Tasty Kitchen: A Happy Recipe Community! » Peanut Free

Nut-Free Trail Mix

elanaspantry — Wed, 02 Sep 2015 05:02:16 +0000

Place pumpkin and sunflower seeds on a large baking sheet. Roast seeds at 350°F for 15 minutes. Cool seeds for 1 hour.

In a large bowl, combine seeds, dried fruit, chocolate, and salt. Serve.

Papaya Shortbread (Vegan, Grain, Dairy, Soy, Egg and Sugar-free)

Katrina Nixon — Wed, 11 Mar 2015 16:11:10 +0000

Note: To prepare papaya puree, scoop out seeds from half of a large papaya and scoop out flesh. Puree in an electric chopper or blender. Measure out amount of papaya puree needed for recipe.

Preheat oven to 375ºF.

In a medium mixing bowl, combine flours, starches, baking powder, baking soda, xanthan gum, stevia and salt. Set aside.

Pour papaya puree into a small mixing bowl. Add honey, vanilla, milk, and oil, and mix thoroughly. Add wet ingredients to dry ingredients and mix until smooth.

Form 6 balls of dough into biscuit shapes and place onto a lightly greased baking sheet. Bake for 20 minutes at 375ºF.

Serve warm with honey, fruit spread or nut butter, or enjoy as is!

Sea Salt Nutella Pistachio Puppy Chow

Jen and Emily @ Layers of Happiness — Mon, 10 Mar 2014 02:51:35 +0000

In a medium-sized saucepan over medium-low heat, melt the butter and Nutella. Stir constantly until smooth and no clumps remain. Remove from heat and stir in salt.

Pour the pistachios and cereal into a large bowl. Pour the warm Nutella mixture just around the outside of the bowl and gently fold until each piece of cereal is coated. Pouring the Nutella around the outside of the bowl will prevent the Nutella from clumping together in big globs, and instead evenly coat the cereal and pistachios.

Add the powdered sugar to the bowl and toss to coat. Add more or less powdered sugar depending on your preference.

Pour onto a large baking sheet and let it sit for about 15 minutes so that chocolate and the powdered sugar have time to set. Enjoy!

Store in an airtight container at room temperature for up to 2 weeks.

Nut-Free No Bake Cookies

bluejeanbaby07 — Wed, 10 Aug 2011 19:05:35 +0000

Combine butter, sugar, cocoa, and milk in a saucepan over medium heat. Bring to a rolling boil, and let boil for 3 minutes.

Remove from heat. Add oats and vanilla extract (add orange extract at this time too, if desired), and mix well. Drop tablespoons of the mixture onto waxed paper, or a thoroughly greased baking sheet, and allow to cool.

Should make about 2 dozen cookies.

As an alternately awesome treat, I sometimes add orange extract to make them chocolate-orange flavored. So yummy!

Store in an air-tight container, with waxed paper separating the layers. Can store in fridge or on counter, but the fridge makes them a little less gooey.

No-Bake SunButter Chocolate Chip Granola Bars

Tracy (sugarcrafter) — Sat, 26 Mar 2011 04:04:00 +0000

In a large bowl, whisk together the oats, wheat germ, salt, and chocolate chips. Add in the honey and mix until combined. Stir in the warm SunButter. (If the mixture isn’t sticking together well enough, just add more honey.) Press the mixture evenly into a greased 9×13″ baking dish and refrigerate at least 60 minutes.

Cut them into bars, and then wrap them into single servings. Store them in the refrigerator.

Nut-Free and Egg-Free Banana Bread (Really Good!)

Amanda - Small Home Big Start — Tue, 05 Jan 2010 21:35:52 +0000

This is a super easy recipe for a healthy banana bread that is also nut-free and egg-free. Not only does this use up those ripe bananas on the counter, but it also uses whole wheat flour and it has protein in it from cottage cheese, which is not as weird as you'd think. It doesn't rise very much, but still stays light and moist. Makes a great breakfast bread or for a snack.