My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Tuesday, March 23, 2010

Egg Free, Dairy Free, Nut Free Barley Flour Sugar Cookies

These cookies were a staple in our house before Jazzy outgrew her wheat and soy allergies. I wanted to post this recipe (even without a picture) because these cookies are so good.

Barley Flour Sugar Cookies

2 1/2 cups barley flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 cup oil
1/2 cup water
2 tsp vanilla or lemon extract

Combine the flour, sugar and baking powder. Add the oil, water and extract then mix thoroughly. Press the dough into a ball and roll the dough 1/4" thick. Cut into shapes with cookie cutters or cut into strips for stick cookies. Place onto a parchment lined baking sheet then bake at 350 for 15-20 minutes or until the cookies are lightly browned.
*  Sprinkles, safe chocolate chips, cinnamon sugar, etc. can be added to the batter. We always liked to divide the dough so we could make a variety of different flavors in one batch.

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