• Chef Martha Morgan

How-To Festival and the Secrets to No Bake Cookies from your Childhood Allergy-Friendly

On May 14th, I taught a Class at our Local How-To Festival at our main library in downtown Louisville. My How-To was about substituting dairy, eggs, and wheat in a recipe; we made some of my favorite egg substitutions and put knowledge to work on a no-bake cookie. If you want to learn more about egg substitutions, check out my video.



Teaching my How-To Festival class in Person!!

I went over thickening and baking alternatives such as amaranth flour, potato flour, or banana flour. You could also use arrowroot, potato starch, or mungbean starch. You can learn more about using these alternative flours and starches in sauces by clicking this blog.


Some substitutions for dairy milk and yogurts: Oat, hemp, almond, cashew, coconut, soy, and rice. There are so many more than there used to be. Some substitutions for butter

can be oils such as coconut, spectrum organic shorting, olive oil, nut oils, avocado oil, etc.


Pouring my chocolate mix over the oats, stir well, and then done!

The cookies; the recipe is top 9 allergy-friendly, gluten-free, and vegan. I use sun-nut butter, but you can use any safe nut butter. I can’t eat them with cocoa powder, but you can substitute Carob powder in place of the cocoa powder. Keep reading for the full recipe, or watch my No-Bake Cookie Memorial Day Weekend Allergen Recipe Conversion Challenge video!


Ingredients


2 Cups Sugar ( can use Coconut sugar, monk fruit sweetener, or any sweetener you can have)

3 Cups of Oats Glutenfree (Can sub hemp seeds, buckwheat, flaked coconut, or other grains )

½ Cup of safe Milk (I use Rice Milk)

8 tablespoons of palm shortening or coconut oil

¼ cup unsweetened Cocoa Powder (or Carob Powder)

1 cup of sun butter or a safe nut butter alternative

1 tablespoon of vanilla extract

½ teaspoon of salt

¼ teaspoon of cream of tarter


Scooping, and waiting is the hardest part.

Let’s Get Started


You will need to layout a sheet pan or platter with parchment paper to allow your cookies to be set upon. A medium saucepan, large bowl, spatula, small spoon, whisk, and container for storage


In a medium saucepan, bring the sugar, “milk” shortening, and cocoa to a light boil for approx one minute while occasionally stirring over medium-high heat. Add in the Sunbutter next, stir until smooth next; remove from the heat, add the cream of tartar, salt, and vanilla stir well to combine. Place your oats in a large mixing bowl, add the chocolate mixture, and stir till well combined.


Let the mixture rest for a few minutes, and then drop by teaspoon fulls of the mixture onto the prepared parchment paper-lined sheet. Allow to cool and set at room temperature; this generally takes about 30 minutes. You can refrigerate and hold them in an air-tight plastic container for 3 to 5 days before they start to dry out if they last that long.


The best part for me is to see people enjoying food again!

Thank you to all those that attended my How-To Class. I enjoyed talking to everyone. I love to empower people to have fun in the Kitchen, and I love connecting with so many people over food. Food is essential for maintaining a healthy life. Especially if you have Celiac disease or food allergies, if you are interested in taking one of my hybrid classes( in person or virtual) at Rainbow Blossom Wellness Center, check out this event link. You can also contact me through allergydragon.com and join my website to get my monthly updates.







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