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Zucchini Pesto Pasta

Zucchini Pesto Pasta || Homemade Dutch Apple PieZucchini is a wonderful summer vegetable that can be used in so many ways. One delicious (and sneaky) way to add zucchini to your meal is to mix it with your pasta.

Zucchini pesto pasta incorporates zucchini in two ways. First it is blended in the pesto. Then grated zucchini is sauteed until it the liquid is released and the zucchini becomes soft and creamy. It can then be mixed right in with the pasta.

Even my picky vegetable eater didn’t notice it was there!  But it added big flavor and lots of nutrition. As an added bonus this dish uses chicken broth. So it is very nutrient dense.

The pesto and the sauteed zucchini can be prepared in advance. Then when dinner rolls around all you have to do is cook noodles, add the remaining ingredients and let it simmer for about 10 minutes.

You can keep the pasta simple or add cooked chicken and/or grated cheese for a well-balanced meal.

I love dishes that have lots of vegetables mixed right in. And zucchini pesto pasta definitely does just that!Zucchini Pesto Pasta || Homemade Dutch Apple Pie

Zucchini Pesto Pasta
Serves 4
A nutrient-dense easy pasta dish filled with zucchini.
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Pesto
  1. 1 cup frozen peas (thawed)
  2. 1/2 zucchini, grated or cut in chunks
  3. 1/4 cup extra virgin olive oil
  4. 1/4 cup water
  5. sea salt and garlic powder to taste
Pasta
  1. 2 cups grated zucchini
  2. 1 Tbsp. coconut oil or butter
  3. 1 tsp. sea salt
  4. 2 cups dry noodles (any variety - wheat, rice, corn)
  5. 1 cup chicken broth
  6. 1 cup cooked chicken (optional)
  7. 1/2 cup grated cheese (optional)
  8. seasoning to taste (salt, pepper, garlic powder)
Pesto
  1. Combine the pesto ingredients in a blender.
  2. Blend until smooth. Add extra water or olive oil if the pesto is too thick.
  3. Adjust seasoning to taste.
Pasta
  1. Saute the zucchini in the oil/butter with salt until creamy and soft, about 15 minutes.
  2. Cook the pasta until almost done. Drain.
  3. Add the broth, sauteed zucchini, 1 cup pesto, chicken and seasoning to the cooked pasta.
  4. Simmer and stir occasionally until the broth reduces and the sauce thickens, about 10 minutes.
  5. Add cheese if desired.
Notes
  1. Extra pesto can be served on the side or reserved for use as a salad dressing or dip.
  2. The pesto, sauteed zucchini and cooked chicken can all be prepared in advance.
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Gluten Free Dairy Free Blueberry Zucchini Muffins

Gluten Free Dairy Free Blueberry Zucchini Muffins || Homemade Dutch Apple Pie

 When blueberries and zucchini are in season that means it’s time for muffins! This is a great breakfast packed with fruits and vegetables.

The best part…you can’t even tell there is zucchini in them.  Seriously. They are just like blueberry muffins. Plus they are gluten, dairy and nut free.

Make a big batch. Eat some now and freeze some for later. Paired with a little protein, these blueberry zucchini muffins make an excellent quick breakfast for school mornings.

Do you need a delicious breakfast that is allergen-friendly but tastes moist and delicious? Blueberry zucchini muffins are just the thing. The zucchini keeps them moist while the blueberries add a burst of flavor.

My kids love these. I feel good knowing they are starting their day with quality carbohydrates and even vegetables.

No more dense, crumbly gluten free muffins. Blueberry zucchini muffins are the perfect breakfast for the whole family.  They are easy to make and can be prepared in advance. Breakfast just got a lot tastier, healthier and easier. 

Gluten Free Dairy Free Blueberry Zucchini Muffins || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Zucchini Muffins
Yields 16
An allergen-friendly muffin combining fresh summer produce.
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Ingredients
  1. 1 1/4 cups whole grain gluten free flour (amaranth, sorghum, teff, brown rice)
  2. 1 cup white gluten free flour (white rice, tapioca)
  3. 1 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup grated zucchini
  9. 1/3 cup coconut oil or palm shortening, melted (butter can also be used if you are not dairy free)
  10. 2 Tbsp. water
  11. 2 eggs
  12. 1 cup fresh or frozen blueberries
Instructions
  1. Heat the oven to 375*F. Grease a muffin pan or line with muffin cups.
  2. In a large bowl combine all of the ingredients, except the blueberries. Beat until well mixed.
  3. Stir in the blueberries.
  4. Fill muffin cups 3/4 full.
  5. Bake 25 - 30 minutes, until golden brown and baked through.
  6. Allow to cool for at least 10 minutes before serving.
  7. Store at room temperature for a few days or in the freezer for long term storage.
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The BEST Chocolate Ice Cream

This chocolate ice cream is rich and creamy, with no artificial flavors or fillers. A combination of cocoa and carob creates a deep unbeatable chocolate flavor.The BEST Chocolate Ice Cream - Homemade Dutch Apple Pie

It’s no secret that I LOVE ice cream.

I think my daughter is following in my footsteps. We could both eat it every day…and often do!  Especially when we  have delicious homemade ice cream using our fresh, raw cream.

I usually let my daughter choose the ice cream flavor of the week. Recently she chose chocolate.

It’s simple. But it is SO GOOD. Everywhere we go my daughter tells people that our homemade ice cream is the best.

She’s right. It is the best. It tastes the best, and it is the best for our bodies.The BEST Chocolate Ice Cream - Homemade Dutch Apple Pie 2

It can be hard to achieve the rich flavor of a good chocolate ice cream without anything artificial added.  But I have.

This is the BEST chocolate ice cream you’ll ever have.

I promise.

I think we’ll be making this flavor very frequently.

Do you love chocolate ice cream? Then this is for you!

Are you dairy free? No problem. This can be made with cream or with coconut milk. Either way it is divine. 

The BEST Chocolate Ice Cream
A creamy, homemade chocolate ice cream with dairy and egg free options.
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Ingredients
  1. 2 1/2 cups cream (preferably raw) (can be replaced with coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with coconut milk)
  3. 1/4 cup organic cocoa powder
  4. 1/4 cup carob powder
  5. 1/4 tsp. sea salt
  6. 1 Tbsp. organic vanilla
  7. 1 Tbsp. tapioca flour
  8. 1 - 3 egg yolks (optional)
  9. 1/2 cup organic brown cane sugar or coconut sugar
Instructions
  1. Combine all of the ingredients in a blender. Mix until well combined.
  2. Process the mixture in an ice cream maker according to manufacturer's instructions.
  3. Transfer the ice cream to a freezer safe container. Freeze until firm.
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Blueberry Chocolate Bread Pudding (gluten free, dairy free)

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple PieI have been doing a lot of gluten free bread experimenting lately. So far I haven’t come up with a winning recipe. That leaves me with a lot of loaves of so-so gluten free bread.

That means one thing…bread pudding!! Since it’s blueberry season I made blueberry bread pudding.

I love bread pudding for so many reasons.  It’s very easy to make. It’s a great way to use up bread scraps or old bread. Plus it’s completely delicious!

Bread pudding makes a great breakfast or dessert. You can modify it to meet your allergen needs and your personal tastes.

This version combines gluten free bread with fresh blueberries and a few chocolate chips for a soft and sweet treat with a burst of flavor from the berries.

Any kind of milk will work for this recipe. I used oat milk since it’s what we have on hand. Coconut milk would add a great richness to the bread pudding.

Are you in need of something different for breakfast? Try blueberry chocolate bread pudding. The whole family will love it.

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple Pie

Blueberry Chocolate Bread Pudding (gluten free, dairy free)
A soft and sweet bread pudding with fresh blueberries.
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Ingredients
  1. 2 cup gluten free bread, cut/torn into chunks
  2. 1 cup milk or milk subsittute
  3. 2 Tbsp. coconut oil, melted (or butter)
  4. 1/2 cup cane sugar or coconut sugar
  5. 2 eggs
  6. 1/4 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup blueberries
  9. 1/4 cup mini chocolate chips (optional)
Instructions
  1. Heat oven to 350*F.
  2. Grease a 1 1/2 qt. casserole dish or 9" square baking dish.
  3. Combine all of the ingredients in a large bowl. Mix until well combined.
  4. Let sit 5 minutes for bread to absorb some of the liquid.
  5. Pour the mixture into the prepared pan.
  6. Bake for 75 minutes.
  7. Allow to cool and set for 30 minutes before serving.
Notes
  1. The bread pudding can be served warm or cold.
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Gluten Free Dairy Free Blueberry Cake

This blueberry cake is light, mildly sweet and perfect for summer parties. You’ll never even know it’s gluten and dairy free!Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

 It’s blueberry season! I look forward to this every summer. Why? Blueberries are my absolute favorite fruit.

We always buy or pick a bunch and freeze them so we can enjoy blueberries all year long.

There are so many ways to use blueberries whether they are fresh or frozen. I like to use them for pie, ice cream and muffins.

This year I decided to make blueberry cake. What a wonderful summer treat!

Moist cake topped with a light blueberry frosting. A few fresh blueberries on top and you’ve got pure blueberry bliss.

Gluten Free Dairy Free Nut Free Blueberry Cake | Just Take A Bite

 

 

 

This cake is gluten, dairy and nut free. It makes a great summer birthday treat for someone with food allergies. You can also bring it to parties and potlucks. Everyone will enjoy it.

Blueberry cake got the seal of approval from my entire family.  That is a tough thing with multiple family members with food texture issues.

The cake is great served plain or with frosting. You can even make a very healthy frosting by using homemade powdered sugar! Pair the cake with ice cream and you’ve really got a treat.

Blueberries make my summer complete.  I love that I can now enjoy them in blueberry cake. What is your favorite way to use blueberries? 

Gluten Free Dairy Free Blueberry Cake || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Cake
A fun cake filled with fresh blueberries.
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Cake
  1. 1 cup blueberries + 1 Tbsp. water, pureed (fresh or frozen berries)
  2. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  3. 1 cup organic cane sugar, sucanat or coconut sugar
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon (optional)
  8. 1/4 tsp. nutmeg (optional)
  9. 1/2 cup organic palm shortening or butter, softened
  10. 2 eggs
  11. 1/2 - 1 cup blueberries (fresh or frozen, optional)
Frosting
  1. 1 cup powdered sugar (preferably homemade - see post for link)
  2. 1 Tbsp. pure blueberry juice
  3. 1/3 cup organic palm shortening
Instructions
  1. Heat the oven to 350*F. Grease a 8x11" baking pan.
  2. In a large bowl combine all of the ingredients (except the whole blueberries). Beat well.
  3. Spread half of the batter into the prepared pan.
  4. Sprinkle the blueberries over the batter.
  5. Spread the remaining batter on top.
  6. Bake for 45 minutes.
  7. Allow to cool.
Frosting
  1. Combine all of the ingredients and mix well. If the frosting is too stiff add more juice. If the frosting is too loose add more powdered sugar.
Notes
  1. If using frozen blueberries, allow them to thaw at least partially before pureeing.
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This post is linked to From The Archives Friday.

Gluten Free Dairy Free Chocolate Zucchini Scones

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

 I am a sucker for scones. I just love them! They are great for breakfast, snacks or even dessert. I even serve them with soup quite often.

With zucchini abounding I decided to make zucchini scones.

My daughter does not always share my love of scones.  So she was not too excited when I told her what I was making.

With that in mind I changed my scone idea slightly and made chocolate zucchini scones. Everyone was very happy!

These scones are gluten, dairy, egg and nut free. They stay soft and moist. My daughter devoured hers. My son actually calls them brownies.  That’s how good they are.

If you have some extra zucchini try using it for scones. You’ll have a wonderful breakfast treat that is also filled with vegetables.

Chocolate zucchini scones freeze well. So make a big batch. Eat some now and save some for later.

Do you love scones? Even if you don’t you’ll love these. 

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Zucchini Scones
Yields 12
A simple scone full of vegetables and free of most allergens.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1 cup grated zucchini
  3. 2 Tbsp. pureed squash, pumpkin or applesauce
  4. 1/3 cup organic cane sugar, sucanat or coconut sugar
  5. 1 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. sea salt
  8. 1 1/2 tsp. flax seed
  9. 1/4 tsp. cinnamon (optional)
  10. 1/4 cup organic cocoa powder or carob powder
  11. 1/2 cup organic palm shortening, butter or coconut oil, softened
  12. 3 Tbsp. honey or maple syrup
  13. 1/3 cup chocolate chips, nuts and/or dried fruit (optional)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, flax seed and cocoa powder.
  3. Add the zucchini, squash, honey and fat. Mix well.
  4. Stir in the chips, nuts or fruit.
  5. Drop by mounds onto the prepared baking sheet.
  6. Bake for 35 - 40 minutes.
  7. Allow to cool completely before removing from pan.
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Sweet Cherry Coconut Milk Ice Cream

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Summer isn’t complete without at least one cherry treat. Coconut milk blends perfectly with sweet cherries for a delicious dessert.

This ice cream is perfect for those with allergies. Sweet cherry coconut milk ice cream is naturally dairy, nut, egg, gluten, corn and soy free.

Even if you don’t have to be dairy free this ice cream is wonderful.  Both of my kids LOVE it. It’s not too heavy and not too sweet. Just a perfect balance.

Not sure what to do with your sweet cherries? Make ice cream! Have you already frozen  your cherries? No problem. Frozen works just as well as fresh to make ice cream. So you can enjoy a summery treat all year long. 

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Sweet Cherry Coconut Milk Ice Cream
A creamy cherry ice cream that is dairy free.
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Ingredients
  1. 2 cups (1 can) coconut milk
  2. 1 cup pitted sweet cherries
  3. 1/2 cup choice of sweetener (honey, maple syrup, cane sugar, coconut sugar)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 2 egg yolks (optional)
  7. Chocolate chips and/or chopped cherries (optional)
Instructions
  1. Combine all of the ingredients (except chocolate chips/chopped cherries) in a blender. Blend until smooth.
  2. Process the ice cream in an ice cream maker according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Stir in chocolate chips and/ or chopped cherries if desired.
  5. Freeze until firm.
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Cherry Jam

Cherry Jam - Homemade Dutch Apple PieSweet cherries are abundant in the summer here in Michigan. We love to go picking and then freeze a ton to use all year long (we got almost forty pounds this year!).

We also use a lot of them fresh. Sweet cherries are great for making desserts and smoothies.

But another way to enjoy them is in jam. Nothing beats fresh cherry jam!

This jam recipe is very easy to make. Plus it’s free of pectin. You can make a big batch and freeze most of it to use throughout the year.

One recipe makes about four 1/2-pint jars. You can easily double the recipe so you have a lot to freeze.

Not sure you love cherries as much as I do? Swap some of the cherries for another fruit for a combination jam. Cherries and raspberries work very well together.

Cherries offer a perfect natural sweetness so you don’t need to add much to the jam.

Are you ready to start your day with a plate of scrambled eggs and toast with fresh cherry jam? I sure am! I think I could even eat the jam straight out of the jar. It’s that good.

Cherry Jam - Homemade Dutch Apple Pie

Cherry Jam
Yields 4
A simple and sweet homemade cherry jam that is free of pectin and fillers.
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Ingredients
  1. 2 Tbsp. lemon juice
  2. 2 Tbsp. pure cherry juice (can be replaced with more lemon juice)
  3. 3 tsp. grass-fed gelatin
  4. 4 cups sweet cherries, pitted and chopped (keep any juice that comes out from chopping with the cherries)
  5. 1/2 cup organic cane sugar, sucanat or coconut sugar
Instructions
  1. In a medium saucepan combine the lemon juice, cherry juice and gelatin. Let the gelatin dissolve for 3-4 minutes.
  2. Add the cherries and sugar to the pan.
  3. Cook and slightly mash cherries with a potato masher over medium heat until it comes to a boil.
  4. Turn down heat and allow jam to simmer for 2 minutes.
  5. Remove from heat and pour the jam into clean jars.
  6. Place lids on the jars and refrigerate until fully gelled.
  7. Store in the refrigerator or freezer.
Notes
  1. This recipe makes about 4 - 1/2 pint jars.
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Classic Vanilla Ice Cream

Classic Vanilla Ice Cream I LOVE ice cream! I make it almost weekly during the summer. I usually try to create unique and fun flavors.

But there really isn’t anything better than the classic vanilla ice cream.

I love to top mine with gluten free hot fudge or dairy free chocolate sauce. A little sprinkle of sea salt really adds to the flavor as well.

Vanilla ice cream goes well with just about anything. Serve it with pie, on brownies or make a sundae.

It is also very easy to make. Add all of the ingredients to a blender. Mix. Process. It’s really that simple.

Through my years of ice cream experimentation I have perfected the classic vanilla ice cream flavor. Now I’m sharing it with you!

The next time you want a refreshing summer dessert, go with a classic – pure, simple vanilla ice cream. It’s delicious and nutritious.
Classic Vanilla Ice Cream 2

Classic Vanilla Ice Cream
A simple and nourishing version of classic vanilla ice cream.
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Ingredients
  1. 2 1/2 cups. cream (preferably raw)
  2. 1/2 cup whole milk (preferably raw)
  3. 1 - 3 egg yolks (optional)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 1/4 tsp. sea salt
  7. 1/2 cup any combination of sweetener (honey, maple syrup, cane sugar)
Instructions
  1. Combine all of the ingredients in a blender. Blend until well mixed.
  2. Adjust sweetness to taste.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Freeze until firm.
Notes
  1. For a very neutral sweetener flavor use cane sugar alone or a combination of half honey and half maple syrup.
  2. The cream and milk can be replaced with coconut milk for a dairy free version. You may have to increase the sweetener a little to get the desired flavor.
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Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes. It’s kind of an odd meal for small children to love. But they do. And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season. I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!! Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake. But there is actually way more zucchini than salmon in them. So you get the benefits of salmon combined with vegetables. And even if your kids won’t eat another vegetable with the meal you know they are at least getting some. That is my kind of meal!

Zucchini salmon cakes are very easy to make. They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner. But they were also great cold the next day for lunch. I honestly think my kids liked them better that way. I even love them cold for breakfast. It’s a great way to start my day with fish, eggs and vegetables. Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it. There is no need to turn on the oven. Just fry up some zucchini salmon cakes. They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
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