Allergen free cooking

1/2 c oil 1/2 c plant milk (any kind) 2 tsp vanilla extract 1 c sugar 1/2 c ground flaxseed (or chia/other seed of choice) 1/2 c cocoa powder 1/2 c brown rice flour (a must) 1/2 c sorghum flour (can use regular flour if not gluten allergic) 1/2 tsp salt 1/2 c Enjoy Life chocolate chips Spray a 9x9 square pan. Mix together oil, milk, vanilla, sugar, and ground flaxseed. Add cocoa and salt. Stir in flours. Mix well. Add chocolate chips. Pour into the pan and bake 35 minutes at 350. Cool completely before cutting. Enjoy! Notes: You can also add seeds for a crunch as your allergy needs allow. Flours may be substituted as well as sugar based on needs/preferences. The rice flour is important for texture. We use Oat Milk, but any plant milk will work. Be careful using nuts! Many are nut allergic. Coconut flour uses up moisture, so it will significantly change the texture.

 1/2 c applesauce 2 c cake or AP flour 1/2 c sugar 1/4 c brown sugar 3 tsp baking powder 1/2 tsp apple cider vinegar  1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 1/2 c oil 1/2 c plant milk or other liquid Mix milk and vinegar and set aside.  Stir together all dry ingredients. Stir in milk and wet ingredients.  Pour into a prepared 9x13 pan and bake 25 minutes at 350.  You may use 1.5x this recipe for 2 round pans instead. Also works for cupcakes. 

Here is a simple recipe a dear friend shared and we adapted for our limitations. This makes a dense hearty loaf . Seeds and grains may be added based on your taste. We do not cook with oil, but you can also add a small amount of oil to this recipe, reducing water. We use a stand mixer with the dough attachment . Add 2c white flour, 1/2 c wheat or other flour, 2 tsp yeast (1 pkg), 1 tsp salt, [optional- 2 tbsp flax seeds and 2 Tbsp millet flour ] to the bowl and turn on low speed for 15-20 seconds. If mixing by hand, just blend the ingredients. Add liquid ingredients gradually and add 1 more c flour. 1 1/4 c warm water 110-120 degrees, 3 tbsp honey. Mixer on speed 2 or by hand. Bowl should be clean when texture is right. Add flour or water in small amounts to achieve that. Kneed for 2 minutes more after the bowl sides are clean. Shape dough and place in a parchment paper lined bread pan or  oiled bread pan. Let rise 45 minutes in a warm place. Bake at 350 for 45 minutes ...

1/4 head of cabbage 1 diced sweet onion Diced bell pepper (any color) 2 cans Italian diced tomatoes with liquid Splash of balsamic vinegar Tbsp sea salt Pepper to taste Basil Thyme Sage Oregano Ground fennel Fennel seeds Kalmata olives Green beans, carrots and yellow beans (frozen blend) Any veggies you like. Can of white or red beans rinsed and drained. Add the tomatoes and liquid with cabbage, onion, and peppers to a stock pot. Simmer until somewhat soft. Add other ingredients in order of hardness and time to cook. Frozen veggies can be cooked and added or boiled in the pot. Herbs listed are best fresh but dried will work as well. Cook until desired consistency and add beans at the very end to keep the beans firm. You can serve with pasta, potatoes, rice or any grain. Also good all alone!

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!