Fruity Oatmeal Bars (milk -free, egg -free, wheat-free)

1 cup oat flour
1 cup quick-cooking rolled oats, uncooked
2/3 cup sugar
¼ tsp. baking soda
½ cup (I stick) milk-free margarine
1 jar of your favorite fruit preserves

Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Cut in margarine until mixture resembles coarse crumbs. Preserve half of the flour mixture. Press remaining mixture into ungreased 9-by-9-by-2-inch baking pan. Spread with fruit preserves and sprinkle with the flour mixture. Bake until golden brown for 30 to 35 minutes. Cut into bars when cool.

Buckwheat with “Milk” (Dairy –free , Eggless)

With dairy, egg and soy allergy  (just to name a few), my children have a very limited variety for breakfast. Buckwheat is nutritious, and with rice milk, it is a wholesome breakfast. This is one of their favorite.

1 cup of buckwheat (cooked as per instructions- without salt)
rice milk
white or brown sugar

Serve half a bowl of buckwheat, add rice milk to cover it (cereal and milk consistency). Add ½ tsp- 1 tsp of sugar according to taste. Serve warm.

Eggless Pancakes (Dairy-Free)

Not only are they easy to make, these eggless pancakes  are very fluffy and delicious. When you taste them, you will not believe these pancakes are eggless!

2 cups flour
4 tsp. baking powder
½ tsp. salt
3 T. sugar
1 cup rice milk or water
1 cup plain seltzer
3 T. oil
¼ tsp. vanilla extract

Prepare half a cup of oil for frying. Mix all of the ingredients adding seltzer last. Scrape all of the flour from the bottom of the pan. Heat a small amount of oil on a low flame. Using a ladle, pour pancake batter onto the skillet. When edge of pancake turns brown, flip it over and let it cook till golden in color. Repeat until all of the batter is used up. Pancakes could be refrigerated or frozen. The batter could be refrigerated to make fresh pancakes in the morning. Serve with syrup and enjoy!