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Chocolate Protein Pudding for Teen Athletes {Recipe + Review}

Chocolate protein pudding made with eggs and goat whey – a simple snack or breakfast for teen athletes!

My oldest son has always been active. I felt his first kicks when I was eleven weeks pregnant. From the day he was born he was up and ready for action at 6:00 am. And when he was three years old, he would come down the stairs bright and early and shout, “Where’s my breakfast?!”

It was a very busy and very cute season. We decided to channel some of his high energy into sports. At four years old he played both soccer and t-ball (he loved every minute of it).

As my son got older, he chose to continue with soccer.

Now, in high school, he still loves playing soccer (year-round!). But one thing has definitely changed – his appetite and nutrition needs!

Protein pudding made with Naked Nutrition goat whey.

How Much Protein Does A Teenager Need?

Nourishment from real, whole food is important at all ages. But during the teenage years the need for protein goes up. This is especially true for serious athletes.

In the early teen years, aiming for 50-70 grams of protein daily is sufficient. But as kids get older and want to put on muscle, their needs can go up to 100 grams (or more) daily.

The key to assessing your teen’s protein needs is figuring out his or her goals. Does he want to put on muscle to become stronger and faster? Then he needs to combine an increase in protein with an increase in muscle-building activity.

Simply increasing protein will not equate to more muscle. In fact, more protein plus a sedentary lifestyle may lead to increased fat stores.

Protein and movement go hand-in-hand for athletic performance.

Chocolate protein pudding for teen athletes

Protein for Teen Athletes

There are many great sources of protein. These include:

  • Meat: chicken, beef, lamb, turkey, pork, etc.
  • Seafood
  • Dairy: milk, yogurt, cheese, etc.
  • Eggs
  • Nuts and seeds (note that these are better sources of fat than protein)

The tricky part is having quality sources of protein on hand for quick snacks and meals.

Which is why protein powders come in handy. You can add them to just about anything to increase the protein content.

Naked Nutrition Goat Whey Protein

My entire family has been using collagen for many years. But we recently tried goat whey protein from Naked Nutrition.

Many protein powders come from cow dairy. That really limits options for a teen with a dairy allergy!

So, my son was very excited to find goat whey protein. He loves the vanilla flavor added to goat yogurt, oat cups, and smoothies.

Chocolate protein pudding for teen athletes

Protein Powder for Teen Athletes

It is important to be choosy when it comes to protein powders. They are not all created equal. My family loves the goat whey protein because it comes from small-herd, pasture-raised goats in WI.

Not only do the ingredients meet high standards, but the nutrition is great too! One serving of Naked Goat Protein contains 23 grams of animal protein! This makes it an excellent source of protein for teen athletes that doesn’t require extra work.

Protein Snacks for Teens

After working hard at soccer practice or a game, my son is HUNGRY. And he knows that loading up on protein will help him feel full and meet his fitness goals. So he likes to add Naked Nutrition Goat Whey Protein to yogurt or dairy-free milk. I even add it to muffins and oatmeal sometimes.

Some other simple snacks for teen athletes include:

Chocolate protein pudding for teen athletes

Creamy Chocolate Protein Pudding Recipe

There are many options for healthy snacks. But one of my son’s absolute favorite snacks is protein pudding. With allergies to both dairy and nuts it’s hard to find easy options with complete protein for my son. But protein pudding meets his needs perfectly!

This simple pudding combines multiple sources of protein for a delicious, prep-ahead treat. It includes:

  • Eggs
  • Sunbutter (or nut butter if you tolerate it)
  • Naked Nutrition Goat Whey Protein
  • Milk (whatever milk you tolerate)

You can make the pudding a day or two in advance and keep it in the fridge. Dish up a serving whenever you need it, or take it on the go.

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Chocolate Protein Pudding (with goat whey and eggs)

Prep Time 10 minutes
Servings 4

Ingredients

  • 6 hard-boiled eggs, peeled these can be cold or warm
  • 1/2 cup milk of choice
  • 3 Tbsp. sunbutter or nut butter
  • 1/2 cup organic cocoa powder
  • 1/4 tsp. unrefined sea salt
  • 3 scoops Naked Nutrition vanilla goat whey
  • 3 Tbsp. maple syrup or honey

Instructions

  1. Combine all of the ingredients in a high powered blender.

  2. Blend until smooth.

  3. Serve immediately or chill and serve cold.

  4. Store in a sealed container in the refrigerator for up to 5 days.

Recipe Notes

Protein:

6 eggs = 36 grams

3 scoops goat whey = 34.5 grams

3 Tbsp. sunbutter = 10.5 grams

Milk ~ 4 grams

Total = 85 grams/4 servings = 21.25 grams of protein per serving.

Using 4 scoops of whey protein would equate to 24 grams of protein per serving.

Chocolate protein pudding for teen athletes

How to Incorporate Protein Pudding for Teens

Thanks to the nutritional boost from Naked Goat Whey, a serving of protein pudding contains up to 24 grams of protein (depending on what milk you use and how much protein powder you add). That’s enough for a meal!

Protein pudding is great plain. But there are other ways to serve it as well.

  • Mixed into goat yogurt
  • Used as “frosting” on a muffin
  • Topped with sliced bananas
  • Used as a dip for pretzels or apple slices

I tend to serve protein pudding for breakfast alongside energy balls. It keeps all of my kids full and fueled for hours! Plus it’s all ready to go when they get up in the morning. It’s pretty much a weekly staple in my house.

Benefits of Whey Protein

In addition to boosting protein intake, Naked Nutrition Goat Whey contains Vitamin A, medium chain fatty acids, and triglycerides that all help with healthy skin. Teenagers can always use help in this area!

And for those that struggle to break down lactose from cow’s dairy, goat whey is a great alternative that is easier on the gut.

goat whey protein is a great option for boosting protein for teen athletes. And this delicious chocolate protein pudding is our favorite way to incorporate it.

Have you tried goat whey? What is your favorite way to use it?

Chocolate protein pudding for teen athletes

Easy Freshly Milled Wheat Sourdough Bread Recipe and Tutorial

If you’ve been searching for an easy way to make freshly milled wheat sourdough bread, your search is over! No weighing. No strange ingredients. Ready by dinnertime. But all the benefits of fresh grains and fermentation. Problem solved!

Easy Freshly Milled Wheat Sourdough Bread

I can still remember the day I watched Sue Becker’s video “Only Real Bread: Staff of Life.” It was the summer of 2023. God led me to this video after a fellow NTP had posted a link about an unrelated topic on her podcast. When I checked out the podcast, I also happened to see her interview with Sue Becker. As I listened to Sue talk about the Biblical significance of wheat and the numerous health benefits, something inside me stirred. Despite my hesitation, I knew we had to try it.

You see, my family had been gluten-free for over ten years. I had been gluten-free for at least fifteen years myself due to hypothyroidism. So taking this leap back to wheat was a big (actually huge) step. But I felt the Holy Spirit nudge. And when God says go, you listen!

Benefits of Freshly Milled Wheat Sourdough Bread

I ordered some wheat berries. I found a recipe. And I used my Vitamix dry blender to make flour (not the finest grind, but it got the job done). My first loaves of freshly milled wheat bread were not fancy by any means. But they tasted great (especially after ten years of gluten-free bread!).

Thankfully God blessed my family for following His leading. We didn’t have any negative reactions to the wheat. In fact, quite the opposite. We have only seen health improvements.

Sometimes we joke and say, “It must be the bread.” For example, my husband has always struggled with seasonal allergies. But over the past year he noticed they were significantly less severe.

Once I was convinced there were no reactions and that I was committed to milling my own grains, we bought a grain mill. And I’ve never looked back.

Easy Freshly Milled Wheat Sourdough Bread

Baking With Freshly Milled Grains

As someone that has always enjoyed baking (just browse my recipes…most of them are baked goods), my world had just expanded immensely. I wanted to experiment with everything!

Cookies, pancakes, muffins, yeast bread, cinnamon rolls, cakes (THIS is our favorite),…the possibilities were endless! And my family loved every second of it.

But it wasn’t until about a year after switching to freshly milled grains that I got serious about baking sourdough bread.

I already had a mature sourdough starter. So I jumped right in!

Can You Make Sourdough Bread With Freshly Milled Grains

My first loaves were either rock hard or flat as pancakes. I didn’t realize it would be so much different to make sourdough bread with freshly milled grains than with all purpose flour. But it makes sense. AP flour is mostly starch, whereas freshly milled wheat has all the fiber as well.

I made a few decent loaves by doing half freshly milled wheat and half AP flour. But I wanted the real deal. It had to be possible…in spite of what my experiment after experiment was proving.

So I read tons of recipes, watched tons of videos, and my experiments continued.

Easy Sourdough Bread With Whole Wheat

I’ll spare you the details of my failures. There were a lot. But the good thing about these failures is that they still tasted good enough to eat. So nothing went to waste.

My goal was to create a loaf that tastes good, looks good, and is not complicated. No added ingredients. No weighing everything exactly. Just a simple, nourishing bread.

After a year of trial and error I’ve created a really good loaf of freshly milled wheat sourdough bread that meets all of my requirements. Of course that means my family wants me to make several loaves a week. The other day my oldest told me that I’ve ruined her…now no other bread even comes close to comparing. Not even regular freshly milled wheat bread. Not sure if that’s a good or bad problem to have.

Easy Freshly Milled Wheat Sourdough Bread

Freshly Milled Wheat Sourdough Bread Recipe

Once you get the hang of the recipe, you’ll see how making sourdough bread can easily fit into your day. Whether you are home on a weekday or you want to do some baking on the weekend, it only takes a few minutes to get the bread started. Then you do a quick stretch and fold every thirty minutes (give or take, it doesn’t have to be exact) for a few hours. Rest, shape, and bake. That’s it.

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Freshly Milled Wheat Sourdough Bread

Servings 1 loaf

Ingredients

  • 1/2 cup fed and active sourdough starter
  • 1 1/4 cup lukewarm water
  • 3 1/4 - 3 2/3 cup freshly milled hard red and/or hard white wheat flour may need up to 3 2/3 cup, depending on the variety of wheat; hard white tends to need more flour
  • 1 1/2 tsp. unrefined sea salt may use up to 2 tsp. if you like it salty

Instructions

  1. In a large bowl combine the water and starter. Mix.

  2. Add the flour and salt. Mix until a shaggy dough forms (no dry flour left).

  3. Cover and let rest for 30 minutes.

  4. Stretch and fold and gently knead. Cover and let rest 30 minutes.

  5. Repeat this process until you have completed 8 stretch and folds (approximately 4 hours).

  6. Cover and let rise 1-2 hours, until about doubled in size.

  7. Lightly flour surface. Gently remove the dough from the bowl and shape into a ball, pulling toards you to create surface tension (see video). Don't overwork the dough.

  8. Place in a floured banneton basket or tea towel-lined collander upside down (top of dough goes in first). Seal bottom of the dough so there are no holes.

  9. Cover and place in the refrigerator to ferment for 1-3 hours.

  10. 30 minutes before baking place a Dutch oven in the oven at 450 degrees F to preheat.

  11. Gently flip dough onto parchment paper or a bread sling. Score if desired.

  12. Place dough (on the parchment or slng) into the hot Dutch oven. Cover and bake for 30 minutes.

  13. Reduce heat to 425 degrees F and remove the lid from the Dutch oven. Continue baking for 20 minutes, or until desired darkness and crust.

  14. Remove the bread from the Dutch oven and allow to cool on a cooling rack. Cook completely before slicing.

  15. Store cooled bread in a sealed bread bag or bread box.

Recipe Notes

  • Using all hard red wheat will give a darker, stronger tasting bread. It will require less flour (about 3 1/4 - 3 1/3 cups).
  • Using all hard white wheat will give a lighter bread. It will require more flour (about 3 1/2 - 3 2/3 cups).
  • You can use a combination of hard red and hard white. Other varieties of wheat may require different amounts of flour.
  • This makes one boule-style loaf.
  • You can bake the bread in a loaf pan as well. Let it rise in the fridge in the loaf pan and bake in a preheated oven.

How to Make Sourdough Bread Without Weighing Ingredients

Every time I read a new sourdough bread recipe I gained a bit more insight. But it wasn’t until I watched others making bread that I really got the hang of it.

I must admit, many videos were over my head talking about autolyse, hydration and grams. I just wanted a recipe that I could quickly and easily follow. So I created what I’ve been searching for.

Here is my super simple freshly milled wheat sourdough bread tutorial with step-by-step instructions. You can follow the video and pause as needed.

Can You Make Sourdough Bread in One Day

One of the things I absolutely love about working with freshly milled grains is that the fermentation happens quickly. Which means you don’t have to wait forever for a loaf of sourdough bread. In fact, by the time you complete the stretch and folds half of the fermentation is already complete.

I typically start a loaf of sourdough bread around 7:00 or 7:30am. I am done with stretch and folds just before lunch. Then after lunch I shape the dough. Mid-afternoon I bake it.

The bread is out of the oven before 4:30pm. So you can actually eat it for dinner the same day!

It’s not super sour, which is great for kids. But if you like it more sour you can definitely leave the dough in the refrigerator longer.

Alternatively you can make the dough in the evening and let it ferment in the fridge overnight. Then bake the bread in the morning. Just note it will be pretty strong by then.

I personally don’t like to get my kitchen dirty in the evening. But if that fits better into your schedule then do it!

Sourdough Bread With Hard White Wheat

When it comes to wheat varieties, the possibilities are endless. But I mentioned that I’m all about simplicity (and budget too). So I typically stick to hard red or hard white wheat for my yeast breads.

For freshly milled sourdough hard white wheat will likely give a better crumb. But hard red wheat has amazing flavor. Sometimes I do all hard white. Sometimes I use a combination of the two. It’s really all about personal preference.

The same goes for salt. I like a salty bite to my bread. So I generally go a little heavier on salt (close to 2 tsp.). But 1 1/2 tsp. is definitely enough to make good bread.

One final point of preference is the crust. Some like it softer, some like a really hard crust. For a softer crust you can keep the lid on longer when baking. For example, bake for forty minutes with the lid on and only ten mintues with the lid off.

If you really want a good crust you can stick the loaf back in the oven for a few mintues after removing it from the Dutch oven.

Easy Freshly Milled Wheat Sourdough Bread

Is Sourdough Bread Healthy

Sourdough bread tastes amazing! And it looks good too. You can use this same method for making sourdough bread even if you are using all purpose flour. You just won’t need as much flour (about three cups) and won’t need to do so many stretch and folds.

But deep down we all want to eat sourdough for its health benefits. So, the question is, are there any benefits to eating sourdough bread?

Absolutely! The fermentation breaks down the gluten, making the bread easier to digest.

But I do have some bad news. The recent sourdough craze has everyone thinking that it is a super food. Well, it really depends. All purpose flour has no real nutritional value. As I mentioned it is all starch and protein. The vitamins, minerals, and fiber have been stripped away. A few are replaced with synthetic versions that don’t offer actual benefits.

If that is your starting point, fermenting it won’t really help much. It will break down the gluten. But it won’t generate the lost nutrients.

If you want to get real benefits from sourdough bread, you’ll want to make it with freshly milled wheat.

Sourdough Bread Supplies

Sourdough bread does not require any fancy supplies. But if you’re like me and enjoy kitchen gadgets, you can step up your sourdough game with these tools.

Simple 100% Freshly Milled Sourdough Bread

I once thought making sourdough bread with 100% freshly milled wheat was impossible. But that’s simply not true! Whether you like basic yeast bread or you love the artisinal look and taste of sourdough, you can make delicious real bread the way God intended.

Do you use freshly milled grains? Have you tried making sourdough bread?

Quick Protein Oat Parfait for Busy Mornings

Protein Oat Parfaits – your busy morning solution!

Life with kids is busy. That’s a given. Young children need your attention non-stop. It’s such a full season of life.

But what you may not realize is that as your kids get older the busyness doesn’t decrease. It actually increases! Sorry to burst your bubble if you’re a mom of littles.

True, you won’t be changing diapers, getting up multiple times a night, and reading the same book thirty times in a row. Instead, you’ll be driving your kids here, there, and everywhere. I miss those days of being home with toddlers.

Naked Nutrition Protein Oat Parfait

Busy Morning Breakfast Ideas

As a homeschooling mom of four I know just how hectic life can feel. I have one child about to head off to college, one just starting high school, one in the tween stage, and one in full-on elementary mode.

My kids participate in co-ops three days a week plus plenty of other activities. Which means we are coming and going often and have a lot of early mornings.

And while I’m a morning person, I don’t have time (or the desire) to cook breakfast most mornings.

Healthy Breakfast for Busy Mornings

But I always make nutrient-dense food that includes protein, fiber, and healthy fat a priority for my family. That’s why I’ve become the queen of prep-ahead breakfast.

It’s also why I was so excited to try the Naked Nutrition Protein Oats! They are so easy to make the night before. Just add the oats to milk, stir, and stick it in the fridge. The flavor, protein, and fiber are already in there! One serving of Naked Protein Oats contains 20 grams of protein and 6 grams of fiber! Plus no added sugar.

In the morning just grab and go for a nourishing breakfast.

Naked Nutrition Protein Oat Parfait

Naked Nutrition Protein Oats

There are many great flavors of Naked Nutrition Protein Oats to choose from. They include:

  • Blueberry cobbler
  • Cinnamon roll
  • Chocolate peanut butter banana
  • Green apple cinnamon
  • Chocolate peanut butter
  • Double chocolate
  • Strawberry cream

I honestly want to taste them all. But to start, my family tried blueberry cobbler and chocolate peanut butter. Something fruity and something chocolatey!

My first thought is that they are so easy. My kids enjoy overnight oats, but I honestly hate making them. So this is a super quick way to make delicious oat cups.

My second thought – both flavors are great, but they have a bitter aftertaste. I was disappointed, but not done experimenting.

Naked Nutrition Protein Oat Parfait

How to Make Protein Oat Parfaits

Instead of throwing in the towel, I got creative and turned the Naked Protein Oats into delicious parfaits! We all enjoyed the flavor much better when mixing the oats into Greek yogurt. Plus, it bumps up the protein content! And I can add some extra fat for the kids by using MCT oil or melted coconut oil.

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Blueberry Cobbler Protein Oat Parfait

Ingredients

  • 1/2 cup Greek yogurt
  • 1/2 - 1 scoop Naked Nutrition Blueberry Cobbler Protein Oats
  • 1-2 tsp. maple syrup
  • Optional Add-ins: chia seeds, flax seeds, salt, extra collagen. MCT oil

Instructions

  1. Combine all ingredients in a small bowl or jar. Mix well.

  2. Refrigerate at least one hour or up to overnight.

Recipe Notes

  • Dairy-free alterantives can be used for the yogurt.

Naked Nutrition Protein Oat Parfait

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Chocolate Peanut Butter Protein Oat Parfait

Servings 1

Ingredients

  • 1/2 cup Greek yogurt
  • 1/2 - 1 scoop Naked Nutrition Chocolate Peanut Butter Protein Oats
  • 1 - 2 tsp. maple syrup
  • Optional Add-ins: chia seeds, flax seeds, salt, extra collagen. peanut butter powder
  • Optional: 1 tsp. mini chocolate chips
  • 1 - 2 Tbsp. peanut butter, almond butter, or sunbutter

Instructions

  1. Combine all ingredients (except nut butter). Mix well.

  2. Refrigerate at least one hour or up to overnight.

  3. Top with favorite nut or seed butter if desired.

Recipe Notes

  • Dairy-free alterantives can be used for the yogurt.

Naked Nutrition Protein Oat Parfait

How to Use Protein Oats

I’m completely sold on our delicious protein oat parfaits using Naked Protein Oats. I’m adding these parfaits to our regular breakfast rotation.

My protein oat experimentation didn’t stop there. I also tried adding the Naked Protein Oats to a quick bread. I made freshly milled wheat blueberry cinnamon bread. The protein oats gave great texture and a burst of flavor to the bread (in addition to the protein and fiber)! All four kids devoured it. So I made a second loaf. We almost finished off the whole loaf in one meal!

I simply replaced about one half cup of the flour with two scoops of protein oats.

Next on the agenda is chocolate peanut butter muffins! Topped with a simple, nourishing peanut butter frosting they’ll be a real breakfast treat.

The cinnamon roll flavored oats would make amazing cinnamon bread too!

Naked Nutrition Protein Oat Parfait

Nourishing Breakfast with Naked Nutrition

Protein oats can simply be mixed with milk for a quick grab-and-go breakfast. Or you can get creative with parfaits, breads, or muffins. The possibilities are endless. My oldest and I are already brainstorming other ways to enjoy Naked Protein Oats. Maybe we’ll try adding some to smoothies or stir them into a warm bowl of oatmeal.

Which flavor of Naked Nutrition Protein Oats would you try first?

Healthy Breakfast Butterscotch Milkshake

Nutrient-Dense Butterscotch “Milkshake” for Kids

When it comes to great recipes I have a theory – most of them are created by accident. And this nutrient-dense butterscotch milkshake is no exception!

As an Analytical Eater I get in food ruts very quickly. Just ask my family. But one day as I was making lunch I was just sick of my usuals. Instead I was in the mood for something cold and creamy. Ice cream sounded awfully good. Back in high school I would have just eaten ice cream and called it a meal. But being a Nutritional Therapy Practitioner I knew I also needed nourishment.

What I really wanted was something chocolate. But my body does not tolerate cocoa well. So I tried to create a carob smoothie, hoping my odd concoction of various forms of protein and frozen fruit would satisfy my craving.

I wasn’t sure it would taste good at all. But to my surprise the end result was the most amazing smoothie that tastes like butterscotch!

My kids all insisted that they had to try it. I only ended up with half of my smoothie. But my protein-packed butterscotch “milkshake” was born.

Healthy Breakfast Butterscotch Milkshake

Healthy Drink for Kids

Nutrient-dense drinks are one of my favorite tools for nourishing under-eaters and selective eaters. Smoothies loaded with desiccated liver and collagen (use code TAKE10 for 10% off) literally saved my daughter’s life! Read more about her story HERE and HERE!

So I’m always trying to create new healthy drinks for kids.

When I say healthy, I mean a drink has a balance of complete protein, complex carbohydrates (think fiber!), and unprocessed fats. This combination is essential for blood sugar reguatlion in kids.

But it also has to taste good. I’ve definitely made my share of smoothies that were loaded with nutrition but were not very palatable. Think way too many greens. Kids need the right balance of nutrition and flavor.

Nutrient-Dense Butterscotch Milkshake for Kids

Easy Protein for Picky Eaters

Hands down the most difficult macronutrient to get selective eaters to consume is protein. This is a top concern for many of my clients – especially when it comes to snacks and breakfast.

This easy butterscotch milkshake is your solution!

The recipe starts with hard-boiled eggs. Yes, you read that correctly. It sounds crazy, but you can’t taste them. The eggs add thickness in addition to nutrients like protein, B Vitamins, and healthy fat.

The second ingredient is sunbutter (or any nut butter you like). More protein and healthy fat!

The next two ingredients are whole milk and collagen. Even more protein! This breakfast butterscotch milkshake is a protein powerhouse. Using two eggs, two tablespoons of sunbutter, three fourths cup of milk, and two scoops of collagen gives you 44 grams of protein!

It serves two-to-four kids. So each child gets 11 to 22 grams of protein in one drink!

Adults, you can drink this as well. Even if you only drink half of this you’re still getting a great start to your protein goals for the day. And you can always add an extra scoop of collagen or an extra egg to boost it even more.

Dairy-Free Butterscotch

Don’t feel disappointed if your child is dairy-free. This butterscotch milkshake can definitely be made dairy-free! Simply use your favorite milk substitute (like homemade rice milk) in place of the whole milk.

If you don’t have any milk substitutes simply use water. It will still taste great. And there will still be 38 grams of protein!

Delicious dairy-free butterscotch is possible.

Nutrient-Dense Butterscotch Milkshake for Kids | Loaded with proatein and healthy fat!

Breakfast Butterscotch Milkshake Recipe

Many kids struggle with breakfast. It can be a sign of low blood sugar, low stomach acid, or even nervous system dysregulation. Whatever the cause, serving an easy-to-consume, highly palatable breakfast can help things turn around.

The healthy dose of protein will help a child with low blood sugar. The easily absorbed nutrients will help a child with low stomach acid. And comforting food will help a child with nervous system dysregulation.  You really can’t go wrong with a butterscotch milkshake for breakfast.

It can be a stand-alone breakfast. Or you can serve it alongside other nutrient-dense options like:

Nutrient-Dense Butterscotch Smoothie

Whether you call it a milkshake or a smoothie, the taste and the nutrition is the same. If you have a selective eater, butterscotch milkshake probably sounds more appealing.

My kids like it really thick. By adding extra ice it gets so thick it’s almost like ice cream! Sometimes I even serve it with a spoon.

While I do love serving smoothies with breakfast, my kids love this nourishing drink any time of day. Sometimes we have it for a snack. Sometimes we have it with lunch. The other day I even made a batch for the whole family to go with our Friday breakfast-for-dinner meal.

No matter when you serve this nutrient-dense butterscotch smoothie, it’s a kid-pleasing way to nourish your child!

Do you ever serve milkshakes for breakfast?!

Nutrient-Dense Butterscotch Milkshake for Kids

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Butterscotch Milkshake

Prep Time 10 minutes
Servings 4

Ingredients

  • 2-3 hard-boiled eggs
  • 2-3 Tbsp. sunbutter or any nut butter
  • 3/4 cup whole milk or milk substitute or water
  • 2 Tbsp. collagen
  • 1 1/2 Tbsp. carob powder
  • 3 Tbsp. maple syrup
  • 1/4 - 1/2 tsp. Real Salt
  • 1 1/2 cups frozen, sliced bananas
  • 1/2 - 1 cup ice

Instructions

  1. Blend all ingredients in a high-power blender until smooth. The milkshake will be thick.

  2. Add more ice if desired for extra thickness.

Nutrient-Dense Butterscotch Milkshake for Kids

Blueberry cheesecake pops

Blueberry Cheesecake Pops

When the weather is hot and blueberries are fresh it’s the perfect time for blueberry cheesecake pops! Not too sweet but what a treat.

We go crazy for blueberry season here. Blueberries are an all around family favorite fruit. We mostly freeze them and eat them fresh.

But of course we use them for a few treats too.

Gluten-Free Blueberry Dessert

One of the easiest ways to use blueberries is in blueberry cheesecake pops. It only takes about five minutes to get them to the freezer. As a busy mom of four, the faster the better!

We almost always have homemade gluten free graham crackers in the cupboard, which makes treats like blueberry cheesecake pops a cinch. This time I used gluten free pumpkin spice grahams! Any homemade or store bought version that you tolerate will do.

Then all you have to do is blend, crush and pour.

Blueberry Cheesecake Pops

Slightly sweetened whole milk yogurt blended with blueberries gives the flavor of blueberry cheesecake. The crushed graham crackers mimic a graham cracker crust.

If you want some variety try swapping the blueberries for strawberries or raspberries. Or use all three for a mixed berry cheesecake pop!

Coconut milk or coconut yogurt can be used in place of the dairy yogurt as well for variety or for allergies.

Blueberry cheesecake pops

Healthy Blueberry Dessert

Blueberry cheesecake pops really are a treat. But you can also pack them with nutrients. They already have maple syrup and sea salt. Both contain lots of minerals.

Then there is the whole milk yogurt with healthy fat. Plus blueberries are bursting with vitamins.

If you really want to load up these popsicles with good stuff you can add egg yolk to the mix. I like to do this for my kids that sometimes struggle with focus. All of the B vitamins really help.

What to Make with Blueberries

If your kids are like mine they don’t want to wait for the popsicles to freeze. Blueberry cheesecake pops can be eaten as blueberry cheesecake yogurt if you are really in a hurry. Just blend, pour, stir and serve. Then you can serve this for breakfast!

Use a few of your fresh blueberries to make a treat the whole family will love. Blueberry cheesecake pops are dessert with nutrition packed inside.

What is your favorite way to enjoy blueberries?

Blueberry cheesecake pops

Blueberry Cheesecake Pops
Serves 4
A fun way to use your fresh blueberries in a sweet frozen treat. Yogurt, blueberries and graham crackers create a cold version of blueberry cheesecake.
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Ingredients
  1. 1/2 cup blueberries, divided
  2. 3/4 cups plain, whole milk yogurt, coconut milk or coconut yogurt
  3. 2 Tbsp. maple syrup or honey
  4. 1/2 tsp. organic vanilla
  5. 1/4 tsp. unrefined sea salt
  6. 1/2 cup graham crackers, crushed
  7. optional: 1 pastured egg yolk
  8. optional: 1 tsp. lemon juice
Instructions
  1. Blend 1/4 cup blueberries, yogurt, maple syrup, vanilla, salt, egg yolk and lemon juice until pureed.
  2. Layer in the popsicle molds half of the yogurt mixture, fresh blueberries and graham cracker crumbs.
  3. Repeat with a second layer.
  4. Freeze until firm.
Notes
  1. Any graham cracker will work.
  2. You can replace the blueberries with any other fruit.
  3. If you don't want to do layers or your kids don't like chunks you can simply puree all of the ingredients and pour into the molds.
Just Take A Bite https://justtakeabite.com/
This post is linked to Savoring Saturdays.

Gluten-Free Honey Date Muffins {soaked, dairy-free, nut-free, corn-free}

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Two of my favorite natural sweeteners are honey and dates. They are such simple foods loaded with flavor.  In fact, they are so good you can eat them plain for an easy treat. My kids love a spoonful of honey or a couple dates as a snack.

I decided to combine them into one delicious muffin that is made with soaked grains. Plus these muffins are gluten and dairy free.

The end product is a mildly sweet muffin the whole family will love. Spread on a healthy dose of butter or coconut oil and you are on your way to great breakfast. Pair the muffins with a protein source like eggs, bacon, nuts or yogurt for a balanced meal. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Naturally Sweetened Gluten-Free Muffins

Honey date muffins are so easy to make. Soak the flour one day. Mix in the remaining ingredients and bake the next. These muffins also freeze well. So you can make a big batch, eat some fresh and freeze some for later.

Do you love salty and sweet combinations as much as I do? You could add cooked, crumbled sausage right into the batter for a complete meal all in one!

Honey Date Muffins

Honey and dates – simple yet full of flavor. They are the perfect combination for a breakfast or snack for the whole family. Get your flour soaking now so you can enjoy this nutritious treat. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Soaked Honey Date Muffins {gluten free, dairy free, nut free, corn free}
Yields 15
A simple soaked muffin with a touch of sweetness from honey and dates.
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Ingredients
  1. 2 cups any combination gluten free flours
  2. 1/2 cup melted coconut oil or butter
  3. 2 Tbsp. lemon juice.
  4. 2 Tbsp. warm water
  5. 1/4 cup coconut sugar, maple syrup or honey
  6. 1/4 cup honey
  7. 1/2 tsp. baking soda
  8. 1 tsp. cream of tartar
  9. 1 tsp. tapioca flour or arrowroot
  10. 1/2 tsp. unrefined sea salt
  11. 2 eggs
  12. 1/2 cup chopped dates
Instructions
  1. Combine the flour, water, lemon juice and fat.
  2. Cover and let sit 7-24 hours.
  3. Heat the oven to 325*F. Grease a muffin pan or line with muffin cups.
  4. Add the sugar, honey, soda, cream of tartar, tapioca flour, salt and eggs to the soaked flour.
  5. Beat until well combined.
  6. Stir in the dates.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake 25 - 30 minutes.
  9. Store in an airtight container.
Notes
  1. The muffins freeze well.
  2. The muffins can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
  3. Stir 1/2 cup cooked, crumbled sausage or bacon into the batter with the dates before baking for a complete meal in one.
Just Take A Bite https://justtakeabite.com/
Neapolitan and Spumoni Parfaits | Just Take A Bite

Breakfast Neapolitan and Spumoni Parfaits | Simple, Whole Foods!

Looking for a way to get your winter dessert fix without reaching for ice cream? Turn breakfast into a special treat with these Neapolitan and spumoni parfaits!

Neapolitan and Spumoni Parfaits | Just Take A Bite

I have fond memories of eating lots of Neapolitan ice cream and spumoni ice cream growing up.

Of course I was like most kids and really just wanted the chocolate! Who doesn’t want chocolate?

Updated Neapolitan and Spumoni

I have recreated these classic flavor combinations in a healthy breakfast treat. Did I mention they are super easy to make too?

Neapolitan and spumoni parfaits use plain, whole milk yogurt, fresh or frozen fruit, organic cocoa powder and pistachio nuts. You get the flavors you love without any high fructose corn syrup, artificial flavors, or food dyes.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Unique, Kid-Friendly Breakfast

My kids went crazy over these parfaits! I’m not sure I’ve ever seen them eat  yogurt that quickly. I can’t blame them. What’s not to love about vanilla and chocolate yogurt combined with sweet strawberries?

Kids can help prepare Neapolitan and spumoni parfaits. It only requires pouring and mixing. They love the assembly part too.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Holiday Breakfast Parfait

I love how festive these parfaits look. Hosting guests for the holidays? Prepare the parfaits the night before. Then wow your guests with a special treat in the morning. Wine glasses make fancy serving dishes.

You could even use these as a special Valentine’s Day dessert.

Neapolitan and Spumoni Parfaits | Just Take A Bite

This winter spruce up Saturday morning breakfast with a classic dessert flavor. Try both parfaits and see which one you like best. Or combine them to make a four layer parfait that includes chocolate, vanilla, strawberry and pistachio.

Are you ready to try something new for breakfast (or dessert!)?

Neapolitan and spumoni parfaits are simple and nutritious. Plus they are packed with flavor.

Looking for an actual dessert that captures the Neapolitan flavor? Try my grain and dairy free Neapolitan ice cream cake.

Neapolitan and Spumoni Parfaits | Just Take A Bite

Neapolitan Parfait
Serves 1
A yogurt parfait with the classic Neapolitan flavor of vanilla, chocolate and strawberry.
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Vanilla layer
  1. 1/2 cup plain yogurt
  2. 1 Tbsp. organic cane sugar
  3. optional: 1/2 tsp. organic vanilla extract
Chocolate layer
  1. 1/3 cup plain yogurt
  2. 2 tsp. organic cocoa powder
  3. 1 Tbsp. maple syrup
  4. optional: 2 tsp. mini chocolate chips
Strawberry layer
  1. 1/4 cup fresh or frozen strawberries
Instructions
  1. In a small bowl combine the vanilla layer ingredients. Let sit 1 minute.
  2. In a small bowl combine the chocolate layer ingredients. Let sit 1 minute.
  3. Layer the vanilla yogurt, chocolate yogurt, chocolate chips and strawberries in a serving dish.
  4. Serve immediately or refrigerate.
Notes
  1. The cocoa powder and maple syrup can be replaced with 1 Tbsp. homemade chocolate sauce.
  2. If using frozen strawberries allow them to thaw for a few minutes before serving.
  3. The cocoa powder can be replaced with carob powder.
  4. Coconut yogurt can be used in place of the whole milk yogurt.
Just Take A Bite https://justtakeabite.com/
 Neapolitan and Spumoni Parfaits | Just Take A Bite

Spumoni Parfait
Serves 1
A breakfast parfait with the classic spumoni flavor of chocolate, strawberry and pistachio.
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Chocolate layer
  1. 2/3 cup plain yogurt
  2. 4 tsp. organic cocoa powder
  3. 2 Tbsp. maple syrup
  4. optional: 3 tsp. mini chocolate chips
Strawberry layer
  1. 1/4 cup fresh or frozen strawberries
Pistachio layer
  1. 1/4 cup shelled pistachios
Instructions
  1. In a small bowl combine the chocolate layer ingredients. Let sit 1 minute.
  2. Layer the chocolate yogurt, chocolate chips, strawberries and pistachios in a serving dish.
  3. Serve immediately or refrigerate.
Notes
  1. The cocoa powder and maple syrup can be replaced with 1 Tbsp. homemade chocolate sauce.
  2. If using frozen strawberries allow them to thaw for a few minutes before serving.
  3. The cocoa powder can be replaced with carob powder.
  4. Coconut yogurt can be used in place of the whole milk yogurt.
Just Take A Bite https://justtakeabite.com/
Don't let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, muffins make amazing bread pudding.

What To Do With Leftover Muffins…Make Leftover Muffin Bread Pudding!

Don’t let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding.Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #realfood #kidsinthekitchen #allergenfree #pickyeaters

Growing up there was a great debate in my house – should bread pudding have raisins or not?

The debate was between my big sister and me. As an Analytical Eater, I L-O-V-E chunks in my food. Bread pudding without a contrasting texture was too boring.

But my sister wanted nothing to do with raisins!

My poor mother. She never knew who to please. I’m sure we had it both ways many times.

In the end the bigger conundrum in my mind was why we didn’t get bread pudding more often!

What is Bread Pudding?

Bread pudding is sort of a misleading name. It’s not really pudding like we know it. No creamy chocolate dessert here. It’s more of a custard made with chunks of bread…or muffins!

You mix bread or muffins with eggs, milk, and some type of sweetener. When baked it creates a cake-like breakfast or dessert with a custard feel to it. The more eggs and milk you add, the more custard you get.

Why do Muffins Fall Apart?

How many ways can you mess up a batch of muffins? Far too many!

Muffins mishaps can be caused by too much or too little of a lot of things:

  • too little moisture (milk, water, or fruit/veggie purees) (crumble)
  • too few eggs (fall apart)
  • too many eggs (won’t fully bake)
  • not enough baking powder (stay flat)
  • not enough oil/fat (dry)
  • no binder (gluten, psyllium husk, flax seeds, gelatin) (fall apart)
  • overbeating (chewy)

Who knew something as simple as a muffin could cause such trouble?! But it happens to the best of us.

Sometimes it’s not even a bad batch of muffins that causes problems, but a lack of paying attention to them.

Normally when I bake muffins I use them for a couple breakfasts and freeze the rest to have later. But sometimes I get busy. And the muffins just sit there, staring at me for a week.

Or once in a while there is that batch of muffins that didn’t turn out quite right. That happens more than I care to admit with gluten-free baking! They are crumbly and messy and you just want to toss them. Don’t!

Use them to make muffin bread pudding!

Leftover Muffin Bread Pudding

Traditional bread pudding is made with chunks of bread. But it’s just as easy to make it with leftover muffins.

Bread pudding with muffins is simple to prepare. Just crumble the muffins (if they aren’t a big mess already!), mix them with eggs, milk, and sweetener, and bake! You can assemble a delicious dessert or breakfast in minutes.How to use up leftover muffins. Don't let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #leftovermuffins #simplefood #glutenfree #breadpudding

The next time you have a few leftover muffins turn them into something new.

It’s fun because you get a variety of flavors depending on the muffins. I have tried flavors like orange raisin and blueberry. These double raspberry chocolate chip muffins would make amazing bread pudding! If your muffins are kind of bland you can add extra fruit or dried fruit to the bread pudding to boost the flavor without adding refined sugar.

Easy Bread Pudding for One or For a Crowd

You can make leftover muffin bread pudding with a whole batch or just a few muffins. Enjoy it as a breakfast or dessert. I like to pour milk on top, like baked oatmeal.

I have fond memories of my mom serving bread pudding when I was a child. It was one of my favorite treats. But I don’t take the time to make it often these days. When I do, though, it’s usually using leftover muffins (these allergen-free blueberry muffins are perfect for making bread pudding!)

Kid-Friendly Bread Pudding with Muffins

My kids are very proficient in the kitchen thanks to the Kids Cook Real Food eCourse. My oldest is actually the muffin maker around here. Most of the time they turn out well. But once in a while we have a muffin flop. It’s part of the learning process.

Then all the kids can chip in to make leftover muffin bread pudding. The little one can have fun breaking or cutting muffins into chunks. While the older kids can practice cracking eggs, measuring ingredients and oven safety. Plus they get a delicious reward at the end. Muffin mistakes never tasted so good.

Not sure what to do with leftover muffins? Turn them into bread pudding – a delicious breakfast or dessert the whole family will love.

Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #realfood #kidsinthekitchen #allergenfree #pickyeaters

Leftover Muffin Bread Pudding
A simple breakfast or dessert using leftover muffins.
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Ingredients
  1. Leftover muffins
  2. 2 eggs for every 4 medium-size muffins
  3. 1/2 cup milk for every 4 muffins
  4. 2 - 3 Tbsp. organic cane sugar, sucanat or coconut sugar (depends on the sweetness of the muffins) for every 4 muffins
  5. optional: fresh fruit, frozen fruit or dried fruit
Instructions
  1. Heat oven to 375 degrees F.
  2. Grease a baking dish.
  3. Add the eggs, milk and sugar (and fruit) to the baking dish.  Beat with a fork.
  4. Crumble the muffins and add to the dish.  Push the muffin pieces down to get fully coated.  If there is not enough moisture add extra milk.
  5. Adjust sweetness to taste.
  6. Bake for about 1 hour, until golden on top and baked through.
Notes
  1. Serve plain or with milk, yogurt or ice cream.
  2. Serve warm or room temperature.
Just Take A Bite https://justtakeabite.com/
How to use up leftover muffins. Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, muffins make amazing bread pudding. #leftovermuffins #simplefood #glutenfree #breadpudding

Protein-Rich Salted Chocolate Milk

Have a kid that won’t eat meat or isn’t getting enough protein? Chocolate milk to the rescue! This refined sugar-free protein-rich salted chocolate milk is perfect!

Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

When it comes to drinks in our house we basically have two options: milk or water.

It may seem boring. But really, we don’t need much else. Once in a while my kids get a little pure grape juice (if they are fighting a cold or if we are making our “smart water.”). And of course we do love our smoothies for added nourishment (check out my book full of recipes here!).

But if my kids are thirsty it’s generally water or milk.

Kid-Friendly Drink Without Refined Sugar

Then there are those days where we just want something a little extra. Or maybe my Intuitve Eater is in one of her “I don’t want to eat much” slumps. And I have to be sneaky.

That’s when I bust out the chocolate milk! Who doesn’t love chocolate milk? I know I sure do!Healthy Chocolate Milk for Kids with a protein boost!

Protein-Rich Drink for Kids

My version of chocolate milk is taken to a new level with extra protein from grassfed collagen (THIS is the brand we use – use TAKE10 to get 10% off). It blends right in with no added taste. Plus it’s loaded with a whole array of essential amino acids.

The kids and I have been studying human anatomy and physiology for science this year. Our unit on nutrition introduced us to amino acids and how they are the building blocks of protein. And they are so important! So when I showed the collagen container to my oldest she was fascinated to look at the amino acid profile. Science lesson built in to making chocolate milk!

The good stuff doesn’t stop there. We are big fans of adding salt to chocolate. When I say salt I mean real, unrefined sea salt (like this). Not only does it contain a broad spectrum of minerals, it is also hydrating/good for balancing electrolytes and delicious! We even use it to make salted dark chocolate ice cream, healing hot cocoa and salted honey chocolates . Salt and chocolate go so well together.

To really boost nutrition we like to add probiotics and raw egg yolks (from our own free-range chickens). So you are getting extra protein, essential minerals, probiotics, and vitamins! All in a glass of chocolate milk. It’s a mom win!

If you like your chocolate milk a bit thicker, like a shake, you can add a little banana and/or avocado.Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

Healthy Chocolate Milk

When I gave this protein-rich salted chocolate milk to my daughter she had two comments:

  1. Does this have salt?! Yum! When can we make salted chocolate ice cream?
  2. You have to make this every single day!

How to get Kids to Eat Enough Protein

My youngest can be really picky when it comes to meat. Veggies? She’ll out eat anyone. Meat? Turns up her nose. We have to bribe her to take bites of meat…then she can have thirds of veggies! For real. So I’m always glad when I can sneak in extra protein for her in something so delicious like chocolate milk. Collagen is a great way to do this. A scoops gives her the protein boost her little body needs. Added to the raw milk and egg yolks it makes a complete protein.

Her ideal meal is a huge pile of vegetables with a glass of salted chocolate milk. And I love to give it to her.

Quick & Easy Nutrition for Kids

It only takes about three minutes to make salted chocolate milk (mostly just the time required to gather ingredients). Older kids can make it themselves. My six and nine-year-olds know how to separate egg yolks thanks to the Kids Cook Real Food eCourse. My three year-old loves to help with the blender. It’s a family event! And we all enjoy the reward at the end.

The next time you’re in a beverage rut or your kids need a little protein boost, make a batch of salted chocolate milk. Use your favorite milk and some grassfed collagen to blend a nourishing drink the whole family will love.Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

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Protein-Rich Salted Chocolate Milk

A nourishing drink filled with extra protein and minerals.

Prep Time 5 minutes
Servings 2
Author Mary | Just Take A Bite

Ingredients

  • 2 cups raw whole milk, full fat coconut milk, almond milk, or rice milk
  • 2 Tbsp. organic cocoa, carob, or cacao powder
  • 2 Tbsp. maple syrup or raw honey
  • 1/4 tsp. unrefined sea salt
  • 2 Tbsp. collagen
  • 1 capsule probiotics optional
  • 1/2 medium banana optional
  • 1/4 avocado optional
  • 1-3 egg yolks from free-range chickens

Instructions

  1. Combine all of the ingredients in a high-powered blender.

  2. Blend on high until well combined.

  3. Serve immediately.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!

Easy Gluten-Free Sourdough Bread | Great for Kids!

Looking for gluten-free sourdough bread that is allergy-friendly, kid-friendly and easy to make? This is it! Just a few minutes of hands-on time gives you delicious gluten-free sourdough without gums.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!

One of my first kitchen experiments when I had just entered the world of real food was sourdough bread. I had some experience with bread-baking. But the idea of sourdough seemed daunting.

Flour and water come to life? You have to feed your food?

That sounded like something to either totally mess up or poison my family with!

But I love a good challenge. So I decided to try it anyway.

What is Sourdough?

The first step of the process was to understand what sourdough is. Sourdough is made by the fermentation of dough using naturally occurring lactobacilli and yeast.

In simpler terms, mixing flour and water creates bacteria and natural yeast that breaks down glucose and phytates in the grains, while providing natural leavening.

Sourdough contains lots of good bacteria that produce enzymes to break down phytic acid and help digestion.

Sourdough bread can also be helpful for anyone with blood sugar issues as the resistant starch helps slow absorption of the carbohydrates.

Does Sourdough Bread Contain Yeast?

Most bread contains a cultivated yeast – baker’s yeast. Sourdough bread, on the other hand, uses a natural yeast. There is no need to add yeast to sourdough bread. The fermentation of the grains provide sufficient leavening.

That being said, when it comes to gluten-free sourdough bread, the natural leavening is often not sufficient. I have baked far too many loaves that rose beautifully, only to sink down while baking.

So I add just a bit of baking powder to maintain the rise.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!

How to Make A Gluten-Free Sourdough Starter

Sourdough bread requires a starter. You can buy a starter or find a friend that is willing to share. But it’s actually really easy to make one! As long as you don’t expect to make a loaf of bread the same day.

A lot of gluten-free baking is quite different from baking with wheat. Thankfully making a gluten-free sourdough starter uses the exact same process as it would if you were using wheat or rye. Sometimes you may want to feed a gluten-free starter more frequently to get it bubbling well.Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!

The basic process is combining flour and water until it starts to bubble. This can take anywhere from two days to a week, depending on what grains you use.

  1. Start by mixing equal amounts of water and flour (1/4 – 1/2 cup is good to start). Cover and let sit 12 hours.
  2. Add equal amounts of water and flour again (1/4 cup works well). Cover and let sit 12 hours.
  3. Add equal amounts of water and flour again (1/4 cup). Cover and let sit 24 hours.
  4. Repeat this process until the mixture starts to bubble. That is your starter.
  5. Use some of the starter in a recipe or store it, covered in the fridge.
  6. Any time you use your starter be sure to feed it again.
  7. If you are going to be using your starter, feed it 2-12 hours beforehand to get it good and bubbly and to be sure you have enough for your recipe.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!Which Grains Work Best for Gluten-Free Sourdough?

Just about any grain can be used for gluten-free sourdough. Some common grains that are easy to work with are:

  • brown rice
  • teff
  • sorghum
  • buckwheat

Most sourdough starters use only a single grain. You can have multiple starters to utilize a variety of grains.

I use mostly sorghum and brown rice. I use them interchangeably in my one starter.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!

Easy Gluten-Free Sourdough Bread

A gluten-free sourdough starter works the same way as the wheat version, but the bread does not. I tried numerous gluten-free sourdough bread recipes that utilized different techniques and grains.

One was a brick. One was goopy. Some just sunk down. We ate a lot of sub-par bread along the way!

In the end I went back to my usual mantra that simple is the best. No gums. No need to combine five different flours.

This simple gluten-free sourdough bread takes about five minutes to mix up. Then it can rise anywhere from 8 – 24 hours.

The dough will not feel like regular bread. It will be sort of fluffy. And you will likely think you totally messed it up. But don’t worry. It will rise up nicely in the oven.

Adding psyllium husk powder to gluten-free sourdough keeps the bread soft (and is why you see a bit of marbling in the bread).

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!

5 from 1 vote
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Easy Gluten-Free Sourdough Bread

Prep Time 10 minutes
Cook Time 1 hour
Servings 12 slices
Author Mary | Just Take A Bite

Ingredients

  • 1 1/2 cups brown rice or sorghum sourdough starter
  • 1 1/2 cups water
  • 2 1/2 Tbsp. psyllium husk powder
  • 1 1/4 cups sorghum flour
  • 1/4 cup white rice flour
  • 2 Tbsp. honey
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder

Instructions

  1. 2-12 hours before making the bread, feed your starter so you have at least 2 cups.

  2. In a large bowl combine the starter and water.

  3. Very gradually whisk in the psyllium husk powder so that it doesn't clump.

  4. Whisk in the honey and oil.

  5. Add the sorghum flour, rice flour, and salt. Mix well. The mixture should be sort of fluffy/clumpy.

  6. Cover and let rise 8-24 hours (the longer it rises, the more sour the bread will be)

  7. When ready to bake, heat the oven to 350 degrees F.

  8. Grease a medium-size loaf pan (4.5 x 8.5 in. / 1.5 qt)

  9. Sprinkle the baking soda and baking powder on top of the risen dough.

  10. Quickly mix in thoroughly (hands work well for this), distributing the soda/powder throughout.

  11. Place the dough in the prepared pan and gently press in.

  12. Bake for 1 hour.

  13. Immediately remove the bread from the pan and allow to cool completely before slicing.

  14. Store in a bag or sealed container at room temp for up to a week or in the freezer for up to a year.

What Does Gluten-Free Sourdough Bread Taste Like?

This version of gluten-free sourdough bread does have a different texture than traditional wheat sourdough. It’s sort of in-between a yeast bread and a sweet bread.

The bread is very soft and can easily be used for sandwiches, grilled cheese, french toast, or whatever else you like to make with bread.

Gluten-free sourdough bread can have a mild flavor or a very sour flavor depending on the rise time. I typically let it rise for about 12 hours, and my kids tell me it’s a bit on the sour side for them. You can add a little more honey or some molasses to keep the flavor mild while still getting a good ferment.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!Does Gluten-Free Sourdough Bread Toast Well?

Initially I was disappointed with my gluten-free sourdough bread because it is so soft. As an Analytical Eater, I need crunch in my food. I love very toasted bread.

But I found a solution!

This gluten-free sourdough bread has more moisture than a traditional loaf. So it requires a longer toast time to compensate. I actually prefer to bake an individual slice instead of toasting it. Ten minutes in the toaster oven at 400 degrees F gives that perfect, crispy crust. You know it’s good when you can hear it while you spread butter.

My kids love it toasted with either butter or sunbutter and a little drizzle of raw honey. I like it toasted with butter, sunbutter and some zucchini cheese slices that start to get melty from the heat.

How Long Does Sourdough Bread Last?

Since gluten-free sourdough bread is already fermented, it stays fresh at room temperature for quite a while. It will stay good on the counter (in a bag or container) for about a week.

I don’t think a loaf ever lasts that long for us. Sometimes it’s gone in two days! But if you don’t think you’ll use it all in a week you can freeze it for long-term storage. If you slice the bread before freezing you can take it out one slice at a time as needed.

Is Sourdough Bread High Histamine?

Anything fermented contains histamine. So if you have histamine intolerance, you should use caution with sourdough bread – even if it is gluten-free.

That being said, everyone is different. You need to experiment and see what your body tolerates. I’ve dealt with histamine intolerance for quite some time, but I do fine with gluten-free sourdough bread.

Easy Gluten-Free Sourdough Bread | Allergen-Free and Kid-Friendly!Does Sourdough Bread Contain Gluten?

This might seem like a silly question in a post about gluten-free sourdough bread. But I do want to clarify some misconceptions.

Traditional wheat or rye sourdough does contain gluten. The fermentation process does not remove the gluten.

That being said, many individuals that are sensitive to gluten can tolerate traditional wheat or rye sourdough. Why is that? 

The bacteria in sourdough break down some of the carbohydrates and protein in the grains. This includes breaking down fructan, a carbohydrate found in wheat. Many individuals that are sensitive to gluten are actually sensitive to specific carbohydrates, such as fructan.

My daughters are gluten-free but tolerate wheat sourdough just fine. My sons, on the other hand, have to stick to strict gluten-free. It’s worth experimenting to see what your body tolerates. Making sourdough bread with an ancient wheat variety like Einkorn is another option for many that are sensitive to gluten.

Gluten-Free Sourdough for Kids

Most kids like bread. They like toast, sandwiches, grilled cheese – all of it. So why not make it the healthiest bread possible?

Gluten-free sourdough bread contains healthy bacteria and is easy on those that have digestive complaints. Plus it helps absorb key vitamins and minerals!

Gluten-free sourdough bread is a great addition to a healthy diet for kids!

Are you gluten-free? Have you ever tried gluten-free sourdough?