I’m sure I’m not the only one who feels that food allergies seem to be taking over. When I was in elementary school, we all ate peanut butter sandwiches pretty much everyday, but now many kids aren’t even allowed to take them to school because of the severe allergies of kids in their class. Labels throughout the grocery stores boast of their gluten-free status, and almond, coconut, soy, and rice milk are taking over the “dairy” aisle.
What’s going on?!?!
Well it’s now going on in our home as well since Aaron, born and raised on a dairy farm, was diagnosed with both a dairy, and an egg allergy.
I know it’s very sad.
I’m no stranger to allergen-free cooking, with a sister & brother-in-law that eat gluten and dairy-free, and now a dad that has become vegan after someone suggested it would help his heart. But that is still not to say that it’s been an easy transition. A main concern he has is getting enough protein at breakfast and snack times (we try to eat 5 – 6 small meals throughout the day). So I found a decent recipe for vegan protein bars that have helped fill in that void but I will say they are not definitely not as good as the milk-ridden kind!!
Any of you have favorite books/websites for cooking without dairy, eggs, or gluten? What struggles and success have you had in allergen-free living?
VEGAN PROTEIN BARS
- 1 cup dairy-free soy protein powder
- 2 cups quick-cooking oats
- ½ cup whole wheat flour
- ¼ cup wheat germ
- 2 t. baking powder
- ½ t. salt
- 2 cups chopped dried fruit, such as raisins, apricots, berries
- 1 cups plain, unsweetened soy yogurt
- 2/3 cup maple syrup
- ¼ cup apple juice
- 2/3 cups natural unsalted peanut butter, creamy or crunchy
- 1/4 cup Egg Replacer mixed with 1/2 cup hot water
1. Preheat the oven to 350 F. Lightly oil a 9” x 13” baking dish.
2. In a medium-sized mixing bowl, sift together the protein powder, oats, flour, wheat germ, baking powder and salt. Mix in the dried fruit until evenly distributed. Set aside.
3. In another mixing bowl, mix together the soy yogurt, maple syrup, apple juice, peanut butter and Egg Replacer mixture using an electric hand mixer until well combined. In 2-3 additions, add the dry ingredients to the wet, mixing until just combined spread into the prepared dish and bake for 35 minutes, or until golden brown and set. Allow to cool completely on a wire cooling rack before cutting into bars.
NUTRITION: Calories 254 / Fat 7g / Carbs 36g / Sugars 18 g / Protein 14 g / Fiber 4 g