I finally decided that I had to see what all of the hype was about over Starbuck’s Pumpkin Spice Lattes. Being allergic I decided to surf the net and see what copy cat recipes were out there. I read a few and came up with my own. So here I sit sipping on a hot cup of goodness. Perfect for this chilly morning here on the Palouse. I hope you enjoy!
Pumpkin Spice Latte- Dairy-Free, Gluten-Free
Pumpkin Spice Latte: Dairy-Free, Gluten-Free
1/2 c. coconut milk beverage or other favorite non-dairy beverage
1-2 tbsp. pumpkin puree (fresh if you have it) To taste
1/4-1/2 tsp. pumpkin pie spice
1/2 tsp. GF vanilla
1/2-1 tbsp. sugar or other favorite sweetener to taste.
8oz. strong brewed coffee
Brew your favorite coffee, I prefer a good dark roast. In a glass measuring cup pour in coconut milk beverage, pumpkin puree, pumpkin pie spice, vanilla and sugar. Heat for 1-2 minutes in the microwave. Whisk to froth. Pour into mug with your favorite coffee. Enjoy. This would be perfect with your favorite cookie or other sweet treat. For a yummy after dinner treat add a scoop of your favorite vanilla non-dairy frozen dessert. Happy Fall!!!
Tags: allergic, allergies, allergy, Breakfast, Dessert, Gluten-free, Quick & Easy, Vegan
Once again, I present to you a recipe that uses zucchini! All kidding aside this is a great gluten-free, dairy-free, egg-free, nut-free and vegan zucchini muffin. The texture is light and not crumbly, like so many other gluten-free muffins I have tried. These were great with a hot cup of coffee for breakfast and also with glass of non-dairy milk for an afternoon snack. Whip up a batch today. You won’t regret it! Enjoy!
Quick and easy gluten-free zucchini muffins- dairy-free, nut-free, egg-free and vegan.
Quick and easy gluten-free zucchini muffins- dairy-free, nut-free and vegan
1 Ener-G foods egg replacer
1/2 c. non-dairy milk (I used oat)
1 tsp. vinegar (I used apple cider)
2 Tbsp. oil (I used corn)
1/2 tsp. gf vanilla
2 Tbsp. molasses
1/2 c. millet flour
1/2 c. sorghum flour
1/4 c. tapioca starch
1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. gf baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. grated zucchini
(You could add 1/3c sugar if you want a sweeter muffin)
Preheat oven to 350. Grease muffin tin or use muffin papers. Prepare egg replacer. Add remaining ingredients. Mix well. Scoop into muffin tin. Bake about 12-15 minutes or until a tooth pick inserted into the center comes out clean. Cool and enjoy!
Makes 6 muffins
Tags: allergic, allergies, allergy, Autism, Breakfast, Dairy-free, Egg-Free, GF/CF, Gluten-free, Muffin, multi-grain, Nut-Free, Quick & Easy, Sorghum, Vegan
I had a wild hair this spring and planted way too many zucchini seeds. The results equal about 100 lbs of zucchini to use what I can and find homes for the rest. People have started to turn and go the other way when they see me walking towards them. Just kidding! Although I bet they are thinking to themselves, “I hope that she doesn’t ask me if I need any zucchini, again!” I have had to get creative with my uses. I have made strawberry-zucchini jam, zucchini bread, zucchini muffins, stuffed zucchini boats and today chocolate zucchini brownies. My kids have started asking, “is there zucchini in this,” before every meal. Using the Betty Crocker GF Brownie Mix makes these quick and easy. Hiding veggies in them makes them healthier, right? These are a rich and fudgy brownie, not cake-like. I imagine if you can use eggs, they would have a more cake like texture. Please leave a comment to let me know how you make yours and what your results are. Enjoy!
Fudgy zucchini brownies.
Quick and Easy Gluten-Free Chocolate Brownies- Dairy-Free, Egg-Free, Nut-Free and Vegan
1 Betty Crocker Gluten Free Brownie Mix
2 tbsp. flax meal + 6 tbsp. hot water
1/4 c. oil (I used corn, use your favorite)
1 c. grated zucchini
Preheat oven to 350. Grease the bottom ONLY of an 8×8 pan. In a mixing bowl combine flax meal and hot water. Let gel for a few minutes. Add remaining ingredients. Stir well. Spread into the bottom of the prepared pan. Bake 30-40 minutes. Cool completely before cutting. I couldn’t wait that long and needed to make short sawing motions to keep them from breaking apart. Enjoy!!!
Tags: allergic, allergies, Autism, cake, Dairy-free, Dessert, Egg-Free, flax, GF/CF, Gluten-free, Nut-Free, Quick & Easy, Vegan
These waffles are amazing. I used a combination of 2 store bought mixes to save time for those busy mornings. These are not as nutritionally packed as my other waffles but they are really tasty. Served with your favorite buttery spread and pure maple syrup they are sure to please. I hope that you enjoy them. Please leave a comment below to let me know what you think.
Amazing quick and easy gluten-free waffles- dairy-free, egg-free, nut-free and vegan.
Amazing Quick and Easy Gluten-Free Waffles- Dairy-Free, Egg-Free, Nut-Free and Vegan
1 Tbsp. Flax meal + 3 Tbsp. hot water
1 c. favorite non-dairy milk (I used oat milk)
3/4 c. water
3 Tbsp. oil (I used corn)
1 tsp. GF vanilla
1 c. GF Bisquick
1 c. Bob’s Redmill GF Cornbread mix
Preheat waffle iron according to manufacturer’s directions. Combine flax and hot water. Allow to gel for a few minutes. then add remaining ingredients. Grease waffle iron, and add batter. Bake until steaming stops for crisp waffles. Less time if you like them softer. Top with your favorite non-dairy buttery spread and pure maple syrup. These would also be good topped with fruit. Enjoy!!!
Tags: allergic, allergies, allergy, Autism, Breakfast, Dairy-free, Dessert, Egg-Free, flax, GF/CF, Gluten-free, Nut-Free, Quick & Easy, Vegan, Waffles
Today I had a package of gluten-free, nitrate-free bacon that I had to cook up. The smell of it made me really crave a BLT sandwich. Since yeast is something that my son can’t eat we rarely have gf bread in the house. So I had to find a way to enjoy a couple of slices of this yummy bacon. Bacon is considered a rare treat in this house. I had some beautiful leaf lettuce and some tomatoes that I had pick fresh from the garden. I pulled out the jar of pepperoncini and proceeded to create a gem of a wrap. Next time I will include a little spicy mustard. Just be careful of the toothpick while eating or serving to a child.
Layer the ingredients and roll.
Turkey Bacon Club Lettuce Wrap- Gluten-Free, Dairy-Free.
Turkey Bacon Club Lettuce Wrap- Gluten-Free, Dairy-Free
2 large leaves of fresh leaf lettuce
1 large thin slice of gluten-free turkey breast
2 slices of small tomato
1 pepperoncini- sliced thin
2 slices of freshly cooked gluten-free, nitrate-free bacon (not crispy)
spicy mustard (optional)
toothpicks
Place rinsed and dried lettuce on a plate. Spread with spicy mustard, optional. Cut turkey into two pieces down the middle. Lay one on each leaf of lettuce. Cut tomato into smaller pieces that will fit on the turkey. Next layer the pepperoncini and bacon on top. Roll from one end to the other. Place toothpick into the wrap from the top.Please remove toothpick before consuming. Enjoy!
Tags: allergic, allergies, allergy, Autism, Bacon, Dairy-free, Egg-Free, GF/CF, Gluten-free, Nitrate-Free Bacon, Nut-Free, Quick & Easy, Salad, Wrap
This is the time of year that zucchini is very prolific in our neighbors gardens. People lock their homes and cars just to avoid zucchini being placed there when they aren’t looking. One of everybody’s favorite use of zucchini is bread. This zucchini bread was inspired by a neighbor’s favorite recipe. I changed it to make it something that we could eat and enjoy. I would almost go as far as classifying this as a cake or snack cake. I reduced the amount of sugar from the original recipe. This bread stays moist for a few days unlike most gluten-free, dairy-free, egg-free quick breads. You can bake it in loaf pans for quick bread or in a 9×13 for a snack cake. It doesn’t even need to be frosted. Bake some today and enjoy with your favorite cup of coffee or tea. You can add some nuts if that is how you enjoy your quick bread.
Gluten-Free, Dairy-Free, Egg-Free, Nut_free and Vegan Zucchini Bread / Cake.
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free and Vegan Zucchini Bread / Cake
2 Tbsp. flax meal + 6 Tbsp Hot water (combine and set aside for a few minutes to gel)
1 1/2c. sugar
1/2c oil (I used corn, but use your favorite)
1/2 c. yogurt (I used goat, but use your favorite)
2 1/2 c. shredded zucchini
1 tsp. GF vanilla
2 tsp. vinegar ( I used apple cider, but use your favorite)
1 1/2 c. sorghum flour
1 c. brown rice flour
1/2 c. millet flour
1/4 c. tapioca starch
1 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. GF baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
Preheat oven to 325. Grease 2 loaf pans or one 9×13 pan. Combine flax meal and hot water and let gel for a few minutes. Add sugar, oil, yogurt, zucchini, vinegar and vanilla. In another bowl combine dry ingredients. Add the dry ingredients to the wet ingredients. Stir well. Pour batter into prepared loaf pans or into cake pan. Spread evenly. Bake in preheated oven for about 50-60 minutes for loaf pans and 30-35 minutes for the 9×13. A tooth pick inserted into the center should come out clean. Place on cooling rack for 10 minutes and then remove from pans to finish cooling on racks.
Cool completely before slicing. Enjoy with your favorite cup of coffee or tea.
Tags: allergic, allergies, allergy, Breakfast, Brown rice, cake, cupcake, Dairy-free, Dessert, Egg-Free, flax, GF/CF, Gluten-free, Muffin, multi-grain, Nut-Free, Quick & Easy, Vegan
These are the “bomb”! Or at least that is what I have been told. Need a great way to get the added nutrition of Sunbutter into a picky eater. You have found it. They are perfect for the lunch box or just to grab and go. You could probably even justify them as a breakfast bar. I used a combination of Gluten-Free Rice Krispies and Koala Crisp cereals. Please feel free to leave a comment below to let me know how you liked them. Enjoy!!!
Cocoa Sunbutter Gluten-Free Krispie Treats- YUMMY!
Cocoa Sunbutter Gluten-Free Rice Krispie Treats
2 tbsp. oil (I used corn, but use your favorite)
1/4 c. Sunbutter
3 c. Koala Crisp Cereal
3 c. Gluten-Free Rice Krispies
4 c. mini-marshmallows or about 40 large
Grease a 9×13 pan.
In a large pot over medium-low, heat oil and then stir in Sunbutter. Add marshmallows and stir until melted. Remove from heat. Add cereal and stir until combined. Pour and press into 9×13 pan. Cool and then cut into squares. Enjoy!!!
Tags: allergic, allergies, allergy, Autism, Breakfast, Cookies, Dairy-free, Dessert, Egg-Free, GF/CF, Gluten-free, Nut-Free, Quick & Easy, Vegan
This is just a quick post to share an idea with you. It was almost 100 here today and I didn’t want to heat up my house. Problem was that I really wanted fried chicken. So here is what I did. First, I took a whole chicken and cut it into pieces. Then I turned on the grill and placed my cast iron skillet on main grill rack. I preheated it for a few minutes then added olive oil and put in the pieces of seasoned chicken. I used a garlic pepper blend and a chili pepper blend. You can use your personal favorites. Close the lid and let it fry. Stay close and check on it every few minutes and adjust the heat as necessary. Turn the chicken after it is browned on the bottom. Again stay close to monitor the progress. After it is thoroughly cooked,turn off the grill and remove chicken from skillet. Enjoy!
Here is a just a peak of the chicken frying.
Frying chicken on the BBQ Grill. Gluten-Free, Dairy-Free.
Tags: allergies, allergy, Autism, Chicken, Dairy-free, Egg-Free, GF/CF, Gluten-free, Nut-Free, Quick & Easy
I have been pretty absent from my blog for the past month and I do hope that you will forgive me. We have had a horrible upper respiratory “bug” that hit all three of our children, one at a time. The fever lasted 7-10 days and then the coughing. UGH!!! It is still hanging on. The bright spot in all of this is that our daughter’s fever broke in time for her to go to school on the first day. She was so afraid that she would have to miss the first day of 5th grade.
I have made some major changes in my life in the past couple of weeks as well. I resigned from my teaching position, so that I can be more flexible with my time and be there for my family when they need me. I am returning to substitute teaching, which I love. I am excited to have more time to write and create recipes. Cooking for me is a passion and a way that I express my love for family and friends. Is that weird or do you feel the same way?
This morning I got up before the rest of my family and created these yummy cookies. I hope that you enjoy them. I called them breakfast cookies because of the whole grains in my all-purpose flour mix, GF oats and Sunbutter. The chocolate chips are a little harder to justify, but I guess you only live once. These are great for the grab and go mornings. We all have those, right? These will also be great included in your child’s lunch box. I am going to offer them as an after school treat this afternoon. Make a batch today.
Gluten-Free, dairy-free, nut-free and vegan breakfast oatmeal Sunbutter cookies.
Oatmeal Sunbutter Breakfast Cookies- GF,CF,EF,NF and Vegan
1 Tbsp. flax meal + 3 Tbsp. hot water
1/2 c. shortening
1/4 c. sugar
1/4 c. molasses
1 tsp. vanilla
1/4 c. Sunbutter
1 c. GF all-purpose flour mix
1 1/2 c. GF Oats (I put my rolled oats in the food processor to make them smaller) Personal choice
1/2 c. Enjoy Life Foods chocolate chips
1/2 c. Craisins
Preheat oven to 350. Mix flax meal and hot water. Let sit for a few minutes to gel. Then add shortening, sugar, molasses and vanilla. Beat until fluffy. Stir in Sunbutter until well mixed. Stir in remaining ingredients. Scoop onto cookie sheet. I used a medium scoop, but you can use a tablespoon if you like. Using a fork press the cookies flat to about 1/2 inch thick. Bake 8-10 minutes or until lightly browned. Let cool on sheet for 1 minute and then remove. Enjoy with a hot cup of coffee or your favorite non-dairy milk.
Tags: allergic, allergies, allergy, Autism, Breakfast, Cookies, Dairy-free, Egg-Free, flax, GF/CF, Gluten-free, Nut-Free, Quick & Easy, Vegan
We finally got a break in the hot weather, so I jumped at the chance to do some baking. Today’s Sunbutter banana bread is a real treat. It almost tastes like a peanut butter and banana sandwich. The outer crust of the bread also reminds me of a peanut butter cookie. The best part is it is nut-free using the Sunbutter. This bread rose nicely and had a great texture. These could be made into muffins too. Make some today and enjoy with a great cup of coffee or a glass of your favorite non-dairy milk.
Sunbutter Banana Bread- Gluten-Free, Dairy-Free, Egg-Free, Nut-Free and Vegan.
Sunbutter Banana Bread- Gluten-Free, Dairy-Free, Egg-Free, Nut-Free and Vegan
2 Tbsp. flax meal + 6 Tbsp hot water
4 small ripe bananas (about 1 1/2-2 cups)
1 1/2 c sugar
1 tsp. GF vanilla
1/2 c. corn oil
1/2 c Sunbutter
1 c. sorghum flour
1 c. brown rice flour
1/2 c. millet flour
1/2 c. tapioca starch
1 tsp. xanthan gum
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
Preheat oven to 350. In large mixing bowl combine flax meal and hot water. Let sit for a few minutes to gel. Add mashed bananas, sugar, oil, vanilla and Sunbutter. Stir well. In medium bowl combine the remaining ingredients and add to the wet ingredients. Stir to mix well. Grease 2 loaf pans or line sides and bottom with parchment paper. Divide batter evenly between both pans. Bake for 40-50 minutes. The bread will brown nicely and toothpick inserted into the center of the loaf will come out clean when done. Place on cooling rack in pan for 10 minutes. Then remove from pan and place directly on cooling rack. Cool completely before slicing. Enjoy!!!
Tags: allergic, allergies, allergy, Autism, Banana, Breakfast, Brown rice, Dairy-free, Dessert, Egg-Free, flax, GF/CF, Gluten-free, Muffin, multi-grain, Nut-Free, Quick & Easy, Sorghum, Vegan