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Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

Strawberry Lemon Jello Salad

When you see strawberries at the farmer’s market you know summer is here!  Use that fresh fruit to kick off the season with this fun strawberry lemon jello salad the whole family will love.

Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

I recall eating a lot of jello growing up.  Of course we had it plain.  But we also ate a lot of jello salads.

Church potlucks are notorious for a variety of jello dishes.  Some have chunks of fruit.  Some are layered.  Some are meant to be eaten with your hands.  I know I got my fill as a kid!

Jello salads are fruity and fun.  Of course kids love them.  Who wouldn’t with the bright colors and sweet flavor?

It’s been a couple years now since we adopted a strict no food coloring policy in our house.

My children just react way too strongly to artificial colors and flavors.

Plus after researching I realize just how bad all of that artificial stuff is for everyone’s health (think ADHD, hyperactivity, etc.).  I still cringe every time I see a child eating a brightly colored cupcake, cookie or candy.  Especially knowing that it is most likely a daily occurrence for them.

So jello out of a box is not something my children ever eat.  But I do like to make real jello with nourishing grass-fed gelatin.  It is especially fun in the summer.

Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

Recently I decided I wanted to recreate some of my childhood favorite jello recipes.

I’m starting with this strawberry lemon jello salad.  It is actually a combination of two jello salads my mom made.

But this one is made with real fruit, grass-fed gelatin, natural sweeteners, pastured eggs and raw milk!

The first layer is a simple strawberry jello made with fresh berries.  The top layer is a bright, lemon pudding.

Together they make an irresistible combination.  And check out that color!!!  No need for anything artificial when you’ve got quality ingredients with vibrant hues.

The final test is the flavor.  My whole family gave it two thumbs up!  The strawberry and lemon pair well.  The jello is not overly sweet.  It is a great combination.

Strawberry lemon jello salad would make a great addition to any summer picnic or potluck!

Are you a jello fan?  Treat  yourself and your family to this amazing real food version of a classic.  Strawberry lemon jello salad is sure to be a hit.

Strawberry Lemon Jello Salad | Homemade Dutch Apple Pie

Strawberry Lemon Jello Salad
Serves 12
Real strawberry jello topped with homemade lemon pudding.
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Strawberry Layer
  1. 2 cups strawberries (fresh or frozen, thawed)
  2. 1/2 cup organic cane sugar
  3. 2 Tbsp. grass-fed gelatin
  4. 1 cup water
Lemon Layer
  1. 2 egg yolks
  2. 1/3 cup lemon juice
  3. 1/2 cup organic cane sugar
  4. 3 Tbsp. arrowroot, tapioca flour or corn starch
  5. 1 cup cream or whole milk
Strawberry Layer
  1. Puree the strawberries, sugar and water in a blender. Pour into a sauce pan.
  2. Stir the gelatin into the mixture. Let set 1 minute.
  3. Heat the strawberry mixture over low-medium heat, stirring, until the gelatin is dissolved, about 4 minutes.
  4. Pour into an 8" glass pan.
  5. Put in the refrigerator until set, about 1 hour.
Lemon Layer
  1. In a medium saucepan combine the egg yolks, lemon juice, sugar, arrowroot and milk. Whisk to combine.
  2. Heat over medium heat, whisking frequently, until the pudding begins to thicken (will take around 5-10 minutes).
  3. Continue whisking for 30 seconds. Turn off heat. Whisk until fully thickened.
  4. Pour the pudding into a bowl to cool for 20 minutes.
  5. Pour the pudding over the strawberry layer.
  6. Chill until fully set, about 2 hours.
  7. Serve cold.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze

Soaked donuts make the perfect Saturday morning breakfast.  Top them with chocolate, vanilla or lemon glaze for an extra special treat.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieFor Christmas my three year old got me a donut pan.  Such a subtle way of telling Mommy he wants more donuts!  We experimented with donuts a bit ago without a donut pan.  Now we can make the real deal.

My son is my baking buddy these days.  So of course we had to get to work right away to try out the new pan.

I came up with a delicious soaked donut that is also gluten free, dairy free, nut free and corn free.

 It’s not overly sweet either.
Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 3 This is a cake style donut that can be topped them with chocolate, vanilla and lemon glaze.  You could also dip them in a cinnamon sugar mixture.

The chocolate covered donuts reminded me of my childhood.  Whenever we got donuts (which was a rare treat) we always picked chocolate covered (…until we got older and ventured out to glazed, long johns, etc.).  It’s like vanilla cake with chocolate frosting.  What kid doesn’t love that?  My kids certainly enjoyed the ones with chocolate that we made!Soaked Donuts With Chocolate Vanilla and Lemon Glaze {Gluten Free Dairy Free Nut Free Corn Free} ||  Homemade Dutch Apple Pie

These soaked donuts are very easy to make.  Soak the flour one day.  Bake the donuts the next.  Even the glazes only take a few minutes to prepare.  The chocolate glaze is cooked.  The lemon and vanilla glazes just require stirring.  But you do need some homemade powdered sugar for them.  It only takes a minute to make!

Soaked donuts are a fun treat to have once in a while.  They are good for a special Saturday morning breakfast or a birthday treat.

If you don’t have a donut pan you can simply bake the batter in a muffin pan.  Only fill the muffin cups about half full to keep them smaller/more like a donut.  You can use an apple corer to remove the center if you like.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 4

I may have to put donut pan on my birthday list now.  The one I got only makes six at a time.  So it took a couple rounds of baking to use all the batter.

Now we can experiment with more flavors and maybe even create some savory soaked donuts.  I’m also thinking about bagels!

What is your favorite donut flavor?Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 5

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze {gluten free, dairy free, nut free, corn free}
Yields 20
A healthy, real food version of chocolate covered donuts.
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Donuts
  1. 2 cups any combination of gluten free flours
  2. 2/3 cup warm soaking liquid (2 Tbsp. lemon juice + water, kefir, yogurt, sour cream or 2 Tbsp. vinegar + milk)
  3. 6 Tbsp. melted fat (butter, coconut oil, lard, palm shortening)
  4. 2 eggs (preferably at room temperature)
  5. 3/4 cups sugar (coconut and/or cane) (increase to 1 or 1 1/4 cups if you like a sweeter donut)
  6. 1 tsp. baking soda
  7. 2 tsp. cream of tartar
  8. 2 tsp. tapioca flour or arrowroot
  9. 1/2 tsp. sea salt
Chocolate Glaze
  1. 1 cup chocolate chips
  2. 2 Tbsp. milk or coconut milk
  3. 2 Tbsp. arrowroot
Vanilla Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. milk or coconut milk
  3. 1/4 tsp. vanilla
Lemon Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. lemon juice
Donuts
  1. Combine the flour and the warm soaking liquid.
  2. Cover and let sit for 7-24 hours (24 hours or longer is preferred)
  3. Heat the oven to 400*F. Grease a donut pan or muffin pan.
  4. Add the melted fat to the soaked flour. Beat until combined.
  5. Add the eggs. Beat until combined.
  6. Add the dry ingredients. Beat well.
  7. Pour the batter into the prepare pans, filling the donut pan about 2/3 full or muffin cups 1/2 full.
  8. Bake for 20 minutes.
  9. Remove donuts from the pan and allow to cool completely before dipping in glaze.
Chocolate Glaze
  1. Place the chocolate chips, milk and arrowroot in a double boiler.
  2. Heat until the chocolate is melted and the ingredients are combined, stirring frequently.
  3. Dip the donuts into the warm glaze and place on a baking sheet or wire rack to let the glaze cool and harden.
Vanilla Glaze
  1. Combine the sugar, milk and vanilla in a bowl. Stir until combined.
  2. Dip the donuts in the glaze.
  3. Allow to set and harden.
Lemon Glaze
  1. Combine the sugar and lemon juice.
  2. Stir until combined.
  3. Dip the donuts in the glaze.
  4. Allow to set and harden.
Notes
  1. It is best to use the batter as soon as it is mixed. It will rise better. If allowed to set it will still work, but there won't be as much rise.
  2. It is best to use at least 1/4 white/starchy flour in the flour mixture, like tapioca or white rice.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This pectin free strawberry freezer jam is the easiest and most delicious jam you'll ever make. No pectin. Just simple, nutritious ingredients. It's a family favorite on toast, pancakes, waffles and oatmeal.

Pectin-Free Easy Strawberry Freezer Jam

Summer preservation just got a little easier.  This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries.pectin-free easy strawberry freezer jam | Homemade Dutch Apple Pie

There are so many ways to use strawberries when they are fresh.  There are even plenty of ways to use them once they are frozen.  But one of the best ways to use them, fresh or frozen, is by making strawberry jam!

I’ll confess.  I’ve never been that great at making jam.

I followed recipes exactly.  I bought various types of pectin.  It just never seemed to turn out well.  I think my husband was starting to wonder if I would ever make jam that wasn’t like liquid or totally solid.

This year I decided to create my own recipe for pectin-free easy strawberry freezer jam.  It turned out so well!!

This pectin free strawberry freezer jam is the easiest and most delicious jam you'll ever make. No pectin. Just simple, nutritious ingredients. It's a family favorite on toast, pancakes, waffles and oatmeal.

I love this recipe because you don’t need pectin (the debate is still out on whether or not pectin is really that great for you).  Instead it uses grass-fed gelatin.  It is also super easy to make and only takes about 15 minutes.

This pectin-free strawberry freezer jam recipe makes about five half-pints of jam.  I just might have to make another batch soon.  I don’t think it’s going to last very long in our house.

Pectin-free easy strawberry freezer jam is great on toast.  But  you can also spread it on pancakes, mix it into yogurt or even use it as an ice cream topping!  My kids like to eat it by the spoonful.  It’s that good.

Whether you still have fresh strawberries available or you already have your stash in the freezer, try making pectin-free easy strawberry freezer jam.

You’ll have a little taste of summer ready in your freezer all year long.pectin-free easy strawberry freezer jam | Homemade Dutch Apple Pie

Pectin-Free Easy Strawberry Freezer Jam
A simple jam that comes together in minutes and is free of pectin.
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Ingredients
  1. 1/4 cup lemon juice
  2. 3 1/2 tsp. grass-fed gelatin
  3. 3/4 cups organic cane sugar, sucanat, coconut sugar or honey
  4. 5 cups strawberries (fresh or frozen)
Instructions
  1. In a medium sauce pan combine the lemon juice and gelatin. Let sit 2 minutes.
  2. Add the sweetener and strawberries.
  3. Cook over medium heat, stirring and mashing berries with a potato masher, for about 10 minutes.
  4. Pour the jam into half-pint jars.
  5. Chill jam in the refrigerator until set.
  6. Use the jam fresh or freeze until ready to use.
Notes
  1. This makes about five half-pints.
  2. If using frozen berries, thaw them at least partially before making the jam.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Homemade Fruit Snacks

Impress your kids and avoid strange ingredients by making homemade fruit snacks! Just a few simple and nourishing ingredients create a fun snack.

Homemade Fruit Snacks | Just Take a Bite

I’ve been making fruit snacks/gummies from scratch for my kids for quite some time now.  There are plenty of recipes if you search.  They are all a little different.  But I never posted the way I make them.

Recently I’ve had multiple friends ask me how I make them.  So here is my version of homemade fruit snacks.

Most people are amazed at how simple it is.  But beyond that, it’s amazing how healthy they are!  Especially compared to anything you can buy at the store.

We used to buy organic fruit snacks once in a while as a special treat.  But not anymore.  Even the organic variety uses “natural flavor.”  My daughter is very sensitive to that.  And almost all of them use rice syrup.  My son is allergic to rice.

As usual homemade is best!  These fruit snacks are filled with nourishing gelatin, which is great for gut healing (be sure to get quality gelatin).  They are also very safe for almost any allergy.  I love that I can even make a variety of flavors for my little guy that is allergic to multiple fruits (have you ever tried finding something fruit flavored at the store that does not contain banana, grape or pear?  Impossible).

My kids will easily eat a whole batch in a week if I let them.  So I often have to make a new batch almost weekly!  I try to make different flavors like blueberry lemon, lemon lime, lemonade and cherry.  I love having very healthy snacks on hand that my kids truly love.  And they don’t have to feel like they are missing out.

Do your kids like fruit snacks?  Try replacing the store-bought version with a homemade version.   You can make them in any shape and flavor.  Let your kids choose which ones.  They’ll think it’s great!  And you can know they are eating something that is healthy and healing.

This post is linked to Allergy Free Wednesday.

Homemade Fruit Snacks | Just Take a Bite

Homemade Fruit Snacks
A fun, fruity snack that is full of nourishing gelatin and free of allergens and artificial ingredients.
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Ingredients
  1. 1 cup pure juice (i.e. blueberry, cherry, lemon, lime)
  2. 3/4 cups sweetener (cane sugar, coconut sugar, honey, maple syrup)
  3. 3 -6 Tbsp. grass-fed gelatin
  4. 1/4 tsp. sea salt (optional)
Instructions
  1. Combine the juice, salt and sweetener in a small saucepan. Heat slightly and mix until the sugar/honey dissolves.
  2. Taste the juice and add more sweetener if necessary.
  3. Allow the juice to cool for 10 - 30 minutes.
  4. Add the gelatin to the juice while gently whisking.
  5. Let sit for one minute.
  6. Heat the juice/gelatin mixture over low heat, whisking gently until the gelatin completely dissolves.
  7. Pour the mixture into molds or a glass pan.
  8. Refrigerate until solid (about 20 minutes).
  9. Remove fruit snacks from molds or cut into squares/desired shape from a pan.
  10. Store in a container in the refrigerator.
Notes
  1. Do not use juice from concentrate/juice that you would drink plain. Use pure juice.
  2. You may need extra sweetener for some flavors like lemon and lime.
  3. You can use one type of juice or a combination - blueberry lemon, cherry lime, lemon lime, etc.
  4. Using less gelatin will make a softer gummy and they will need more time to set. More gelatin will make it firmer.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Dairy Free Lemon Blueberry Muffins (nut free, soy free, rice free)

Brrrr!!!  Winter is really starting with a bang this year.  We’ve already had so much snow.  Now an ice storm.  It sure would be nice to be somewhere warm and sunny right now!

I know that is not possible, but I can imagine.  And a batch of lemon blueberry muffins really helps.  They remind me of the bright, fresh flavors of summer.

These muffins are both gluten and dairy free.  And they are very simple to make.  My little muffin loving two year old can eat a whole batch himself in a few days.

So whether it is warm and sunny near you or you just want to imagine it is, give these muffins a try.


Gluten Free Dairy Free Lemon Blueberry Muffins
makes 12 muffins

3/4 cups amaranth flour
3/4 cups sorghum flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 egg
1 cup applesauce
4 Tbsp. real lemon juice
4 Tbsp. coconut oil, melted
blueberries (fresh or frozen) (adjust amount for personal taste)

Heat the oven to 350 degrees F.  Line a muffin pan with muffin cups.

In a medium bowl combine the flour, sugar, soda, powder and salt.

Add the egg, applesauce, lemon juice and oil.  Mix until well combined (I use a hand mixer).

Fill the muffin cups 3/4 full with batter.  Drop the blueberries into the muffins.  Press down slightly.

Bake for about 30 minutes, until starting to become golden and baked through.  Allow to cool for a few minutes before serving.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Easy Pink Lemonade | Just Take A Bite

Easy Pink Lemonade

Refreshing and hydrating, this easy pink lemonade is made with only real ingredients.  No artificial flavors or colors.  It’s the perfect summer drink!

Easy Pink Lemonade | Just Take A Bite

Whether it’s the middle of summer or you’re just looking forward to the start of spring, pink lemonade is the perfect drink.

Keep the good. Leave the bad.

This easy pink lemonade only takes minutes to make.  It is free of anything artificial (i.e. no food coloring!).  And a simple addition of sea salt turns it into a hydrating homemade sports drink.
 
Sometimes I even go a step further and add grass-fed collagen and powdered probiotic to really bump up the nutrition factor.
 
You can make a single cup or a big pitcher.  I usually make a half gallon at a time.  It doesn’t last long in my house.

Allergen friendly.

Having kids with all sorts of allergies means they don’t get much to drink besides water (they don’t even have any milk alternatives they tolerate). So I like to treat them to hydrating pink lemonade once in a while, especially when they are playing hard or after illness.

This is also a fun surprise in my daughter’s lunch once in a while. She tends to forget to drink while she’s at school. But if I give her pink lemonade she comes home with an empty cup.

Keep everyone hydrated and satisfied with pink lemonade. All the great flavor. Nothing artificial.

Easy Pink Lemonade | Just Take A Bite

Easy Pink Lemonade
makes 1/2 gallon

6 1/2 cups water
1/3 – 1/2 cup lemon juice
1/4 – 1/3 cup pure grape juice or pure blueberry juice
1/2 cup organic cane sugar (you can also use honey or maple syrup, but it will change the flavor a bit)
1 tsp. unrefined sea salt (optional…makes it very hydrating)
2 Tbsp. grass-fed collagen (optional)
1 capsule powdered probiotic (optional)
ice

Combine all of the ingredients in a 1/2 gallon container.  Mix well, allowing the sugar to dissolve.  Adjust the lemon juice and grape juice to taste if needed.  Refrigerate.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Lemon Bars

I also made a batch of lemon bars for Justin’s birthday treats.  This is another recipe from my MIL.  It’s a simple recipe.  I’m generally not a huge fan of lemon bars, but these are good.  Justin says they aren’t that sweet (not as sweet as some lemon bars).  I think they are quite sweet.  Just depends on your taste buds I guess 😛  Again, I subbed more natural ingredients for most of this.  But I did still use the powdered sugar.  These turned out well.  The only issue I had was that they took way longer to bake than the recipe said.  After 20 minutes the middle was still totally liquid.  I ended up baking them for about 40 minutes.

Lemon Bars

1 3/4 cups flour (you can use whole wheat flour)
1 cup butter (cold)
1/2 cup powdered sugar (you could probably sub cane sugar and the crust would still taste fine)

4 eggs
2 cups cane sugar
1/4 cup lemon juice (juice of about 2 lemons)
4 Tbsp. flour (I would use AP flour for this since it is for thickening.  You could also try corn starch or arrow root)
1 tsp. baking powder
1/4 tsp. salt

Cut butter through flour and powdered sugar (I did this in the food processor.  Makes it very simple).  Pat dough into a greased 9×13 pan.  Bake at 350 for 20 minutes.

While dough is baking prepare lemon filling.  Beat eggs.  Add sugar, lemon juice, flour, baking powder and salt.  Mix well.  Pour over crust.  Bake for about 40 minutes (until center is set).  Sprinkle with powdered sugar.  Let cool before cutting.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.