So it’s been already 3 weeks since I’ve started my pastry making course. I haven’t encountered the nuts yet! My teachers are well aware of my allergies. Some of you may think I am nuts..hehehe. Allergic to peanuts and nuts, but yet I am taking a pastry course that some recipes may include the nuts right?  Of course, I will be extra careful and make sure my teachers are aware of my situation.  Its easier when your older and can take care of yourself. My teachers are a bit more worried than I am. They’re worried I may come in contact with something I shouldn’t. Its easy for me to becareful, however, it is possible some students use some ingredients and contaminate them with some of the ingredients I can’t use. Its a risk I am taking I am totally aware; I am so passionate about this and I am convinced that we allergy sufferers can also make some really tasty pastrys without the ENEMY: peanuts and nuts, and in my case, sesame seeds as well.

We haven’t started baking much yet. We started experimenting with sugar today. I still smell like the vanilla and sugar from today’s class.

We received our first set of cream recipes. As I am aware of my allergies, I went through them really quickly to see what I cannot make of course. Almond cream was one that flashed right in my face. So I asked my teacher, what can I do while the rest are making the almond cream recipe? I am still on a mission to replace the almonds!( mentioned in one of my previous posts)

She has an old recipe that I will make instead which will be interesting as well. I will share it with you when the time comes.

I recently found out that I am NOT allergic to hazelnut. What a relief. I can now enjoy Nutella after 25 years

Is it possible to be allergic to all other nuts and not hazelnut? I wonder, I will get back to you on this one. There seems to be a call for some research on this topic.