Allergen free cooking

1 bag chick peas/garbanzo beans Diced sweet onions Olive oil Clove garlic Red bell pepper Balsamic vinegar Pickled jalapeños Paprika Cumin Ancho chile powder New Mexico chili powder Season Salt Ground white pepper Tahini Juice of 1-2 lemons or limes (depends on your preference) Optional -fresh herbs as desired. I like to use cilantro with lime and jalapeños, or basil with lemon sometimes. Soak cleaned peas overnight in cool water. Rinse and drain. Add water again with salt to cook pease. Bring to boil, then reduce to simmer for 2 hours. Drain and cool peas. Place cooled peas into food processor. Add juice from lemon/lime, vinegar, and olive oil. Add some of all desired spices. Add tahini, onions, garlic and a few red pepper slices. Process and taste until it is how you like it!

1 cup flour 1 cup whole wheat flour 1 1/2 cups organic cane sugar 2 tsp salt 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp allspice 1/2 tsp nutmeg 1/4 tsp ginger 1 1/2 tsp baking powder (aluminum free) 1 tsp baking soda 1 can 15 oz. pumpkin purée 1 cup unsweetened applesauce 1/4 cup melted soy margarine (butter if no milk allergy) 1 c chopped peeled Granny Smith apple 1 tsp vanilla 1/2 tsp maple extract (optional) 1 1/2 c quick cooking oats Preheat oven to 375. Mix all dry ingredients except for oats. Make a well in the center, add all wet ingredients. Stir until all is moistened. Add apples and oats. Mix gently until moist. Spoon into muffin pans with liners or sprayed with cooking spray. Bake 25-30 minutes. Note: you can add raisins, craisins, or other items as you would like. Craisins are a personal favorite of mine!!!

1/2 cup unsweetened applesauce 1/2 cup brown sugar 1/4 cup melted soy margarine (if no milk allergy - can use butter as substitute) 1 cup flour 1 tsp baking powder 1/2 tsp salt 1 cup quick cooking oats 1 tsp vanilla 1/4 c Enjoy Life dairy and nut free chocolate chips 1/4 c raisins Spray 9 inch square pan with cooking spray or grease the pan. heat oven to 350. Mix all ingredients until moistened and press into the pan. (Can double recipe to make 13x9 pan.) Bake 25-30 minutes, a little longer for larger batch. Cool and cut into bars. Note: you can use 1/2 c chopped apples and 1/2 tsp cinnamon instead of chocolate chips to make an apple cinnamon version. Try adding or substituting other dried fruits or granola as your family would like!

Allergen Free yellow cake 2 c flour 1 ½ c sugar ½ c vegan margarine 1 c soy milk 3 1/2 tsp baking powder 1 tsp salt ½ c applesauce (unsweetened) ¼ c vegetable oil 1 tsp vanilla (to make chocolate, add ½ c cocoa and ¼ c oil or melted margarine) Cream the sugar together with the margarine. Add the applesauce and vanilla. Mix dry ingredients in separate bowl with a whisk or fork. Add the dry ingredients to the creamed mixture alternating with milk until well blended. Grease pans or line cupcake pans. Pour batter into one 9x13 rectangle pan or 2 rounds or fill cupcakes 2/3 full.  Bake at 350 about 25 minutes for rounds, 30-40 minutes for rectangle or 20-25 minutes for cupcakes until toothpick comes out clear in center. Cool completely before frosting. Frosting 2 c confectioner’s sugar ½ c vegan margarine 1 tsp vanilla 1 to 2 tbsp soy milk (make into chocolate by adding 1/3 c cocoa and soy milk as needed 1 tsp at a time) Add to dee...