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Three Ingredient Caramel Apple Salad (gluten free, dairy free)

caramel apple salad

Lately I’ve been serving fruit salad with our “breakfast for dinner” meals. I usually just do a mix of whatever fresh and frozen fruits we have on hand. We all enjoy it.

But last week I wanted something different. I also wanted something my son could eat (he’s allergic to grapes, bananas and pears…and he doesn’t tolerate citrus fruits well). That’s not easy to do.

I decided to use apples. I created a caramel apple salad that is so easy to make and so delicious!

My daughter actually licked every last drop of “caramel” off her plate. Both kids asked for seconds too. It was that good.

I love how simple this recipe is. It takes about three minutes to prepare and only has three ingredients. You can make enough for one or for a large group.

I served it as a simple fruit salad on the side. But this salad isn’t just for eating plain. It works as an ice cream topping, a dessert, a yogurt add-in (caramel apple yogurt…mmm) or a treat to mix in your oatmeal.

If you want to make the salad a bit fancier you can add chopped nuts, dried fruit or shredded coconut. You could also add a little heavy cream or coconut milk to make a creamy caramel apple salad.

I happened to have a little extra heavy cream in the fridge. So I topped ours with fresh whipped cream.

Dress it up, serve it plain, eat it for breakfast or as a dessert. No matter how you eat it, this caramel apple salad is quick, easy and so good!

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Three Ingredient Caramel Apple Salad (gluten free, dairy free)
Serves 4
A simple side dish or dessert that only takes minutes to prepare. Make as little or as much as you want.
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Ingredients
  1. 4 large apples
  2. 4 Tbsp. coconut sugar or cane sugar
  3. 2 Tbsp. honey and/or maple syrup
Instructions
  1. Peel and chop the apples.
  2. Mix all of the ingredients in a bowl.
  3. Cover the salad and refrigerate until the sugar is dissolved and a syrup has formed (about 1 hour).
Notes
  1. The apples make a great ice cream topping, dessert, yogurt add-in or oatmeal topping.
  2. Add 1 Tbsp. coconut milk or heavy cream for a creamy version.
  3. Add chopped nuts, dried fruit or shredded coconut for variety.
  4. Top with whipped cream to serve as a dessert.
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Gluten Free Dairy Free Orange Cranberry Scones (egg free, nut free, rice free)

orange cranberry scones

Almost every Friday we have breakfast for dinner. It gets hard to come up with a variety of hearty breakfast food when you can’t serve eggs, dairy or wheat. Recently I decided to make one of my favorite breakfast foods as a component of our meal – scones!

Instead of finding a recipe I wanted to try making something new. I decided on orange cranberry scones.

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I had a great little helper in the kitchen to run the food processor for me. He sampled the dough as well to make sure it was just right. Then he did his best to wait patiently while they baked.

In the end we had delicious, slightly sweet scones that the whole family thoroughly enjoyed. For a special touch I sprinkled homemade powdered sugar on top. You could also make a simple glaze with powdered sugar and orange juice or any type of milk. Or they are great as-is.

These would pair very well with quiche (if you tolerate eggs). I served them with bacon, roasted asparagus and fruit salad.

If you don’t like orange and/or cranberry you can substitute your favorite flavors. Lemon and blueberry would taste great. You could simply swap cranberries for another dried fruit. Or you could add nuts. I can’t wait to have them again!

 DSC_1077

Gluten Free Dairy Free Orange Cranberry Scones
Yields 8
A mildly sweet scone that is gluten, dairy, egg, nut and rice free.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 cups any combination of gluten free flours (I use amaranth, sorghum, teff and tapioca)
  2. 1/3 cup organic cane sugar or coconut sugar
  3. 1 tsp. aluminum-free baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. unrefined sea salt
  6. 3/4 cups organic palm shortening (you can substitute butter if you tolerate dairy)
  7. 1/4 cup orange juice
  8. 3 Tbsp. maple syrup or honey
  9. 1 tsp. ground flaxseed (optional - this helps bind them)
  10. 1 Tbsp. orange zest
  11. 1/2 cup cranberries (or other dried fruit or nut)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a food processor or mixing bowl combine the flour, sugar, baking powder, baking soda, salt, flaxseed and orange zest. Pulse or stir until combined.
  3. Add half of the palm shortening. Pulse or blend. Add the other half of the shortening. Pulse or blend until the mixture is slightly crumbly.
  4. Add the juice and syrup. Mix until a sticky dough forms.
  5. Transfer the dough to a clean bowl (if using a food processor). Add the cranberries and mix well.
  6. Drop the dough by large mounds onto the prepared baking sheet. Press the dough down slightly and form scones into desired shape.
  7. At this point you may bake the scones immediately, cover them and refrigerate or freeze to bake later.
  8. When ready to bake, place the baking sheet in the oven and bake for 35 minutes. Allow the scones to cool for 5-10 minutes before removing them from the pan.
  9. Dust the scones with powdered sugar if desired.
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Gluten Free Dairy Free Lemon Blueberry Muffins (nut free, soy free, rice free)

Brrrr!!! Winter is really starting with a bang this year. We’ve already had so much snow. Now an ice storm. It sure would be nice to be somewhere warm and sunny right now!

I know that is not possible, but I can imagine. And a batch of lemon blueberry muffins really helps. They remind me of the bright, fresh flavors of summer.

These muffins are both gluten and dairy free. And they are very simple to make. My little muffin loving two year old can eat a whole batch himself in a few days.

So whether it is warm and sunny near you or you just want to imagine it is, give these muffins a try.


Gluten Free Dairy Free Lemon Blueberry Muffins
makes 12 muffins

3/4 cups amaranth flour
3/4 cups sorghum flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 egg
1 cup applesauce
4 Tbsp. real lemon juice
4 Tbsp. coconut oil, melted
blueberries (fresh or frozen) (adjust amount for personal taste)

Heat the oven to 350 degrees F. Line a muffin pan with muffin cups.

In a medium bowl combine the flour, sugar, soda, powder and salt.

Add the egg, applesauce, lemon juice and oil. Mix until well combined (I use a hand mixer).

Fill the muffin cups 3/4 full with batter. Drop the blueberries into the muffins. Press down slightly.

Bake for about 30 minutes, until starting to become golden and baked through. Allow to cool for a few minutes before serving.

Soaked Gluten-Free Zucchini Bread

Soaked Gluten-Free Zucchini Bread

Looking for a delicious way to use up extra zucchini or to simply add veggies to your kids’ diet? This soaked gluten-free zucchini bread is easy to make and will quickly become a family favorite.Soaked Gluten-Free Zucchini Bread

No matter what time of year I love zucchini. It can be added to just about anything!

One of our favorite ways to eat zucchini is in bread. It adds moisture to baked goods without adding an odd flavor.

Gluten-Free Zucchini Bread

This is my soaked and gluten-free version of zucchini bread. You still get the sweet, cinnamon zucchini bread flavor. But it’s much easier on your tummy.

You can read more on why it’s important to soak grains HERE.

Soaked Gluten-Free Zucchini BreadHow to Use Up Extra Zucchini

When zucchini is in season, we get quite an abundance from our garden. If you participate in a CSA you likely get a lot too!

We actually keep up with eating most of it fresh. But I do try to preserve some. I like to grate it and freeze it in two-cup portions so that I can make gluten-free zucchini bread any time of year!

Some of our other favorite ways to use zucchini include:

How to Eat Zucchini Bread

In my opinion, zucchini bread is best enjoyed fresh out of the oven, topped with lots of real butter.

Sometimes for variety I add chopped walnuts, raisins, cranberries, or chocolate chips. My kids love all of these variations.

Easy-Prep Zucchini Bread

One of the best things about soaking your grains is that you can do most of the prep work ahead of time. I prefer to do it the night before. Then in the morning you can have fresh zucchini bread in the oven in minutes!

By the time everyone is showered and dressed there is warm zucchini bread for breakfast. Pair it with eggs or bacon for a well-balanced, real food diet.

Do you like zucchini bread? What else do you make with zucchini?
Soaked Gluten-Free Zucchini Bread: A kid-friendly tummy-friendly treat #realfood #feedingkids #zucchini

Soaked Gluten-Free Zucchini Bread

makes one 9″ loaf

1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1 tsp. psyllium husk powder
1/3 cup butter or coconut oil, melted
1/3 cup soaking liquid (yogurt, kefir, buttermilk, sour milk or warm water + 1 Tbsp. lemon juice or vinegar)

2 eggs, separated
1/2 tsp. cream of tartar (optional – it helps the egg whites get stiff)
1/2 cup honey
1 cup grated zucchini
1 tsp. organic vanilla
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon

chopped nuts, chocolate chips, dried fruit (optional)

Directions:

  1. Mix the flours, fat, psyllium husk, and soaking liquid. Remove any lumps. Cover and let sit at room temperature for 7-24 hours.
  2. Heat oven to 350 degrees F. Grease a 9″ pan.
  3. Beat egg whites and cream of tartar until stiff peaks form. Set aside.
  4. Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour. Mix (with hand mixer, stand mixer or food processor) until well combined and lumps are removed (about 2 minutes). Fold in egg whites. Stir in nuts/chips/fruit.
  5. Pour the batter into the prepared pan. Bake 55-60 minutes, until golden and toothpick inserted in center comes out clean.

Gluten Free Apple Pie Breakfast Cake (rice free, dairy free, nut free, corn free)

Now that my son is dairy, wheat and rice free I have to be a bit more creative with my cooking and baking. A couple days after his allergy test I made this breakfast cake as a treat for him.

It’s really simple to make. And the whole family enjoyed it.

The apples are lightly sweetened and resemble an apple pie filling. The cake has a hint of spice from the cinnamon. It’s a thin layer, so it’s not too heavy for an early meal. The combination makes a delicious breakfast.

Nothing says fall in Michigan like apples. Why not start your day with them? How do you like to incorporate apples into your breakfast?

Gluten Free Apple Pie Breakfast Cake

1 cup gluten free flour (any one or combination of amaranth, teff, sorghum, tapioca, millet, oat, quinoa – I used amaranth, teff and tapioca)
3 Tbsp. coconut oil*, melted
3 Tbsp. coconut milk*
1 egg
1/2 cup organic cane sugar or coconut sugar*
1 tsp. baking soda
1/2 tsp. sea salt*
1/4 tsp. cinnamon (optional)

5 medium apples, peeled, cored and chopped
1/4 tsp. cinnamon (or to taste)
2 Tbsp. organic cane sugar or coconut sugar

Heat the oven to 400 degrees F. Grease a 7×11 baking pan with coconut oil.

Place the apples, cinnamon and sugar in the prepared pan. Gently mix. Place in the oven to bake for 5-10 minutes while you mix the cake batter.

Combine the flour, sugar, soda, salt and cinnamon in a medium bowl. Add the oil, milk and egg. Beat until well combined. The batter will be thick. Dollop onto the slightly baked apples.

Return the cake to the oven. Bake for 25 – 30 minutes, until the apples are tender and the cake is baked through and golden. Allow to cool slightly before serving.

*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 🙂

Gluten Free Pear Muffins (dairy free, nut free)

For a couple weeks my house seemed to be overflowing with pears. I’ve used most of them, but we still have a handful of very ripe pears that need to be used.

Pears are a bit tricky to bake with because they have such a high water content. You’d think they are interchangeable with apples, but they aren’t.

So while brainstorming what to do with my pears I decided to try muffins. I’ve never made any kind of bread or muffin with pears. I was happy with how these turned out.

The muffins are very moist. But also sweet with a mild spice from the nutmeg. If you want the texture to be a bit more uniform and not chunky you can grate the pears instead of dicing them. You could even puree them/use pearsauce instead of fresh pears.

However you make them, these muffins are a perfect fall treat. They even have some vegetables in them!

What is your favorite way to enjoy pears?

Gluten Free Pear Muffins
makes 1 dozen

1 cup white rice flour*
3/4 cup amaranth flour* or sorghum flour
1/2 cup organic cane sugar or coconut sugar*
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt*
1/4 tsp. nutmeg
1 tsp. vanilla
1 egg
5 Tbsp. melted coconut oil* or butter
2 Tbsp. honey or molasses
1/2 cup pureed squash
2 large or 3 small ripe pears, peeled and finely diced
organic brown cane sugar, sucanat or coconut sugar for topping (optional)

Heat oven to 350 degrees F. Line muffin tin with paper liners.

In a large bowl combine the dry ingredients. Add the vanilla, egg, oil, honey and squash. Mix well (the batter will be thick). Add the pear. Mix until fully combined.

Divide the batter into muffin cups. Sprinkle sugar on top.

Bake for 30 minutes. Allow to cool.

*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 🙂

This post is linked to From The Archives Friday.

Soaked Gluten Free Pumpkin Bars (egg free, nut free, dairy free)

Fall is in full swing. That means it’s time for pumpkin recipes! I used to not like anything pumpkin. At all.

Now that I eat real food my palate sure has changed. I love just about anything pumpkin. Even pumpkin pie (up until a few years ago one bite of that at Thanksgiving was more than I needed for a year)!

These bars are simple to make. They are easy on your tummy. They are free of a lot of allergens. And they taste like fall.

Do you enjoy pumpkin-flavored treats? What is your favorite way to use pumpkin?

Soaked Gluten Free Pumpkin Bars

1 cup amaranth flour*
1/2 cup teff flour* (or amaranth or white rice)
1/2 cup tapioca flour*
1/3 cup lemon water (2 Tbsp. lemon juice + water to equal 1/3 cup)
1/3 cup coconut oil*, melted

1/2 tsp. cinnamon and nutmeg or pumpkin pie spice
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. baking soda
1/2 cup pureed pumpkin or squash
5 Tbsp. organic cane sugar, sucanat or coconut sugar*
1/4 cup honey
1/3 cup mini chocolate chips* (optional)

Combine the flours, lemon water and coconut oil. Cover and let sit for 7-24 hours.

Heat oven to 350 degrees. Grease an 8″ or 9″ square baking pan.

Add the remaining ingredients (except chocolate chips) to the flour mixture. Mix well with a hand mixer or stand mixer. Stir in the chocolate chips.

Spread the batter in the pan.

Bake for 25 minutes. Allow to cool about 10 minutes. Cut into squares.

Serve fresh or store in the refrigerator.

*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 🙂

Gluten Free Pear Crisp

Although fall technically doesn’t start for a few more days, fall weather is sure here. That means it’s time for fall fruits, including pears.

They are delicious plain or pureed as pearsauce. But another great way to use them is in a crisp.

This pear crisp is gluten free and oat free. It is very easy to make (I made 2 over the weekend). And it’s a unique treat. I can’t say I’ve had many pear desserts in my life.

The pears get soft and release a lot of juice as they are baked. The crisp has a hint of cinnamon and the perfect amount of sweetness.


I hope you enjoy this crisp as much as we did. Top it with vanilla ice cream and you’ll have real treat! This makes a wonderful dessert. But it’s so good you could even serve it for breakfast or brunch.

No pears in the house? No problem. Try using peaches, plums or even apples. It’ll still be a delicious dessert. Just beware…you might have to make two of them as well. This crisp won’t last long.

Gluten Free Pear Crisp

15 – 20 pears
1/3 cup organic cane sugar
1 tsp. cinnamon
1 Tbsp. coconut flour

1/2 cup butter, coconut oil* or organic palm shortening
1 cup organic brown cane sugar, sucanat or coconut sugar*
3/4 cup tapioca flour*
1/4 cup coconut flour*

Heat oven to 350 degrees F. Grease a 7×11 pan.

Peel, core and slice pears. Place in the greased pan. Sprinkle sugar, cinnamon and coconut flour on top. Gently mix.

Combine the butter, sugar and flour until crumbly. Sprinkle over top of the pears.

Bake for 35 minutes, until golden brown.

*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 🙂

 

Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie

Chocolate Zucchini Cupcakes…Or Muffins (Whichever Makes You Feel Better)

Use up your abundance of zucchini with chocolate zucchini cupcakes. Enjoy them for breakfast, with a bowl of soup or as a dessert. No matter when you eat them chocolate zucchini cupcakes are delicious!
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
Anyone who’s ever grown zucchini knows that it just keeps coming! To me that means one thing – time to bake!
 
Chocolate and zucchini pair beautifully.
 
I added cocoa powder to a zucchini muffin batter. What I had intended to be muffins turned out a bit more like cupcakes.
 
To give you an idea of how they went over with the family…we ate twelve in the first day. Yes, twelve!
 
Since they taste like cupcakes my daughter asked for frosting on hers. So far we’ve tried vanilla and strawberry frosting. Chocolate would be great too!
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
Not just a dessert.
 
Personally I like to eat chocolate zucchini cupcakes like muffins. They taste amazing when they are warm and topped with butter.
 
I have even cut one up and put in my yogurt for cookies ‘n’ cream yogurt. Basically they are all around delicious.
 
Some now. Some later.
 
I’ve made two batches now. And they don’t last long. If you can keep yourself from eating them all in one day they freeze well for a special treat or a fun breakfast when you don’t have time to bake.
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
 
Chocolate zucchini cupcakes can be made with or without eggs. They are soaked for better nutrient absorption. And they would be perfect for an allergen-friendly birthday treat. Nobody will even know there is zucchini in them!
 
The next time you are looking for a sweet treat that is also healthy try chocolate zucchini cupcakes. Everyone will love them.
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
 
Gluten Free Chocolate Zucchini Cupcakes {dairy free, nut free, corn free, coconut free, soy free, egg free}
Yields 20
A simple chocolate cupcake that uses fresh summer produce to add moisture and nutrition. Chocolate zucchini cupcakes are also free of most allergens.
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Ingredients
  1. 1/2 cup tapioca flour (or potato starch or arrowroot)
  2. 1/2 cup amaranth flour (or brown rice)
  3. 1/2 cup white rice flour (or sorghum)
  4. 1/3 cup cocoa powder
  5. 6 Tbsp. butter, coconut oil, lard, tallow or olive oil
  6. 1/3 cup soaking liquid (kefir, buttermilk, milk + vinegar or water + lemon juice)
  7. 1/2 tsp. cream of tartar (if using eggs) OR 1 1/2 tsp. cream of tartar (if egg free)
  8. 2 egg whites
  9. 2 egg yolks
  10. 2 Tbsp. honey (omit if using eggs)
  11. 3/4 cup organic cane sugar, sucanat or coconut sugar
  12. 1 tsp. baking soda
  13. 1/2 tsp. sea salt
  14. 1/2 tsp. organic vanilla extract
  15. 1 cup shredded zucchini
  16. 1/2 cup mini chocolate chips, nuts, dried fruit (optional)
Instructions
  1. Mix the flours, cocoa powder, fat and soaking liquid. Cover and let sit 7-24 hours.
  2. Heat oven to 350 degrees F. Grease muffin tins or fill tin with paper liners.
  3. Beat egg whites and cream of tartar until stiff peaks form. Set aside.
  4. Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour.
  5. Beat until well combined and lumps are removed (about 2 minutes).
  6. Fold in egg whites.
  7. Stir in nuts/chips/fruit.
  8. Pour the batter into the muffin cups, about 3/4 full.
  9. Bake until golden and toothpick inserted in center comes out clean, about 25 minutes. Allow to cool. Top with frosting if desired.
  10. To make the muffins egg free follow the same soaking directions. Then add the cream of tartar, honey and remaining ingredients. Mix well until lumps are removed. Stir in nuts/chips/fruit. Bake as directed above. They may take a few extra minutes to bake.
Notes
  1. Any 1 1/2 cup combination of gluten free flour will work. All purpose, whole wheat or spelt flour will also work.
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