Packing a lunch for a child with allergies takes lots of planning.

"Don't despair," author Terry Traub says in "Food to Some, Poison to Others" (Frederick Fell Publishers, $14.95).

"Kids with allergies often end up with far more delicious, healthful, and thoughtfully prepared lunches than their classmates," she said. "It's easy to be somewhat 'mindless' about lunch when there are no restrictions."

These recipes from Traub will make an interesting lunch for children with or without food allergies. They're dairy-free, egg-free, corn-free and gluten-free.

2 slices gluten-free bread2 to 3 tablespoons Pecorino Romano pesto (recipe follows)2 to 3 turkey bacon slices (cooked in microwave)1 to 2 leaves green or red lettuce1 to 2 slices tomatoToast bread. Spread pesto on both slices. Place cooked turkey bacon, lettuce and tomato on one bread slice. Cover with other prepared bread slice. Cut in half.

2/3 cup almonds, coarsely chopped1 cup pitted dates or figs¼ cup dried apricots1 tablespoon olive oil2 tablespoons orange juiceAdd almonds to food processor and pulse until finely ground. Add remaining ingredients to almonds. Pulse in food processor until a sticky paste is formed. Remove mixture from processor and place on a piece of wax paper. Cover with another piece of wax paper. Using a rolling pin, roll mixture to about Z\v -inch thick. Cut into 12 bars. Place bars on lightly greased jelly roll pan and bake in preheated 350-degree oven for 10 minutes. Remove bars and flip over. Return to oven and bake 5 to 10 minutes more, until lightly brown. Makes 1 dozen bars.

4 cups oats½ cup pistachio nuts, shelled, chopped½ cup slivered or raw almonds, chopped2 tablespoons cinnamon1 cup plus 2 tablespoons pure maple syrup2/3 cup coconut1/3 cup olive oil1 cup dried cranberries½ cup dried cherries or dried apricots, choppedMix ingredients together in large bowl. Spoon onto a lightly greased jelly roll pan. Place into a preheated 350-degree oven. Cook 25 minutes, stirring every 5 minutes. Cook up to 5 to 7 minutes more, depending on your oven, until dry. Store granola in container with tight lid. Makes 6 cups.

¼ cup pine nuts2 to 3 garlic cloves, chopped3 tablespoons Pecorino Romano cheese (sheep), grated2 cups basil leaves, washed and pounded on with tenderizer to bruise½ cup extra-virgin olive oil, plus extraIn small non-stick skillet, toast pine nuts until just golden, add garlic for 1 minute. Take off heat and cool. Place pine nuts, garlic, cheese, basil and olive oil in food processor, and pulse until finely chopped. Place pesto in an air-tight container. Pour extra olive oil over pesto. This is to prevent the pesto from oxidizing and turning black. With each use, cover the pesto with more olive oil.Note: Most pesto sauces are made with Parmesan cheese, which comes from cow's milk. That is why you have to make your pesto.