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.

Saturday, October 6, 2012

Egg Free, Dairy Free, Nut Free Mini Baked Oatmeal

These mini baked oatmeals are a nice change for the traditional baked oatmeal bars. We liked them even better the next day. The baked oatmeals on the right are chocolate chip and the ones to the left are made with frozen blueberries.

Mini Baked Oatmeal

1 cup quick oats
1/2 cup unsweetened or flavored applesauce
1/2 cup soy milk
1/2 cup safe chocolate chips, fresh, frozen or dried fruit, flaked coconut, etc.
2 tbsp corn syrup, maple syrup or honey
1 tsp vanilla extract

Thoroughly combine all of the ingredients. Fill lined mini muffin cups almost to the top with the mixture. Bake at 375 for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
* You can also use regular muffin cups, just adjust the baking time.

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