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Gluten Free Crackers (dairy free, nut free, egg free)

I’ve been on a quest lately to come up with some good tasting gluten free snacks. I like to have easy things to much on. But more than that I want to have healthy options for my kids. So over the last few days I’ve made several attempts at gluten free crackers.

After the third try I finally created a version my daughter really likes.

I made a “rye” version. The teff and olive oil give them a stronger flavor. I really like these. My kids don’t like them as well. That just means more for me 🙂

I made a basic butter cracker. You can use a few flours or just the rice or tapioca flour.

I made a version of Wheat Thins. This was a big hit.

I also made a cheese cracker. This was my daughter’s favorite.

What is your favorite kind of cracker? Give these a try and see what flavor combination you like best. I mostly just used salt for flavor. You can easily add any kind of spices and herbs to add extra flavor.

Gluten Free “Rye” Crackers

1 cup gluten free flour (I used equal amounts of amaranth, tapioca, teff, white rice – the teff gives it the “rye” flavor)
3 Tbsp. water
2 Tbps. extra virgin olive oil
1/2 – 1 tsp. salt (to taste)
garlic powder or other herbs/seasoning to taste (optional)

Heat oven to 350.

Mix the flour, evoo, salt and seasoning. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball. Adjust seasoning to taste.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Butter Crackers

1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup amaranth or tapioca flour (or another 1/4 cup tapioca flour)
2 Tbsp. butter, melted (you can substitute coconut oil…it will give them a slightly different flavor)
1/2 tsp. sea salt
3 Tbsp. water

Heat oven to 350.

Mix the flour, butter and salt. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Wheat Thins

1/2 cup white rice flour
1/2 cup tapioca flour
2 Tbsp. butter, melted (you can substitute coconut oil…it will give them a slightly different flavor)
3/4 tsp. sea salt
4 tsp. cane sugar
3 Tbsp. water

Heat oven to 350.

Mix the flour, butter, salt and sugar. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Gluten Free Cheese Crackers

1/2 cup white rice flour
1/2 cup tapioca flour
2 Tbsp. butter, melted
3/4 tsp. sea salt
2 tsp. cane sugar
3 Tbsp. water
1/3 cup finely grated cheese

Heat oven to 350.

Mix the flour, butter, salt, sugar and cheese. Add water 1 Tbsp. at a time until a dough forms that will hold together when gathered into a ball.

Place half of the dough on a piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough until about 1/8″ thick. Cut into squares with a knife or pizza cutter or use a cookie cutter to cut shapes. Transfer parchment paper with crackers to a baking sheet. Repeat with second half of dough. Sprinkle extra sea salt and cheese over top if desired.

Bake about 12 minutes, until starting to turn golden. Turn off oven. Leave crackers in the oven for 5 minutes. Remove from oven and let cool completely.

Soaked Teff Porridge

I’m always looking for new breakfast ideas that are quick, easy and have plenty of gluten free starch/carbohydrates…and that I tolerate. Not an easy task.

I decided to experiment with porridge/oatmeal. I can’t eat oats. But I can eat other gf grains. So I mixed up a quick teff porridge the other day. It was so easy and so good! It actually tastes a lot like oatmeal.

I also soaked the flour to make it easier to digest.

You do have to eat it fresh or it will get kind of thick/gelatinous. Although if you let it sit it might solidify enough to be like a cereal bar 🙂  Or like baked oatmeal. I’ll have to try that sometime.

I used coconut milk and maple syrup in my porridge. You can use whatever liquid and sweetener you like.

Soaked Teff Porridge
serves 1

1/4 cup teff flour
1/4 cup warm liquid – water + 2 tsp. lemon juice
3 tsp. maple syrup
1/2 cup coconut milk
pinch sea salt
1/4 tsp. cinnamon
cranberries

Mix teff, water and lemon juice. Cover and let sit 7-24 hours.

In a small saucepan mix the teff mixture and the remaining ingredients. Cook until hot and well mixed (a few minutes), stirring. Adjust sweetness (syrup/honey/sugar), spices and thickness (coconut milk/milk/cream) to taste. Serve immediately with extra coconut milk.

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade "Oreos" (egg free, dairy free, nut free, corn free)

No need to miss out on treats just because you have allergies! These homemade Oreos® are free of gluten, dairy, nuts, eggs and corn.

Homemade gluten free oreos | Just Take A Bite

Last year I made a homemade version of Oreos®. They were great! But now that I’m eating gluten free I can’t have them…or can’t I?

I’ve been brainstorming ideas for a safe birthday treat for myself. And these came to mind. So I tried a gluten free version yesterday. Delicious!!

The recipe isn’t all that different from the original. But I decided to do a separate post so nobody misses out. I don’t want it to get overlooked if you’re gluten free. You can have a healthy, homemade treat too!

I made some of the cookies round and some square (I was short on time, and the square are easier). I also made two batches of filling. The first one ended up a little looser than I wanted (I had two kids running around begging for breakfast). So I filled the round ones with that. Then I did a quick re-do and made a much better version. I filled the squares with that. They all taste great. One just has a little better consistency and looks better. A good filling needs plenty of flour. Lesson learned.

I hope you enjoy this very allergy friendly homemade treat. These can be gluten free, dairy free, egg free, nut free, corn free and soy free.

Gluten-Free Oreos®

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade Oreos®
makes 15 – 20 cookies

1/4 cup organic palm shortening*
6-8 Tbsp. tapioca flour*
1/4 cup maple syrup

2 cups gluten free flour (this is the mix I use)
1/2 cup cocoa powder*
3-4 tsp. chocolate extract (optional…makes it a deeper chocolate flavor, but not necessary)
1/2 cup organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temp (you can substitute coconut oil or palm shortening)
6 Tbsp. honey
water

To make the cookies:

Cream butter and sugar in a large bowl. Add cocoa and chocolate extract. Blend well (a hand mixer works well). Taste. Add more chocolate extract until strong enough. Add flour, baking soda, salt and honey. Blend well. If dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand (do not get it too wet or the dough will stick to the parchment paper when you try to transfer the cookies).

Place 1/3 of dough onto parchment paper. Place another layer of parchment paper over top. Roll dough between parchment paper until it is 1/8 – 1/4″ thick. Remove top paper. Cut circles and place onto parchment lined baking sheet. Repeat this process until you have used all of the dough. You can also simply roll the dough and use a cookie cutter to make squares. Then transfer the whole sheet to a baking pan.

Bake cookies at 350 for about 13 minutes. Allow to cool completely. You can do this step well in advance of making the filling.

To make the filling:

Cream shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling cookies.

To assemble the cookies:

Place the cream filling in a small plastic bag. Cut off one of the corners of the bag for a pastry bag. Pipe some cream onto the center of one cookie, leaving space at the edge . Top with another cookie. Press together just until the cream reaches the edge. Repeat this process until all of the cookies are filled. Store in an airtight container in the refrigerator. You can also freeze the cookies.

*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 🙂

Soaked Garbanzo Flour Pancakes/English Muffins (gluten free, grain free, nut free, egg free, dairy free)

Sometimes it’s hard to make gluten free baked goods taste as good as their wheat counterparts. I made pancakes with rice flour a couple weeks ago. They were good…but not as fluffy and light as our usual pancakes.

Then I tried using garbanzo bean flour. Totally different outcome. The batter begins to puff up as soon as you add the baking soda. And when it hits the hot pan the pancake instantly rises.

This recipe makes fluffy, slightly sweet pancakes. They are soaked for easier digestion. And they are so versatile. You can use them like an english muffin or like a bun. Or simply eat them plain. They are that good.

I haven’t had any kind of breakfast toast/english muffin/bagel in a long time. Needless to say this was quite a treat to split one open and spread it with butter and jam. I’m already looking forward to using the other bun tonight to make a panini!


Sick of your usual gluten free pancakes? Give these a try. Garbanzo flour is great for variety and the fluffy texture you’re looking for.

Garbanzo Flour Pancakes/English Muffins/Buns
makes 2

1/2 cup garbanzo bean flour
2 Tbsp. lemon juice + warm water to equal 1/2 cup

2 1/2 tsp. cane sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. olive oil

Coconut oil, lard, butter, tallow or palm shortening for cooking (I used coconut oil…use a generous amount since the pancake will absorb some)

Directions:

Mix flour and water + lemon juice. Cover and let sit 7-24 hours.

Add remaining ingredients and mix well.

Heat enough oil to thoroughly cover the bottom of a skillet over low-medium heat. Pour the batter on to the skillet (in 2 circles). Cook until golden on the bottom (edges will get dry and bubbles will form on the top). Flip and cook 1-2 more minutes.

Serve as a pancake with syrup, honey or fruit topping. Split open and serve as an english muffin with butter, jam, nut butter. Split open and use as a bun for a sandwich or a burger. Or just eat it plain!

Soaked Gluten Free Graham Crackers | Just Take A Bite

Soaked Gluten Free Graham Crackers (gluten free, egg free, dairy free, nut free, corn free)

No need to reach for a box. These soaked gluten free graham crackers are easy to make and properly prepared. Your kids will love them. And so will you!

Soaked Gluten Free Graham Crackers | Just Take A Bite

If you’ve been reading my blog for very long you know that I have a small obsession with graham crackers.

I don’t know why. But they have been one of my absolute favorite foods for many many years now.

They are my go-to snack when I don’t feel well. Not too sweet. But just sweet enough. Always the perfect treat.
I’ve made quite a few varieties of graham crackers over the years. Every time I have a new dietary restriction I think…will I have to give up my beloved graham crackers?!

Recently I started eating gluten free. Which means I can’t have my yummy homemade whole wheat grahams.

So of course I got to work creating a gluten free version. Pure heaven.

Buy Healthy Snacks to Go eBook Recipes Online

These crackers are very easy to make, the grains are soaked (which makes them easier to digest) and they are very allergen friendly.

No eggs, dairy, gluten, rice, corn, oats or nuts. I think they are even vegan (although I don’t know much about it…is honey vegan?).

I’m so happy that I don’t have to give up one of my favorite foods…and that I can eat it without getting a stomach ache (or a whole host of other symptoms).

Do you like graham crackers?

Give these soaked gluten free graham crackers a try. Even if you don’t have to eat gluten free these are a great snack to get some variety in your diet.

Want to learn more ways to feed nutritious food to kids with allergies or picky eaters?

Check out my book Why Won’t My Child Eat?!

Soaked Gluten Free Graham Crackers | Just Take A Bite

 

Soaked Gluten Free Graham Crackers
Yields 40
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Ingredients
  1. 1 1/2 cups "whole grain" gluten free flour(s) (amaranth, brown rice, teff, sorghum, garbanzo bean, oat)
  2. 1/2 cup starchy gluten free flour (tapioca, cassava, white rice, arrowroot, potato starch)
  3. 1/2 cup coconut oil, butter, lard or tallow, melted
  4. 1 cup warm water
  5. 1 Tbsp. lemon juice
  6. 1/3 cup cane sugar
  7. 4 Tbsp. honey
  8. 2 Tbsp. molasses (you can skip this and add more honey or use maple syrup)
  9. 1 tsp. baking soda
  10. 1/2 tsp. sea salt
Instructions
  1. Mix the flours, oil, water and lemon juice. Cover and let soak for 24 hours.
  2. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  3. Add the remaining ingredients to the flour mixture. Mix until well combined.
  4. Add more sugar, honey or molasses to make them sweeter if desired.
  5. Spread half of the batter on each pan.
  6. Bake 10 minutes.
  7. Using a pizza cutter, cut into squares (if they are sticking to the pizza cutter try again in 3-5 minutes). Return to the oven for 5 minutes.
  8. Remove from the oven and transfer the crackers on the parchment paper to dehydrator trays. Dry at highest heat setting until crisp, removing the parchment paper part way through (about 6 - 8 hours).
  9. Let cool. Store in an airtight container.
Notes
  1. These crackers freeze well.
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Amaranth Tapioca Chocolate Bars (gluten free, egg free, dairy free, oat free, nut free)

Yesterday I made another version of a gluten free bar. This time I used amaranth and tapioca. I also added some cocoa powder to make them a little more of a treat. Another big hit!

As you can see my little baking helper/taste tester approved. If it’s chocolate, he will come 🙂

**I made a new batch this morning that is soaked…even easier on the tummy!! They taste great. I also baked them in the form of scones/cookies instead of bars. Either way works well. The recipe is updated below.

Amaranth Tapioca Chocolate Bars
makes 10 bars

1 1/2 cups amaranth flour
1/2 cup tapioca flour
1/4 cup organic cocoa powder
1/3 cup coconut oil
1/3 cup honey
3 Tbsp. organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. cinnamon (optional)
1/3 cup chocolate chips or chunks (optional)

Heat oven to 350 degrees. Grease a 9″ baking dish.

Heat the coconut oil, honey and sugar over low heat until melted and bubbling, about 3 minutes. Set aside.

Mix the flours, cocoa, baking soda, salt, cream of tartar and cinnamon. Add the oil/sugar mixture. Add extra honey if the mixture is still crumbly. Stir in chocolate chunks.

Press into the prepared pan. Bake 20 minutes. Allow to cool in the pan for 20 minutes. Cut into bars. Carefully transfer to a plate and refrigerate until firm. Store in an airtight container in the refrigerator or freezer.

To Soak The Bars:

Melt 1/3 cup coconut oil. Mix the flours, coconut oil, 1 Tbsp. lemon juice and 1/3 cup water. Cover and let sit for 7-24 hours.

Heat oven to 350 degrees. Grease a 9″ baking dish or line a baking pan with parchment paper.

To the soaked mixture add 1/4 cup cocoa powder, 1/3 cup + 1 Tbsp. honey, 3 Tbsp. organic cane sugar or coconut sugar, 1/2 tsp. baking soda, 1/2 tsp. sea salt and 1/2 tsp. cream of tartar. Mix well (this can be done by hand or with a mixer). Add chococlate chips and mix.

Press into the perpared pan or drop large mounds onto prepared baking sheet (10-12 scones). Bake 20 – 25 minutes. Allow bars to cool in the pan for 20 minutes. Cut into bars (about 10). Transfer to a plate and refrigerate. Allow scones to cool for 3 minutes and transfer to a plate. Eat warm or place in the refrigerator to firm.

Store in an airtight container in the refrigerator or freezer.

Teff and Rice "Granola" Bars (gluten free, egg free, nut free, dairy free, oat free, soaked)

I’m still working on making safe snacks for myself that I can stock up and then just grab when I need them. Yesterday I decided to make some “granola” bars. Although oats are technically gluten free I haven’t tolerated them for years now. So I have to come up with other ways to make granola.

My grains for yesterday were teff and rice. I used a combination of the two to make a very simple, very tasty treat! They got approval from every family member. And that says a lot from some picky eaters and texturally challenged pallets.

These come together in minutes and fit the bill for a filling, healthy snack. Exactly what I need. I actually ended up eating about four of them yesterday 😛  They were my carb/grain for the day…I didn’t feel like doing any other baking.

These are fine at room temp. But they hold together better if they are refrigerated. And you can make a big batch and freeze them. These are gluten free, egg free, dairy free, nut free, oat free and vegan)

**I just made a soaked batch of these bars. They taste great!! And I’m sure they will be easier on my tummy. I’ve updated the recipe so you can try them either way.

Teff and Rice “Granola” Bars
makes 10 bars

1 cup teff flour
1 cup rice flour (I use white rice because it is easier to digest)
1/4 cup + 2 Tbsp. coconut oil
1/4 cup + 2 Tbsp. honey
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup dried fruit (I used blueberries and cranberries)
1/3 cup mini chocolate chips

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

Heat coconut oil and honey in a pan over low heat until both are melted.

Mix the teff, rice, salt, baking soda, cream of tartar, dried fruit and chocolate chips. Pour oil/honey mixture over top and stir until combined.

Spread the mixture into the prepared pan. Bake about 20 minutes. Let the bars cool for 15 minutes. Cut into bars. Gently transfer the bars from the pan to a plate. Refrigerate until ready to eat.

Store them in a sealed container in the refrigerator or freezer.

**To make soaked granola bars:

Melt 1/4 cup of coconut oil. Combine the teff flour, rice flour, coconut oil and 2 Tbsp. lemon juice + enough water to equal 1/2 cup. Cover and let soak 7 – 24 hours.

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

Heat 2 Tbsp. coconut oil, 1/4 cup + 1 Tbsp. honey in a pan over low heat until liquid.

Add 1/2 tsp. sea salt, 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, 1/3 cup dried fruit and 1/3 cup mini chocolate chips to the soaked flour. Mix. Pour the honey/oil over top and mix well.

Spread the mixture into the prepared pan. Bake 20-25 minutes. Let the bars cool for 15 minutes. Cut into bars. Gently transfer the bars from the pan to a plate. Refrigerate until ready to eat.

Pumpkin Pot Pie With Soaked Amaranth Crust (gluten free, egg free, dairy free, nut free)

I’m still at it with my alternative grain experiments. Today I used soaked amaranth to make a delicious pie crust. Then I made a savory pumpkin salmon filling. What an awesome breakfast treat!!

I love starting my day with broth, omega-3s, saturated fat, plenty of carbohydrates and lots of sea salt.

This was really easy to make. It does take a little time for things to bake and cook. But there is very little hands on time.

Are you looking for a very satisfying breakfast, lunch or dinner treat? Give this pot pie a try. You won’t be disappointed!! And your whole body will thank you.

Pumpkin Pot Pie With Soaked Amaranth Crust
serves 1

Crust:
1/2 cup amaranth flour
2 – 3 Tbsp. palm shortening, butter or lard
1 – 3 Tbsp. warm water
1 Tbsp. lemon juice

Filling:
3/4 cups broth (beef, chicken or turkey)
1/2 cup pumpkin puree (or winter squash)
2 Tbsp. coconut oil (optional)
sea salt to taste (I use a LOT)
garlic powder to taste
2 Tbsp. cooked salmon (optional…or any other cooked meat or vegetable)

Directions:

Mix flour and shortening until just crumbly. Add 1 Tbsp. warm water and 1 Tbsp. lemon juice. Mix. If the mixture is still really dry gradually add more water. It should stay a little crumbly. Cover and let soak for 7-24 hours.

Heat oven to 375 degrees F. Grease a small oven safe dish (I use a small pyrex dish/cup).

Add a little water to the crust mixture until the dough holds together. Press into the prepared dish and up the sides. Bake for 25 minutes.

While the crust is baking simmer the broth, pumpkin, coconut oil and salt until it reduces and gets thick (about 20 minutes). Add the salmon during the last few minutes.

Pour the pumpkin filling into the hot crust (fill it to the top. There might be extra filling…it can be eaten plain). Bake another 10 minutes. Let set 5-10 minutes before eating.

Soaked Garbanzo Flour Carob Scones (gluten free, egg free, dairy free, nut free)

I’m starting to experiment with alternative grains. And I want to try soaking them to make them easier to digest. Today was one of my first major experiments.

I’ve never used garbanzo bean flour before. I’ve never even heard much about it, let alone using it soaked. And I’ve always soaked my grains with a dairy-based product. This time I tried lemon water. So I was ready for a total flop with my baking today. I was already brainstorming alternative breakfasts 😛

I tasted the flour when I opened it yesterday. And I thought it was pretty gross. How could this turn into anything appetizing? But I gave it a go. I poured and mixed and tasted and poured and mixed some more. I didn’t really measure things, just eyeballed and tasted. Is that a recipe for disaster when baking? I stuck them in the oven…and lo and behold these scones are awesome!!! I need to put them away somewhere before I eat them all.

I did not expect them to taste this good. The combination of garbanzo, carob, cane sugar and vanilla gives them a wonderful chocolate flavor. And the texture is great too. Slightly crisp on the outside. Still a little soft on the inside.

These are really just big chocolate cookies 🙂  But I call them scones or breakfast cookies. That makes it more acceptable to eat them for breakfast, right?

Whether you want them for breakfast, lunch, dinner or a snack you should give these scones/cookies a try! A delicious alternative to traditional grain-based baked goods.

Soaked Garbanzo Flour Carob Scones
makes ~ 5 scones

1 cup garbanzo flour
1/4 cup warm water + 1 Tbsp. lemon juice

1/3 cup organic cane sugar
2 Tbsp. carob powder
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. vanilla
2 Tbsp. palm shortening (or lard or butter)

1/4 cup mini chocolate chips (optional, use dairy free, egg free, nut free chips) (affiliate link)

Directions:

Mix flour and water/lemon juice. Cover and let soak 7-24 hours.

Heat oven to 400 degrees F.

Add sugar, carob, baking soda, cream of tartar, salt and vanilla. Mix well. Add shortening and mix.

Drop large spoonfuls onto a parchment lined baking sheet.

Bake 20 minutes. Serve warm or cooled.

Raw Cheesecake

Rebecca and I were browsing recipes this week. We came across these mini st(raw)berry cheesecakes from Lexie’s Kitchen. A simple recipe that looked perfect for a Valentine’s Day treat.

So we tried them. They are wonderful!! A big hit with the whole family. And they really are super easy to make. No baking required.

 

I substituted almonds for the other nuts since that’s what I had on hand. They still turned out very well.

Since they were so good I decided to try making a modified version that I can eat. So I came up with a nut free blueberry cheesecake. Equally as delicious!!

Here are both recipes. Mix and match fruits and crusts. A perfect little treat that is quite healthy.

 

Mini St(raw)berry Cheesecake
makes ~ 12 mini cakes

Crust:
3/4 cups crispy macadamia nuts or almonds
1/8 cup raw coconut flakes
1/2 cup pitted dates
pinch sea salt

Filling:
1 1/2 cups crispy cashew nuts or almonds
1/3 cup lime juice or lemon juice
1/3 cup honey
1/3 cup coconut oil
1/2 cup fruit (strawberry, blueberry, raspberry, etc.)
2 tsp. vanilla
pinch sea salt

In a food processor or high powered blender process the crust ingredients until a sticky dough forms.

Press into 12 paper muffin cups in a pan. Freeze or refrigerate while making the filling.

In a food processor or high powered blender process the filling ingredients until smooth. Pour into the muffin cups. Freeze or refrigerate until set.

 

Mini Blueberry Cheesecake
makes ~ 12 cakes

Crust:
3/4 cups white rice flour
1/8 cup raw coconut flakes
1 cup pitted dates
pinch sea salt

Filling:
1/2 cup white rice flour
1/3 cup lemon juice
1/3 cup honey
1/3 cup coconut oil
3/4 cups blueberries
pinch sea salt

In a food processor or high powered blender process the crust ingredients until a sticky dough forms.

Press into 12 paper muffin cups in a pan. Freeze or refrigerate while making the filling.

In a food processor or high powered blender process the filling ingredients until smooth. Pour into the muffin cups. Freeze or refrigerate until set.