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Gluten Free Dairy Free Lemon Blueberry Muffins (nut free, soy free, rice free)

Brrrr!!! Winter is really starting with a bang this year. We’ve already had so much snow. Now an ice storm. It sure would be nice to be somewhere warm and sunny right now!

I know that is not possible, but I can imagine. And a batch of lemon blueberry muffins really helps. They remind me of the bright, fresh flavors of summer.

These muffins are both gluten and dairy free. And they are very simple to make. My little muffin loving two year old can eat a whole batch himself in a few days.

So whether it is warm and sunny near you or you just want to imagine it is, give these muffins a try.


Gluten Free Dairy Free Lemon Blueberry Muffins
makes 12 muffins

3/4 cups amaranth flour
3/4 cups sorghum flour
2/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 egg
1 cup applesauce
4 Tbsp. real lemon juice
4 Tbsp. coconut oil, melted
blueberries (fresh or frozen) (adjust amount for personal taste)

Heat the oven to 350 degrees F. Line a muffin pan with muffin cups.

In a medium bowl combine the flour, sugar, soda, powder and salt.

Add the egg, applesauce, lemon juice and oil. Mix until well combined (I use a hand mixer).

Fill the muffin cups 3/4 full with batter. Drop the blueberries into the muffins. Press down slightly.

Bake for about 30 minutes, until starting to become golden and baked through. Allow to cool for a few minutes before serving.

Dairy Free Macaroni and "Cheese"

 

I have a picky eater. He ate tons of vegetables when he was starting to eat solids. He’d need third helpings of carrots. He would eat just about anything you gave him.

Now he’s two. Enough said. The mere mention of the word squash sends him running to another room. One bite of broccoli can turn into gagging and his whole dinner coming back up. And after eliminating beans and peas from his diet from allergies there isn’t much left to try that he might even attempt to eat.
So it’s time to puree. I have started to add pureed vegetables to whatever I can. If he doesn’t eat any of this broccoli from dinner, it goes right into the blender as part of a smoothie…that he’ll happily drink.
Last night I made one of my son’s favorite foods – macaroni and cheese (he has no idea there is such a thing as a box of mac ‘n’ cheese…so at least I don’t have to try to make it taste like that). This is not an easy task for a child allergic to dairy! But I came up with a recipe that is healthy and has no dairy substitutes.

I used broth and pureed vegetables for the sauce. Both kids cleared their plates! My five year old knew what was in it. She loves vegetables and healthy foods. So my only challenge was to make sure she didn’t tell her little brother!
I’m always happy when we have a dinner success. Especially when it involves healing broth and a variety of vegetables. I also added some leftover roasted chicken for extra protein.
This is a fun, easy dinner that will get even picky eaters to clear their plates. You can use whatever vegetables you want. You can even make green mac ‘n’ cheese if your kids would enjoy that. I stick to an orange base so it looks like cheese. But I did have broccoli in it too.
If you are totally grain free you can still use the sauce to put on top of meat or vegetable ribbons. It would also be great on spaghetti squash.
I’ve never been so happy to give my kids mac ‘n’ cheese for dinner. I’m sure I’ll be doing it more often now.

This recipe does not have exact measurements. It is a method. You really can’t go wrong. If you add a lot of broth, you just cook it longer until it reduces enough. And you can start with a small amount of vegetables or add a lot. Whatever you think your family will like.

Depending on what noodles you use, this recipe can be gluten free, egg free, nut free and/or corn free.

Dairy Free Macaroni and “Cheese”

Cooked noodles (wheat, rice, quinoa, bean…whatever you like – I used quiona/corn for my son)
Pureed vegetables (squash alone works well, but any vegetable or combination works – I used carrot, broccoli and squash this time)
Chicken broth
Coconut oil
Unrefined sea salt (to taste…or any other seasoning you like)

Cook and drain the noodles. Return them to the saucepan. Add enough chicken broth to mostly cover the noodles. Add some coconut oil (as much or as little as you want – the fat helps it thicken – 1 Tbsp. is a good start). Turn the heat on high.

Add the vegetable puree. Start with equal amounts of broth and puree. You can add more as it cooks if you like. Add some seasoning.

Bring to a boil and reduce heat. Allow the mixture to simmer, stirring once in a while. As the liquids reduce and it gets thicker you’ll need to stir more so it doesn’t stick to the pan. You can add more broth and/or vegetables at any time during this process.

Cook the mixture until the liquids reduce enough to be a thick sauce. Adjust the seasoning to taste.

You can add cooked meat or vegetables at this point and allow them to warm through.

Enjoy some amazing macaroni and cheese that is filling, nourishing and totally dairy free!

Gluten Free Dairy Free "Cheese" Crackers (egg free, nut free, rice free, corn free)

I do my best to make homemade snacks for my kids. It used to be pretty easy. Then we went gluten free. A little more challenging, but not that big of a deal. Now that my son is also dairy, almond, egg and rice free it gets even harder.

So I had to create a cracker that he could eat…that actually tastes good…and isn’t made with weird cheese substitutes. I came up with a dairy free version of my cheese crackers.

They look cheesy and taste cheesy. But it’s really just squash and salt. But please don’t tell my two year old that! He loves them. And as long as he doesn’t hear the word squash, he’ll devour them. Literally. I could hardly even take a picture because he wanted the entire plate of crackers.

These crackers aren’t just for people with a dairy allergy. They are great for anyone looking for a healthy, homemade snack. They really are delicious! The whole family really enjoys them.

Homemade crackers are an easy snack to keep on hand. They take about 10 minutes to prepare. And you can add any seasoning you like for variety. It doesn’t hurt that they have vegetables in them either. It is a healthy snack that makes everyone happy.

Gluten Free Dairy Free “Cheese” Crackers

3/4 cup any combination of gluten free flour (I use amaranth and sorghum)
1/4 cup tapioca flour
(you can substitute 1 cup or organic whole wheat or all purpose flour if you aren’t gluten free)
1/2 tsp. sea salt
1/4 tsp. baking soda
1/2 tsp. organic cane sugar or coconut sugar
1 Tbsp. coconut oil, melted
4 Tbsp. pureed squash (or pumpkin, sweet potato or carrot)
1 Tbsp. water

Heat oven to 350 degrees F. Cut two pieces of parchment paper the size of a baking sheet.

Combine the flours, salt, soda and sugar. Mix. Add the coconut oil and squash. Mix well. If the dough does not hold together gradually add water until the dough just comes together. The best way to check is to work the dough with your hands a little.

Once a ball of dough is formed, place it on a piece of parchment paper. Place the other piece of parchment paper on top. Roll the dough until it fills most of the paper/until it is about 1/4″ thick.

Remove the top piece of parchment paper. Cut the dough into squares with a pizza cutter or knife (you can also use cookie cutters to make shapes and transfer them to parchment lined baking sheet). Slide the parchment paper with the crackers onto a baking sheet.

Bake for 20 – 25 minutes, until starting to get golden and crisp. Remove from the oven and allow the crackers to cool. They will get slightly crispier as they cool.

Store in an air tight container.

This post is linked to Fat Tuesday at Real Food Forager.

Soaked Gluten-Free Zucchini Bread

Soaked Gluten-Free Zucchini Bread

Looking for a delicious way to use up extra zucchini or to simply add veggies to your kids’ diet? This soaked gluten-free zucchini bread is easy to make and will quickly become a family favorite.Soaked Gluten-Free Zucchini Bread

No matter what time of year I love zucchini. It can be added to just about anything!

One of our favorite ways to eat zucchini is in bread. It adds moisture to baked goods without adding an odd flavor.

Gluten-Free Zucchini Bread

This is my soaked and gluten-free version of zucchini bread. You still get the sweet, cinnamon zucchini bread flavor. But it’s much easier on your tummy.

You can read more on why it’s important to soak grains HERE.

Soaked Gluten-Free Zucchini BreadHow to Use Up Extra Zucchini

When zucchini is in season, we get quite an abundance from our garden. If you participate in a CSA you likely get a lot too!

We actually keep up with eating most of it fresh. But I do try to preserve some. I like to grate it and freeze it in two-cup portions so that I can make gluten-free zucchini bread any time of year!

Some of our other favorite ways to use zucchini include:

How to Eat Zucchini Bread

In my opinion, zucchini bread is best enjoyed fresh out of the oven, topped with lots of real butter.

Sometimes for variety I add chopped walnuts, raisins, cranberries, or chocolate chips. My kids love all of these variations.

Easy-Prep Zucchini Bread

One of the best things about soaking your grains is that you can do most of the prep work ahead of time. I prefer to do it the night before. Then in the morning you can have fresh zucchini bread in the oven in minutes!

By the time everyone is showered and dressed there is warm zucchini bread for breakfast. Pair it with eggs or bacon for a well-balanced, real food diet.

Do you like zucchini bread? What else do you make with zucchini?
Soaked Gluten-Free Zucchini Bread: A kid-friendly tummy-friendly treat #realfood #feedingkids #zucchini

Soaked Gluten-Free Zucchini Bread

makes one 9″ loaf

1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup amaranth flour
1 tsp. psyllium husk powder
1/3 cup butter or coconut oil, melted
1/3 cup soaking liquid (yogurt, kefir, buttermilk, sour milk or warm water + 1 Tbsp. lemon juice or vinegar)

2 eggs, separated
1/2 tsp. cream of tartar (optional – it helps the egg whites get stiff)
1/2 cup honey
1 cup grated zucchini
1 tsp. organic vanilla
1 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon

chopped nuts, chocolate chips, dried fruit (optional)

Directions:

  1. Mix the flours, fat, psyllium husk, and soaking liquid. Remove any lumps. Cover and let sit at room temperature for 7-24 hours.
  2. Heat oven to 350 degrees F. Grease a 9″ pan.
  3. Beat egg whites and cream of tartar until stiff peaks form. Set aside.
  4. Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour. Mix (with hand mixer, stand mixer or food processor) until well combined and lumps are removed (about 2 minutes). Fold in egg whites. Stir in nuts/chips/fruit.
  5. Pour the batter into the prepared pan. Bake 55-60 minutes, until golden and toothpick inserted in center comes out clean.

Gluten Free Graham Crackers (rice free, dairy free, egg free, corn free, nut free)

I’ve said it before and I’ll say it again…I love graham crackers!  They have been my go-to snack for many, many years. It’s very rare that we don’t have any in the house.

Last week we ran out of graham crackers. And it was perfect timing. I usually use butter to make graham crackers. And it wouldn’t have been much fun telling my son he couldn’t have them.

So I made a new batch that is gluten free, dairy free and rice free! I was quite surprised that I couldn’t really tell a difference using all coconut oil instead of butter.

The kids still love them, and I do too! Graham crackers are a perfect mildly sweet treat for the whole family. Even if you have allergies.


One batch makes about 50 crackers, so they last quite a while. I fill a 1/2 gallon mason jar with crackers. And we’ve got a grab and go snack ready when we need it.

Gluten Free Graham Crackers

1 cup amaranth flour*
1/2 cup tapioca flour*
1/4 cup sorghum flour (can be replaced with amaranth)
1/4 cup teff flour* (can be replaced with sorghum or amaranth)
1/2 cup organic cane sugar or coconut sugar* (can reduce to 1/4 cup)
1/2 tsp. sea salt*
1/2 tsp. vanilla
6 Tbsp. liquid sweetener (honey, molasses and/or maple syrup…I like to use at least 2 Tbsp. of molasses to really get a graham flavor)
1/2 cup coconut oil, melted (this can be replaced with butter if you tolerate dairy)

Heat oven to 350 degrees F. Cut 3 pieces of parchment paper the size of a baking sheet.

Melt the oil. Set aside.

Mix the flours, sugar and salt. Add the vanilla, sweetener and the oil and mix until well combined (I do this with a spoon). The dough should hold together when squeezed. If it is crumbly add more honey.

Split the dough into 2 equal parts. Lay one piece of parchment paper on a table. Put 1/2 of the dough on the paper. Lay a 2nd piece of parchment on top of the dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until your desired cracker thickness (1/4 – 1/8th” or so). Remove the top piece of parchment paper.

 Cut into squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for the other half of the dough.

Bake for 11-12 minutes**. Turn the oven off, but leave the crackers in to get crisp. Remove after 10 min. You can run the pizza cutter over the cut lines again to help separate the squares before the dough completely cools. Let cool completely. Store in airtight container or in the freezer.

**The crackers should be baked on the top oven rack. It works best to do one pan at a time to avoid burning.

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

Gluten Free Apple Pie Breakfast Cake (rice free, dairy free, nut free, corn free)

Now that my son is dairy, wheat and rice free I have to be a bit more creative with my cooking and baking. A couple days after his allergy test I made this breakfast cake as a treat for him.

It’s really simple to make. And the whole family enjoyed it.

The apples are lightly sweetened and resemble an apple pie filling. The cake has a hint of spice from the cinnamon. It’s a thin layer, so it’s not too heavy for an early meal. The combination makes a delicious breakfast.

Nothing says fall in Michigan like apples. Why not start your day with them? How do you like to incorporate apples into your breakfast?

Gluten Free Apple Pie Breakfast Cake

1 cup gluten free flour (any one or combination of amaranth, teff, sorghum, tapioca, millet, oat, quinoa – I used amaranth, teff and tapioca)
3 Tbsp. coconut oil*, melted
3 Tbsp. coconut milk*
1 egg
1/2 cup organic cane sugar or coconut sugar*
1 tsp. baking soda
1/2 tsp. sea salt*
1/4 tsp. cinnamon (optional)

5 medium apples, peeled, cored and chopped
1/4 tsp. cinnamon (or to taste)
2 Tbsp. organic cane sugar or coconut sugar

Heat the oven to 400 degrees F. Grease a 7×11 baking pan with coconut oil.

Place the apples, cinnamon and sugar in the prepared pan. Gently mix. Place in the oven to bake for 5-10 minutes while you mix the cake batter.

Combine the flour, sugar, soda, salt and cinnamon in a medium bowl. Add the oil, milk and egg. Beat until well combined. The batter will be thick. Dollop onto the slightly baked apples.

Return the cake to the oven. Bake for 25 – 30 minutes, until the apples are tender and the cake is baked through and golden. Allow to cool slightly before serving.

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

Gluten Free Pear Muffins (dairy free, nut free)

For a couple weeks my house seemed to be overflowing with pears. I’ve used most of them, but we still have a handful of very ripe pears that need to be used.

Pears are a bit tricky to bake with because they have such a high water content. You’d think they are interchangeable with apples, but they aren’t.

So while brainstorming what to do with my pears I decided to try muffins. I’ve never made any kind of bread or muffin with pears. I was happy with how these turned out.

The muffins are very moist. But also sweet with a mild spice from the nutmeg. If you want the texture to be a bit more uniform and not chunky you can grate the pears instead of dicing them. You could even puree them/use pearsauce instead of fresh pears.

However you make them, these muffins are a perfect fall treat. They even have some vegetables in them!

What is your favorite way to enjoy pears?

Gluten Free Pear Muffins
makes 1 dozen

1 cup white rice flour*
3/4 cup amaranth flour* or sorghum flour
1/2 cup organic cane sugar or coconut sugar*
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt*
1/4 tsp. nutmeg
1 tsp. vanilla
1 egg
5 Tbsp. melted coconut oil* or butter
2 Tbsp. honey or molasses
1/2 cup pureed squash
2 large or 3 small ripe pears, peeled and finely diced
organic brown cane sugar, sucanat or coconut sugar for topping (optional)

Heat oven to 350 degrees F. Line muffin tin with paper liners.

In a large bowl combine the dry ingredients. Add the vanilla, egg, oil, honey and squash. Mix well (the batter will be thick). Add the pear. Mix until fully combined.

Divide the batter into muffin cups. Sprinkle sugar on top.

Bake for 30 minutes. Allow to cool.

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

This post is linked to From The Archives Friday.

Soaked Gluten Free Pumpkin Bars (egg free, nut free, dairy free)

Fall is in full swing. That means it’s time for pumpkin recipes! I used to not like anything pumpkin. At all.

Now that I eat real food my palate sure has changed. I love just about anything pumpkin. Even pumpkin pie (up until a few years ago one bite of that at Thanksgiving was more than I needed for a year)!

These bars are simple to make. They are easy on your tummy. They are free of a lot of allergens. And they taste like fall.

Do you enjoy pumpkin-flavored treats? What is your favorite way to use pumpkin?

Soaked Gluten Free Pumpkin Bars

1 cup amaranth flour*
1/2 cup teff flour* (or amaranth or white rice)
1/2 cup tapioca flour*
1/3 cup lemon water (2 Tbsp. lemon juice + water to equal 1/3 cup)
1/3 cup coconut oil*, melted

1/2 tsp. cinnamon and nutmeg or pumpkin pie spice
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. baking soda
1/2 cup pureed pumpkin or squash
5 Tbsp. organic cane sugar, sucanat or coconut sugar*
1/4 cup honey
1/3 cup mini chocolate chips* (optional)

Combine the flours, lemon water and coconut oil. Cover and let sit for 7-24 hours.

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

Add the remaining ingredients (except chocolate chips) to the flour mixture. Mix well with a hand mixer or stand mixer. Stir in the chocolate chips.

Spread the batter in the pan.

Bake for 25 minutes. Allow to cool about 10 minutes. Cut into squares.

Serve fresh or store in the refrigerator.

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

Gluten Free Peach Pie (egg free, nut free, corn free, dairy free option)

For the last few weeks we’ve had lots of peaches in our house. I’ve canned almost 30 quarts of peaches. And still had more. So I asked my family what they’d like me to make. The first request…pie!

Ok. I’ve never made peach pie before. I’m not even sure I’ve ever had it to be honest. But that’s no problem. I’ll make one anyway.

This pie is slightly sweet and captures the fresh peach taste. You can make it with a gluten free crust or a regular wheat crust.


Do you enjoy peach pie? I couldn’t answer that question just a few weeks ago. But now I can say yes!

Gluten Free Peach Pie

1 gluten free pie crust (recipe here) or a wheat crust (recipe here) for a not gluten free version

7-9 large freestone peaches, peeled and sliced or chopped
1/2 cup organic cane sugar, sucanat or coconut sugar*
4 Tbps. tapioca flour*
3 tsp. gelatin*
1 Tbsp. lemon juice
1/2 tsp. cinnamon (optional)
1/4 tsp. nutmeg (optional)
1 Tbsp. butter, cut into small pieces (optional)

Prepare the pie crust. Put the bottom layer in a pie pan.

Heat oven to 400 degrees F.

In a bowl combine the peaches, sugar, tapioca flour, gelatin, lemon juice and spices. Let sit for 10 minutes.

Put the peach mixture in the pie crust. Dot with butter.

Place the top pie crust over the peaches and seal the edges. Cut slits in the top crust to let steam out.

Place the pie pan on a baking sheet. Bake the pie at 400 degrees F for 10 minutes. Reduce the heat to 350 degrees F and bake for another 50 minutes, until crust is golden.

Allow the pie to cool and set completely.

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