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Gluten, Nut and Dairy Free Microwave Granola

My daughter loves granola either eaten with soy milk, topping ice cream and even mixed into fruit shakes. It can be hard to find a granola that is free of all of her allergens so I tried making some at home in a small batch this weekend. It was pretty easy and she loved. This way I know she can eat it safely and I save about $5 for a small bag! The other fun thing about this recipe is all of the things you can add to make it exactly how you like it. Ingredients 1 cup Gluten Free Oats 1 T Oil (or dairy free butter or coconut oil) 2 T Honey (or maple syrup or agave) 1/2 tsp. Cinnamon (if desired) 1 tsp. Vanilla Extract or other flavoring Mix-Ins (pumpkin seeds, sunflower seeds, flax seeds, cranberries, raisins, shredded coconut, chocolate chips, etc.) Instructions Mix oats, cinnamon and seeds in a microwavable container.  Microwave oil, honey and extract for 30 seconds and mix to combine, pour over oat mixture and stir. Microwave for one minute, stir. Return to microwave for another minute, stir. Microwave for thirty seconds, stir. All microwaves are different so you may not need as much cooking time. Let granola cool before adding fruit or chocolate. Alternately, you could put the mixture on a cookie sheet and bake at 350 degrees, check often to make sure it does not burn (cook for approx. 10 minutes). Store in a covered container and...

gluten free cake recipe

My middle daughter can’t eat many things including gluten and dairy. She is also taking french this year and they prepare lots of cakes, pastries and fondues for extra credit or to experience the french culture. One of the things they made was Buche de Noel, which is a rolled cake that looks like a tree log. This is a recipe that is pretty good for anyone that has allergies and you can also adapt it pretty well to your allergies as long as you can eat eggs. 6 large eggs 3/4 cup sugar (superfine cane sugar recommended) 1 teaspoon vanilla 1/3 cup cocoa powder 1/3 cup potato starch 1/2 teaspoon baking powder 1/8 teaspoon salt 1/4 teaspoon cream of tartar 2 teaspoons grated orange peel, optional Extra powdered sugar for dusting Preparation: Preheat oven to 400° F Line a large baking sheet with parchment paper. Grease parchment paper with butter. Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside. Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy. Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients. Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined. In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry. Use a large spatula to gently fold the egg white...