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Blueberry Chocolate Bread Pudding (gluten free, dairy free)

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple PieI have been doing a lot of gluten free bread experimenting lately. So far I haven’t come up with a winning recipe. That leaves me with a lot of loaves of so-so gluten free bread.

That means one thing…bread pudding!! Since it’s blueberry season I made blueberry bread pudding.

I love bread pudding for so many reasons.  It’s very easy to make. It’s a great way to use up bread scraps or old bread. Plus it’s completely delicious!

Bread pudding makes a great breakfast or dessert. You can modify it to meet your allergen needs and your personal tastes.

This version combines gluten free bread with fresh blueberries and a few chocolate chips for a soft and sweet treat with a burst of flavor from the berries.

Any kind of milk will work for this recipe. I used oat milk since it’s what we have on hand. Coconut milk would add a great richness to the bread pudding.

Are you in need of something different for breakfast? Try blueberry chocolate bread pudding. The whole family will love it.

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple Pie

Blueberry Chocolate Bread Pudding (gluten free, dairy free)
A soft and sweet bread pudding with fresh blueberries.
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Ingredients
  1. 2 cup gluten free bread, cut/torn into chunks
  2. 1 cup milk or milk subsittute
  3. 2 Tbsp. coconut oil, melted (or butter)
  4. 1/2 cup cane sugar or coconut sugar
  5. 2 eggs
  6. 1/4 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup blueberries
  9. 1/4 cup mini chocolate chips (optional)
Instructions
  1. Heat oven to 350*F.
  2. Grease a 1 1/2 qt. casserole dish or 9" square baking dish.
  3. Combine all of the ingredients in a large bowl. Mix until well combined.
  4. Let sit 5 minutes for bread to absorb some of the liquid.
  5. Pour the mixture into the prepared pan.
  6. Bake for 75 minutes.
  7. Allow to cool and set for 30 minutes before serving.
Notes
  1. The bread pudding can be served warm or cold.
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Gluten Free Dairy Free Blueberry Cake

This blueberry cake is light, mildly sweet and perfect for summer parties. You’ll never even know it’s gluten and dairy free!Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

 It’s blueberry season! I look forward to this every summer. Why? Blueberries are my absolute favorite fruit.

We always buy or pick a bunch and freeze them so we can enjoy blueberries all year long.

There are so many ways to use blueberries whether they are fresh or frozen. I like to use them for pie, ice cream and muffins.

This year I decided to make blueberry cake. What a wonderful summer treat!

Moist cake topped with a light blueberry frosting. A few fresh blueberries on top and you’ve got pure blueberry bliss.

Gluten Free Dairy Free Nut Free Blueberry Cake | Just Take A Bite

 

 

 

This cake is gluten, dairy and nut free. It makes a great summer birthday treat for someone with food allergies. You can also bring it to parties and potlucks. Everyone will enjoy it.

Blueberry cake got the seal of approval from my entire family.  That is a tough thing with multiple family members with food texture issues.

The cake is great served plain or with frosting. You can even make a very healthy frosting by using homemade powdered sugar! Pair the cake with ice cream and you’ve really got a treat.

Blueberries make my summer complete.  I love that I can now enjoy them in blueberry cake. What is your favorite way to use blueberries? 

Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Cake
A fun cake filled with fresh blueberries.
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Cake
  1. 1 cup blueberries + 1 Tbsp. water, pureed (fresh or frozen berries)
  2. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  3. 1 cup organic cane sugar, sucanat or coconut sugar
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon (optional)
  8. 1/4 tsp. nutmeg (optional)
  9. 1/2 cup organic palm shortening or butter, softened
  10. 2 eggs
  11. 1/2 - 1 cup blueberries (fresh or frozen, optional)
Frosting
  1. 1 cup powdered sugar (preferably homemade - see post for link)
  2. 1 Tbsp. pure blueberry juice
  3. 1/3 cup organic palm shortening
Instructions
  1. Heat the oven to 350*F. Grease a 8x11" baking pan.
  2. In a large bowl combine all of the ingredients (except the whole blueberries). Beat well.
  3. Spread half of the batter into the prepared pan.
  4. Sprinkle the blueberries over the batter.
  5. Spread the remaining batter on top.
  6. Bake for 45 minutes.
  7. Allow to cool.
Frosting
  1. Combine all of the ingredients and mix well. If the frosting is too stiff add more juice. If the frosting is too loose add more powdered sugar.
Notes
  1. If using frozen blueberries, allow them to thaw at least partially before pureeing.
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This post is linked to From The Archives Friday.

Gluten Free Dairy Free Chocolate Zucchini Scones

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

 I am a sucker for scones. I just love them! They are great for breakfast, snacks or even dessert. I even serve them with soup quite often.

With zucchini abounding I decided to make zucchini scones.

My daughter does not always share my love of scones.  So she was not too excited when I told her what I was making.

With that in mind I changed my scone idea slightly and made chocolate zucchini scones. Everyone was very happy!

These scones are gluten, dairy, egg and nut free. They stay soft and moist. My daughter devoured hers. My son actually calls them brownies.  That’s how good they are.

If you have some extra zucchini try using it for scones. You’ll have a wonderful breakfast treat that is also filled with vegetables.

Chocolate zucchini scones freeze well. So make a big batch. Eat some now and save some for later.

Do you love scones? Even if you don’t you’ll love these. 

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Zucchini Scones
Yields 12
A simple scone full of vegetables and free of most allergens.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1 cup grated zucchini
  3. 2 Tbsp. pureed squash, pumpkin or applesauce
  4. 1/3 cup organic cane sugar, sucanat or coconut sugar
  5. 1 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. sea salt
  8. 1 1/2 tsp. flax seed
  9. 1/4 tsp. cinnamon (optional)
  10. 1/4 cup organic cocoa powder or carob powder
  11. 1/2 cup organic palm shortening, butter or coconut oil, softened
  12. 3 Tbsp. honey or maple syrup
  13. 1/3 cup chocolate chips, nuts and/or dried fruit (optional)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, flax seed and cocoa powder.
  3. Add the zucchini, squash, honey and fat. Mix well.
  4. Stir in the chips, nuts or fruit.
  5. Drop by mounds onto the prepared baking sheet.
  6. Bake for 35 - 40 minutes.
  7. Allow to cool completely before removing from pan.
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Sweet Cherry Coconut Milk Ice Cream

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Summer isn’t complete without at least one cherry treat. Coconut milk blends perfectly with sweet cherries for a delicious dessert.

This ice cream is perfect for those with allergies. Sweet cherry coconut milk ice cream is naturally dairy, nut, egg, gluten, corn and soy free.

Even if you don’t have to be dairy free this ice cream is wonderful.  Both of my kids LOVE it. It’s not too heavy and not too sweet. Just a perfect balance.

Not sure what to do with your sweet cherries? Make ice cream! Have you already frozen  your cherries? No problem. Frozen works just as well as fresh to make ice cream. So you can enjoy a summery treat all year long. 

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Sweet Cherry Coconut Milk Ice Cream
A creamy cherry ice cream that is dairy free.
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Ingredients
  1. 2 cups (1 can) coconut milk
  2. 1 cup pitted sweet cherries
  3. 1/2 cup choice of sweetener (honey, maple syrup, cane sugar, coconut sugar)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 2 egg yolks (optional)
  7. Chocolate chips and/or chopped cherries (optional)
Instructions
  1. Combine all of the ingredients (except chocolate chips/chopped cherries) in a blender. Blend until smooth.
  2. Process the ice cream in an ice cream maker according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Stir in chocolate chips and/ or chopped cherries if desired.
  5. Freeze until firm.
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Cherry Jam

Cherry Jam - Homemade Dutch Apple PieSweet cherries are abundant in the summer here in Michigan. We love to go picking and then freeze a ton to use all year long (we got almost forty pounds this year!).

We also use a lot of them fresh. Sweet cherries are great for making desserts and smoothies.

But another way to enjoy them is in jam. Nothing beats fresh cherry jam!

This jam recipe is very easy to make. Plus it’s free of pectin. You can make a big batch and freeze most of it to use throughout the year.

One recipe makes about four 1/2-pint jars. You can easily double the recipe so you have a lot to freeze.

Not sure you love cherries as much as I do? Swap some of the cherries for another fruit for a combination jam. Cherries and raspberries work very well together.

Cherries offer a perfect natural sweetness so you don’t need to add much to the jam.

Are you ready to start your day with a plate of scrambled eggs and toast with fresh cherry jam? I sure am! I think I could even eat the jam straight out of the jar. It’s that good.

Cherry Jam - Homemade Dutch Apple Pie

Cherry Jam
Yields 4
A simple and sweet homemade cherry jam that is free of pectin and fillers.
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Ingredients
  1. 2 Tbsp. lemon juice
  2. 2 Tbsp. pure cherry juice (can be replaced with more lemon juice)
  3. 3 tsp. grass-fed gelatin
  4. 4 cups sweet cherries, pitted and chopped (keep any juice that comes out from chopping with the cherries)
  5. 1/2 cup organic cane sugar, sucanat or coconut sugar
Instructions
  1. In a medium saucepan combine the lemon juice, cherry juice and gelatin. Let the gelatin dissolve for 3-4 minutes.
  2. Add the cherries and sugar to the pan.
  3. Cook and slightly mash cherries with a potato masher over medium heat until it comes to a boil.
  4. Turn down heat and allow jam to simmer for 2 minutes.
  5. Remove from heat and pour the jam into clean jars.
  6. Place lids on the jars and refrigerate until fully gelled.
  7. Store in the refrigerator or freezer.
Notes
  1. This recipe makes about 4 - 1/2 pint jars.
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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream I LOVE ice cream! I make it almost weekly during the summer. I usually try to create unique and fun flavors.

But there really isn’t anything better than the classic vanilla ice cream.

I love to top mine with gluten free hot fudge or dairy free chocolate sauce. A little sprinkle of sea salt really adds to the flavor as well.

Vanilla ice cream goes well with just about anything. Serve it with pie, on brownies or make a sundae.

It is also very easy to make. Add all of the ingredients to a blender. Mix. Process. It’s really that simple.

Through my years of ice cream experimentation I have perfected the classic vanilla ice cream flavor. Now I’m sharing it with you!

The next time you want a refreshing summer dessert, go with a classic – pure, simple vanilla ice cream. It’s delicious and nutritious.
Classic Vanilla Ice Cream 2

Classic Vanilla Ice Cream
A simple and nourishing version of classic vanilla ice cream.
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Ingredients
  1. 2 1/2 cups. cream (preferably raw)
  2. 1/2 cup whole milk (preferably raw)
  3. 1 - 3 egg yolks (optional)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 1/4 tsp. sea salt
  7. 1/2 cup any combination of sweetener (honey, maple syrup, cane sugar)
Instructions
  1. Combine all of the ingredients in a blender. Blend until well mixed.
  2. Adjust sweetness to taste.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Freeze until firm.
Notes
  1. For a very neutral sweetener flavor use cane sugar alone or a combination of half honey and half maple syrup.
  2. The cream and milk can be replaced with coconut milk for a dairy free version. You may have to increase the sweetener a little to get the desired flavor.
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Gluten Free Dairy Free Double Strawberry Shortcake

Gluten Free Dairy Free Double Strawberry ShortcakeWhat’s summer without strawberry shortcake? If you are gluten and dairy free you don’t have to go without!

This shortcake has double the berries – both in and on the cake!  Strawberry puree adds just enough moisture to the cake. Sweetened strawberries on top add a burst of flavor.

Double strawberry shortcake is a great baking project for kids. My three-year old loved helping. He especially liked to mash the berries for the topping. 

For an extra treat, add vanilla ice cream on top of the cake before adding the sweetened strawberries.Gluten Free Dairy Free Double Strawberry Shortcake Collage

If you don’t have any fresh strawberries left you can simply defrost frozen berries. So you can make this treat year round.

My kids definitely approved of double strawberry shortcake. I hope you do too.
Gluten Free Dairy Free Double Strawberry Shortcake 2

Gluten Free Dairy Free Double Strawberry Shortcake
A delicious strawberry shortcake that is allergen-friendly and has a double dose of berries.
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Cake
  1. 1 cup any combination of gluten free flour (i.e. sorghum, tapioca, rice, amaranth)
  2. 1/2 cup organic cane sugar, sucanat or coconut sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. sea salt
  6. 1/3 cup strawberries, pureed
  7. 2 eggs
  8. 1/4 cup coconut oil, melted
Topping
  1. 2 cups strawberries, hulled
  2. 2 Tbsp. honey, maple syrup, sucanat or coconut sugar
Cake
  1. Heat the oven to 350*F. Grease an 8" square baking dish.
  2. Combine the dry ingredients in a medium bowl.
  3. Add the wet ingredients. Beat until well mixed.
  4. Pour into the greased pan.
  5. Bake for 25 - 30 minutes.
  6. Allow to cool completely.
Topping
  1. Add sweetener to the strawberries.
  2. Mash lightly with a potato masher.
  3. Store in the refrigerator until ready to use.
Shortcake
  1. Serve the cake topped with sweetened strawberries. Add ice cream or whipped cream if desired.
Notes
  1. If using frozen strawberries, allow them to thaw before making the shortcake.
  2. The strawberries can be replaced with blueberries or raspberries.
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Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes. It’s kind of an odd meal for small children to love. But they do. And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season. I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!! Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake. But there is actually way more zucchini than salmon in them. So you get the benefits of salmon combined with vegetables. And even if your kids won’t eat another vegetable with the meal you know they are at least getting some. That is my kind of meal!

Zucchini salmon cakes are very easy to make. They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner. But they were also great cold the next day for lunch. I honestly think my kids liked them better that way. I even love them cold for breakfast. It’s a great way to start my day with fish, eggs and vegetables. Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it. There is no need to turn on the oven. Just fry up some zucchini salmon cakes. They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
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Simple Strawberry Slush (egg free, dairy free, nut free, gluten free)

This simple strawberry slush is a fun, fruity, allergen-friendly drink for kids and adults. It contains no eggs, dairy, nuts, grains, soy or coconut.Simple Strawberry SlushDo you want to treat your kids to a really fun drink? Try a simple strawberry slush!  It is a perfect way to cool down in the summer and consume fresh, nutritious produce.

I grew up drinking Slushies® all the time. We would bike to the local drug store all summer to get them. Of course they were made of food coloring, high fructose corn syrup and artificial flavor.

This simple strawberry slush is a much-improved version. It only uses a few simple ingredients. It is also very allergen-friendly.

My kids LOVE these. I’ll be honest – my husband and I do too!

As always, the best part for me is that it only takes about 60 seconds to make a simple strawberry slush. Plus I can add collagen for a nutrition boost.

Strawberries work very well in this drink – even frozen! But if you don’t have any or want a different flavor you can try blueberries, raspberries or even cherries. You really can’t go wrong.

This summer the whole family can cool down with a nourishing simple strawberry slush.

Simple Strawberry Slush 2

Simple Strawberry Slush
Serves 2
A fun, refreshing and healthy summer drink that is free of allergens.
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Ingredients
  1. 6 ice cubes
  2. 3/4 cups strawberries (fresh or frozen) (or other fruit)
  3. 1 - 2 Tbsp. sweetener (honey, syrup, sucanat) (depending on the sweetness of the fruit)
  4. 1/4 tsp. sea salt (optional)
  5. 1/2 tsp. collagen (optional)
Instructions
  1. Combine all of the ingredients in a high powered blender.
  2. Blend until desired consistency.
  3. Serve immediately.
Notes
  1. This makes enough for two children or one adult.
  2. You can blend it completely smooth (for small children) or leave a bit of slushiness from the ice.
  3. Blueberries, raspberries and cherries can be combined with or substituted for the strawberries.
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Soaked Gluten Free Cereal

soaked gluten free cerealBreakfast takes on so many forms in my house. One day it might be soup. The next day it might be muffins and fruit. Another day it might be eggs and vegetables. It just depends what we have on hand and what we are in the mood for.

But when it is HOT and I don’t feel like baking or cooking it is so nice to be able to grab a bowl of cereal.  I’ve mentioned before why we don’t buy cereal. That doesn’t mean we don’t enjoy a bowl as a special treat once in a while.

Not buying cereal doesn’t mean you can’t enjoy the flavors you love. I’ve made gluten free “Golden Grahams,” gluten free peanut butter cocoa puffs, grain free granola, grain free muesli, whole wheat cocoa puffs, whole wheat “Golden Grahams,” homemade “Frosted Mini Wheats,” homemade oat squares and soaked granola.

This is another one of my solutions for the cereal dilemma. It is soaked and gluten free. It is great topped with fresh, raw milk.

It also makes a great granola substitute for people like me that don’t tolerate oats. Use it as is or mix nuts, dried fruit and/or coconut into the container of cereal. What a treat for a granola-lover like myself! I love mixing it into whole milk yogurt.

I recommend making a double or triple batch. I don’t think the single batch I made is going to last long. It’s just too good!

I made it with dairy, but this cereal can easily be made dairy free. It is naturally free of eggs, gluten, corn, soy and nuts.

What does your typical breakfast look like? If you’ve already ditched the cereal, now you can treat yourself to a bowl once in a while. 

soaked gluten free cereal 2

Soaked Gluten Free Cereal
A simple cold cereal for busy mornings or a special treat.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. white rice, sorghum, amaranth, tapioca)
  2. 1 cup of soaking liquid - buttermilk, yogurt, kefir, milk + vinegar or water + lemon juice
  3. 1/4 cup butter or coconut oil, melted
  4. 1/4 cup maple syrup or honey
  5. 1/4 cup organic cane sugar, sucanat or coconut sugar
  6. 1/2 tsp. sea salt
  7. 1 tsp. baking soda
  8. 1/2 tsp. organic vanilla
Soak The Flour
  1. Combine the flour and soaking liquid. Cover and let sit 7 - 24 hours.
Bake The Cereal
  1. Add the remaining ingredients to the soaked flour.
  2. Mix well with a hand mixer or stand mixer.
  3. Pour the batter into a greased 8x11 or 9x13 pan.
  4. Bake at 350*F for 25 minutes.
  5. Allow to cool for 10 minutes.
Dry The Cereal
  1. Crumble the cereal into large chunks and place on a baking sheet or dehydrator tray.
  2. Dry at 150*F in an oven or dehydrator for about 3 hours, until cereal is dry and crunchy.
  3. Crumble the cereal into desired sized pieces.
  4. Store in an airtight container in the cupboard or the freezer.
  5. Serve topped with milk or mixed into yogurt.
Notes
  1. This is a very portable snack for kids.
  2. The cereal can be turned into muesli/granola by adding chopped nuts, dried fruit and/or coconut.
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