My kids have a few food allergies. I feel bad for them sometimes because they have to be denied certain foods that other kids get to have so regularly, but overall, they are very healthy.
One of the allergies that we have at our house is an egg white sensitivity. We call it a sensitivity, as it is not severe, and according to the doctor, it will probably be outgrown over time. Egg whites are everywhere it seems, including bread. This is why sometimes I make my own bread for the kids. There are a few brands out there without egg whites, but if you suffer from an allergy, it is nice to have a recipe that you know EXACTLY what all the ingredients are.
My cousin, Sarah, sent me a recipe last summer from allrecipes.com It is a
Honey Wheat Bread that is outstanding. It is pretty simple to make for the first time bread baker, and you can make a few alterations to the recipe. For example, Sarah’s suggestions were to change up the white to wheat flour ratio, or possibly add some flax seeds or sunflower seeds.
Pear and Cheddar Grilled Cheese
1/4 of a large pear cored and sliced thin
2 sandwich sized slices of sharp cheddar cheese
2 slices honey wheat bread
1 tbsp unsalted butter softened
*Disclaimer: If you know how to make grilled cheese, skip the directions. I actually felt weird typing them out, but I figured someone (cough cough Brian cough) could use them.
Spray a small skillet with non-stick spray and preheat over low heat. Then using a butter knife, divide the butter evenly and spread on one side of a piece of bread. Place the slice of bread butter side down in the skillet. Quickly add one slice of cheese on the bread, then the pears.
Finally, add the second slice of cheese. Butter the second slice of cheese with the remaining butter, and place butter side up on top of the sandwich. When the bread is starting to brown and cheese just starting to melt, this takes about 2 minutes. Using a spatula, flip the sandwich over, and cook until the cheese is completely melted. Serve while still warm.
