Lunches at my daughter's school have to be allergy friendly.
My daughter loves peanut butter. That is not allergy friendly.
I was telling my mom about some modifications I'd made to recipes recently to make them allergy friendly. She asked why I thought there were so many more allergies now than there used to be.
My answer? I have no clue. No clue.
Further, I have no clue why I can bring no nuts to school, but eggs, dairy, wheat, and all other common allergens are just dandy.
Deep thoughts for another day.
Bottom line: peanuts & all tree nuts are persona non grata.
Let's keep it light for today, and I'll just share some yummy recipes and their modifications. Actually, it's kind of a "big duh" modification. Soy nut butter.
The first one I bought was pretty yuck. It was chalky and a big fail for PBJ sandwiches. The second one (Soy Wonder) is better, but still no Peter Pan.
So, the main thing we're doing with these -- is baking. Soy-nut butter banana muffins have been a huge hit.
I found the original recipe via Pinterest. (Shock.) It's from Cooking Light.
The modifications I made were: 1. soy nut butter for the peanut butter (obviously). 2. 1 cup whole wheat flour for the white; I kept 1/2 cup white flour (for now). 3. vanilla yogurt for plain, because it's what I had. 4. I made them into muffins for easy school-day breakfast packing. It yields 16-18, takes 20-25 minutes at 350.
D.licious! Her teachers tell me how much she loves them, and I feel good about the protein punch, especially if I toss a soy-sage or hard-boiled egg in the bag!
The next frontier is this peanut butter granola, also found on Pinterest.
I might need a new jar of Soy Wonder real soon!