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Gluten Free Vanilla Wafers

 

 

Last week I needed to make a snack for my daughter that was comparable to “vanilla cookies.” So I came up with a gluten free vanilla wafer.

Both kids LOVE these. My husband and I do too!

These wafers are very easy to make. And one batch makes about 60 cookies. You can eat them plain. Or even put peanut butter or homemade frosting between two cookies for a real treat.


We tried chocolate frosting. My daughter said they were her “Oreos.”

If you need an easy treat that isn’t full of preservatives give these a try. Gluten free vanilla wafers are a great snack for any age at any time of day.

Gluten Free Vanilla Wafers
makes about 60 cookies

6 Tbsp. butter or palm shortening
1/3 cup organic cane sugar
1/3 cup organic brown cane sugar, sucanat or coconut sugar*
3/4 cups tapioca flour*
1/2 cup white rice flour* (or amaranth or sorghum flour)
1/4 tsp. sea salt*
1/2 tsp. baking powder
1 egg
1 tsp. vanilla

Heat oven to 325 degrees F.

Cream the butter and sugar. Add the egg and vanilla. Mix well. Add the flour, salt and baking powder. Stir with a spoon until combined.

Drop quarter-sized mounds onto parchment lined baking sheets. Bake 13-15 minutes. Turn off oven. Leave cookies in the oven to crisp for 10 – 20 minutes.

*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.
Just Take A Bite https://justtakeabite.com/
 

 
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Soaked Gluten Free Blueberry Pie

Over the course of the last week I have made two blueberry pies. And the second one is almost gone already! I won’t say who ate most of it…

I will say that the whole family loves blueberry pie! It’s been a wonderful treat for all of us.

I’ve made three gluten free pies so far this summer and have been experimenting with crust. My latest version was quite good. Plus it is soaked for easier digestion.

Gluten free crust can be tricky because it doesn’t hold together as well as a wheat crust when you roll it. But I worked around that by rolling the dough onto wax paper and then just laying the whole thing on top of the pie. It worked really well! This crust recipe will work for any kind of pie, quiche, etc.


I prepared the dough earlier in the day to let it start soaking. Then I rolled the dough/put the bottom crust in the pan in the evening and assembled the rest of the ingredients. The next morning I had a blueberry pie in the oven in less than 10 minutes!

Blueberry pie is great plain or topped with ice cream or whipped cream. I’ve even been enjoying cutting it up into little pieces and mixing it into yogurt for a delicious breakfast or lunch.

I have to give credit to my mom – the original blueberry pie recipe is hers. I’ve just modified it a bit to make it gluten free.

Blueberry is my absolute favorite flavor of pie. And I’m so thankful I can still enjoy this amazing summer treat with fresh Michigan blueberries.

Soaked Gluten Free Blueberry Pie
makes 1 pie

CRUST:

1 cup amaranth flour* (or sorghum or teff)
1 cup tapioca flour*
1/3 cup white rice flour*
1 Tbsp. organic cane sugar
1/2 tsp. sea salt*
1 tsp. cream of tartar (or flaxseed)
1/2 cup + 1 Tbsp. butter, palm shortening or lard (or any combination – I used butter and shortening)
2 Tbsp. lemon juice or yogurt
4 Tbsp. water

In a food processor (or bowl – you can do it by hand, it’s just harder) combine the flour, sugar, salt, cream of tartar and 1/4 cup of fat. Pulse until crumbly. Add the remaining fat and pulse until combined. Add the soaking agent and water. Blend until a dough forms. If the dough is still crumbly gradually add more water.

Gather all of the dough into a ball. At this point you can cover it and refrigerate it until ready to use. Or you can split it in half and roll it out. Place one half in the bottom of a 9″ pie plate (I just pressed the bottom half into the pan). Cover and refrigerate. Roll the 2nd half of the dough onto wax paper until it is large enough to cover the pie. Cover it with a second piece of wax paper and refrigerate.

Let the dough soak (either as a ball or rolled out) for 7-24 hours. If soaking the dough as a ball, after soaking split it in half and roll out as instructed above. You might have to knead the dough a few times when it’s cold to prevent crumbling.

Preparation of all components the night before and simple baking in the morning.

PIE:

4 1/2 cups fresh blueberries (or frozen, thawed)
1 cup organic cane sugar, sucanat or coconut sugar*
2 tsp. gelatin (optional – helps the filling to gel)
6 Tbsp. tapioca flour OR 4 Tbsp. arrowroot OR 3 Tbsp. tapioca flour + 2 Tbsp. arrowroot
1/8 tsp. sea salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbsp. lemon juice

Prepare the pie crust (bottom crust in pan/top crust rolled out). Heat the oven to 450 degrees F.

Combine the filling ingredients. Pour the mixture into the prepared crust. Top with the remaining crust. Flute/seal the edges. Cut slits into the top of the crust.

Bake the pie at 450 degrees F for 10 minutes. Reduce the heat to 350 (leave the pie in the oven) and bake for another 35 – 40 minutes, until the the crust is golden and crisp.

Allow the pie to cool and set completely before serving.

Store covered 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 🙂
 

Soaked Gluten Free Blueberry Pie Bars

I LOVE blueberry pie. And we’ve been eating quite a bit of it lately. But I don’t always have time to make a full pie when the craving hits.

So I came up with blueberry pie bars! They are easy to make. And easier to eat than a piece of pie. A great snack or breakfast. They have all the flavors of a pie without the effort of making a pie.

These bars are soaked, gluten free, egg free, nut free, corn free and can be dairy free. Very allergen friendly and easy on the tummy.
There is no way to replace a real blueberry pie. But these blueberry pie bars come pretty close.
Soaked Gluten Free Blueberry Pie Bars
makes 16 bars
1 1/2 cups amaranth flour*
1/2 cup tapioca flour*
1/4 cup coconut flour*
1/3 cup coconut oil* (melted)
1/3 cup water + lemon juice (1 Tbsp.)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. organic cane sugar, sucanat or coconut sugar*
1 tsp. baking soda
1/2 tsp. sea salt*
1 tsp. cream of tartar (optional – it helps bind things together)
1/2 cup honey
3/4 cups fresh blueberries
1/2 tsp. cinnamon
2 Tbsp. organic cane sugar, sucanat or coconut sugar
1 Tbsp. butter or coconut oil
1 Tbsp. tapioca flour
Combine the flours, coconut oil and lemon water. Cover and let sit 7-24 hours.
Heat the oven to 350 degrees F. Grease an 8″ or 9″ square baking dish.
Add the cinnamon, nutmeg, sugar, soda, salt, cream of tartar and honey to the soaked flour. Mix well with a hand or stand mixer until combined (this can take a little work – make sure it is well mixed and will stick together when pinched with your fingers).
Press the dough into the prepared pan. Pour the blueberries on top and gently press them part way into the dough.
Combine the cinnamon, sugar, butter and tapioca flour. Sprinkle over the blueberries.
Bake 25 – 30 minutes, until golden and baked through. Allow to cool completely before cutting into squares.
These will hold up better in the refrigerator. Store in a sealed container.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Soaked Gluten Free Blueberry Buckle

It’s blueberry season! Time for another blueberry recipe. Growing up my mom made blueberry buckle often when we had fresh blueberries.

This year I decided to recreate  her recipe in a gluten free form. This was absolutely delicious. I just finished the last little bit this morning. It didn’t last long.

I prepared all of the ingredients in the evening. Then in the morning it only took minutes to get it in the oven for a warm breakfast.

Soaked gluten free grains and cooked fruit are quite easy on the gut. So it’s a great way to start the day. Or you could serve it for dessert. Top it with a little ice cream. A wonderful treat.


Soaked Gluten Free Blueberry Buckle

1/2 cup white rice flour*
1/2 cup tapioca flour*
1/2 cup amaranth flour*
1/2 cup soaking liquid (yogurt, kefir, buttermilk, milk + vineger or water + lemon juice)

3/4 cups organic cane sugar, sucanat or coconut sugar*
1/4 cup palm shortening* or butter, softened
1 egg
1 1/2 tsp. baking soda
1/2 tsp. sea salt*
1/4 tsp. cream of tartar (optional)
2 cups blueberries

1/2 cup organic cane sugar, sucanat or coconut sugar
1/3 cup tapioca flour
1/2 tsp. cinnamon
1/4 cup butter, softened (coconut oil or palm shortening would also work)

Combine the flours and soaking liquid. Cover and let soak 7-24 hours.

If desired combine the sugar, shortening, soda, salt and cream of tartar and combine the sugar, tapioca flour, cinnamon and butter. Cover and set aside until ready to bake.

Heat the oven to 375 degrees F.

Add the sugar, shortening, egg, soda, salt and cream of tartar to the soaking mixture. Mix well until any lumps are removed, 1-2 minutes (a hand mixer or stand mixer works well for this). Fold in the blueberries.

Pour the batter into a greased 8×10 or 7×11 pan (a 9×13 pan will work, the cake will just be a little thinner).

Mix the sugar, flour, cinnamon and butter. Sprinkle over the batter.

Bake for 30 – 35 minutes.

*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 Cherry Pie (Egg Free, Nut Free, Corn Free, Dairy Free)

For the last couple of years when cherry season rolls around my husband says we must get tart cherries for pie. Neither of us grew up eating fresh cherry pie. I honestly hated cherry pie since whenever I did have it it was made from a can of pie filling.


But since tasting freshly baked, real cherry pie we are both huge fans. It does take a little more work than some pies since you have to make a filling instead of just putting the fruit/sugar right into the crust. But it doesn’t take long. And it’s well worth the effort.

Of course this year I made a gluten free, corn free version so the whole family could enjoy it. This was my first experiment with making a gluten free pie crust. It tasted great. But it didn’t roll as well as a traditional crust. So I just pressed the dough into the pan for the bottom crust. And we rolled and cut out shapes (like sugar cookies) for the top. I still have some experimenting to do. So be on the lookout for an updated pie crust. In the mean time, this one tastes great!


This was all around a wonderful treat. Even my little guy that doesn’t care for sweets/desserts kept asking for more. Maybe I’ll have to make more tart desserts for him. Top the pie with homemade vanilla ice cream or freshly whipped cream. A perfect mid-summer dessert.

It’s also a fun treat to make with your kids. Let them make their own pie. It’ll taste even better that way. Don’t mind the mess. Just enjoy some time baking with your kids.


Gluten Free Cherry Pie

Filling:
4 1/2 cups tart cherries, pitted
1 1/2 cups organic cane sugar, sucanat or coconut sugar*
4 Tbsp. tapioca flour*, arrowroot or cornstarch
2 tsp. gelatin (optional)

1 1/2 Tbsp. butter to dot (optional)
1 Tbsp. organic cane sugar, sucanat or coconut sugar for sprinkling (optional)

Crust:
1 cup amaranth flour*
1/2 cup tapioca flour*
1/2 cup white rice flour*
1 tsp. sea salt*
2/3 cup + 2 Tbsp. organic palm shortening, butter or lard
1/3 cup water + 1 tsp. vinegar
1 tsp. ground flax seeds (optional – helps bind the dough)

Prepare the crust:

Combine the flours and salt (and flax seeds) in a food processor or bowl. Cut/pulse in half of the fat until it looks like corn meal. Cut/pulse in the other half of the fat to look like small peas.

Add the water + vinegar and blend until fully combined/the dough comes together.

Split the dough into two equal parts. At this point you can cover and refrigerate the dough or use it right away.

Press one half of the dough into the bottom and up the sides of a 9″ pie pan. Set aside or refrigerate until ready to use.

Prepare the filling:

Place the cherries in a medium sauce pan. Cook over medium heat until the cherries have released a lot of juice. This will take about 5 minutes.

Combine the sugar, tapioca and gelatin. Add this mixture to the cherries. Cook, stirring, until the filling thickens.

Remove from heat and allow to cool slightly.


Prepare the pie:

Heat the oven to 375 degrees F.

Pour the filling into the prepared pie crust. Dot with butter. Roll the other half of the pie dough. Cut into shapes and place them on top of the filling. Sprinkle with sugar.

Bake for 50 – 55 minutes, until the crust is golden. Allow to cool completely before cutting. You can warm the pie when 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 Corndogs

Last year I started the routine of having fun finger foods for dinner on Sunday evenings. I don’t always stick to that plan anymore. But this week we did. I made corndogs! That is definitely a fun finger food.


I’ve tried making corndogs quite a few times in the past. But I always tried baking them. They were ok. But not great.

This time I fried them. And made sure the batter was thick enough to stick to the hot dogs. And it worked.

The kids thought it was fun. They didn’t even know what a corndog was. Although now I think they might always want their hot dogs served on sticks.


It was a fun experiment and a perfect July finger food. Maybe next I’ll have to try elephant ears to get the full carnival experience at home.

Gluten Free Corndogs

6-8 grassfed nitrite/nitrate free hot dogs
1/2 cup organic cornmeal
1/2 cup total white rice flour + tapioca flour (I do 2:1)
1/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1 egg
1/3 cup milk or milk substitute
2 Tbsp. butter or coconut oil, melted

coconut oil, palm shortening, lard and/or tallow for frying

Directions:

Cut hot dogs in half. Place each half on a popsicle stick or sucker stick.

Combine the cornmeal, rice flour, tapioca flour, sugar, baking soda and salt. Add the egg, milk and butter. Mix well.

Heat enough oil over medium heat in a cast iron skillet to cover the bottom of the pan.

When the oil is hot, one at a time dip a hot dog in the batter, coating it fully. Place the hot dog in the oil. Cook on each side a few minutes, until golden.

Continue the process until all of the corn dogs have been cooked. Be sure not to crowd the pan so you can easily flip the corndogs. Add extra oil if it gets low.


Serve warm with ketchup or mustard.

Gluten Free Strawberry Shortcake

Summer is here! That means one thing – strawberries. Gluten free strawberry shortcake is the perfect way to enjoy this amazing early summer berry.

Gluten Free Strawberry Shortcake | Homemade Dutch Apple Pie
Do you love strawberry shortcake in the summer? I’ll confess…I’ve never liked it.  Whenever we had it growing up I opted for just vanilla ice cream with the sweetened strawberries on top.
 
I’ve tried it with a variety of cakes. Shortcake, spongecake, angel food cake, etc. Just not my thing.
 
But my family enjoys it. So yesterday the kids and I made this gluten free version of shortcake to eat with our fresh strawberries.

This gluten free strawberry shortcake is so easy to make!

 The dough comes together in minutes and bakes quickly too.  You could have fresh, warm strawberry shortcake in front of you in about twenty minutes, start to finish.
 
I’ve never been a shortcake fan, but I found myself repeatedly “taste testing” this gluten free strawberry shortcake. I think I’m a convert now. Better yet, my whole family really enjoyed this!
 
Top the shortcake with slightly sweetened strawberries. Add fresh vanilla ice cream to complete the perfect summer treat.
 
 
Are you a strawberry shortcake lover? If not this gluten free strawberry shortcake might change your mind.
Gluten Free Strawberry Shortcake
makes 6-9 shortcakes
 
Ingredients:
1 cup white rice flour or brown rice flour
1/2 cup amaranth flour or brown rice flour
1/4 tapioca flour
1/4 cup sorghum flour
1/3 cup organic palm shortening or butter
2 Tbsp. organic cane sugar, sucanat or coconut sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk or milk substitute
 
sweetened strawberries (hull and chop strawberries; add sweetener to taste; let sit for 10 minutes; mash)
 
Directions: 
1. Heat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Cut the shortening into the flour, sugar, baking powder and salt (I do this in my food processor) until it looks like fine crumbs.
3. Add milk. Mix until just blended.
4. Place dough on a lightly floured surface. Knead a few times to make sure the dough is mixed well.
5. Pat dough into a disk 1/2″ thick. Cut into rounds (I used a drinking glass with about a 3″ diameter). Repeat until dough is used up.
6. Place rounds about 1″ apart on the baking sheet. Bake 12 minutes, until golden.
7. Serve fresh out of the oven or reheat for a few minutes before serving.
8. Slice warm shortcake in half. Spread butter on both sides if desired. Top the bottom half with sweetened strawberries. Place remaining half on top. Top with more strawberries and whipped cream or ice cream if desired.
 


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Soaked Gluten Free Blondies (Egg Free, Dairy Free, Nut Free)

I am definitely a chocolate lover. But sometimes I like to go blond instead of brown 🙂  I made a new batch of blondies this morning.

They are soaked and gluten free, so they are easy on the tummy. And they are soft and delicious!

The other great thing about them is that they are really easy to make. I experimented today and made them in my food processor.

It worked great! I added the flour and soaking liquid last night. Then this morning I just added the remaining ingredients, turned on the fp for a minute and my batter was done. Simple. You can also do it with a stand mixer or with a hand mixer or even by hand (it just takes a little more time and muscle by hand).

I did add some mini chocolate chips to give a subtle chocolate flavor. But you could make these without the chips.

How about you…are you a brownie or a blondie person?



Soaked Gluten Free Blondies
makes a 9″ square pan

1 cup white rice flour
1 cup teff flour
1/4 cup + 2 Tbsp. coconut oil, melted
2 Tbsp. lemon juice + water to equal 1/2 cup
1/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup chocolate chips (optional)

Mix the flour, coconut oil and lemon/water mixture. Cover. Let soak 7 – 24 hours.


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

Add the honey, salt, soda and cream of tartar to the flour mixture. Mix well (until lumps are gone).

Stir in the chocolate chips.

Spread the batter into the prepared pan.

Bake 20 – 25 minutes. Let cool 5 – 10 minutes. Cut into bars.


These hold up well in the refrigerator or freezer.