Category Archives: Snacks

Breakfast Cookies

Breakfast Cookies

Breakfast Cookies

Landon loves cookies (what 3 year old doesn’t). We don’t do a lot of sweets around here so anytime we have sweets it’s super exciting. These “cookies” are doubly exciting because I will let him eat as many as he wants! They have no added sugar and can even be made with no oil to be low calorie, low fat and full of health!

Breakfast Cookies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
A healthy version of a baked oatmeal, in cookie form, which makes it kid friendly!
  • 1½ cup oats
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ cup flax meal
  • 2½ cups of dried fruit or chopped nuts (like craisins, raisins, almonds, dates, you could even do chocolate chips for a little extra sweetness)
  • 1 cup unsweetened applesauce
  • ¼ cup canola oil
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Mix all of the dry ingredients until well combined.
  2. Add the wet ingredients then mix on medium speed until evenly mixed.
  3. Scoop a well rounded tablespoon, roll in a ball and place on a lightly greased cooking sheet. Flatten to ¾ to 1 inch or so thick. They will not flatten at all during baking.
  4. Bake for about 20 minutes or until the edges are golden brown. This made about 1½ dozen “cookies” for me.

I have made them before using mashed banana as a substitute for the oil and they come out fine! Don’t expect them to be sweet like a “normal” cookie, they have a subtle sweetness to them, but nothing like a normal cookie would. Feel free to add a little sugar to sweeten it up.

Allergy Free “Granola” Bar

Allergy Free "Granola" Bar
Recipe type: Snack
  • 2 cups (4 – 4 ½ cakes) plain rice cakes, broken up and toasted in pan on stovetop
  • cup raw sunflower seeds, toasted
  • 1 cup crushed cashew or almonds, toasted (or any nut you like and can tolerate)
  • 1 cup cut up small pieces dried fruit. I use raisins, cranberries, dates, apricots, etc.
  • cup sesame seeds, toasted
  • If you want, and can tolerate, you can add up to ¾ cup of flaxseed meal, oat bran, soya grits, or some other “binder” type food.
  • Butter that you can tolerate – I used Earth Balance Natural Buttery Spread, soy free
  • 1 cup rice syrup or corn syrup, both had satisfactory results.(Rice syrup makes a chewier bar, corn syrup makes a crunchier bar)
  • 4 tablespoons butter that you can tolerate, (I used Earth Balance Natural Buttery Spread, soy free)
  • 1 tsp sea salt (optional)
  • 2 tsp REAL (not imitation) gluten free vanilla (McCormick pure vanilla extract is gluten free)
  • 1 ½ tsp cinnamon
  1. Generously butter a 9”x 13” pan. (I also buttered the outside bottom of a metal or glass 8”x8”pan to use for pressing). Put all items that need toasting in a large pan (I used my dutch oven) and toast (dry – use no oil or anything), stirring constantly to keep everything moving to prevent burning. When finished toasting, transfer to a large ovenproof bowl, place in warm (170◦) oven to keep warm. Make the ‘glue’ in same, washed dutch oven.
  2. Put all glue ingredients into a sauce pan over medium high heat, cook stirring constantly until the mixture boils and reaches 230˚ “soft ball” stage on a candy thermometer. Once glue has reached 230˚, turn off heat and quickly pour warmed rice bar ingredients into pan and stir like crazy with a large wooden spoon until all ingredients are covered. Quickly dump the ingredients into your prepared 13”x 9”pan. Then using the other pan (8”x8”) you prepared for pressing, PRESS, PRESS, PRESS with all your might, using the corner of the pan to help spread the hot mixture so it is evenly distributed. The ingredients in the pan should be about 50% less volume after pressing than when you started. Make sure there is enough mixture at the edges or they will crumble when you cut them. When you think you have pressed enough, press some more! Once you are satisfied you have compressed the ingredients enough, cut the bars to the size you want them (I cut them 1” x 4 ¼“). I found them easier to cut while warm. Do not saw back and forth with knife, instead cut straight down (I have a ‘sturdy’ long handled metal spatula that I use to cut straight down to desired size). When cool, wrap the bars individually in plastic wrap, waxed paper or parchment, tape and put in bag in fridge. Let come to room temp before eating or they will be crunchy, not chewy.

This recipe is developed by a family friend, Sue Pease. My mom worked on altering and tweaking it to make it safe for Landon. They can be a bit chewy, and we’ve experimented with using corn syrup in place of the rice syrup. Corn syrup makes them VERY crunchy. A 50/50 mix of corn and rice syrup was a little better but still very crunchy. I think next time we’ll do a 1/4 corn and 3/4 rice and see how that comes out.

Allergy Free Strawberry Banana Peach Smoothie

Looking for a refreshing but nourishing blend of allergy free goodness? We have tried for many years to come up with a good tasting and allergy free smoothie. Before I knew that I was allergic to milk I would go to Jamba Juice all of the time and I loved it, but it did not love me back! Now that we have found the recipe that has a great taste and is easy to make, we have been making it more nutritious by adding ingredients like fresh spinach. Surprisingly you can’t even taste it, but the color that it becomes is a dead giveaway. Adding the 15 leafs of spinach turns the entire smoothie a nice greenish brown.


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Ginger Cookies, Gingersnaps

One thing that I missed (among others) this Christmas was gingersnaps. I can eat an entire batch/box of them in one sitting (and be completely miserable for the rest of the day) ! I got to thinking today, I bet I could make some that would be good and not make me miserable the rest of the day. Low and behold, I found a recipe!

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Sweet Potato Fries

Sweet Potato Fries

Sweet Potato Fries
Sweet Potato Fries

This simple, but very good recipe goes well with our weekly pizza. Although Jess says that these are spicy, I liked them.
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