I loved making treats for my son. J. didn’t have any allergies, but some of his friends had to avoid peanuts and it was just easier to discover all the wonderful things I could make without: snacks with fruit, seeds, grain, oats and brown sugar. Occasionally there might be a chocolate chip or three, golden raisins, dried blueberries, good times! Now our friend Thomas is newly peanut-free and we’re happy to contribute.
I don’t have a picture for either of the recipes, so here’s a photo of the Boy, snacking.
Brown Bag Banana Bars, adapted from the King Arthur Flour cookbook
1/2 cup butter, 2/3 cup brown sugar, 1 egg, 1 tsp. vanilla,3 ripe bananas
1-1/4 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup cornmeal, 2 tsp. baking powder, 1/2 tsp. salt, 2 tbsp. poppy seeds, 3/4 cup raisins (I like the look of golden raisins. Experiment with softened dried blueberries, too.)
In the bowl of a mixer, cream the butter and sugar and add the egg and vanilla. Mash the bananas (which will make about 1-1/2 cups) and stir them in. Combine the flours, cornmeal, baking powder, salt and poppyseeds and stir into creamed mixture until all blended. Add the raisins. Spread in a greased 13 x 9 inch baking pan and bake at 350 degrees for 20 to 25 minutes, until the edges are golden. Cool on a rack and cut into bars. Makes 3 dozen bars.
Ingredients: 3/4 cup all-purpose flour, 3/4 cup whole-wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 3 tablespoons packed brown sugar, 1/2 cup rolled oats (not quick-cooking), 1/2 cup raisins or dried cherries, 2 teaspoons fennel seed (optional), 3 tablespoons butter, melted, 1 large egg, lightly beaten, 1 cup buttermilk. (After you get a feel for these you can really load them up with fruit: fresh raspberries and blueberries with plumped raisins, chunks of papaya or peach, dates, really just about anything.)
Directions; Preheat oven to 400 degrees. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. Stir until batter is evenly moistened (do not overmix). Drop batter by 1/3 cupfuls, 2 inches apart, onto a greased baking sheet. I use the Silpat for these, because they can be a little sticky. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.