Allergen free cooking

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!