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Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Abram’s Cowboy Cookies {gluten free, nut free, dairy free option}

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Last year my daughter got her own cookbook for Christmas. Of course she immediately wanted to try some recipes. We found a few good ones that the whole family enjoyed. Her favorite was the molasses cookie.

Naturally if big sister gets to choose some recipes little brother wants to as well. My son saw a recipe for cowboy cookies. But when we went to make them, we realized they were loaded with things he is allergic to like wheat, nuts and oats. He was quite disappointed.

Time to Recipe Create

No worries. Allergy-friendly mom to the rescue!

We came up with our own cowboy cookie recipe that does not contain gluten, nuts or oats. They can also be made dairy free.

My son and I had a blast making these together (he is quite skilled in the kitchen thanks to the Kids Cook Real Food eCourse!). And he loved being able to share them at a family gathering. Everybody else loved them too!Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

A Colorful Cookie

We use sunbutter in this recipe to help bind and add fat. You must note that when you use sunbutter and baking soda together it can turn green! So if the inside of your cookie starts to look green there is no need to throw them out. And no, you didn’t do anything wrong. My kids now think it’s a fun surprise to have a green cookie when you take a bite.

Save Some for Later

This recipe makes a big batch (about 30 cookies). They freeze really well. So you can enjoy some now and save some for later. Or if you need them for a party or event you can make them well in advance. They thaw very quickly (10 – 20 minutes). Though my kids love to eat them frozen!

Cookies with a Punch

My little cowboy (and cowgirls!) is very active. He loves to spend all day outside on the farm taking care of animals and helping with any jobs he can. He really works up an appetite (and is by far my fastest, biggest eater). These cowboy cookies are great as part of a snack or the perfect ending to a hearty meal.

Loaded with protein, vitamins and minerals from eggs, sunbutter, pumpkin seeds and raisins, Abram’s cowboy cookies are nourishing and sweet. As you can see my little one sure loves them!

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Get your little cowboy or cowgirl into the kitchen to whip up a batch of cowboy cookies. You’ll all enjoy the time together and delicious treat you make.

Looking for more fun cookie recipes? Try these!

Grain Free Pumpkin Spice Breakfast Cookies

Everything Free Chocolate Cranberry Cookies

Gluten Free Peppermint Twist Cookies

Einkorn Chocolate Chip Cookies

Gluten Free Squash Cookies

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Abram's Cowboy Cookies {gluten free, nut free, dairy free option}
Yields 30
A hearty and allergy friendly cookie.
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Ingredients
  1. 1/2 cup softened butter, palm shortening, lard or tallow
  2. 1 cup organic cane sugar or coconut sugar
  3. 2 eggs
  4. 1 tsp. organic vanilla
  5. 1/4 cup sunbutter
  6. 2 cups white rice flour or brown rice flour
  7. 1/2 tsp. unrefined sea salt
  8. 1 tsp. baking soda
  9. 1/2 cup chocolate chunks (we use Enjoy Life)
  10. 1/4 cup raisins and/or dried cranberries
  11. 2 Tbsp. pumpkin seeds
Instructions
  1. Heat the oven to 350 degrees F.
  2. Cream the butter and sugar until fluffy.
  3. Add the sunbutter, egg and vanilla. Beat until well mixed.
  4. Add the flour, salt and soda. Mix well.
  5. Stir in the chocolate, dried fruit and seeds.
  6. Scoop large mounds (2 - 3 Tbsp.) about 2 inches apart on a parchment or silpat lined baking sheet.
  7. Bake at 350 degrees F for 20 minutes, until golden brown.
  8. Allow to cool for 5 minutes and transfer to a cooling rack.
Notes
  1. The cookies freeze well. Allow 10 - 20 minutes for them to thaw.
  2. The cookies may turn green inside due to the sunbutter reacting with the baking soda. It is not harmful.
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.

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Over Three Weeks Of Real Food Allergen Free School Lunches

Don’t let the thought of packing allergen free school lunches give you anxiety. I’m sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

School is right around the corner (I said it…don’t throw tomatoes). Depending on where you live it could be a month, a couple weeks or even days away!

Along with school comes the dreaded lunch packing.

When you have to work around allergies your choices are limited. No crackers and cheese. No more pb&j. Scrap half of the cute Pinterest ideas.

There are even plenty of posts claiming to have allergen free ideas…that really aren’t allergen free at all except for maybe one or two options from a long  list. Or you have to do a bunch of substituting on your own to make them allergen free. No thanks.

But allergy friendly lunches don’t need to be boring, bland or void of nutrition. They don’t need to be complicated either. In fact they can be downright fun! Just ask my kids.

I’ve been packing school lunches for two years now. I tend to get in a rut sometimes. So I like to have a list on hand of safe, healthy and delicious lunch ideas. Today I’m sharing them with you!

These are the best real food allergy friendly lunch ideas around. And they are all staples in our lunches.

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Pick your favorites, make some weekly lunch menus and rotate through them. I’ve got enough ideas to create three full weeks of unique lunches. Problem solved.

To start I’ll share one of our favorites. Then head over to Kitchen Stewardship where you’ll find the rest of my allergen free school lunches.

Allergen free bread or pancakes with sunbutter [this brand is 100% nut free – I like to use the green lid since there are no extra ingredients] and pectin free strawberry jam, cherry jam, peach jam, grape jelly or red plum raspberry jellyThis is not your traditional pb&j. But trust me, your kids will love it!

—>>> Check out the rest of my allergen free school lunches!

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 easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread

Looking for a great bread that holds together without allergens or gums? This allergen free bread is easy to make and tastes great!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Last year I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.

What did I come up with?

My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!

Bread round two.

When my youngest two added a bunch of new allergies in the past year I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).

One day I decided to try making a loaf of bread. Just to see what would happen.

Imagine my surprise when it turned out great! Actually way better than the gluten free bread I had tried to create for so long.

Who knew you could cut out the eggs, dairy and binders and get something better?!

My allergen free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus it is soaked so it’s gentler on the tummy.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Kid seal of approval.

Want to know what my kids think about this allergen free bread?

Eight year old: “This is AWESOME!”

Five year old: “This is only for me! Nobody else can have it.”

So many possibilities.

Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!

Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.

Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean  you have to resort to strange ingredients and binders (that actually often contain allergens!).

Are you missing bread due to allergies?

Give this allergen free bread a try. Your kids will be begging for more.

Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread
Yields 2
A simple bread that is free of gluten, dairy, eggs, nuts, corn, rice, soy, seeds, coconut and gums.
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 2/3 cup warm water
  4. 1 Tbsp. lemon juice
  5. 1 tsp. baking soda
  6. 1 tsp. cream of tartar
  7. 1/2 tsp. unrefined sea salt
  8. 3 Tbsp. honey
  9. 4 Tbsp. olive oil
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup cold water
  12. 1/2 - 3/4 cups hot water
Instructions
  1. Combine the flour, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
  2. Heat the oven to 350*F. Grease one medium and one small loaf pan.
  3. Combine the gelatin and cold water. Set aside.
  4. Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.
  5. Add the hot water to the gelatin water and mix until dissolved.
  6. Add the gelatin water to the flour mixture. Stir well.
  7. Pour the dough in the prepared pans.
  8. Bake for 50 - 55 minutes, until golden.
  9. Allow to cool for 15 minutes before removing from the pan.
  10. Allow to cool for 30 minutes before slicing.
  11. Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.
Notes
  1. You can slice the bread before freezing.
  2. You can replace any of the water with yogurt, whole milk, coconut yogurt or coconut milk for a moister bread.
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.

Sunbutter Breakfast Cookies | Just Take A Bite

Gluten Free Sunbutter Breakfast Cookies

In need of an allergy free easy breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Sunbutter Breakfast Cookies | Just Take A Bite

When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.

I don’t blame them.

Who doesn’t want a cookie for breakfast?!

I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.

Sunbutter makes a great allergen friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.

I also add some ground flax seeds to make sure the cookies hold together.

Sunbutter Breakfast Cookies | Just Take A Bite

Start them the right way.

Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.

If you’ve never soaked your grains before rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.

When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.

Get the kids in the kitchen.

This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.

They can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!

You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.

Sunbutter Breakfast Cookies | Just Take A Bite

Add a fall twist.

For fall you could even add a touch of pureed pumpkin and ground cinnamon. Or some diced apples and cinnamon would be fun too.

Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.

Stock up.

Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Or add them to lunch boxes for a delicious and healthy treat.

I have to share a fun fact that I learned while making these.

When you mix a lot of baking soda with sunbutter it turns green!

Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.

Sunbutter Breakfast Cookies | Just Take A Bite

Gluten Free Sunbutter Breakfast Cookies
Yields 20
A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.
Write a review
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Ingredients
  1. 2 1/2 cups gf oats
  2. 1/2 cup sorghum flour (or brown rice or amaranth)
  3. 3/4 cups warm water
  4. 2 Tbsp. lemon juice
  5. 1/2 cup sunbutter
  6. 2/3 cup honey
  7. 1/2 tsp. unrefined sea salt
  8. 1/2 tsp. baking soda
  9. 1/4 cup ground flax seeds
  10. 1/2 cup add-ins: chocolate chips, dried fruit, coconut, seeds, nuts
Instructions
  1. Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
  2. Heat the oven to 350*F. Line two baking sheets with parchment paper.
  3. Add the honey, salt, soda and flax seeds to the oat mixture. Mix well.
  4. Stir in the add-ins.
  5. Scoop mounds onto the prepared baking sheet (as large or as small as you like).
  6. Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
  7. Let cool.
  8. Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.
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.

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.