Looking for easy allergen-free snacks and meals that your kids will love? Try these recipes from The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger (Fair Winds Press), and check out these tasty brands below.

Crunchy Granola Bars (makes 30)- Gluten Free

Use the crumbs of these bars for a yogurt parfait or chop up the whole batch for a delicious granola cereal. Try adding one cup into your favorite quick bread mix! The trick to making granola bars that stay together is to leave the bars untouched until totally cool. A friend of mine whose children love granola bars suggests leaving these covered on the counter overnight to make it easier to cut.

* 1/2 cup (125 grams) butter
* 1/3 cup (70 grams) sugar or honey
* 1 tablespoon light corn syrup or maple syrup
* 4 cups (400 grams) oats or buckwheat flakes
* 1/2 cup (75 grams) raisins (or favorite dried fruit)
* 1/3 (40 grams) chopped nuts (optional)

1. Lightly coat 8-inch square cake pan with cooking spray.
2. 2. Place the butter, sugar, and syrup in a pan and cook over low heat, stirring until the mixture is well combined.
3. Remove the pan from heat and stir in the oats until coated. Add the fruit and nuts; mix well.
4. Turn into pan and press down firmly.
5. Bake in a 350 degree F oven for 30 minutes. Cool for 30 minutes and then place in refrigerator. When completely cool, cut with a knife into bars.

Dairy-Free Variation: Use margarine.

Low-Sugar Variation: Omit all sugars, use 1/3 cup sugar-free maple syrup.

Nut-Free Variation: Omit nuts.

---