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Pumpkin Pie Pudding Parfait

We are currently getting 3 gallons of milk a week. And since I can’t drink milk yet, that is a fair amount to use. So I was trying to think of things to make with it last week and decided to make a batch of creamy chocolate pudding. Then as I was thinking about what dessert to make when we have guests this weekend I thought it would be fun to do a parfait. So I came up with the idea of a pumpkin pie pudding parfait. I didn’t want my first experiment to be on guests, so I made some last night. I made a slightly sweetened pie crust and a pumpkin cream cheese mixture. And layered that with the pudding. Turned out great! When I make it for real I’ll use vanilla pudding. But it was good with chocolate too. And I love that this uses all (well, mostly all…I did use some powdered sugar) good, homemade ingredients…even the cream cheese was from our homemade raw yogurt. I didn’t measure anything when I made the pumpkin filling. And I only made a small batch. So I’ll have to guess on that. This is a fun, healthy, fall dessert.

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

Pumpkin Pie Pudding Parfait
serves 2

Pie Crust:
1 cup whole wheat flour
1/2 cup palm shortening or butter
1 tsp. salt
1/4 cup cane sugar
1/4 cup water

Mix flour, salt and sugar. Blend in shortening until crumbly. Add water until soft dough forms. Roll onto parchment paper and bake at 375 for about 25-30 minutes…until golden. Let cool.

Pumpkin Filling:
1/2 cup pumpkin
1 cup cream cheese (preferably homemade)
1/2 cup powdered sugar
2 Tbsp. honey or maple syrup

Mix all ingredients together. Adjust sweetness to taste. Chill.

Creamy Vanilla Pudding (Heavenly Homemakers recipe):
(this is a full recipe of pudding…you don’t need this much for 2 parfaits)

2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 Tbsp. arrowroot powder (or organic corn starch)
1/4 tsp. sea salt
1 Tbsp. butter
1 tsp. vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy. (I use my whisk the whole time for stirring and find this works great!) Add butter and vanilla and continue to stir until mixed. Pour into a glass container, cover and chill.

Parfait:

Just before ready to serve assemble the parfait. Layer chunks of pie crust, pumpkin filling and pudding. Then repeat. End with pie crust.

Crockpot Stuffed Peppers (Grain Free, Dairy Free, Nut Free, GAPS-legal)

Yesterday I had a doctor appt. in the afternoon, so I needed a prep ahead dinner. I decided to try making stuffed peppers in the crockpot. I didn’t really use a recipe. I just made a simple meat mixture and stuffed it into a couple peppers. 

It cooked all day in the crockp0t. What a super easy, super tasty dinner! I just ate the meat since peppers bother my little one. But it was still good. Even my daughter ate all of hers.

The peppers get super tender. You can peel the skins right off (a big bonus for kids). You can mix just about anything into the meat…rice, veggies, beans, cheese. I kept it very simple so that I could eat it. I used one pound of meat for 2 large peppers…that could easily serve 4 people.

Crockpot Stuffed Peppers

2 large bell peppers, top cut off, seeds/insides removed
1 lb. ground beef
1 egg
1/3 cup ketchup
2 Tbsp. mustard
salt and garlic powder to taste
(any other fillings you like)

Prepare the peppers.

Mix the meat with the remaining ingredients. Stuff the meat mixture into the peppers.

Put the tops on the peppers.

Put a small amount of water in the bottom of the crockpot. Place the peppers inside (I found it worked well to have them against the sides since they get soft and can tip while cooking).

Cover and cook on high 4-8 hours or low 6-12 hours (I think I had mine on high for a few hours then switched it to low for the rest of the day…about 9 hours total).

Easy Chicken Nuggets…Another Way to Use a Roasted Chicken (grain free, dairy free, GAPS-legal)

On Sunday I roasted a chicken. I love having all the leftover meat to use in other meals. I had planned to make chicken nuggets this week. I usually use boneless skinless chicken breasts for that. Cut them, bread them, fry them. But when I deboned my chicken this week I had very limited time so most of the meat was still in large chunks. Then I thought, wouldn’t it be easier to use that to make my chicken nuggets? So I tried it last night…AWESOME!! Best chicken nuggets I’ve ever made I think. The meat is already cooked, so you just have to fry it until you have a nice crust. So quick and easy…and much less messy…no raw chicken to deal with. I broke the meat into the size of strips/nuggets I thought looked right. Then I dipped them in egg, rolled them in coconut flour and pan fried them in a combo of lard and palm shortening. Delicious!! I served them with homemade honey mustard. It reminded me of eating chicken strips at Fudruckers when I was younger…the flavor anyway…this meat was far superior 🙂  Rebecca absolutely loved them as well. I don’t know that I’ve seen her eat/chew her food that quickly in a long time 🙂  I can’t wait to have leftovers for lunch today. Dip them in honey mustard with extra egg yolk mixed in…tons of nutrition. I think I know what I’ll be making with leftover roasted chicken in the future 🙂  You could even make a huge batch and freeze them for even easier meals on busy nights. Just warm and serve.

This post is linked to Grain Free Real Food Linky Carnival at Real Food Forager.

Easy Chicken Nuggets

Leftover roasted chicken in large chunks
1 egg, beaten
1/4 – 1/2 cup coconut flour
salt to taste
lard, palm shortening, coconut oil, tallow or butter for frying

Break chicken into strips/chunks. Coat chicken in egg. Then in flour/salt mixture. Fry in hot grease/oil in cast iron skillet, a few minutes on each side until golden and crispy. Serve with honey mustard or fermented ketchup.

Egg Wraps (grain free, dairy free, nut free, GAPS-legal)

Last night for dinner we had wraps. A fun, easy Friday night meal. But instead of the traditional tortilla/bread I made wraps out of eggs. I’m sure it’s not a novel idea, but I had never done it before. I got the idea from a cooking magazine at my OB’s office (I guess those long waits are good for something :P).

The wraps are so easy…just beat some eggs and cook in a pan. And they taste great!! What a fun, nourishing GAPS friendly way to enjoy a sandwich/wrap.

The whole family loved them. Even Rebecca…and she will rarely eat eggs. She thought it was so fun to make little sandwiches with hers. You can use any kind of filling for them. We had them with pesto, chicken and bacon…YUM!!!!

I cooked the eggs in palm shortening (so they wouldn’t stick). You could use any kind of fat – butter, coconut oil, etc. They were a little “greasy” to hold. I could have put them on a paper towel to dry before serving I’m sure. But we don’t mind messy fingers when you’re getting healthy fat 🙂  This would also make a great, quick breakfast (if you don’t mind cold eggs…I sure don’t :). Cook the wraps the day before. Then fill them with whatever you want in the morning (cheese, veggies, etc.). I’ll keep these in mind the next time I have leftover meat/veggies…stick them in an egg wrap. I used about 1 egg per wrap.

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

Egg Wraps (makes ~ 4)

4 eggs
salt

Whisk eggs and salt.

Heat a small pan on low/med-low heat. Add butter, shortening, coconut oil or lard. 

Ladle about 1/4 of eggs into the pan, covering the bottom.

Let the eggs cook a few minutes, until set. Flip and cook another 30 seconds or so.

Serve warm or cold with desired fillings.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Quick And Easy Scotcheroos {Gluten, Dairy, Egg and Nut Free!}

 

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

I grew up eating scotcheroos.

My mom still makes them all the time. She brings them to the neighbors, brings them for fellowship at church, etc.

But I haven’t made them or had one in years, though. Why? They are filled with not-so-good stuff. The main 3 things…Rice Krispies, corn syrup and regular peanut butter (hydrogenated oils and GMO nuts.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

A Fresh Look.

I like to update classic recipes using real ingredients. So I gave these scotcheroos a makeover.

I use plain puffed brown rice, cane sugar, honey and sunbutter in the base. Then I simply melt allergen free chocolate chips for the topping.

Even with three kids trying to help these took about ten minutes from start to finish. There is no baking required. Just a few minutes at the stove. The mix and pour.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

And, yes, they got a huge two thumbs up from everyone! Be forewarned…one batch may not be enough.

Scotcheroos also make a great party treat because they are free of gluten, corn, eggs, dairy, nuts and soy!

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Kids In The Kitchen.

This may be one of our new favorite treats. And pretty soon my kids can make it without my help since they are learning to cook through the Kids Cook Real Food ecourse. My five and eight year olds can cook at the stove. Even my two year old can measure and pour quite well.

Ready for a special dessert with no allergens and very little effort? I’ve got you covered!
These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

 
Quick And Easy Scotcheroos
Serves 16
A simple allergy friendly bar that requires no baking.
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Ingredients
  1. 1/2 cup organic cane sugar or sucanat
  2. 1/2 cup honey
  3. 1/2 cup plain sunbutter
  4. 3 cups organic puffed brown rice
  5. 1/2 tsp, vanilla (optional)
  6. 1 1/2 cup chocolate chips
Instructions
  1. Mix sugar and honey in a large saucepan. Heat and boil until sugars are dissolved (about 2 minutes).
  2. Remove from heat. Stir in su butter, rice and vanilla.
  3. Spread in a greased 9" square pan.
  4. Melt the chocolate chips in a double boiler until smooth. Poor over rice mixture. Let cool completely before cutting (in the refrigerator works best).
Just Take A Bite https://justtakeabite.com/

 

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Dutch Apple Pie

Finally, the long awaited homemade dutch apple pie! This is an amazing pie! I’m not much of a pie person, but I’ll eat this any time. It’s like apple pie and apple crisp combined.
 

 I got this recipe from my mom. I think she got it from one of my grandmas. A great recipe handed down through the generations!

If you like apple desserts you will LOVE Dutch apple pie.

Dutch Apple Pie

Filling:
 
5 large tart apples, pared, cored and cut into thin slices
1/2 cup light brown sugar (orgainc cane brown sugar or sucanat)
1 tsp. cinnamon
 
Topping:
 
1/2 cup organic cane sugar or sucanat
3/4 cup flour (all purpose, whole wheat or a combination of tapioca and white rice to make it gluten free)
1/3 cup butter, chilled (or lard, tallow or palm shortening)
 
Single pie crust:
 
1 1/4 cups all purpose flour (or whole wheat)
1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening, cold butter, lard or tallow
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar
 
Pie Crust:
 
Sift the flour and salt. Cut in half of the shortening until it resembles corn meal. Cut in other half until it looks like small peas.
 
Add the water + vinegar and mix well. (You can do this all in a food processor for a very quick dough).
 
Roll out the dough and place in 9″ pie plate.You can use a gluten free pie crust as well.

 
Pie:
Heat oven to 400*F.
 
Arrange the apple slices in the pastry lined 9″ pie pan.
 
Combine the brown sugar and cinnamon. Sprinkle over the apples.
 
Combine the white sugar and flour.
 
Cut in the butter until the mixture is crumbly. Sprinkle over the apples.
 
Bake 40-45 min.

Pumpkin Soup

I’ve been making a lot of things with pumpkin this month…but all sweet stuff. I decided to be brave and try something savory. I made pumpkin soup for dinner last night. I got the recipe from All Recipes and modified it a bit. I wasn’t sure any of us would like it. But we all did! Even Rebecca loved it. It definitely had good flavor. And it was super easy to make. I prepped it in the morning (cooked and pureed it) and then just simmered it for a bit at dinner time. I love prep ahead meals. And I think it really adds to the flavor to let it sit for a bit. I only made a half batch, and there isn’t much left. Next time I’ll make the full recipe. We had it for our main dish…a light, healthy fall meal…pumpkin soup and homemade bread with homemade apple butter. But it would be good as a first course/part of a meal for guests.

Pumpkin Soup

6 cups chicken broth
1 1/2 tsp. salt
4 cups pumpkin puree
1 cup chopped onion
1/2 tsp. chopped fresh thyme or 1 tsp. dried thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Heat the broth, salt, pumpkin, onion, thyme, garlic, and spices. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup with an immersion blender if necessary
Stir in the heavy cream.

Zucchini Bread

I made a batch of zucchini bread this morning. Yum!! I used my mom’s recipe. It’s almost identical to my MIL’s recipe except a few spices. I decided to do a little variation. I did 2:1 white flour to whole wheat flour. I used 1/2 canola oil and 1/2 coconut oil. And I made 3 loves…1/2 the batter as is, 1/4 with mini chocolate chips and 1/4 with chopped walnuts. I can’t wait to try some 🙂 Zucchini bread is always good. I also grated some zucchini to freeze so I can make zucchini bread in the winter 🙂

Edited 1/19/13 – Updated ingredients.

Zucchini Bread

3 eggs (or 4 egg yolks + 3 Tbsp. water or milk)
2 cups grated zucchini
1 cup butter or coconut oil, melted
2 cups organic cane sugar
3 cups flour (organic all purpose or whole wheat)
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon

 

*can add chopped nuts, raisins, blueberries and/or chocolate chips

 

In a large bowl beat eggs. Stir in zucchini and oil. Add dry ingredients and stir. Fold in any add-ins. Pour in 2 greased loaf pans. Bake at 350 for 50-60 min.

Fried Chicken

This chicken recipe is from my mother-in-law. It’s not really fried, bit it tastes like it is.

“Fried” chicken is very easy to make and tastes very good. I’ve been making it since before we got married!

I love that it requires very little hands on time. You just brown the chicken, cover and let it cook for an hour.

My whole family really enjoys this chicken. It can be made with just about any kind of flour. And it pairs well with just about any sides and sauces. Perfect.

Fried Chicken
 
boneless, skinless chicken breasts (as many as you need)
~ 1/4 cup flour per chicken breast (I just put some in a bowl…however much looks right)
salt and pepper to taste
~1 Tbsp. olive oil
 
Trim any fat off chicken. Mix salt and pepper into flour. Coat each chicken breast in flour. Heat oil in pan. Place chicken in pan top side down. Cook about 5 min. – until browned. Flip chicken. Cook another 2 min. Reduce heat to very low. Cover and cook for 1 hour. About 5 min. before serving take lid off pan and flip chicken to re-crisp the top side.
 
Serve as is, with dipping sauce (sweet ‘n’ sour, bbq, etc.) or topped with sauce (pesto, etc.).

Hot Fudge

This is a recipe I got from my mom. I don’t know where she got it, maybe my grandma? It’s the best hot fudge recipe! So good and so easy. I always have some in the fridge. I made this batch to have for the holidays…to put on cheesecake 🙂 Yum!!!

You can make this gluten free. You could leave out the butter to make it dairy free.

Hot Fudge

makes about 2 cups

1 cup organic cane sugar
1/3 cup organic cocoa
2 Tbsp. all purpose flour OR 1 Tbsp. tapioca flour (to make it gluten free)
1/4 tsp. salt
1 cup boiling water
1 Tbsp. butter
3/4 tsp. vanilla

Blend sugar, cocoa, flour and salt in sauce pan. Turn on heat and add boiling water. Bring to a boil. Cook, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir in butter and vanilla. Store in refrigerator.

*The sauce will thicken more as it cools.