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BellaOnline's Allergies and Colds Editor

Dad's Day treat

Are men more likely to have food allergies/intolerances than women? Food allergy rates were found to be higher for men, children and non-Hispanic black people in a new study, funded by the National Institutes of Health. Another study done in Norway of severe allergic reactions showed 60 percent were females and 40 percent males.

Studies are contradictory but your dad may be one who does have food allergies, and you may be looking for something tasty to make him for Fatherís Day. Hereís a recipe for some allergen-free crackers for him to crunch on.

They are free of the major food allergens, including gluten, dairy, eggs, nuts and soy. These crackers are easy to make but require some extra time in the oven to insure their crunchiness.

Twice-baked Quinoa-Millet Crackers


1.1/2 cup millet ground into a grainy flour
2.1/2 cup quinoa ground into a coarse flour
3.2 T. sunbutter
4.Flax egg (2 T ground flax in 2-3 T. water)
5.1/4-1/3 cup hemp milk or other alternative dairy beverage
6.1/2 tsp. baking soda
7.1/4 tsp. salt
8.1-2 T. sesame seeds
9.1-2 T. ground flax


1.Preheat the oven to 375 degrees.
2.Mix all the dry ingredients in a large bowl. Then, add the wet ingredients and stir to get a dough that forms a loose ball.
3.Spray and oil lightly a large baking sheet and preheat in the oven to distribute the oil.
4.Press the dough flat on the baking sheet with your fingers. It should be about 1/4-inch thick. Dip your fingers and hands in water to make the dough easier to flatten.
5.Sprinkle the dough with sesame seeds and ground flax and press in slightly.
6.Bake for approximately 20-30 minutes until dough begins to get crispy.
7.Remove baking sheet from oven and cut crackers into small squares using a pizza cutter.
8.Spread the squares apart slightly and return them to the oven for more crisping. This may take another 30 minutes.

Time consuming but well worth the effort. They are whole grain and tasty with seed or nut butter.

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Content copyright © 2013 by Sheree Welshimer. All rights reserved.
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