My husband and I welcomed our first baby in 2006, and we quickly learned that something was bothering our daughter Raya. From her first couple weeks of life she formed itchy, red eczema on her face and body, and numerous doctor visits only yielded more advice to slather on hydrocortizone. It wasn't until Raya had a reaction several months later that we realized food allergies were the cause of her skin problems.

Wheat, milk, egg, peanut, and tree nuts were the culprits, and we began our food allergy journey of reading labels and creating our own recipes. Our daughter Siri joined us a few years later, and she also has numerous food allergies. I was also diagnosed with celiac disease as well.

My girls can both eat coconut and almond, and you will see almond flour in many of my recipes. It adds a wonderful depth of flavor to gluten-free muffins, cakes, and cookies. Coconut is one of our favorite ingredients (hence our coconut cravings), and serves as an excellent substitute for cow's milk and butter in both sweet and savory recipes.

It has taken years to find the best ingredients that make the most delicious desserts and meals without gluten, dairy or peanuts, and I'm delighted to share them with others who may need them.