Allergy-Proof Recipes

Oatmeal Cashew Cookies

Ingredients:

1/2 cup butter (or trans-fat-free margarine)
1/2 cup cashew butter (or peanut butter if you are not allergic to peanuts; almond butter is yet another alternative)
3/4 cup sucanat* (granulated sugar also works if you can't find it)
1/2 tsp. vanilla extract
1 egg
1-1/4 cup flour
1 tsp. baking soda
1/4 cup honey
3/4 cup oats
1/3 cup chopped unsalted cashews or peanuts

* Sucanat is an all-natural sugar alternative made of table sugar and molasses. It is available in most grocery stores.

Preparation:

Preheat oven to 350. Cream margarine, peanut butter, sucanat and vanilla, then add the egg and beat. Sift/mix flower and baking soda.

Mix the honey and the creamed ingredients, then stir in the oats and the nuts. Place on cookie sheet. Bake for 12 minutes.

Ingredients:

2 Tbs. butter (or trans-fat-free margarine)
2 eggs
1 cup rice milk
3/4 cup cornmeal
1-1/2 cup flour (spelt flour also works)
3/4 cup sucanat (or granulated sugar)
2-1/4 tsp. baking powder
1/2 tsp. salt

Preparation:

Melt butter, then mix it with the eggs and rice milk. Sift and mix cornmeal, flower, sucanat, baking power and salt. Mix the wet and dry ingredients together. Turn batter. Place on a greased baking square. Bake at 400 degrees for 25 minutes.

Ingredients:

1/4 cup butter (or trans-fat-free margarine)
1 cup shelled pecans
3 eggs
1/2 cup brown sugar
1/4 tsp. salt
1/2 cup honey
1/2 cup rice syrup (Corn syrup can be used if you aren't worried about a corn intolerance.)
1/2 tsp. vanilla
pinch salt
9" prebaked pie shell

Preparation:

Mix ingredients and pour in pie shell. Bake at 400 degrees for 30 minutes.