Dairy Products

 Cow’s milk
 Yogurt
 Ice cream
 Cheese
 Desserts
 Goat’s milk
 Butter and more
Soy and Soy Products

 Chocolate
 Breakfast cereals
 Meat products
 Soy sauce
 Tamari
 Shoyu
 Natto
 Misso
 Tofu
 Soy flour
 Bakery items and more
Preservatives: ascorbic acid, calcium sorbate, and sodium nitrite.

Color additives: fruit and vegetable juices, yellow 5, and beta-carotene.

Flavors and spices: strawberry, vanilla, chocolate and more

Flavor enhancers: MSG and yeast.

Emulsifiers: soy lecithin, mono, and diglycerides.

Probiotic-rich foods include:

 Kefir
 Kombucha
 Miso soup
 Naturally fermented pickles
 Sourdough bread
 Tempeh
 Unpasteurized sauerkraut
healthy fats from:

 Albacore tuna
  Herring
 Mackerel
 Salmon
 Sardines
reduce the body’s acidity:

 Apples
 Blueberries
 Broccoli
 Cherries
 Kale
 Spinach
 Cinnamon
 Cloves
 Vanilla

LIST OF ECZEMA DIET FOODS

But here are the top eczema-safe foods that we consume regularly:

 Banana
 Papaya
 Bone Broth
 Sweet Potato
 Buckwheat
 Oats
 Flaxseed
 Beetroot
 Spring onions

INGREDIENTS
 2 small apples - peeled
 1/2 cup quick cooking oats
 1 tablespoon ground flaxseed meal (milled flaxseed)
 3/4 cup oat milk (or any other milk alternative)
 1/4 cup flour (use gluten-free flour for GF)
 1 tablespoon neutral cooking oil (we use rice bran oil)
 1 teaspoon baking powder
 1/2 teaspoon cinnamon
 1-3 teaspoons maple syrup (optional)

INSTRUCTIONS
1. In a medium bowl, using a fork, stir together the oats, ground flaxseed meal
and oat milk. Set the bowl aside and allow it to sit so the oats soften a little. 
2. In the meantime, peel and grate the two apples. Add all the ingredients
into the bowl and use a fork to mix everything together. The batter will
be thick and chunky from the oats and apples. 
3. Heat a skillet on medium heat, and coat the skillet with a bit of oil. Using
a small cookie scoop, scoop about 1/2 tablespoon of batter for each
pancake. Drop the batter on the skillet, and using the back of the spoon
gently spread the batter into a circle about the thickness of 3 coins. Cook
for about 2 minutes, until the tops of the pancakes are starting to dry and
the bottom of the pancakes are golden brown. Gently flip and lightly
press down on the pancakes using the back of the spatula. Cook until the
pancakes are lightly browned on the other side, about an additional 2
minutes. 
4. Remove and cool on a plate. Allow to cool before serving to little ones.
You may want to cut these pancakes into strips or pieces for younger
babies. 

NOTES
My son is sensitive to corn, dairy, and eggs, so these are corn, dairy, and egg free pancakes.
The recipe mostly uses oats, but I do use a bit of wheat flour too. You can swap out the
wheat flour for gluten free flour to keep these gluten free. That’s why we call these “free
from” and allergy pancakes.
We have made these pancakes with whole wheat flour, spelt flour, buckwheat flour, and a
mix of flours including quinoa flour. Feel free to experiment. 
NGREDIENTS
 2 medium ripe bananas
 1 tablespoon coconut oil (you can use any neutral oil) - melted
 3/4 cup spelt flour (I use wholegrain spelt)
 1/2 cup quick cook oats
 1 teaspoon vanilla extract
 1/2 teaspoon ground cinnamon
 1/2 teaspoon baking powder
 1 cup oat milk (any non-dairy milk alternative would work)
 coconut oil or oil - for cooking pancakes

US Customary - Metric

INSTRUCTIONS
1. In a medium bowl, mash the bananas well. Whisk in the coconut oil. Add all
the dry ingredients and roughly mix together. Whisk in the oat milk until
the batter is well mixed. 
2. Lightly coat a large non-stick skillet or griddle with a bit of coconut oil
or oil, then heat over medium to medium-high heat. When the pan is
hot, working in batches, spoon about 3 tablespoons of pancake batter
onto the pan for each pancake. I usually use an ice cream scoop with a
release trigger so all the pancakes are evenly sized. If needed, gently and
lightly use the back of the spoon to guide the pancake batter so it spreads
out into a 4-inch diameter round. Make sure to leave room between
pancakes so you can easily flip the pancakes.
3. Cook on one side, until there are some bubbles on the top, and the bottom
is golden brown, about 2 minutes. Flip the pancakes, and cook until
golden brown on the bottom, about 2 more minutes.
4. Transfer to plates, top with desired toppings, and serve. 

Ingredients
 1 Sweet Potato
 Olive Oil
 1/2 Teaspoon Granulated Garlic
 1/2 Teaspoon Salt
 1/4 Teaspoon Dried Parsley
 1 Teaspoon Fresh Chopped Parsley
Instructions
1. Preheat oven to 425 degrees
2. Wash, cut and peel your sweet potato and spiralize using the oxo hand-held spiralizer.
3. Toss sweet potatoes with olive oil, garlic, salt and dried parsley.
4. Arrange onto a cookie sheet and bake for 10-15 minutes, just until crispy.
5. Sprinkle with fresh parsley and enjoy!