Recipe: Oatmeal Fudge Bars

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There a few things that make me heart leap as much as it does when I can make something that not only my whole family can enjoy together, but that everyone raves over. Especially with Jonah being able to experience flavors he doesn’t get much of, I could cry.

Maybe it’s pregnancy hormones, but watching that little boy double-fist this Oatmeal Fudge Bar on his belly with the cold kitchen floor underneath him made a lasting impression on me as a sweet reminder of why I do what I do, how important my job as Mama is, and why cooking is so much of my passion.

It feeds my family, it binds us together, and it allows us to just be.

Bring yours together with this dairy-free, gluten-free,  & nut-free winner:

OATMEAL LAYER

1/2 c. dairy free shortening

1 c. brown sugar, firmly packed

1/4 c. unsweetened applesauce

1 tsp. vanilla

1 c. gluten-free all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

2 c. old fashioned or quick cooking oats (I prefer old fashioned but use whatever you have)

FUDGE LAYER

1/2 c. gluten-free all purpose flour

1/4 c. granulated sugar

1 1/2 dairy free chocolate chips (Enjoy Life or Divvies)

4 T. dairy free margarine (I use Organic Earth Balance)

1 T. water

Preheat oven to 350 degrees and spray an 8 inch glass Pyrex baking dish with dairy free baking spray. Set aside.

In the bowl of a mixer fitted with the paddle attachment (or use a medium bowl with a wooden spoon) combine the shortening and sugar until light and fluffy. Add applesauce and vanilla and thoroughly combine. In a small separate bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and stir well. Stir in oats. Reserve 1 cup of oatmeal mixture for topping. Spread the rest into the prepared glass dish using the back of a spoon or your fingers. Set aside.

Make Fudge Layer: In a microwave safe bowl combine the chocolate chips and dairy free margarine. Heat in the microwave 20 seconds at a time until the chips are just melted. Add 1 T. water and stir with a rubber spatula until combined. In a small bowl combine the 1/2 c. flour and 1/4 c. sugar with a wire whisk. Add the chocolate mixture to the flour mixture and stir until combined. Spread the fudge layer over the oatmeal layer. Sprinkle top with the reserved oatmeal mixture and spread with the back of a spoon or your fingers. Bake 20-25 minutes or until lightly browned. Cool completely before cutting into squares.

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Getting Over Yourself: The Emotions Behind Anaphylaxsis

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You can easily picture how horrifying it is to watch your child go through Anaphylaxsis. If you’re like our family, we’ve encountered those life and death moments five times now.

You beg and plead with God to make them keep taking a single breathe, just one at a time until help arrives.

You panic as you watch your child swell into something unrecognizable, changing colors everywhere from pink, to purple, to blue.

It’s simple as a parent, whether you’ve been in that scenario or not to understand where your heart aches in those moments of uncertainty in the frailty of life.

But there’s more to it.

I remember sitting in the hallway of the hospital ER this last time I had saved Jonah’s life by giving him the EPI-Pen after TJ had discovered he was crying in his bed because he couldn’t breathe. I was holding on to him while digging for my phone with our allergy list, because in an emergency I can’t trust myself to remember all fourteen of them. The nurse ran through their typical questions and in my blur of sadness, worry, and panic another unexpected wave hit me, just as it always does.

Guilt.

Inadequacy.

Remorse.

Unforgiven.

Whenever I know we are in the clear, immediately these emotions rear their ugly head screaming at me, telling me I’m not good enough to take care of my son for weeks after the fact. Even bringing myself back to the scene in my head takes me there.

I could have double checked the nutrition label instead of wondering if people around me would think I was paranoid. I should have asked to speak directly to the chef at the restaurant to see if the recipe changed instead of relying on the waiter for right information. That I should have stayed at home instead of trusting him with another person because I would be in close proximity standing at the ready should something go wrong. That I should have been more of an advocate for him.

Especially in the beginning of our journey, I made a lot of rookie mistakes.

But the reality is that I am learning along the way. I was thwarted into this new allergy world and have taught myself everything I can every day that I get. I have dedicated my life to researching food, making my home a safe haven, planning ahead, cooking, double-checking cross contamination, educating those around us for his safety.

I have endured the looks, the disbelief, the rude comments, the sh-luffing off by general society all in the name of keeping my son alive. Breathing. Laughing. Playing. Happy.

Whether I could have prevented any episode of Anaphylaxsis or not, the point is that it is never my fault. What I am doing will always be enough because I’m giving him all that I have and all I am capable of giving.

And whether or not I feel it that day or not, my daughter and my son’s lives rest in the hands of a God who made them perfect just the way they are. Anaphylaxsis and all.

I will always be enough of a Mom for them.

I pray that where ever you find yourself on your journey, you have a renewed confidence knowing you are exactly who God had in mind. Imperfections and all. -Psalm 139:14