Welcome!

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 12 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.
















Friday, April 25, 2014

Egg Free, Dairy Free, Nut Free Apple Baked Oatmeal

We love Baked Oatmeal. This Apple Baked Oatmeal is so delicious that I made it twice just in the first week. I like to make a batch of one of our favorites then store it in the fridge for up to a week. It makes breakfasts fast and delicious. Our other favorites are our Baked OatmealStrawberry Baked Oatmeal, Sunbutter Chocolate Chip Baked Oatmeal,  Baked Oatmeal with Blueberries, Original Baked Oatmeal,  Our favorite way to serve any of the Baked Oatmeal recipes is to reheat a slice with some milk poured over top. The girls also like to sprinkle theirs with cinnamon sugar.



 
 
Apple Baked Oatmeal

4 cups quick cooking oats
1/2 cup brown sugar
2 tbsp cornstarch
1 tbsp cinnamon
1 tbsp baking powder
3 cups soy milk
1 1/4 cups unsweetened applesauce
2 tbsp melted butter
2 tbsp water
1 tbsp vanilla extract
4 apples - peeled, cored, and diced small

Combine the oats, brown sugar, cornstarch, cinnamon, and baking powder. In a separate bowl, combine the soy milk, applesauce, melted butter, water, and vanilla. Add the soy milk mixture to the oat mixture then stir until thoroughly combined. Stir in the apples. Transfer the mixture evenly into a sprayed 9x13 baking dish. Bake at 350 for 30-35 minutes or until lightly browned and set. Cool for 30 minutes before serving. Serve warm or cold. Store tightly covered in the fridge for up to 1 week.

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