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.

Thursday, February 7, 2013

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Oat Cookies and Bars

My girls love No Bake Chocolate Oat Clusters. However my dad is not a chocolate fan so I decided to try and make them with Sunbutter instead of chocolate. They were very good and stayed soft. Jazlyn liked dipping her cookies in chocolate syrup or topping them with safe chocolate chips.

No Bake Sunbutter Oat Cookies and Bars

3-4 cups quick oats
1/3 cup Sunbutter
1 tbsp vanilla extract
3/4 cup brown sugar
1/2 cup soy milk
1/4 cup dairy free margarine

In a large bowl, combine the oats, Sunbutter and vanilla. Place the brown sugar, soy milk and margarine in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Boil, without stirring, for 1 minute. Pour the brown sugar mixture over the oat mixture then stir until thoroughly combined. Roll the mixture into balls, flatten them slightly then place them on wax paper until set.
* To make cookie bars, transfer the mixture into an 8x11 pan that has been lined with parchment paper. Press down firmly and evenly. Allow the mixture to cool before cutting into squares.
* If desired, you can stir some safe chocolate chips into the mixture.

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