I don’t know about you, but I could use some energy. And I’m not talking about the kind I get from the endless cupcakes and cookies I seem to consume. I’m talking about the kind of energy that comes in an Allergy Free Energy Bar packed full of protein, complex carbs, and healthy fats.
The trick to creating an allergen-free (and refined sugar-free) energy bar is in replacing the ubiquitous nuts. Luckily, as you may already know, I’ve been on a “hemp kick“. Hemp and Flax are fantastic sources of protein and Omega 3 essential fatty acids. To further increase the protein content, I swapped the traditional oats for quinoa flakes (a complete protein, and gluten-free grain), and increased the nutritional profile by using iron-rich molasses in place of sugar or syrups. Dried apricots provide additional fiber, and the healthy complex carbohydrates one needs for balanced nutrition in combo with protein. Last, but certainly not least, coconut oil contains the healthy fats that all growing kids (and hard working adults) need for optimum health. Oh, and one more thing: I’d been looking for a fun way to use Enjoy Life’s fantastic new Granola (other than shoving it by handfuls into my mouth!). It was the perfect centerpiece to build this recipe around. I used Cinnamon Crunch, but you could just as easily use the Cranapple Crunch, or Very Berry Crunch.
Allergy-Free Energy Bars
(Gluten-Free and Nut-Free) Makes 12 bars
These nutritionally dense bars are perfect for breakfast, or an after-school (or camp!) snack. They are easy to make, and will satisfy your sweet craving, without any sugar. In the words of my husband’s Grandma Lily, “WCBB?” (“What could be bad?”)
A couple weeks ago, SunButter sent me their new product, SunButter Natural No-Stir Creamy. Okay, that was the full disclosure part of this post. I received these goods for free! But I am no stranger to SunButter, I’ve been using it for almost 10 years, ever since my son Lennon was diagnosed with multiple food allergies in January 2002. We LOVE SunButter in my house.
Gluten-Free (Allergy-Free) Chicken Fried Rice. This recipe is one of the most fun I’ve ever developed. As I’ve mentioned, I like a good challenge, and this was certainly that. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish. What a conundrum.
Additionally, I opted to make it with no legumes, for the many with legume allergies. Okay, I could work around green peas, omit the eggs, wouldn’t include shrimp, use canola oil instead of peanut oil and sesame oil, but what about the soy sauce?