Tag Archives for " allergy friendly "

15 monkey bars

Allergy-Friendly Monkey Bars

Do you need an allergy-friendly dessert that the entire family can enjoy?

monkey barsIt’s always fun in our house when we discover new recipes that are delicious and allergy-friendly. This particular one has been adapted to be completely Egg-, Gluten-, and Nut-Free.

My daughter and I enjoy baking together. I love her smile and cheer when she takes that first bite. This recipe is a winner, and she has already asked me to make it again.

monkey bar

One thing I love about these bars is that the longer they sat and cooled, the better they tasted–even days later! The banana helps keep them moist. In other words, make them ahead of time, and enjoy all week!

Here at MOMables™, we try not to endorse certain brands of food, and when we do, we feel it’s important to disclose this to you. 

However, we realize when it comes to food allergies, it can be difficult to find products that are safe for all our needs. For this recipe, we used King Arthur Flour Gluten Free yellow cake mix. It is made in a Top-8 allergy-free facility. The same goes for the chocolate chips and sunflower seed spread: EnjoyLife brand is free of the Top-8 allergens, and SunButter is the preferred Peanut Butter alternative for my family. It’s gluten-, nut-, dairy-, and egg-free as well as being vegan and kosher.



Allergy-Friendly Monkey Bars

monkey bars

SunButter Banana Chocolate Bars – Egg-, Gluten-, & Nut-Free

  • Author: MOMables
  • Yield: 16
  • Cuisine: Baking


  • 1 box yellow GF cake mix (or regular if you can tolerate)
  • 1/2 cup butter, melted
  • 1 cup creamy Sunflower Seed Spread (or other PB alternative spread)
  • 1 medium-large ripe banana, mashed
  • 1 1/2 cups chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla


  1. Preheat the oven to 350F, and coat an 8×8 baking dish with cooking spray. Set aside.
  2. In a large bowl, combine the dry cake mix, melted butter, sunflower seed spread, and banana. Mix.
  3. Spread evenly into your baking dish, reserving 1 cup of the mix for the topping.
  4. On your stovetop, in a medium saucepan, melt the chocolate chips (reserving a few chips for the topping), condensed milk, and butter. Remove from the heat, and stir in the vanilla.
  5. Pour the chocolate mix over your cake mix already in the bottom of your baking dish.
  6. Taking tablespoons of the remaining cake mix, evenly drop spoonfuls over the chocolate mix, creating a nice topping.
  7. Bake for 20 to 25 minutes, until a toothpick comes out clean.
  8. Remove from the oven, and sprinkle the reserved chocolate chips evenly on the top. Cool completely before cutting.


19 Cinnamon Pumpkin Seed Butter Recipe

Think homemade nut butter may be too much trouble? Think again! This Cinnamon Pumpkin Seed Butter Recipe is super easy, and a perfect thing to send in your child’s lunch

Cinnamon Pumpkin Seed Butter - nut free butter

“There really isn’t much that is easier than making nut butter.”

These are the words I’d been told time and time again.  Yet, when it came my turn to make a creamy nut butter of my own, all I had was a bowl full of dry, crumbling, no-where-near-creamy nut butter.  If this was so easy, what was I doing wrong?  After polling a few friends and searching around the internet, it turns out just a couple of tips can make all the difference in achieving a creamy, homemade nut butter.  Here’s what I learned…

1.  Once you start…just let it go.

This was the advice of a good friend that ultimately was the most helpful.  All food processors are different and, it turns out, mine was taking longer than expected to take the nuts from a dry, crumbling mixture to the point where the nut oils are released and the creamy butter begins to form.  Be patient!

2.  Don’t be afraid to add oil.

If, after waiting on that magical moment for your creamy nut butter to evolve, you still think it’s a little dry, it’s okay to add a bit of oil.  A little goes a long way, so add about a teaspoon at a time, slowly and sparingly. Coconut oil can be used if you don’t mind a coconut-ty flavor to your nut butter, otherwise select a neutral tasting oil.

Cinnamon Pumpkin Seed Butter

  • Author: MOMables.com
  • Category: spreads


  • 3 cups pumpkin seeds, raw and shelled
  • 1/4 teaspoon cinamon
  • 1 1/2 Tablespoons maple syrup


  1. Preheat oven to 350.
  2. In a bowl, toss cinnamon and pumpkin seeds to evenly coat.
  3. Place the pumpkin seeds on a cookie sheet and bake for 15 minutes or until golden.
  4. Allow to cool.
  5. Place the seeds in a food processor and process into butter for several minutes, occasionally scraping down the sides with a spatula.
  6. After the first minute or two, it will look like a giant ball, keep going.
  7. Add your pure maple syrup (optional) and continue pureeing until it becomes smooth.


Cinnamon and maple syrup are optional. You can make plain pumpkin seed butter the say way just omit optional ingredients



Allergy-Friendly Chewy Chocolate Mint Cookie Cups

Do you love all things “mint” as much as I do? If so, you’ve landed in the right place!

Hello, my name is Keeley, and I’m addicted to all things “mint.” Candies, coffees, teas, you name it! My daughter has apparently inherited my love for mint flavors because we cannot get enough of it in our house.

These Chewy Chocolate Mint Cookie Cups were an instant hit. Mini in size, making them the perfect bite-size snack or dessert in the lunch box. They are gluten-, egg-, and nut-free. Try making them dairy-free by using additional allergy-friendly chocolate chips and adding peppermint extract instead.

You can also bake and freeze these cups. Once thawed, they’re still as perfectly chewy and delicious as the day they were made!

Allergy-Friendly Chewy Mint Chocolate Chip Cookie Cups

  • Author: MOMables
  • Yield: Yields 50 mini cups
  • Cuisine: Baking


  • 2 1/4 cups gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 flax egg replacers* or two eggs
  • 1 cup Andes Creme de Menthe baking chips (gluten-, nut-, and egg-free)
  • 1 cup EnjoyLife MiniChips (free of Top 8 allergens)


  1. Preheat the oven to 350F, and coat a mini-muffin pan with cooking spray.
  2. In a large bowl, mix together the flour, xanthan gum, baking powder, baking soda, and salt.
  3. In a medium bowl, blend the butter, brown sugar, granulated sugar, vanilla, and eggs.
  4. Pour the butter mixture into the flour mixture, and mix until creamy, scraping the bowl often.
  5. Stir in the Andes baking chips and the MiniChips.
  6. Fill each cavity of the mini muffin pan about three-quarter full with about 2 teaspoons of the dough.
  7. Bake for 10 to 12 minutes until golden brown. (Be careful not to overbake, or they won’t be chewy!)
  8. Let them cool for 2 to 3 minutes, then remove them from the pan gently, with a knife to pop them out of each cavity.


To make a flax egg: Mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Mix until creamy, and let stand for at least 10 minutes until it forms a gel-like consistency.


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