Home » Kid-friendly Recipes » egg free » Page 5

Category: egg free

Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Gluten Free Dark Chocolate Spice Cake

Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Sometimes you just need chocolate. Am I right?

And sometimes you need dark chocolate…with a twist.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Something New

I recently got to try the new Stonyfield double cream yogurt and some fun spices from Simply Organic. I paired these unlikely sidekicks in a unique dark chocolate spice cake.

The cake is very mildly sweet with a hint of spice. But plenty of chocolate!Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Kid-Friendly

My kids couldn’t get enough. I thought they would be hesitant to try chocolate with cumin added. Boy, was I wrong. They could hardly wait for me to take pictures before they tried it.

And of course they all wanted to help make the cake. My toddler did a lot of sampling.

I also added some mini chocolate chips (this is the brand we love because it is allergen free) to provide another burst of chocolate and some texture.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Change It Up

We enjoyed it plain as a light dessert. Dark chocolate spice cake would also be very good topped with a simple butter cream or homemade ice cream (vanilla, chocolate or salted dark chocolate would all be great choices!).Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Yogurt and Spice and Everything Nice

I’m so glad we got to try the double cream yogurt from Stonyfield. It is just what it says…double the cream (you know I’m always in favor of more healthy fat!). It’s like yogurt and sour cream had a baby…super creamy and mildly tangy. The perfect combination.

On the down side now regular yogurt (even though we buy full fat) doesn’t seem as creamy.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

I’ve been using Simply Organic spices for quite some time now. But I’m pretty boring. I stick the same basic herbs and spices. So I was excited to see some unique blends like adobo and garam masala. Looks like I’ll be doing more experimenting!Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Allergy Friendly

If you’re looking for a chocolate-y treat that won’t give you sugar overload try my gluten free dark chocolate spice cake. It is loaded with healthy fat and real ingredients but free of gluten, nuts and eggs.

Have you ever mixed chocolate and spice? What combination would you try?Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Gluten Free Dark Chocolate Spice Cake
Serves 12
A mildly sweet dark chocolate cake that combines cocoa, cumin and cinnamon for a unique twist.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup white rice flour
  2. 1/4 cup dark cocoa powder
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. cinnamon
  5. 1/2 tsp. cumin
  6. 1/4 tsp. unrefined sea salt
  7. 3/4 tsp. baking powder
  8. 2 tsp. grassfed gelatin
  9. 1/4 cup cold water
  10. 1/4 cup hot water
  11. 1/2 cup Stonyfield Double Cream Yogurt
  12. 2 Tbsp. honey
  13. 1/4 cup mini chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8" baking dish.
  2. Combine the gelatin and 1/4 cup cold water. Set aside.
  3. In a large bowl combine the flour, cocoa powder, sugar, cinnamon, cumin, salt and baking powder.
  4. Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
  5. Add the gelatin water, yogurt and honey to the dry ingredients. Mix well.
  6. Stir in the chocolate chips.
  7. Pour the batter into the prepared pan. Bake for 35 min.
  8. Serve warm or at room temperature.
Notes
  1. Serve plain or topped with ice cream, butter cream or vanilla yogurt.
  2. For extra flavor mix whole raspberries into the batter before baking.
Just Take A Bite https://justtakeabite.com/
 I am working with Stonyfield Yogurt and Simply Organic spices on this post. I have not been paid to provide positive comments.Do you ever mix savory and sweet? This dark chocolate spice cake combines dark cocoa with cumin and cinnamon for a unique yet satisfying flavor.

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It's so easy to make your kids can do it!

The Christmas Breakfast You Need – Candy Cane Smoothie Bowl

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It’s so easy to make your kids can do it!

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It's so easy to make your kids can do it!

I have so many wonderful memories of Christmas from my childhood. We’d go to church for a candle light service on Christmas Eve. When it was time for presents my three siblings and I would sit in a line, and my dad would hand them out one at a time. There was so much joy and excitement.

Then we would visit out-of-town extended family. It was great to see grandparents and cousins that we didn’t get to see very often.

Of course after all of the celebrations were done it was time to play! We played with our new toys and spent hours outside building snow forts. That’s what Christmas break is all about, right?

Then I Grew Up…

Now I’m a parent…and I still love Christmas. But it doesn’t quite bring the same joy and excitement as it did when I was a child. I dwell on all of the stuff on my to-do list. The packing, traveling, buying, wrapping, cooking, baking, cleaning and hosting. It’s more crazy than calming. More stressful than joyful.

So by the time all of the chaos is over I’m just plain worn out. I don’t have the energy to prepare a fancy breakfast for my family.

Enjoy your holidays AND serve a healthy breakfast with this nutritious candy cane smoothie bowl. It's so easy to make your kids can do it!

My Solution?

This super simple candy cane smoothie bowl!

IT’S LOADED WITH NUTRIENTS BUT REQUIRES VERY LITTLE EFFORT…ISN’T THAT WHAT WE ARE ALL LOOKING FOR?

A candy cane smoothie bowl is festive and fun. It is so easy to make I actually let my kids do most of the prep work! The older kids practice their detailed cutting skills they learned in the Kids Cook Real Food eCourse. The younger ones pick out pomegranate seeds.

All of the preparation can be done the day before (great afternoon project for bored kids!!). Even the smoothie ingredients can go right in the blender and be ready for morning.

Head over to Kitchen Stewardship where I’m sharing the recipe. Christmas breakfast planning done!

Get the recipe here!

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Easy Pumpkin Filled Chocolates

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Halloween is just around the corner. Which means candy everywhere you turn.

Should Kids Eat Sugar?

I’m not one to tell my kids they can never have anything sweet. But I am one to shy away from most traditional processed candy.

We don’t do any food coloring.

NONE. Which eliminates pretty much all fruity candy.

I let my kids choose a couple chocolates as a special treat. But even if the ingredients aren’t too horrible I still think ethically the big name companies are not so great. And I’d prefer not to support them.

So I turn to my tried and true solution – I make my own!

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Simple Treat for Pumpkin Season!

This year I went with something festive – pumpkin filled chocolates!!

Delicious, melt-in-your-mouth chocolate (I use this brand because it is allergen-free) filled with gooey, sweetened pumpkin…made with Perfect Supplements gelatin! Candy with good stuff in it? Yes, please.

These are a huge hit with my kids (especially my son that has been cocoa free for the last year and can now have it again…and my toddler that could care less about sweets but loves chocolate). We love to make them in fun shapes.

As an added bonus they are super easy to make. And if there happens to be either leftover pumpkin or chocolate they are great plain!

Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Easy Pumpkin-filled Chocolates!

Easy Pumpkin Filled Chocolates
Yields 20
A simple allergy friendly chocolate filled with gooey pumpkin.
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cups chocolate chunks or chocolate chips
  2. 1/2 cup pure pumpkin
  3. 1/8 tsp. cinnamon
  4. 1 Tbsp. maple syrup
  5. pinch unrefined sea salt
  6. 1 1/2 tsp. Perfect Supplements gelatin
Instructions
  1. Melt the chocolate over a double boiler.
  2. Fill the bottom of candy molds with half of the chocolate. Freeze to set while making the filling.
  3. Combine the pumpkin, cinnamon, syrup, salt and gelatin in a small saucepan.
  4. Let sit 1 minute.
  5. Heat over low - medium heat until the gelatin is dissolved (about 3 minutes).
  6. Add a small scoop of the pumpkin mixture to each chocolate mold. Freeze to set (about 3 minutes).
  7. Warm the remaining chocolate. Fill the candy molds to the top. Chill.
  8. When chocolate is solid remove the candy from the molds.
  9. Store in the refrigerator for up to two weeks.
Just Take A Bite https://justtakeabite.com/
Keep the Halloween treats simple, nutritious and delicious with these pumpkin filled chocolates. Free of major allergens but full of flavor.

Looking for a few other fun Halloween treats? Try these!

Pumpkin Pie Yogurt Gummies

Five Minute Salted Honey Chocolates

Chocolate Covered Toffee

Maple Candy

No need to sacrifice nutrition on busy mornings. In less than the time it takes to pour a bowl of cereal you can have this nutrient packed blueberry spinach smoothie on the table!

Blueberry Spinach Smoothie: Jam Packed With Nutrients!

No need to sacrifice nutrition on busy mornings. In less than the time it takes to pour a bowl of cereal you can have this nutrient packed blueberry spinach smoothie on the table!

No need to sacrifice nutrition on busy mornings. In less than the time it takes to pour a bowl of cereal you can have this nutrient packed blueberry spinach smoothie on the table!

School is under way. That means two things.

  1. Mornings are busy.
  2. The germs are spreading.

That doesn’t mean throw in the towel, buy boxes of cereal and say a prayer your child stays healthy.

No way! Now is the perfect time to get smart and start the day with a nutrient boost that supports the immune system. It also provides critical vitamins and minerals for focus and energy.

No need to sacrifice nutrition on busy mornings. In less than the time it takes to pour a bowl of cereal you can have this nutrient packed blueberry spinach smoothie on the table!

The Ultimate Energy Drink

Kids need fuel for both their minds and bodies. Get it all in this nutrient packed blueberry spinach smoothie. Fruits, vegetables and loads of vitamins and minerals.

I serve smoothies for breakfast several times a week. They are easy. And you’d be amazed how much good stuff I pack in there. This blueberry spinach smoothie is no exception.

Don’t worry – even with all that good stuff it still tastes great! All of my kids approve.

No need to sacrifice nutrition on busy mornings. In less than the time it takes to pour a bowl of cereal you can have this nutrient packed blueberry spinach smoothie on the table!

What makes it so nutritious?

I’m over at Kitchen Stewardship sharing this fool-proof way to get your child’s day started right. Bonus – it’s great mama fuel too! I make a blenderful in the morning and have some for my breakfast. Then when the kids get up I just puree for a few seconds again and their breakfast is ready. It really doesn’t get any easier.

Check out the full recipe here!

No need to sacrifice nutrition on busy mornings. In less than the time it takes to pour a bowl of cereal you can have this nutrient packed blueberry spinach smoothie on the table!

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

Apple Crisp Steel Cut Oatmeal

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

I am working with Bob’s Redmill and Stonyfield for this post. I have been compensated for my time commitment. But all opinions are my own.

I love the start of fall. The leaves are changing colors. There is a crispness to the air. And some of my absolute favorite produce is in season – squash, pumpkin, pears and apples!

There are so many ways to use apples, including canning homemade applesauce and turning them into sweet, cinnamony apple crisp (with homemade vanilla ice cream of course!)

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar. The perfect healthy breakfast.

Dessert For Breakfast

I don’t always have time to bake apple crisp. But I do always have time to make apple crisp steel cut oatmeal.

Soak the oats in whole milk plain yogurt a day ahead to make them easier to digest. Then add freshly diced apples, a sprinkle of cinnamon and a bit of coconut sugar for a sweet breakfast treat. The coconut sugar adds a great maple flavor that pairs beautifully with the apples and cinnamon.

Don’t forget to top your oatmeal with your favorite granola (ours is kettle corn granola!) for that crunchy apple crisp topping.

Steel Cut Versus Rolled

Even if you are not a big oatmeal fan you have to give this a try. I grew up hating oatmeal. I wanted to like it so badly. But I couldn’t handle the texture.

Then I tried steel cut oats. What a world of difference! Once you try them you won’t want to go back to the rolled variety. Steel cut oats keep their texture and don’t get mushy.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

All around apple crisp steel cut oatmeal is a great breakfast. It does take about fifteen minutes to cook. So if you are pressed for time on weekdays you can save it for a weekend treat. Or just cook a big batch at the start of the week and reheat it on the stove or in the oven for a quick breakfast.

Make It Your Own

My husband loves to eat his oatmeal with fresh, raw milk on top. My daughter likes a dollop of vanilla yogurt on hers. It’s almost as good as apple crisp with ice cream!

Are you in need of a delicious fall breakfast that the kids will love?

Grab some Bob’s Redmill steel cut oats and coconut sugar and Stonyfield plain whole milk yogurt. Then hit up your local orchard for your favorite variety of apple. You’re already half way to an amazing breakfast.

There is nothing quite like a hot bowl of oatmeal on a crisp fall day. Make it even better by turning it into apple crisp steel cut oatmeal with fresh apples and coconut sugar.

Apple Crisp Steel Cut Oatmeal
Yields 4
A hot breakfast of steel cut oats, sweet apples and coconut sugar.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup steel cut oats
  2. 1 cup warm water
  3. 1/2 cup whole milk plain yogurt
  4. 1 3/4 cups water
  5. 1/2 cup coconut sguar
  6. 1/2 cup peeled and diced apples
  7. 1/4 tsp. cinnamon
  8. pinch unrefined sea salt
  9. Optional toppings: milk, yogurt, granola, raisins, dried cranberries
Instructions
  1. In a small bowl combine the oats, 1 cup water and yogurt. Let sit 7 - 24 hours at room temperature.
  2. When ready to cook, combine the oat mixture, 1 3/4 cups water, coconut sugar, apples, cinnamon and salt in a medium sauce pan.
  3. Bring to a boil, reduce heat, and cook on low, stirring frequently, until the oats and apples are cooked, 15 - 20 minutes.
  4. Serve warm, plain or topped with milk or yogurt and granola.
Notes
  1. You can prepare the oatmeal in advance and store it in the refrigerator for up to a week. Reheat on the stove or in the oven with extra water added.
Just Take A Bite https://justtakeabite.com/
Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Over Three Weeks Of Real Food Allergen Free School Lunches

Don’t let the thought of packing allergen free school lunches give you anxiety. I’m sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

School is right around the corner (I said it…don’t throw tomatoes). Depending on where you live it could be a month, a couple weeks or even days away!

Along with school comes the dreaded lunch packing.

When you have to work around allergies your choices are limited. No crackers and cheese. No more pb&j. Scrap half of the cute Pinterest ideas.

There are even plenty of posts claiming to have allergen free ideas…that really aren’t allergen free at all except for maybe one or two options from a long  list. Or you have to do a bunch of substituting on your own to make them allergen free. No thanks.

But allergy friendly lunches don’t need to be boring, bland or void of nutrition. They don’t need to be complicated either. In fact they can be downright fun! Just ask my kids.

I’ve been packing school lunches for two years now. I tend to get in a rut sometimes. So I like to have a list on hand of safe, healthy and delicious lunch ideas. Today I’m sharing them with you!

These are the best real food allergy friendly lunch ideas around. And they are all staples in our lunches.

Don't let the thought of packing allergen free school lunches give you anxiety. I'm sharing my top picks, including enough choices to create at least three weeks of completely different lunches!

Pick your favorites, make some weekly lunch menus and rotate through them. I’ve got enough ideas to create three full weeks of unique lunches. Problem solved.

To start I’ll share one of our favorites. Then head over to Kitchen Stewardship where you’ll find the rest of my allergen free school lunches.

Allergen free bread or pancakes with sunbutter [this brand is 100% nut free – I like to use the green lid since there are no extra ingredients] and pectin free strawberry jam, cherry jam, peach jam, grape jelly or red plum raspberry jelly. This is not your traditional pb&j. But trust me, your kids will love it!

—>>> Check out the rest of my allergen free school lunches!

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Red Plum Raspberry Jelly {No Added Pectin!}

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.I’ve said it before and I’ll say it again…I’m not very good at making jams and jellies. Even when I use the packs of pectin!

I have switched over to using gelatin to create my strawberry freezer jam, cherry jam, grape jelly and five minute peach jam. They turned out beautifully!

But I recently teamed up with Ball Brand to try one of their recipes. I had the great pleasure of perusing The All New Ball Book Of Canning And Preserving. It’s like a canner’s dream.

The pictures are gorgeous. And the recipes all sound so delicious. I wish I had time to try them all!

But I had to just pick one to try and share with you.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Trying My Hand At Jelly Again

With our allergies I don’t use pectin. Since I can’t be certain of the source it’s too risky. I know a lot of pectin is made from apples. And my two youngest are allergic to apples.

So instead of modifying a recipe I went for one that didn’t even need pectin. Red plum raspberry jelly sounded like the perfect combination of fruit flavors. And it is!

Neither fruit over powers the other.

There is no doubt that red plum raspberry jelly tastes good. You can use it for your  morning eggs and toast or mixed into some plain yogurt. We like it on pancakes.

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

The Outcome

The real question, though, is did I manage to make good jelly without using gelatin?

Ummmm, no.

I read the instructions on how to look for the gelling point. I used a thermometer to monitor the temperature (got it to 220 just like it said).

But the timing worked out that it was right around the gelling point when I was trying to get my toddler down for a nap. And of course this was the one day where she was fighting sleep. In fact, instead of taking 3-10 minutes to get her to sleep it took over an hour and a half (including a dirty diaper change)! Maybe it was all those raspberries she ate!

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

So I kept bouncing back and forth between checking the jelly and checking the toddler. And at one point I just said I have to get it done and said a prayer. Well, it wasn’t gelled.

My Big Mistake

And now that I am re-reading the directions I see that it says to stir constantly…oops. Not easy when trying to get a toddler to nap. I think all of the pectin came to the top when I wasn’t stirring…there was a sticky, pink foam. Oops.

Note – keep stirring while it boils!!

All is not lost, though. We now have sweet red plum raspberry syrup! I can’t wait to use it on our pancakes this week (every Friday we have breakfast for dinner…pancakes is on the menu).

I might also try cooking it down a bit or adding a little gelatin when I open a jar. Just to see what happens.

It’s Your Turn

In spite of my inability to make jams and jellies I am sharing this delicious recipe with you today. I bet you’ll have better luck. Maybe you can teach me a thing or two about gel! My motto moving forward is going to be “Follow the directions and keep stirring.”

I hope to try this recipe again and actually cook it the right way. I REALLY want to try red plum raspberry jelly on bread (freshly baked sourdough would heavenly).

How about you? Are you a pro at making jams and jellies? Or are you jelly challenged like me?

I’d love to hear how it goes if you try red plum raspberry jelly.

But there’s more! Keep reading.
Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.

Red Plum Raspberry Jelly
Yields 4
Write a review
Save Recipe
Print
Ingredients
  1. 2 lbs. firm, ripe red plums, halved
  2. 1 cup water
  3. 4 cups raspberries
  4. 3 cups cane sugar
  5. cheesecloth
Instructions
  1. Pit plums, reserving pits. Chop plums and place in a 6 qt. stainless steel or enameled Dutch oven. Lightly crush the plum with a potato masher.
  2. Stir in the water and reserved pits. Bring to a boil, reduce heat, cover and simmer 10 minutes.
  3. Add raspberries, crushing with a potato masher. Return to a boil, cover, reduce heat and simmer 10 minutes.
  4. Line a large, fine wire mesh strainer with 3 layers of dampened cheesecloth. Place the strainer over a large bowl.
  5. Pour the plum mixture into the strainer (do not press down). Cover and let stand 3 hours or until collected juice measures 3 1/2 cups and mixture no longer drips.
  6. Wash and dry Dutch oven.
  7. Pour the juice into the Dutch oven. Stir in the sugar and bring to a boil over high heat. Boil, stirring constantly, to gelling point.
  8. Ladle hot jelly into a hot jar, leaving 1/4-inch headspace.
  9. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight.
  10. Place jar in boiling water canner. Repeat until all jars are filled.
  11. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand 5 minutes.
  12. Remove jars from canner and cool.
Notes
  1. Tip - plum pits are super high in pectin, so simmering them with the fruit really helps give this jelly its velvety smooth set.
Just Take A Bite https://justtakeabite.com/

Looking for a delicious jelly that is naturally free of pectin? This is it! Red plum raspberry jelly is the perfect fruit combination for your morning toast, mixed into yogurt or spread on your pancakes.Can It Forward

Don’t forget to “Can It Forward” with Ball Brand. On July 22, 2016 they are hosting a Can-It-Forward day live on Facebook. You’ll see demos (I think I need to tune in for one on jelly). Plus Ball Brand will be donating to a local charity. The more engagement they receive the more they donate!

Here’s how you can participate.

  • Pledge to can-it-forward by signing up via the pledge page and share with friends.
  • Tune in on July 22nd to watch canning demonstrations via Facebook Live from 10:00AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize!
  • If you engage with any of the Facebook Live recipe videos, a donation will be made to charity.
  • You can ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22nd. Consumers can also share their own #canitforward creations with the brand on Pinterest and Instagram.

More For You

Ball Brand would also like to give one of my lucky readers coupons for canning supplies and a copy of The All New Ball Book Of Canning And Preserving! Enter below for your chance to win.
a Rafflecopter giveaway

Does red plum raspberry jelly sound like a delicious combination? What is your favorite jelly flavor?

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

The Best Allergen Free Snacks For At Home And On The Go

Whether you’re hitting the road in the summer or you’re in your regular routine at home it’s important to have safe snacks on hand. I’ve got the best allergen free snacks to help make summer fun.

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

Kids love to snack. No question about it.

I try to give my kids nutrient packed meals so they aren’t too hungry between meals. But they still seem to be hungry a lot (especially due to allergies and gut issues). And with a little one trying to get back on track with weight gain I feed her any chance I get.

Summertime is no exception to the snacking.

There are so many healthy real food choices! What a blessing.

Not Everyone Is So Lucky…

What if your kids can’t eat most things that you can buy in a store or restaurant, even the healthy stuff?

Your options are quickly limited.

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

Managing Food Allergies On the Go

No need to worry. I’ve got a list of some of the best allergen free snacks around. They aren’t expensive processed foods. Just simple, nourishing snacks that kids love.

Believe me, I know allergies. When I say something is allergy friendly, it really is safe.

Feeding my children nourishing meals is hard. But providing safe and healthy snacks is even harder,especially when traveling. Since I can never compromise, I have to constantly be prepared.

Look no farther! I've got the BEST allergen free snacks so you can enjoy summer and stay safe.

Favorite Allergen Free Snacks for Kids

Some of these snacks work well for when you are away from home and need to keep food at room temperature. Others are simple bites to have on hand at home or kept in a cooler.

Some are salty. Some are sweet. There is a little something for everyone. Mix and match to meet your summer activity needs!

These allergen free snacks are all naturally free of (or can be made free of) gluten, dairy, nuts, eggs, corn, soy and coconut. So take your pick and enjoy safe summer snacking.

Head over to Kitchen Stewardship where I’m sharing my list of allergen free snacks!

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergen-Free Blueberry Muffins

Easy to make and fun to eat, these allergy-friendly blueberry muffins are naturally free of gluten, dairy, eggs, nuts, corn, coconut, rice and soy. Breakfast just got a whole lot tastier.These allergy friendly blueberry muffins are free gluten, dairy, eggs, nuts, corn, soy, rice and coconut. They are safe for just about anyone! But that doesn't mean they are lacking in flavor. Most, slightly sweet and so delicious! They make the perfect breakfast or snack.

Let’s get real. Allergen-free baking is tricky.

Sometimes it works. Sometimes it doesn’t. You make numerous batches and spend a lot of money on specialty ingredients.

When my son was little and had gotten a new round of allergy testing…and restrictions, I had to do more baking experimentation. I was very experienced with gluten-free, dairy-free and nut-free baking. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.

Kid-Friendly Gluten-Free Muffins

He has always loved muffins. When he was two he’d get out of bed, hurry downstairs and declare he needed a muffin instantly. There was (and still is) no waiting for breakfast (he’s just like his mama). And muffins top his list for breakfast fare.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

I went through a few batches that were either crumbly or too dense. But I finally perfected a truly allergen-free muffin.

You can add whatever you like to it. My son’s favorite variety is blueberry. Me? I like chocolate chips (this is the brand we love). That’s about as close as I get to dessert these days.

Easy, Egg-Free Muffins

These muffins are super easy to make. Just mix all of the ingredients in one bowl, pour into muffin tins and bake.

Every time I make muffins my son devours them and tells me I NEED to post the recipe. So today I’m finally sharing it.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

There are no eggs, dairy, coconut, nuts, corn, rice, gluten or soy in these allergy-friendly blueberry muffins. They are also pretty low in sweetener.

I use a combination of grass-fed gelatin (I use this brand – use the code TAKE10 for 10% off), olive oil and honey for an egg replacement. It works perfectly!

Muffins Kids Can Make

If you’re looking for a way to get your kids in the kitchen to practice their cooking skills, allergen-free blueberry muffins are perfect. They can perfect their measuring and pouring skills. And of course sample the batter to make sure it’s ok.

Not sure how to teach your kids to cook? Check out this cooking course! We’ve been using it for years!

I like to make a big batch and stock the freezer. Though with  my son’s appetite very few actually make it there. I love having an easy breakfast or perfect pairing with a bowl of nourishing soup ready whenever I need it.

Are you in need of a truly allergy-friendly muffin?

This is it! Choose your favorite additions and whip up a special breakfast treat.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins
Yields 12
Moist, slightly sweetened blueberry muffins free of gluten, dairy, eggs, corn, soy, rice and coconut.
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 3/4 cups water
  4. 3 Tbsp. cane sugar
  5. 1 1/2 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1/4 cup honey
  8. 6 Tbsp. olive oil
  9. 1/4 cup cold water
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup hot water
  12. 1/2 cup blueberries (or any other fresh fruit, dried fruit or chocolate chips)
Instructions
  1. Heat the oven to 350*F. Line muffin pan with muffin cups (paper or silicone).
  2. In a large bowl combine the sorghum, tapioca and water. Mix well, removing any lumps.
  3. Combine the 1/4 cup cold water and gelatin. Set aside.
  4. Add the sugar, baking soda, salt, honey and olive oil to the flour mixture. Mix well.
  5. Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
  6. Pour the gelatin water into the muffin batter. Mix by hand or with a hand mixer until well mixed.
  7. Stir in fruit.
  8. Fill muffin cups 3/4 full.
  9. Bake for 30 - 40 minutes (30 minutes for mini muffins, 40 minutes for full size muffins).
Notes
  1. To make pumpkin muffins reduce the 3/4 cups of water to 1/2 cup of water and add 1/2 cup of pumpkin to the batter.
  2. One recipe makes about 12 full size muffins or 24 mini muffins.
  3. Add 3 Tbsp. maple syrup and omit the blueberries to make vanilla cupcakes.
Just Take A Bite https://justtakeabite.com/
Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

Allergen Friendly Vanilla Cake {free of gluten, eggs, dairy, nuts, coconut, rice, corn and soy}

Everyone deserves cake on their birthday. Even if you have allergies! This allergen friendly vanilla cake is free of gluten, dairy, eggs, nuts, corn, soy, rice and coconut. Plus it’s super easy to make!

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

A couple months ago my son had another round of allergy testing, revealing more allergies and more severe allergies. It’s definitely not what we had hoped for.

But when his birthday approached I did not let his allergies stop me from making him a super fun (and safe) birthday cake!

He was determined to have a Paw Patrol cake. And I wanted to make that happen.

Together we came up with the idea of turning the cake into a dog dish. I added homemade carob puff cereal on top for the dog food. It was a huge success.

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

We found a winner.

My kids gave it two big thumbs up!

This cake does not rise as much as a regular cake (did I mention it was free of everything? Even gums as those often contain allergens too). So I made a double batch and turned it into a four layer cake. It was mostly for effect to create a big dog dish. Just a single batch would be just fine for enjoying the cake.

Then top it with your favorite frosting. I used a “buttercream” made with palm shortening and homemade powdered sugar. Really, just two ingredients. My kids go crazy for the frosting.

I did also make a regular cake for the other party guests. That cake was the water dish, topped with blueberries.

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

Everyone join the fun.

It was wonderful to see my five year old enjoy his special day and not feel left out. To top it off my niece and nephew with allergies were able to eat cake too! It sure made my day to see everyone included in the celebration.

I really don’t have much else to say about this cake. I’ll let the pictures and the smiles speak for themselves.

Are you in need of a cake that is truly allergen friendly? This vanilla cake is the perfect solution!

Spoil the birthday boy or girl with this allergen friendly vanilla cake. Simple, safe and delicious.

Allergen Friendly Vanilla Cake
Serves 12
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. unrefined sea salt
  5. 1 tsp. baking soda
  6. 1 tsp. cream of tartar
  7. 1/4 cup honey
  8. 1/2 cup palm shortening, melted
  9. 3 tsp. grass-fed gelatin
  10. 1/4 cup cold water
  11. 1/2 cup + 1 Tbsp. boiling water
Instructions
  1. Preheat the oven to 350*F. Grease and line with parchment paper two 8" round cake pans.
  2. In a small bowl combine the gelatin and 1/4 cup cold water. Set aside.
  3. In a large bowl combine the sorghum, tapioca, sugar, baking soda, salt, cream of tartar, honey and shortening. Stir to combine.
  4. Add the boiling water to the gelatin mixture and stir until the gelatin is dissolved (about 10 seconds).
  5. Add the hot gelatin mixture to the cake batter.
  6. Stir until well mixed.
  7. Pour half of the batter into each of the prepared pans.
  8. Bake for 30 - 35 minutes, until golden.
  9. Allow cakes to cool in pan for 15 minutes. Remove from pans and cool completely.
  10. Remove parchment paper.
  11. Frost and serve.
Notes
  1. Cream of tartar is made from grapes. Replace it with an extra 1/2 tsp. baking soda if you have a grape allergy.
  2. Palm shortening is in the same family as coconut and may not be safe for those with a coconut allergy. The palm shortening can be replaced with lard, olive oil or avocado oil.
  3. Store the cake in a sealed container in a cool spot.
  4. The cake can be frozen with or without frosting.
  5. Make a double batch for a 4 layer cake.
Just Take A Bite https://justtakeabite.com/