Gluten and dairy free chocolate banana pie with Sunbutter crispy crust.

Gluten Free and Dairy Free Chocolate Banana Pie.

In honor of National PI day 3.14.15 I created a yummy Chocolate Banana Pie with SunButter Crispy Rice Crust. If you tolerate peanut butter feel free to use it in place of the SunButter if you desire. This pie is surprisingly light. It would be a great addition to your Easter or Passover celebration menu. It is also easy enough to make just because or for that birthday celebration where cake is not desired. Chocolate pie is something that I find very comforting. Do you have childhood memories of eating chocolate pudding or pie? Does it bring back fond memories of a loved one who would take the time to make a special dessert for you and your family? You could make this recipe as the pie or if you desire just whip up a batch of the yummy chocolate pudding. This recipe is free of gluten, dairy, eggs and nuts. It is also vegan. I believe this is a recipe that will please everyone. Make one today and share it with family or friends. Please let me know what you think by leaving a comment below. Enjoy!

Chocolate Banana Pie with a SunButter Crispy Rice Crust

Total Time: 1 hour

Yield: 6-8 slices

This chocolate pie is free of gluten, dairy, eggs and nuts. It is also vegan. It is a perfect dessert to please everyone.

Ingredients

  • SUNBUTTER CRISPY RICE CRUST
  • 3 c. GF crispy rice cereal
  • 1 c. SunButter
  • 1/2 c. coconut flakes (firmly packed)
  • 2 medium bananas
  • CHOCOLATE PUDDING
  • 1 can full fat coconut milk
  • 1 c. water
  • 1/4 c. sugar
  • 3 tbsp. cocoa powder
  • 3 tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 c. chocolate chips (dairy and gluten free)
  • 1 tsp. vanilla

Instructions

  1. For the crust-
  2. In a food processor, process crispy rice until medium fine.
  3. Next in mixing bowl stir together the SunButter, crispy rice and coconut. Press into a 9 inch pie pan. Bake at 325 for about 15 minutes our until lightly browned. Cool completely. When cooled add sliced bananas to cover the crust. Pour slightly cooled pudding over the bananas and sprinkle with coconut if desired. Place in refrigerator until ready to serve.
  4. For the pudding- In a medium saucepan combine sugar, cornstarch, cocoa powder and salt. Stir well.
  5. Whisk in coconut milk and water.
  6. Cook over medium low heat until it comes to a full boil and thickened.
  7. Remove from heat and stir in 1/2 cup chocolate chips and vanilla.
  8. Allow to cool slightly.
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Nanci on March 4th, 2015
Gluten and dairy free chocolate chip cookie

Lots of gluten free and dairy free chocolate chip cookie love.

 

Chocolate chip cookie gluten and dairy free

The perfect gluten and dairy free chocolate chip cookie.

Recently I have felt like something was seriously missing in my life. So after some soul searching I have figured out what that is. I am missing gluten free and dairy free chocolate chip cookies that are crisp on the outside and soft and chewy in the middle. I know that isn’t earth shattering news to most of you. But think about those things from your childhood that make you smile. A warm chocolate cookie fresh from the oven is the same as an “I love you” in my book. This inspired me to hit the kitchen early this morning. I gathered what ingredients I thought I might use and set to work. Using the recipe on the back of the chocolate chip bag as my inspiration, I hit a grand slam at my first at bat! This recipe includes typical ingredients found in most gluten free kitchens. You can whip up a batch in about 30 minutes. These cookies are nut free and could be egg free if you use an egg replacer like Ener-G foods. So what are you waiting for???? Go knock it out of the park and tell someone you love them :-) I would love to hear your stories, please comment below. I read them all.

Gluten free and dairy free chocolate chip cookies
1 c. spectrum shortening
2 tbsp. water
1 tsp. gf vanilla
2 eggs (can use egg replacer)
1/2 c. sugar
1 c. brown sugar (firmly packed)
1/2 c. coconut flour
3/4 c. tapioca starch
1/2 c. brown rice flour
1/4 c. potato starch
1 tsp. salt
1 tsp. baking soda
1 bag dairy and gluten free semi-sweet chocolate chips. I used Trader Joe’s. Enjoy Life Foods sells one that are allergy friendly.

Preheat oven to 350.
In bowl of stand mixer cream together shortening and water. Add sugars and vanilla. Then while continuing to mix add eggs one at a time. Continue to cream these ingredients until light and fluffy. In a separate bowl combine coconut flour, tapioca starch, brown rice flour, potato starch, salt and baking soda. Then add slowly to the wet ingredients and stir to combine. Stir in chocolate chips. Drop by small scoop onto lightly greased cookie sheets. Bake 7-9 minutes or until golden brown around the outer edge. The cookies might appear slightly under done. Let cool for at least 1-2 minutes on cookie sheet. Then place on cooling rack. My small scoop produced 60 cookies.
These cookies are a real treat. Make some today for someone special in your life. They will know they are loved!

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Nanci on January 29th, 2015

Gluten free and vegan chocolate peppermint cookies.

Gluten Free and Vegan Thin Mints Copycat Recipe.


Do you remember the days of being able to eat anything you wanted, Girl Scout cookies included? Baking a batch of these Gluten Free Thin Mints Cookies Copycat is sure to put a smile on your face, especially if you lick the chocolate spoon! I know that for the past couple of years the Girls Scouts of America have made an effort to include a couple of gluten free cookie options. For me however they are not dairy free and that excludes me and anyone else with a dairy allergy from enjoying their products. My solution was to get in the kitchen and create my own recipe. Go make some for the big game or if you like make some for yourself. I won’t tell if you don’t share ;-)

Gluten Free and Vegan chocolate Shortbread Cookie
1 c. Shortening ( I used Spectrum Organic)
1 tsp. GF Vanilla
1/2 tsp. pure peppermint extract ( I found Watkins brand at Walmart)
1/2 c. tapioca starch
3/4 c. powdered sugar
3/4 c. brown rice flour
1/4 c. cocoa powder
1/2 tsp. salt
1/4 tsp. GF baking powder

Chocolate Glaze
1 12oz bag of dairy free semisweet chocolate chips (I use Trader Joe’s)
2 tsp. shortening (Spectrum Organic)
1 tsp. peppermint extract

Preheat oven to 300. Cream together shortening, vanilla and peppermint extracts. Add remaining ingredients stir until combined. It should be a stiff dough. Refrigerate for about 30 minutes. Roll out dough on parchment paper dusted with powdered sugar to about 1/8 to 1/4 inch thick. Cut using a small round 1 1/2 inch cookie cutter. Lift from the parchment paper and place on a cookie sheet. Bake for about 15-18 minutes. Remove from oven and cool for 5 minutes on the cookie sheet. Then remove carefully to a cooling rack.
While the cookies finish cooling combine the chocolate chips and shortening in a small microwave safe bowl. Cook for 1 minute and stir. If not completely melted then zap again at 15 sec intervals until melted. Stir in 1 tsp. peppermint extract. Then dip one cookie at a time into the chocolate top side down and then using a fork flip the cookie over, lift out the cookie and gently tap the fork against the edge of the bowl to remove any excess chocolate from the cookie. Place on to a waxed paper lined cookie sheet. When you have dipped all of the cookies you can place the tray of cookies into the refrigerator to help the chocolate quickly set.

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Nanci on December 11th, 2014

Gluten and dairy free gingerbread

Gluten and dairy free gingerbread cookie bars.

If you love gingerbread cookies but think they are too much work then you need to make these gluten free gingerbread cookie bars with lemon icing! There are few things that scream Christmas and the holidays like fresh gingerbread straight from the oven. These cookie bars are no exception. They smell amazing while baking and even better while cooling. They are a perfect cookie bar to take to your next holiday potluck or Christmas cookie exchange. They ship well so make sure to add this recipe to your collection of treats you will mail to loved ones. Also, when you make these take time to sit and enjoy them with a good cup of tea or coffee and a friend. These gingerbread cookie bars will warm the hearts of those you love. I would like to thank Sixsistersstuff.com for sharing the recipe that was my inspiration. Enjoy!
Gluten Free Gingerbread Cookie Bars
1/2 c. coconut oil
1/2 c. white sugar
1/4 c. brown sugar
1/3 c. molasses
1 tsp. vanilla
2 medium eggs (egg replace for 2 eggs can be used)
1/2 c. brown rice flour
1/2 c. sorghum flour
1/4 c. tapioca starch
1/4 c. potato starch
1/4 c. coconut flour
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg (I prefer fresh grated)
Preheat oven to 350 degrees (325 for convection).
Spray 9×13 baking sheet w/sides or a 9×13 baking dish with non-stick cooking spray. Set aside.
In bowl of a stand mixer combine the coconut oil, white and brown sugars, molasses and vanilla until creamy. Add the eggs one at a time until combined. Add the rest of the ingredients and mix until well combined. Be sure to scrape the sides periodically. Press the mixture into the prepared pan. Bake for 15-20 minutes. I baked mine for 15 minutes exactly in a 325 convection oven. Do not over bake.
Icing-
2 c. powdered sugar
juice of about 1/2 lemon
Combine until smooth and can be easily drizzled over the warm gingerbread bars.

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Nanci on September 9th, 2014
Gluten and dairy free kolaches.

Gluten Free and Dairy Free Kolaches.

Gluten free, dairy free, egg free kolache.

Free of gluten, dairy and egg. This pastry is sure to please.

While spending part of my childhood years growing up in Lincoln, NE., I created some lasting memories . One of my fondest would be the days when my Mom and Grandma would bake Runzas and then make Kolaches. Since going gluten free, there have been things that I really miss, Kolaches being one. Yesterday I was inspired to go into the kitchen and make an attempt to convert my family’s long standing wheat filled recipe. I was lucky and hit it out of the park on the first pitch. Here is my gluten free and dairy free kolaches recipe. They can be made egg free and vegan as well. These are special enough for the holidays or any other special occasion but easy enough to make just because. Make some today! They are guaranteed to put smiles on the faces of those that you love.

Gluten Free and Dairy Free Kolaches
3 c. GF flour blend * see below
2 1/2 tsp. active dry yeast
3/4 c. milk alternative (I used vanilla coconut milk beverage)
1/2 c. Nucoa (use butter if tolerated)
1/2 c. sugar
1/2 tsp. salt
2 eggs (Ener-G foods egg replacer works)
Fruit filling- I recommend Solo brand

Have all ingredients at room temperature for best results.
In a medium bowl heat coconut milk, Nucoa, sugar and salt until 110-115. Any hotter and it will kill the yeast.
In a large bowl add 1 1/4 c. gf flour and 2 1/2 tsp. yeast. Then stir warm milk mixture. Beat to combine. Add the eggs or egg replacer and beat for a couple of minutes. Then add the rest of the gf flour blend. Stir to make a nice dough. It should pull away from the sides and make a soft dough ball. Then using a scoop (size depends on how big you would like your pastries) place dough on greased or parchment lined cookie sheet. I used a mini whoopie pie pan for my small ones. Once they are all placed then using the back of the scoop press an indentation into the center of each one. Let rise until almost double about 30-45 minutes. Preheat oven to 350. When dough has doubled you may need to gently press the centers to make room for the filling. You can purchase fruit filling I recommend Solo brand. We love the apricot and the poppy seed. Spoon a little filling into the center of each pastry. Bake for 12-15 minutes or until lightly golden brown. Remove and cool completely on a cooling rack. Sprinkle lightly with powdered sugar. Share and enjoy!

*GF Flour Blend
1 c. sweet rice flour (available in the Asian food section of most grocery stores)
1 c. brown rice flour
2/3 c. potato starch
1/3 c. tapioca starch
1 tsp. xanthan gum
Combine in a jar with a tight fitting lid and shake to combine.

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gluten free dairy free

Gluten and dairy free death by chocolate cupcakes.


Looking for a recipe that is simple enough to be a week night dessert yet flexible and fancy enough to also be part of a celebration like a wedding or birthday? Look no further than these Gluten Free and Dairy Free Death By Chocolate Cupcakes! There are times when you just need a chocolate treat and this recipe fits that bill. If you haven’t tried baking with coconut flour pick some up today and give this recipe a try. This recipe was inspired by a Double Chocolate Chip Cupcake recipe by Brittany Angell. Go ahead and make someone happy by whipping up a batch of these today. You will be glad you did.
I have made these a couple of time a week over the past month. It seems like there are so many things happening in the early summer. We had our oldest graduate from high school, vacation bible school at our local church and then the 4th of July. This is my latest go to recipe when I need a treat to take. Let me know what you think by leaving a comment below. Maybe add a photo of your cupcakes at your special event ;-)

Death By Chocolate Cupcakes
4 large eggs (or egg free use 2 Tbsp. ground flax meal + 1/2 c. hot water)
3/4 c. sugar (coconut or palm sugar will work too)
1/3 c. melted coconut oil
3/4 c. non-dairy milk (I used vanilla coconut milk beverage) + 1 tsp. lemon juice or vinegar
1/2 c. coconut flour
1/2 c. tapioca starch
1/3 c. cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. dairy free semi-sweet chocolate chips ( I use Trader Joe’s but Enjoy Life Foods are also dairy free)

Preheat oven to 350 (I use 325 convection)
Combine nondairy milk and lemon juice. In a large bowl mix ingredients and stir until well combined. Either spray muffin tins with cooking spray or line with muffin papers. Fill 3/4 full. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean. Frost with your favorite frosting.
Makes 12 cupcakes

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Nanci on February 24th, 2014

Gluten Free and Vegan Drop Biscuits or Scones.

Gluten Free and Vegan Drop Biscuits or Scones.


Are you looking for something light and not too sweet to serve with tea or a hearty bowl of soup? Look no further than these gluten free and vegan drop biscuits or scones. These biscuits or scones are light but they do not crumble and fall apart like a lot of gluten free baked goods. These would also make great shortcakes for your next strawberry shortcake dessert. I use a combination of whole grain gluten free flours. These flours should be available in the gluten free section of your favorite natural foods store. They are quick and easy to prepare. They remind me of the scones and raspberry jam we used to get at the Puyallup Fair as a kid.

Gluten Free and Vegan Drop Biscuits or Scones
1/2 c. sorghum flour
1/2 c. brown rice flour
1/4 c. millet flour
1/4 c. tapioca starch
1/4 c. glutinous rice flour (doesn’t contain gluten)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp sugar
1/2 c. shortening (I used Spectrum)
1 c. Coconut Milk Beverage (I used vanilla but original can be used)
1 tsp. vinegar (I used rice)
Preheat oven to 400*.
In a large bowl combine all dry ingredients. Next cut in shortening. Combine coconut milk beverage and vinegar in a small bowl. Let sit for a minute to sour. Then stir it into the dry ingredients. With a large scoop drop onto a parchment paper lined cookie sheet. Bake for 12-15 minutes or until golden brown. Cool on cooling rack. Serve with your favorite jam or pair with a hearty bowl of your favorite soup. Enjoy.
Yield: 9 large biscuits or scones

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Nanci on January 28th, 2014

Gluten Free Dairy Free Egg Free Vegan Cupcakes

Gluten Free and Vegan Vanilla Cupcakes


Gluten free and vegan vanilla cupcakes

So moist and yummy!

I just couldn’t resist making these gluten free and vegan vanilla cupcakes in honor of the Seattle Seahawks and their 12th man. I hope that I don’t lose any readers for the sake of picking sides for the big game we can’t name, being held this Sunday. Food is such a major part of this event and there needs to be something for everyone to enjoy. These gluten free and vegan cupcakes fit that bill. These cupcakes are moist, full of flavor and have the springy texture I remember from my gluten filled days. The nice thing is I can eat these cupcakes and not worry about the consequences, which allows me to enjoy the food, my family and friends on this festive day. These cupcakes would be perfect for any special occasion like a birthday, wedding, bridal shower etc. But remember there doesn’t have to be a special occasion to whip up a batch of these wonderful cupcakes. So what are you waiting for? Seize the day! Eat dessert first!

Gluten Free and Vegan Vanilla Cupcakes

In a large bowl combine-
Ener-G Foods Egg replacer for 2 eggs (follow package directions)
1/2. coconut milk + 1 tsp. vinegar (sour milk before adding to the egg replacer)
3 Tbsp. oil
1 1/2 tsp. GF vanilla
1/4 c. applesauce
1/2 c. warm water

In a medium bowl combine all dry ingredients.
3/4 c. sorghum flour
1/4 c. glutinous rice flour (doesn’t contain gluten)
1/4 c. millet flour
1/4 c. brown rice flour
3/4 c. sugar
1/2 tsp. salt
1 tsp baking powder
1 tsp. baking soda
1 tsp. xanthan gum

Preheat oven to 350f. Combine all ingredients and mix well. Pour into greased muffin tins. Bake for 18-25 minutes. Oven temps vary. I baked mine in a convection oven for 18 minutes. They are done when a toothpick inserted in the center comes out clean. Cool for a couple of minutes, remove from the muffin tins to a cooling rack. Cool completely and frost with your favorite frosting.

Vanilla Frosting

2 c. powdered sugar
1/2 c. shortening
1 Tbsp. water
1 tsp. GF vanilla
Combine and whisk until fluffy. Spread on favorite treats.

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Nanci on December 2nd, 2013

The weather outside has turned cold and that makes this dish perfect for any night of the week. This gluten free and dairy free scalloped potatoes and ham recipe can be on the table in about an hour. This is a great dish to take to a potluck or to share with family and friends during the holidays. If you prefer a vegan dish omit the ham and use veggie broth instead of chicken broth. This dish is one that everyone will love, gluten free or not. I started with a basic roux made with olive oil and brown rice flour although white rice flour could be used. You could also add some of your favorite cheese to this dish as well. This dish could easily be doubled. I hope that you find time to make this dish this week and let me know what you think. Enjoy!

Gluten free and dairy free scalloped potatoes and ham.

Gluten free and dairy free scalloped potatoes and ham.


Gluten Free & Dairy Free Scalloped Potatoes and Ham

ROUX-
2 Tbsp. olive oil
2 rounded Tbsp. brown rice flour
1/4 tsp white pepper
black pepper to taste
In a large saucepan over medium heat add olive oil and then stir in brown rice flour, white and black pepper. Stir to combine and then let it cook and bubble for a minute. Do not brown your roux as it will change the flavor of this dish.
SAUCE-
roux
1/2 c. unsweetend non-dairy milk (I used unsweetened coconut milk)
1 1/2 c. chicken broth (Vegan- use veggie broth in place of chicken)
Over medium heat, whisk non-dairy milk and broth into the roux. Stir until thick and bubbly. Set aside.
4-6 medium russet potatoes- peeled and sliced thin
1 c. chopped ham
seasoning salt

Preheat oven to 375 convection or 400 standard. In a medium greased casserole dish (I used a 2.75 qt dish) spread a thin layer of white sauce. Then make two layers of potatoes and ham and sauce. I ended with sauce. I covered it with foil that I sprayed with coconut oil cooking spray. Cover and bake for 35-45 minutes. I sprinkled a little seasoning salt on the top at this point. Uncover and bake for 10-15 more minutes. You may add cheese at this point if desired. Serve and enjoy!

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This recipe is a quick and easy gluten free and dairy free alternative to the traditional holiday green bean casserole. Quick and easy gluten free oven roasted green beans with garlic are topped with crushed onion ring style chips, garlic powder and smoked paprika. They give you the satisfaction of eating green beans with the crunchy topping with fewer calories and a lot less fat. This dish can be on the table in less than 30 minutes.

Quick and Easy Gluten Free Oven Roasted Green Beans.

Quick and Easy Gluten Free Oven Roasted Green Beans.


Quick and Easy Gluten Free Oven Roasted Green Beans with Garlic
1-2 pounds fresh green beans
1 head garlic, peeled
olive oil
2 cups crushed onion ring style chips, crushed (I used Trader Joe’s Brand, they are GF and DF, You can use Funyun’s Brand if dairy isn’t an issue)
garlic powder
smoked paprika
salt and pepper
Preheat oven to 400*. Snap the ends off of the beans. Snap or cut beans into bite sized pieces and place them in a 9 x 13 pan. Add peeled garlic cloves and salt and pepper to taste. Drizzle with olive oil and bake for 10 minutes. In a small bowl combine the crushed chips, garlic powder and smoked paprika. Sprinkle over the beans and garlic and return to the oven for about 10 more minutes or until done. Serve and enjoy.

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