My daughter and I have been doing an Elimination Diet for the past month to better understand the journey my patients undertake while trying to uncover the root cause of their illness. Furthermore, there has been a dramatic rise in food allergies in recent years, for various reasons. Since so many people are battling food allergies it is important for me to understand how to shop, cook, substitute ingredients, feed a family, create school lunches, put together work lunches, eat out and socialize on An Elimination Diet. Giving advice is one thing, living it is another matter all together.
Allie and I gave up the following things for the past month – gluten, dairy, soy, egg, peanuts, shell fish, corn, caffeine (coffee/green tea), chocolate, alcohol (not applicable to the 16year old since she is not drinking). Other items on the elimination diet are – white sugar, preservatives, food coloring, and artificial flavors – which we avoid regardless.
Today I am sharing a favorite recipe which we uncovered while on this journey. It has sweetness, protein, fiber, and potent brain nutrition. It is easily made by school age children and as I have said before, getting kids cooking in the kitchen is the best way to tackle picky eating. Lastly, this recipe can be used for breakfast, lunches, after-school snacks, and dessert. Let’s get to work.
- 2 cups rolled oats
- 1 cup nuts – blanched almonds, hazelnuts, peanuts, walnuts
- 1/2 cup dried fruit – apricots, cranberries, raisins
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup small seeds – chia, sesame
- zest of 1 orange or 2 mandarins, finely grated
- 1/8 tsp himalayan salt
- 3/4 cup maple syrup
- 1/4 cup olive oil or coconut oil
- Preheat the oven to 160°C (320°) fanbake or 170°C (340°) regular bake
- Line a medium baking sheet with baking paper, use a bleach free brand when possible
- Mix all first 8 ingredients into a bowl (excellent job for school age children)
- Place maple syrup and oil in a sauce pan. Bring to boil, stirring constantly
- Remove from heat and tip immediately into the bowl of dry ingredients
- Mix well and pour onto baking tin.
- With wet hands press the mixture down firmly
- Bake for 20-30 min until nuts start to turn light golden brown
- Cool in the tin
- Cut with knife when cold
- Keep in airtight container.
Notes: The bars tend to be crumbly. This is perfect for eating it as “cereal”, “Muesli”, or sprinkled over yogurt along with your fave fresh fruits.
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