Home » Kid-friendly Recipes » dairy free » Page 24

Category: dairy free

Teff and Rice "Granola" Bars (gluten free, egg free, nut free, dairy free, oat free, soaked)

I’m still working on making safe snacks for myself that I can stock up and then just grab when I need them. Yesterday I decided to make some “granola” bars. Although oats are technically gluten free I haven’t tolerated them for years now. So I have to come up with other ways to make granola.

My grains for yesterday were teff and rice. I used a combination of the two to make a very simple, very tasty treat! They got approval from every family member. And that says a lot from some picky eaters and texturally challenged pallets.

These come together in minutes and fit the bill for a filling, healthy snack. Exactly what I need. I actually ended up eating about four of them yesterday 😛  They were my carb/grain for the day…I didn’t feel like doing any other baking.

These are fine at room temp. But they hold together better if they are refrigerated. And you can make a big batch and freeze them. These are gluten free, egg free, dairy free, nut free, oat free and vegan)

**I just made a soaked batch of these bars. They taste great!! And I’m sure they will be easier on my tummy. I’ve updated the recipe so you can try them either way.

Teff and Rice “Granola” Bars
makes 10 bars

1 cup teff flour
1 cup rice flour (I use white rice because it is easier to digest)
1/4 cup + 2 Tbsp. coconut oil
1/4 cup + 2 Tbsp. honey
1/4 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup dried fruit (I used blueberries and cranberries)
1/3 cup mini chocolate chips

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

Heat coconut oil and honey in a pan over low heat until both are melted.

Mix the teff, rice, salt, baking soda, cream of tartar, dried fruit and chocolate chips. Pour oil/honey mixture over top and stir until combined.

Spread the mixture into the prepared pan. Bake about 20 minutes. Let the bars cool for 15 minutes. Cut into bars. Gently transfer the bars from the pan to a plate. Refrigerate until ready to eat.

Store them in a sealed container in the refrigerator or freezer.

**To make soaked granola bars:

Melt 1/4 cup of coconut oil. Combine the teff flour, rice flour, coconut oil and 2 Tbsp. lemon juice + enough water to equal 1/2 cup. Cover and let soak 7 – 24 hours.

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

Heat 2 Tbsp. coconut oil, 1/4 cup + 1 Tbsp. honey in a pan over low heat until liquid.

Add 1/2 tsp. sea salt, 1/4 tsp. baking soda, 1/2 tsp. cream of tartar, 1/3 cup dried fruit and 1/3 cup mini chocolate chips to the soaked flour. Mix. Pour the honey/oil over top and mix well.

Spread the mixture into the prepared pan. Bake 20-25 minutes. Let the bars cool for 15 minutes. Cut into bars. Gently transfer the bars from the pan to a plate. Refrigerate until ready to eat.

Pumpkin Pot Pie With Soaked Amaranth Crust (gluten free, egg free, dairy free, nut free)

I’m still at it with my alternative grain experiments. Today I used soaked amaranth to make a delicious pie crust. Then I made a savory pumpkin salmon filling. What an awesome breakfast treat!!

I love starting my day with broth, omega-3s, saturated fat, plenty of carbohydrates and lots of sea salt.

This was really easy to make. It does take a little time for things to bake and cook. But there is very little hands on time.

Are you looking for a very satisfying breakfast, lunch or dinner treat? Give this pot pie a try. You won’t be disappointed!! And your whole body will thank you.

Pumpkin Pot Pie With Soaked Amaranth Crust
serves 1

Crust:
1/2 cup amaranth flour
2 – 3 Tbsp. palm shortening, butter or lard
1 – 3 Tbsp. warm water
1 Tbsp. lemon juice

Filling:
3/4 cups broth (beef, chicken or turkey)
1/2 cup pumpkin puree (or winter squash)
2 Tbsp. coconut oil (optional)
sea salt to taste (I use a LOT)
garlic powder to taste
2 Tbsp. cooked salmon (optional…or any other cooked meat or vegetable)

Directions:

Mix flour and shortening until just crumbly. Add 1 Tbsp. warm water and 1 Tbsp. lemon juice. Mix. If the mixture is still really dry gradually add more water. It should stay a little crumbly. Cover and let soak for 7-24 hours.

Heat oven to 375 degrees F. Grease a small oven safe dish (I use a small pyrex dish/cup).

Add a little water to the crust mixture until the dough holds together. Press into the prepared dish and up the sides. Bake for 25 minutes.

While the crust is baking simmer the broth, pumpkin, coconut oil and salt until it reduces and gets thick (about 20 minutes). Add the salmon during the last few minutes.

Pour the pumpkin filling into the hot crust (fill it to the top. There might be extra filling…it can be eaten plain). Bake another 10 minutes. Let set 5-10 minutes before eating.

Soaked Garbanzo Flour Carob Scones (gluten free, egg free, dairy free, nut free)

I’m starting to experiment with alternative grains. And I want to try soaking them to make them easier to digest. Today was one of my first major experiments.

I’ve never used garbanzo bean flour before. I’ve never even heard much about it, let alone using it soaked. And I’ve always soaked my grains with a dairy-based product. This time I tried lemon water. So I was ready for a total flop with my baking today. I was already brainstorming alternative breakfasts 😛

I tasted the flour when I opened it yesterday. And I thought it was pretty gross. How could this turn into anything appetizing? But I gave it a go. I poured and mixed and tasted and poured and mixed some more. I didn’t really measure things, just eyeballed and tasted. Is that a recipe for disaster when baking? I stuck them in the oven…and lo and behold these scones are awesome!!! I need to put them away somewhere before I eat them all.

I did not expect them to taste this good. The combination of garbanzo, carob, cane sugar and vanilla gives them a wonderful chocolate flavor. And the texture is great too. Slightly crisp on the outside. Still a little soft on the inside.

These are really just big chocolate cookies 🙂  But I call them scones or breakfast cookies. That makes it more acceptable to eat them for breakfast, right?

Whether you want them for breakfast, lunch, dinner or a snack you should give these scones/cookies a try! A delicious alternative to traditional grain-based baked goods.

Soaked Garbanzo Flour Carob Scones
makes ~ 5 scones

1 cup garbanzo flour
1/4 cup warm water + 1 Tbsp. lemon juice

1/3 cup organic cane sugar
2 Tbsp. carob powder
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. vanilla
2 Tbsp. palm shortening (or lard or butter)

1/4 cup mini chocolate chips (optional, use dairy free, egg free, nut free chips) (affiliate link)

Directions:

Mix flour and water/lemon juice. Cover and let soak 7-24 hours.

Heat oven to 400 degrees F.

Add sugar, carob, baking soda, cream of tartar, salt and vanilla. Mix well. Add shortening and mix.

Drop large spoonfuls onto a parchment lined baking sheet.

Bake 20 minutes. Serve warm or cooled.

Raw Cheesecake

Rebecca and I were browsing recipes this week. We came across these mini st(raw)berry cheesecakes from Lexie’s Kitchen. A simple recipe that looked perfect for a Valentine’s Day treat.

So we tried them. They are wonderful!! A big hit with the whole family. And they really are super easy to make. No baking required.

 

I substituted almonds for the other nuts since that’s what I had on hand. They still turned out very well.

Since they were so good I decided to try making a modified version that I can eat. So I came up with a nut free blueberry cheesecake. Equally as delicious!!

Here are both recipes. Mix and match fruits and crusts. A perfect little treat that is quite healthy.

 

Mini St(raw)berry Cheesecake
makes ~ 12 mini cakes

Crust:
3/4 cups crispy macadamia nuts or almonds
1/8 cup raw coconut flakes
1/2 cup pitted dates
pinch sea salt

Filling:
1 1/2 cups crispy cashew nuts or almonds
1/3 cup lime juice or lemon juice
1/3 cup honey
1/3 cup coconut oil
1/2 cup fruit (strawberry, blueberry, raspberry, etc.)
2 tsp. vanilla
pinch sea salt

In a food processor or high powered blender process the crust ingredients until a sticky dough forms.

Press into 12 paper muffin cups in a pan. Freeze or refrigerate while making the filling.

In a food processor or high powered blender process the filling ingredients until smooth. Pour into the muffin cups. Freeze or refrigerate until set.

 

Mini Blueberry Cheesecake
makes ~ 12 cakes

Crust:
3/4 cups white rice flour
1/8 cup raw coconut flakes
1 cup pitted dates
pinch sea salt

Filling:
1/2 cup white rice flour
1/3 cup lemon juice
1/3 cup honey
1/3 cup coconut oil
3/4 cups blueberries
pinch sea salt

In a food processor or high powered blender process the crust ingredients until a sticky dough forms.

Press into 12 paper muffin cups in a pan. Freeze or refrigerate while making the filling.

In a food processor or high powered blender process the filling ingredients until smooth. Pour into the muffin cups. Freeze or refrigerate until set.

Sweet Potato Lentil Soup

I continue to push myself a bit and try new foods that have been on my avoid list for a while. This week I tried sweet potatoes. And I tried them in a very delicious way…sweet potato and lentil soup! I found the recipe on Food.com.

It was really easy to make. I actually prepped it first thing in the morning. Then at dinner time all I had to do was warm it. We all really enjoyed it. You’d never know it has lentils. So it’s a great way to sneak them into a meal since they are so healthy.

I used regular green lentils instead of red…mostly because I started soaking the lentils before I read the recipe thoroughly 😛  I’ll have to try it with the red sometime. I also just used what spices/herbs I had on hand. So ours tasted a bit different than the original, but it was still good.

I did learn that sweet potatoes are still on my avoid list 😛  But at least I got to enjoy this tasty soup.

I did not make a full recipe. I’ll post it as I made it. There was enough for two adults, one child and enough leftover for a couple more bowls.

I garnished the soup with crispy chickpeas (sauteed in evoo until crisp). They added nice texture to the soup.

Sweet Potato and Lentil Soup
~ 4 – 5 servings

3 cups chicken or turkey broth (or water)
3/4 cups lentils (red or green), soaked
3 cups sweet potatoes, cut in large chunks
2 tsp. garlic powder
1 tsp. cumin
3 tsp. sea salt
1 tsp. thyme

Combine all ingredients. Cover and bring to a boil. Simmer until the potatoes and lentils are cooked, about 30 minutes.

Use an immersion blender to puree the soup (or puree it in a blender and pour it back into the pan). Adjust seasoning to taste.

White Rice Pancakes (egg free, nut free, dairy free, gluten free)

I continue to experiment with my allergy-free foods. Last night for dinner I made pancakes. I made our usual buttermilk pancakes for the family…whole wheat, dairy and eggs. Doesn’t quite cut it for me.

It was a rice day for me, so I tried rice pancakes. I didn’t really have a recipe. I just kind of poured and mixed what I thought might work. I ended up with a thick white batter that I really thought would just turn into a messy glob in the pan. But to my great surprise (and to my growling tummy’s delight) they turned out quite well!

My biggest concern was not being able to use eggs. But it wasn’t a problem. I compensated with a little extra baking soda and some oil.

These weren’t as light and fluffy like the other pancakes I made. They were a little thicker. I’m sure I’ll keep experimenting with the recipe. But honestly I really liked them. I found myself sneaking another bite and another bite and another bite as we sat at the dinner table (after I was “done” with my dinner :P). And then I started snacking on them later in the evening 🙂  The combination of white rice, coconut milk and lard gave them a unique, addicting flavor.

When I search for gluten free recipes I get the usual combo of about five different flours and gums to bind them all. I can’t do that with a rotational diet. I have one or two grains allowed each day. And I can’t do gums. So my goal is to make simple allergy-free recipes that don’t require twenty ingredients.

Eating allergy-free foods doesn’t mean you have to give up your favorite meals or buy a ton of specialty food. Do you have a go-to pancake recipe? Do you have a favorite allergy-free breakfast? Give these pancakes a try. Even if you don’t have to eat allergy-free. It’s a nice change from the usual wheat pancakes.

White Rice Pancakes (egg free, nut free, dairy free, gluten free)
makes ~ 6 pancakes

1 cup white rice flour (you could substitute another gluten free flour…you may have to adjust the liquid ratios)
1 cup coconut milk (I used mostly the liquidy part but also a little of the cream)
1/3 cup water
1 1/2 Tbsp. EVOO
1 tsp. baking soda
3/4 tsp. salt
2 Tbsp. cane sugar

lard, tallow, coconut oil or palm shortening for frying (you can use butter if you are not dairy free)

Directions:

Mix all  ingredients (except frying oil). Adjust to desired thickness by adding more coconut milk or water.

Fry in lard over medium heat on griddle until golden, 3-5 minutes per side.

Serve with honey, maple syrup or fruit topping.

These can also be used as bread/buns.

Candy Bar Ice Cream (gluten free, egg free, nut free, dairy free option)

I had some raw cream to use up this week. Of course that means ice cream 🙂  So the kids and I made a fresh batch yesterday.

With all of my food restrictions I was wondering what flavor to make, besides plain old vanilla again. I had just made some crunchy crumble the day before. And we like ice creams that are fruit pie/cobbler/crumble flavors. So I thought we’d try a crumble ice cream…without the fruit.

I made a larger batch of the white rice crumble, using white rice flour, palm shortening and maple syrup. I added it to a batch of egg free vanilla ice cream. It was really good!

As I was scooping it out of the ice cream maker we all tasted it…and instead of tasting like a cobbler it tasted like a crunchy/nutty candy bar. So I added a few mini dairy free, egg free, gluten free chocolate chips to make candy bar ice cream! Amazing!!

I can only eat it once in a while (every four days at most). But what a treat!!

Do you like candy bars but have a lot of food restrictions? Give this candy bar ice cream a try. You can swap the cream for coconut milk to make it dairy free. You could even try making the crumble with coconut flour or almond flour to make it grain free. There is a version for almost everyone.

Candy Bar Ice Cream

Ingredients:

3 cups raw cream (or coconut milk)
1/3 – 1/2 cup maple syrup (or honey or a combination)
1 tsp. organic vanilla (optional)

1/2 cup white rice flour
2 Tbsp. palm shortening, lard or butter
2 Tbsp. maple syrup or honey

1/4 cup dairy free, egg free, gluten free mini chocolate chips (optional)

Directions:

Heat oven to 400 degrees F.

Combine the flour, shortening and syrup until crumbly. Spread on a baking sheet. Bake 10-15 minutes, until golden. Let cool completely.

Combine cream, syrup and vanilla in a blender. Adjust sweetness to taste (make it a little sweeter than seems right since the sweetness goes down as it processes).

Process ice cream in an ice cream maker according to directions (mine takes 15 – 20 minutes in a Kitchen Aid attachment). Add the crumble during the last minute or two of processing.

Transfer the ice cream to a freezer safe container. Stir in chocolate chips. Freeze until firm.

Let ice cream set at room temperature for 5 – 10 minutes before serving.

Crunchy Crumble (gluten free, dairy free, egg free, nut free, corn free)

I made it through a full day on my rotational diet (yay!!), eating three meals that weren’t exactly the same 🙂  Then evening rolled around. And I wondered what in the world I was going to eat?

I have to have a snack before bed. If I don’t my stomach will growl all night, and I can’t sleep well. So I needed something.

I have not had time to make any snacks/baked goods with new grains. I didn’t have any fruits on my list for the day actually in the house. I had already eaten beets and green beans for every meal…and didn’t want more for bedtime snack. There was no leftover pork or rice. I was pretty much out of food for the day.

So I came up with a quick, easy, crunchy snack that was just what I needed. And it was so good!!! I’m actually bummed now that I can’t have it again for four days.

It’s like the topping for a crumble/crisp. But you can eat it plain 🙂  The best part? It took 3 minutes to prepare. And you can actually eat it without baking it if you’re looking for something really quick. It won’t be crunchy that way, but it still tastes great.

This crumble is the perfect crunchy treat at the end of the day. You can eat it plain, sprinkle it on fresh fruit or make a little crumble with it by baking it on fruit. Lots of options. This is a single serving.

Now the wheels are turning. I foresee some dessert baking coming soon 🙂

Crunchy Crumble
serves 1

1/4 cup white rice flour
2 tsp. lard (or palm shortening or butter)
2 tsp. maple syrup (or honey)

Heat oven to 400 degrees F.

Mix flour, lard and syrup. Break into crumbles in an oven safe dish or on a baking sheet. Bake for 12 – 20 minutes, until golden brown. Allow to cool for a few minutes to fully crisp.

Single Serving Simple Pot Pie (gluten free, egg free, dairy free, nut free)

I’ve just started my rotational diet. And I have a trial four day rotation that I’ve laid out. It’s still a work in progress, but it’s a start.

So today I’m allowed rice as my starch/grain, lard as my fat and beans and beets as my vegetables. How do I make that appealing all day long? I had rice cooked in chicken broth with beets and beet greens for breakfast. But I didn’t really want the exact same thing for lunch.

I came up with this easy single serving pot pie. Lots of nourishing broth and fat. Plus it’s super delicious! It really hit the spot for a comforting lunch as I’m adjusting to having my options so limited/so different from what they were just a week ago.

I was also trying to feed two grumpy kids, so it’s a bit lacking in visual appeal. But you get the idea.

My protein for today is pork. I don’t have any cooked yet (I’ll be making it for dinner). But it would be a great addition to this dish. Chicken or turkey would be great too. And any kind of vegetable will work.

I didn’t measure anything as I was cooking. I’ll give a rough idea of quantities. But feel free to adjust as needed. And you can multiply this to make a larger dish to feed more than one person.

Single Serving Pot Pie

1/4 cup white rice flour
1 Tbsp. lard (or palm shortening or butter)
2 tsp. water
1/4 tsp. sea salt

1 cup chicken broth
1/2 cup vegetables (I used roasted golden beets and frozen green/yellow beans)
1 Tbsp. white rice flour
sea salt to taste
2 tsp. lard (or butter)
1/8 cup cooked pork, turkey or chicken (optional)

Heat oven (I used the toaster oven) to 400 degrees F.

Combine flour, salt and lard. Add enough water for the dough to stick together. Mix until combined. Press into bottom and up the sides of a small oven safe bowl (I used a small pyrex dish). Bake for 15 – 20 minutes.

While the crust is baking, in a small cast iron or stainless steel pan bring chicken broth to a boil. Add vegetables, lard and seasoning. Simmer until broth begins to reduce (about 10 minutes). Add meat. Sprinkle on flour and stir. Continue to simmer until thick. Adjust seasoning to taste.

Pour the filling into the baked crust. Return to the oven. Bake 5 more minutes. Serve warm.

Chocolate Chip Scones (dairy free, egg free, gluten free, nut free)

I got all of my food allergy results a few days ago. So what does that mean? Let the experimentation begin!

I made two batches of chocolate chip scones this week. Both are egg free. One is also dairy and gluten free. Both are delicious! And very easy to make. Honestly, the dairy and gluten free version tasted just like chocolate chip cookies to me. What a treat as I embark on this journey.

As someone that is passionate about baking…and loves to taste what I make, it’s good to know I don’t have to completely give up what I love. Having some allergen friendly treats here and there will definitely make this process easier.

These scones are great for breakfast, brunch or a snack any time of day. They pair well with soup too. Give them a try. Which version do you like best?

 
 

Chocolate Chip Scones (egg free, nut free)

1 cup whole wheat flour*
1 cup white rice flour
1/3 cup sucanat/rapadura or cane sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup chocolate chips (dairy, egg, soy free)
1/2 cup butter (cold)
1/2 cup milk
3 Tbsp. sour cream

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Mix flour, sugar, baking soda and salt (in a bowl or food processor).

Cut in butter until the dough is crumbly (I do this with my hands or food processor).

Mix in chocolate chips.

Add milk and sour cream. Mix until a ball of dough forms. Shape dough into a round disk, 1/2 – 3/4″ thick. Cut into 8 – 10 scones.

Place scones on prepared baking sheet. Bake about 25 minutes. Allow to cool for about 5 minutes.

*You can use all wheat flour or all white rice flour (to make them gluten free).

Chocolate Chip Scones (egg free, dairy free, gluten free, nut free)

2 cups white rice flour
1/3 – 1/2 cup sucanat/rapadura or cane sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 – 1/2 cup chocolate chips (dairy, egg, soy free)
1/2 cup palm shortening
1/4 cup squash or pumpkin (pureed)
1/2 cup water

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Mix flour, sugar, baking soda and salt (in a bowl or food processor).

Mix in the shortening until the dough is crumbly (I do this with my hands or food processor).

Mix in chocolate chips.

Add the water and squash. Mix until a ball of dough forms. Shape dough into a round disk, 1/2 – 3/4″ thick. Cut into 8 – 10 scones.

Place scones on prepared baking sheet. Bake about 25 minutes. Allow to cool for about 5 minutes.