Tag: Kid Friendly


May
2013

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Breakfast, Cookies

So one morning I was hungry and didn’t have my usual ingredients to make Smoothie. There are many things that I could have made, but what I really wanted was a cookie… 🙂

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely legitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them 🙂

Cranapple Breakfast Cookies 2

Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Tasty Tuesdays, Mix It Up Mondays


May
2013

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

categories: Bars&Squares, Breakfast, Grain Free

I have been finding that I miss granola bars. Yes there are some out there that are gluten free. The problem is that with multiple food allergies, even the products that are gluten free just don’t work because many still contain sugar or milk. The other thing is that those products just don’t taste that good. So I started playing with a bunch of ingredients, trying to make a healthy yet tasty granola bar. I think this worked out well, but I’ll continue making different flavours so that there is are variety.

Do you ever miss nice chewy granola bars? I did!

I wanted something that tasted sweet and yet was healthy! I found it now 🙂

Chewy Almond Granola Bars

Coconut Almond Chewy Bars (Gluten Free/ Dairy Free/ Grain Free/ Refined Sugar Free)

1 c. quinoa flakes
1 c. almond flour
1 c. unsweetened coconut
1/2 c. ground flax seed
1/2 c. chopped almonds
1/4 c. dried cranberries or raisins
2 tsp. cinnamon
1/2 tsp. sea salt

1/2 c. coconut oil(melted)
1 c. honey
1 tsp. vanilla
3 eggs

Preheat oven to 350 degrees

Mix all your dry ingredients together in a good sized bowl. Then mix in your wet ingredients.
Pour all ingredients into a greased 9by13 inch pan.
Bake for about 20 minutes/ until edges start to brown.
Then let your bars sit for at least ten minutes before cutting.
Store in the fridge or freezer.

Coconut Almond Chewy Bars
Makes 16 bars or 32 squares.

Apr
2013

Strawberry Ice Cream (Dairy Free/ Paleo/ Refined Sugar Free/ Vegan)

categories: Egg Free Baking, Ice Cream & Sorbet, Paleo, Vegan

What a better way to celebrate the warmer weather than with homemade strawberry ice cream I actually make this ice cream at least once a month 🙂 … So yummy!!

Coconut-Milk Strawberry Ice Cream

 

Strawberry Ice Cream (Dairy Free/ Paleo/ Refined Sugar Free/ Vegan)

2-400 ml cans coconut milk (Place your milk in the fridge overnight)

2 cups. strawberries plus 1/2 c.

1/2 c. honey (use maple syrup for vegan)

2 tsp. vanilla

pinch of sea salt

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Just before time is up add an additional 1/2 c. of cup up fruit.Will be consistency of soft ice cream. For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not top your ice cream with Whipped Coconut Cream…

Strawberry Ice Cream Dairy Free

 

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours. If you like ice cream, why not try my Strawberry Ice Cream Cake!

Shared On: Swap N Share Sunday, Mix It Up Monday, Tasty Traditions, Slightly Indulgent Tuesday, Traditional Tuesday, 5-Ingredient Mondays, Wellness Weekend, In and Out of the Kitchen, Raw Foods Thursday, Food On Fridays, Healthy Vegan Fridays


Apr
2013

Chicken Fingers (Gluten Free/ Dairy Free)

categories: Dinners- Chicken

What kid doesn’t like Chicken Fingers? Well I’m sure there are a few but not many.

Even if your child or you have food allergies, you can still enjoy the simple enjoyments of breaded chicken fingers…

Dip them into honey garlic sauce that is out of this world!

Breaded Chicken Fingers

Chicken Fingers (Gluten Free/ Dairy Free)

2 chicken breasts - boneless, skinless
1/2 c. rice flour
1 egg- beaten
1/2 c. chex cereal or tortilla chips- crushed
2 tsp.My Spice Mix- divided or your own spices

Preheat oven to 425 degrees
Slice your chicken breasts into strips. You’ll need three bowls or plates. One for the rice flour, one for the egg, and one for the chex cereal. Mix 1 tsp. of the spice mix into the rice flour. Mix the other 1 tsp. of spice mix into the cereal. Dip each piece of chicken; first in flour, then egg then cereal. Then put onto a baking rack. Repeat for all the chicken pieces.
Bake chicken for about 20-30 minutes until cooked through. Makes two adult servings.

I served them with potato wedges and Honey Garlic Sauce for dipping.

Or you may want to feed the kids chicken fingers while the adults enjoy Goat Cheese Stuffed Chicken

Shared On: Gluten Free Wednesdays, Slightly Indulgent Tuesday, Tasty Traditions,


Apr
2013

Chocolate Chip Cookies (Gluten Free/ Dairy free/ Vegan Option)

categories: Cookies, Egg Free Baking, Vegan
When you were little can you remember the first cookie you ever ate? Probably not…
You can probably remember your favourite childhood cookie. 🙂
For me it was definitely the Chocolate Chip Cookie!
With all the other cookies, squares, pies, and cakes, that cookie is the one that sticks in my mind.
Did you think that when you went gluten free that you wouldn’t be able to have them anymore? I had a very nice email from a lady asking if I would make a gluten free and dairy free chocolate chip cookie recipe…So here they are 🙂
And who doesn’t like them??
Chocolate Chip Cookies

Chocolate Chip Cookies (gluten Free/ Dairy Free/ Vegan Option)

1/2 c. coconut oil ( shortening or butter if not vegan or dairy intolerant)
1/2 c. unsweetened applesauce
1 c. palm sugar (or desired granular sugar)
2 eggs (For vegan Gel Eggs**)
2 tsp. vanilla
1 tsp. xanthan gum
1/2 tsp. sea salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. dairy free chocolate chips,chopped dark chocolate, or carob chips
Preheat oven to 325 degrees
Cream coconut oil, applesauce and palm sugar together; then add eggs and vanilla, mix.
In another bowl mix together flour mix, xanthan gum, baking soda, baking powder, and salt. Mix wet ingredients into dry. Drop by teaspoon onto cookie sheet. Bake for 10-11 minutes for chewy cookies, and 13-15 for crispier.
Makes about 3 1/2 dozen. Freezes well.
** To make two gel eggs: mix together 2 Tbsp ground chia with 1/3 c. water and let sit 2 minutes. Mix in when eggs are called for.

Apr
2013

Apple Crisp (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free)

categories: Extra Desserts, Vegan

So I received a phone call recently from my daughter…

Jenn: “Mom, where is your apple crisp recipe?”

Me: “What do you mean?”

Jenn: “You have Caramel Apple Flan and Apple Pie on your site, but where is your apple crisp recipe?”

Me: ” I thought I put that on ages ago… Oops, sorry. Let me get right on that.”

Apple Crisp

So that was the jist of the conversation… Apple Crisp was one of the first recipes that I converted because it was so easy to do. I assumed that I had already posted it… Guess I shouldn’t assume things.

Here is my Apple Crisp recipe… It has evolved to be healthier that it used to be, as well as allergy free. I add the water in with the apples to make somewhat of a built in caramel sauce.

Apple Crisp (Gluten Free/ Dairy Free/ Refined Sugar Free)

Preheat oven to 350 degrees

1/2 c brown rice flour

1 c. gluten free oats

1 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c.palm sugar (Or desired granular sugar)

1/2 c. coconut oil-melted ( margarine or butter if not vegan or dairyfree)

Mix together and set aside.

6 c. apples- peeled and sliced (cortland or granny smith)

1 tsp. cinnamon

3 Tbsp. palm sugar (Or desired granular sugar)

3 Tbsp. water

Place sliced apples, cinnamon, palm sugar and water into the bottom of a greased 2 quart baking dish.(9by13 will work great). Sprinkle topping over apple mixture.

Bake for 45-50 minutes or until apples are tender. You may want to check on the tenderness after 30 minutes. Time depends on the variety of apples as well as the freshness.

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Serve warm with ice cream or Whipped Coconut Cream.

Shared On: Healthy 2Day Wednesday, Gluten Free Fridays, Wellness Weekend, Swap N’ Share Sunday


Apr
2013

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Cakes & Cupcakes, Soft Diet

I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!

Vanilla Cupcakes

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

4 eggs
1/2 c. coconut oil-melted (or neutral flavoured oil)
2 c. almond milk ( or desired milk)
2 tsp. vanilla

Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.

Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.

Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.

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Top with Chocolate Icing or Cinnamon Sweet Potato Frosting

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Shared On: Gluten Free Round Up


Apr
2013

Cinnamon Sweet Potato Frosting/Dip (Dairy Free/ Paleo/ Refined Sugar Free/ Vegan)

categories: Cakes & Cupcakes, Extra Desserts, Paleo, Soft Diet, Vegan

How would you like an icing that is healthy? Have you ever thought about icing a cake with sweet potatoes?

Would you like your kids to eat more vegetables? Why not try this creamy icing.I have figured out that this icing is a fantastic dip!!

Try it on top of chocolate cake , vanilla cake, or even pumpkin cake for added vegetables…….

Sweet Potato Frosting and Dip(Dairy Free/ Refined Sugar Free/ Vegan/ Paleo)

1 1/2 c. cooked sweet potatoes or yams

2 Tbsp. coconut flour

2 tsp. cinnamon

2 Tbsp. honey (maple syrup for vegan)

1/2 tsp. sea salt

Mash cooked sweet potatoes with mixer or food processor. Add remaining ingredients and mix well.

Sweet Potato Icing

Makes enough icing for 12 regular size cupcakes.

**If you like chocolate, you could try my Chocolate Sweet Potato Frosting.

Chocolate Sweet Potato Frosting

You can also use it as a dip!!

Cinnamon Sweet Potato Dip

Shared On: Swap N Share Sunday, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays , Waste Not Want Not , Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Allergy Friendly Friday, Five Ingredient Mondays, Food on Friday, 5 Ingredient Mondays, FFF Cupcake Party


Apr
2013

Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

categories: Cookies, Soft Diet

So I keep baking… My daughter keeps saying, “aren’t you done”? I just laugh and say no. 🙂
I always love to make a variety of treats. I also really enjoy when people try my treats and then I tell them that they’re allergy free…And then they say, but they’re so good. Love it!!
So I have to flip my thumbprint cookie recipe. Really, I doubt that anyone could tell the difference. I ate about five of them right away… Enjoy!

Jam Thumbprint Cookies
Jam Thumbprint Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1 1/4 c. coconut oil
1/2 c. palm sugar (or desired granular sugar)
2 eggs
1 tsp. vanilla
2 c. gluten free flour mix
1 tsp. xanthan gum
1/2 c. almond flour
approx. 1/4 c. jam ( I use E.D. Smith No Sugar Added)

Preheat the oven to 325 degrees
Cream the margarine and sugar together. Then add the eggs and vanilla and mix well. In a different bowl, whisk together the flour mix, xanthan gum, and almond flour. Add the dry ingredients into the creamed ingredients. Mix well.
Shape the batter into small balls (if you get your hands a little wet it makes rolling and putting in the thumbprint less messy) and put onto parchment paper lined cookie sheets. Push your thumb into each cookie ball. Fill the thumbprint with jam.

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Bake for 16-18 minutes or until the bottoms are just starting to brown. Makes approx. 5 dozen cookies.

If they can make it to the freezer before getting eaten, they freeze well.

Shared On: Mix It Up Monday, MMM Linky Party, Gluten Free Round Up, Make Your Own Monday

Shared On: Lunch Box Love


Apr
2013

Molten Chocolate Cookie Cups (Gluten Free/ Dairy Free)

categories: Extra Desserts
So here in Canada we have Loblaws stores and their name brand is President’s Choice. They come out with the President’s Choice Insider report right before the holidays with new products they have come up with. So on the front page of the one that came out this week was Molten Chocolate Chip Cookies. They looked so good but I knew that I’d never be able to eat them without getting very ill. I had to make some that I could have. So this is my gluten free and dairy free version.
Molten Chocolate Cookie Cups
I started with my Chocolate Chip Cookie recipe. Preheat your oven to 325 degrees. Then take your greased muffin tin, and divide the cookie batter between the twelve muffin tin spots. Use your fingers to mold the batter basically into tart crusts. Keep a bowl of water handy to keep wetting your hands so the batter doesn’t stick to them. When that’s done, take some chopped up dark chocolate and put it into your cookie cups. Bake them for about 18-20 minutes. Let them cool thoroughly before taking them out of the muffin tins or else they break. (Which really wasn’t a bad thing since my daughter and I wanted to try one anyway.) So good!!

Serve them warm with a little Whipped Coconut Cream on the side.
Everyone loves and enjoys them!

To reheat them just put them into the oven while you’re eating dinner. Set them at about 250 degrees. They’ll be warm by the time you’re ready for them. Store in the refrigerator or freezer. If you only want one, then put it on a plate and into the microwave for about 15-30 seconds, depending on your microwave. See if the chocolate is melted. If not, put it back into the microwave for about 15 seconds more.