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.

Tuesday, February 13, 2018

Egg Free, Dairy Free, Nut Free Apple Banana Baked Oatmeal

We loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.

Apple Banana Baked Oatmeal

2 cups old fashioned oats
2 cups boiling water
2 small apples, diced with or without skin
1 banana, diced
1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional
3/4 cup soy milk
1/4 cup maple syrup or honey
1 tbsp cinnamon
1/2 tsp vanilla extract

Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set.
*  Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.

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