 minutes.
- Add ¼ cup of batter to each mini loaf cavity. Tap the pan slightly to distribute the batter evenly.
- Bake at 350F for 40 to 45 minutes or till the top is golden.
- Let it rest for about 10 minutes in the pan before unmolding.
- Serve warm with your favorite nut or seed butter and fresh berries.
- Store the leftover wrapped in parchment in the freezer.
- To reheat: Bake at 400F for 5 minutes (toaster oven) or 10 minutes (regular oven). You can toast at max setting on a regular toaster too. But be careful the bars are very fragile when warm.
- Soaking the grains in hot water makes them tender but they still retain their crunchiness.
- The consistency of the batter should be like that of a conventional pancake batter. If it's too watery, add a tablespoon or two of tapioca starch. If it too thick, add one or two tablespoons of water.
- Make sure to line the mini loaf pan with parchment and grease the sides with coconut oil. The batter tends to stick.
- This recipe can be made in a regular muffin pan too. Use 3 tablespoons of the batter instead of ¼ cup. It would yield 12 round ‘bites’. Don’t forget to line the muffin pan with unbleached parchment paper.
- Here is the pan I used
Dr. Kimberly Spair brings an enormous amount of compassion and light to her work as a healer. Her personal experience of overcoming chronic health issues while managing the demands of her busy life as a mother, wife and health practitioner gives her a special and invaluable insight into the challenges and struggles so many of her clients face. I deeply respect and honor Kimberly and her genuine commitment to helping her clients heal. She is a true ambassador of the healing information I share.
– Anthony William, Medical Medium
Nothing is more powerful than a mother in touch with her intuition and power. Dr. Kimberly Spair’s course will help awaken that within you.
– Dr. Christiane Northrup, M.D. OB/GYN, Women’s Health Expert, Visionary Health Pioneer, Wellness Speaker, and New York Times Best-Selling Author