It is official, the little guy is allergic to peanuts, tree nuts, sesame and soy. Having two new foods to deal with is a challenge, especially at the grocery store.
With “just” the nut allergy, I could read a label and spot the word “nut” in less then one second. The word just screams at me as I read. Trying to find the word soy has proven to be nearly impossible for me and sesame (being that it isn’t one of the top eight allergens) doesn’t even need to be labeled.
Given the new diagnosis and our horrible labeling laws here in the US, I’ve been baking more. It gives me peace of mind to know what my son is eating and where it came from. So, as promised I FINALLY made granola bars. They worked out beautifully. They were very easy to make and truly taste great. The recipe makes a crunchy granola bar (like the good old days). The little guy and I had fun making them and here is our recipe:
America’s Test Kitchen Knock Off Granola Bars 5 cups old fashioned oats (not quick!!!) 1/3 cup canola oil 1/4 teaspoon salt 1/2 cup honey plus 2 tablespoons 1/2 cup packed brown sugar plus 2 tablespoons 1 tablespoon vanilla extract 2 teaspoons cinnamon 1/2 cup unsweetened coconut 1/2 cup chocolate chips
Preheat oven to 375 degrees. Toss the oats, oil and salt together and spread on an ungreased baking sheet. Bake for 20 minutes, stirring every five minutes. Remove and place in a large bowl. Reduce oven temperature to 300 degrees. Melt the honey and brown sugar over medium heat until fully incorporated. Take off heat and stir in vanilla and cinnamon. Add sugar mixture and coconut to the oats and mix. Place mixture in a parchment paper lined jelly roll pan. Take a rolling pin over the top of the mixture and pack oats down evenly. Bake for 20 minutes. Immediately sprinkle with chocolate chips and let cool in pan for 10-15 minutes. Cut bars and place on wire rack. Watch as they disappear!