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Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love!

Gluten-Free Egg-Free Orange Raisin Muffins

Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love! Free of eggs, dairy, gluten, and nuts, these muffins are very allergy friendly! Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love!

Not sure if it’s just my kids or a kid thing in general, but my kids LOVE muffins. Really any hand-held, round bread. If I make sourdough bread, they enjoy it. If I make sourdough rolls you’d think I hadn’t fed them in three days the way they eat them.

I guess kids just like to eat with their hands. Which explains why my kids refuse to use utensils no matter what kind of food they are eating.

But muffins are definitely a favorite around here.

Which is why I find myself baking muffins a LOT!

Egg Sensitivity in Babies

A few months ago I had to cut eggs back out of my diet and my toddler’s diet. We were off eggs for about a year (almost since birth) and then reintroduced them. I think eggs are one of the most nutrient-dense foods on the planet. But as much as I love eating the eggs fresh from our hens, they were giving my son a diaper rash. They were also giving me phlegm in my throat on a daily basis.

Eggs seem to be a common sensitivity in babies these days. It’s unfortunate since eggs provide many essential vitamins and minerals.Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love!

Some people can tolerate eggs in baked goods even if they can’t eat plain eggs. But we are generally not that fortunate. If a food is bothersome at all…it has to be cut completely. For some reason it seems to be worse when my kids are very young too.

My five-year-old was egg-free for at least the first two years of life. Now she can eat them every day!Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love!

Egg-Free Muffins

Eliminating eggs from your diet definitely eliminates some food options. This includes not only egg dishes, but many baked goods. Yes, our beloved muffins had eggs!

Thankfully there are some great egg substitutes for baking. My favorite way to bake egg-free is with gelatin.

That is exactly what I do in these allergen-free orange raisin muffins.

Mix the juice of a couple oranges with gelatin. Then add hot water to dissolve. It’s the perfect binder to make egg-free muffins.

Make sure you use high quality gelatin in your baking. We always use Perfect Supplements gelatin. It is the only gelatin that is certified glyphosate free. You can stock up on Perfect Supplements gelatin HERE with the code TAKE10 for 10% off your order.

Baking Without Refined Sugar

An added bonus of these orange muffins is that they contain no refined sweeteners. Maple syrup or honey combined with orange juice provides plenty of flavor and sweetness.

The raisins add a little extra natural sugar as well. Dried cranberries or even mini chocolate chips would work too.

We prefer to top gluten-free orange muffins with a generous pat of butter to help metabolize the carbohydrates. The flavor contrast with the salty butter and sweet orange is another plus.

Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love!Easy Allergen-Free Snack for Kids

Gluten-free orange raisin muffins make a great addition to a quick weekday breakfast, a mid-morning snack, or packed up in a lunch box.

Combine it with a nourishing drink, a bowl of soup made with bone broth, or another form of protein and fat like bacon, sunbutter, or sausage. You really can’t go wrong!

Grab a couple organic oranges, some Perfect Supplements gelatin, and your favorite gluten-free flour blend and whip up a batch of egg-free orange raisin muffins today!

It also helps to have a very cute assistant for quality control. My toddler gave these muffins his seal of approval!Looking for an easy, egg-free snack or breakfast? These naturally sweetened gluten-free orange raisin muffins are the perfect hand-held treat that both kid and adults love!

5 from 1 vote
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Gluten-Free Egg-Free Orange Raisin Muffins

A quick allergen-free muffin with no refined sweeteners and a bright orange flavor.

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 40 minutes
Servings 12
Author Mary | Just Take A Bite

Ingredients

  • 1 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup amaranth flour
  • 1 tsp. psyllium husk
  • 1/2 tsp. unrefined sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cups unsweetened applesauce
  • 2 organic oranges juice (about 1/2 cup) and zest
  • 1/3 cup avocado oil or olive oil
  • 6 Tbsp. maple syrup or honey
  • 3 tsp. gelatin
  • 1/4 cup hot water
  • 1/4 cup raisins, cranberries, or chocolate chips optional

Instructions

  1. Heat oven to 350 degrees F.

  2. Line or grease a 12-cup muffin tin.

  3. In a large bowl combine the flours, psyllium husk, salt, baking soda, baking powder, and orange zest.

  4. Add the applesauce, oil, and maple syrup. Mix well.

  5. In a small bowl combine the gelatin and orange juice (about 1/2 cup). Let sit 1 minute.

  6. Add the hot water to the gelatin mixture and stir until dissolved.

  7. Immediately add to the batter and mix well.

  8. Stir in raisins.

  9. Fill muffin cups 3/4 full.

  10. Bake 35-40 minutes, until golden.

Recipe Notes

This makes 12 large muffins, 16 medium-size muffins, or 24 mini muffins.

When it comes to replacing store-bought snacks with homemade it doesn't get much easier than granola bars. These chewy granola bars come together in minutes. The hardest part is waiting for them to bake!

Baked Chewy Granola Bars | Gluten-Free | Nut-Free

When it comes to replacing store-bought snacks with homemade it doesn’t get much easier than granola bars. These baked chewy granola bars come together in minutes. The hardest part is waiting for them to bake!When it comes to replacing store-bought snacks with homemade it doesn't get much easier than granola bars. These chewy granola bars come together in minutes. The hardest part is waiting for them to bake! I always have homemade granola bars on hand in the freezer. They are easy to make and taste great. The only problem is that they don’t hold up well unless they are refrigerated. So they are good at home…but not so good for packing in a diaper bag, putting in a lunch, etc.

Allergen-Free Granola Bars

I decided to experiment a bit and make a new version of chewy granola bars. They are baked, they use sunbutter instead of nut butter, and they have eggs to help hold them together.

These granola bars turned out quite well. They are still chewy, but not as gooey as the no-bake bars. They would hold up well sitting out all day. I wish I had made these before our vacation.When it comes to replacing store-bought snacks with homemade it doesn't get much easier than granola bars. These chewy granola bars come together in minutes. The hardest part is waiting for them to bake!

Homemade Chewy Granola Bars

I have seen recipes for other baked granola bars that don’t use eggs, so if you can’t have eggs you could definitely try these without. Just increase the honey and/or oil.

I’m usually a fan of rolled oats. But when it comes to granola bars quick oats actually hold up much better. Not to mention they are easier to eat for Intuitive Eaters. You can also another flour combined with oats (wheat, rice, etc.)

The other nice thing about these bars is that I was able to use chocolate chips in them…without the chips melting! A very versatile granola bar that holds up well and can be adapted to many special diets. I love them. My kids do too!!

When it comes to replacing store-bought snacks with homemade it doesn't get much easier than granola bars. These chewy granola bars come together in minutes. The hardest part is waiting for them to bake!

Are Granola Bars Healthy?

As much as we like to think that granola bars are a healthy snack option – they usually are not. Especially when it comes to store-bought versions!

Even organic granola bars have some questionable ingredients, like agave, xanthan gum, palm oil, and natural flavors.

Besides the quality of ingredients, store-bought granola bars typically have a lot of sugar and very little protein or healthy fat. Which can lead to blood sugar issues (anybody else have a kid that gets HANGRY very easily?…blood sugar problems).

That’s why I prefer to stick with homemade as often as I can. And since they are so easy to make and freeze so well it’s not too hard! Homemade granola bars have eggs and sunbutter for protein and butter or coconut oil for healthy fat.

Then there is the added bonus that they taste better. My husband is always upset when we are out of homemade granola bars. He likes them so much better than store-bought.

Fun little fact – granola bars a product of the Chemical Revolution. They are derived from military inventions of the 1940’s due to food rationing. Not exactly the place I’d look for a healthy snack.

Gluten-Free Granola Bars

By using gluten-free oats these granola bars are totally gluten-free. Although we don’t have any wheat allergies, we choose to eat gluten-free for other reasons.

You’d be surprised how many packaged granola bars have wheat flour added. Making homemade granola bars is a great way to be sure you are avoiding allergens or reactive foods.

Are granola bars a go-to snack for your kids? Try switching to homemade!

5 from 1 vote
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Baked Chewy Granola Bars

Servings 16

Ingredients

  • 4 cups quick oats
  • 1/2 cup honey
  • 1/2 cup butter or coconut oil melted
  • 1/4 cup sunbutter
  • 2 eggs (can be replaced with an extra 1/4 cup of honey and oil)
  • 1 tsp. cinnamon optional
  • 1 cup mix-ins dried coconut, raisins, dried fruit, chopped nuts, chocolate chips, seeds

Instructions

  1. Melt coconut oil and/or butter. Let cool slightly.

  2. Mix oats/flour, honey, oil, nut butter, eggs and cinnamon. The mixture should be quite moist. If it is not add more honey/oil. This is what binds the granola bars, so be sure all of the oats/flour are wet.

  3. Stir in mix-ins.

  4. Pour mixture into a greased or parchment lined 9x13-in. pan.

  5. Bake at 350 for about 20 minutes, until the edges just start to become golden.

  6. Let cool for about 20 minutes.

  7. Cut into bars (they will still be quite soft at this point) in the pan (do not remove).

  8. Allow to cool/solidify completely in the pan for 1-2 hours.

  9. Remove bars from pan and wrap individually. Store in the refrigerator for up to a week or in the freezer for up to a year.

Recipe Notes

You can replace some or all of the quick oats with rolled oats, ground oats, wheat flour, rice flour, buckwheat flour.

When it comes to replacing store-bought snacks with homemade it doesn't get much easier than granola bars. These chewy granola bars come together in minutes. The hardest part is waiting for them to bake!

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread {dairy free, nut free, corn free}

Gluten-free pumpkin bread is easy to make and will be a hit with the whole family. Both kids and adults will love this tasty way to add pumpkin into your diet.Gluten-Free Pumpkin Bread

Fall is time for all things pumpkin. Do you agree?

If you’re like me and have grown to love pumpkin and enjoy eating it in season, then this recipe is for you!

How to Get Kids to Eat Pumpkin

My kids LOVE this bread.  It’s slightly sweet with just a hint of spice. Spread some butter on and you have the perfect snack or breakfast treat.

I always try to get some feedback from my family when I make a new recipe. According to my six year old this bread is “a bajillion times good.”  She gave it two thumbs and two toes up.

Then she told me “it tastes like it came from the store…it tastes like it’s processed!”  That may sound odd, but her definition of processed is anything that doesn’t come from our kitchen. In other words, she thought it was so good you’d never know it was gluten-free and that we didn’t buy it.

I must say that I agree with her assessment. Sadly two loaves disappeared pretty quickly. Now I have to make more.Gluten-free pumpkin bread is easy to make and will be a hit with the whole family. Both kids and adults will love this tasty way to add pumpkin into your diet.

How to Use Up Leftover Pumpkin

Do you have leftover pumpkin from making pies or leftover squash from Thanksgiving dinner? Gluten-free pumpkin bread is the perfect way to use them!Gluten-Free Pumpkin Bread: Dairy-Free, Nut-Free, Corn-Free

This would make a great day after Thanksgiving breakfast or accompaniment to some turkey noodle soup.

Add chocolate chips or chopped nuts to make gluten-free pumpkin bread extra special.

Gluten-Free Pumpkin Bread

Be sure to make a big batch of gluten-free pumpkin bread so you can stock your freezer. Simply cool, slice and wrap a loaf of bread. Freeze it. Then take slices out as  you need them.

This recipe makes one large loaf (9×5-in.) and one medium loaf (8×4-in.). If you don’t want to make loaves you can turn this into muffins. Simply put the batter in muffin pans and cut the baking time in half.

When to Stock Up on Pumpkin

October and November is the time of year to stock up on pumpkin. Pumpkins at the orchard are cheap and easy to roast, puree and freeze. Or this is when pumpkin at the store is the cheapest it will be all year. Fill your pantry or freezer now so you can enjoy pumpkin bread whenever you want without spending a lot.

This pumpkin bread is gluten, dairy, nut, corn and coconut free. But you’ll never know! All you get is sweet pumpkin and a hint of cinnamon. Bake a batch or two for a delicious fall treat. Gluten-Free Pumpkin Bread

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Gluten-Free Pumpkin Bread

Author Mary | Just Take A Bite

Ingredients

  • 1 cup organic white rice flour
  • 1 cup organic sorghum flour or brown rice flour
  • 1/2 - 1 cup organic cane sugar or coconut sugar (adjust sweetness to liking)
  • 1 tsp. psyllium husk powder
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 cup pureed pumpkin
  • 1 tsp. organic vanilla extract
  • 1/2 cup olive oil or avocado oil
  • 3 eggs
  • 1/2 cup mini chocolate chips, chopped walnuts optional

Instructions

  1. Heat the oven to 350 degrees F. Grease two loaf pans (one large, one medium).

  2. In a large bowl combine the flour, sugar, soda, cream of tartar, salt and cinnamon.

  3. Add the vanilla, pumpkin and oil. Mix.

  4. Add the eggs. Mix until well combined.

  5. Stir in chips or nuts if desired.

  6. Pour the batter into the prepared pans.

  7. Bake for 50 - 60 minutes, until baked through.

  8. Allow to cool before slicing.

  9. Store in an airtight container at room temperature or in the freezer for long term storage.

Recipe Notes

  • You can sprinkle cinnamon and sugar on the batter before baking the bread for a crunchy topping.
  • You can replace the pumpkin with squash.
  • To make the batter into muffins, fill muffin cups 3/4 full with batter and bake for 30 minutes.
Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!

Kid-Friendly Kettle Corn Granola Recipe

Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!

Granola is one of my absolute favorite foods. I got hooked on it in college…and ate it every day. I wish I had known back then just how easy it is to make your own granola.

Now I make it all the time. I always have some on hand for an easy snack or quick breakfast.  It’s great mixed in yogurt or eaten plain with milk. I even love putting some in my daughter’s lunch for a filling finger food.

A super easy breakfast that my kids love is a granola bar bowl – you get the taste of granola bars without the work. Grab the recipe here.

Sweet and Salty Homemade Granola

I’ve been making granola for many years now. I have several granola recipes already on the blog.  I don’t usually follow a recipe anymore. I just use what we have on hand and create something new every time.

But this version of granola is hands down my favorite!

It’s salty and sweet and very addictive!! I call it kettle corn granola because it really tastes like kettle corn.Kettle Corn Granola || Homemade Dutch Apple Pie

Easy Finger Food Snack

My kids love to munch on this stuff. As you can see my son had no problems helping me make the granola and being my taste tester.

One of the great things about granola is that you can make a huge batch (I usually do about 10 cups of oats at a time – a double batch of this recipe) and freeze it.  Then when you want granola you are set.

You don’t even have to thaw it! Granola is ready straight from the freezer. I usually keep a small jar in the cupboard and refill it from the freezer stash as we use it up.Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!

Budget-Friendly Breakfast

 The other thing I love about granola is how much money it saves.  Have you looked at the price of granola made with quality ingredients? I was recently at a small meat market. They had locally made granola…$4 for about 6 oz.!!! That is insane. My kids would eat that much in one sitting.

When you make granola at home you control the ingredients AND you save a ton of money. Always good.

You also make a very allergy-friendly breakfast treat. This one is gluten, dairy, nut and egg free.Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!

Quick-Prep Homemade Granola

Granola only takes about five minutes to prepare. The end result is a huge batch of homemade cereal that will last a long time. It is also the perfect project to do with kids. When I make granola each kids gets his or her own bowl to create their own batch. They can add whatever they like. My kids love being creative with granola. Sometimes we end up baking theirs, but usually they eat it before it gets to the oven.

This would make a great Christmas gift. Make a couple batches, package it and pass it around to family and friends. Throw a few mini chocolate chips in after the granola has cooled and you’ll really be giving a delicious treat.

Soaked Granola Recipe

If you want to be sure you’re really getting all of the nutrients out of your granola you can make this into a soaked version. You’ll have to plan ahead, but it’s still oh, so delicious!

Do you like the salty sweet combination of kettle corn? Now you can enjoy it for breakfast with kettle corn granola.

Kettle corn granola is a little salty and little sweet. You get the flavor of kettle corn in your breakfast bowl!

Kettle Corn Granola
A delicious granola cereal that has the sweet and salty flavor of kettle corn.
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Unsoaked
  1. 5 cups old fashioned oats
  2. 1/2 cup water
  3. 3/4 cup coconut oil and/or butter
  4. 1/2 cup coconut sugar
  5. 1/4 cup honey
  6. 1/4 cup maple syrup
  7. 1 tsp. unrefined sea salt
Soaked
  1. 5 cups old fashioned oats
  2. 2 1/2 cups warm water + 2 Tbsp. yogurt, kefir or lemon juice
  3. 1/3 cup coconut oil and/or butter
  4. 1/2 cup coconut sugar
  5. 1/4 cup honey and/or maple syrup
  6. 1 tsp. unrefined sea salt
Unsoaked
  1. Heat the oven to 350*F.
  2. In a large bowl combine the oats, water and salt.
  3. In a saucepan heat the sugar, honey, syrup and oil until the oil is melted and the sugars and oil combine.
  4. Pour the sugar/oil mixture over the oats. Mix until well combined.
  5. Spread the oat mixture onto a large parchment lined baking sheet.
  6. Bake for about one hour, stirring every 20 minutes, until golden brown.
  7. Remove from the oven and allow to cool completely.
  8. Store in an air tight container in the cupboard or in the freezer for long term storage.
Soaked
  1. Combine the oats, warm water and soaking agent.
  2. Cover and let sit 24 hours.
  3. Spread the oat mixture onto dehydrator trays and dry until crisp, about 8 hours.
  4. Crumble dried oats into a large bowl.
  5. Heat oven to 350*F.
  6. In a small saucepan combine the salt, butter, sugar and honey.
  7. Cook until melted and combined.
  8. Pour the butter mixture over the oats. Mix well.
  9. Spread onto a parchment lined baking sheet (it may fit on one large sheet or you may need to spread it on two sheets).
  10. Bake for 30 minutes.
  11. Allow to cool completely.
  12. Crumble the granola and store in an air tight container or in the freezer.
Notes
  1. This recipe easily doubles or triples and freezes well.
  2. Granola is ready straight from the freezer.
Just Take A Bite https://justtakeabite.com/
This post is linked to From The Archives Friday.

In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Gluten-Free Sunbutter Breakfast Cookies

In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.

I don’t blame them. Who doesn’t want a cookie for breakfast?!

Easy Gluten-Free Breakfast Cookies

I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.

Sunbutter makes a great allergy-friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.

I also add some ground flax seeds to make sure the cookies hold together.In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Soak Grains for Better Digestion

Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.

If you’ve never soaked your grains before, rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.

When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Kids in the Kitchen

This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.

You can teach even your youngest children all the necessary skills for making these delicious breakfast cookies with the Kids Cook Real Food eCourse! Check it out HERE.

Kids can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!

You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Seasonally-Inspired Breakfast Cookies

Change up the flavor of your sunbutter breakfast cookies by adding seasonal ingredients.

In the summer add diced strawberries, blueberries, or peaches.

For fall you could add some diced apples and cinnamon. Be sure to chop the apples finely enough to make them bite sized for kids.

Dried cranberries make a very festive cookie during the holidays.

Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.

Easy Prep-Ahead Breakfast Cookies

Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Paired with a big glass of homemade rice milk you’ll have breakfast on the table in under a minute!

You can also add them to lunch boxes for a delicious and healthy treat.

I have to share a fun fact that I learned while making these.

When you mix a lot of baking soda with sunbutter it turns green!

Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.

In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.
5 from 1 vote
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Allergen Free Sunbutter Breakfast Cookies

A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 20

Ingredients

  • 2 1/2 cups gluten-free oats
  • 1/2 cup sorghum flour or brown rice or amaranth
  • 3/4 cups warm water
  • 2 Tbsp. lemon juice
  • 1/2 cup sunbutter unsweetened
  • 2/3 cup honey
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 cup ground flax seeds
  • 1/2 cup add-ins: chocolate chips dried fruit, coconut, seeds, nuts

Instructions

  1. Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.

  2. Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.

  3. Add the sunbutter, honey, salt, soda, and flax seeds to the oat mixture. Mix well.

  4. Stir in the add-ins.

  5. Scoop mounds of dough onto the prepared baking sheet (as large or as small as you like).

  6. Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
  7. Let cool.
  8. Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.

This post is linked to Savoring Saturdays.

Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!

Pectin-Free Easy Strawberry Freezer Jam

Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!

You know summer has arrived in Michigan when strawberries are in season. It’s an exciting time of year! But at the same time it means preservation season has also begun.

For me this lasts from June to November. Literally half of the year I am preserving food for the other half of the year! It’s a lot of work, but so worth all of the effort.

How to Preserve Strawberries

I’m always so thankful that we kick off preservation with fruit like strawberries. I can ease into it instead of jumping right into the labor intensive canning. Fresh strawberries are so easy to work with. Simply wash, hull and freeze. We usually freeze at least four gallons of strawberries to use all winter in yogurt, smoothies, and muffins.

While the strawberries are still fresh I like to make a lot of strawberry jam. It has recently become my preschooler’s favorite food. Our homemade gluten free bread toasted with butter and strawberry jam. No other flavor. Only strawberry.

Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!

How to Make Pectin-Free Strawberry Freezer Jam

There are so many ways to use strawberries when they are fresh. There are even plenty of ways to use them once they are frozen. But one of the best ways to use them, fresh or frozen, is by making strawberry jam!

I’ll confess. I’ve never been that great at making jam.

I followed recipes exactly. I bought various types of pectin. It just never seemed to turn out well. I think my husband was starting to wonder if I would ever make jam that wasn’t like liquid or totally solid.

So I created my own recipe for pectin-free easy strawberry freezer jam. And it is amazing!

I love this recipe because you don’t need pectin (the debate is still out on whether or not pectin is really that great for you). Instead it uses grass-fed gelatin (Use the code TAKE10 to get 10% off gelatin HERE).Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!

How to Stock Your Freezer with Jam

This pectin-free strawberry freezer jam recipe makes about five half-pints of jam.  Since it only takes about fifteen minutes to make you can easily cook several batches in one day while you have fresh strawberries.

Pectin-free easy strawberry freezer jam is great on toast. But  you can also spread it on pancakes, mix it into yogurt, or even use it as an ice cream topping! My kids like to eat it by the spoonful.  It’s that good.

Since creating this strawberry jam recipe I have upped my game in jam and jelly making! We now enjoy homemade pectin-free concord grape jelly, 5 minute peach jam, and red plum raspberry jelly! They are all pectin free!

Whether you still have fresh strawberries available or you already have your stash in the freezer, try making pectin-free easy strawberry freezer jam.

You’ll have a little taste of summer ready in your freezer all year long.Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!

Summer preservation just got a little easier. This pectin-free easy strawberry freezer jam is the perfect way to use fresh strawberries. Just FOUR real food ingredients!
5 from 2 votes
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Pectin-Free Easy Strawberry Freezer Jam

Simple strawberry freezer jam with only four ingredients and no pectin.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Mary | Just Take A Bite

Ingredients

  • 1/4 cup organic lemon juice
  • 3 1/2 tsp. grass-fed gelatin
  • 3/4 cups organic cane sugar or coconut sugar or honey
  • 5 cups strawberries, washed, hulled and roughly chopped fresh or frozen

Instructions

  1. In a medium sauce pan combine the lemon juice and gelatin. Let sit 2 minutes

  2. Add the sweetener and strawberries.

  3. Cook over medium heat, stirring and mashing berries with a potato masher, for about 10 minutes.

  4. Pour the jam into half-pint jars.

  5. Chill jam in the refrigerator until set.

  6. Use the jam fresh or freeze until ready to use.

Recipe Notes

  • This makes about five half-pints.
  • If using frozen berries, thaw them at least partially before making the jam

 

No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.

Gluten-Free Golden Grahams® Cereal {egg free, nut free, dairy free option}

No need to forgo your favorite cereal to eat healthier. Gluten-free Golden Grahams® is easy to make, allergy-friendly and contains quality ingredients.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.

Whether it’s hot outside and you want a cold breakfast or you are just too busy to cook, it’s very convenient to have cereal on hand.

For those mornings where the kids are up early and need to make their own breakfast. Or when Mom has been up all night with the baby and needs some quick energy. And you don’t happen to have leftover muffin bread pudding on hand. Gluten-free Golden Grahams® really come in handy. Not to mention they taste great!

Why Cereal is Unhealthy

Even though I was a cereal junky for many, many years (HAD to have it every morning), I stopped buying it regularly when we switched to real food. It really is not healthy, even organic.
 
Cereal typically gives you lots of processed sugar, synthetic vitamins/fortification (like Vitamin A!), artificial or “natural” flavors and artificial colors, GMO’s and glyphosate. Not to mention they are made with an extrusion process that makes the grains toxic.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.
 
We do still like cereal. And I’ll be honest – we do have some organic gluten-free cereal in the cupboard for a once-in-a-while snack. But my preferred choice if we are craving cereal is homemade. Over the years I’ve made:
 

Did I mention I used to be a cereal addict? I had to make lots of homemade varieties while I transitioned away from processed food. They were delicious experiments.
No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.

Allergy-Friendly Homemade Cereal

Once we started down the road of food allergies (like going gluten-free) I decided to make my own allergy-friendly versions of our favorite foods. Yes, even cereal!

My kids love them.

Are Golden Grahams® Gluten-Free?

The processed, store-bought version of Golden Grahams® are NOT gluten-free. But this simple homemade version is!

Gluten-free Golden Grahams® are crunchy and sweet. They make a perfect breakfast treat or a fun snack any time of day. My kids love them plain or even mixed into yogurt.
 
Fair warning – they are addictive. And it’s easy to eat a lot since they are so small. Just keep popping a few in your mouth here and there and you’ve eaten quite a few before you know it. No idea how I know that…No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.

Easy Gluten-Free Snack

Gluten-free Golden Grahams® make a great finger food for on the go. It’s tough to figure out what real food to stash in the diaper bag sometimes. Homemade cereal works very well.

We also love to have a bowl with homemade rice milk for an afternoon snack. It satisfies both your sweet and crunchy cravings – without the extruded grains!

Do you still enjoy cereal? Do you need a healthier, allergen-free version?

Try these homemade Golden Grahams®. You won’t be disappointed.No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.

No need to forgo your favorite cereal to eat healthier. Gluten free Golden Grahams® is easy to make, allergy friendly and contains quality ingredients.
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Gluten-Free Golden Grahams®

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 cups white rice flour
  • 1/2 cup amaranth flour
  • 1/4 cup teff flour can be replaced with white rice or amaranth
  • 1/2 cup organic cane sugar or sucanat or coconut sugar
  • 1/2 tsp. sea salt
  • 1/2 tsp. vanilla
  • 4 Tbsp. honey
  • 2 Tbsp. maple syrup
  • 1/2 cup butter or coconut oil

Instructions

  1. Heat oven to 350 degrees F. Cut 4 pieces of parchment paper the size of a baking sheet.
  2. Melt the butter/oil. Set aside.

  3. Mix the flours, sugar and salt in a large bowl.

  4. Add the vanilla, sweetener and the butter and mix until well combined. The dough should hold together when squeezed. If it is crumbly add more honey or butter.

  5. Split the dough into 3 equal parts. Lay one piece of parchment paper on a table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th" or so). Remove the top piece of parchment paper.

  6. Cut into small squares with a pizza cutter or knife. Place on a baking sheet (on the parchment paper...just move the whole thing onto the baking sheet). Repeat for rest of dough.

  7. Bake for 8-10 minutes. Turn the oven off, but leave the cereal in to get crisp. Remove after 5 min.

  8. Let cool completely. Store in airtight container for up to 2 weeks or in the freezer for up to a year.

Recipe Notes

Makes about 2 quarts.

Any 2 cup combination of gluten free flour will work - this combination gives a very neutral flavor.

This post is shared on Allergen Free Wednesday.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen-Free Bread

Looking for a great gluten-free bread that holds together without allergens or gums? This allergen-free bread is easy to make and tastes great!This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

A couple years ago I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.

What did I come up with?

My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!

Easy Allergen-Free Bread

Then when two of my kids added a bunch of new allergies I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).

Can You Bake Gluten-Free Bread Without Xanthan Gum?

One day I decided to try making a loaf of bread. Just to see what would happen.

Imagine my surprise when it turned out great! Actually way better than the gluten-free bread I had tried to create for so long.

Who knew you could cut out the eggs, dairy and binders and get something better?!

My allergen-free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus, it is soaked so it’s gentler on the tummy.This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Kid-approved Gluten-Free Bread

Want to know what my kids think about this allergen-free bread?

First kid: “This is AWESOME!”

Second kid: “This is only for me! Nobody else can have it.”

What Can You Make with Allergen-Free Bread?

Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!

Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.

Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean  you have to resort to strange ingredients and binders (that actually often contain allergens!), like most store-bought versions have.

Looking for Homemade Allergen-Free Bread?

Give this allergen free bread a try. Your kids will be begging for more.

Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

5 from 1 vote
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Easy Allergen Free Bread

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Author Mary | Just Take A Bite

Ingredients

  • 1 1/2 cups organic sorghum flour
  • 1/2 cup organic tapioca or white rice flour
  • 1/4 cup psyllium husk
  • 2/3 cup warm water
  • 1 Tbsp. lemon juice
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/2 tsp. salt
  • 3 Tbsp. honey
  • 5 Tbsp. olive oil or avocado oil
  • 3 tsp. grassfed gelatin
  • 1/4 cup cold water
  • 3/4 cup hot water

Instructions

  1. Combine the flour, psyllium husk, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.

  2. Heat the oven to 350*F. Grease or line with parchment paper one medium bread pan.

  3. Combine the gelatin and cold water. Set aside.

  4. Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.

  5. Add the hot water to the gelatin water and mix until dissolved.

  6. Add the gelatin water to the flour mixture. Blend well with a hand mixer to remove any lumps.

  7. Pour the dough in the prepared pans.

  8. Bake for 55 - 60 minutes, until golden.

  9. Allow to cool for 30 minutes before removing from the pan.

  10. Allow to cool for at least an additional 60 minutes before slicing.

  11. Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.

Recipe Notes

You can slice the bread before freezing.
You can replace any of the water with yogurt, whole milk, coconut yogurt, coconut milk, almond milk or rice milk for a moister bread.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies

I’ve got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

*I am working with Perfect Supplements for this post. I have been compensated for my time commitment, but all opinions are my own. Some links are affiliate links. Using the links will not change the cost of anything for you.*

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Life is BUSY. And just when you think your current busy situation is coming to an end…something else comes up. Last year we had so many activities. I was driving the kids here, there and everywhere. I hated it.

Fast forward a year. Now we are home a lot more. But we have a baby that requires a lot of my time and attention. It feels just as busy. Just in a different way.

Busy life = less time for making good food.

But I’m not giving up! No way. I came up with the perfect fall breakfast that you can prepare in advance. You can even make a double or triple batch to stock your freezer for weeks. And if you are teaching your kids to cook they can actually make them for you. How’s that for freeing up some time?!

Allergy Friendly Pumpkin Spice Breakfast Cookies

These pumpkin spice breakfast cookies are loaded with nourishing ingredients. Plus they taste great! They are super allergy friendly too. No grains, dairy, nuts, eggs or soy.

There is one secret ingredient that is really the star of the show.

Gelatin!

I love the grass-fed gelatin from Perfect Supplements. There is no strange smell. It gels beautifully. And since I do a lot of egg free baking it is my go-to ingredient.

These pumpkin spice breakfast cookies are also packed with coconut oil for healthy fat. Combine that with gelatin and garbanzo bean flour for protein. Plus tapioca flour for starch. It’s a complete breakfast that you can hold in your hand.

Grab a couple for the road, pair it with bacon and fresh fruit or pack one in your child’s lunch box. You get the flavors of fall in a nutritious cookie.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies
Yields 15
An allergy friendly breakfast cookie loaded with healthy protein, fat and carbs.
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Ingredients
  1. 1 cup amaranth flour
  2. 3/4 cups tapioca flour
  3. 3/4 cups garbanzo bean flour
  4. 3/4 cups water
  5. 2 Tbsp. Perfect Supplements collagen
  6. 1 Tbsp. organic lemon juice
  7. 1/4 cup coconut oil, melted
  8. 1/2 cup pumpkin puree
  9. 1/2 cup organic cane sugar
  10. 3 tsp. Perfect Supplements gelatin
  11. 1/2 tsp. unrefined sea salt
  12. 1 tsp. baking soda
  13. 1 tsp. cinnamon
  14. 1/2 - 1 cup mix-ins of choice: raisins, dried cranberries, mini chocolate chips, sunflower seeds, pumpkin seeds
Instructions
  1. In a large bowl combine the flour, water, collagen and lemon juice.
  2. Mix well.
  3. Cover and let sit at room temperature 7 - 24 hours.
When ready to bake
  1. Heat oven to 375*F. Line two baking sheets with parchment paper or silpat.
  2. Add the coconut oil and pumpkin to the soaked mixture. Stir to combine.
  3. Add the sugar, gelatin, salt, baking soda and cinnamon. Mix well.
  4. Stir in your mix-ins of choice.
  5. Drop by large mounds onto the prepared baking pans.
  6. Bake for 25 - 30 minutes, until golden brown.
  7. Remove from oven and let cool for 5 minutes on baking pan.
  8. Serve warm or at room temperature.
  9. Store in a sealed container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to a year.
Just Take A Bite https://justtakeabite.com/

Prep Ahead Breakfast Cookies

I soak the seed and bean flours to help with digestion. I also prep the rest of the ingredients the night before. In the morning I just pour, mix and bake. I can have a batch of pumpkin spice breakfast cookies in the oven in about five minutes. Then we can eat some fresh and stick the rest in the freezer for a quick breakfast any day of the week.

Or if you like to do all of your prep work on the weekends that works too!

Add whatever mix-ins you like. Pumpkin seeds, sunflower seeds, flax seeds, chia seeds, mini chocolate chips, raisins, dried cranberries…they’re all good.

My kids LOVE these cookies. I think my toddler ate THREE one morning (yes, the toddler that used to barely eat anything). They are that good.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

More To Love From Perfect Supplements

If you’ve never tried Perfect Supplements gelatin I highly recommend it. The quality is exceptional. But don’t stop there. Perfect Supplements carries such a wide variety of products.

Collagen

Like the collagen that I also use in the pumpkin spice breakfast cookies. I use it in all of our smoothies (like this blueberry spinach smoothie or this squash cherry smoothie). It was a life saver (literally) for my toddler when she was barely eating (check out how I got her to eat again with this “squash milk”).

Greens

We also recently tried both the fermented kale powder and the aquatic greens. They are perfect for smoothies. And the aquatic greens are especially great for those with allergies. I use it for my big kids as often as possible.

I could go on and on about all of the great products. But I’ll let you do some looking for yourself.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

How to Save Money on Breakfast

Now for the best part.

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

I’ve got another great recipe that uses Perfect Supplements gelatin to share with you!

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

What is your favorite way to use gelatin?

Need more ideas for fun ways to add gelatin or collagen to your diet? Try these:

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

Healthy Gluten Free Instant Porridge with MCT Oil

Looking for a simple, yet nourishing breakfast that you can get on the table quickly? This picky eater approved gluten free instant porridge with MCT oil will be a new family favorite. No cooking. No allergens. And best of all the kids can make it!Looking for a simple, yet nourishing breakfast that you can get on the table quickly? This picky eater approved gluten free instant porridge with MCT oil will be a new family favorite. No cooking. No allergens. And best of all the kids can make it!

I’m definitely a creature of habit. When it comes to breakfast I tend to serve the same things to my family every week (one less thing to think about when meal planning!). Monday is yogurt. Tuesday is a smoothie. Wednesday is eggs. And Thursday is usually oatmeal.

There’s just one problem. My oldest son is allergic to oats!

Easy Oat-Free Breakfast

So I always have to come up with an alternative for him. Sometimes I make a different hot cereal, like teff porridge. But I’ll be honest…I usually do not feel like cooking a second breakfast. Especially now with a new baby. I just don’t have time for that.

Looking for a simple, yet nourishing breakfast that you can get on the table quickly? This picky eater approved gluten free instant porridge with MCT oil will be a new family favorite. No cooking. No allergens. And best of all the kids can make it!One day I just started tossing some miscellaneous food in a bowl for him. His own instant porridge. And he loved it!

In fact, it looked so good my daughters were jealous that he got instant porridge when they had oatmeal. So now I make it for all of them! Or better yet, they can make it for themselves since they know how to cook. It’s that easy.

Want to teach your kids to cook? Check out the Kids Cook Real Food ecourse HERE! You can get a set of FREE kids make breakfast videos when you sign up by August 8!

Not to mention it’s very versatile. You can partially prep it the night before, 30 minutes before or just before breakfast. It can be gluten-free or grain-free and dairy-free.

Instant Porridge Packed with Nutrition

The key ingredient is chia seeds. They pack a nutritional punch with omega-3’s, vitamins, minerals, fiber, and protein.

There is another superstar ingredient that we add – MCT oil. If you’ve never tried it, you should. It comes from coconuts. Here are some of the benefits:

  • Increase Energy Levels
  • Improve Mental Clarity, Reduce Brain Fog
  • Improve Mood
  • Improve Gut Function and Digestion
  • Support a Healthy Metabolism
  • Aid In The Process of Reducing Stored Body Fat
  • Promote Healthy Brain Function
  • Keep Excess Inflammation in Check
  • Promote Healthy Heart Function
  • Helps Maintain Healthy Blood Sugar Levels
  • Variety of antimicrobial and anti-fungal effects

Anything that improves brain function and blood sugar regulation is wonderful for kids! Not to mention it boosts nutrition, which is a key factor in dealing with picky eaters. It’s great for Mom and Dad too!

Looking for a simple, yet nourishing breakfast that you can get on the table quickly? This picky eater approved gluten free instant porridge with MCT oil will be a new family favorite. No cooking. No allergens. And best of all the kids can make it!The best source for MCT oil is Perfect Supplements (I trust them for all of my favorite supplements like desiccated liver and collagen). It is 100% pure (read more about it here)!

Grab your MCT oil HERE. Use the code TAKE10 to get an extra 10% off!

If you’ve never used MCT oil, make sure you start with a small dose (about 1 tsp.) and work your way up to 1 – 2 Tbsp. It can upset your digestive system if you eat too much too quickly.

To your chia seeds and MCT oil add your favorite type of milk (we us raw milk, coconut milk, almond milk or rice milk), seeds, and fruit. Then my personal favorite topping of coconut chips (advanced warning…they are so addictive!).

Looking for a simple, yet nourishing breakfast that you can get on the table quickly? This picky eater approved gluten free instant porridge with MCT oil will be a new family favorite. No cooking. No allergens. And best of all the kids can make it!Healthy, Prep-ahead Breakfast

You can prepare and eat it immediately. Or you can let the chia seeds soak in the milk for a few minutes or even over night to thicken. Sometimes we add brown rice puffs or quick oats (depending on who’s eating it) to thicken it as well.

My three-year old has been measuring ingredients and slicing bananas since she was two. She loves to make instant porridge herself. Plus each child gets to choose their toppings when they make it. And they learn how to serve themselves proper portions.

If your mornings are really hectic mix the chia seeds and milk the night before. In the morning set out bowls of toppings for the family.

Instant porridge. Instant breakfast. Instant nutrition.

That is my kind of breakfast!Looking for a simple, yet nourishing breakfast that you can get on the table quickly? This picky eater approved gluten free instant porridge with MCT oil will be a new family favorite. No cooking. No allergens. And best of all the kids can make it!

5 from 1 vote
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Healthy Gluten Free Instant Porridge with MCT Oil

A simple, no-cook breakfast porridge that is allergy friendly and loaded with nutrition.

Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Mary | Just Take A Bite

Ingredients

  • 1 cup milk or yogurt of choice
  • 2 Tbsp chia seeds
  • 1 Tbsp. hemp seeds (optional)
  • 1 Tbsp. MCT oil (start with 1 tsp. if you've never used it before and work up to 1 Tbsp.)
  • 2 Tbsp. brown rice puffs or rolled oats (optional)
  • 1 banana sliced
  • 2 Tbsp. coconut chips
  • dried or fresh fruit of choice (optional)

Instructions

  1. Combine the milk/yogurt, chia seeds, hemp seeds, MCT oil and puffs/oats.

  2. Allow to sit for 5 - 10 minutes or overnight (in refrigerator).

  3. Add banana, coconut chips and fruit.

  4. Serve.

Recipe Notes

Any form of dairy works - coconut milk, almond milk, rice milk, etc.

This serves 1. Multiply for as many servings as you need.

What is your go-to quick and healthy breakfast?

Don’t forget to grab your MCT oil and all your other favorite Perfect Supplements products like desiccated liver and collagen HERE! Use the code TAKE10 to get an extra 10% off.