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Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Everything Free Chocolate Cranberry Cookies

No need to give up special treats just because you have allergies. These everything free chocolate cranberry cookies are free of gluten, dairy, eggs, nuts, corn, soy and coconut but they taste amazing!

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

I’m always on the lookout for allergen friendly recipes. But usually when a recipe says allergen friendly there is still something in it that my kids can’t have. So I have to be creative and do a lot of substituting. It also means I don’t bake many treats.

Sometimes you just need a cookie.

But we were all in the mood for cookies. So I came up with these everything free chocolate cranberry cookies. And since my son is allergic to cocoa his weren’t even chocolate chip. He just had cranberry cookies.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Being egg and dairy free I didn’t really think they’d turn out that well.

Amazing results.

To my amazement they were so good. Actually the best cookie I have tasted in a long time. I think we ate a whole batch (half recipe) in about a day. I could have eaten them all myself…but I didn’t think my kids would be very happy about that.

Tallow is my secret.

I used tallow for the fat, which is about the best replacement for butter. Any softened fat will work including lard, palm shortening and butter. Even sunbutter could work. I generally don’t use coconut oil for cookies because they tend to all apart.

I replaced the eggs with grass-fed gelatin and water. They held together perfectly!

My favorite chocolate is Enjoy Life chocolate chips. No dairy, nuts or eggs.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Truly free of everything.

Even in my family with about a million different allergies we could all enjoy these everything free chocolate cranberry cookies. Which means they really are free of just about everything! Try putting your own spin on them by using any dried fruit, spices or even carob chips. Dried cherries would be delicious!

I think I need to make a double batch now to keep some stashed in the freezer. It’s nice to have an easy, truly allergen friendly treat on hand.

Are you searching for an allergen friendly cookie that actually tastes good?

The search is over! Everyone will love these everything free chocolate cranberry cookies, whether they have allergies or not!

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Everything Free Chocolate Cranberry Cookies
Yields 30
An allergen friendly, easy-to-make cookie.
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Ingredients
  1. 1/2 cup organic cane sugar
  2. 1/2 cup fat of choice, room temperature (tallow, lard, butter, palm shortening) OR sunbutter
  3. 4 tsp. grass-fed gelatin
  4. 1/2 cup + 2 Tbsp. hot water
  5. 1/4 cup honey
  6. 1 1/2 cups brown rice flour (or sorghum)
  7. 1/2 cup teff flour
  8. 1 tsp. baking soda
  9. 1/2 tsp. unrefined sea salt
  10. 1/2 cup optional add-ins: chocolate chips, dried fruit
Instructions
  1. Heat oven to 350*F. Line two baking sheets with parchment paper or silpat.
  2. Cream the sugar and softened fat.
  3. Dissolve the gelatin in the hot water.
  4. Add the gelatin water and honey to the creamed mixture. Beat well.
  5. Add the flour, baking soda and salt. Beat well.
  6. Stir in any add-ins.
  7. Scoop 2 Tbsp. mounds of dough, an inch apart, onto prepared baking sheets.
  8. Bake 20 minutes.
Notes
  1. Store the cookies in a sealed container at room temperature for up to 10 days or in the freezer for up to a year.
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This post is linked to Savoring Saturdays.

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.

My Favorite Gluten Free Flour Mix | Just Take A Bite

My Favorite Gluten Free Flour Mix

Gluten free baking can be intimidating and challenging. There are so many flours to choose from! I’m helping you out with my favorite gluten free flour mix.

My Favorite Gluten Free Flour Mix | Just Take A Bite

If you’ve ever tried gluten free baking you know it can be tricky. I can make the same recipe ten times and it turns out just a little differently every time. Though that may have more to do with my lack of precise measuring when I bake.

At any rate, gluten free baking is not nearly as forgiving as baking with wheat.

The ratio of sugar to fat is very important. But the real key to successful gluten free baking is using the right blend of flours.

Use all starchy flour and you’ll get a dry, crumbly mess. Use all seeds and you might have a gooey, dense blob.

There are so many flours to choose from when it comes to gluten free baking. My recipes usually call for a gluten free flour mix of your choice. Everyone has different things on hand. And a variety of flours will work.

But after years of experimenting I have come up with my favorite gluten free flour mix.

Don’t worry, I’m not going to tell you some exact flours to use. This is a general rule. Then use what you have on hand.

My gluten free flour mix is:

My Favorite Gluten Free Flour Mix | Just Take A Bite

Not sure which is which? Here is a quick rundown of some common flours.

My Favorite Gluten Free Flour Mix | Just Take A Bite

For your next recipe that calls for two cups of gluten free flour use one cup of grain, a half cup of seed, nut or bean and a half cup of starch. Choose from the above lists. Play around with combinations to see what flavors you like best.

Give my gluten free flour mix a try and see how your gluten free baked goods turn out!

Note that white rice can be used as a grain or a starch. It is technically a grain. But white rice behaves similar to a starch.

My Favorite Gluten Free Flour Mix | Just Take A Bite

What is your favorite blend of flours?

I often use a combination of sorghum, amaranth and tapioca. My baked goods always come out well using those three.

Find your favorite combinations. Then mix up a whole batch so baking is simple. No measuring three or four flours at a time. Just use your mix!

Create a variety to rotate through different types of flour. Gluten free baking just got a little bit simpler.

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.

Basic Grains: Rice

Basic Grains Rice | Homemade Dutch Apple PieNext in my basic grains series is another common one – rice.  It is a dietary staple for so many cultures.

Rice has one of the lowest phytic acid contents of any grain.  So if you forget to soak in advance, go with rice.  That being said if you do plan ahead it still helps to soak rice.  It will break down the phytic acid it does contain and create a really soft and easy to digest starch for your meal.

Many people assume that using brown rice (the “whole grain” version) is better.  But for many that is not the case.  I rarely use brown rice because it is harder to digest.  For so long I didn’t think I tolerated rice…until I switched to white rice.

Although white rice does not have much in the way of nutrients on its own, it does provide a simple starch for energy.  It is also a great medium for other nutrient dense food like butter, coconut oil and broth.  So combined they create a balance of nutrition and energy (I learned how important that is when reading The Nourished Metabolism).Basic Grains Rice | Homemade Dutch Apple Pie

A word of caution – as odd as it sounds rice is a pretty common allergen (my son has been rice free for about a year now).  So if you eat a lot of rice because you are gluten free, make sure you aren’t eating it every day in order to avoid creating an intolerance or allergy.

Rice can be used in so many ways.  It is great as a breakfast porridge with cinnamon, raisins and maple syrup.  It makes a great side dish cooked in broth.  Rice works well in soups.  It is also a great base for things like stir fry, meatballs, stroganoff and tacos.

Let’s not forget that rice even works as a dessert in rice pudding!

One of the best things about rice is that it is so cheap!  Bulk up a meal with rice to stretch  your meat and veggies without stretching your wallet.  A simple meal for pennies is rice cooked in broth.  Add a little butter or coconut oil and you have a perfect balance of protein, starch and fat that is easy on the tummy.  Not to mention it tastes great!  It’s even a good meal for when you are sick.

No matter how you like to use rice it’s best to properly prepare it.  Then add some nutrient dense components and dig in!  What is your favorite way to serve rice? Basic Grains Rice | Homemade Dutch Apple Pie

Basic Grains: Rice
Serves 4
Basic soaked rice.
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Ingredients
  1. 3/4 cup organic white or brown rice
  2. 3 cups warm water + 2 Tbsp. lemon juice, whey, kefir or yogurt
  3. 2 1/2 cups broth and/or water for white rice, 3 1/2 cups for brown rice
  4. 1 Tbsp. butter or coconut oil
  5. seasoning to taste (optional - salt, pepper, garlic powder, herbs)
Instructions
  1. Combine the rice, warm water and soaking agent in a medium bowl.
  2. Cover and let sit 7-24 hours.
  3. Drain and rinse the rice.
  4. Place the rice and the broth/water in a medium saucepan.
  5. Bring to a boil over high heat.
  6. Reduce heat, cover and simmer for 30 minutes (white rice) or 60 minutes (brown rice).
  7. Add extra liquid during cooking if it gets too dry.
Notes
  1. This works well as an oatmeal replacement. Simply add any sweetener, milk, dried fruit, nuts, fat, flax seeds, etc. you like to the cooked rice.
  2. White rice is lower in nutrients, but easier on digestion. It is also great for energy when combined with the nutrient dense components like broth, fat, etc.
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The Hows and Whys of Preparing Grains

The Hows and Whys of Grains | Homemade Dutch Apple PieOne of my goals this year is to get back on track with properly preparing my grains.  I’ve been doing it for years now, but got off track with pregnancy and a new baby.

Some may say to just avoid grains.  But I tried that and learned that my body needs them!  The most unhealthy I’ve ever been was when I went grain free.  Grains can be a very healthy part of a real food, traditional diet.  Even Nourishing Traditions and GAPS mention the benefit of properly prepared grains.

So to help us all get to where we need to be I’m sharing some information about why you need to treat your grains in a special way if you are going to consume them and how it’s done.  I actually wrote most of this a couple years ago!  But never shared it here.  It’s a good reminder for myself.  Hopefully it’s a great starting point or reminder for you as well.

In the weeks following this introduction I’ve got some basics and some fun recipes coming that all involve properly prepared grains.  I hope you enjoy!

One of the oddest and most confusing aspects of real food is the idea of soaking grains.  Switching to butter instead of margarine?  No problem.  Drinking raw milk instead of pasteurized?  You bet.  Using honey instead of corn syrup?  Done.  Get your flour wet before using it?  Say that again?  Wet flour?  How could that work?  And why would you want to?  But if you understand why you might find yourself turning your favorite baked goods into healthier soaked versions. The Hows and Whys of Grains | Homemade Dutch Apple Pie

It turns out there is actually a good reason to soak grains. Little things called phytates. Grains contain anti-nutrients as a protective mechanism.  This protects them from weather and animals.  But it also makes them difficult to digest.  Your digestive juices are enemies of the grains just like any external enemy.  Grains also have compounds that prevent active enzyme activity in your digestive system. This puts stress on your pancreas. 

In the unsoaked state grains contain phytates, which makes the minerals in the grains unavailable to you.  This can lead to mineral deficiencies and poor bone density (one more thing I learned the hard way when I found out I have seven cavities!). Both enzyme inhibitors and phytic acid can be mostly neutralized by soaking the grains. This makes them easier to digest and makes the nutrients available to your body. This process also begins to pre-digest the grains, breaking down complex starches and tannins that can irritate your stomach, as well as beginning to break down proteins like gluten.The Hows and Whys of Grains | Homemade Dutch Apple Pie

So without soaking the grains they are very difficult to digest and are actually harmful to your body.  This holds true for gluten-containing grains like wheat and rye but also for alternative grains like oats, amaranth and teff.  In fact oats, such a dietary staple for so many, has the highest phytate content of any grains!

Grains that are not properly prepared are harmful.  So how do you make them healthy? It’s not as hard as you might think. And, honestly, soaking often makes baking easier! It breaks up the process into very short steps that only take a few minutes here and there. The main thing you have to be willing to do is plan ahead. Soaking does take time. So if you want soaked pancakes in the morning, you have to plan and get them started the day before.The Hows and Whys of Grains | Homemade Dutch Apple Pie

The basic idea is that you use cultured dairy or another acid medium like lemon juice to soak the grains for at least 7 hours (ideally 24 hours) before using them.  The length of time required will depend on the grain.

The easiest way to start is by using recipes that give exact instructions on what ingredients to use, how much and how long. Once you get the hang of it you can start experimenting.  Simply replace the liquid in the recipe with a cultured/acidic medium (kefir, buttermilk, yogurt or warm water mixed with lemon juice), mix it with the grains, cover the bowl and let it sit.  Then proceed with the recipe after the grains have soaked.  You can also add the fat/oil during the soaking step.

Soaking can be used on all kinds of grains…wheat, oats, rice, etc. It is also used for lentils, beans and nuts.  There are a few exceptions to the rule.  Coconut flour, white rice, millet and flax seed are relatively low in phytic acid.  Although soaking them will still be beneficial it is not as critical.

Although millet is low in phytic acid, it is goitrogenic.  So limit your  millet intake if you have thyroid problems.

So what do you do if you don’t have time to soak your flour before baking, or what if you forgot to plan ahead? An alternative is to sprout the grains.  This is helpful for those times you have to do some last minute baking. Simply sprout the grains, dry them and grind them into flour. Then the phytates are already neutralized and you don’t have to soak it.  You can buy sprouted grains if you do not want to make your own.The Hows and Whys of Grains | Homemade Dutch Apple Pie

A third option for dealing with phytates is sourdough. Sourdough also breaks down the phytates and makes the grains easier to digest. Sourdough can be used for all kinds of baked goods.  If you want bread, sourdough is the way to go.

Soaking grains is a critical step in the baking process if you are not using sprouted grains or a sourdough starter.  It is important for aiding digestion for everyone.  It is especially crucial for anyone with a leaky gut, food allergies or food intolerances.  Even if you avoid some of the common grains like wheat and corn, you still have to properly prepare your food.  If you have cut gluten out of your diet but have not noticed any improvement, try soaking the gluten free grains you eat. 

Some alternative grains and flours are teff, amaranth, tapicoa, millet, rice (white and brown), quinoa, coconut, hemp and garbanzo bean.  These can be prepared in the same manner as their traditional counterparts. The Hows and Whys of Grains | Homemade Dutch Apple Pie

The next time you start baking ask yourself one question: “Is my flour wet?”  If it is you’re on your way to a tasty treat that will be easier on your gut and provide your body with important vitamins and minerals.

Do you consume grains?  What is your favorite way to prepare them?

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.

Simple Supper Series: Beef Stroganoff

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple PieToday I have another recipe that comes together in minutes and incorporates broth.  Beef stroganoff is simple and versatile.

Ground beef is simmered with broth and milk or milk substitute to create a creamy sauce.  You can go as bold or as simple as you like with the seasoning.

There are several ways to serve this stroganoff.  A common way is over noodles.  If you prefer noodles you can cook them separately or even add them right to the pan with a little extra broth for a one pot meal.

I served this over mashed potatoes (we had leftover potatoes, so all I had to do was heat and serve!) for those that could have them.  For the others I served the beef stroganoff as an open face sandwich on homemade gluten free rolls.  My son really enjoyed eating it that way since he could use his hands.Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Beef stroganoff can be served just about any way you like.  Try it on squash or rice.  You can even eat it plain!

This is definitely a simple supper.  Plus it is full of nutrients from the beef and the broth.  It is also very allergen friendly with no dairy, gluten, grains, eggs, nuts or corn.

Another great thing about this beef stroganoff is that it is a very budget friendly meal.  Ground beef, broth and onions are very affordable.  So you can serve the whole family for very cheap.

Beef stroganoff is easy to prepare, big on flavor and full of good stuff.  The whole family will enjoy it.

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Simple Supper Series: Beef Stroganoff
Serves 4
A simple beef stroganoff that incorporates broth and is free of allergens.
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Ingredients
  1. 1 lb. ground beef (or pork, turkey or chicken)
  2. 1 Tbsp. coconut oil, lard or tallow
  3. 1 small onion, diced (optional)
  4. 1/2 cup beef, chicken or turkey broth
  5. 1/2 cup milk or milk substitute
  6. 1 Tbsp. arrowroot or tapioca flour
  7. 1 tsp. unrefined sea salt (to taste)
  8. 1/2 tsp. pepper
  9. 1/2 tsp. garlic powder
Instructions
  1. In a large skillet heat the coconut oil.
  2. Brown the meat and onions.
  3. Add seasoning, broth and milk.
  4. Simmer for five minutes.
  5. Combine the arrowroot with 1 Tbsp. cold water.
  6. Add the arrowroot mixture to the pan and simmer until thickened, about 3 minutes.
  7. Adjust seasoning to taste.
  8. Serve over mashed potatoes, noodles, rice, bread or squash.
Notes
  1. If you want to make a one pot dish simply add 1 cup any variety of noodles and another 1 cup of broth to the pan. Simmer until the noodles are cooked. Add extra liquid if the noodles absorb too much.
  2. This recipe can easily be doubled.
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Easy Beef and Bean Enchilada Bake (gluten, egg, dairy, nut, rice free)

beef and bean enchilada bakeSometimes it is very tough to cook for my family.  I have to work around food allergies and intolerances.  Of course they are different for everyone in the family. So normally I end up cooking a lot of separate items so everyone can feel good and eat well.  But it is a lot of work!

It’s pretty rare that I make casseroles.  It’s hard to make one that we can all eat.  But last week I came up with a super easy casserole that we all enjoyed! I actually did make it three different ways to meet our needs.  The big difference was that making different versions didn’t require any extra work.

The main recipe uses tortilla chips, ground beef, tomato sauce, beans and cheese.  I left the cheese out for my son’s dairy free version.  My version was simply ground beef, cheese and beans so that it was corn and tomato free.

This casserole is naturally gluten, egg, rice and nut free.  You can make it dairy free by leaving out the cheese.  There is still plenty of flavor. If you don’t tolerate corn you can substitute another starch like cooked rice or quinoa.

I loved that I found a way to use up the bits of tortilla chips at the bottom of the bag instead of throwing them away. If you’re looking for a super easy, allergen-friendly dinner this is it.

Easy Beef and Bean Enchilada Bake
A quick prep casserole that is allergen-friendly and has big enchilada flavor.
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Ingredients
  1. 1 lb. ground beef (or turkey or chicken)
  2. 15 oz. tomato sauce
  3. 1 Tbsp. tapioca flour, arrowroot or cornstarch
  4. 2 cups pinto beans (cooked)
  5. 2 cups crushed tortilla chips
  6. 2 cups shredded cheese (optional)
  7. salt and garlic powder to taste
Instructions
  1. Brown the meat. Season with salt and garlic powder.
  2. With the heat still on, sprinkle the flour over the meat and mix.
  3. Add the tomato sauce.
  4. Simmer for 5 minutes. Season to taste. Remove from heat.
  5. Heat the oven to 350*F.
  6. In a 2 qt. casserole layer 1/3 of the crushed chips, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layering two times.
  7. Bake, covered, for 35 minutes.
  8. Remove cover and bake another 5 minutes.
Notes
  1. The tortilla chips can be replaced with another starch like cooked rice or quinoa.
  2. This can be turned into a skillet meal by sprinkling the cheese and chips into the pan of meat after simmering the sauce.
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Rhubarb Quinoa Breakfast Porridge (gluten free, dairy free, nut free, egg free)

rhubarb quinoa breakfast porridge

You’ve made muffins and coffee cake and pie.  But you still have rhubarb and don’t know what to do with it.  How about serve it for breakfast?

Rhubarb is a very versatile vegetable.  If you pair it with a healthy, gluten free grain like quinoa you’ve got a power-packed breakfast.

This breakfast porridge is slightly tart and slightly sweet.  It can be served warm or cold.   You can make it fresh or prepare it in advance.   You can serve it as-is or add all sorts of fun things for more texture and flavor.  I added cranberries, raisins, butter and milk to mine.  I also served some chopped nuts on the side for my husband.

If you don’t like or don’t tolerate quinoa you can easily swap it for oatmeal or rice.

Rhubarb isn’t just for desserts.  It makes a great addition to your breakfast!

rhubarb quinoa breakfast porridge 2

Rhubarb Quinoa Breakfast Porridge
Serves 2
A fun and healthy rhubarb-flavored breakfast that is gluten, egg, dairy and nut free.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
  5. 1 Tbsp. maple syrup or honey
  6. 1 1/2 cups rhubarb, diced
  7. 2 tsp. butter or coconut oil
  8. 3 Tbsp. coconut sugar, sucanat, honey or maple syrup
  9. optional add-ins: dried fruit, nuts, milk, butter, coconut oil
Instructions
  1. Soak the quinoa in water for 1 - 24 hours. Drain and rinse.
  2. Bring 1 cup water to a boil in a medium pan. Add the drained quinoa, cover and simmer for 12 minutes.
  3. Remove the pan from the heat and keep covered for 15 minutes.
  4. While the quinoa is cooking, in a small pan over med-low heat cook the rhubarb, butter and 3 Tbsp. sweetener until the rhubarb is tender (about 10 minutes), stirring periodically.
  5. After the quinoa and rhubarb are prepared, poor the rhubarb mixture into the quinoa and stir.
  6. Add cinnamon, nutmeg and 1 Tbsp. syrup.
  7. Add any optional add-ins you desire (if serving immediately).
  8. Serve immediately or store in the refrigerator until ready to serve.
Notes
  1. This can be prepared the day before and served cold or quickly reheated on the stove. If preparing in advance, add the optional ingredients just before serving.
  2. You can add other fruits (strawberries, cherries, etc.) to the cooked rhubarb for a sweeter flavor.
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Gluten Free Dairy Free Rhubarb Crisp (nut free, egg free)

rhubarb crisp

 The earliest produce to pop up in our garden is rhubarb.  It seems to be one of those strange vegetables that you either love or hate.

Growing up I don’t think anyone in my family liked rhubarb.  So I never even tasted it until a few years ago when I started baking it with it myself.

It’s tart and a little tough.  But if you add sugar and cook it rhubarb is delicious!  It is perfect for all sorts of desserts.

In the past I’ve made strawberry rhubarb upside down cake, rhubarb muffins and Dutch strawberry rhubarb pie.  We have more in our garden, so I need to come up with other ways to use it.

Yesterday I made one of my favorites – rhubarb crisp.  This version is gluten, dairy, nut and egg free.  I used oats in the topping, but they can be replaced with other gluten free flours if you don’t tolerate oats.

The whole family gave the seal of approval for this recipe!  The best part for me?  It’s really easy to make.  It only took about 10 minutes to get it prepared and in the oven.  A simple dessert the whole family can enjoy.  Perfect!

Do you enjoy rhubarb?  What are some creative ways you use it?

rhubarb crisp 2

 

Gluten Free Dairy Free Rhubarb Crisp
A delicious summer treat that is gluten, dairy, egg and nut free.
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Ingredients
  1. 3 cups rhubarb, chopped (you can also peel outer layers if they are stringy)*
  2. 1 cup organic cane sugar or sucanat
  3. 1 cup rolled oats**
  4. 1/2 cup coconut flour***
  5. 1/2 cup organic palm shortening, butter and/or coconut oil
  6. 1/2 cup organic cane sugar or sucanat
Instructions
  1. Heat oven to 350*F. Grease a 9" baking pan.
  2. Combine the rhubarb and 1 cup sugar. Mix well and pour into prepared pan.
  3. Combine the oats, flour and 1/2 cup sugar in a small bowl. Mix in the fat until the mixture is crumbly.
  4. Sprinkle the crumble over the rhubarb.
  5. Bake the crisp for 50-60 minutes, until the rhubarb is soft and the topping is golden brown.
  6. Let the crisp cool completely before serving. This will allow it to solidify.
  7. Serve plain or topped with whipped cream or ice cream.
Notes
  1. *You can substitute chopped strawberries, raspberries or cherries for some of the rhubarb to make a sweeter crisp.
  2. **You can replace the oats with 1/2 cup white rice flour and 1/2 cup coconut flour.
  3. ***You can replace the coconut flour with 1/2 cup oat flour.
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Soaked Gluten Free Blondies (Egg Free, Dairy Free, Nut Free)

I am definitely a chocolate lover.  But sometimes I like to go blond instead of brown 🙂  I made a new batch of blondies this morning.

They are soaked and gluten free, so they are easy on the tummy.  And they are soft and delicious!

The other great thing about them is that they are really easy to make.  I experimented today and made them in my food processor.

It worked great!  I added the flour and soaking liquid last night.  Then this morning I just added the remaining ingredients, turned on the fp for a minute and my batter was done.  Simple.  You can also do it with a stand mixer or with a hand mixer or even by hand (it just takes a little more time and muscle by hand).

I did add some mini chocolate chips to give a subtle chocolate flavor.  But you could make these without the chips.

How about you…are you a brownie or a blondie person?



Soaked Gluten Free Blondies
makes a 9″ square pan

1 cup white rice flour
1 cup teff flour
1/4 cup + 2 Tbsp. coconut oil, melted
2 Tbsp. lemon juice + water to equal 1/2 cup
1/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup chocolate chips (optional)

Mix the flour, coconut oil and lemon/water mixture.  Cover.  Let soak 7 – 24 hours.


Heat oven to 350 degrees F.  Grease a 9″ square baking pan.

Add the honey, salt, soda and cream of tartar to the flour mixture.  Mix well (until lumps are gone).  

Stir in the chocolate chips.

Spread the batter into the prepared pan.

Bake 20 – 25 minutes.  Let cool 5 – 10 minutes.  Cut into bars.


These hold up well in the refrigerator or freezer.

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 Goldfish® and Cheez-It® Crackers (egg free, corn free, nut free)

Make snack time fun for kids with allergies with these gluten free Goldfish® and Cheez-It® crackers!

Since going gluten free I’ve had to periodically send separate snacks to school for my daughter.  I do my best to send food that is as close as possible to what the other kids are eating.  Usually it’s pretty simple.  But next week is Goldfish®.  I haven’t seen any store-bought cheesy gluten free crackers.  And I don’t have any really cheesy homemade crackers in the house either.

That means it’s time to experiment!!  My favorite thing to do 🙂

 

I brainstormed about how to make them look kind of orange, like the real thing.  I decided to add squash and some yellow cheese.  And it worked!!

Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good :).  I couldn’t keep their hands off.  They paired the crackers with homemade gummies (full of nutrient dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice).  Delicious!

You can make these crackers in any fun shape or size you like.  I decided to try to make them look like the “real” thing.  I also made some stars, circles and letters.

This is a fun snack for kids, and it’s very healthy.  No vegetable oils.  No gluten, egg, corn or nuts.  Just real ingredients.

Gluten Free Goldfish® or Cheez-It® Crackers
makes about 2 cups of crackers

1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*

Heat oven to 350 degrees F.

Mix the flours, salt, soda, butter, cheese and squash.  Add 1 Tbsp. of water.  Mix.  A ball of dough should form that does not crumble.  Knead it with your hand for a minute or two to get it all combined.  If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time.  You don’t want the dough too wet or the crackers will not get crisp.

Place half of the dough on a piece of parchment paper.  Place another piece on top of the dough.  Roll until the dough is about 1/8 – 1/4″ thick.  Cut into desired shapes or cut into squares with a pizza cutter.  Transfer shapes to a parchment lined baking sheet.  Transfer parchment paper with squares to a baking sheet.  Repeat of the second half of the dough.

Bake for about 20 minutes, until crisp and just starting to get golden on the edges.  Allow to cool completely.

*These are affiliate links.  It will not change the cost for you if you buy through the link, but I will get a small commission.  It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂
  

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.