Nut-Free Granola

This recipe was given by Cadence! Free from: nuts, peanuts, and all allergens depending on which ingredients are used.

Ingredients:

4 + ¾ cup rolled oats

1 tsp salt

¼ cup brown sugar

½ cup honey or maple syrup

½ cup coconut or canola oil

½ tsp cinnamon

½ tsp vanilla extract

1 cup of mix-ins of your choice (I used pumpkin seeds, but dried cranberries, apricots, or coconut are also great choices)

Instructions:

Preheat Oven to 325 degrees Fahrenheit

Line a baking sheet with aluminum foil and spray with cooking spray

Place ¾ cup rolled oats into a blender, and pulse two times or until it resembles a thick flour-like consistency

In a large bowl, mix the oat flour with 4 cups regular rolled oats

In a small saucepan, mix the salt, brown sugar, honey, oil, cinnamon, and vanilla extract over low heat, stirring often until boiling

Once the mixture is boiling, remove from the heat and pour over the oat mixture, stirring until well incorporated. Add in pumpkin seeds or any other mix-in you want

Spread mixture onto the prepared baking sheet, tapping with a spoon to create one even layer

Bake for 15-20 minutes, stirring halfway through

Remove from the oven, pressing down again with a spoon to form clusters. Once the granola cools, it will get more crunchy and crispy. Enjoy over yogurt, milk, or by itself!

Cadence's Bio:

Hi! My name is Cadence and I am a 17-year-old junior who lives in Boston, Massachusetts. I am so excited to have a platform to help others with food allergies! I am allergic to eggs and nuts, and I also avoid sunflower seeds, peas, and coconut. Aside from my allergies, I love to dance and choreograph, cook delicious egg and nut-free food, play field hockey, and am the head of my school’s feminism club! My favorite subjects in school are math and science, and I hope to possibly pursue a career in the medical realm one day.

Chocolate Chip Cookies

This recipe was given by Lindsay Lopez!

Free from: All top 8 depending on which ingredients are used.

Ingredients:

1 cup and 2T flour ½ tsp baking soda, salt ½ cup granulated sugar ¼ cup brown sugar- firmly packed 1 egg (the equivalent of this in egg replacer)- ½ cup dairy-free butter 1 tsp vanilla Enjoy Life chocolate chips

Instructions:

Mix flour, baking soda, and salt in a large bowl. Add sugar, egg replacer, vanilla, and softened butter- mix until smooth. Stir in chocolate chips. Bake on an ungreased cookie sheet for 10-12 minutes. Cool on wires rack.

Lindsay's Bio:

My name is Lindsay Lopez and I’m 16 years old. I’m from North Carolina and I’m allergic to peanuts, tree nuts, milk, eggs, fish, shellfish and mustard, and have been since age 1. I also have had binge eating disorder since age 15. I have always had a huge love of food, despite many challenges, and believe that everyone should have the same opportunities to try the same things. Over the years, I’ve tried foods that normally contain all the things I’m allergic to, but with substitute ingredients, and I hope that with these recipes many people who also have allergies will be able to as well! Besides eating of course, in my free time, I enjoy playing volleyball and piano, and my main passion is psychology, which I hope to continue after high school.

Chocolate Wowbutter Cups

This recipe was given by Teresa Hooker!

Free from: Peanuts, Tree Nuts (and possibly other allergens depending on what products are used, ex. type of chocolate)

Ingredients:

Cooking spray ½ cup sunflower or soy butter (wow butter) ¼ teaspoon salt ¼ cup confectioner’s sugar 1 cup semi-sweet chocolate chips (you can substitute dairy-free chips that can melt)

Tools:

Mini muffin tin 12 mini muffin liners Mixing bowl Measuring cups/spoons Spatula Microwave safe bowl

Instructions: 1- Place 12 mini muffin liners in a mini muffin tin. Spray a small amount of cooking spray in each liner and set aside. 1- In a mixing bowl, combine the sunflower butter, confectioner’s sugar, and salt. Mix until thick. Add more confectioner’s sugar if needed. 3- Divide the dough into 12 pieces. Roll each piece between your palms to make 12 small balls. Set aside. 4- In a microwaveable bowl, melt the chocolate chips by cooking on medium for 2 minutes. Stir and then cook on medium for another minute. 5- Spread a small amount of chocolate, then wow butter and then chocolate. 6- Place in the fridge for 1 hour. 7- Store leftovers in the fridge for 1 week or freeze for 1 month.

Note: I have also made a variation of this recipe by doubling the recipe and using a regular-sized muffin tin (this version is shown in the image). You simply double each ingredient and flatten the Wowbutter/sunflower butter into patty shapes slightly smaller than the circle of the muffin tin, rather than making them ball-shaped. Both ways are delicious :)

Teresa's Bio:

My name is Teresa Hooker. I am from Connecticut. I do not have food allergies, but my brother has a severe peanut and tree nut allergy. In my free time, I like to play the flute and tennis, sing, and spend time with my friends and family!