'Double Energy Twins' from Santa Barbara release allergy-free, sugar-free snack cookbook

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Experts estimate 15 million people in the United States suffer from food allergies.

Local twins and best selling cookbook authors aim to help.

"The best way to make sure your food is safe is to make sure you make it yourself and it's fun, too!" said Shari and Judy Zucker of Santa Barbara during a Skype interview.

Self-described Double Energy Twins, the Zuckers recently released their "Ultimate Allergy-free Snack Cookbook."

In it are more than 100 sugar-free recipes that are also made without the top eight allergens: soy, dairy, eggs, wheat, shell fish, fish, peanuts, tree nuts.

They said without sacrificing taste, they were able to come up with healthy, allergy-free snacks.

"We take certain recipes that we really love that are traditional comfort foods, like brownies and make carob brownies, and then instead of using wheat flour we use brown rice flour or oat flour," said Judy.

"Even things like pizza or tater tots and making them healthy and kid friendly. All of our recipes, there's over a hundred of them, are kid tested," said Shari.

And they stressed not just people with allergies, but also diabetics, cancer survivors and vegans can benefit from these snacks.

The book is available on Amazon.

They have sold so many books that the twins plan to come out with part two that focuses on entrees.

Click here to learn more about the Double Energy Twins.

**Here's the recipe for the Lemon Drop Cookies that Carina profiled on Daybreak:
Ingredients:
1 tablespoon flaxseed meal
2 tablespoons warm water
1 cup brown rice flour
1 teaspoon baking powder
1/2 cup unsweetened flaked coconut (optional)
1/2 cup lemon juice
3 tablespoons grapeseed, sunflower or safflower oil
1 teaspoon vanilla

To make:
1. Preheat oven to 350F. Lightly oil a cookie sheet and set aside
2. In a cup or small bowl, mix together the flaxseed meal and water. Set aside.
3. Combine the flour, baking powder and coconut (if using) in a medium bowl. Set aside.
4. Place the lemon juice, oil, vanilla, and flaxseed mixture in a large mixing bowl and stir until well blended.
5. Add the flour mixture to the lemon mixture and stir to form a thick batter-like dough.
6. Drop rounded tablespoons of dough about two inches apart on the prepared cookie sheet.
7. Bake for 10-12 minutes or until lightly browned.
8. Cool the cookies a few minutes before removing from the cookie sheet. Transfer to wire rack to finish cooling.
(**Carina also drizzled the cookies with honey**)