I have some amazing things planned for 2016, especially for the MyAllergyAdvocate website and the resources I plan to give the food sensitive, food allergic, and autoimmune disease community, as well as anyone who wants to learn to eat healthy, go farther, and feel better.
So I’ll be taking a break from the blog here for about a week in order to plan, write content, and create some great things. I hope you’ll see that like the salted caramels I made in my kitchen today (pictured above), made vegan, corn free and soy free, and completely safe for people with Celiac Disease, this is a bookmark for next year.
Happy Eating and Happy Holiday (or whatever you celebrate)!
Your Allergy Advocate,
Imei (aka The Sensible Celiac)
P.S. These caramels are tasty, and even more so when you add essential oils. I’ll post the recipe as soon as I have codified all the differences in making candy without butter or cream, because it does change the consistency dramatically.