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Author: Mary | Just Take A Bite

Homemade Baking Powder {corn free}

Homemade Baking Powder {Corn Free} | Homemade Dutch Apple PieCorn is in just about everything these days.  I didn’t realize just how much food contains corn until my son was diagnosed with a corn allergy.

One thing I quickly realized is that there is corn in most baking powders. For someone that likes to bake that was a problem.

But I’ve been baking powder free before while doing the GAPS diet. Often the baking powder really isn’t necessary. But for baked goods that really need help with rise there is a solution – make your own!

This is a simple substitute for baking powder. I have two versions depending on whether or not you soak your baked good. Soaking gives natural rise, so you don’t need as much.

Cream of tartar works quite well for giving rise. I find it works best if you add it in the last step of your baking since it starts working immediately.

Cream of tartar comes from grapes. So if you have a grape allergy this is not for you (my son used to be allergic to grapes too!).  If that is the case you can also try using beaten egg whites.

If you enjoy baking but can’t have corn here is a simple baking powder replacement. 

Homemade Baking Powder
A replacement for baking powder for those that are corn free.
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For use in soaked baked goods
  1. 1/2 tsp. baking soda
  2. 1 tsp. cream of tartar
For use in unsoaked baked goods
  1. 1/2 tsp. baking soda
  2. 2 tsp. cream of tartar
Instructions
  1. Combine the baking soda and cream of tartar.
  2. Add it to the batter and mix just before baking as the rising action will begin as soon as it gets wet.
Notes
  1. It is best to mix this fresh every time you bake instead of mixing a bunch in advance. It doesn't stay fresh pre-mixed.
  2. Soaking grains creates natural rise, so not as much rising agent is needed.
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Allergen Friendly Meal Plans Week of 3-22-15

Homemade Dutch Apple Pie Weekly MenuWelcome to spring! It doesn’t quite feel like it yet with a high in the 30’s today. But we’re getting there. My big kids played outside (with no coats) for about three hours yesterday! I hope we have more days that nice very soon.

I’m hoping life goes back to normal this week. Last week was a challenge to say the least with my little one’s lip and tongue tie release and recovery. But she’s doing a lot better now and is mostly back to normal.  She’s already up (at 5:30 am!) squealing, blowing bubbles and playing. She also just turned seven months old and started eating solids. She is really enjoying feeding herself.Menu Homemade Dutch Apple Pie 7

It’s time to get back in the kitchen this week and play catch up.  So far on the agenda I have graham crackers, gluten free bagels, sourdough bread, coconut milk, coconut milk ice cream (I think we’ll do mint since that is my son’s favorite) and donuts. Plus a couple batches of water kefir and whatever my kids pick for Saturday breakfast.

Last week I finally shared my gluten free bread recipe in addition to a “more peas please!” smoothie and my sausage seasoning blend for sensitive palates. I’ve got a couple new recipes coming this week.

Here is our menu for the week. Tonight we’ll be eating at a hockey game (which means packing simple foods for some of us to bring along). We need prep ahead meals a few times this week as usual too. Have a blessed week and enjoy some good, nourishing food!Homemade Dutch Apple Pie Menu

Sunday
B – yogurt, granola, fruit
L – cp pork meatballs over rice, carrots
D – at hockey game
*soak flour for graham crackers, soak flour for bagels

Monday
B – breakfast cookies,  yogurt
D – cp roast chicken, roasted potatoes, beans
*make gf bagels, make graham crackers, make broth

Tuesday
B – gf bagels, fruit
D (prep ahead) – cp tomato soup, grilled cheese
*soak flour for noodles, feed sd

Wednesday
B – english muffin w/ pb, fruit
D (prep ahead) – chicken noodle soup, sd bread
*make coconut milk, make cm ice cream, make sd bread, boil eggs

Thursday
B – hard boiled egg, toast
D – chicken nuggets, french fries, peas
*soak oats, soak flour for donuts

Friday
B – overnight oat cups
D – powdered sugar and cinnamon sugar donuts, sausage, roasted cauliflower, fruit
*make donuts, soak flour for muffins

Saturday
B – kids’ choice or donuts
D – corn dog muffins, broccoli, fruit salad
*make kids’ choice

Sausage Seasoning For Sensitive Palates

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

I don’t usually cook breakfast in the morning (except warming my daily mug of soup).  That may seem surprising for someone that gets up early and loves to be in the kitchen.

But here mornings are for easy, get it on the table quickly meals. That means things like yogurt, homemade granola, fruit, baked goods, nuts, cheese, smoothies, gummies, hard boiled eggs and dried fruit.

Morning is my time to get work done before the kids get up. Not to mention I have one child that often wakes up early and is ready for breakfast the moment his feet hit the floor. So breakfast is usually something prepared the night before.

But we do LOVE all breakfast foods – pancakes, waffles, french toast, eggs, bacon and of course sausage! Breakfast foods are some of our favorites. So we have breakfast for dinner once a week.

My daughter has a very sensitive palate…i.e. won’t eat anything “spicy.”  That includes just about any seasoning. It’s rare that she can eat anything in a restaurant without it burning her tongue. If your little one is the same way check out this post on “picky eating.”  And read on to find out how we make sausage that is not spicy but has lots of flavor. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie We often buy our sausage from a local farm. It tastes very good and is high quality meat. My daughter will eat a little bit of it. But not much.

So recently we got a half pig. Part of that included sausage. I opted to just get plain ground pork instead of the butcher adding seasoning. I didn’t want ten pounds of sausage that my daughter wouldn’t touch.

That meant I had to come up with my own sausage spice blend so we could still enjoy sausage on our breakfast for dinner nights or in our squash soup.

This seasoning uses common herbs and spices and is easy on the palate. There is a bit of coconut sugar added to make sure it is well tolerated in a sensitive mouth.

You can mix it up fresh for one batch of sausage or make a large batch and have a jar of it on hand whenever you need it. This sausage seasoning also works well for burgers and chicken.

You can even mix the seasoning into the meat, shape the sausage patties and freeze them on a tray for easy sausage any time.

There is no need to take sausage off the menu if you have a sensitive palate to cook for. Simply make your own spice blend so everyone can enjoy delicious sausage with their favorite breakfast foods. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

Sausage Seasoning For Sensitive Palates
A very mild, yet flavorful seasoning for homemade sausage.
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Ingredients
  1. 1 tsp. unrefined sea salt
  2. 1/2 tsp. garlic powder
  3. 1/2 tsp. basil
  4. 1/2 tsp. celery salt
  5. 1 tsp. dill weed
  6. 1/2 tsp. mustard powder
  7. 3 tsp. coconut sugar
  8. 1/4 tsp. cinnamon
Instructions
  1. Combine all of the ingredients.
  2. Add to one pound of ground meat (pork, turkey or chicken).
  3. Use immediately or cover and refrigerate until ready to use.
  4. Form patties and cook in coconut oil, lard or tallow in a skillet.
Notes
  1. The seasoning mix can be prepared in advance. It can also be made in large batches and used as needed.
  2. You can add an egg to the meat and seasoning mixture as a binder.
  3. One batch totals about 7 tsp. So if you make a larger batch you can use 7 tsp. of it per pound of meat.
  4. You can mix the meat and seasoning and form patties in advance. Simply place them on a parchment lined baking sheet, freeze them and then store them in a sealed container. Thaw as many patties as you need at a time.
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“More Peas Please!” Green Smoothie

More Peas Please Green Smoothie | Homemade Dutch Apple PieThis month I had the challenge from Stonyfield to come up with a green smoothie. I’ve made plenty of smoothies with green stuff in them. But I wanted to try something new.

As I was pureeing peas for my six month old it dawned on me that peas are quite sweet. They would be the perfect green component to a smoothie!

It also just so happens that my oldest just got an expander…and could hardly chew while she adjusted to it. I was feeding her soft food like yogurt and applesauce.

But she wasn’t eating many vegetables. I could have pureed some for her, but she’s not a big fan of that. So I gave them to her in a smoothie!

This is my “More peas please!” green smoothie. It will have your kids begging for peas.  The peas give it a nice bright color (my daughter said it looks like a mint shake). Then I add some pear and honey for extra sweetness. This is perfect for spring and St. Patrick’s Day!More Peas Please Green Smoothie | Homemade Dutch Apple Pie

If you need an extra boost of fruit flavor you can add a few strawberries, blueberries or cherries. It will change the color a bit, though.

As with all of my smoothies I like to use them to boost nutrition. That is especially true when I have a child not able to eat their normal diet.

I use full fat yogurt. I like the Stonyfield whole milk plain yogurt. Then I add egg yolk, gelatin and sea salt to the mix.

You can make the smoothie fresh or prepare it the night before. Then just grab it out of the fridge for an easy breakfast. You can also pour it into popsicle molds for a fun frozen treat (this really works well to give nutritious food to sick or picky kids).

My daughter can be very picky when it comes to smoothies. But she drank this whole thing without complaint.

Are you struggling to get your kids to eat something green? Give this smoothie a try. Your kids will be begging for more peas please!

If you don’t tolerate or are allergic to peas (like my son) you can use another mild green vegetable like green beans. If you want to use greens like spinach be sure to cook them first to eliminate oxalates.

More Peas Please Green Smoothie | Homemade Dutch Apple Pie

"More Peas Please!" Green Smoothie
Serves 1
A sweet and fruity green smoothie with peas.
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Ingredients
  1. 1/4 cup frozen peas (thawed/rinsed under hot water)
  2. 1/2 cup full fat plain yogurt
  3. 3/4 - 1 medium pear
  4. 2 Tbsp. honey (or maple syrup)
  5. 1 egg yolk (optional)
  6. 1/8 tsp. sea salt
  7. 1 - 2 tsp. collagen (optional)
  8. 2 Tbsp. strawberries, blueberries, cherries or raspberries (optional - for extra flavor)
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until well combined and smooth.
  3. Serve immediately or store in the refrigerator or in popsicle molds in the freezer.
Notes
  1. This can be made with coconut milk or coconut milk yogurt if you are dairy free.
  2. This recipe can easily be doubled or tripled.
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I am working with Stonyfield to blog about the yogurt. I have been compensated for my time commitment to use this product. However, my opinions are entirely my own and I have not been paid to publish positive comments.

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.

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}

Soaked Gluten Free Bread | Homemade Dutch Apple PieAs my final birthday present to you I’m finally sharing my gluten free bread recipe!  I could work on it for months still and probably find little things to change (and I will update the recipe if I do!).

But it dawned on me the other day that it doesn’t have to be perfect. At the age of 35 I realize I don’t have to be perfect. So in honor of my 35th birthday I present to you my “I’m not perfect” gluten free bread.

My kids and I eat the whole loaf in a matter of days every time I make this. It’s not perfect, but it is good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Gluten free bread is tricky. It does not behave like gluten-containing bread. The moisture levels must be different. The kneading is different. The methods for getting it to hold together are different. So this was a challenge.

I also added some extra restrictions.

  1. No rice – My son is allergic to rice. That means brown and white rice flour are out, even though rice is the most commonly used flour for gluten free bread.
  2. No millet – Millet is goitrogenic and not good for those with thyroid problems (me!). This is another very common flour used in gluten free bread. But it was off the list for me.
  3. No flax seeds – Flax seeds are estrogenic. So if you are dealing with hormone imbalance, especially estrogen dominance, you need to use caution with flax seeds. I also discovered recently that flax seeds are yet another food on my list of things to avoid due to the high fiber content and the pain they cause me. Of course I discovered this after making many loaves using flax seeds! This also holds true for chia seeds and psyllium husks…too much fiber. They are often used in gluten free baking as well, but not for me.
  4. No gums – It is hard to find gluten free bread without xanthan gum. Eaten every once in a while it’s probably fine. But if you are like me and make bread often you don’t want to use it. Not to mention I try to avoid it totally because most gums bother my gut and often contain some of the things my son is allergic to.
  5. No baking powder – My son is allergic to corn. So most baking powders are out. Baking powder helps give rise to gluten free baked goods. But I had to do without it.

I had originally hoped to make it egg free as well. But I just couldn’t get that to work if I didn’t use flax. So this is what I came up with. A soaked gluten free bread that does not contain rice, millet, flax, chia, psyllium, gums, nuts, corn or dairy. It is quite good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

My other requirement was that it had to be easy to make. And it certainly is!  It only takes about 15 minutes of hands on time to make this bread. There is no kneading. Just soak, mix and pour. I break it into small steps – soak the flour one morning, get the pan ready and ingredients out that evening, then mix, pour and bake the next morning. I get a loaf of bread rising in the morning in about 5 minutes!

This is slightly denser than a typical sandwich bread. But it is still very light and soft (you can see how soft it is in the picture!). My son and I enjoy using it for sandwiches.

I like to eat it best with lots of coconut oil (or butter…when I’m able). Sometimes I drizzle honey on for a special treat.

My only real complaint about this bread is that the top is a little crubmly due to the bubbling that happens as the dough rises. I work around this by keeping the cooled loaf of bread upside down on a cutting board and using a serrated knife to slice it from the bottom. The bread does get firmer and easier to slice with each passing day.

I use organic cane sugar for proofing the yeast and adding a touch of sweetness to the bread to reduce the stronger flavors of the flour. You can try using honey if you can’t have the sugar, but I don’t think it works as well. It adds moisture to the bread (even small amounts impact how it turns out). I did some loaves early on with honey, but they didn’t turn out as well.

I used equal amounts of tapioca, sorghum and amaranth flours for this bread. Normally when I post recipes I say use whatever gluten free flour you have. But in this case it will make a difference since each one behaves differently and absorbs moisture differently. So if you don’t have these three flours you can try substituting, but it may turn out differently. Sorghum can usually be replaced pretty easily with white rice flour.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

If you like a bread that tastes more like wheat you can replace a little bit of the sorghum with teff.

Since the flour is soaked in advance it sometimes tastes a bit like sourdough. It just depends how long you let it soak. More than 24 hours will give more of a sourdough taste.

I have been working on a gluten free bread recipe for over six months now. I wanted to get it just right. But that could take a lot longer. I hope you enjoy my “I’m not perfect” bread and use it as a starting point to create your own bread that tastes the way you like it. Remember to give yourself grace if a loaf doesn’t turn out quite right. Just do your best.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}
Yields 1
A soaked bread that is free of gluten, dairy, nuts, corn, rice, millet, gums and fillers.
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Ingredients
  1. 1 cup tapioca flour
  2. 1 cup sorghum flour
  3. 1 cup amaranth flour
  4. 3/4 cup warm water
  5. 1/4 cup coconut milk or water
  6. 1 1/2 Tbsp. lemon juice or apple cider vinegar
  7. 2 tsp. active dry yeast
  8. 1 Tbsp. cane sugar
  9. 3 Tbsp. warm water
  10. 3 egg whites
  11. 3/4 tsp. unrefined sea salt
  12. 2 Tbsp. cane sugar
  13. 1 tsp. baking soda
  14. 1 tsp. cream of tartar
Instructions
  1. Combine the flours and mix to remove any clumps.
  2. Add the water, milk and lemon juice. Cover and let sit 7-24 hours (or longer if a sourdough taste is desired).
  3. Grease a large loaf pan.
  4. Combine the yeast, 1 Tbsp. sugar and warm (almost hot) water. Let sit 10 minutes.
  5. Add the egg whites to the soaked mixture. Beat about 2 minutes to fluff whites and remove lumps.
  6. Add the yeast mixture and beat about 20 seconds.
  7. Add the salt, sugar, soda and cream of tartar and beat about 10 seconds.
  8. Immediately pour into the prepared pan.
  9. Let rise in a warm place for 1 hour (do not bump or disturb the pan or it might sink)
  10. Heat the oven to 350*F.
  11. Gently transfer the pan to the oven (even small amounts of movement of the pan or slamming of the oven door could make the dough collapse)
  12. Bake for 1 hour.
  13. Turn off oven and leave bread in the oven for 10 minutes.
  14. Remove bread from the oven and cover with a towel.
  15. Allow the bread to cool for 30 minutes. Remove from pan and place upside down on a cutting board. Allow to cool completely.
  16. Once cooled store in a sealed container for up to 1 week.
Notes
  1. The bread will hold together better if allowed to cool completely and put in a sealed container. It may slice better the day after it is baked.
  2. Use a serrated knife and place the bread upside down for slicing.
  3. Stone or metal baking pans work best for gluten free bread.
  4. This makes one regular size loaf.
  5. You can replace 1/3 of the sorghum flour with teff flour for a whole wheat flavor.
  6. If you can't have eggs use 3 Tbsp. flax seeds combined with 2 Tbsp. warm water in place of the egg whites. The bread will be a bit denser without eggs.
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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.

Allergen Friendly Meal Plans Week of 3-15-15

Homemade Dutch Apple Pie Weekly MenuGood morning! I hope you enjoyed Pi Day yesterday. I certainly did since I spent it celebrating my birthday with my family. My husband and kids spoiled me and even made a delicious dinner.

This week we have plenty that could be happening. But it is all contingent on how my little one is doing.  She has her lip and tongue tie revision on Monday.  We are praying for quick healing and that feeding, etc. go smoothly shortly after. But we may be cancelling some plans if she needs extra time at home. Yesterday was another rough day for her. So we are very anxious to get this taken care of.

I do need to get groceries at some point this week. Our refrigerator is pretty bare. A visit to the chiropractor is a possibility as well.Birthday

I also did not plan a lot of kitchen projects this week just in case. If time and little one allow I can add things in.  But for now I’m hoping to make gluten free bread (it’s rising right now!), sourdough bread, water kefir and possibly graham crackers and “Wheat Thin” crackers.

I got a bunch of candy molds, ice pop molds and a second donut pan for my birthday. So I’m anxious to use all of them! Maybe next week. I will for sure be using the candy molds in a few weeks to make cake decorations for my daughter’s birthday.

Last week I posted some really fun and delicious recipes – quinoa bars, crackers and vanilla cake! I’ve got more great recipes coming this week. Depending on how my baking goes today I might have a really special recipe for you tomorrow!

Here is what’s on our menu this week. I planned a lot of easy meals so I can give my little one the attention she needs. What’s on your menu? 

Homemade Dutch Apple Pie Menu

Sunday
B – egg casserole, blueberry buckle
L – hot dogs, chips, beans
D – cp ham, scalloped potatoes, carrots
*make gf bread, soak flour for graham crackers or crackers?, make water kefir

Monday
B – breakfast cookies, yogurt
D (easy/prep ahead) – cp meatballs, roasted potatoes, broccoli
*make graham crackers or crackers?

Tuesday
B – baked oatmeal
D (prep ahead) – cp pork chops, TBD
*feed sd, boil eggs

Wednesday
B – hard boiled eggs, toast
D (prep ahead)  split pea soup w/ ham, sourdough bread w/ cherry jam
*make sd bread

Thursday
B – yogurt, granola, fruit
D – chicken nuggets, sweet potato fries, peas
*soak flour for pancakes

Friday
B – english muffin w/ pb and honey, fruit
D – pancakes, bacon, roasted cabbage, fruit salad
*make pancakes (make extra for Saturday’s dinner)

Saturday
B – Kids’ choice
D – sloppy joes on pancake buns, squash, french fries
*make kids’ choice breakfast

Soaked Gluten Free Vanilla Cake | Just Take A Bite

Soaked Gluten Free Vanilla Cake {dairy free, nut free, corn free}

Celebrate your birthday without sacrificing nutrition. This soaked gluten free vanilla cake is properly prepared and tastes divine.

Soaked Gluten Free Vanilla Cake | Just Take A BiteBirthday season is in late winter and early spring for my family. It’s just one after another for both my immediate and extended family. So this is the time of year I start thinking about birthday cakes.

I’ve had a passion for making and decorating cakes for many years. It is always fun to create something new. I’ve done an arts and crafts cake, a bulldozer cake and many more! It would be fun some day to have a cake business for specialty cakes (gluten free, dairy free, real ingredients, etc.). So I always get excited when it’s time to decorate birthday cakes.

This year I wanted to be sure our birthday cakes would be healthy – which means properly prepared grains.  So I set to work making a soaked vanilla cake.Soaked Gluten Free Vanilla Cake | Homemade Dutch Apple Pie

Sometimes soaked cake can be tricky because too much sugar or too much moisture can make the cake dense or gooey. But this vanilla cake has just the right balance of everything.

It is not overly sweet. It has just the right amount of moisture. It has a lightness to it from beaten egg whites.

I am not picky when it comes to textures. If it is a food I like I’ll eat it just about any way it is served. But that is not the case with half of my family. So the real test was serving it to them.

This soaked cake got two thumbs and two toes up from my oldest. She called the cake “indescribable!” My husband even enjoyed it and was pleasantly surprised by the texture.  My son was a big fan too. Though he is like me and will eat just about anything.Soaked Gluten Free Vanilla Cake | Homemade Dutch Apple Pie

Now I have a great cake to serve my family as we enter birthday season. It is soaked, gluten free, dairy free and corn free. A combination that allows the whole family to enjoy a special treat.

This particular cake ended up being an early birthday dessert for myself. It certainly was a treat to have delicious cake I can eat!

I made both vanilla and strawberry frosting (some for the cake, some for cupcakes). I love all vanilla!! My kids always want strawberry. We all got something special.

So as a birthday present from me to you I’m sharing the recipe today. I hope your family enjoys it as much as mine does. Soaked Gluten Free Vanilla Cake | Homemade Dutch Apple Pie

Soaked Gluten Free Vanilla Cake {dairy free, nut free, corn free, rice free}
A simple vanilla cake that is properly prepared and free of most allergens.
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Ingredients
  1. 1/2 cup tapioca flour
  2. 1/2 cup amaranth flour
  3. 1 cup sorghum flour
  4. 3/4 cup warm water, milk or milk substitute
  5. 2 Tbsp. lemon juice, yogurt, whey or kefir
  6. 1 cup organic cane sugar
  7. 2 Tbsp. melted coconut oil or palm shortening (or butter)
  8. 1 tsp. vanilla
  9. 1/2 tsp. salt
  10. 3 egg whites + 1/2 tsp. cream of tartar
  11. 1 tsp. baking soda
  12. 1/2 tsp. cream of tartar
Instructions
  1. Combine the flour, warm water and lemon juice. Cover and let sit 7-24 hours.
  2. Heat oven to 350*F.
  3. Grease two 9" cake pans or line a muffin pan with cupcake liners.
  4. Beat the egg whites and 1/2 tsp. cream of tartar until stiff peaks form. Set aside.
  5. Add the sugar, coconut oil, vanilla and salt to the soaked mixture. Beat well.
  6. Gently fold in the egg whites.
  7. Gently stir in the baking soda and cream of tartar.
  8. Immediately pour the batter into the prepare pan or liners.
  9. Bake cupcakes for 25 - 28 minutes or cakes for 30 - 33 minutes, until golden and baked through.
  10. Allow to cool completely.
  11. Frost and store in a sealed container.
Notes
  1. Other gluten free flours can be substituted, but the texture of the cake may be a little different.
  2. This can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
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Simple Soaked Series: Gluten Free Crackers

These gluten free crackers are made with properly prepared soaked grains and are free of dairy, eggs, nuts and corn. They make the perfect snack whether at home or on the go.Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

If there is one snack most kids love it’s crackers! But it’s pretty rare to find a store-bought cracker that is not made with vegetable oils. Not to mention the grains are not properly prepared.  Both of which create a recipe for disaster.

That means one thing – it’s time to make your own crackers!  Really, crackers are so easy to make. I’ve made them many times before.

But recently I made a soaked version so I can feel really good about giving them to my kids (and myself!). So I’m finishing my simple soaked series with a basic gluten free cracker recipe that can be used in so many ways.

These soaked gluten free crackers have great crunch and just the right balance of salt and sweetness.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

The base recipe is a Wheat Thin® style cracker.  It is made with a variety of gluten free flours for a mild flavor (I used tapioca, amaranth and sorghum). Then a bit of salt and cane sugar balance each other to make the Wheat Thin® flavor.

You can also create a rye version using teff or more of a basic butter cracker.  Both of these will use a little less sugar than the Wheat Thin® version. Try adding some  herbs and spices for a more sophisticated cracker.

Soaked gluten free crackers come together so quickly. It takes about two minutes to get the flour soaking. Then another five minutes to mix the dough and five minutes to roll and cut the dough.

Less than fifteen minutes of hands on time and you’ve got delicious, nutritious homemade crackers that your kids will love. Even better – your kids can help make them! Get in the kitchen and make a delicious snack together.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

If you really want to make them fun use small cookie cutters and create crackers in your child’s favorite shapes.  My kids love it when I make fish shaped crackers.

These make a great addition to school lunches with slices of raw cheese. Homemade gluten free crackers are also a perfect accompaniment to a bowl of soup for lunch.  My kids love to use them for dipping!

I also like to serve homemade crackers with hummus and salsa. Since my son can’t eat wheat, rice or corn it’s so nice for him to have something to use with dips. A pile of homemade crackers with a bowl of hummus makes him one happy boy.

Make a big batch of gluten free crackers and store them in the cupboard or freezer. You’ll have a healthy snack on hand that you know is good for your kids and is something they’ll love. Homemade crackers are also a perfect snack to keep in the diaper bag.

Have you  ever made your own crackers? Try this simple, properly prepared and allergen friendly version. It’ll be a hit with the whole family.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

Simple Soaked Series: Gluten Free Crackers
Yields 50
A simple soaked cracker that is gluten, dairy, egg, nut and corn free.
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Ingredients
  1. 2 cups any combination of gluten free flour (see notes for flavor combinations)
  2. 4 Tbsp. melted coconut oil or butter
  3. 6 Tbsp. warm water
  4. 1 tsp. lemon juice, whey, kefir or yogurt
  5. 1 1/2 tsp. unrefined sea salt
  6. 8 tsp. coconut sugar or cane sugar
  7. 3-6 Tbsp. water
Instructions
  1. Combine the flour, fat, warm water and lemon juice.
  2. Cover and let sit 7-24 hours.
  3. Heat oven to 350*F.
  4. Add the salt, sugar and 3 Tbsp. water to the soaked mixture.
  5. Mix and knead dough by hand until a ball forms. Add more water if needed.
  6. Split the dough into three equal parts.
  7. Cut four pieces of parchment paper (the size of a baking sheet).
  8. Place on piece of dough on one piece of parchment paper. Top with another sheet of parchment paper.
  9. Roll the dough between the paper until it is about 1/8" thick.
  10. Remove the top layer of paper.
  11. Cut into desired shapes with a pizza cutter or cookie cutters.
  12. Sprinkle extra salt on top of the dough if desired.
  13. Transfer the parchment paper to a baking sheet.
  14. Repeat with the remaining portions of dough.
  15. Bake the crackers for about 20 minutes, until golden.
  16. Turn off oven. Leave the crackers in the oven for 7-10 minutes, until crisp.
  17. Remove from oven and let cool completely.
  18. Store crackers in an airtight container at room temperature or in the freezer for long term storage.
Notes
  1. The base recipe creates a "Wheat Thin" style cracker with a slight sweetness.
  2. For a rye flavored cracker use 1/2 cup teff flour in your flour mixture. Reduce sugar to 4 tsp.
  3. For a butter cracker use at least 1 cup of "white" flour like rice or tapioca. Reduce sugar to 4 tsp.
  4. You can add herbs and seasonings like garlic powder to the dough for a variety of flavors.
  5. You can add 1/3 cup finely grated cheese to the dough to make cheese crackers.
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Simple Soaked Quinoa Bars Just |Take A Bite

Simple Soaked Series: Quinoa Bars

These quinoa bars are a great alternative to granola bars. They are soaked and gluten, dairy, egg and nut free.

Simple Soaked Quinoa Bars Just |Take A Bite

Granola bars are so delicious! But not everyone can tolerate oats. Not to mention it’s good for everyone to have variety in their diet (help avoid those allergies!!).

So I came up with an oat free bar made with quinoa. This is another simple, soaked bar that kids love.

First the quinoa is soaked. Then it is cooked. Then mix and bake the bars. Each step takes very little hands on time. 

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I actually made two versions of quinoa bars. One with and one without coconut oil. In the end I liked them somewhere in the middle! There is a little bit of coconut oil to help bind the bars. But not so much that they are oily when you hold them.

Simple Soaked Series: Quinoa Bars | Just Take A Bite

No refrigeration.

So they are not as easy to eat on the go like the crunchy granola bars.  But you can always pack them in a mini cooler. I would even pack them in my daughter’s lunch box since it has a cooler.

The texture of the quinoa bars is great for  young children since they are so soft. They are also gluten, dairy, egg, nut and corn free. So they are suitable even for one year olds and those with allergies. I love having them on hand for an easy addition to lunches for my little ones still at home.

Great for nursing mamas.

Quinoa is great for boosting milk supply. So make a big batch and stock your freezer. Snack on one every day to keep your milk supply up.

Quinoa bars really pack a punch with nutrition from the flax seeds, quinoa and coconut oil. They have protein, starch and lots of healthy fat!

Are you getting sick of granola bars? Switch it up and try quinoa bars. 

Simple Soaked Quinoa Bars Just |Take A Bite

Simple Soaked Series: Quinoa Granola Bars
Yields 20
An oat free granola bar made with soaked quinoa.
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Ingredients
  1. 1 cup quiona
  2. 3 cups warm water + 2 Tbsp. lemon juice, whey, kefir or yogurt
  3. 3 cups water
  4. 1/2 cup ground flax seeds
  5. 1/2 cup shredded coconut
  6. 3 Tbsp. melted coconut oil or butter
  7. 1 cup coconut sugar
  8. 1/2 tsp. unrefined sea salt
  9. 1/2 cup chopped dried fruit, nuts, seeds and/or chocolate chips
Instructions
  1. Combine the quiona, water and lemon juice.
  2. Let sit 24 hours.
  3. Drain and rinse the quiona.
  4. In a medium saucepan combine the quinoa and 3 cups of water.
  5. Bring to a boil, cover and simmer for 1 hour.
  6. Turn off heat. Let quinoa sit for 15 minutes, covered.
  7. Transfer the cooked quinoa to a large bowl. Let sit 15 minutes.
  8. Heat the oven to 350*F. Grease a 9x13 pan.
  9. Add the flax seed and coconut to the cooked quinoa.
  10. Let sit 5 minutes for the flax seeds to absorb liquid.
  11. Add the remaining ingredients.
  12. Spread the mixture into the prepared pan.
  13. Bake for 70 minutes.
  14. Let cool 5 minutes.
  15. Cut into bars.
  16. Place the bars upside down on a parchment lined baking sheet.
  17. Return to the oven and bake 30 minutes.
  18. Let cool completely. Refrigerate to solidify.
  19. Store in an airtight container in the refrigerator or freezer for long term storage.
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Allergen Friendly Meal Plans Week of 3-8-15

Homemade Dutch Apple Pie Weekly Menu

Good (early!) morning.  I hope you are adjusting to the time change. And I hope my kids sleep in a little. It looks like the weather is finally warming up this week! Forty degrees sounds like a heat wave. We’ll definitely be spending some time outside!

We ended up having a lot of down time last week. It was really nice and just what we needed. But now we’ve got a busy week ahead. We start Monday off bright and early with my daughter’s dentist appointment to get her palate expander and have the dentist look at my little one’s tongue tie.  We also have all of our usual activities plus my mom’s group, my little one’s six month check up and possibly a visit to the chiro for my two youngest.

I am still struggling daily to get my little one to nurse well due to her tightened tongue tie.  I’m doing exercises throughout the day to get us through. But we have to get it taken care of as soon as possible. She had a pretty good day yesterday finally, but then wouldn’t eat much in the evening or in the night. I hope today is another good day.

Part way through last week I cut coconut out of my diet. It’s still TBD if it’s bothering my little one since it can be pretty gassy. Hopefully once we get her nursing well again I can reintroduce it.Cake

I have plenty of kitchen projects to tackle this week.  I have to make several things for our mom’s group on Friday. I might make yogurt today since our milk went sour quickly this week (the farm’s refrigeration system wasn’t working when we picked up our milk). Then all of the usual projects to just keep us fed. And this week Mommy gets to pick Saturday breakfast since it’s my birthday! I think I’m making scones.

Last week I posted some tasty recipes for soaked sweet bread and soaked granola bars.  I have more soaked recipes coming this week that you don’t want to miss.  I might even try to squeeze in a special recipe to celebrate my birthday. Be on the lookout.

For meals this week I was trying to find ways to stretch our meat a bit. So you’ll see lots of beef on the menu this week after I make a roast. I’m not sure yet what is on the menu for Saturday. I think the plan is for my husband and the kids to make dinner.  So I have to check with them what’s on their menu. Here is what we’re eating. What’s on your menu?

Homemade Dutch Apple Pie Menu

Sunday
B – yogurt, granola, banana
L – beef stroganoff over rice, beans, applesauce
D – sourdough pizza with sausage and olives, salad, smoothies
*make pizza dough, make sd bread, make fruit snacks, make yogurt?, make pudding?, soak oats for granola bars, make ranch dressing, boil eggs

Monday
B – hard boiled egg toast
D – cp roast beef, roasted sweet potatoes, broccoli
*dry oats, make granola bars, soak quinoa for milk

Tuesday
B – granola bars, yogurt
D (prep ahead) – cp meatloaf, baked potatoes, carrots
*soak flour for bread, make quinoa milk, soak/sprout beans

Wednesday
B – english muffin w/ pb, fruit
D (prep ahead) – beef, bean and vegetable soup, bread, salad
*make gf bread, soak flour for breakfast cookies, feed sd starter, soak quinoa

Thursday
B – yogurt, granola, fruit
D – beef, broccoli and quinoa stir fry skillet
*make breakfast cookies, make coffee cake, soak flour for baked oatmeal, start sd english muffins, cook quinoa for dinner, soak flour for scones

Friday
B – breakfast cookies, fruit
D – sourdough english muffins, fried eggs, egg casserole, scones, roasted brussels sprouts and cauliflower, fruit salad
*make baked oatmeal, make sd english muffins, make scones, soak flour for blueberry buckle

Saturday
B (mom’s choice) – soaked carob zucchini scones, soaked blueberry buckle, smoothies
D (birthday dinner made by the kids) – roasted chicken, baked squash, seasoned rice
*make blueberry buckle, soak flour for gf bread