Brown Sugar Oatmeal Cookies (Gluten Dairy Soy Free)

Ingredients

• 1 cup Earth Balance
• 2 cups Packed Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose  Gluten Free Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the earth balance and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

Gluten/Dairy Free Cinnamon Raisin Bread (machine)

Ingredients:

1 Cup Raisins (prep them by covering them in a microwavable bowl with water, heating for 30 seconds. Let stand for five minutes. Dry them and toss them with potato starch.

3 large eggs

1/4 cup Olive Oil

1 tsp Apple Cider Vinegar

3 Tbsp honey

2/3 tsp salt

1 1/2 cups brown rice flour

1 1/2 cups potato starch

1 cup almond milk

1 Tbsp xanthan gum

2 1/4 tsp dry yeast

3 Tbsp melted Earth Balance

3 Tbsp brown sugar

2 tsp cinnamon

 

Prep the raisins per the above instructions. Put eggs, oil, dry ingredients (except brown sugar) , raisins, earth balance, almond milk and brown sugar in the pan in that order. If you have a yeast dispenser put the yeast in there, if not the yeast will go on top. Bake per your bread machine’s settings. Mine has a setting for multigrain (which I find works well with gluten free flours) and raisin so I bake on those two settings.

Gluten/Dairy Free Peanut Butter and Jelly Cupcakes

Gluten Free Grain-Free P B & J Cupcakes Recipe

Ingredients

Cupcakes

4 eggs – separated
Pinch salt
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
¾ cup creamy peanut butter
3 tablespoons flavorless vegetable oil
1 teaspoon gluten-free vanilla extract
½ cup ground almonds (almond meal)
1 teaspoon baking soda
¼ cup of good quality strawberry jam

Frosting

I’m still playing with the amounts but start with the following then play with it until you get the right consistency.

2 1/2 cups powdered sugar

splash of dairy free milk

2 Tbsp Palm Shortening

1 Tsp Vanilla

6 Tbsp Jam or Preserves

Directions:

Cupcakes

Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners.

With electric mixer on high speed, whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running, add sugar, 1 tablespoon at a time, until stiff peaks form.

In a clean bowl beat the egg yolks with the peanut butter, vegetable oil and vanilla extract with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.

Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.

Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.

Cool on a rack until completely cooled before frosting.

Frosting

In the bowl of an electric mixer blend together the all ingredients on low speed then gradually increase. Taste and play with it until it gets to a nice thick and spreadable consistency.

Best Gluten Free Bread Recipe!

This is by far the best recipe I have come across. The ingredients are from this site:

http://momsglutenfreenoms.com/2013/12/04/gluten-free-bread-made-in-the-bread-machine-best-bread-ive-ever-made/

Ingredients

1 Cup White Rice Flour

1 Cup Brown Rice Flour

1/2 Cup of Potato Starch

1/2 Cup of Tapioca Starch

1 Egg (well beaten)

2 Cups Warm Water

3 Tsp. Yeast3 Tsp. Guar or Xanthan Gum

1 1/2 Tsp. Salt

2/3 Cups Olive or Grapeseed Oil

1/4 Cup Sugar

But I didn’t follow their directions. Instead layered the ingredients dry on the bottom except sugar and yeast followed by the liquid with water last and then sugar. I have a yeast dispenser so I put the yeast in that but if you do not have yeast dispenser then put in on the very top. Bake on Whole Wheat setting if you have different settings.

Blender Mini Muffins (GF DF)

These turned out super yummy and are a big hit with the twins….and I am sure Elijah will love them when he gets home from his big trip!

 

1 cup natural peanut butter

2 medium ripe banana

2 large egg

1 teaspoon vanilla extract

4 tablespoons honey, agave nectar, or maple syrup

1/2 teaspoon baking powder

Unsweetened shreaded coconut to top with

Preheat the oven to 400 degrees.  Spray a muffin tin with cooking oil and set aside.  Place all ingredients in a blender and blend until very smooth.  Fill each mini-muffin cup until it is almost full.  Sprink coconut on top. You can also add things like chocolate chips, blueberries etc! Get creative! Bake in the preheated oven until the muffins are cooked through, 8-10 minutes. Makes 2 dozen

Homemade Nutterbutter Cookie (Gluten/Dairy Free)

Ingredients

For the cookie:

• 2 cups oat flour (gluten free all purpose or almond flour would work as well)
• 1 cup + 2 T peanut butter
• 1/2 cup coconut sugar
• 4 T coconut oil
• 1 tsp vanilla extract
• 2 T almond milk (You can add a bit more milk if the batter looks dry.)
• 1 egg

• For the filling:

• 1 cup peanut butter
• 1/4 cup maple syrup
• 2 T coconut oil

Instructions

• Preheat the oven to 350.
• Mix all the dry ingredients in a small bowl.
• In a microwabable bowl, combine the peanut butter, flax egg, coconut oil, vanilla and milk. and heat until melted. Combine well.
• Once the peanut butter mixture is cooled, add it to the dry ingredients and mix until combined.
• Form the dough into thin, long logs and place them onto a lined baking sheet.Use a fork to make the impressions on the cookies.
• Use your fingers to push the sides of each cookie in at the center to shape them like nutter butters.
• Bake them in the oven for about 15 minutes.
• While the cookies are baking, add all the filling ingredients to a blender.
• Mix until smooth.
• Frost the cookies and form sandwiches after the cookies have completely cooled.

These turned out great. You can use plain peanut butter to fill them or leave them unfilled. Elijah was happy just eating the plain cookies before I iced them but the filling is SUPER YUMMY!

My awesome helper!

Single Service Microwave English Muffins (Gluten/Dairy Free)

For the Paleo option

1. 2 1/2 T Gluten Free Flour or Almond Flour 
2. 1/2 tsp baking powder
3. 2 T Oil or Melted Earth Balance
4. 1 Large egg
5. 1-2 T liquid of choice (I used almond milk)
6. Sea Salt

Spray a small microwavable bowl with cooking oil Mix ingredients and pour in bowl. Microwave for 3 minutes.  Let cool for a minute then rub a tiny bit of flour on the outside. Slice and toast or just eat like that! So yummy!

Hot Cross Buns

Our new Good Friday Tradition for our family.

Dough Ingredients

• 1 cup coconut milk
• 2 1/4 teaspoons yeast (1 packet)
• 2 Tablespoons sweet rice flour, divided
• 1/4 cup sugar, divided
• 2 eggs
• 2 Tablespoons canola oil
• 1 3/4 cups brown rice flour blend
• 1 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup golden raisins
• 1/3 cup candied orange peel

Icing Ingredients

• 3/4 cup confectioner’s sugar
• 1 Tablespoon coconut milk
• 1/2 teaspoon vanilla extract

Warm the milk 30-60 seconds in the microwave (ideal temperature 110 degrees F). Add yeast, 1 Tablespoon sweet rice flour, and 1 Tablespoon sugar. Stir to combine, then cover and set aside for 5-10 minutes, until it becomes foamy.

Meanwhile, in a small bowl, beat together eggs and oil. In the bowl of your mixer, stir together brown rice flour blend, xanthan gum, salt, remaining 3 Tablespoons sugar, and remaining 1 Tablespoon sweet rice flour. Add milk and egg mixtures all at once to the flour, and beat until combined. Then beat at high speed for about 3 minutes until batter becomes thickened. Mix in raisins.

Spoon dough into a greased cupcake pan so each well is half full. Cover, and let rise in a warm place until buns have doubled and filled wells (about 1 hour).

Bake at 375 degrees F for about 20 minutes, until golden brown. Remove from pan and cool on a rack about 30 minutes.

Combine icing ingredients in a small bowl. Spoon into a pastry tube and pipe an “x” onto each bun.

Makes about 1 dozen buns

Gluten Free Flour Blend

6 cups  rice flour
3 cups tapioca flour
1½ cups potato starch
2 tablespoons  xanthan gum
2 teaspoons salt

Honey Sweetened Chocolate Chip Cookies (GF DF!)

Ingredients:
1/2 c. honey (I used local honey)
1/2 c. Earth Balance
1 egg
1/2 tsp. vanilla
1 1/2 c. GF Flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips

 

Cream honey and butter together. Add egg and vanilla. In small bowl, mix flour, soda, powder and salt together. Add flour mix. Add nuts and chocolate chips. Drop onto cookie sheet and bake at 350 for 12 minutes.

Perfect Gluten Free Cupcakes

I have been looking for a good Gluten Free cupcake recipe for about two years and I finally found the perfect one. Originally it was for chocolate but I adjusted so you can make them vanilla as well. SO GOOD!

Ingredients
1 1/2 cups pure cane sugar
1 3/4 cups Gluten Free Flour ( I like Namaste from Costco)
3/4 cup unsweetened cocoa powder (For vanilla sub 3/4 additional flour)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup almond milk
1/2 cup sunflower oil
2 teaspoons vanilla extract
1 cup boiling water
Directions

1. Preheat oven to 350 degrees. Line standard cupcake pans with about 30 liners, or lightly grease.
2. Thoroughly combine the sugar, flour blend, cocoa powder, baking soda, baking powder and salt in a large electric mixing bowl. Add the eggs, milk, oil and vanilla. Beat on medium speed for two minutes. Stir in the boiling water by hand. Batter will be very thin. Pour into cupcake cups, filling about 3/4 full. Bake 15 to 18 minutes or until cupcakes test done with a toothpick.
3. Cool completely and frost.

Butterscotch Brownies–Gluten and Dairy/Soy Free!

These are YUMMY! Definitely not CALORIE free but an occasional safe indulgence for those sensitive or allergic to these allergens.

2 cups packed light brown sugar

½ cup dairy-free, soy-free margarine / buttery spread. I use Earth Balance

2 eggs

1 tsp vanilla extract

2 cups Gluten Free Flour Blend

2 tsp  baking powder

¼ tsp salt

1 cup shredded unsweetened coconut

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.

2. Preheat oven to 350° F. Grease an 8×8-inch pan.

3. Using an electric mixer on medium-high speed beat in egg until sort of creamy. Mix in vanilla.

4. In a separate bowl, whisk together the flour blend, baking powder, and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.

5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.

6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.

Lactation Cookie Recipe (Gluten and Dairy Free)

Lactation Cookie Recipe

Ingredients:

1/2 Cup Earth Balance (or butter)

1/2 Cup coconut Oil
(You can also use a whole cup of Earth Balance OR a whole cup of coconut oil if you prefer)

1 1/2 Cup of firmly packed brown sugar

1/2 Cup of Xylitol or your favorite sweetener

6 Tablespoons Water

3 Tablespoons flaxseed meal

2 Eggs

2 teaspoons of vanilla

2 Cups of Gluten Free Flour (or you can use a mix of your favorite flours)

1 teaspoon baking soda

4 Heaping Tablespoons of Brewers  Yeast

1 teaspoon salt

3 Cups Oats (I use Bob’s Redmill Gluten Free)

1 Cup Chocolate Chips, Dried Fruit, Nuts or whatever you prefer

Directions:

1. Preheat oven to 350 degrees

2. Mix flaxseed meal and water and let sit for 5 minutes

3. Beat earth balance, coconut oil, sweetener and brown sugar well

4. Add eggs. Mix well.

5. Add flaxseed/water mix and vanilla. Beat well

6. Sift flour, yeast, baking soda and salt

7. Add dry ingredients to mix

8. Mix in oats and chips

9. Drop onto baking sheet about 1 1/2 inch dollops and bake for 14 minutes.

10. Let sit for a minute then cool on a cooling rack.

Carmel Apple Crisp (Gluten & Dairy Free!)

Casserole Ingredients

5 Granny Smith Apples (peeled, cored and sliced in wedges

1/2 cup coconut oil (melted)

1 cup chopped nuts (I used almonds cause I had them but will probably use pecans next time)

1 cup coconut flour, sifted

1 cup shredded coconut

4 large eggs

3+ tblsp honey

3 tbls of brown sugar (add more if you like it sweeter)

3/4 tsp salt

2 Tbsp Cinnamon

Preheat oven to 350 degrees. Line apples on the bottom of a 9x13 casserole dish making sure they are on one layer deep. Combine all other ingredients and spread over apples. Be sure all apples are completely covered to lock in juices. Bake 40-45 minutes

While apples are baking, make the caramel sauce….

Caramel Sauce Ingredients

1 cup full fat canned coconut milk

1/2 cup honey

2 tbsp brown sugar

2 tbsp earth balance

Combine all ingredients except earth balance over medium heat. Simmer for ten minutes.  Stir and simmer for an additional 5-10 min. Add earth balance.  simmer and stir. Pour about half or so over the apples to moisten. I use the other half to add to each serving. GOES GREAT WITH YOUR FAVORITE DAIRY FREE VANILLA ICE CREAM!

Pumpkin Pie Bars–Dairy and Grain Free!

 

These were a huge success! And the crust is so incredible, I am thinking of pairing it with my chocolate diary free cashew pudding to make a chocolate pie!

Ingredients:

Pumpkin Mixture:

1 can organic pumpkin puree, 1/4 cup honey or maple syrup, 1/4 cup full fat coconut milk (the kind you buy in a can), 1 egg, 3/4 tsp pumpkin pie spice, dash of salt

Crust:

2 cups almond flour, 1/4 cup tapioca flour or arrowroot, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 cup honey or maple syrup, 1 tsp vanilla, 1/2 cup melted coconut oil

Preheat the overn to 325 and grease an 8x8 pan

Mix together the crust ingredients and press to the bottom of pan

Mix pumpkin mixture ingredients in same bowl (to save dishes!) and spread evenly over crust.

Bake for 45 min or until mixture is set. Refrigerate for a couple of hours

Enjoy!

Gluten Free Molasses Cookies

1/2 cup coconut oil (buy here)
1/2 cup coconut sugar
1/2 cup blackstrap molasses
1 egg
1 cup almond flour
3/4 cup sorghum flour
1 tsp cinnamon
1 tsp fresh grated ginger (I use those frozen cubes that you can find in the veg section of the grocery store.)
1/8 tsp nutmeg

Combine all the ingredients in a high power blender and mix well. It will be thick so you will have to stop several times and scrape the sides with a rubber spatula.

When it is well mixed, drop small scoops on a cookie sheet lined with silicone mat. Be sure they are about 2 inches apart. Bake at 350 for 12-14 minutes.

Kid Chef Peanut Butter Cookies–DF, GF

I want my kids to know how to cook. I love to cook and I love feeding my family yummy and usually healthy foods. I am excited to begin a cooking adventure with Elijah. I believe cooking is a great way to teach following directions, cause and effect, health and wellness and great for quality time together. This is the first recipe Elijah has made. It is simple. Only five ingredients and most of the are healthy. There is sugar but you could easily sub xylitol, stevia or something of the kind. We used organic sugar.  I am working on getting Elijah’s day more structured and school-like and plan to use cooking in his “curriculum” a few times a week.

Ingredients:

1 cup Peanut Butter ( I use natural smooth but you can use whatever you prefer)

1 Cup sugar (I use organic)

1 egg

1 tsp baking sode

a dash of salt…a little more of you use natural peanut butter without salt

Preheat oven to 350 degrees Fahrenheit.

Put all ingredients in a large mixing bowl.  I let Elijah do this. I measure and he dumps.

Using a hand mixer, mix until smooth. Elijah and I do this part together.

Roll into 1 inch balls and hand to child. Let child put them on the cookie sheet and lightly press to flatten. Elijah likes seeing his handprint in the cookies.

Bake for 10 min.

Cool on rack.

Enjoy!

Here are some pictures of our baking session!

Dressed in his apron and ready to bake!

Our step stool makes Elijah the PERFECT height to reach the counter!

Elijah carefully adds ingredients

We use the mixer together

Flattening the cookies after carefully placing them on the cookie sheet.

Anxiously awaiting the cookies as they bake!

A little dress up time as we wait…..

Yummy! Great job Elijah!

Lactation Granola

My cousin made me a batch of granola in a postpartum care package for me and my boys. I have been on a granola kick lately and hers was the best I have tasted so I was inspired to begin making my own.  After my first batch, it occurred to me that this was the perfect treat for adding additional lactation support ingredients! And so, I added some and it was yummy with the added benefit of lactation support. The recipe is just a base. You can play with it and add things you might like to try or leave out some things that you could do without. I will put a * next to the lactation ingredients since I am always asked about those specifically.
*3 Cups of Oats
1 Cup of nuts (I like almonds or cashews)
1/2 – 1 cup of sunflower seeds
1 cup unsweetened coconut
1 1/2 cups dried fruit (raisin are a favorite but cherries and cranberries are really yummy!)
1/4 cup chia seeds
* 5 heaping tbsp BrewersYeast
*5 heaping tbsp ground flax seeds
1/3 cup honey
1/3 cup packed brown sugar
1/2 cup oil – coconut or sunflower are my favorites
1/2 tsp salt
4 tsp vanilla ( I tend to use more of this cause I love vanilla)
Preheat oven to 325. Combine wet ingredients and salt. Combine dry ingredients. Pour wet mixture onto dry ingredients and fold until completely coated.  Spread on a cookie sheet lined with parchment paper and press so that it is like one big flat granola bar. Bake for about 30-40 min. Keep an eye on it because you don’t want edges to burn. When finished allow to completely cool. Then break apart and store in a cool dry place. I put it in a ziplock bag. Great to be eaten as cereal!

Coconut Macaroons

A yummy new tradition for the Parish family Easter treats!

INGREDIENTS

• ¾ cup sugar
• 2 1/2 cups shredded coconut, unsweetened
• 3 large egg whites
• 1 tablespoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325°F. Line a baking sheet with baking paper.
2. Combine sugar, coconut, egg whites, and vanilla in a large bowl. Using your hands, mix ingredients until well combined.
3. Roll into 1 1/2 inch balls. Place on baking sheet, spaced approximately 3 cm (1 inch) apart pressing down slightly
4. Bake for 16 minutes or until golden brown, rotating halfway through. Cool on a wire rack. Store cooled macaroons in an airtight container.

They were Elijah approved!

Dairy/Grain Free Black Bean Brownies

These are so yummy! Next time I am going to use honey instead of sugar because I think that will make them a bit more moist. I also will shave a few minutes off baking time. This time they were slightly dry but I think those two things will make it an easy fix.

INGREDIENTS

• 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
• 2 Large Eggs
• 3 T coconut oil, melted (or sub other oil of choice)
• 3/4 cup cocoa powder (the higher quality the better)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture  or 1/2 cup of honey (I like local raw)
• 1 1/2 tsp baking powder
• Optional toppings: crush walnuts, pecans or semisweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease a 12-slot standard size muffin pan (not mini).
3. Combine all ingredients except the “optional toppings” in a food processor. It is important that you use a processor instead of beaters because you want to break up the black beans. Process for a minimum of three minutes or until smooth.
4. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
6. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
7. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
8. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
9. Store in an airtight container for up to a few days. Refrigerate to keep longer.