Get the latest Kidfriendly flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/kidfriendly What do you make for a chocolate freak who's allergic to dairy, nuts and soy? Any chcolate except unsweetened is out because of the lethicin, and butter, coconut oil and most shortening is off the books too! Well, I got creative, and busted out the black beans! My initial batch had mixed reviews because of the banana flavour, so I used a rather interesting blend of ingredients in this batch - flaxseed, apple butter and an egg as well. Add rich, dark-roast coffee and bitter chocolate too and you've got a winner! http://www.grouprecipes.com/107672/jr-jrs-brownie-bars.html This is a 5 star kraft receipe for back to school time,so easy and kid-friendly! Comfort food for everyone. http://www.grouprecipes.com/102264/easy-chicken-pot-pie.html made these based on a recipe from Hannah's blog Bittersweet. She's a culinary genious! These brownies are lower-fat, gluten free, vegan and the best fudgy dessert ever! I modified the original recipe slightly, using chocolate chips and peanuts, amongst other things. I can't wait to make this again! Original recipe: http://bittersweetblog.wordpress.com/2009/04/10/beyond-expectations/ http://www.grouprecipes.com/93490/awesomely-delicious-gf-brownies.html Adapted BY PAULETTE LEPORE MOTZKO PollyLePore@gmail.com from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 20 hours’ rising Paulette Le Pore Motzko found this on The Los Angeles Times website on March 15th, 2009. It was mentioned on "A Baker in Knead" by Ms. Waddle on: http://www.finecooking.com/item/8861/a-baker-in-knead Email me with variations on this recipe and pointers you have found in making it. I'll make it available for others on the main recipe! PollyLePore@gmail.com THERE HAVE BEEN SOME MAJOR EDITS TO THIS RECIPE BY ME THANKS TO ROB MY NEWFOUND COOKING BUDDY. HE'S BEEN MAKING THIS RECIPE FOR 4 MONTHS NOW AND SAYS IT COMES OUT LIKE SOMETHING OUT OF AN ITALIAN BAKERY!! I WAS RIGHT. I AM SO HAPPY HE ALTERED THE YEAST AMOUNT AND HE SWEARS BY USING SPRING WATER. I adapted and simplified the original recipe and this is the edited results. The final pictures are mine with exception to 2 of them. The bread on the blue plate is mine also. Just made it this evening on March 16th, 2009 ****************************************** I know the regular recipe didn't say to do this but after a few hours-3 I think it was I took a wooden spoon and mixed some of the flour that didn't quite get all mixed up the first time around. I then picked the blob of dough up and worked out the particles of flour that hadn't mixed properly. I just pinched them between my fingers. Then I returned the dough in the bowl and covered it for the rest of the slow rise. I let the lump of dough rise for 20 hours in a large bowl with a lint-free cotton cloth on top. Then I baked it with the lid on a large cast iron skillet or "chicken cooker" as it was called by Lodge. I greased the interier of the pan with canola oil drizzled in the pan and then swirled to coat with a paper towel. The bread then baked for 30 minutes with the lid on and then another 30 minutes with the lid off. My picture of my finished bread is upcoming. The one that is on the site will be replaced by my picture which I happen to think looks better than the picture! ******************************************************** This was taken out of the book, "The Minimalist: The Secret of Great Bread: Let Time Do the Work". CHECK OUT THIS LINK. IT HAS STEP BY STEP PICTURES AND GREAT DESCRIPTIONS: http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited http://www.grouprecipes.com/89006/polly-motzkos-easy-20-hour-bread.html Very healthy, filled with fibre, omega-3s, zinc and just the right amount of sweetness. Perfect for lunchboxes or bake sales all year round! http://www.grouprecipes.com/71210/mucho-seed-and-cereal-bars.html Delicious butter biscuit-cookies with raisins and nuts add a delicious note to any teatime! http://www.grouprecipes.com/67394/blarney-stones.html Fudgy and dark, but with a taste reminiscent of Red Velvet Cake. http://www.grouprecipes.com/65927/sourdough-brownies.html My adaptation (some would say bastardization) of the most infamous Dorie Greenspan recipe out there, perfect chocolate butter cookies! A good tip for making even cookie slices that won't flatten on one side is to stick the logs of dough into a paper towel tube - just push the chilled dough through it as you slice! If you freeze this dough (which it does nicely), don't bother defrosting it before baking — just slice the logs with a serrated knife and bake the cookies and extra minute! Cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month. I give both the weight and volume measurements since I prefer the weights when baking but know that most people use the volume for day-to-day. http://www.grouprecipes.com/65814/world-peace-korova-cookies.html I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour. http://www.grouprecipes.com/63378/chocolat-noir-brownies.html Can you tell I'm on a Kamut kick? I can't help it - this versatile grain is so delicious! This is a great after-school (or take along) treat, and you can swap out the almond milk for soy, rice or cow's milk of you prefer. Basically, it's Rice Krispies with no butter and Kamut.The puffs can be found in health food stores, Nature's Path makes a version of it. http://www.grouprecipes.com/54227/almond---kamut-krispies.html