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

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

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

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

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

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

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



Soaked Gluten Free Blondies
makes a 9″ square pan

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

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


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

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

Stir in the chocolate chips.

Spread the batter into the prepared pan.

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


These hold up well in the refrigerator or freezer.

Soaked Gluten Free Brownies (dairy free, egg free, nut free)

When I bake I don’t always use precise measurements. Sometimes I don’t feel like getting measuring cups dirty and I just eyeball some of the ingredients. That’s how I came up with this recipe for brownies. I wasn’t trying to make brownies. But when they came out of the oven soft, chewy and chocolately I had to make a second batch to see if I could recreate them.


And I did. The best part about these brownies? They are easy on your tummy and very allergen friendly. No gluten. No eggs. No dairy. No nuts. And they taste amazing!

These are very easy to make. The brownie batter comes together in minutes. You can make a big batch and keep a stash in the freezer. But they don’t usually last long enough for me to put any away. I eat most of them myself 🙂

Have you had your brownie fix today? Give these a try. You won’t be disappointed.

Soaked Gluten Free Brownies
makes 8″ or 9″ square pan

1 1/2 cups amaranth flour*
1/2 cup tapioca flour*
1 Tbsp. lemon juice* + water to equal 1/3 cup
1/3 cup coconut oil*
1/3 cup + 3 Tbsp. honey
3 Tbsp. cane sugar, sucanat or coconut sugar*
1/2 tsp. baking soda
1/2 tsp. sea salt*
1/2 tsp. cream of tartar
1/3 cup mini chocolate chips* (optional)

Combine the flours, cocoa powder, coconut oil and water/lemon juice. Cover and let sit 7-24 hours.

Heat oven to 350 degrees F. Grease an 8″ or 9″ square baking pan.

Add the remaining ingredients (except the chocolate chips) to the soaked mixture. Mix well (I use a hand mixer for this to get any lumps worked out). Stir in the chocolate chips.

Spread in the prepared pan. Bake 20 – 25 minutes.

Allow to cool for 10 minutes. Cut into squares. Store the brownies in the refrigerator to keep them fresh. They will keep well for a long time in the freezer.

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

Coconut Flour Squash Scones (grain free, egg free, nut free, dairy free option)

Ever since I started a rotational diet and cut gluten back out a few months ago I’ve been making coconut flour scones. It’s a little tricky since I can’t eat eggs. And most coconut flour recipes use lots of eggs. But I like how these have turned out.

I’m not sure why I haven’t posted the recipe yet. But here it is. You don’t want to eat too many or you’ll be getting a ton of fiber. But they sure taste good!



Coconut Flour Squash Scones
makes 6-8 scones

1 cup coconut flour
1/4 cup organic cane sugar or coconut sugar
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup (1 stick) butter, cold, slightly cut up OR 1/2 cup organic palm shortening (coconut oil might work, but I have not tried it)
3/4 cups pureed squash or pumpkin
1 tsp. vanilla
3/4 cups milk OR milk substitute of choice
1/3 cup honey and/or maple syrup (1/3 cup total of one or a combination)
1/3 cup mini chocolate chips (optional)

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

Combine the flour, sugar, salt and baking soda. Blend in butter until the mixture is crumbly (You can do this by hand. I find a food processor is easiest.). Add the squash, vanilla, milk and honey. Mix/blend until fully combined. If the dough does not hold together add more squash or milk. Stir in chocolate chips.

Drop mounds onto the prepared baking sheet. Press down slightly to flatten. Bake for 20-25 minutes, until just starting to get golden.

Allow to cool completely. The scones will hold together better if they are refrigerated. Store in the refrigerator or freezer.

Homemade Corn Tortillas

Tacos are a staple on our menu. We don’t eat a lot of Mexican food. But we all love tacos. They are easy to make. Each person can assemble them with their preferred toppings. And tacos actually make a really great gluten free meal.

The problem…finding taco shells or soft tortillas that don’t have gluten. The bigger problem…finding taco shells or tortillas that don’t contain nasty chemicals and vegetable oils.

My daughter was asking for tortillas the other day. We looked at the corn tortillas at the store. The only pack without gluten contained parabens!!! Seriously? I’ll make exceptions once in a while for some ingredients, but not parabens. No way.

As luck would have it shortly after that Health Starts in the Kitchen posted a recipe for homemade corn tortillas. Perfect!! And they are so easy. If I had known they were this easy I would have tried making them a long time ago.

I do not have a tortilla press myself. I just rolled the dough in plastic wrap. I think a tortilla press would be great for getting them just the right thickness and size. Maybe someday 🙂

At least I have an easy alternative for healthy gluten free tacos with delicious soft tortillas.

Thanks Health Starts in the Kitchen for this great recipe!!

I only made a half recipe. It was more than enough for a meal for us. I’ll just post the half recipe. You can make a big batch and freeze them to have on hand. I also kneaded my dough by hand. I tried my stand mixer, but with only 1 cup of flour it didn’t fill the bowl enough to work.

Homemade Corn Tortillas
makes about 8 tortillas

1 cup organic corn flour/corn meal
1/2 – 1 cup warm water
1/2 tsp. sea salt

Place the flour and salt in a bowl or stand mixer bowl. While mixing gradually add 1/2 cup of water. As the dough combines, add additional water to create a dough with the texture of play-dough. Knead the dough for 10 minutes then let rest for 10 minutes.

While your tortilla dough is resting, begin heating your cast iron griddle (keep it dry/no fat).

Scoop 1/4 cup portions of dough and press in a tortilla press or roll between plastic wrap.

Fry each tortilla until lightly browned on each side, about 1-2 minutes on a cast iron pan.

Store wrapped in a clean dish towel if dry-fried to be soft (this helps keep them warm and pliable if you are going to eat them fresh) or to drain on paper towel if fat-fried to be crispy.

Store in a sealed container in the refrigerator or freezer.

Gluten-free Goldfish® Crackers

Gluten Free Goldfish® and Cheez-It® Crackers (egg free, corn free, nut free)

Make snack time fun for kids with allergies with these gluten-free Goldfish® and Cheez-It® crackers! They’re so good your kids will never know the difference.

Since going gluten-free I’ve had to periodically send separate snacks to school for my daughter. I do my best to send food that is as close as possible to what the other kids are eating. Usually it’s pretty simple.

But when we got to Goldfish® I had a problem. I’m not a fan of most store-bought crackers as they are highly processed. Not to mention they typically have more junk added if they are gluten-free.

That meant I had to experiment. It’s what I love to do in the kitchen.

Cheese Crackers Without Artificial Color

I brainstormed about how to make them look kind of orange, like the real thing. I decided to add squash and some yellow cheese. And it worked!!

Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good).

I couldn’t keep their hands off. They paired the crackers with homemade gummies (full of nutrient-dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice). Delicious!

Gluten-Free Goldfish® Crackers

You can make these crackers in any fun shape or size you like. I decided to try to make them look like the “real” thing. I also made some stars, circles and letters.

Gluten-Free Cheeze-Its®

Squares look a lot like Cheeze-Its®. So that is another option if you are going for the swap.

This is a fun snack for kids, and it’s very healthy. No vegetable oils. No gluten, egg, corn or nuts. Just real ingredients.

Gluten-Free Goldfish® or Cheez-It® Crackers

makes about 2 cups of crackers

1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*

Heat oven to 350 degrees F.

Mix the flours, salt, soda, butter, cheese and squash. Add 1 Tbsp. of water. Mix. A ball of dough should form that does not crumble. Knead it with your hand for a minute or two to get it all combined. If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time. You don’t want the dough too wet or the crackers will not get crisp.

Place half of the dough on a piece of parchment paper. Place another piece on top of the dough. Roll until the dough is about 1/8 – 1/4″ thick. Cut into desired shapes or cut into squares with a pizza cutter. Transfer shapes to a parchment lined baking sheet. Transfer parchment paper with squares to a baking sheet. Repeat of the second half of the dough.

Bake for about 20 minutes, until crisp and just starting to get golden on the edges. Allow to cool completely.  

Gluten Free Pizza Crust

My daughter wants pizza for her birthday party. Pizza for 20 people…from scratch…and gluten free. Ummmm…ok??

I’m still fairly new to gluten free baking. But I’m always up for a challenge. And this was a big challenge. I don’t mind experimenting with my family. But I do mind when I have 20 guests. I am passionate about my food and like to make things people enjoy (yes, I am and always have been a people pleaser…if you come to my house and hate the food please don’t tell me :P).

So I used my little knowledge I’ve gained from previous baking experiments and gave it a go. And I think I came up with a pretty decent crust. Everyone in our house ate it without complaints.

This recipe is great for people with all kinds of allergies. The main recipe does use egg whites. But since I can’t have eggs right now I made some without the whites. It was a little thinner/crispier, but it still tasted great. I actually got to eat pizza!!!! Pizza that didn’t make me sick!!! A true  miracle.

It is also dairy free. So as long as you don’t pile cheese on top you can have a dairy free pizza. You can use a cheese alternative. Or you can do what I do and make a pesto pizza. The pesto gives so much flavor you don’t even need cheese. I also like to add some dollops of pureed pumpkin or winter squash here and there to give some extra depth to cheese free pizza.

So using this crust you can make a gluten free, egg free, nut free, corn free, dairy free, soy free pizza.

Do you like pizza but thought you had to give it up because of allergies? Think again. Try this great tasting, easy to prepare pizza crust for your next pizza party. Everyone can enjoy it. It’s allergen friendly and has no gums or starches.

One of the best things about this recipe is that you can make/bake the crust in advance and freeze it. Then you can have a quick pizza any night of the week. Just add your favorite toppings and bake for about 15 minutes. So easy.

I must point out that I used a small amount of flax seed in this recipe. I don’t normally use or advocate the use of flax seeds. But they help bind the dough when using gluten free flours and prevents having to use any gums. I figure one teaspoon for an entire pizza isn’t going to do much harm. You could substitute chia seeds for the flax seeds.

Gluten Free Pizza Crust
makes one 12-14″ pizza or 3-5 individual pizzas

3/4 cup white rice flour
1/4 cup tapioca flour
1/4 cup brown rice flour
1/4 amaranth flour or more brown rice flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. flax seed
1 tsp. cane sugar
1 Tbsp. evoo
1/2 cup water
2 egg whites
1/2 tsp. cream of tartar

Heat oven to 400 degrees F. Grease a pizza pan or baking pans for individual pizzas.

To make this a soaked crust combine the flour, water and 2 Tbsp. lemon juice. Cover and let set for 7-24 hours. Then proceed with the recipe.

Beat the egg whites with the cream of tartar until still peaks form. Set aside.

Combine the remaining ingredients. Fold in the egg whites. Spread onto the prepared pan(s).

Bake for 10 – 15 minutes (smaller crusts will need less time, whole pizzas will need more time), until firm.

Use crust immediately or allow to cool, remove from pan and refrigerate or freezer. Thaw frozen crust in the refrigerator when ready to use.

When ready to make the pizza, add your favorite sauce and toppings. Bake at 400 degrees for 10 – 15 minutes, until cheese is melted and pizza is hot.

Gluten Free Vanilla Wafers and Creme Cookies

Vanilla wafers. A classic cookie. Who doesn’t love them? Now you can enjoy a gluten free version. These are simple and delicious.

Want to make them a little fancier? Add some filling to make vanilla creme cookies. These were a big hit with the whole family.

Gluten Free Vanilla Wafers and Creme Cookies

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup teff flour
1/2 cup butter or coconut oil or palm shortening (or a combination), room temperature
1/2 cup coconut sugar or cane sugar
2 Tbsp. honey
1 Tbsp. maple syrup
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla

Creme Filling:

1/4 cup organic palm shortening
6-8 Tbsp. tapioca flour
1/4 cup maple syrup

DIRECTIONS

Heat oven to 350 degrees.

Cream the sugar and butter. Add the remaining ingredients. Mix until a ball of dough forms. You may have to squeeze the dough in your hands to see if it will hold.

Roll half of the dough between two pieces of parchment paper until about 1/8″ – 1/4″ thick. Cut into desired shape. Transfer to a parchment lined baking sheet. Repeat until all of the dough is used.

Alternately you can scoop small mounds of the dough onto parchment paper and flatten slightly.

Bake for about 15 minutes, until golden. Let cool completely. Store in an airtight container or add filling.

To make the cream filling:

Cream the shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling.

Place a small amount of filling on one cookie. Top it with another cookie and press down just until the filling reaches the edge. Repeat until the filling is gone. Store cookies in the refrigerator.

Gluten Free Nut Free Peanut Butter Cookies and Blossoms

When I was little you didn’t hear much about food allergies or restrictions. You didn’t have to worry about bringing treats to school or having nut free rooms. Almost every year for my birthday treat I had my mom make peanut butter blossoms. My favorite!

Fast forward to now…you can’t bring anything into a school with nuts. And sadly I can’t even eat any nuts. I’m sure it’s partially just awareness. But I think allergies are also on the rise. It’s an indicator of the state of our health.

That being said, I miss my favorite cookie. But now I can have a safe version of this treat. It’s gluten free, nut free and egg free! These are delicious. My whole family approves.

Do you have a nut allergy or sensitivity? Do you miss peanut butter as much as I do? Try these nut free peanut butter cookies!

Gluten Free Nut Free Peanut Butter Cookies and Blossoms

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup organic cane sugar
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. maple syrup
6 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. water

dairy free, nut free chocolate chunks (affiliate link)

DIRECTIONS

Heat oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, syrup, soda, salt, butter and vanilla. Slowly add water until the dough will hold together when squeezed with your hands.
Take a small scoop of dough (about a Tbsp.), roll into a ball, place on baking sheet and press down slightly. Repeat until the dough is gone. For the traditional peanut butter cookie look press on cookie with a fork in both directions. For blossoms you can skip this step.

Bake for about 15 – 20 minutes, until golden.

For blossoms immediately push 1 or 2 chocolate chunks into the cookie.

Let cool.

Gluten Free Pretzel Sticks (gluten free, egg free, dairy free, nut free, corn free)

My daughter loves salt, as do I 🙂  So she enjoys munching on pretzels. But if you’ve ever looked at a package of gluten free pretzels you’ll know that they are made with quite a few odd and unhealthy ingredients. I’d rather not have her eating them.

As usual, my solution is to make my own 🙂  I can’t say these are a perfect replica of pretzel sticks. They are a little harder/crunchier than any you’d buy. But they still taste great! If my daughter will eat them, I figure they are pretty good. And she had some as soon as she got up this morning 🙂

One more snack that travels well and I’m ok with my kids eating.

What is your favorite snack? Do you like salty or sweet?

Gluten Free Pretzel Sticks

1/2 cup flour (2/3 white rice, 1/3 amaranth)
1/4 tsp. sea salt
1 tsp. organic cane sugar
3 Tbsp. water

1 Tbsp. water + 1 tsp. honey

Heat oven to 350. Line a baking sheet with parchment paper.

Mix the flour, salt, sugar and water.

Take a small piece of dough and form into a ball (about the size of a small bouncy ball). Roll into a stick on the parchment paper. Repeat process until all of the dough is used, lining up the pretzels on the baking sheet.

Mix the water and honey. Use your finger to rub it over the pretzels, rolling them around to coat completely.

Sprinkle sea salt over top of pretzels.

Bake 40 – 45 minutes, until golden and crunchy. Rotate pretzels on the pan a few times during baking. Let cool completely.

Gluten Free Nutter Butters (egg free, dairy free)

I love to recreate conventional foods and turn them into healthy, real food treats. And lately I’ve been making gluten free creations. My most recent experiment is Nutter Butters.

I loved Nutter Butters when I was younger. But I haven’t had one in many, many years. A crunchy cookie with a peanut buttery filling. That can’t be too hard to create, right? Right.

These turned out very well. Two thumbs up from the family. And they can be harsh critics sometimes 😛

To my surprise I made the cookie part without peanut butter! You can add some if you like a stronger peanut flavor. But they are great without it.

This is a simple recipe that results in a delicious treat! These cookies are gluten and egg free. You can substitute coconut oil for the butter to make them dairy free as well. But you might need to add peanut butter to the cookie then. I haven’t quite figured out how to make the filling taste like peanut butter without nuts. I’ll have to work on that 🙂

Gluten Free Nutter Butters

Cookie:

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup organic cane sugar
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. maple syrup
6 Tbsp. melted butter (optional – replace some of the butter with peanut butter or replace the butter with a combination of coconut oil and peanut butter)
1 tsp. vanilla
2 Tbsp. water

Filling:

1/4 cup organic palm shortening
1 Tbsp. natural peanut butter
1 Tbsp. maple syrup
1/4 cup tapioca or white rice flour

DIRECTIONS

Cookie:

Heat oven to 350 degrees.

Combine the flour, sugar, syrup, soda, salt, butter and vanilla. Slowly add water until the dough will hold together when squeezed with your hands.

Roll half of the dough between two pieces of parchment paper until about 1/8″ thick. Cut into desired shape. Transfer to a parchment lined baking sheet. Repeat until all of the dough is used.

Bake for about 15 minutes, until golden. Let cool completely.

Filling:

In a small bowl mix the shortening, peanut butter, syrup and flour. Adjust peanut butter and syrup to taste. Add extra flour if the filling is too thin.

Assembly:

Place a small amount of filling on a cookie. Place another cookie on top and press down just until the filling reaches the edge. Repeat for all cookies. Refrigerate to allow the filling to get firm.

Store in a container in the refrigerator or freezer.