To Celebrate Peanut-Free Day: Nut-Free Granola Bar Recipe

Apparently it's National Peanut Butter Day, so for those of us unable to partake, I thought I we could celebrate National Peanut-Free Day. And what better way than with a peanut-free, tree nut-free recipe (and reader favorite): Nut-Free Granola Bars.

My recipe is fast, easy and both kid and adult-friendly. It's also easy to alter to your tastes and food allergy needs. You can omit the SunButter or use soy butter if you need to and replace the chocolate chips (or combine them with) Ocean Spray Craisins or raisins.

If you need to avoid eggs, add a little more honey as a binder and/or even a small amount of unsweetened applesauce (see the recipe below). Experiment with your kids until you find the combinations you like best.

A word about chocolate chips: If you want nut-free chocolate chips only, then check out Vermont Nut Free Chocolate for delicious varieties. If you would like egg-free, dairy-free and nut-free chips, Divvies and Enjoy Life Foods sell them (Enjoy Life is soy-free, too). I also use Hershey brand semi-sweet chocolate chips because we only need to avoid nuts, not dairy. After many communications with Hershey and many years of using certain of their products, I feel confident about them.Make a batch of these for after school snacks, during school snacks and lunchtime treats.

The Nut-Free Mom's Nut-Free Oatmeal Granola Bars

2 cups old-fashioned oats, uncooked

1 cup all-purpose flour

3/4 cup packed brown sugar (light or dark)

3/4 cup semi-sweet chocolate chips (or dried fruit, or both)

1/2 cup toasted wheat germ; I use Kretchum brand (or in a pinch, use same amount of whole wheat flour but the wheat germ really gives it that "granola" taste)

3/4 teaspoon fine sea salt (Morton's makes this)

1/2 cup canola oil

1/2 cup honey

1/3 cup SunButter brand sunflower seed spread (or soybutter), optional

1 large egg (if going egg-free, use 1/4 cup unsweetened applesauce instead)

2 tsp vanilla extract (Nielsen-Massey or McCormick's are my faves)

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with Pam.

In a large bowl with a wooden spoon, mix oats, flour, brown sugar, chocolate chips, wheat germ or wheat flour and salt until blended. Stir in oil, honey, SunButter, egg or applesauce and vanilla until thoroughly combined. Pat mixture into pan with a wet hand (so you won't stick too much).

Bake until golden around the edges, 18-20 minutes for chewier bars, 25-30 minutes for crispier bars. Cool completely in pan on wire rack.

When cool, cut lengthwise into bars of your preferred size. I did four strips, each into four pieces for a total of 16 bars.

Enjoy!

Food Allergy-Friendly "Sunella"--Our Nut-Free "Nutella" Substitute

I don't know if it's all of those Nutella commercials that we've been seeing lately (you know, Nutella for breakfast, etc.) but a lot of you have been contacting me about my recipe for as we call it, "Sunella" a nut-free hazelnut chocolate spread that we make at home using SunButter brand sunflower seed butter.

I posted this recipe awhile ago and when Babble.com was looking for allergy-friendly recipes on their Facebook page, I entered this and won a cookbook! So I hope you'll try it. What follows is my original post:

I used to be a big fan of Nutella, that chocolate-hazelnut spread that is a European sensation but is now widely available in the U.S. I don't have peanut butter or tree nut products in my house anymore, but I definitely have missed Nutella. I bet some of you do, too.

Last week, I remembered that I had (from years ago) a peanut butter-chocolate recipe that was meant to be used as filling for dessert calzones (this recipe was suggested if you didn't have access to Nutella). I used to make these dessert calzones using only Nutella, but that was back in the days before nut allergies came into my life.

I dug up this book and decided to use SunButter in this recipe, along with a few other of my changes. I know that some of you with nut allergies also are allergic to seeds, so if you can have soy butter, you can replace the SunButter with that. In fact, I've seen a soy butter-chocolate spread at the supermarket, but making your own tastes a lot better if you have the time. Personally my family and I prefer the taste of SunButter over soy butter, but of course, use what you like best.

So here goes: the SunButter(R)-chocolate spread recipe followed by the one for dessert calzones. Enjoy!

SunButter(R) -Chocolate Spread

2/3 cup sugar
1/3 cup unsweetened cocoa powder (I use Hershey's)
2/3 cup milk (any kind--substitute non-dairy if you need to)
1 tsp vanilla extract (I use McCormick or Nielsen-Massey)
1/2 cup SunButter brand sunflower seed spread

In a medium saucepan, stir the sugar and cocoa powder until blended. Gradually stir in the milk. Bring to a boil over medium heat, stirring constantly, then lower heat and simmer for 2 minutes. Remove from heat and let cool for at least 5 minutes. Add the vanilla and Sunbutter, stirring until smooth. Let cool thoroughly before using.

Store this in the refrigerator. It will keep for about a week.

Dessert calzones with Sunbutter-chocolate filling

Use your favorite pizza dough recipe or buy pre-made dough (I sometimes use Pillsbury brand). Preheat the oven to 475 degrees F.

Divide the dough into 6 pieces and roll each piece into a 6-7 inch circle. Spoon two tablespoons filling into the center, then fold dough into a half-moon over the filling. Pinch the edges together and fold bottom half over top, crimping to seal well. Place on an ungreased cookie sheet, leaving 2 inches between each calzone. Bake until well browned-between 12 and 20 minutes, depending on your oven. Remove from oven and sprinkle with confectioner's sugar. Devour in minutes.



Food Allergy News: A Nut-Free Recipe to Warm You Up: Minestrone Soup

I've been asked for this recipe ever since I mentioned it on one of my social networking pages a few days ago so here it is! Since much of the country is covered in snow right now, this should hit the spot. I will also post Part 2 of Families and Food Allergy Fights next week--I'm waiting to hear a few more comments so I know what you'd like to see addressed the most.

I know that some people who deal with peanut allergies also must avoid legumes. White beans are usually used in minestrone and I do use them here. However, this soup is so flavorful that you can add another vegetable of your choice (spinach or Savoy cabbage would be good) and it will still have great flavor. I would suggest adding a bit more pasta than I call for in the recipe if you must skip the white beans to make it a little heartier.

Slow cooker fans, rejoice! I made this recipe from start to finish on the stove recently (including simmering for 30 minutes) and then placed it in my slow cooker on low until time to eat. If you go this route, then add the balsamic and extra salt and pepper right before serving. Sorry I don't have a photo to accompany this! I planned to take one but the soup was consumed before this could happen. Next time, everyone will be instructed to step away from the soup until I get my pic!

Homemade Minestrone Soup

1 can (14.5 oz) cannellini beans, rinsed and drained (you can also use the same size can of Great Northern Beans, if cannellini are not available)
2 tbsp olive oil
1 yellow onion, finely chopped
1 clove garlic, finely chopped
5 cups of meat stock, chicken stock or vegetable stock (I use Swanson's beef stock or organic broth)
1 (1 lb./500 g) can plum tomatoes with their juice
1 large carrot, coarsely chopped
1 zucchini, coarsely chopped
small bunch of cauliflower, coarsely chopped
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/2 tbsp sugar
1 bay leaf
1/3 cup dried elbow macaroni or shells
2 tbsp balsamic vinegar
salt and freshly ground pepper
2 tbsp coarsely chopped fresh parsley
2/3 cup freshly grated Parmesan cheese

Heat oil in large pot over medium heat. Add onion and garlic and cook briefly, about 2 minutes. Add the stock, the tomatoes (break them up in the pot with a wooden spoon), carrot, zucchini, cauliflower, basil, oregano, sugar and bay leaf. Cover partially and simmer until the vegetables are tender-crisp, about 20 minutes. Add the macaroni and cook uncovered until al dente (cooked, but still with some bite), 8-10 minutes.

Add the beans to the pot along with balsamic vinegar. Add salt and pepper to taste and garnish with parsley and Parmesan. I usually swirl a little more olive oil on top for extra body, as well.

Peanut Allergy-Safe Recipe: Completely Nut-Free and Delicious Pumpkin Bread

With fall upon us, I thought it was time for a heart-warming recipe for a good old-fashioned baked treat that will fill your house with the autumnal scents of pumpkin, brown sugar, cinnamon and pumpkin-pie spice. Hungry yet? The recipe you see pictured is for a bake sale at school--I'm slicing it up into individual slices and asking top dollar! (Hey, it is a fundraiser.) If you make it, you'll know why I am upping the sale price. It's crazy good and so versatile--it works for breakfast, brunch, snacks, with a cup of tea in the afternoon, you name it!

I customized this recipe from a similiar one I found in the Gourmet Magazine cookbook. One thing I changed was the streusel topping. Unlike many streusel toppings out there, the one I've devised manages to be crunchy and nut-free at the same time. Enjoy!

Nut-Free Pumpkin Spice Bread with Streusel Topping

Topping:
1 tablespoon all-purpose flour
5 tablespoons dark brown or light brown sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, slightly softened

Bread:
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon fine sea salt
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 15 oz can of solid pack pumpkin
3/4 cup vegetable oil
2-1/4 cups granulated sugar
4 large eggs, lightly beaten

Make the topping first:
Blend together flour, sugar, butter and cinnamon in a small bowl with your fingertips until the mixture looks like coarse meal.

For the bread:
Place rack in the middle of the oven and preheat to 350 degrees F. Spray Pam with flour on two 9 x 5 inch loaf pans.

Sift together flour, salt, baking soda, pumpkin pie spice in a medium bowl. In a large bowl, whisk pumpkin, sugar, eggs and oil. Add flour mixture to large bowl and stir gently until well combined.

Divide batter between loaf pans. Sprkinkle half of topping over each. Bake until a wooden skewer inserted in the center of the bread comes out clean 50-60 minutes.

Cool loaves in pan on wire rack for 45 minutes, then turn out of pan and let cool completely on rack, about one hour.

Wrap well in plastic wrap and foil to keep refrigerated for about a week. Can also be frozen up to one month.