Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy and 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 9 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.







Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

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.

Friday, April 18, 2014

Egg Free, Dairy Free Microwave Mint Chocolate Brownies

Jazlyn made this lightly mint flavored yummy chocolate brownies. These brownies are not the gooey chewy kind. They are very moist, a little cakey, and very yummy. If you don't like mint in your brownies, you can omit it for traditional chocolate brownies.




Microwave Mint Chocolate Brownies

2/3 cup sugar
3/4 cup unsweetened applesauce
1/4 cup oil
1 tsp vanilla extract
1/2 tsp mint extract
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt

Combine the sugar, applesauce, oil, vanilla, and mint. In a separate bowl, combine the flour, cocoa, and salt. Add the flour mixture to the sugar mixture then stir until thoroughly combined. Spread the mixture evenly into a sprayed 8x8 microwave dish. Microwave for 4-5 minutes or until set and the edges appear dry. Make sure that you don't overcook the brownies because they will dry out. Cool completely before cutting into squares.
*  You can omit the mint extract if you want plain chocolate brownies.




Friday, April 11, 2014

Egg Free, Dairy Free, Nut Free Apple Crisp

This Apple Crisp is the best that I've ever had. The apples are tender and perfectly flavored. The topping has a perfect texture - crispy and a bit chewy.





Apple Crisp

10 apples, peeled, cored, and sliced fairly thin
1 cup brown sugar, divided use
2 tsp cinnamon
4 tsp vanilla extract, divided use
2 cups quick cooking oats
2/3 cup flour
6 tbsp. dairy free margarine, cut into pieces

Combine the apples, 1/4 cup brown sugar, cinnamon, and 2 tsp vanilla extract. Pour the mixture evenly into a sprayed 9x13 baking dish. In a separate bowl, combine the oats, remaining 3/4 cup brown sugar, and flour. Add the margarine and remaining 2 tsp vanilla extract. Mix with your hands until crumbly. Sprinkle evenly over top of the apples. Bake at 350 for 50-55 minutes or until the topping is crisp and the apples are tender. Allow the Apple Crisp to cool for 30 minutes before serving. Serve warm or chilled. Store leftovers covered in the fridge.


Wednesday, April 2, 2014

Egg Free, Dairy Free, Nut Free Orange Oatmeal Bread

I had a request for a yummy gluten free bread that was easy to make. This one fits that description perfectly. Before Jazlyn outgrew her wheat allergy, this was a bread that I made quite often. I'm sorry I don't have a picture to go with it, but I haven't made this recipe recently. I don't have any orange juice in the house, but I'd like to make a loaf next time we do.

Orange Oatmeal Bread

2 1/4 cups oat flour (or ground oats)
3/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 cup orange juice
2 tbsp oil

Combine the flour, sugar, baking powder, salt and baking soda. Add the orange juice and oil then mix until just combined. Transfer the batter evenly into a sprayed loaf pan. Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean.

Saturday, March 15, 2014

Egg Free, Dairy Free, Nut Free No Bake Chewy Granola Bars

These granola bars are absolute perfection. They are chewy and yummy. They remind me of the ones I bought in the grocery store before Jazlyn's allergies. Even my picky husband loves these granola bars. I also love that these granola bars are ready in just a few minutes. I made a triple batch to take on our trip to Disney World. Once we arrived at our hotel, I put them in the fridge and they stayed good until they ran out (about 1 1/2 weeks). I'm sorry I didn't get a better picture. The ones I took were blurry. I'm sure I will be making them again soon, so I will add better pictures then.


No Bake Chewy Granola Bars

1/2 cup dairy free margarine
1/3 cup brown sugar
3 tbsp corn syrup, honey or molasses
3 cups quick oats
1 tsp baking powder
1/2 cup mix-ins desired such as raisins, craisins, safe chocolate chips, flaked coconut, etc.

Place the margarine and brown sugar in a microwave safe bowl. Microwave for 30 seconds or until the margarine is melted. Stir until the brown sugar is dissolved. Stir in the corn syrup. Add the oats and baking powder then stir until thoroughly combined. Fold in the mix-ins you desire. Press the mixture firmly and evenly into a sprayed microwave safe 8x11 baking dish (or use two 8x8 baking dishes if you want your granola bars thinner). Microwave for 5 minutes or until puffed and almost set. Allow to cool before cutting into bars or squares. Store at room temperature or in the fridge tightly covered.

Sunday, March 2, 2014

Egg Free, Dairy Free Vanilla Quinoa Pudding

I've never used quinoa before. I saw it advertised on TV so I decided to try it. I used it like I would tapioca or rice. The girls enjoyed this hearty grain, especially with extra cinnamon sugar on top. The flavor of the quinoa was stronger than I expected so it may take me a little while to get used to it. Since the quinoa is a healthy grain and the rest of the ingredients are pretty healthy, the girls enjoyed this pudding for breakfast with some fruit.



Vanilla Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa, rinsed
1 1/2 cups soy milk
1 tbsp. brown sugar
1 tsp vanilla extract
1 tsp cinnamon

Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat, cover, and simmer for 15 minutes. Add the soy milk then cook over medium heat for 10 minutes or until thickened, stirring occasionally. Remove the saucepan from the heat then stir in the brown sugar, vanilla, and cinnamon. Allow the pudding to set for 10 minutes before serving.



Sunday, February 23, 2014

Egg Free, Dairy Free Microwave Chocolate Covered Oatmeal Bars

All 3 of my girls love to cook and bake. Tayana made these simple Microwave Chocolate Covered Oatmeal Bars. They have a nice mild flavor. The girls loved the melted chocolate on top.


Microwave Chocolate Covered Oatmeal Bars

2 cups quick oats
1/2 cup brown sugar
1/2 cup dairy free margarine, melted
1/4 cup corn syrup
1/2 cup safe chocolate chips

Combine the oats and brown sugar. Stir in the margarine and corn syrup. Press the mixture firmly and evenly into a sprayed 8x8 microwave safe baking dish. Microwave for 4 minutes. Sprinkle the chocolate chips evenly over the top. Microwave an additional 30 seconds or until the chocolate is melting. Spread the chocolate evenly over the bars. Refrigerate until set then cut into bars or squares. Store covered in the fridge.





Friday, December 27, 2013

Egg Free, Dairy Free Crispy Oatmeal Coconut Cookies

These Crispy Oatmeal Coconut Cookies are nicely crisp on the outside with a slightly chewy inside. The coconut flavor shows through nicely in these simple cookies.





Crispy Oatmeal Coconut Cookies

1 cup quick cooking oats
1 cup flour
1 cup sugar
3/4 cup flaked coconut
1/8 tsp salt
1/2 cup dairy free margarine
1 tbsp corn syrup
1 tsp baking soda
2 tbsp boiling water
1 1/2 tbsp vanilla extract

Combine the oats, flour, sugar, coconut, and salt. Place the margarine and corn syrup in a microwave safe bowl then microwave until melted. In a separate bowl, stir the baking soda into the boiling water. Add the baking soda mixture and the vanilla to the margarine mixture then stir until combined. Add the combined mixture to the oat mixture then stir until thoroughly combined. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 300 for 12-14 minutes or until the cookies are completely golden with lightly browned edges. Cool slightly before removing from the baking sheet to cool completely. Store tightly covered.




Friday, December 6, 2013

Egg Free, Dairy Free Quick and Simple Creamy Rice Pudding

I was in the mood for rice pudding, but I wanted a quicker way to make it. Using instant pudding made it super simple and fast to make. The pudding had a great flavor and a perfect creaminess. The girls loved their pudding with cinnamon sugar sprinkled on top.


 
Simple Creamy Rice Pudding

2 cups instant rice
2 cups water
1 box instant vanilla pudding mix
1 1/2 cups soy milk

Whisk the pudding mix and soy milk until thoroughly combined and smooth. Refrigerate the pudding for 30 minutes or until thickened. Combine the rice and water in a microwave safe bowl. Microwave for 8 minutes or until the water is absorbed and the rice is tender. Allow to cool while the pudding thickens. Stir the pudding into the rice until thoroughly combined. Serve immediately or refrigerate until ready to serve.





Wednesday, November 20, 2013

Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.


 



 

Perfect Banana Muffins and Bread

3/4 cup soy milk
3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.
* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.

Thursday, October 24, 2013

Egg Free, Dairy Free, Nut Free Matzo Toffee Candy

I got a huge box of Matzo crackers from the grocery store for free with a coupon. Now I've been trying to come up with uses for them besides as crackers, in soup, covered with Sunbutter, etc. I made this delicious toffee candy and the girls loved it. I definitely won't be making it too often because it is far from healthy, but the girls thought it was great.





Matzo Toffee Candy
10 Matzo crackers, more or less as needed (Saltine crackers can also be used)
1 cup dairy free margarine
1 cup brown sugar
2 cups safe chocolate chips

Place the Matzo crackers in a single layer on 2 foil lined baking sheets, breaking them to fill the sheets completely. Place the margarine and brown sugar in a saucepan over medium heat. Cook, stirring constantly, for 3 minutes or until the mixture is thick and smooth. Pour the mixture over the crackers and spread it evenly over top. Bake at 350 for 10 minutes. Sprinkle the chocolate chips over top then bake 1 minute to melt. Spread the chocolate evenly over top. Refrigerate for 30 minutes or until set. Break into pieces then store tightly covered in the fridge. The candy can also be frozen.

Saturday, October 12, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Cheerio Bars

My girls couldn't get enough of these yummy bars. They are very quick and easy to make and absolutely delicious. They are a great alternative for rice krispie treats.




Sunbutter Cheerio Bars 

1 cup Sunbutter
¼ cup corn syrup
¼ cup sugar
3 cups Cheerios (I used Multi-Grain)
1 cup safe chocolate chips, optional

Microwave the Sunbutter, corn syrup and sugar, stirring every 20 seconds, until smooth. Stir in the Cheerios until evenly coated. Press firmly and evenly into a sprayed 8x11 baking dish. Melt the chocolate chips then drizzle or spread over the bars. Refrigerate until firm then cut into bars. Store, tightly covered, in the fridge.
If desired, additional chocolate chips can be stirred into the mixture before pressing it into the pan.
Rice Krispies, Cocoa Krispies, or cornflakes can be used in place of the Rice Krispies.

Sunday, September 29, 2013

Egg Free, Dairy Free, Nut Free Low Calorie Microwave 2 Minute Chocolate Cake

I love our 2 Minute Chocolate Cake, but I wanted to make something with less calories. This cake is very moist and slightly sweet. I love the texture the oat flour provides. This is now my new favorite, even if I wasn't trying to watch my calorie intake. According to my calculations, all of this chocolate deliciousness is only 125 calories!!!




Low Calorie Microwave 2 Minute Chocolate Cake

1/4 cup sugar free pancake syrup
3 tbsp water
1 1/2 tsp vanilla extract
1/4 cup oats, blended into a flour
3 tbsp cocoa powder

Combine the syrup, water and vanilla in a well sprayed 4 cup capacity microwave safe bowl. Add the oat flour and cocoa then stir until smooth. Microwave for 90 seconds. Allow to cool for a few minutes before eating.
* Wonderful topped with soy ice cream, safe whipped cream, flaked coconut, chocolate syrup, diced bananas, diced strawberries, blueberries, a little soy milk, etc.

Monday, August 12, 2013

Egg Free, Dairy Free, Nut Free Perfect Chocolate Chip Cookies

I am so excited about these chocolate chip cookies!  They are slightly chewy on the inside with a perfectly crisp outside. The taste and texture of these cookies couldn't be any more perfect. No one can believe that they are "Jazzy safe". If you like chocolate chip cookies, they should go to the top of your must try list.






Perfect Chocolate Chip Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
2 sticks dairy free margarine
1 tbsp corn syrup
1 tbsp vanilla extract
3/4 cup safe chocolate chips

Combine the flour, baking soda and salt. In a separate bowl, use an electric mixer to cream the sugar and margarine. Add the corn syrup and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Roll a tablespoonful into a ball them flatten slightly, 2" apart, on parchment paper lined baking sheets. Bake at 350 for 9-11 minutes or until the edges are golden brown.
*  Makes about 36 cookies.

Monday, August 5, 2013

Egg Free, Dairy Free, Nut Free Red Velvet Cupcakes

Tayana wanted to bake something new for her alone time with me. We decided to try and make Red Velvet Cupcakes. They are now our whole family's favorite cupcake and an absolute must-try. My mom loves Red Velvet and asked immediately for the recipe so she can make them for the next Bible study she has at her house.

These cupcakes are absolutely amazing! They are moist and fluffy and perfectly flavored. If you've never had Red Velvet before, the taste is somewhere between vanilla and chocolate. We made a double batch and got 30 cupcakes. I always make a double batch when we bake because I like to keep extra in the freezer.




Red Velvet Cupcakes 

1 1/4 cups flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup soy milk mixed with 1 tbsp vinegar, allow to set for 5 minutes to thicken
3/4 cup sugar
1/2 cup dairy free margarine, melted
1 tbsp corn syrup or honey
1/2 tbsp red food coloring
1 tsp vanilla extract

Combine the flour, cocoa, baking powder, baking soda and salt. In a separate bowl, combine the soy milk-vinegar mixture, sugar, melted margarine, corn syrup, red food coloring and vanilla. Add the flour mixture to the soy milk mixture then mix until thoroughly combined. Fill lined muffin cups 2/3 full with the batter. Bake at 350 for 10-15 minutes or until a toothpick inserted into the center comes out clean.

Tuesday, July 23, 2013

Egg Free, Dairy Free, Nut Free Fresh Strawberry Bread

I love strawberries. While at the grocery store, I saw them for $1.00 a quart so I grabbed 5 of them. I like to keep different sliced breads and muffins in the freezer for the girls to warm for breakfast or a snack. With all of these ripe perfect strawberries, I decided to try something new and make Strawberry Bread. The bread was perfectly moist and stayed that way even after being rewarmed in the microwave. This bread is now tied for my favorite with the Zucchini Bread.




Fresh Strawberry Bread

2 cups strawberries, measured then finely chopped
2 cups strawberries, measured then pureed
1 1/4 cups unsweetened applesauce
2 tsp vanilla extract
3 1/8 cups flour
1 cup sugar
1 tsp baking soda
1 tsp salt

Combine the chopped strawberries, pureed strawberries, applesauce and vanilla. In a separate bowl, combine the flour, sugar, baking soda and salt. Add the flour mixture to the strawberry mixture then mix until just combined. Divide the batter evenly between 2 sprayed 9x5 loaf pans. Bake at 350 for 40-50 minutes or until the top of the bread is golden and a toothpick inserted in the center comes out with a few moist crumbs attached.

Sunday, June 16, 2013

Egg Free, Dairy Free, Nut Free Jazlyn's Kit Kats

Kit Kats are one of my favorite candy bars. I want Jazlyn to be able to experience everything, but I've been wondering for a while how I could make a Kit Kat that would be safe for her. Then it dawned on me, she has no idea what one tastes like. She has seen them before, but she obviously has never eaten one. I decided to try and make something that would have the chocolate and wafer layers. This candy doesn't taste like a Kit Kat, but it is so good and looks close to the original.




Jazlyn's Kit Kats

2/3 cup safe chocolate chips
1/4 cup Sunbutter
Approximately 20 Club Crackers

Melt the chocolate chips and Sunbutter until smooth. Line a mini loaf pan with plastic wrap, leaving an overhang on all sides. Place a layer of crackers on the bottom (for my pan it took 4 whole crackers and 2 halves). Top with 1/4 of the chocolate mixture. Repeat the layers 3 more times, ending with the chocolate mixture on top. Refrigerate for 1 hour or until firm. Remove from the pan using the plastic wrap. Cut into squares then store in an airtight container in the fridge.
*  You can omit the Sunbutter and use extra chocolate.

Tuesday, June 4, 2013

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Cheerio Balls

Tayana wanted to make a sweet snack by herself. The girls couldn't get enough of these Cheerio and Sunbutter treats.


 

No Bake Sunbutter Cheerio Balls

2 cups Sunbutter
½ cup corn syrup
¼ cup honey
¼ cup King syrup or maple syrup
5-6 cups Cheerios

Thoroughly combine the Sunbutter, corn syrup, honey and King Syrup. Stir in the Cheerios until evenly coated. Press and roll the mixture into bite sized balls. Place on a wax paper lined baking sheet and refrigerate for 2 hours or until set. Store in a tightly sealed container in the fridge.
*  As long as you have 1 total cup of sweetener, you can change the corn syrup, honey and King syrup as desired.
 

Sunday, May 5, 2013

Egg Free, Dairy Free, Nut Free Sunbutter Cup Oat Fudge

We love fudge, oats, Sunbutter and chocolate in our house. This dessert combines all of these into a fantastic crunchy fudge that tastes like a peanut butter cup.




Sunbutter Cup Oat Fudge

1/2 cup Sunbutter
1/3 cup corn syrup
1/4 cup oil
2 1/2 cups oats
1 cup safe chocolate chips

Place the Sunbutter, corn syrup and oil in a saucepan over medium heat. Cook and stir until thoroughly combined, smooth and melted. Remove the saucepan from the heat then stir in the oats and chocolate chips. Stir until evenly coated. The mixture will seem dry and crumbly. Press the mixture firmly and evenly into a wax paper lined 8x8 baking dish. Refrigerate for 2 hours or until firm. Cut into squares then store in the fridge in a tightly covered container.