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Maple Candy {grain free, dairy free, nut free, corn free, egg free}

Maple Candy | Homemade Dutch Apple PieMy kids getting candy is a very rare occasion. We are 100% artificial flavor and dye free. That excludes almost every kind of candy.

My oldest does get an organic sucker once in a while. It’s a good substitute if she’s in a situation where other kids are getting treats. Though I still try to limit them. I’m not a fan of the unknown “natural flavor.”

With my son’s allergies to corn and rice he has not had candy in over a year.  And before that I think he had maybe tried a sucker a few times. Even the organic suckers have rice. I feel bad for him sometimes. He feels left out. Plus he sees his big sister having suckers. He should get a treat too.Maple Candy | Homemade Dutch Apple Pie

So I’ve been wanting to try making homemade candy for some time. I finally did it! This Valentine’s Day you can surprise your kids with homemade candy!! Even if they have allergies.

Let me tell you…my son was so excited about this! He loves this maple candy.

I love that it is made with all real ingredients. So there is no junk hiding in there.

Keep in mind that it is still a sweet and should be limited to special occasions.

This candy can be sucked or chewed. You can make it as a plain candy or on a sucker stick.  It would be perfect for cake decorations. Just find a candy mold with the shape you like.Maple Candy | Homemade Dutch Apple Pie

Maple candy has a mild maple flavor and just enough sweetness. It’s what I imagine the maple candy tasted like in the Little House books.

This Valentine’s Day surprise your kids or any loved ones with homemade candy. It’s a very loving thing to provide a special treat that is hand made and keeps them away from the artificial stuff.

If you want something chocolate to go along with the suckers these chocolate covered toffee candies are perfect.

Do you like the flavor of maple syrup? You’ll love maple candy.  If you don’t care for maple you can replace the maple syrup with extra cane or coconut sugar.Maple Candy | Homemade Dutch Apple Pie

Maple Candy {artificial flavor and dye free}
Serves 5
Homemade candy with the flavor of maple syrup.
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Ingredients
  1. 1/2 cup organic cane sugar
  2. 1/4 cup water
  3. 2 Tbsp. maple syrup
Instructions
  1. Mix the ingredients in a saucepan.
  2. Bring to a boil over medium heat, stirring.
  3. Simmer until the temperature reaches 300*F (this will take about ten minutes, the mixture will start to get thick/syrupy)
  4. Remove from heat.
  5. Stir for one minute.
  6. Pour into candy molds and let set until firm.
Notes
  1. You can add a few drops of essential oils for flavoring after removing the syrup from the heat.
  2. To make "plain" suckers simply use 1/2 cup sugar and 3 Tbsp. water.
  3. You can easily double or triple this recipe to make a larger batch. Be sure to pour the hot mixture into molds quickly as it hardens very quickly.
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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.

Lemon Cupcakes with Strawberry Buttercream {soaked, gluten free, dairy free, nut free, corn free}

Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple PieValentine’s Day is right around the corner. It’s a day to really show your loved ones how much you care.

What better way to show you care than by making a special treat that is not loaded with high fructose corn syrup, artificial colors and chemicals?Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

These lemon cupcakes are the perfect confection for your Valentine. They are soaked, gluten free, dairy free, nut free and corn free. Free of most allergens, free of chemicals and soaked for easier digestion – that is a {real} treat.

The idea for these cupcakes actually came from my daughter. She loves Valentine’s Day. So she wanted me to create a unique dessert. She also helped me make them! She’s my little traditional food baker in training.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

The strawberry frosting was a requirement since she wanted them pink. It is light and fluffy. I think I could eat a bowlful plain!  I make it with homemade powdered sugar to avoid corn and processed sugar. We also made chocolate hearts for decorations. They are just melted dairy free chocolate chips poured into candy molds.

Both of my kids were crazy about these cupcakes. My son declared them “the best cupcakes I’ve ever had.”

I really loved them too. Which surprised me since I’m not a big lemon fan. But these are really good. They are a bit moister than a typical cupcake because of the lemon. The flavor reminds me of lemon bars.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

If you don’t like a moist cupcake you can cut back on the lemon juice and use a few drops of lemon essential oil or a natural lemon flavoring.

If you are going to be busy on Valentine’s Day with school parties or errands you can bake the cupcakes in advance.  Simply store them in the freezer. Then give them about an hour to thaw while you make the frosting. They also keep well for about a week in a sealed container at room temperature even with the frosting on.

Lemon cupcakes with strawberry buttercream are the perfect Valentine’s Day treats for your loved ones. Skip the artificial sweets. Take the time to make something that is both delicious and healthy.Lemon Cupcakes with Strawberry Buttercream soaked gluten free dairy free nut free corn free | Homemade Dutch Apple Pie

Lemon Cupcakes with Strawberry Buttercream {soaked, gluten free, dairy free, nut free, corn free}
Yields 20
A fresh lemon cupcake with sweet strawberry buttercream.
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Cupcakes
  1. 2 cups any combination of gluten free flour
  2. 1/2 cup lemon juice
  3. 1/2 cup warm water
  4. 1/4 cup melted coconut oil, palm shortening or butter
  5. 1 egg
  6. 1 1/4 cups organic cane sugar or coconut sugar
  7. 1/4 tsp. sea salt
  8. 1/2 tsp. baking soda
  9. 1 tsp. cream of tartar
  10. 1 tsp. tapioca flour or arrowroot
Buttercream
  1. 1 cup strawberries(fresh or frozen, thawed), pureed
  2. 2/3 cup palm shortening or butter at room temperature
  3. 1 1/2 cups homemade powdered sugar (see recipe for link)
Cupcakes
  1. Combine the flour, lemon juice and water.
  2. Cover and let sit 7-24 hours.
  3. Heat oven to 350*F. Fill muffin pan with paper liners.
  4. Add the melted fat. Beat just until mixed.
  5. Add the egg. Beat just until mixed.
  6. Add the sugar, salt, soda, cream of tartar and tapioca.
  7. Beat until just mixed.
  8. Fill the muffin cups with batter, about 3/4 full.
  9. Bake for 40 minutes.
  10. Allow to cool completely.
  11. Frost or freeze until ready to use.
Buttercream
  1. Combine the strawberries, shortening and sugar in a medium bowl.
  2. Beat until combined and fluffy, about 4 minutes.
  3. Pipe or spread onto cupcakes.
Notes
  1. For a cupcake it works best to use at least 1/2 "white" flour like tapioca or white rice.
  2. You can substitute whole wheat or all purpose flour if you are not gluten free. Reduce the amount of flour by 1/4 cup.
  3. You can use 1 tsp. baking powder in place of the cream of tartar and tapioca flour if you tolerate corn.
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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 Donuts with Chocolate, Vanilla and Lemon Glaze

Soaked donuts make the perfect Saturday morning breakfast. Top them with chocolate, vanilla or lemon glaze for an extra special treat.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieFor Christmas my three year old got me a donut pan. Such a subtle way of telling Mommy he wants more donuts!  We experimented with donuts a bit ago without a donut pan. Now we can make the real deal.

My son is my baking buddy these days. So of course we had to get to work right away to try out the new pan.

Soaked Gluten-Free Donuts

I came up with a delicious soaked donut that is also gluten free, dairy free, nut free and corn free.

 It’s not overly sweet either.
Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 3 This is a cake-style donut that can be topped with chocolate, vanilla and lemon glaze. You could also dip them in a cinnamon sugar mixture.

Gluten-Free Chocolate Covered Donuts

The chocolate covered donuts reminded me of my childhood.  Whenever we got donuts (which was a rare treat) we always picked chocolate covered (…until we got older and ventured out to glazed, long johns, etc.). It’s like vanilla cake with chocolate frosting. What kid doesn’t love that?

My kids certainly enjoyed the ones with chocolate that we made!Soaked Donuts With Chocolate Vanilla and Lemon Glaze {Gluten Free Dairy Free Nut Free Corn Free} || Homemade Dutch Apple Pie

Easy Homemade Donuts

These soaked donuts are very easy to make. Soak the flour one day. Bake the donuts the next. Even the glazes only take a few minutes to prepare. The chocolate glaze is cooked. The lemon and vanilla glazes just require stirring. But you do need some homemade powdered sugar for them. It only takes a minute to make!

Soaked donuts are a fun treat to have once in a while. They are good for a special Saturday morning breakfast or a birthday treat.

If you don’t have a donut pan you can simply bake the batter in a muffin pan. Only fill the muffin cups about half full to keep them smaller/more like a donut. You can use an apple corer to remove the center if you like.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 4

What Can You Make With a Donut Pan?

Now we can experiment with more flavors and maybe even create some savory soaked donuts.

I also use my donut pans to make gluten-free bagels!

What is your favorite donut flavor?Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 5

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze {gluten free, dairy free, nut free, corn free}
Yields 20
A healthy, real food version of chocolate covered donuts.
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Donuts
  1. 2 cups any combination of gluten free flours
  2. 2/3 cup warm soaking liquid (2 Tbsp. lemon juice + water, kefir, yogurt, sour cream or 2 Tbsp. vinegar + milk)
  3. 6 Tbsp. melted fat (butter, coconut oil, lard, palm shortening)
  4. 2 eggs (preferably at room temperature)
  5. 3/4 cups sugar (coconut and/or cane) (increase to 1 or 1 1/4 cups if you like a sweeter donut)
  6. 1 tsp. baking soda
  7. 2 tsp. cream of tartar
  8. 2 tsp. tapioca flour or arrowroot
  9. 1/2 tsp. sea salt
Chocolate Glaze
  1. 1 cup chocolate chips
  2. 2 Tbsp. milk or coconut milk
  3. 2 Tbsp. arrowroot
Vanilla Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. milk or coconut milk
  3. 1/4 tsp. vanilla
Lemon Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. lemon juice
Donuts
  1. Combine the flour and the warm soaking liquid.
  2. Cover and let sit for 7-24 hours (24 hours or longer is preferred)
  3. Heat the oven to 400*F. Grease a donut pan or muffin pan.
  4. Add the melted fat to the soaked flour. Beat until combined.
  5. Add the eggs. Beat until combined.
  6. Add the dry ingredients. Beat well.
  7. Pour the batter into the prepare pans, filling the donut pan about 2/3 full or muffin cups 1/2 full.
  8. Bake for 20 minutes.
  9. Remove donuts from the pan and allow to cool completely before dipping in glaze.
Chocolate Glaze
  1. Place the chocolate chips, milk and arrowroot in a double boiler.
  2. Heat until the chocolate is melted and the ingredients are combined, stirring frequently.
  3. Dip the donuts into the warm glaze and place on a baking sheet or wire rack to let the glaze cool and harden.
Vanilla Glaze
  1. Combine the sugar, milk and vanilla in a bowl. Stir until combined.
  2. Dip the donuts in the glaze.
  3. Allow to set and harden.
Lemon Glaze
  1. Combine the sugar and lemon juice.
  2. Stir until combined.
  3. Dip the donuts in the glaze.
  4. Allow to set and harden.
Notes
  1. It is best to use the batter as soon as it is mixed. It will rise better. If allowed to set it will still work, but there won't be as much rise.
  2. It is best to use at least 1/4 white/starchy flour in the flour mixture, like tapioca or white rice.
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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.

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

Winter spice bread is a gluten free sweet bread filled with spice and topped with a delicious nutmeg icing.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieI love having sweet breads on hand. They make great snacks or breakfasts. I also love them with a big bowl of nourishing soup.

In the winter I don’t do as many fruity breads. I gravitate towards warming foods with a hint of spice.

So I created this winter spice bread. It has a bit of nutmeg and cinnamon for flavor.  You could also add mini chocolate chips for extra sweetness.

I love that this winter spice bread is soaked for easier digestion. It also makes two loaves. So it lasts us a few days. One of them could go to the freezer…but our second loaf usually doesn’t make it.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Just for an extra bit of flavor I created a nutmeg icing. You can top the whole loaf of winter spice bread with the icing or drizzle it on individual pieces. The icing soaks in and creates a rich, gooey treat. It’s almost like eating cake!

My kids really enjoyed this bread. The whole family did!

Whether you want a special breakfast or the perfect side for your soup, winter spice bread is just what you need.

If you like a little more rise in your bread you can use baking powder. But if you are corn free the baking soda/cream of tartar combination works well. Beating the egg whites separately and folding them into the batter will also make the bread less dense.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

The great thing about a soaked bread is that you can prepare half of it one day and finish it the next. Breaking it up into shorter steps really makes baking bread easy! I soak my flour one day and then get the bread in the oven quickly the next morning.

Winter spice bread is a perfect treat all winter long. Make a big batch so you can stock your freezer.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}
Yields 2
A sweet bread with the flavors of cinnamon and nutmeg.
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Bread
  1. 2 cups any combination gluten free flour
  2. 1 cup total soaking liquid (at least 2 Tbsp. lemon juice, water kefir, kefir or yogurt + enough water, milk or coconut milk to equal one cup)
  3. 1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
  4. 1/4 cup honey
  5. 1 tsp. baking soda
  6. 2 tsp. cream of tartar
  7. 2 tsp. tapioca flour or arrowroot
  8. 1/4 cup coconut oil (or butter), melted
  9. 1 tsp. sea salt
  10. 1 tsp. nutmeg
  11. 1/4 tsp. cinnamon
  12. 1 tsp. vanilla
  13. 2 eggs
Icing
  1. 6 Tbsp. tapioca flour (or arrowroot)
  2. 2 Tbsp. honey
  3. 2 tsp. coconut milk
  4. 1/2 tsp. vanilla
  5. 1/2 tsp. nutmeg
  6. 2 Tbsp. cane sugar
  7. pinch of salt
Bread
  1. In a large bowl combine the flour and soaking liquid.
  2. Cover and let set 7-24 hours.
  3. Heat the oven to 350*F. Grease two bread pans (one large, one medium)
  4. Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
  5. Add the eggs. Beat until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 50 - 55 minutes.
  8. Allow to cool before serving.
Icing
  1. Combine all of the ingredients in a medium bowl.
  2. Mix until well combined.
  3. Pour over bread or serve with individual pieces.
Notes
  1. Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
  2. This bread freezes well.
  3. 1/2 cup mini chocolate chips can be added to the batter.
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This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Dairy-Free Pumpkin Pie Ice Cream

This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Every fall pumpkin spice is everywhere.

Some love it. Some hate. Me? I think pumpkin spice is delicious!

Which is why I created this dairy-free pumpkin pie ice cream. It’s got all of the pumpkin spice flavor you love in a dairy-free treat!

Pumpkin Pie Alternative

If you need an alternative to pumpkin pie for Thanksgiving, Christmas or any special occasion this ice cream is perfect. It is creamy and spicy with a bit of crunch from the pie crust. It’s so rich you’ll never know it is also egg-free.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

All that pumpkin you’re stocking up on or loading into your freezer – pumpkin-pie ice cream is the way to use it!

You can use any pie crust or even graham crackers to add the “pie” component to the ice cream. Sprinkle cinnamon and sugar on the crust or crackers before baking. This will give an extra boost of spice to the ice cream. If you’re really in a hurry you can make it without the crust. It still tastes great.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

Quick Pumpkin Pie!

You can prepare the crust well in advance. Then the ice cream batter comes together in minutes. All you have to wait for is the ice cream mixer to finish!

This is a great treat for those that are dairy-free. It is even a hit with kids. My three-year old loves this ice cream. If you tolerate dairy you can replace the coconut milk with cream.

Do you like pumpkin pie? Now you can enjoy it in ice cream form. Dairy-free pumpkin pie ice cream is the perfect treat to celebrate the end of the year and anticipate what’s to come in the new year.This dairy-free pumpkin pie ice cream is filled with pumpkin and spice and crunchy pieces of pie crust. It is the perfect dessert for transitioning from summer into fall.

 

Dairy Free Pumpkin Pie Ice Cream
Serves 6
A dairy free ice cream with all the flavors of pumpkin pie.
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Ingredients
  1. 1 cup cinnamon sugar pie crust pieces (see post for recipe link)
  2. 2 cans full fat coconut milk
  3. 3/4 cup pureed pumpkin
  4. 1 tsp. cinnamon
  5. 1/4 tsp. nutmeg
  6. 1 Tbsp. tapioca flour or arrowroot powder
  7. 1 Tbsp. vanilla
  8. 3/4 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
  9. 1/2 tsp. sea salt
Instructions
  1. Prepare the pie crust. Sprinkle cinnamon and sugar on top of the crust before baking it. Break it into small pieces. Set aside.
  2. In a blender combine the coconut milk, pumpkin, cinnamon, nutmeg, tapioca, vanilla, sweetener and salt. Blend until well combined.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Stir in the pie crust pieces.
  6. Cover and freeze until firm.
Notes
  1. The pie crust can be made up to a week ahead if using fresh or a couple months in advance if you freeze it. You can make a whole crust recipe and use the extra for a snack or just make 1/3 of a crust recipe. Sprinkle cinnamon and sugar on top of the crust before baking.
  2. Pumpkin pie spice can be used in place of the cinnamon and nutmeg.
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This post is linked to Savoring Saturdays.

Baked Cinnamon Sugar Donuts {gluten free, dairy free, nut free}

Baked Cinnamon Sugar Donuts - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieRecently someone asked if I had a recipe for donuts. Not really. I made a couple batches of whole wheat donuts a few years ago based on someone else’s recipe. That’s about it.

To be honest I’ve never been a big donut eater. I think the last “real” donut I had was in high school.  When I was working there were donuts sitting across from my desk almost weekly. But I never had one.

My kids hardly know what a donut is. I think my daughter has tasted one before.

That being said, after getting the request for a recipe I was excited to try making some.

I went with cinnamon sugar as the flavor. I like that the base of a cinnamon sugar donut is like cake instead of a yeast/fried base.

I don’t have a donut pan (though I did put it on my Christmas list this year!). So I had to be creative. I used a muffin pan and removed the centers with an apple corer. The centers were like little donut holes that I rolled in extra cinnamon and sugar (I think these were the best part!).Baked Cinnamon Sugar Donuts - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

This was my first attempt at making donuts – gluten, dairy and nut free donuts. They turned out very well! The whole family enjoyed them. I think the whole batch was gone in a couple days.

Cinnamon sugar donuts are quite easy to make. They freeze well so you can eat some fresh and save some for easy weekday breakfasts.

I baked most of the donuts. But I also experimented a bit and fried some of the dough. Either way they are delicious!

If you are going to eat them fresh I think frying the dough tastes great. But if you are going to make them in advance baking is the way to go.

The base recipe would also work very well for chocolate covered donuts (I may be making those soon!) or a nutty donut.

Christmas will be here soon. These donuts would make the perfect breakfast treat to munch on while opening presents!

If you are looking for a fun weekend breakfast or even a special weekday breakfast, try homemade cinnamon sugar donuts. Everyone will love them.

Baked Cinnamon Sugar Donuts - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

Baked Cinnamon Sugar Donuts {gluten free, dairy free, nut free}
Yields 15
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Ingredients
  1. 2 cups any combination of gluten free flours
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. sea salt
  5. 1/2 tsp. cinnamon
  6. 1 cup cane sugar or coconut sugar
  7. 1/2 cup coconut oil, butter or palm shortening, melted
  8. 1 tsp. vanilla
  9. 1/3 cup milk, milk substitute or applesauce
  10. 4 eggs
Topping
  1. 1/2 cup cane sugar
  2. 4 tsp. cinnamon
Instructions
  1. Preheat the oven to 350*F. Grease a muffin pan.
  2. Combine the cinnamon and sugar for the topping in a flat, shallow bowl or plate. Set aside.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
  4. Add the oil, vanilla and milk. Beat until combined.
  5. Add the eggs. Beat until combined.
  6. Fill the muffin cups about 3/4 full with batter.
  7. Sprinkle 1/2 of the topping over the batter.
  8. Bake for 20 minutes, until baked through.
  9. Immediately remove the muffins from the pan. Core if desired. Dip the donut bottoms in the cinnamon sugar mixture and set on a plate to cool. Roll the centers in cinnamon and sugar as well.
  10. Serve immediately or store in an airtight container at room temperature or in the freezer for long term storage.
Frying donuts
  1. To fry the donuts melt coconut oil, lard or palm shortening in a pan (cast iron skillet works well). Use enough oil to fully cover the bottom of the pan.
  2. Scoop 3-4 Tbsp. of batter and fry in the pan. Cook 2-3 minutes on each side.
  3. Immediately dip the donuts in cinnamon and sugar after removing them from the pan.
Notes
  1. Use at least 1/2 cup of a white/starchy flour like tapioca or white rice.
  2. You can make a chocolate glaze by melting chocolate chips in a double boiler. Dip the donuts in the chocolate after they have cooled.
  3. You can make a nutty donut by adding chopped nuts to bottom of the muffin pan and the top of the muffin batter before baking.
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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.

Hot Cocoa Waffles {soaked, gluten free, dairy free, nut free, corn free}

Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple PieMy favorite drink is hot cocoa. I could (and used to) drink it every day. I even have a very healing and nourishing version.

I think that many dishes can be transformed into a hot cocoa version. So recently I made hot cocoa waffles!

This is a great holiday breakfast or dinner.

My kids love these waffles. We ate them with homemade strawberry topping (just strawberries mashed with honey) and homemade powdered sugar.Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

The thing I love most is that they are soaked to minimize phytic acid in the grains.

If you can’t have cocoa these would work well using carob powder. You might have to add a touch more sweetener to compensate.

If you really want to make this a treat you can add mini chocolate chips to the batter as well.

Hot cocoa waffles are a fun breakfast, but they can also make a great dessert. Top a quarter of a waffle with ice cream and chocolate syrup. Yum!Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

If you need a special holiday breakfast (or lunch, dinner or dessert!) try these soaked hot cocoa waffles.  You may want to make a double or triple batch. They go quickly. Plus you can freeze leftovers for a quick breakfast any day of the week.

No waffle iron? No problem. This batter works just as well for pancakes!Hot Cocoa Waffles - soaked gluten free dairy free nut free corn free || Homemade Dutch Apple Pie

Hot Cocoa Waffles {soaked, gluten free, dairy free, nut free, corn free}
Yields 4
A delicious chocolate waffle that makes the perfect holiday breakfast or dessert.
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Ingredients
  1. 1 1/4 cups any combination of gluten free flours
  2. 3/4 cup soaking liquid (1/4 cup lemon juice, water kefir, dairy kefir or yogurt + 1/2 cup water, coconut milk or dairy milk)
  3. 1/4 cup cocoa powder or carob powder
  4. 3 Tbsp. melted coconut oil or butter
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 tsp. vanilla
  7. 1/4 cup organic cane sugar or coconut sugar
  8. 4 eggs, separated
Instructions
  1. Combine the flour, cocoa powder and soaking liquid. Cover and let soak 7-24 hours.
  2. Beat egg whites until stiff peaks form. Set aside.
  3. Beat egg yolks until lemon color (about 3 minutes).
  4. Add the egg yolks to the soaked mixture. Beat until mixed in.
  5. Add the coconut oil, salt, vanilla and sugar. Beat until well combined.
  6. Fold in the egg whites.
  7. Add 1/4 of the batter to a hot waffle iron and cook.
  8. Repeat until all of the batter is used.
Notes
  1. If using carob powder increase the sugar to 1/3 cup.
  2. Serve the waffles with fruit topping, powdered sugar or syrup.
  3. The waffles freeze well. Simply reheat in the toaster oven or toaster.
  4. Use at least 1/4 cup starchy flour (white rice or tapioca) in the gluten free flour mix for best results.
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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.

Dairy Free Egg Free Egg Nog

Dairy Free Egg Free Egg Nog || Homemade Dutch Apple PieChristmas will be here before we know it. That means time for presents, family gatherings and of course egg nog!

I’ll be honest – I hated egg nog when I was younger.  It wasn’t until just a few years ago that I could even handle more than a sip or two.

But in the last few years it has really grown on me once we started buying good quality, locally made egg nog.  It figures that now that I really enjoy egg nog I can’t have it.  My little one is sensitive to both dairy and eggs.

Instead of resigning myself to the fact that I’ll have to skip the egg nog this year I decided to create a dairy and egg free version.  It’s not easy to recreate that thick, rich texture and flavor without the eggs.

But I have come up with a version that even those that can have dairy will enjoy.Dairy Free Egg Free Egg Nog || Homemade Dutch Apple Pie

I’m not going to lie – this stuff is rich!  There is lot of sweetener to overpower the coconut flavor and to mimic the richness of the eggs. The combination of cane sugar and honey really works well.

You only need a small glass of this egg nog at a time. But it is a wonderful treat for the holiday season that everyone can enjoy. Even my three year old loves it.

The other key component to this egg nog is sea salt.  It creates the perfect balance with the sweet and the spice.

If you’re not a fan of drinking your dessert you can simply double the recipe and turn it into delicious egg nog ice cream.

Are you not totally convinced that a white egg nog can taste good? Add a couple tablespoons of pureed pumpkin or squash for color. You’ll have your yellow egg nog without the eggs.

No dairy? No egg? No problem. Now you can enjoy egg nog this Christmas too.Dairy Free Egg Free Egg Nog || Homemade Dutch Apple Pie

Dairy Free Egg Free Egg Nog
Serves 5
A rich holiday drink that is both dairy and egg free.
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Ingredients
  1. 1 can full fat coconut milk
  2. 1/2 cup organic cane sugar
  3. 1/4 cup honey
  4. 3/4 tsp. nutmeg (or to taste)
  5. 1 Tbsp. tapioca flour
  6. 2 tsp. organic vanilla
  7. 1/2 tsp. unrefined sea salt
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Adjust spice to taste.
  4. Serve immediately or chill.
Notes
  1. The egg nog will thicken as it chills.
  2. To make egg nog ice cream simply double the recipe and process in an ice cream maker.
  3. Add 2 Tbsp. pureed pumpkin or squash to create the yellow color of egg nog.
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If you are not dairy/egg free please check out Raising Generation Nourished’s amazing egg nog recipe!

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.

How To Use Up Extra {RAW} Milk

How To Use Up Extra Raw Milk || Homemade Dutch Apple PieWe LOVE our raw milk. We’ve been getting it since I was pregnant with my son (he’s now 3 1/2). Once you taste the real stuff there is no going back.

Even my kids can tell the difference in taste. When my daughter was younger and she tasted conventional milk she would call it “cheese milk” because it tasted strange.

For most of the year we get three gallons of milk a week. We’ve had times where we barely make it through the week with three gallons (like when I’m pregnant and drinking milk like crazy).  How To Use Up Extra Raw Milk || Homemade Dutch Apple Pie

Then there are times like now where only two members of the family are drinking milk since my son is allergic and I have to avoid it for the baby. We are barely using two gallons a week now, if that.

That leaves me with a lot of extra milk sometimes. I don’t want any of it to go to waste. So I use it to make other things. My go-to’s are pudding, ice cream and yogurt.

Raw milk is a healthy addition to your diet. If you are fortunate enough to have access to it you don’t want any of it to go to waste. So if you find yourself with a surplus of milk, here are over thirty ways to transform it enjoy it.

Take note that most of these recipes can be made with milk that is pasteurized as well. But the health benefits won’t be quite the same.How To Use Up Extra Raw Milk || Homemade Dutch Apple Pie

Yogurt, Sour Cream and Kefir

How To Make Yogurt In Your Oven from Oh The Things We’ll Make
Homemade Yogurt from Yearning and Learning
Homemade Yogurt from Our Small Hours
Cooked Yogurt from Homemade Dutch Apple Pie
Raw  Yogurt from Homemade Dutch Apple Pie
Milk Kefir and Kefir Cream from Delicious Obsessions
How To Make Kefir from Oh The Things We’ll Make
Dairy Kefir from Homemade Dutch Apple Pie
Sour Cream from Homemade Dutch Apple Pie

Pudding

Homemade Chocolate Pudding from Our Small Hours
Homemade Vanilla Pudding from Our Small  Hours
Homemade Vanilla Pudding from Real Food RN
Gluten Free Chocolate Pudding from Simply  Healthy Home
Homemade Fudgesicles from Recipes To Nourish

 How To Use Up Extra Raw Milk || Homemade Dutch Apple Pie

Ice Cream

Vanilla Bean Ice Cream from Live Simply
Easy Chocolate Chocolate Chip Ice Cream from Raia’s Recipes
Persian Love Ice Cream from And Here We Are
Affogato from And Here We Are
Kefir Ice Cream from Delicious Obsessions
The Best Chocolate Ice Cream from Homemade Dutch Apple Pie
Classic Vanilla Ice Cream from Homemade Dutch Apple Pie
Salted Dark Chocolate Ice Cream from Homemade Dutch Apple Pie
Blueberry Cheesecake Ice Cream from Homemade Dutch Apple Pie

Drinks

Spiced Hot Chocolate With Vanilla Whipped Cream from The Organic Kitchen
Peanut Butter Banana Smoothie from Raia’s Recipes
Honey Sweetened Hot Chocolate from Recipes To Nourish
Mexican Hot Chocolate from Recipes To Nourish

Soup

Creamy Fish Chowder from Raia’s Recipes
Condensed Cream of Chicken Soup from Raising Generation Nourished

Cheese

Yogurt Cream Cheese Dip from Real Food RN
Cottage Cheese at Home from Urban Overalls
Homemade Paneer Cheese from Economies of Kale
Homemade Cheese from Raia’s Recipes
Homemade Cream Cheese from Homemade Dutch Apple Pie
Farmer’s Cheese from Homemade Dutch Apple Pie

Breakfast

Easiest Fluffiest Buttermilk Pancakes from Raia’s Recipes
Breakfast Lapsha from Raia’s Recipes

 

 Raw milk can be used in so many ways. I love drinking it plain. But there are so many delicious ways to enjoy it. Do you ever have extra milk? How do you use it?

The Perfect Gluten Free Dairy Free Chocolate Chip Cookie

The Perfect Gluten Free Dairy Free Chocolate Chip Cookie || Homemade Dutch Apple PieNow that my daughter is in school all day my son helps me with most of my baking. He HAS to help if he knows I’m working in the kitchen. And he likes to decide what we make.

Of course one of his first requests was chocolate chip cookies. I happily obliged.

I’ve made gluten free dairy free cookies before. Some turn out better than others. It’s hard to find the right combination of flour and the right amount of fat that will create a good cookie that isn’t grainy and doesn’t crumble.

But with the help of my budding baker I think I did it! These are the best gf df cookies we’ve ever made. They are slightly crispy yet still a bit soft in the middle.

The best part is that they are very easy to make and do not require any strange ingredients like xanthan gum.

One key to these cookies is using palm shortening. As much as I LOVE coconut oil, it just doesn’t work that well for cookies. Using at least half palm shortening really helps bind the cookies and gives them the right texture. You could also try lard if you don’t have palm shortening.

Think you don’t have time to scoop cookies? Try turning them into bars. Then you simply pour the batter into one pan, pop it in the oven and you’re done! That’s my favorite thing to do when I’m short on time.

These cookies freeze very well. So make a big batch, eat some fresh and store some in the freezer for later.

If you’re searching for a delicious cookie that is gluten and dairy free search no further. This is the perfect cookie recipe. Not a fan of chocolate chips? Swap them for dried fruit, nuts or seeds. No matter what you add these cookies will be a hit.

The Perfect Gluten Free Dairy Free Chocolate Chip Cookie || Homemade Dutch Apple Pie

The Perfect Gluten Free Dairy Free Chocolate Chip Cookies
Yields 30
A delicious gluten and dairy free chocolate chip cookie or bar.
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Ingredients
  1. 1 cup tapioca flour
  2. 1/2 cup amaranth flour
  3. 1/3 cup organic cane sugar
  4. 1/3 cup organic brown cane sugar or coconut sugar
  5. 1/2 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/4 tsp. unrefined sea salt
  8. 2 eggs
  9. 6 Tbsp. organic palm shortening (see notes for whether or not to melt it)
  10. 1 tsp. vanilla
  11. 3/4 cups dairy free chocolate chips
Instructions
  1. Preheat the oven to 325*F.
  2. In a large bowl cream the shortening and sugars.
  3. Add the eggs and vanilla. Beat well.
  4. Add the flours, powder, soda and salt. Beat well.
  5. Stir in the chocolate chips.
  6. Place 2 Tbsp. mounds on ungreased baking sheets.
  7. Bake for 15 minutes.
  8. Turn off the oven. Leave cookies in the oven for about 6 minutes.
  9. Allow the cookies to cool and remove from baking sheet.
  10. Store in an airtight container at room temperature or in the freezer for long term storage.
Notes
  1. If you like cookies that are wider and flatter melt the shortening first. If you like puffy cookies do not melt the shortening.
  2. The palm shortening can be replaced with butter if you tolerate dairy (either melted or at room temp).
  3. The palm shortening can be replaced with coconut oil, but the cookies may not hold together as well.
  4. To make the cookies into bars add an extra egg to the batter. Pour the batter into a greased 7x11 pan. Bake at 350 for 30 minutes.
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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.