Allergen free cooking

 2 1/4 c gluten free oats 1/3 c brown sugar 1 tbsp Ceylon cinnamon 2 tsp baking powder 1/2 tsp ginger 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp ground allspice 2 c water or plant milk 1/2 c applesauce (sub: mashed banana, or other fruit puree) 1/4 c maple syrup or honey 2 tsp vanilla 3 cups chopped apples and pears or fruit of your choice Add optional items like seeds, nuts, or raisins if you prefer and are not allergic. 1. Mix all dry ingredients in a bowl. Add wet ingredients to a well in the center and mix. 2. Fold in the fruit and optional additions. 3. Pour into a prepped (we use avocado oil spray) 13x9 pan and bake 40 minutes at 375 degrees.

 Make in a 13x9 pan or half batch in 8x8. 4 overripe bananas 5 c oats 1 tbsp baking powder 1 tbsp cinnamon 1 tsp salt 1 1/2 c milk of your choice 1/2 c applesauce 1/2 c honey or syrup 2 tsp vanilla (you can omit the cinnamon and add the juice and zest from one lemon for a lemony bar) (feel free to add any fruits or seeds and adjust the spices to your liking) Preheat the oven to 350. Line the pan with parchment paper and use cooking spray or oil/butter. Mash the bananas. Add the liquid ingredients to the bananas. In a large bowl, blend the oats and dry ingredients. Add the banana mixture. Transfer to the pan and spread evenly. Bake 40-45 minutes or until nicely golden. Cool and cut. Enjoy. Adding a drizzle or a crumble could make this sweeter, but it is nice and mildly sweet as stated. I do not cook with oil, but adding some fat to this can make it more cake-like and moist.

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!!!