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Cherry Rhubarb Jello

Cherry rhubarb jello is the perfect kid-friendly way to use fresh produce and welcome summer weather.

Cherry rhubarb jello is a dye-free, allergy-friendly treat that all kids love. The perfect finger food.

We have two rhubarb plants in our garden. Most years we get a few decent stalks from them that I use to make a special dessert like crisp, ice cream, cake or even cheesecake!

This year our rhubarb plants were huge! After making three strawberry rhubarb crisps there was still plenty left. That means it is time to experiment with new ways to use rhubarb.

What Flavors Go Well With Rhubarb

I came up with cherry rhubarb jello. This is the perfect, nutritious way to use fresh, spring produce in combination with last year’s freezer stash (we still have a couple gallons of sweet cherries left!).

The cherries give sweetness and a deep maroon color while the rhubarb gives a hint of tartness. It’s the perfect combination.

Cherry rhubarb jello is a dye-free, allergy-friendly treat that all kids love. The perfect finger food.

Cherry rhubarb jello makes a great finger food lunch addition or snack for kids. The fruit provides vitamins while the gelatin provides easy-to-digest protein (Use the code TAKE10 for 10% off your gelatin purchase HERE).

Allergen-Free Cherry Rhubarb Jello

An added bonus is that cherry rhubarb jello is very allergy-friendly. Not to mention there is no food coloring or artificial flavor (food dyes are connected with behavioral issues). So it makes a unique and healthy treat for everyone.

Are you looking for a dish to pass at your next potluck or picnic? Cherry rhubarb jello is just the thing. You can make it in advance and both kids and adults will enjoy it.

Sometimes I even serve this for breakfast. My oldest can take her time eating in the morning. If we need to get out the door on time jello is great. It is soft and easy to chew.

Don’t forget the really important part – cherry rhubarb jello is so easy to make! Just cook, puree, add the gelatin and chill. It takes about five minutes of hands on time. Who doesn’t love that?!

Before rhubarb season ends grab a few stalks and make this fun treat to celebrate the end of the school year and welcome summer.

Cherry rhubarb jello is a dye-free, allergy-friendly treat that all kids love. The perfect finger food.

Cherry Rhubarb Jello
Serves 12
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Ingredients
  1. 2 cups sweet cherries (fresh or frozen)
  2. 2 cups rhubarb, peeled and chopped
  3. 3/4 cups organic cane sugar or coconut sugar
  4. 1/4 tsp. unrefined sea salt
  5. 1/2 cup water
  6. 2 Tbsp. grass-fed gelatin
Instructions
  1. Combine the cherries, rhubarb, sugar and salt in a saucepan.
  2. Bring to a boil, reduce heat and simmer about 20 minutes.
  3. Pour the mixture into a blender. Blend until smooth.
  4. Return the mixture to the saucepan.
  5. Dissolve the gelatin in 1/2 cup cold water. Let sit 1 minute.
  6. whisk the gelatin water into the hot puree until dissolved, about 1 minute.
  7. Pour the mixture into an 8" square pan or a bowl.
  8. Refrigerate until firm.
  9. Scoop or cut into squares to serve.
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Cow Spotted Birthday Cake {soaked gluten free chocolate cake}

Cow Spotted Birthday CakeI’m not quite sure how it happened, but my son recently turned four!  He was active in my belly and has not stopped moving since the day he was born. He keeps life interesting and exciting for sure!

One of the fun things about my son is that he is already very passionate and knows what he likes. His enthusiasm is a gift.  One of his passions is construction trucks and “worker men.” The other is farming. He is sure we are moving to a farm soon and will have every animal possible. He has even assigned the whole family their chores already! I love his enthusiasm and wouldn’t be surprised if he really does have a farm of his own some day (and mama would be very proud of him if he does!).Cow Spotted Birthday Cake | Soaked Gluten Free Chocolate Cake | Homemade Dutch Apple Pie

My son’s favorite animal is a “baby calf.” So this year we decided to do a cow spotted birthday for him.  He loved the idea. I loved that it didn’t require any color for decorations. I think my only problem was that I kept thinking of more fun treats to go along with the theme!

My first priority was to make his cake have cow spots. I recently made a soaked gluten free vanilla cake for my daughter’s birthday (with really fun, colorful decorations!). That served as the starting point. Then I created this soaked gluten free chocolate cake to use for the spots.

The cake turned out so well! Every time we cut into the cake the spots changed. It was so fun. The other great thing was that we had lots of extra cake batter since the chocolate was only used for spots. So we made the rest into donuts.Cow Spotted Birthday Cake | Soaked Gluten Free Chocolate Cake | Homemade Dutch Apple Pie

My son was so happy with his cow spotted cake and birthday celebration.  I made chocolate spots and chocolate frosting to decorate the cake. Then to really turn it into a cow spotted celebration I made inside out “Oreos”, chocolate suckers, chocolate/vanilla yogurt gummies, fudge swirl ice cream (like this without the caramel and cone) and chocolate milk (using this chocolate sauce).

I do try to limit the amount of chocolate my son eats since it tends to make him hyper. But this was a fun and special birthday treat for him. If you avoid cocoa you can substitute carob in this recipe.Cow Spotted Birthday Cake | Soaked Gluten Free Chocolate Cake | Homemade Dutch Apple Pie

This cake is also quite allergen friendly since it is gluten, dairy, nut, corn, rice and soy free.  It does contain eggs whites. Side note – don’t get rid of those leftover yolks! They are packed with nutrition. Use them for Russian custard, pudding, ice cream or smoothies.

Do you have a farmer-in-training? Or maybe you need a special way to celebrate an older farmer in your life? This cow spotted cake is so fun and delicious!  Plus the grains are properly prepared. It’s the perfect treat for kids and adults. You can make it simple with just the cake. Or go all out with cow spots everywhere! Happy farming and happy birthday!Cow Spotted Birthday Cake

Soaked Gluten Free Chocolate Cake {Cow Spotted Cake}
A soaked gluten free chocolate cake that can be used as is or in a vanilla, spotted cake.
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Ingredients
  1. 1 cup sorghum flour (or white rice)
  2. 1/2 cup amaranth flour (or brown rice)
  3. 1/4 tapioca flour (or arrowroot)
  4. 1/2 cup cocoa powder (or carob)
  5. 3/4 cups water, milk or milk substitute
  6. 2 Tbsp. lemon juice, yogurt, whey or kefir
  7. 1 1/4 cups organic cane sugar or coconut sugar
  8. 2 Tbsp. melted coconut oil, palm shortening or butter
  9. 1/2 tsp. unrefined sea salt
  10. 3 egg whites
  11. 1/2 tsp. cream of tartar
  12. 1 tsp. baking soda
  13. 1/2 tsp. cream of tartar
Soak the flour
  1. Combine the flour, cocoa powder, water/milk and lemon juice/yogurt.
  2. Cover and let sit 7-24 hours.
Bake the cake
  1. Grease and line with parchment paper two 8" or 9" round cake pans or one 9x13 pan.
  2. Heat the oven to 350*F.
  3. Beat the egg whites and 1/2 tsp. cream of tartar until stiff peaks form. Set aside.
  4. Add the sugar, butter and salt to the soaked mixture. Beat well (it will be thick).
  5. Fold in the egg whites.
  6. Stir in the baking soda and 1/2 tsp. cream of tartar.
  7. Immediately pour the batter into the prepared pans.
  8. Bake for 35 minutes for 8/9" rounds, 40 minutes for 9x13 or 25 minutes for cupcakes.
Notes
  1. This batter can be used for donuts. Simply grease and fill the donut pans with the batter. Bake for 20 - 25 minutes.
  2. To make the cow spotted cake prepare the vanilla batter at the same time as the chocolate batter. Fill the pans with all of the vanilla batter. Drop spoonfuls of the chocolate batter into the vanilla batter. You will use about 1/4 - 1/3 of the chocolate batter for the spots. Bake 35 minutes.
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Sticky Toffee Pudding {grain free, dairy free, nut free, corn free}

Sticky Toffee Pudding | Homemade Dutch Apple Pie

A while back I was browsing some of my cookbooks for inspiration. I rarely look at cookbooks. With all of our allergies, etc. there is usually so much modification that needs to be done on a recipe that it’s not worth it.

But when I came across a recipe for sticky toffee pudding in Earth To Table I realized it was something we could eat! With a few slight modifications of course.

Earth To Table by Jeff Crump and Bettina Schormann is a neat cookbook about seasonal foods and organic farming.  Everything in it looks delicious! Though I’m pretty sure this is the first recipe from it that I’ve ever made (I’ve had the cookbook for over five years).

Sticky toffee pudding is a British dessert. I’m not sure why it’s called pudding since it’s cake. But I don’t know much about anything British. Either way it tastes great!

I happened to have some caramel sauce and crispy pecans on hand when I made it. What a great combination.

The cake is slightly sweet and chewy. The dates/plums really give a unique flavor. Everyone in our family really enjoyed this sticky toffee pudding.

This cake would be perfect for a birthday or special event. It is quite allergen friendly since it is grain, dairy, nut, soy and corn free. It does have eggs, though.

Now I’m sharing the recipe with you!  I will post it the way I made it. If you want the original be sure to check out Earth To Table.Sticky Toffee Pudding | Homemade Dutch Apple Pie

Sticky Toffee Pudding {Grain Free, Dairy Free, Nut Free, Corn Free}
Yields 6
A delicious chocolate cake sweetened with dates.
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Ingredients
  1. 2 cups pitted dates or a combination of dates and dried plums
  2. 2 cups water
  3. 1 1/2 tsp. baking soda
  4. 1/2 cup coconut sugar or cane sugar
  5. 2 Tbsp. coconut oil, palm shortening or butter, at room temp
  6. 3 eggs
  7. 1/4 cup molasses
  8. 2 Tbsp. honey or maple syrup
  9. 1/2 tsp. vanilla
  10. 1/2 cup tapioca flour
  11. 1 tsp. cream of tartar (or baking soda)
  12. 1 tsp. unrefined sea salt
Instructions
  1. In a saucepan combine the dates (plums) and water.
  2. Bring to a boil. Reduce heat and simmer until dates are tender and the water is mostly evaporated, about 30 minutes.
  3. Remove the pan from the heat and stir in the baking soda.
  4. Puree the mixture with an immersion blender or regular blender, leaving dates slightly chunky.
  5. Heat oven to 325*F. Grease a muffin pan.
  6. In a medium bowl cream the sugar and fat.
  7. Beat in eggs, molasses, honey and vanilla until combined.
  8. Stir in flour, cream of tartar and salt. Stir in date mixture.
  9. Pour the mixture into the prepared muffin cups.
  10. Bake about 35 minutes. Let stand 5 minutes before serving.
Notes
  1. This will make about six large cakes or nine smaller cakes.
Adapted from Earth To Table
Adapted from Earth To Table
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Ultimate Strawberry Frozen Yogurt + Yogurt Cultures and Oxo Review

Ultimate strawberry frozen yogurt | Homemade Dutch Apple Pie

*I am working with Stonyfield and Oxo for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.*

My kids have been begging for frozen yogurt for a while. So it’s been on my to-do list…when I have time. How lucky for them that I was given the opportunity to try this amazing strawberry frozen yogurt recipe from the cookbook Yogurt Culture by Sternman Rule!

The frozen yogurt is easy to make. It is so beautiful with a deep pink color.  I strayed from the original recipe slightly since I was making it for kids. I left out the vinegar and rosemary. I’m sure both ingredients would add a unique and delicious flavor. As always I used Stonyfield Organic plain full fat yogurt, though Greek yogurt would also work.Ultimate strawberry frozen yogurt | Homemade Dutch Apple Pie

If you haven’t heard of Yogurt Cultures, it is a really great cookbook. But more than that it is so fascinating to read about all of the ins and outs of yogurt making. The chapters include Flavor, Slurp, Dine and Lick where Rule explores the many ways to use yogurt – salty, sweet, fruits, meats, drinks, desserts, etc. There is something for everyone.

To help make this frozen yogurt I also had the opportunity to work with Oxo. I tried their strawberry huller and ice cream scoop.

I had no idea strawberry hullers even existed. But this thing is so cool!!!  I’m already anxious for strawberry picking and preserving so I can use the huller. I probably wouldn’t use it if I was taking a few strawberries out to munch on. But if I have a whole basket of strawberries to hull this is so handy. No knife. No mess. Just push it in, twist and pull. Amazing. This is a great way to have kids help with strawberries too since they don’t need a knife.Ultimate strawberry frozen yogurt | Homemade Dutch Apple Pie

The ice cream scoop also works very well. It is heavier than any ice cream scoop I have in the house. It can scoop through hard ice cream pretty easily. I would recommend it if you are looking to buy one.

As for the frozen yogurt – my kids loved it! They both gave it two thumbs up. My husband really enjoyed it too.  Being dairy free right now I couldn’t taste it. But it sure looks and smells good! I will make this again for sure and maybe play around with our own flavor combinations.

Ultimate strawberry frozen yogurt | Homemade Dutch Apple Pie

Ultimate Strawberry Frozen Yogurt
Yields 1
Balsamic vinegar and minced rosemary lend subtle notes that heighten the berry essence without overshadowing it.
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Ingredients
  1. 1 pound strawberries, preferably organic
  2. ½ cup plus 2 tablespoons sugar
  3. 2 tablespoons balsamic vinegar (I did not add this)
  4. 2½ cups plain whole-milk yogurt (not Greek) or 1½ cups plain whole-milk Greek yogurt
  5. 1 tablespoon light corn syrup (I used honey)
  6. 1 tablespoon plus 1 teaspoon finely minced fresh rosemary, plus (optional) additional minced rosemary for garnish (I did not add this)
Instructions
  1. PREP THE BERRIES. In a food processor, pulse the strawberries, sugar, and vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
  2. MEANWHILE, PREP THE YOGURT. If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
  3. PUREE AND CHILL. Add the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
  4. FREEZE. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. Continue churning until the mixture has fully thickened and is nearly scoopable. You may eat it now, soft-serve style, but I recommend transferring it to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil. Freeze for several hours.
  5. SERVE. Let the yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop. Garnish sparingly with rosemary.
Adapted from Yogurt Culture
Adapted from Yogurt Culture
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Crockpot Philly Cheese Steak Soup

Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple PieYes, I know it’s spring. So hot soup may not be the first meal that comes to mind. But soup is really great all year long.

It is packed with nutrition, of course. But what’s great about soup in the spring and summer is how easy it is to make so you have lots of time to play outside! Soup gets even easier when you make it in the crockpot.  Toss the ingredients into the crockpot in the morning, go about your day and dinner is ready when you need it.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

This soup was inspired by the classic Philly cheese steak sandwich.  Beef, peppers and onions are simmered all day in a delicious broth. Then you can serve it topped with shredded cheese.

For my dairy free friends you can add a dollop of pureed squash to get the cheesy feel. Or just make the soup creamier with an extra splash of your favorite milk substitute.

Pair the soup with your favorite bread (I like to make garlic bread with this soup) or crackers. Add a fresh salad and dinner is served.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

The whole family enjoyed this soup. I love how easy it is to make. The leftovers are great for lunches. Or you can make a big batch and freeze a whole meal’s worth so you have an even easier meal on hand.

This is also a very budget friendly meal. Ground beef, onions and peppers are very affordable!

Do you like Philly cheese steak sandwiches? You’ll love this soup version.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

Crockpot Philly Cheese Steak Soup
Serves 6
A simple soup version of a Philly Cheese steak.
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Ingredients
  1. 1 lb. ground beef
  2. 1 small onion, chopped
  3. 1 - 2 cups bell peppers, chopped
  4. 2 tsp. unrefined sea salt
  5. 1 tsp. garlic powder
  6. 1 tsp. season salt (I use Redmond)
  7. 1 cup milk or milk substitute
  8. 2 cups beef or chicken broth
  9. 2 cups shredded cheese of choice or 1/2 cup pureed squash (optional - for topping)
Instructions
  1. Turn the crockpot to high.
  2. Add the beef, onion, peppers, salt, garlic powder and season salt. Spread out the beef.
  3. Cover and let cook for 1 hour to start browning the meat.
  4. Break up/stir the meat.
  5. Add the broth and milk.
  6. Cover and cook on high 3-6 hours or low 5 - 10 hours.
  7. Top with cheese or squash if desired when serving.
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Soaked Gluten Free Noodles

Soaked Gluten Free Noodles | Homemade Dutch Apple PieI’ve said it before and I’ll say it again. When you have a lot of allergies to deal with you can’t just go to the store and buy simple items like bread, crackers and noodles.

This is especially true if you are gluten free and can’t have rice or corn (like my son). Removing wheat, corn and rice eliminates just about any kind of convenience food you can buy – especially noodles.Soaked Gluten Free Noodles | Homemade Dutch Apple Pie

But I really don’t want to take all pasta based meals off our menu. So I set to work making noodles my son can eat. Additionally, I wanted to be sure they were properly prepared.

The result is an easy to make pasta that works well for soup, spaghetti, macaroni and cheese…whatever you like (as you can see in the photos I’ve used them in a variety of dishes). The other great thing about these homemade noodles is that they cook in about three minutes – perfect for making a quick lunch for hungry kids!

Simply mix the dough and cut the noodles. Then let them sit for a day before using them. The leftovers can be kept in the fridge for up to two weeks or in the freezer for a few months.Soaked Gluten Free Noodles | Homemade Dutch Apple Pie

You can be really creative with these noodles and cut them into fun shapes to liven up a bowl of chicken noodle soup. Or go really simple by cooking them in broth and adding salt and butter or coconut oil for a quick side dish.

Although my son is the only member of the family that can’t have store bought pasta, we all eat these and enjoy them!

Homemade pasta does not have to be complicated. This is a simple recipe that is sure to please the whole family. Soaked Gluten Free Noodles | Homemade Dutch Apple Pie

Soaked Gluten Free Noodles
Homemade noodles that are properly prepared and free of gluten, dairy, nuts and corn.
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Ingredients
  1. 1/2 cup tapioca flour (or white rice)
  2. 1/2 cup sorghum flour (or white, brown rice, millet, buckwheat or amaranth)
  3. 1/2 tsp. gelatin
  4. 1/2 Tbsp. lemon juice
  5. 3 Tbsp. warm water
  6. 1/2 tsp. unrefined sea salt
  7. 1 tsp. organic cane sugar
  8. 1 egg
  9. 1 tsp. extra virgin olive oil
Instructions
  1. Mix the gelatin and lemon juice. Let sit one minute.
  2. Combine the flour, warm water and gelatin mixture.
  3. Add the satl, sugar, egg and oil to the flour mixture. Mix until well combined.
  4. Place the dough on a baking sheet size piece of parchment paper. Place another piece of parchment paper on top.
  5. Roll the dough between the parchment paper until desired thickness.
  6. Remove the top paper and use a pizza cutter or knife to cut noodles into desired shapes.
  7. Cover with parchment paper or towel and let sit 7-24 hours.
  8. When ready to use simply add the noodles to soup or cook in water or broth for 3-4 minutes.
  9. Store unused noodles in a sealed container in the refrigerator for up to a week or in the freezer for up to a month.
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Soaked Gluten Free “Whole Wheat” Bagels

Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple PieHave I mentioned before that I love bagels? I wish I had them on hand at all times.  I recently shared a recipe for sourdough bagels with strawberry cream cheese.

The sourdough bagels are great! But not if you’re gluten free.

So I figured I better come up with a gluten free recipe too. This is my “whole wheat” bagel that is soaked (for your digestion), gluten free, dairy free, nut free and corn free.  The teff gives a wheat flavor and color to the bagel.Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple Pie

The outside is a bit chewy. The inside is soft. The texture is perfect for kids – not too hard to chew.

I used a donut pan to make these bagels. If you don’t have a donut pan you can make them in a muffin pan – there just won’t be a hole in the middle.

Homemade bagels are great for a quick breakfast or they are easy to pack up for a school lunch.

Bagels also freeze well. So you can make a double or triple batch and keep your freezer stocked for easy meals.Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple Pie

Try the bagels with a variety of toppings – butter, coconut oil, jam, cream cheese, cashew butter or nut butter. You can also turn it into a sandwich with egg salad, salmon salad, chicken salad or locally made lunch meat.

You really can’t go wrong with a bagel. And this version is safe for almost everyone! An added bonus is that there are no gums or fillers in these bagels. Just pure, simple ingredients.

Do you enjoy bagels as much as I do? You have to give these a try.

Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple Pie

Soaked Gluten Free "Whole Wheat" Bagels
Yields 6
A "wheaty" bagel that is gluten, dairy, nut and corn free.
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Ingredients
  1. 1/2 cup tapioca flour
  2. 1/2 cup sorghum flour (or white rice)
  3. 1/4 cup amaranth flour (or brown rice)
  4. 1/4 cup teff flour
  5. 1/2 cup warm water
  6. 1 Tbsp. lemon juice or apple cider vinegar
  7. 1/2 tsp. active dry yeast
  8. 2 tsp. cane sugar
  9. 1 Tbsp. water
  10. 2 egg whites
  11. 1 tsp. extra virgin olive oil
  12. 1/4 tsp. unrefined sea salt
  13. 2 tsp. cane sugar
  14. 1/2 tsp. baking soda
  15. 1/2 tsp. cream of tartar
Soak the flour
  1. In a large bowl combine the flours. Stir to remove any lumps.
  2. Add the water and lemon juice. Mix. Cover. Let sit 7-24 hours.
Make the bagels
  1. Grease a bagel or muffin pan.
  2. Combine the yeast, 2 tsp. sugar and 1 Tbsp. very warm water. Let sit 5 - 10 minutes.
  3. Add the egg whites and olive oil to the flour mixture. Beat one minute.
  4. Add the yeast mixture to the bowl. Beat 20 seconds.
  5. Add the salt, sugar, soda and cream of tartar to the bowl. Beat 20 seconds.
  6. Immediately pour the batter into the prepared donut pan, filling to the top.
  7. Place the donut pan in the oven. Turn on the oven light.
  8. Let rise 45 minutes.
  9. With the pan still in the oven, turn the oven on to 400*F.
  10. Set timer for 25 minutes.
  11. Remove the bagels from the pan and cool.
  12. Store in a bag at room temperature for up to a week or in the freezer for up to 6 months.
  13. Slice in half and serve with your favorite toppings.
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Soaked Gluten Free Tortillas {dairy free, nut free, egg free, corn free}

Soaked Gluten Free Tortillas | Homemade Dutch Apple PieWhen you have to eat gluten, corn and rice free there isn’t much convenience food you can buy at the store. So a simple meal like tacos gets pretty boring when you have no shell or chips for your meat – especially for a kid!

But no need to cross taco night off your menu – you can make your own tortillas! My son inspires me to create homemade versions of things you just can’t get at the store without his allergens.  So when we had tacos recently I decided to make homemade tortillas.

This tortilla is soaked and free of gluten, corn, rice, eggs, dairy and nuts.  Simply mix the dough, roll the tortillas, let them sit and then cook for about a minute when you are ready to eat.  If you have a tortilla press (that will be on my next gift list!) they would be even easier to make.

You can also make a double or triple batch and stock your freezer so you have some on hand at all times. They thaw in minutes.Soaked Gluten Free Tortillas | Homemade Dutch Apple Pie

My son loved these!!! He was so happy to be able to eat a regular taco like everyone else (I was pretty happy that I could have one too!).

You can also use them for any sandwich creation – chicken salad, salmon salad, ham and cheese or even peanut butter and honey. Homemade tortillas make a fun substitute for a hot dog bun too!  They are perfect for fun lunch foods.

I personally liked them to snack on – simply spread butter or coconut oil and dash of salt on top for the perfect energy booster.

I use gelatin to bind the flour and give some flexibility to the tortilla. Plus it boosts the nutritional value!

If you need a homemade tortilla because you are allergic to the store bought versions or you simply don’t like all the unhealthy ingredients in them this is the perfect recipe!  Get your flour soaking for delicious tortillas. Taco night just got a little healthier.Soaked Gluten Free Tortillas | Homemade Dutch Apple Pie

Soaked Gluten Free Tortillas {dairy free, nut free, corn free}
Yields 8
A simple homemade tortilla that is very allergen friendly.
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Ingredients
  1. 1/2 cup tapioca flour
  2. 1 cup amaranth flour
  3. 1/4 cup warm water
  4. 1 Tbsp. lemon juice
  5. 2 tsp. gelatin dissolved in 1/4 cup hot water
  6. 1 1/2 tsp. unrefined sea salt
  7. 2 Tbsp. extra virgin olive oil
Instructions
  1. In a medium bowl, combine all of the ingredients. Mix until a ball of dough forms.
  2. Split the dough into 8 balls.
  3. Roll each ball of dough between two pieces of parchment paper until about 1/8" thick/desired tortilla thickness
  4. Layer tortillas between pieces of parchment paper. Place under a towel or in a bag and let sit 7-24 hours.
When ready to serve
  1. Cook the tortillas on a hot, ungreased skillet - about 20 seconds per side.
  2. Place the warm tortillas in a bag or under a towel until ready to serve to keep them soft and pliable.
To reheat
  1. Place the tortillas in a wet paper towel and warm in the oven/toaster oven for a minute or two. This will also help soften them.
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Sourdough Bagels with Strawberry Cream Cheese

Sourdough Bagels With Strawberry Cream Cheese | Homemade Dutch Apple PieIf I could only have one bread item it would be a bagel. I fell in love with them at an early age and still love them now!

But I rarely eat bagels since we are mostly gluten free and don’t eat store bought bread.

After getting a donut pan for Christmas (and then another one for my birthday!) I thought it would be fun to use them to make bagels. It sure was.

Sourdough bagels make an easy week day breakfast. Spread on some homemade strawberry cream cheese, butter, coconut oil or jam. Then add a protein and breakfast is served.Sourdough Bagels With Strawberry Cream Cheese | Homemade Dutch Apple Pie

My kids really enjoyed these bagels – especially with strawberry cream cheese.  The homemade cream cheese is easy to make and does not contain any artificial colors or sweeteners. I make it using homemade powdered sugar.

Whether you want a bagel for breakfast on the go, a fun lunch component or a family brunch, these sourdough bagels are perfect.

If you don’t have a donut pan you can simply shape the dough into rounds and bake them on a greased baking sheet. They may look a little more rustic, but they’ll taste just as good.

Do you enjoy bagels with cream cheese? Now you can have a real food version.

Sourdough Bagels With Strawberry Cream Cheese | Homemade Dutch Apple Pie

Sourdough Bagels With Strawberry Cream Cheese
Yields 8
Traditional sourdough bagels with homemade strawberry cream cheese.
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Bagels
  1. 1 cup sourdough starter
  2. 2 cups spelt flour (or kamut, einkorn, whole wheat or rye)
  3. 2 tsp. sea salt
  4. 1/4 cup cold water
  5. 3 Tbsp. honey
  6. Optional mix ins or toppings - flax seeds, sesame seeds, caraway seeds, poppy seeds, salt, garlic powder, onion powder
Cream Cheese
  1. 3/4 cup yogurt
  2. 1/4 cup thawed strawberries
  3. 2 Tbsp. powdered sugar (see recipe for link)
  4. 3 tsp. tapioca flour
Bagels
  1. Feed your starter so you have at least 2 cups the day before making the bagels.
  2. Combine the starter, salt, water and honey in the bowl of a stand mixer.
  3. Add the flour and any optional add ins.
  4. Knead for 10 minutes.
  5. Divide the dough into 1/3 cup portions.
  6. Roll the dough pieces into long snakes and make a ring, attaching the ends together.
  7. Place the bagels on a greased or parchment lined baking sheet.
  8. Cover and let rise 6-12 hours.
  9. Brush with egg white mixed with a little water before baking if desired for a shiny crust.
  10. Bake at 350*F for 40 minutes.
Cream Cheese
  1. Strain the yogurt well in a cheesecloth or tea towel to remove all of the liquid.
  2. Place the strained yogurt in a medium bowl.
  3. Add the strawberries (with liquid), sugar and flour. Beat well with a hand mixer.
  4. Put the cream cheese in the refrigerator and chill to solidify.
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Sourdough Bacon Pancakes {dairy free, nut free, corn free}

Sourdough Bacon Pancakes | Homemade Dutch Apple PieFriday night is breakfast for dinner night. I can never go wrong if it includes pancakes!

Most of the time I do soaked gluten free pancakes. But once in a while it’s nice to change it up. These sourdough pancakes are perfect for variety.

There is no extra flour added to the sourdough starter. So you don’t have to worry about extra soaking/fermenting time.

One batch makes about ten pancakes. If you double it you can stock your freezer for easy week day breakfasts.Sourdough Bacon Pancakes | Homemade Dutch Apple Pie

Sourdough pancakes are thinner than regular pancakes. But they are still delicious. They also work well as wraps for sandwiches.  You can make them thicker by adding extra flour to the batter. I make them both ways…and they are equally delicious!

This version of sourdough pancakes includes bacon. It’s the perfect paring. Slightly sour pancakes combined with salty bacon and sweet maple syrup make a delicious breakfast treat.

If you don’t want bacon you can add chocolate chips, dried, fresh or frozen fruit or nuts to the pancakes. You really can’t go wrong.

Does  your family enjoy pancakes? Try sourdough bacon pancakes for a new twist on a classic breakfast.

Sourdough Bacon Pancakes | Homemade Dutch Apple Pie

Sourdough Bacon Pancakes {nut free, dairy free, corn free}
Yields 10
A sweet and salty pancake made with sourdough and bacon.
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Ingredients
  1. 2 cups sourdough starter
  2. 2 Tbsp. coconut sugar or cane sugar
  3. 1 egg
  4. 2 Tbsp. bacon grease, melted (or butter or coconut oil)
  5. 1/2 tsp. sea salt
  6. 1 tsp. baking soda
  7. 1/2 cup cooked, crumbled bacon
Instructions
  1. Feed your sourdough starter the day before making the pancakes so you have at least 3 cups of starter.
  2. Combine the starter, sugar, egg, grease and salt.
  3. Sprinkle the baking soda on top. Gently stir.
  4. Pour 1/3 cup portions of batter onto a hot, greased skillet.
  5. Add crumbled bacon to each pancake.
  6. Cook until the edges get dry and the bubbles pop. Flip pancakes.
  7. Cook another minute.
  8. Serve warm with extra bacon, butter or coconut oil and maple syrup.
Notes
  1. These pancakes are quite flat. If you want more rise you can try adding 1/2 tsp. cream of tartar to the batter with the soda water.
  2. To make thicker pancakes add 1/2 cup all purpose flour or white spelt to the batter.
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