Egg Free, Dairy Free, Nut Free Chewy Granola Bars

We haven't made granola bars for a little while so we sat down with our recipes trying to decide which one to make. The girls asked if we could try and make a new recipe. They decided they didn't want to use Sunbutter as a flavor base, they wanted a pure granola flavor. They also wanted them chewy and full of fruits and chocolate. We added some oat flour (ground up oats) to help with the texture and corn syrup to make them chewy. We all agreed on lots of dried cherries along with some coconut and chocolate chips (everyone has their different favorite dried fruits). I would have loved to add some of the sunflower seeds from Sunbutter, but we didn't have any in the house. The result was a thick, chewy, perfect granola bars. The only problem with the granola bars was that they didn't want to cut into pretty bars so we tore them into serving size pieces. They held together great, but they just didn't want to cut. These granola bars were so good and perfectly flavored.

Chewy Granola Bars


2 cups add-ins (dried fruit, safe chocolate chips, Rice Krispies, sunflower seeds, etc.)
1 2/3 cups quick cooking oats
3/4 cup sugar
1/3 cup oat flour (blend oats until it becomes a fine powder then measure out 1/3 cup)
1/2 tsp salt
1/3 cup dairy free margarine, melted
1/3 cup corn syrup
1 tbsp water
2 tsp vanilla extract

Combine the add-ins, oats, sugar, oat flour and salt. In a separate bowl, combine the melted margarine, corn syrup, water and vanilla. Add the margarine mixture to the oat mixture then mix until thoroughly combined. Transfer the mixture to a parchment paper lined 8x8 baking dish. Press the mixture down firmly and evenly into the dish. Bake at 350 for 30-40 minutes or until lightly golden on top and browned around the edges. Cool completely before tearing into serving size pieces. The granola bars are chewy and hold together well, but they don’t cut easily.
* Our favorite combination is 1 cup of dried cherries, 1/2 cup of flaked coconut and 1/2 cup of chocolate chips).


This recipe is linked to Allergy Friendly Friday, Allergy Friendly Lunchbox Love and Sweet Temptations.

A reminder to read labels every time

I read every label every time because I know they change. I'm not sure how it got by me, but the tub butter I always use now has milk. I'm glad I noticed it, but it's scary that it made it into the house.

Weis Quality 48% Vegetable Oil Spread (brown tub)
is now called
Weis Quality 51% Vegetable Oil Spread (same exact tub) and now contains whey.
It has a contains milk and soy statement, but I somehow missed it.

It's so scary that 1 little mistake can be a life or death mistake. I'm trying not to beat myself up about missing it, but I just keep thinking about what could have happened if I wouldn't have noticed the change. I'm also thanking God for keeping Jazlyn safe. It just goes to prove no matter how long you've been dealing with food allergies, you can never be too safe.

Egg Free, Dairy Free Ground Beef and Rice Skillet

I love when my girls come up with new ideas for supper. Tayana came up with this easy to prepare casserole.

Ground Beef and Rice Skillet

1 lb cooked ground beef
1 1/2 cups instant rice, uncooked
2 cans (15 oz each) tomato sauce or spaghetti sauce
1/2 can water
1 can peas, corn or green beans

Thoroughly combine all of the ingredients in a soup pot. Bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer, then cook, uncovered, for 15 minutes or until the rice is tender, stirring occasionally.
*  The leftovers freeze and reheat wonderfully.


Shared with Allergy Friendly Friday.

Egg Free, Dairy Free, Nut Free Hot Fudge Cake

This Hot Fudge Cake is perfect paired with homemade vanilla soy ice cream. As it bakes, the mixture forms a chocolate cake on top and a hot fudge sauce in the bottom. We put the cake in the bottom of our dish, cover the cake with vanilla soy ice cream then pour the hot fudge over the top. The longer you let the cake cool, the thicker the bottom sauce becomes. I let the cake cool for about 20 minutes so the sauce was more like the texture of a pudding. Store any leftovers covered in the fridge. We like to rewarm the cake and sauce in the microwave then pour some soy milk over the top.

Hot Fudge Cake

1 cup flour
2/3 cup cocoa powder
1/2 - 2/3 cup sugar
2 tsp baking powder
1/2 cup soy milk
3 tbsp orange juice, oil, melted shortening or melted dairy free margarine
1 1/4 cups boiling water
1/2 - 2/3 cup brown sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1/2 cup safe chocolate chips, optional

Combine the flour, 2/3 cup cocoa powder, sugar and baking powder. Add the soy milk and orange juice then stir until thoroughly combined. Transfer the batter to a sprayed 8x11 baking dish. In a separate bowl, stir the water, brown sugar, 1/4 cup cocoa and vanilla until the sugar and cocoa are dissolved. Pour the hot mixture over the batter. DO NOT STIR. Sprinkle the chocolate chips over the top. Bake at 350 for 30 minutes or until a toothpick inserted into the center of the cake portion comes out clean. Serve warm or cool.
*  The sauce will thicken as it cools so you can decide if you want it thin or thicker depending how long you wait to serve the cake.
*  The amount of sugar and brown sugar you use will depend on how sweet you want the final result.
*  Because of the nature of the finished dessert, I highly recommend serving it over soy ice cream or pouring soy milk over top of the warm cake.
*  Store any leftovers covered in the fridge.

This recipe was shared with Allergy Friendly Friday and Home Grown Mama.

Egg Free, Dairy Free Stovetop Chicken and Noodles

A simple, homestyle chicken noodle dinner. This meal freezes really well.

Stovetop Chicken and Noodles

1/4 cup flour
4 cups chicken broth
1 1/2 cups water
1 box noodles, any shape desired, uncooked
2 cups cooked, diced chicken
1 can peas
1 can creamed corn

Place the flour in a large saucepan. Add the broth and water. Cook and stir over medium heat until the flour is dissolved in the liquid. Allow the mixture to come to a slight boil. Add the noodles then stir to cover them completely with the liquid mixture. Continue to cook and stir until the noodles are tender. Add the chicken, peas and corn then cook and stir until heated through.

Egg Free, Dairy Free Crock Pot Saucy Sausages

I love crock pot recipes and my family loves sausage, so this recipe is perfect. The sausage is so tender and flavorful over hot cooked noodles. At Jazlyn's suggestion, I added 4 oz of chopped pepperoni to the recipe. After being slow cooked, the pepperoni flavor and spice infused itself perfectly into the sauce.

Crock Pot Saucy Sausage

2-3 lbs smoked sausage or polska kielbasa, cut into bite size pieces
2 cans (26 1/2 oz each) spaghetti sauce

Combine all of the ingredients in the crock pot. Cover then cook on low for 5-7 hours.
*  Wonderful served in rolls or over hot cooked noodles or rice.
*  If you would like to add some extra flavor and spice, you can add 4 oz of chopped pepperoni.