Conference turris::cooks

re:0
You might try corn flour (masa in the international foods section) instead
of wheat flour in your standard recipes.

mike

Peanut Butter Dreams

1 t vanilla
2 1/4 c ground oat flour (buy it, or use blender or food processor)
2 t baking soda
1/4 t salt - which I would leave out
1 c chopped peanuts
1 c butter or magarine
1 c peanut butter
1/2 c granulated sugar
1 c firmly packed brown sugar
2 eggs

Beat together butter, peanut butter, and sugars.
Blend in eggs and vanilla.
Add combined dry ingredients and mix weel.
Stir in nuts.
Chill dough about an hour.
Shape to form 1-inch balls.
Place on ungreased cookie sheet and flatten with fork dipped in sugar to form
criscross pattern.
Bake in preheated moderate oven (350 degrres F) about 10 minues or until edges
are golden brown.

Makes about 4 1/2 dozen cookies.



Chocolate Peanut Butter Drops

one 6 oz package (1 c) semi-sweet chocolat pieces
1/2 c honey crunch peanut spread (see below)
3 T butter or margarine
1 c oatmeal (uncooked)
3/4 c raisins
1/2 c chopped nuts

Melt together chocolate, honey crunch peanut spread, and butter in medium-sized
saucepan over low heat.
Stir occasionally until well-blended.
Stir in remaining ingredients.
Drop by rounded teaspoons onto wax paper.
Chill until firm.
Store in refrigerator.
Make about 2 dozen.


Honey Crunch Peanut Spread

1 1/4 c peanut butter
2/3 c toasted oatmeal (bake in shallow pan in 350 o F oven 15-20 minutes, until
                       light golden brown)
1/2 c honey

Combine all ingredients; mix well.
Store in tightly covered container in refrigerator.
Makes about 1 1/2 c.
Good as sandwich spread, on celery, carrots sticks, apple slices, and pear
slices.

Granola Bars

3 1/2 c toasted oats (bake oatmeal in shallow pan in 350 o F oven for 15-20
                      minutes until light golden brown)
1 c raisins
1 c chopped nuts
2/3 c butter or margarine, melted
1/2 c firmly packed brown sugar
1/3 c honey, corn syrup, or molasses
1 beaten egg
1/2 t vanilla
1/2 t salt - I would leave this out

Copmbine all ingredients and mix well.
Press firmly into well-greased 15 1/2 x 10 1/2 inch jelly roll pan.
Bake in preheated moderate oven (350 o F) about 20 minutes.
Cool and cut into bars.
Store in tightly covered container in cool place or in refrigerator.
Makes on 15 1/2 x 10 1/2 inch pan of bars.

Variations:
Add 1/2 c flaked or shredded coconut.
Use one 6 oz package of semisweet chocolate pieces instead of half of
the raisins.
Use sunflower seeds instead of half of the nuts.

If you bake this in a 13 x 9 inch baking pan, bake at 325 o F for 3035 mins.
If it is a glass 13 x 9 inch pan, bake at 300 o F.


Double Crunch Bars

4 c uncooked oatmeal
1 1/2 c chopped nuts
1 c firmly packed brown sugar
3/4 c butter or margarine, melted
1/2 c honey or corn syrup
1 t vanilla
1 t salt - I wouldn't use it

Combine all ingredients and mix well.
Press firmly into well-greased 15 1/2 x 10 1/2 inch jelly roll pan.
Bake in preheated very hot oven (450 o F) 10 to 12 minutes or until
golden brown and bubbly.
Cool thoroughly.
Cut into bars.
Makes one 15 1/2 x 10 1/2 inch pan of bars.

Honey Crunch Peanut Balls

1/2 c honey crunch peanut spread (see previous reply)
1/2 c shredded or flaked coconut
1/2 c finely chopped nuts

Conbine honey crunch peanut spread and coconut.
Shape to form 3/4-inch balls.
Roll in nuts.
Chill.
Store in covered container in refrigerator.
MAkes about 1 dozen.

I think that is about all of the wheat-free snack recipes I have.
I am allergic to corn and peanuts myself, but not to wheat.
You might check the next time you go past either a gourmet food
store or a health food store and see if they have a wheat-allergic
cookbook; I have seen several such cookbooks but don't own one since
I don't need it myself.

I don't think most wheat-free breads are very successful, since they
usually don't hold together very well without wheat gluten, but one of
my friends who is also allergic to wheat loves oatmeal pancakes, which
she makes by grinding up oatmeal in her blender and using it in a normal
pancake recipe; I guess the eggs hold it all together.  You could also try
using barley flour, which seems to hold together fairly well, in place of
wheat flour in your usual recipes, if it doesn't cause allergic reactions;
it has a very nice nut-like flavor.

Good luck!
/Charlotte