clean eating for home cooks
Its not always easy to make food that is allergy-friendly and something that your toddler will eat. But, I think fries are one of those things that work for everyone at dinner. These sweet potato fries are easy to prepare and make a great side […]
A long time ago, my grandma gave me a cookie recipe book when I was a little kid (before I was gluten and lactose intolerant). This book is called “Homemade Cookies” by Better Homes and Gardens 1989. Over the years, I have made some of […]
I would rather bake my own cookies than buy anything from the store when it comes to gluten and dairy free eating. I have been disappointed far too many times by the grocery store offerings. Plus if you make the cookies yourself you know exactly what is in them. (No nasty artificial colors or additives.)
A while back I found a really simple and delicious recipe from the Hershey’s website for gluten free peanut butter blossoms. They were great all except that Hershey’s doesn’t make a dairy free kiss. So, I set out to find a good substitute. I found that Enjoy Life brand had a gluten and dairy free dark chocolate bar! It was actually pretty simple to just cut each square of the bar in half and the size was perfect for the cookies!
So, this Holiday season you can enjoy some great gluten and dairy free peanut butter blossoms! The recipe is super-simple and easy to make. The most time you will spend is making the little balls to form each cookie.
Ingredients:
5 bars Good Life brand dark chocolate (cut each square in half)
1 Cup Creamy peanut butter
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
½ teaspoon Gluten Free Vanilla Extract
½ teaspoon Baking Soda
¼ teaspoon Salt
1 Large Egg
1/3 Cup Additional granulated sugar for rolling
Instructions:
Preheat the oven to 350 Degrees F.
Beat/ Stir peanut butter, granulated sugar, brown sugar, vanilla extract, baking soda and salt in a large mixing bowl. Add the egg and mix well
Shape the dough into 36 equal balls (approx. 1 inch). Roll in granulated sugar and place on an ungreased baking sheet.
Bake approximately 8 to 10 minutes or until lightly-browned. Immediately press the half-squares of chocolate into the center of the cookies while they are still on the hot baking sheet (the cookies will crack around the edges). Then remove from the baking sheet and let cool completely.
When the weather starts to grow colder, it’s time for some comfort food! Whether you prefer a nice chili, stew or soup, corn bread makes a great addition to your meal. This recipe is something I make quite frequently because it is easy and […]
One of the best parts of celebrating any holiday, is making and decorating cookies. It’s a rare treat to be able to enjoy a gluten and dairy free cookie, let alone a fun cut-out! Halloween is one of my favorite holidays, so, I wanted […]
There is just something about Fall and the smell of pumpkin pie baking. I love to eat pumpkin pie, but is not so easy to find a dairy and gluten free version. So, why not just make something a whole lot easier and spend the extra time you saved eating some pumpkin pie spice muffins?
I like this recipe because it makes some pretty hearty muffins that are great for breakfast, dessert or a snack. But, unless you have a large family that will eat these quickly, you’re better off freezing some of the batter then thawing and baking more later. Go ahead, bake some pumpkin pie spice muffins and enjoy your allergy-friendly Fall comfort food!
Pumpkin Pie Spice Muffins
2 Cups Coconut Flour
1 Cup Tapioca Flour
½ teaspoon Xanthan Gum
3 teaspoons Pumpkin Pie Spice
1 teaspoon Cinnamon
2 Cups Granulated Sugar
1 Cup Brown Sugar
1 ½ teaspoons Salt
½ Cup Water
2 teaspoons Baking Soda
1 Can Pumpkin – 30 Ounces
½ Cup Vegetable or Canola Oil
4 Large Eggs
Instructions:
Preheat the oven to 350 Degrees F. Grease muffin tin or use paper liners. Set aside
Mix the flours, pumpkin pie spice, cinnamon, baking soda, salt and xanthan gum in a separate mixing bowl. Stir until combined and set aside.
In a large mixing bowl, whisk the pumpkin, sugars, oil, water and eggs until well-combined.
Slowly add the dry ingredients to the wet ingredients as you are mixing it. The batter will be very thick. Finally, portion the mixture with an ice cream scoop into each cup in the muffin pan. (I found it easier to scoop it into my hand first, then place it into the cups).
Bake approximately 30 minutes (until a toothpick inserted into the center comes out clean).
Recipe adapted from Allrecipes.com “Pumpkin Pie Muffins” – PChicki
Recently my mom gave me an old family recipe she had found called “WWI 1918 Poor Man’s Cake.” Due to the scarcity of dairy and eggs, during World War I, this recipe was developed out of necessity. I’m not really sure who invented this […]
There are certain recipes I cook almost once a week, mostly because I have them memorized, but also because everyone in my family loves them (including my three-year-old!). My week-night, go-to recipes are ones I can usually prepare within an hour and with some […]
One of my favorite comfort foods is meatballs! I found a great recipe for Swedish meatballs and adapted it to be gluten and dairy free. I challenge you to make them and see if you can tell the difference between these and a traditional dairy and gluten-filled version.
I like to serve these with a super-simple boiled potato for a side-dish. If you use a thin-skinned red or gold potato you don’t need to peel them! But, if you’re not a big fan of gravy, you can make a mashed potato side dish to go with this and serve with some lingonberry jelly or whole cranberries. Either way, you’re going to have a great fall or winter meal.
I substituted the traditional bread crumbs for a slice of Udi’s brand gluten free bread, diced. (A great way to make use of the heel of the loaf). The milk was easily replaced with coconut milk (but if you only have Almond milk it will work great too). Versatile coconut oil works great to replace the butter in this recipe as well.
Swedish Meatballs Ingredients
2 Tablespoons coconut oil
2/3 Cup Gluten Free Bread, diced (I like Udi’s brand)
½ Cup Almond or Coconut Milk (sweetened or unsweetened is fine)
1 Pound Ground Beef
¼ teaspoon Black Pepper
a dash Nutmeg (optional)
½ Cup Onion, minced
2 teaspoons Salt
Gravy Ingredients
2 Cups Water
½ teaspoon Salt
¼ teaspoon Pepper
¼ Cup White Rice Flour
Instructions
Melt 1 Tablespoon of coconut oil in a large non-stick skillet over medium heat. Add diced onions with a dash of salt and sauté for about 5 minutes until golden.
Mix the ground beef, diced bread, almond or coconut milk, salt, pepper and cooked onions into a mixing bowl until well-combined. Shape into small meatballs (about ½ Tablespoon each)
Melt 1 Tablespoon coconut oil in the same large non-stick frying pan, cook the meatballs on all sides until brown (no pink in the middle). Shake the pan occasionally to cook them evenly. (You may need to do two batches so you don’t over-crowd them in the pan and steam them instead of fry them).
To make the gravy: mix the water, salt, white rice flour and pepper in a bowl. Pour the mixture over the meatballs in the frying pan over medium/high heat, stirring constantly. Cook until you reach the desired thickness of gravy (approx. 8 mins). If it’s too thick, add about ½ Cup more water and stir.
Serve and enjoy!
Inspired by allrecipes.com “Swedish Meatballs (From a Swede!) by Linda T.
When I was a kid, the very first thing I learned to make myself were chocolate chip cookies. I used the old tried and true recipe directly from the Nestle toll house chocolate chip bag. My mom usually had all of the ingredients on-hand, so, […]