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These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Quick And Easy Scotcheroos {Gluten, Dairy, Egg and Nut Free!}

 

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

I grew up eating scotcheroos.

My mom still makes them all the time. She brings them to the neighbors, brings them for fellowship at church, etc.

But I haven’t made them or had one in years, though. Why? They are filled with not-so-good stuff. The main 3 things…Rice Krispies, corn syrup and regular peanut butter (hydrogenated oils and GMO nuts.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

A Fresh Look.

I like to update classic recipes using real ingredients. So I gave these scotcheroos a makeover.

I use plain puffed brown rice, cane sugar, honey and sunbutter in the base. Then I simply melt allergen free chocolate chips for the topping.

Even with three kids trying to help these took about ten minutes from start to finish. There is no baking required. Just a few minutes at the stove. The mix and pour.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

And, yes, they got a huge two thumbs up from everyone! Be forewarned…one batch may not be enough.

Scotcheroos also make a great party treat because they are free of gluten, corn, eggs, dairy, nuts and soy!

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Kids In The Kitchen.

This may be one of our new favorite treats. And pretty soon my kids can make it without my help since they are learning to cook through the Kids Cook Real Food ecourse. My five and eight year olds can cook at the stove. Even my two year old can measure and pour quite well.

Ready for a special dessert with no allergens and very little effort? I’ve got you covered!
These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

 
Quick And Easy Scotcheroos
Serves 16
A simple allergy friendly bar that requires no baking.
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Ingredients
  1. 1/2 cup organic cane sugar or sucanat
  2. 1/2 cup honey
  3. 1/2 cup plain sunbutter
  4. 3 cups organic puffed brown rice
  5. 1/2 tsp, vanilla (optional)
  6. 1 1/2 cup chocolate chips
Instructions
  1. Mix sugar and honey in a large saucepan. Heat and boil until sugars are dissolved (about 2 minutes).
  2. Remove from heat. Stir in su butter, rice and vanilla.
  3. Spread in a greased 9" square pan.
  4. Melt the chocolate chips in a double boiler until smooth. Poor over rice mixture. Let cool completely before cutting (in the refrigerator works best).
Just Take A Bite https://justtakeabite.com/

 

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Grain Free Granola (dairy free, egg free, GAPS-legal)

I’ve been cutting back on grains lately to see how that impacts my gut and my fertility. And I recently came across a recipe on Heartland Renaissance for grain free granola. I just finished off my last batch of granola the other day, so it’s time to restock. It helped that I have crispy pecans, walnuts, almonds and pumpkin seeds on hand. So everything was all set to go. I didn’t follow this recipe completely. I never measure anything when I make granola. And I didn’t heat the oil/sugar. My coconut oil is always liquid these days from the heat 😛  I just chopped the nuts together (instread of separately). Then stirred in seeds, dried fruit, coconut oil and maple syrup. Very quick prep! The verdict…awesome! It’s actually better than the versions I’ve been making lately with soaked/dried oats. I’ll just have to remember not to eat too much at once now so I don’t go totally overboard on nuts in one sitting 😛

*Edited 4/7/11 – I tried making an unbaked version of this today. Worked great!! I keep the granola in the fridge, and it’s always hard anyway from the coconut oil. So I figured it wouldn’t change much if I didn’t bake it. I was right. Plus it makes less mess (no pan to clean up) and makes sure you’re not doing any harm to the wonderful crispy nuts 🙂  I only used honey to sweeten it today to make it GAPS legal. I’ll add to the recipe below to reflect this update.

This post is linked to Wheatless Wednesday at Naturally Knocked Up.
This post is linked to the Gluten Free Recipe Parade at Heavenly Homemakers.
This post is linked to Grain Free Tuesdays at Hella Delicious.

Grain Free Granola

2 cups almonds (I used a combo of crispy almonds, walnuts and pecans)
2 cups walnuts
1 cup pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces (I used a mix of homemade dried fruit – strawberries, pineapple, blueberries, cherries and raisins.)
1 cup unsweetened shredded coconut
1/3 cup sesame seeds, optional (I didn’t add these.)
1/2 stick butter or coconut oil or combination of both (I have used both. A combo works very well)
1/2 cup brown cane sugar, sucanat, muscovado sugar, honey or maple syrup (I have used maple syrup and honey. A combo of sweeteners works well.)
1-1/2 tsp. vanilla (I didn’t add this, but it would be good)

Preheat oven to 300 degrees Fahrenheit.

In a food processor, place the 2 cups of almonds and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour almonds into a large mixing bowl. Do the same thing with the walnuts. (I did all the nuts at the same time.) Add the remaining seeds, fruit and coconut to the bowl and mix well.

In the meantime, combine butter/oil, sugar and honey over heat until combined. Take off heat and stir in vanilla.

Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.

Pour the granola out onto a greased (I use silpat), walled cookie sheet and spread out to an even layer. Bake in the oven for 15-20 minutes until you can smell the nuts roasting. When done, remove and allow to briefly cool on the cookie sheet before decanting into your preferred storage jar while still warm, taking care not to allow it to cool completely on the cookie sheet as it can stick.

GAPS-legal Granola (modified, unbaked version)

4 cups any combination of crispy nuts (I have used walnuts, pecans, almonds, hazelnuts, macadamia nuts, brazil nuts and peanuts)
1 cup crispy pumpkin or sunflower seeds
1 cup dried fruit of your choice, chopped into bite size pieces or raisins
1 cup unsweetened shredded coconut
1/3 – 1/2 cup coconut oil or butter or combination of both (dairy free w/o butter)
1/2 cup honey

In a food processor, place the nuts and pulse a few times until they are chopped up. Some pieces will be much finer than others, which is what you want. Those little, fine pieces will remind you more of what granola is supposed to feel like (i.e. mimics a cereal grain in texture) while the big chunks are welcome as well. Pour  into a large mixing bowl. Add the remaining seeds, fruit and coconut to the bowl and mix well.
In the meantime, combine butter/oil and honey over heat until combined.
Pour the hot liquid into the nut mixture and stir well until evenly combined and all pieces are coated.

Scoop granola into glass jars and let cool. Store in the refrigerator or freezer (for long term storage). Serve right from the fridge or let sit at room temp for a bit to soften. Serve in yogurt/kefir, with milk or plain.

Pumpkin Soup

I’ve been making a lot of things with pumpkin this month…but all sweet stuff. I decided to be brave and try something savory. I made pumpkin soup for dinner last night. I got the recipe from All Recipes and modified it a bit. I wasn’t sure any of us would like it. But we all did! Even Rebecca loved it. It definitely had good flavor. And it was super easy to make. I prepped it in the morning (cooked and pureed it) and then just simmered it for a bit at dinner time. I love prep ahead meals. And I think it really adds to the flavor to let it sit for a bit. I only made a half batch, and there isn’t much left. Next time I’ll make the full recipe. We had it for our main dish…a light, healthy fall meal…pumpkin soup and homemade bread with homemade apple butter. But it would be good as a first course/part of a meal for guests.

Pumpkin Soup

6 cups chicken broth
1 1/2 tsp. salt
4 cups pumpkin puree
1 cup chopped onion
1/2 tsp. chopped fresh thyme or 1 tsp. dried thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Heat the broth, salt, pumpkin, onion, thyme, garlic, and spices. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup with an immersion blender if necessary
Stir in the heavy cream.

Zucchini Bread

I made a batch of zucchini bread this morning. Yum!! I used my mom’s recipe. It’s almost identical to my MIL’s recipe except a few spices. I decided to do a little variation. I did 2:1 white flour to whole wheat flour. I used 1/2 canola oil and 1/2 coconut oil. And I made 3 loves…1/2 the batter as is, 1/4 with mini chocolate chips and 1/4 with chopped walnuts. I can’t wait to try some 🙂 Zucchini bread is always good. I also grated some zucchini to freeze so I can make zucchini bread in the winter 🙂

Edited 1/19/13 – Updated ingredients.

Zucchini Bread

3 eggs (or 4 egg yolks + 3 Tbsp. water or milk)
2 cups grated zucchini
1 cup butter or coconut oil, melted
2 cups organic cane sugar
3 cups flour (organic all purpose or whole wheat)
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon

 

*can add chopped nuts, raisins, blueberries and/or chocolate chips

 

In a large bowl beat eggs. Stir in zucchini and oil. Add dry ingredients and stir. Fold in any add-ins. Pour in 2 greased loaf pans. Bake at 350 for 50-60 min.

Cashew Avocado Chicken Salad

I tried another chicken salad recipe last night. I came across it a bit ago on All Recipes and it sounded really good…chicken, avocado, cashews…what’s not to like? 🙂 It was super easy and so yummy!!! (Plus it was filling and full of healthy fat for me:) All 3 of us loved it. In Rebecca’s words, “mmm…mun dee.” I didn’t actually measure anything when I made it. I just eyeballed everything and tasted as I went. I’m not a huge ranch dressing fan, so I did half dressing and half mayonnaise. This recipe is for a sandwich. I just served mine over a bed of spinach and tomatoes. Justin had his on a bun (homemade). Maybe sometime I’ll try it with the bacon and swiss. I didn’t make a full recipe. What I made was enough for our dinner and Justin’s lunch tomorrow.

**Recipe update 6/17/11

Cashew Avocado Chicken Salad

4 cooked, boneless chicken breast halves, shredded (I used 1 large breast, roasted w/ EVOO, salt and pepper, then cubed)
1/3 cup homemade mayo or combo of mayo and sour cream
1 1/2 Tbsp. chopped fresh dill or 1 tsp. dill weed
1 cup cashews
1 avocado – peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted (serve it on spinach or GF bread to make it GF)

In a large bowl, mix the cooked chicken, mayo, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes. (This is where I stopped. I chilled it for 1 hour and served it.)

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.

**Edited 3/4/10
We made the full sandwich version last night on homemade whole wheat bread with bacon and muenster cheese. This is soooooo good!

Fried Chicken

This chicken recipe is from my mother-in-law. It’s not really fried, bit it tastes like it is.

“Fried” chicken is very easy to make and tastes very good. I’ve been making it since before we got married!

I love that it requires very little hands on time. You just brown the chicken, cover and let it cook for an hour.

My whole family really enjoys this chicken. It can be made with just about any kind of flour. And it pairs well with just about any sides and sauces. Perfect.

Fried Chicken
 
boneless, skinless chicken breasts (as many as you need)
~ 1/4 cup flour per chicken breast (I just put some in a bowl…however much looks right)
salt and pepper to taste
~1 Tbsp. olive oil
 
Trim any fat off chicken. Mix salt and pepper into flour. Coat each chicken breast in flour. Heat oil in pan. Place chicken in pan top side down. Cook about 5 min. – until browned. Flip chicken. Cook another 2 min. Reduce heat to very low. Cover and cook for 1 hour. About 5 min. before serving take lid off pan and flip chicken to re-crisp the top side.
 
Serve as is, with dipping sauce (sweet ‘n’ sour, bbq, etc.) or topped with sauce (pesto, etc.).

Hot Fudge

This is a recipe I got from my mom. I don’t know where she got it, maybe my grandma? It’s the best hot fudge recipe! So good and so easy. I always have some in the fridge. I made this batch to have for the holidays…to put on cheesecake 🙂 Yum!!!

You can make this gluten free. You could leave out the butter to make it dairy free.

Hot Fudge

makes about 2 cups

1 cup organic cane sugar
1/3 cup organic cocoa
2 Tbsp. all purpose flour OR 1 Tbsp. tapioca flour (to make it gluten free)
1/4 tsp. salt
1 cup boiling water
1 Tbsp. butter
3/4 tsp. vanilla

Blend sugar, cocoa, flour and salt in sauce pan. Turn on heat and add boiling water. Bring to a boil. Cook, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir in butter and vanilla. Store in refrigerator.

*The sauce will thicken more as it cools.

Canned Applesauce

I canned my first batch of applesauce of the season last night. I finally got to try out my apple peeler. All I can say is WOW! What a time saver. If you want to do any significant amount of canning and/or baking with apples I highly recommend getting one. It only takes a few minutes to peel, core and slice enough apples for a whole batch of sauce (15-17 LARGE apples) instead of like a half hour doing it by hand. I wish I had gotten one years ago.

Since I didn’t have a ton of time last night I did a batch of chunky applesauce. I added sugar to this batch…it will be for Justin and me (or Rebecca when she’s older). I cooked another batch this morning before breakfast (that’s how fast it goes with the peeler:). I’ll run that through the food mill and can it later today. I didn’t add sugar to this batch. Hopefully it’s sweet enough. Some of the apples are kind of tart this year.

I’ve still got lots of apples, so I’m hoping to do several more batches of sauce…especially since it’s so fast now. I want to freeze some sliced apples. And I’m hoping to try apple butter tomorrow. I got Justin’s mom’s recipe. Looks like it takes a while, but it’s soooo good (I’ve had hers). So we’ll see how it goes. I’ll post that recipe after I make it. Here is the basic applesauce recipe…also from Justin’s mom

.

Canned Applesauce
4 1/2 qts. apples, peeled, cored and roughly chopped into big chunks
1 qt. water
1 cups sugar (optional)
 
Boil water with sugar.
Add apples. Bring to a boil.
Boil 5 min.
Can in boiling water for 20 min. Makes 7 pts. (Can in boiling water for 25 min. if using quarts).
 
*This is the original recipe. From experience here is what I’ve come up with that works for me:
30 med – large apples
3 cups water
 
*After cooking the apples for a few minutes I mash them with a potato masher to break them up a bit more.

** I puree the apples in my Vitamix for smooth applesauce. When using this method you don’t have to peel the apples. The peels blend right in.

Granola

Homemade granola is such an easy breakfast or snack to have on hand in the cupboard or in the freezer. You can adjust it to your own taste.
 
Mary’s Granola
12 cups rolled oats
1 1/2 cups dried fruit (any mix or just raisins)
2 tsp. cinnamon
optional mix ins:
-1 1/2 cups wheat bran or wheat germ
-1 cup chopped crispy nuts (almonds, pecans and walnuts work well)
-1 cup crispy seeds (pumpkin, sesame, sunflower, etc.)
-1 cup shredded coconut
-1 tsp. vanilla
1/2 cup honey and/or maple syrup
1/2 cup melted butter or coconut oil or combo of each
 
Heat oven to 325. Mix all dry ingredients, except fruit in one or two large bowls (however it is easiest to stir). (Mix a small amount of safe (oats, coconut, wheat bran, coconut, rasisins), dry ingredients in a smaller bowl for a toddler to mix and eat:) Heat honey and butter/oil in small pan until all melted/mixed. Pour over dry ingredients. Mix well. Spread granola onto baking sheets (you can do all of it on 2 sheets…they’ll be very full. Or you can do it on 4 sheets (2 batches) so that it bakes a little more evenly. You may have to cut the baking time down a bit if you do it on 4 pans). Bake 20 – 30 min., stirring 2 or 3 times throughout. Add fruit during the last 5 min. or after granola is done baking. Let cool. Store in sealed container or bag. Freezes well. I generally freeze it in gallon freezer bags then just take out a little at a time as we need it. It can even be eaten directly from the freezer. You can scale the recipe down if you don’t want to make a large batch. I make a ton and freeze it so that I don’t have to make it all the time.

 
Here is the recipe we have from Justin’s mom:
 
Granola
 
4 cups rolled oats
1 cup wheat germ
1 cup chopped nuts
1 cup coconut
1 (1 oz.) can sesame seeds
1 cup raisins
1/3 cup oil
1/3 cup honey
1 cup chopped dates (optional)
 
Heat oven to 300. Combine dry ingredients. Heat oil and honey to combine. Pour over dry ingredients. Mix well. Spread on baking sheet. Bake 12 min., stirring after 6 min. Add dates. Let cool.