The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Put fruit in a large bowl and add coffee. Stir. Soak overnight.
Preheat oven to 350 °F. Line a 9″ x 13″ baking pan with parchment paper.
Mix flour and baking soda into bowl with dried fruit mix. Mix in chocolate chips.
Press fruit and flour mix into baking pan. Bake for 45-60 minutes, until top is golden brown.
Any dried fruit will do but if necessary pieces should be cut down to raisin-size. I find it tastes best is at least half of the fruit is raisins and currents. It gives a wine-y flavor.
If you have self-rising flour, replace flour and baking soda with 2 cups self-rising flour.
Carefully check your selection of fruits as many dried fruits are packaged on the same lines as peanuts and tree nuts.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.