Egg Free, Dairy Free, Nut Free Pineapple Snack Cake

I love pineapples and this snack cake is just perfect. I love simple recipes and I always have this cake in the pan and ready before my stove can preheat. This cake makes a great breakfast or anytime snack. I also like it warmed up and topped with some soy milk. I wrap individual portions of the cake in foil so the girls can just grab one when they want one. It also makes it a portable treat or breakfast.

Pineapple Snack Cake

2 cups flour
1/2 cup sugar
2 tsp baking soda
1/2 tsp salt
1 can (20 oz) crushed pineapple
2 tsp vanilla extract

Combine the flour, sugar, baking soda and salt. Add the undrained pineapple and vanilla and stir until well incorporated. Pour into a sprayed 9x13 baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free Oat Pancakes

This is how I made Jazlyn's pancakes before she outgrew her wheat allergy. I never got into trying the different flours (just barley) so we used oats in place of everything. Sorry I don't have a picture. I just posted this recipe to my online food allergy group and wanted to share it here too.

Oat Pancakes

1 cup quick cooking oats
3 tbsp oil
1 1/4 cup boiling water
1 tbsp sugar

Mix all ingredients until thoroughly combined. Let rest for 3-5 minutes. Drop onto hot sprayed griddle over medium heat. Flip when edges turn golden brown. Continue cooking for 2-3 minutes.
*  Jazzy liked to dip her pancakes in chocolate syrup or applesauce.
*  We also liked adding raisins, coconut and/or cocoa to the batter.
*  Jazzy also liked these in place of bread for sandwiches and other uses.

Ham and Candied Carrots

This meal has been in my family for generations. We make this meal quite often because it is easy to prepare and turns out very tender with lots of flavor.

Ham and Candied Carrots

1 box dark brown sugar
1 1/2 liters of ginger ale
1 ham
1-3 cans tiny carrots

Combine the brown sugar and ginger ale. Pour some of the mixture into a roasting pan. Place the ham on top then pour the remaining mixture over top. Add the carrots around the ham. Cover and bake at 350 for 3 hours, spooning some of the liquid over the ham occasionally to prevent it from drying out.

Banana Oatmeal Snack

When Jazzy was a toddler and top 8 free, I came up with this snack and she loved it.

Banana Oatmeal Snack

2-3 cups rolled oats
4 medium bananas, mashed
4 tbsp honey

Cover a parchment lined baking sheet with thin layer of the oats. Blend the mashed bananas and honey thoroughly. Drizzle the banana mixture evenly over the oats. Bake at 250 until leathery, approximately 1 hour 10 minutes). Cool and then tear into serving size pieces. Store in a tightly covered container.

Oat Flour Tortillas

Before Jazzy outgrew her wheat allergy, these tortillas were a staple in our house. Since I couldn't find a bread that was safe and tasted good, Jazzy used them in place of bread. I would make a batch then freeze them between sheets of wax paper. Whenever she wanted a piece of bread, I would just pop one in the microwave until heated through. Just be aware that once the tortillas are reheated they harden fairly quickly so make them right before you are ready to eat them. We still make them whenever we are craving healthy yummy tortillas.

Oat Flour Tortillas

2 cups oat flour (oats can be blended to create the flour)
1/2 tsp salt
1/2 – 3/4 cup cold water

Combine the oat flour and salt. Slowly add the water, mixing with a fork to moisten the dough evenly. The dough should be able to be gathered into a ball. If the dough is too dry, just add a little extra water. Place the dough on a flat surface and knead well. Separate the dough into 8 sections. Flour the palms of your hands then shape each of the sections into 3" rounds. Cover with plastic wrap and allow to rest for 10 minutes. Roll each of the rounds into a flat 7-8” circle. Place the tortilla in a hot frying pan over medium-high heat. Cook for 1-2 minutes, turn then cook the other side for 1-2 minutes. Remove the tortilla to a plate and cover with a dish towel to keep warm. These tortillas can be kept in the fridge for a week or they can be frozen between sheets of wax paper then reheated in the microwave or in a skillet.

Salt Dough

This is a fun craft, you can use this dough for sculptures, mosaics or anything you can think of. You can knead food coloring directly into the dough before using. The dough can also be painted when fully dried. Jazlyn made this mosaic and sculpture of the turtle.

Salt Dough

1 cup salt
1 cup flour
1/2 cup water

Combine the salt and flour. Add the water and mix well. Knead the dough several times until the dough is smooth and moldable. Allow your project to air dry.

Egg Free, Dairy Free, Nut Free Barley Flour Sugar Cookies

These cookies were a staple in our house before Jazzy outgrew her wheat and soy allergies. I wanted to post this recipe (even without a picture) because these cookies are so good.

Barley Flour Sugar Cookies

2 1/2 cups barley flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 cup oil
1/2 cup water
2 tsp vanilla or lemon extract

Combine the flour, sugar and baking powder. Add the oil, water and extract then mix thoroughly. Press the dough into a ball and roll the dough 1/4" thick. Cut into shapes with cookie cutters or cut into strips for stick cookies. Place onto a parchment lined baking sheet then bake at 350 for 15-20 minutes or until the cookies are lightly browned.
*  Sprinkles, safe chocolate chips, cinnamon sugar, etc. can be added to the batter. We always liked to divide the dough so we could make a variety of different flavors in one batch.

Egg Free, Dairy Free, Nut Free Applesauce Oatmeal Breakfast Cookies

These cookies are so simple, healthy and wonderful. I call them breakfast cookies because I make them big, freeze them then reheat them for a fast or on-the-go breakfast. We like to use a combination of raisins, craisins and flaked coconut.

Applesauce Oatmeal Breakfast Cookies

2 cup oats

2 cups flour

1 1/2 cups unsweetened or cinnamon applesauce

1/2 cup brown sugar
1/2 cup sugar
2 tsp baking powder
1 tsp salt
3/4 - 1 1/2 cups total of raisins, craisins, flaked coconut, dried blueberries, safe chocolate chips, etc.

Thoroughly combine all of the ingredients except for the raisins. Stir in the raisins. Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 for 10-15 minutes or until the bottoms are lightly browned and the cookies are set.
* I like to make these cookies big, freeze them then use them as a fast or on-the-go breakfast.

* These cookies do not spread or change shape. If you want a prettier cookie, roll the dough before placing on the baking sheet.