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Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones

Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.

Einkorn Pumpkin Scones | Just Take A Bite

Have you ever tried einkorn flour? It is quite new to me.

If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!

Baking with einkorn.

Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.

Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.

I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.

Einkorn Pumpkin Scones | Just Take A Bite

Start simple.

I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.

Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!

The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.

Einkorn Pumpkin Scones | Just Take A Bite

I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.

Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!

If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.

Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.

Do you like scones as much as I do? What is your favorite flavor?

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones
Yields 12
A simple scone made with pumpkin and einkorn flour.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 cups all purpose einkorn flour
  2. 1/2 cup cane sugar
  3. 1 tsp. cinnamon
  4. 1 tsp. baking soda
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 cup solid fat (lard, tallow, butter, coconut oil)
  7. 2/3 cup pureed pumpkin
  8. 1 tsp. vanilla
  9. optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
  3. Add the fat. Pulse until the mixture is crumbly (or combine by hand).
  4. Add the pumpkin and vanilla. Process until well combined.
  5. Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
  6. Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
  7. Sprinkle cane sugar on top if desired.
  8. At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
  9. Bake for 25 minutes.
Notes
  1. To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
  2. Squash can be used in place of the pumpkin. Butternut works best.
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. It will not change the cost of any products or services for  you.

This post is linked to Savoring Saturdays.

Spiced Apple Ice Cream | Just Take a Bite

Spiced Apple Ice Cream

It is fall!! That means apple season is definitely here! Celebrate with a dish of spiced apple ice cream. Warm spices, cooked apples, cold cream. Perfection.

Spiced Apple Ice Cream | Just Take a Bite

Fall is a special time in Michigan. There are orchards all around and apples of every variety.

If you have a child in school they will likely have a field trip to an orchard. Facebook is full of family apple picking photos.

Apple goodies abound. Apple cider. Apple donuts. Apple crisp. Apple pie (the Dutch variety too!). Applesauce. Apple pie parfaits. Apple pie cake. The list goes on.

Something new.

This year I created a new way to enjoy apples – in ice cream!

Spiced Apple Ice Cream | Just Take a Bite

Spiced apple ice cream is a mix of sauteed, sweetened apples (think apple pie filling), warm spices and thick raw cream.

Start by sauteing chunks of apples in butter, honey and your favorite blend of spices. Then make a rich cinnamon ice cream. Mix in the apples and let it freeze.

For the spice you can go simple with just cinnamon. Or you can add nutmeg and cloves. I actually used a cinnamon spice blend from Ground 2 Table. It worked really well.

Enjoyment all around.

Spiced apple ice cream was definitely a winner with my family. Even my in-laws got to sample some and thoroughly enjoyed it!

Of course it tastes great plain. But spiced apple ice cream is really good served on vanilla cake or apple crisp!

Spiced Apple Ice Cream | Just Take a Bite

Maybe you’re like me and need a little crunch? Crumble some homemade pumpkin spice graham crackers over the ice cream. It’ll taste like crust so you get the full apple pie effect.

You can also add crunch with chopped crispy pecans. Sprinkle them on top or mix them right in the ice cream. You’ll really bump up the flavor by using sugar coated pecans!

If you want to add to the creaminess and nutrition you can use pastured egg yolks. But if you don’t have access to quality eggs or you don’t tolerate eggs you can leave them out.

For sweetener cane sugar, maple syrup and honey all work. I like to use a combination of two or all three of them to create a more neutral flavor.

No guilt.

Does this sound too indulgent for you? Check out this amazing resource to learn how to Stop Fighting Food and enjoy what you eat. Then dig in!

Now that apple season is in full swing it’s time to create some fall treats. Grab your favorite variety of apple and fresh cream. You’re well on your way to a dish of rich spiced apple ice cream.

What is your favorite way to enjoy fall and the abundance of apples?

Spiced Apple Ice Cream | Just Take a Bite

Spiced Apple Ice Cream
Serves 12
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Ingredients
  1. 2 medium apples, peeled and diced
  2. 2 tsp. butter (or coconut oil)
  3. 1 tsp. cinnamon
  4. optional: nutmeg, cloves or a cinnamon spice blend
  5. 1 Tbsp. honey
  6. 2 1/2 cups cream (raw if possible) (or coconut milk)
  7. 1/2 cp whole milk (raw if possible) (or coconut milk)
  8. 2 egg yolks (optional)
  9. 1/2 cup cane sugar, maple syrup and/or honey
  10. 1 Tbsp. vanilla or vodka
  11. 1 Tbsp. tapioca flour or arrowroot
  12. 1/4 tsp. unrefined sea salt
  13. 2 tsp. cinnamon
Instructions
  1. Sautee apples in butter, spices and honey over medium heat about 5 minutes, until tender but not mushy. Set aside to cool.
  2. In a blender combine the remaining ingredients. Blend until well mixed.
  3. Process the ice cream in an ice cream mixer according to manufacturer's directions (it takes 15 - 20 minutes in my Kitchen Aid ice cream maker attachment).
  4. Transfer the ice cream to a freezer safe container.
  5. Stir in the apples.
  6. Freeze until firm.
Notes
  1. You can add 1/4 cup chopped crispy pecans or sugar coated pecans when you stir in the apples.
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. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

Honey Sweetened Pumpkin Butter Three Ways | | Homemade Dutch Apple Pie

Honey Sweetened Pumpkin Butter Three Ways: SHK Post

Now that fall is here it’s time for pumpkin everything! Use this nutrient packed vegetable to create three variations on pumpkin butter. It is so easy and delicious. Your kids will love it.

Honey Sweetened Pumpkin Butter Three Ways | | Homemade Dutch Apple Pie

Coming up with healthy snacks can be a challenge. Kids want sweet and tasty. You want quick and nutritious.

Honey sweetened pumpkin butter is the perfect solution!

Pumpkin is not a vegetable most people eat very often. But it really is packed with nutrients. Pumpkin contains vitamin A (a lot of it!), vitamin C, potassium, copper and iron in addition to lots of phyto-nutrients. So it makes the perfect component to a healthy snack like pumpkin butter.

There are three variations of pumpkin butter – original, chocolate and sunflower. They each have a unique flavor that your kids are sure to love. And with only three or four ingredients they are all easy to make.

Honey Sweetened Pumpkin Butter Three Ways | | Homemade Dutch Apple Pie

It only takes about ten minutes to make all three pumpkin butters! It is that easy. After a few minutes in the refrigerator they are ready to eat. I like to prepare them in advance. Then snack time is easy. The pumpkin butter will last up to a week in the refrigerator.

Are you ready to whip up one or all three of these tasty fall treats? Head on over to Super Healthy Kids where I show you just how easy it is. Then surprise your kids with a delicious after school treat.

Don’t forget to really add to the fun by making a batch of pumpkin spice graham crackers to go along with the pumpkin butter. Maybe homework time will go a bit smoother with a fun snack. At the very least your kids will have their mouths and bellies full of good stuff.

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. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

Salted Caramel Cupcakes with Maple Bacon Glaze

Looking for a unique treat that is both salty and sweet? Salted caramel cupcakes with maple bacon glaze are the perfect solution. They are free of gluten, dairy, corn and nut but full of flavor.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

When it comes to dessert cupcakes top the list for fun, portable and easy to eat. No need to fuss with cutting or plating.

Simple. Just the way I like it.

There are so many cupcake flavors to choose from. Chocolate, vanilla and yellow are traditional flavors. Or you can add some fun with strawberry and coconut.

But if you really want to kick your cupcakes up a notch try a salted caramel cupcake base with maple bacon glaze.

The cake is properly prepared with soaked gluten free grains. The glaze is made with only four simple ingredients, including bacon grease and urefined sea salt!

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

The family consensus.

I thought these salted caramel cupcakes were amazing! I am a sucker for anything sweet with a pop of saltiness. Add bacon on top? You’ve got a winner. I would have gladly eaten the whole batch myself.

And I may have eaten a few for breakfast!

My husband enjoyed them, but wasn’t sure he liked quite so much bacon flavor in his cupcake.

The kids felt the same – good cupcakes, pretty strong on bacon.

You can adjust the bacon flavor to your liking by adjusting the amount of bacon grease used in the glaze. It will also depend on your bacon. Ours is quite smokey and has a very strong flavor.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

The cake.

Salted caramel cupcakes have a great balance of salty and sweet. They are actually good without adding any frosting or glaze.

You could go for a simple vanilla buttercream on top too if you like more sweet. Chocolate frosting would also pair well with the salty base.

The cake itself is soft and moist from soaking the gluten free grains. Not too dense but also not crumbly. It holds up well in little hands.

Allergen friendly.

These cupcakes are gluten, dairy, nut, corn, rice, soy and coconut free. If you can’t have eggs you could use an egg replacement.

In other words they are safe for just about everyone!

Bring on the birthday parties. Salted caramel and bacon are the perfect combination for a celebration.

Are you a salty and sweet fan? Looking for a confection that’s unique and allergen friendly?

Salted caramel cupcakes with maple bacon glaze give a whole new meaning to dessert. Easy, fun, salty, sweet goodness.

Salted Caramel Cupcakes with Maple Bacon Glaze | Homemade Dutch Apple Pie

Salted Caramel Cupcakes with Maple Bacon Glaze
Yields 12
An allergen friendly salty and sweet cupcake perfect for birthdays and holidays.
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Cupcake
  1. 1/4 cup amaranth or brown rice flour
  2. 1 cup sorghum or white rice flour
  3. 1/2 cup tapioca flour
  4. 1 cup warm water
  5. 1 Tbsp. lemon juice
  6. 1/4 cup maple syrup
  7. 1 tsp. organic vanilla (use corn free if allergic to corn)
  8. 1 1/2 tsp. unrefined sea salt
  9. 1 tsp. baking soda
  10. 1 egg or egg substitute
  11. 1 1/2 Tbsp. extra virgin olive oil
  12. 1/4 cup organic cane sugar or coconut sugar
Glaze
  1. 2 Tbsp. melted bacon grease
  2. 2 Tbsp. maple syrup
  3. 4 Tbsp. organic cane sugar
  4. pinch sea salt (optional)
Cupcake
  1. Combine the amaranth, sorghum and tapioca flour. Whisk to remove any lumps.
  2. Add the water and lemon juice. Mix and work out any lumps.
  3. Cover and let sit 7-24 hours.
  4. Heat the oven to 325*F. Line a muffin pan with muffin cups.
  5. Add the syrup, vanilla, salt, soda, egg, oil and sugar to the soaked mixture.
  6. Beat until well combined.
  7. Fill muffin cups almost full.
  8. Bake for 45 minutes.
  9. Allow to cool completely before glazing.
Glaze
  1. Combine the melted bacon grease, syrup, sugar and salt. Mix well.
  2. Top the cupcakes with glaze.
  3. Refrigerate to solidify the glaze.
  4. Serve at room temp or straight from the refrigerator.
  5. Store in a covered container in the refrigerator.
Notes
  1. Some or all of the bacon grease can be replaced with melted lard, butter or coconut oil to reduce the bacon flavor.
  2. The cupcakes freeze well. Freeze without glaze.
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.

This post is linked to Savoring Saturdays.

Nectarine Squash Pops | Homemade Dutch Apple Pie

Nectarine Squash Pops: Sugar Free First Birthday Popsicles!!

When your summer baby turns one you need a safe, sugar free treat. Nectarine squash pops are the perfect solution! Two ingredients, lots of flavor and no allergens.

Nectarine Squash Pops | Homemade Dutch Apple Pie

First birthdays definitely require a celebration.

You made it! You made it through the first year.

The first year of sleepless nights, crying and dirty diapers.

The first year full of firsts! Smiles, coos, laughs, rolling, crawling and maybe even walking. First foods, first teeth, first words.

Nectarine Squash Pops | Homemade Dutch Apple Pie

Let them eat cake.

A birthday celebration requires a special birthday treat. Usually that means cake.

I LOVE decorating cakes. I look forward to our family birthdays each year because I get to create new cakes.

I’ve done Dora, monkeys, dinosaurs, cars, arts and crafts, Legos, cows, Frozen, bulldozers, April showers and princesses for my kids. I’ve even done airplanes, sports and Cat in the Hat for my nephew, basketball and Calvin Knights for my dad, a fall cake for other family members and a neat recital cake for my sister-in-law.

I wanted to continue that tradition with my third child. With the challenges we’ve faced over the last year we are all certainly ready to celebrate.

Of course I set to work experimenting with new recipes that were free of her allergens.

I made a couple batches of cupcakes (that she loved!)…only to find out more foods that bother her.

Nectarine Squash Pops | Homemade Dutch Apple Pie

Who needs cake?

My daughter’s allergies combined with my preference to keep her at least gluten free for now (she’s been grain free up to this point) make birthday cake almost impossible. We can’t use:

  • wheat
  • rye
  • barley
  • oats
  • rice
  • sorghum
  • amaranth
  • buckwheat
  • tapioca
  • potato
  • arrowroot
  • coconut
  • almond
  • nuts
  • quinoa
  • millet
  • beans

Add to that no coconut oil, palm shortening, butter or egg whites and you’re not left with much.

Birthday Pops.

I gave up on the idea of birthday cake and opted to do popsicles! They make a perfect summer treat.

Since these popsicles are for a one year old I made them without any added sweetener. I even added some vegetables to keep them mild and nutritious.

Nectarine squash pops make a birthday dessert you can really feel good about serving to the whole family.

Nectarine Squash Pops | Homemade Dutch Apple Pie

Eat in season.

I chose fruit that is in season here in Michigan in late August. Nectarines are so sweet and have such a bright color. They make a great base for a popsicle.

You can use peaches instead if you prefer the flavor.

I ended up making a second batch since we ate the first batch before the birthday! I added some watermelon to the second batch for extra color and sweetness. Watermelon is another late summer fruit that almost everyone enjoys.

Nectarine Squash Pops | Homemade Dutch Apple Pie

Fun and Fast.

Nectarine squash pops are the easiest birthday dessert you’ll ever make. Puree cooked squash and cut up nectarine with an immersion blender or in a regular blender and pour the puree into the popsicle molds. Done!

They are also easy to serve. Simply take them out of the molds a few minutes before serving to take the chill off. Pass them out and enjoy.

For older kids you can add chunks of fruit like cut up strawberries, whole blueberries or raspberries to the puree before filling the molds. Then you’ll really have a fruity, colorful treat.

You can also add a tablespoon or two of honey for big kids. It really covers up any hint of squash flavor. My oldest is pretty picky about flavors and textures. She said she couldn’t taste the squash at all when I added a bit of honey.

I was very disappointed that I couldn’t make a cake for my baby’s first birthday. But I’m so happy with how these nectarine squash pops turned out! I’m even happier that my daughter likes them…and that they are so healthy and free of allergens.

Do you celebrate any summer birthdays?

Instead of cake try nectarine squash pops. They make summer celebrations delicious and healthy.

Nectarine Squash Pops | Homemade Dutch Apple Pie

Nectarine Squash Pops
Serves 4
A fruity, sugar free summer birthday treat.
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Ingredients
  1. 3 medium nectarines, peeled and pitted
  2. 3/4 cups cooked butternut squash
  3. optional: 1/2 cup watermelon (seeds removed)
  4. optional: 1 - 2 Tbsp. honey
Instructions
  1. Puree the nectarines and squash (and watermelon and honey) with an immersion blender or in a blender.
  2. Fill popsicle molds and freeze until firm.
Notes
  1. You can replace the nectarines with peaches.
  2. For little ones let the popsicles sit out for a few minutes to soften before serving.
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.

This post is linked to Savoring Saturdays.

Five Minute Peach Jam | Homemade Dutch Apple Pie

Five Minute Peach Jam

Peach jam in five minutes? Yes! And only three ingredients. Simple, healthy and bursting with flavor. Five minute peach jam is a great way to capture summer in a jar.

Five Minute Peach Jam | Homemade Dutch Apple Pie

Growing up I ate one thing on my toast – grape jelly. Always.

Now that I’m older and cook for myself and my family I like to have a lot more variety. So I make strawberry jam, cherry jam and raspberry jam.

This year I tried peach jam. Wow! It’s like summer in a jar.

Chop. Mix. Simmer.

For real – that is all there is to it. Cut up fresh peaches, add sweetener and grass-fed gelatin. Simmer about five minutes.

Fresh peach jam awaits.

You can even make peach jam without any sweetener if your peaches are sweet enough. Else a couple tablespoons of sweetener really kicks up the flavor.

Five Minute Peach Jam | Homemade Dutch Apple Pie

Let the kids help.

This is a great project for getting your kids in the kitchen. Peal and pit the peaches and let your child cut them into small chunks. A dull knife is just fine for chopping peaches.

Then let them measure the sugar and gelatin.

Older kids can help with the cooking as well. If you are making a pureed jam this is a great way to teach older kids how to use an immersion blender.

Five Minute Peach Jam | Homemade Dutch Apple Pie

Spread it on. Stir it in.

Once the jam has chilled for a few hours it will be gelled enough to serve. Spread it on homemade gluten free bread, sourdough bread or your favorite muffin. My kids couldn’t get enough of this peach jam on freshly baked bread alongside a big bowl of soup.

Another great way to use peach jam is mixed into plain, whole milk yogurt. It makes instant peach yogurt without any thickeners, gums or added flavorings.

Spruce up your oatmeal by stirring in peach jam. Top with some crispy pecans and breakfast is served.

Five Minute Peach Jam | Homemade Dutch Apple Pie

Stock the freezer.

This recipe is for a small batch to eat fresh. You can easily triple it (or more!) and freeze the jam. Then you can enjoy it all year long.

Peach jam in the middle of winter is a real treat! Not to mention it’s very cost-effective. One jar of homemade jam costs about $1.25 (give or take).

The same amount of quality store-bought peach jam would cost about $5.00.

Grab a few peaches and your kids and mix up a quick batch of five minute peach jam. Then enjoy this allergen free spread all year long to change up your breakfast.

What is your favorite type of jam or jelly? Do you make your own?

Five Minute Peach Jam | Homemade Dutch Apple Pie

Five Minute Peach Jam
Yields 1
Simple and healthy, five minute peach jam is a great way to capture summer in a jar. Only three ingredients and tons of flavor.
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Ingredients
  1. 1 cup peaches, peeled, pitted, cut into small pieces (juice reserved)
  2. 3/4 tsp. grass-fed gelatin
  3. 1 - 3 Tbsp. organic cane sugar or honey
Instructions
  1. Add peaches and juice to a small saucepan.
  2. Add the gelatin and stir. Let sit 1 minute.
  3. Add the sugar.
  4. Bring to very low simmer and let cook 5 minutes, stirring frequently.
  5. Mash or puree if desired.
  6. Pour into a half pint jar.
  7. Chill until gelled.
  8. Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.
Notes
  1. An easy way to reserve the peach juice is to cut the peach directly over the pan and let the juice drip down while you cut.
  2. You can leave out the sweetener to make this sugar free jam.
  3. This makes one half pint of jam. Multiply the recipe by how many jars you want to make.
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.

Grain-free peach cobbler creamsicle

Grain-Free Peach Cobbler Creamsicles

Nothing says summer like fresh peaches! Enjoy them in a frozen treat with these simple grain-free peach cobbler creamsicles. Just a few whole-food ingredients and no refined sweeteners! Your kids will go crazy for this special summer dessert.

Looking for a delicious way to cool down in August? These grain-free peach cobbler creamsicles are made with just a few simple ingredients and kids love them! Put your extra peaches to good use with this fun summer treat. #peaches #summer #frozentreat #popsicle

If you want to know what summer tastes like all you have to do is bite into a fresh, juicy peach. There is nothing quite like it.

Peach cobbler creamsicles transform that summer flavor into a frozen treat you can’t resist.

Start with a simple grain free crumble that only has three ingredients! A quick mix by hand and it’s in the oven.

While the cobbler is baking you can mix up the rest of the creamsicle. Whole milk yogurt and raw milk are combined with pure maple syrup for a sweet, creamy base.

Then cut up fresh peaches right over the bowl so you don’t miss a drop of the juice. Stir them in to create peach cream.

Once the cobbler is done you can mix it into the creamy mixture, pour it into molds and freeze.

Looking for a delicious way to cool down in August? These grain-free peach cobbler creamsicles are made with just a few simple ingredients and kids love them! Put your extra peaches to good use with this fun summer treat. #peaches #frozentreat #summerfood #kidfood

How to Use up Extra Peaches

My kids went crazy for these peach cobbler creamsicles! In fact my husband did too.

I happened to make them when it as about 90 degrees here. Talk about a refreshing treat when it’s hot!

Peach cobbler creamsicles are very allergen friendly. You can swap coconut milk and yogurt for the dairy. They are naturally free of grains, gluten, eggs, nut, corn and soy.

If you can’t have or don’t have tapioca you can substitute for it with cassava or rice. Note that it will not be grain free if you use rice. But it will still be gluten free.

How to Feed Kids that Don’t Like Chunks

If your child doesn’t like food with chunks simply puree all of the ingredients before filling the molds. You’ll still get the peach cobbler flavor in a smooth form. Go with whatever texture works!

When I think of summer I envision sitting on the porch, soaking up the sunshine with peach juice dribbling down my chin (because there is no other way to eat a fresh peach!). Now that summer vision is kicked up a notch with peach cobbler creamsicles (you can let them dribble down your chin too).

Looking for a delicious way to cool down in August? These grain-free peach cobbler creamsicles are made with just a few simple ingredients and kids love them! Put your extra peaches to good use with this fun summer treat. #peaches #frozentreat #summerfood #kidfood

What is the Best Popsicle Shape

When it comes to popsicles I’m kind of old fashioned. I like to use cups and popsicles sticks instead of fancy molds (though these certainly would be a great gift!!!). It reminds me of how I made them as a child. These creamsicles work with whatever you’ve got.

You can use a traditional mold or even these silicon molds to make them more like push pops.

Peach cobbler creamsicles are so refreshing and bursting with flavor, yet full of healthy ingredients. That is an essential part of a great summer.

If you are celebrating a summer birthday these would also make a great birthday treat.

Are you a peach fan? What is your favorite peach treat?

Looking for a delicious way to cool down in August? These grain-free peach cobbler creamsicles are made with just a few simple ingredients and kids love them! Put your extra peaches to good use with this fun summer treat. #peaches #frozentreat #summerfood #kidfood

Grain Free Peach Cobbler Creamsicles
Yields 4
Nothing says summer like fresh peaches! Enjoy them in a frozen treat with these simple grain free peach cobbler creamsicles.
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Cobbler
  1. 1/4 cup tapioca flour (or cassava or white rice)
  2. 2 tsp. butter (or lard or coconut oil)
  3. 2 tsp. pure maple syrup (or honey)
Creamsicle
  1. 3/4 cup plain whole milk yogurt or coconut yogurt
  2. 1/4 cup whole milk (raw if possible) or coconut milk
  3. 3-4 Tbsp. pure maple syrup (adjust to your liking)
  4. 1/8 tsp. unrefined sea salt
  5. 1 large peach, cut into small chunks, juice reserved
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a bowl combine the flour, butter and syrup until crumbly.
  3. Spread on the parchment paper. Bake for 20 minutes.
  4. Allow to cool and crumble into small chunks.
  5. In a bowl combine the yogurt, milk, syrup and salt.
  6. Cut the peach over the bowl so the juice drips into the yogurt.
  7. Stir in the peaches.
  8. Stir in the cooled cobbler.
  9. Pour into popsicle molds and freeze until solid.
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.

This post is linked to Savoring Saturdays.

Fruity Breakfast Cake | Homemade Dutch Apple Pie

Fruity Breakfast Cake: Super Healthy Kids Post

Fruity breakfast cake is a great way to start the day! Soaked gluten free grains and healthy fat mixed with fresh fruit is a winning combination.

Fruity Breakfast Cake | Homemade Dutch Apple Pie

Cake for breakfast?

You bet! When made with colorful fruit and nutritious ingredients, cake can be great way to start the day and help your kids enjoy fruit in a different way. Fruity Breakfast Cake tastes delicious which is important so that kids will eat something and feel satisfied until lunch!

Fruity breakfast cake is a combination of whatever berries, cherries or stone fruit you like topped with a low sugar, soaked cake.  It is also free of many allergens – gluten, dairy, nuts, corn and soy.

What makes a breakfast nutritious?

Balance!

Create a balance of macronutrients by pairing the breakfast cake with a protein like scrambled eggs cooked in coconut oil or butter, sausage or whole milk yogurt. Then you get carbohydrates, protein and fat in your meal. This is great for providing energy and balancing blood sugar.

Fruity Breakfast Cake | Homemade Dutch Apple Pie

Want to hear more about how to create a balanced breakfast and how to make this delicious breakfast cake? Head over to Super Healthy Kids for the full post and recipe!

Blender To Oven Maple Cherry Baked Oatmeal | Homemade Dutch Apple Pie

Blender To Oven Maple Cherry Baked Oatmeal

Maple cherry baked oatmeal is a simple way to use fresh fruit and soaked grains for a quick prep breakfast. Toss the ingredients in the blender and bake.

Blender To Oven Maple Cherry Baked Oatmeal | Homemade Dutch Apple Pie

During the hottest days of the summer the last thing you want to do is spend a half hour in the kitchen baking.

That doesn’t mean you want to eat cold cereal for breakfast every morning.

The solution?

Soak some oats. Grab your blender. And you are already half way to a great breakfast.

Maple cherry baked oatmeal is so simple to make. All of the ingredients go into the blender. Then simply pour the batter into a baking dish and your work is done.

Change the texture.

I’ve mentioned before that my oldest has problems with certain textures. One of the foods she struggles with most is oats.

Crunchy granola? Fine. Oatmeal? No way!  One bite and she has had enough. She practically gags on it.

My solution is to blend the oats.

Then baked oatmeal tastes more like cake! She loved this.

Blender To Oven Maple Cherry Baked Oatmeal | Homemade Dutch Apple Pie

Cherries add sweetness.

The combination of sweet cherries and maple syrup is perfect. You get a burst of flavor and natural sweetness.

You can do almost all of the preparation for this maple cherry baked oatmeal in advance. Soak the oats the morning before to reduce the phytic acid content. The night before pit your cherries.

Then in the morning all you have to do is put everything in the blender and bake. Freshly baked breakfast will be waiting for you when you are finished getting everyone ready for the day.

An added bonus is that you do your baking before it gets too hot. If you have a toaster oven that is a great solution too!

What about allergens?

If you are gluten free be sure to buy gluten free oats. There is one egg in maple cherry baked oatmeal. It can be replaced with gelatin or flax eggs.

Any type of fat you tolerate can be used in this baked oatmeal.

If you are like me and don’t tolerate oats, simply replace the oats with another gluten free grain like brown rice or amaranth. You’ll never know the difference!

Blender To Oven Maple Cherry Baked Oatmeal | Homemade Dutch Apple Pie

Blender To Oven Maple Cherry Baked Oatmeal
Serves 12
Maple cherry baked oatmeal is a simple way to use fresh fruit and soaked grains for a quick prep breakfast. Toss the ingredients in the blender and bake.
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Ingredients
  1. 2 1/2 cups oats
  2. 1/2 cup sorghum flour (or brown rice, white rice or amaranth)
  3. 1 1/2 cups warm water
  4. 1 Tbsp. lemon juice
  5. 1 egg
  6. 1/3 cup maple syrup
  7. 1/3 cup organic cane sugar or coconut sugar
  8. 1/2 tsp. unrefined sea salt
  9. 1 tsp. baking soda
  10. 1 tsp. organic vanilla
  11. 3 Tbsp. liquid fat (olive oil, avocado oil, melted butter, coconut oil, lard or tallow)
  12. 1 cup pitted sweet cherries (20 - 25 cherries)
  13. Optional add-ins: chopped nuts, dried fruit, fresh fruit, chocolate chips, coconut flakes, seeds
Instructions
  1. Combine the oats, flour, water and lemon juice. Let sit 24 hours.
  2. Heat the oven to 350*F. Grease a 7x11 baking pan.
  3. Add the soaked oats and the remaining ingredients to a blender.
  4. Blend until pureed.
  5. Pour the pureed mixture into the prepared pan.
  6. Stir in any optional add-ins.
  7. Bake 1 hour.
  8. Let oatmeal cool 10 minutes before serving.
  9. Serve plain, topped with butter, with milk or yogurt.
  10. Store in a sealed container at room temperature for up to 3 days, in the refrigerator for up to a week or in the freezer for up to 9 months.
Notes
  1. Some or all of the oats can be replaced with brown rice flour or amaranth flour.
Just Take A Bite https://justtakeabite.com/

Breakfast is served.

Both of my big kids loved this baked oatmeal. No texture issues at all.

I bumped up the nutrition factor by spreading lots of butter on top, as if it was a muffin.

Maple cherry baked oatmeal can also be served with milk poured on top or whole milk yogurt. I thought it tasted great plain, sprinkled with a bit of sea salt to support my adrenals (until my baby girl got horrible reflux and I couldn’t eat any more of it. If you have reflux use caution. Oats can be problematic).

This makes a great breakfast year round. Use cherries from your freezer stash to make a batch of maple cherry baked oatmeal during the winter. You’ll have a healthy and delicious breakfast all week long.

You can also make a double batch and stock your freezer for easy school morning breakfasts. It makes a simple addition to school lunches as well. It can be eaten like a muffin. What kid wouldn’t love a bowl of chicken noodle soup and baked oatmeal packed in their lunch?!

No cherries left?

No problem. Try blueberries! Or any fruit you like.

Make maple cherry baked oatmeal an extra special breakfast by stirring in chopped nuts, dried fruit, cut up fresh fruit or chocolate chips after you pour the batter in the pan.

Try some maple cherry baked oatmeal this summer. Then enjoy it all winter using your frozen fruit. Pair it with a protein like eggs or bacon and add some healthy fat like butter or yogurt. You’ve got the perfect breakfast your kids will love.

Are you an oatmeal fan or does the texture bother you? Have you tried it with the oats pureed?

Blender To Oven Maple Cherry Baked Oatmeal | Homemade Dutch Apple Pie

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.

This post is linked to Savoring Saturdays.

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

Teff and Sorghum Cherry Bars

Teff and sorghum cherry bars combine two flavorful gluten free grains with a sweet summer fruit to make a soaked, allergen friendly bar. Cherry bars are perfect for easy breakfasts, snacks or even dessert!

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

Cherries, cherries everywhere!

Did you take advantage of cherry season this year?

I think I blinked and it was over. It lasted maybe two weeks.

I’m thankful we got a good haul while they were around. I froze most of them. But we still have a small bowl in the fridge that needs to be used up ASAP.

We could eat them fresh. But we are all getting cherried-out after devouring them for a few days straight.

Instead I like to make teff and sorghum cherry bars. My kids go crazy for these.

The dough is made with soaked gluten free grains and can be mixed by hand. The cherries are combined with gelatin and touch of honey for a sweet cherry filling.

Trying to get your kids in the kitchen?

Teff and sorghum cherry bars are perfect for little hands that want to help. The dough is very “hand friendly” and needs to be pressed into the pan. It is also a very firm dough, so it doesn’t spill out of the bowl very easily.

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie

Teff and Sorghum Cherry Bars {soaked, gluten free, dairy free, corn free, nut free, egg free, soy free, coconut free}
Serves 12
A simple soaked bar using fresh sweet cherries. It makes the perfect summer breakfast, snack or dessert!
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Save Recipe
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Ingredients
  1. 1/2 cup teff flour
  2. 1 1/2 cups sorghum flour
  3. 1/2 cup + 2 Tbsp. warm water
  4. 2 Tbsp. lemon juice
  5. 4 Tbsp. olive oil (or liquid fat of choice)
  6. 1/4 cup + 2 Tbsp. honey
  7. 1/2 tsp. unrefined sea salt
  8. 1/2 tsp. baking soda
  9. 2 tsp. grass-fed gelatin
  10. 1 cup sweet cherries, pitted and roughly chopped
  11. 1 Tbsp. hone
  12. 1 tsp. grass-fed gelatin
Instructions
  1. Combine the teff, sorghum, water, lemon juice and oil. Work the wet ingredients into the flour. It will be crumbly. Cover and let sit 7-24 hours.
  2. Heat oven to 350*F. Grease a 9" square baking pan.
  3. Mix the cherries, 1 Tbsp. honey and 1 tsp. gelatin. Set aside.
  4. Add the remaining ingredients to the flour mixture. Mix until combined.
  5. Press half of the dough into the bottom of the prepared pan.
  6. Spread the cherry mixture on the dough.
  7. Top with the remaining half of dough.
  8. Bake for 35 minutes.
  9. Let the bars cool completely.
  10. Cut into bars.
  11. Store in a sealed container in the refrigerator (for up to a week) or freezer (for up to 6 months).
Notes
  1. The sorghum can be replaced with white or brown rice flour.
  2. Avocado oil, melted butter, lard, tallow or coconut oil will also work in place of the olive oil.
  3. You can add chopped nuts or chocolate chips into the dough or on the cherry layer.
Just Take A Bite https://justtakeabite.com/

Worried about allergens?

No need to be! Teff and sorghum cherry bars are free of:

  • gluten
  • rice
  • dairy
  • nuts
  • corn
  • soy
  • eggs
  • coconut

The grains are also soaked for better digestion and absorption of nutrients. What’s not to love about a treat like that?

Let’s not forget one of the stars of this bar…grass-fed gelatin!

The gelatin helps bind the bars, create a gooey filling and adds nutrients.

If you are looking for a simple breakfast, try teff and sorghum cherry bars. Add a dish of whole milk yogurt, scrambled eggs or  pastured bacon and you’ve got a great start to your day.

Teff and sorghum cherry bars aren’t just for breakfast.

I love using cherry bars as a simple component in lunches. A few slices of raw cheese, fresh in-season fruits and vegetables and a cherry bar…the perfect (and easy!!) summer lunch. Bonus that it can all be eaten with your hands.

Not sure how to use up those last few cherries? Give teff and sorghum cherry bars a try. You many find yourself digging in to your freezer stash to make them all year long!

You can even add chopped nuts and chocolate chips to the batter or spread them on top of the cherries for a really special treat.

Did you miss out on cherries?

No problem. Try these bars with blueberries! Simply mash the berries a bit before adding the gelatin.

No matter what fruit you add these bars are delicious and a perfect summer treat.

What are some fun ways you use your fresh, summer fruit?

Teff and Sorghum Cherry Bars | Homemade Dutch Apple Pie