Delicious Egg and Nut Free Fall Treats

We got little C's allergy blood test results back and basically our house will need to be an egg and nut free zone (at least for now).  The results were a little confusing for me to understand, but basically he has a pretty bad allergy to nuts and eggs and could have a severe reaction. He only showed moderate allergies to sunflower and sesame seeds, but he'll still need to stay away from those. He was negative for milk which is good! My main question is can he only just not eat a nut or can he not even eat anything that may have touched a nut in the manufacturing process? Obviously we will play it safe for now, but I'm hoping to get some clarity on that in the near future.

So, I guess it's a good thing I like to cook because it looks like our family won't be eating out much! I'm thankful for all these great recipes and websites I've come across giving us delicious egg and nut free options. Here's a couple that I got from foodallergymama.com. I tweaked the pumpkin muffins a bit to make them a good breakfast option. Speaking of breakfast, C has been refusing to eat cereal or oatmeal of any kind and since he can't have eggs that leaves me with having to make him muffins and pancakes. So expect a lot of new recipes up here soon!

Egg and Nut Free Pumpkin Muffins

1 c. butter
1 c. sugar
4 T. water
1 tsp. vanilla
1 15 oz. can pumpkin puree (not pie filling)
2 c. whole wheat flour

1 c. all purpose flour
2 tsp. baking soda
1 tsp. salt
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 c. raisins

1/2 c. dried cranberries

Preheat oven to 350 degrees and spray 18 muffin cups with baking spray, set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar, water, vanilla and canned pumpkin puree thoroughly.

In a separate medium bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger with a wire whisk. Add to the pumpkin mixture and mix on low until combined. Stir in the raisins and cranberries using a rubber spatula.

Use a cookie scooper to divide batter among the 18 muffin cups.  Bake for about 18 minutes or until  lightly browned and a cake tester comes out clean. Cool and serve!

Apple Crisp

Apple filling:

6-7 large apples, peeled and cut into 6 wedges

 1 t. grated lemon zest

2 t. fresh lemon juice

1/3 c. sugar

2 1/2 t. ground cinnamon

Crisp topping:

1 c. unbleached all-purpose flour

1 c. quick-cooking oats

1/2 c. light brown sugar

1 t. ground cinnamon

1/8 t. salt

1/2 c. butter, chilled and cut into pieces

Spray an oval 14 x 9 inch casserole or 13 x 9 inch glass baking dish with baking spray. Combine the apples with the lemon zest, lemon juice, sugar and cinnamon in a large bowl, and pour the mixture into the prepared dish. 

To make the topping, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the margarine using a pastry blender or your fingers. The mixture should clump into pea-sized pieces. 

Preheat oven to 375. Sprinkle the crisp topping over the apples, and place the dish on a baking sheet. Bake 50-60 minutes, or until the topping is golden brown and the fruit is bubbling.