Haven't tried them yet but they sound good so I'll share:
Granola
3TBSP dark brown sugar
3TBSP pure maple syrup
2 TBSP honey
1TBSP canola or vegetable oil
1tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
2 1/2 cups old fashioned oats
1/2 cup mixed dried fruit
Preheat oven to 350 degrees. Spray a rimmed cookie sheet with dairy free non stick cooking spray.
Place brown sugar, maple syrup, honey, oil, vanilla, cinnamon and nutmeg in a 2-quart saucepan. Cook over ow heat, stirring constantly about 30 seconds, until sugar melts and sauce is well blended. Remove from heat and stir in oats.
Spread mic evenly on prepared cookie sheet. Bake for 10 minutes. Sprinkle fruit over granola mix; stir and spread out evenly. Bake an additional 5 minutes.
Remove from oven. Stir. Cool on cookie sheet for 10 minutes and then place in a heat proof bowl to cool completely.
{Recipes from "What else is to Eat?" the dairy-egg and nut-free food allergy cookbook" Linda Marienhoff Coss}
makes 3 1/4 cups.
Jammin' Chicken
1/3 cup apricot jam/preserves
2 slices of dairy-egg- and nut free bread
4 boneless skinless chicken breast halves
Preheat oven to 375. Spray a 9x13 pan with a non stick cooking spray.
Place jam on a microwave safe plate. Microwave on high for 30 seconds or until melted. Stir. Place bread in blender or food processor until crumbs are as fine as they will get. Place on second plate.
Coat both side of chicken with jam then bread crumbs. Place in a single layer on prepared pan. Bake for 35 minutes or until juices run clear.
Granola
3TBSP dark brown sugar
3TBSP pure maple syrup
2 TBSP honey
1TBSP canola or vegetable oil
1tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
2 1/2 cups old fashioned oats
1/2 cup mixed dried fruit
Preheat oven to 350 degrees. Spray a rimmed cookie sheet with dairy free non stick cooking spray.
Place brown sugar, maple syrup, honey, oil, vanilla, cinnamon and nutmeg in a 2-quart saucepan. Cook over ow heat, stirring constantly about 30 seconds, until sugar melts and sauce is well blended. Remove from heat and stir in oats.
Spread mic evenly on prepared cookie sheet. Bake for 10 minutes. Sprinkle fruit over granola mix; stir and spread out evenly. Bake an additional 5 minutes.
Remove from oven. Stir. Cool on cookie sheet for 10 minutes and then place in a heat proof bowl to cool completely.
{Recipes from "What else is to Eat?" the dairy-egg and nut-free food allergy cookbook" Linda Marienhoff Coss}
makes 3 1/4 cups.
Jammin' Chicken
1/3 cup apricot jam/preserves
2 slices of dairy-egg- and nut free bread
4 boneless skinless chicken breast halves
Preheat oven to 375. Spray a 9x13 pan with a non stick cooking spray.
Place jam on a microwave safe plate. Microwave on high for 30 seconds or until melted. Stir. Place bread in blender or food processor until crumbs are as fine as they will get. Place on second plate.
Coat both side of chicken with jam then bread crumbs. Place in a single layer on prepared pan. Bake for 35 minutes or until juices run clear.
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