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Category: Kid-friendly Recipes

It is so important to cook homemade, healthy food. But it’s not always easy to find kid-friendly recipes.

That’s where I come in. I’ve got hundreds of kid-tested and approved recipes that won’t keep you in the kitchen for hours or stretch your budget too thin.

I focus on allergy-friendly, whole foods. But I always cook with kids in mind. I take all sorts of feeding challenges into account too.

We’ve dealt with every allergy possible, so I’ve created recipes that are gluten free, nut free, dairy free, egg free, soy free, corn free, coconut free and more!

Kid-friendly recipes don’t have to be boring. And they are certainly not limited to chicken nuggets and pizza every night.

A nourished child will enjoy a wide variety of fruits, vegetables, proteins, carbohydrates and fats. Get your kids in the kitchen with you and start cooking! Have fun with food and your kids will learn to love eating.

Honey Sourdough Soft Pretzels With Bacon Cheddar Cheese Sauce

Honey Sourdough Soft Pretzels with Bacon Cheddar Cheese SauceA few months ago I re-introduced wheat into our diets in the form of traditionally prepared sourdough. So far it’s going very well.  It is the only wheat we eat. Since it is fermented most of the gluten is broken down. I also use spelt since it is a milder form of wheat.

Since then I’ve been making a variety of sourdough goodies. Of course I make plenty of bread. But I also make fun food like these soft pretzels.

My kids and my husband really enjoyed these – especially with a delicious bacon cheese sauce!Honey Sourdough Soft Pretzels with Bacon Cheddar Cheese Sauce | Homemade Dutch Apple Pie

Sourdough pretzels are super easy to make. The dough is very easy to work with.

The pretzels are also very filling. You can turn them into a simple Sunday night dinner by paring the pretzels and cheese with a salad (topped with a little protein and homemade dressing with healthy fat).  You’ll get a good balance of protein, carbohydrates and fat.

Need a treat while watching sports? Sourdough soft pretzels are perfect! You can make mini ones for munching like appetizers. Or you can really feel like you’re at the game by indulging in some giant pretzels like you’d get at a concession stand (minus the neon cheese and chemicals).Honey Sourdough Soft Pretzels with Bacon Cheddar Cheese Sauce | Homemade Dutch Apple Pie

These would also be great for a kid’s birthday party. Mini soft pretzels with little cheese cups for dipping.

Honey sourdough soft pretzels with bacon cheddar cheese sauce are fun for kids and adults.  Plus they are properly prepared and don’t contain any unhealthy ingredients. Honey Sourdough Soft Pretzels with Bacon Cheddar Cheese Sauce | Homemade Dutch Apple Pie

Honey Sourdough Soft Pretzels with Bacon Cheddar Cheese Sauce
Yields 10
A traditional sourdough soft pretzel with bacon cheese dipping sauce.
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Bagels
  1. 2 cups sourdough starter
  2. 3 3/4 cups spelt flour (or kamut, einkorn, whole wheat or rye)
  3. 1/2 Tbsp. sea salt
  4. 1/3 cup cold water
  5. 3 Tbsp. honey
  6. sea salt for topping
Bacon Cheese Sauce
  1. 1 Tbsp. arrowroot or tapioca flour
  2. 1 Tbsp. bacon grease
  3. 1/2 cup milk
  4. 1/2 cup grated cheddar cheese
  5. 1/4 cup cooked, crumbled bacon (optional)
  6. salt and pepper to taste
Bagels
  1. In the bowl of a stand mixer combine the starter, salt, water and honey. Gently mix with a wooden spoon until the salt and honey dissolve.
  2. Add the flour. Mix with the dough hook for 15 minutes.
  3. Remove the dough from the mixer.
  4. Divide it into 10 - 12 equal portions.
  5. Roll the each piece of dough into a long snake and shape it into a pretzel.
  6. Place the pretzels on a greased or parchment lined baking sheet.
  7. Cover and let rise 6-12 hours.
  8. Bake at 350*F for 35 - 40 minutes.
  9. Brush with butter, oil or water and sprinkle on sea salt if desired.
  10. Store unused bagels in a sealed container at room temperature or in the freezer.
Bacon Cheese Sauce
  1. Cook and crumble bacon in advance if you want bacon pieces in your sauce. Reserve the bacon grease.
  2. In a small sauce pan combine the arrowroot and bacon grease. Heat over medium heat until the grease is melted and they combined.
  3. Slowly add the milk, whisking constantly.
  4. Continue to whisk until the milk heats and gets to the point it is about to boil.
  5. Reduce heat and add cheese. Whisk until the cheese is melted and combined into the sauce.
  6. Season with salt and pepper to taste.
  7. Add crumbled bacon if desired.
Notes
  1. If you want the bagel a bit sweeter you can add an extra 1-2 Tbsp. of honey or cane sugar.
  2. Any type of cheese that melts well can be used in place of cheddar.
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Broth For Breakfast: Toast

Broth For Breakfast: Toast | Homemade Dutch Apple PieI have another super simple way to add broth to your breakfast.  It doesn’t even require cooking (unless you consider making toast cooking).

The only thing this does require is very gelled broth. It should be unseasoned or very mildly seasoned if you want to add jam.

Then just grab a knife, some toast and start spreading!

Gelled broth is a lot like jelly. You can use it the same way. I personally just add the broth and sprinkle sea salt on top.  But if you’re not a fan of the broth flavor you can use a thinner layer of broth and spread jam on top. You’ll never know it’s there. The broth sort of melts onto the toast.

This is an easy way to get kids to eat broth. They don’t even have to know it’s there!

Pair toast with jam and broth with broth scrambled eggs for a really nutrient dense breakfast. You’ll have protein, carbohydrates and fat. You’ll have starch, sugar, salt and saturated fat. You’ll have the healing benefits of broth combined with eggs to make a complete protein.

That is about as good as it gets for breakfast. Your body and metabolism will be soaring for the rest of the day.

Broth For Breakfast: Toast | Homemade Dutch Apple Pie

Broth For Breakfast: Toast
Serves 1
A simple breakfast dish that uses broth.
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Ingredients
  1. 1 slice of bread of choice
  2. 1-2 Tbsp. gelled broth
  3. sea salt to taste
Instructions
  1. Toast the bread or keep at room temperature.
  2. Spread the broth on the toast.
  3. Sprinkle with sea salt.
Notes
  1. You can spread butter or coconut oil on the bread before the broth.
  2. You can spread nut butter, jam or honey on top of the broth.
Just Take A Bite https://justtakeabite.com/

Broth For Breakfast: Scrambled Eggs

Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple PieBy now I’m sure you’ve heard about the benefits of bone broth. It is great for healing the gut, for boosting the immune system and for adding essential vitamins and minerals to the diet.  It is important to consume broth every day.

But what if you don’t like soup? Or maybe you just can’t stomach plain broth? There are many recipes that incorporate broth.  I have a lot of delicious ones on my site, like sloppy joes, sweet and sour meatballs, beef stroganoff and stir fry.

Those are great lunch and dinner options  But I personally like to start my day with broth. I love getting a nutritional boost right away.  Plus I think it’s important to eat a big breakfast to really fuel your body.

I do eat soup most mornings. It’s easy. I just use whatever broth and leftover meat and vegetables I have on hand. But I know not everyone can stomach the idea of soup for breakfast.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

So I’ve come up with some easy ways to get broth into your breakfast. You won’t even know you’re eating it!

One way to easily eat broth for breakfast is in your scrambled eggs. I came up with this version of eggs for my son who is allergic to dairy.  I couldn’t use raw milk in his scrambled eggs. But milk alternatives can give a strange flavor. So I started using broth. It works so well!

Skip the milk. Add some broth to your eggs and cook them as usual. It gives the eggs a great flavor! Plus you’re getting a nutritional boost. The combination of broth and eggs is a power packed breakfast.  Add a piece of toast with homemade jam and you’ve got a complete meal to really fuel you for the day.

Do you start your day with broth? It just got a little easier.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

Broth For Breakfast Series: Scrambled Eggs
Serves 2
Scrambled eggs cooked in broth.
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Ingredients
  1. 1/2 cup broth
  2. 3 eggs
  3. sea salt and pepper to taste
  4. 2 Tbsp. coconut oil, butter, lard or bacon grease
Instructions
  1. Heat the broth and oil in a small skillet.
  2. Once the broth starts to simmer add the eggs and seasoning.
  3. Stir the eggs to break the yolks and cook as you would regular scrambled eggs.
Just Take A Bite https://justtakeabite.com/

Bedtime Beverage

Bedtime Beverage | Homemade Dutch Apple PieDo you have trouble falling asleep at night? Or maybe your kids have a hard time winding down at the end of the day? Mine sure do!

Except for one…the baby. How does she go to sleep? She nurses and falls fast asleep. Mother’s milk is warm and has the perfect balance of nutrients to help a little one nod off to sleep. It is comforting and nourishing.

So how does that translate to everyone else? Surprisingly ice cream (the kind made with real, whole ingredients) is about the closest thing we have to breast milk in terms of its nutrient profile.  It has a good balance of carbohydrates, protein and fat.

You could definitely indulge in a dish of ice cream to see if it helps you get sleepy. But I have a drink that might work better. It’s like warm ice cream!

Raw cream or whole milk is the ideal base for this drink. If you can’t have dairy you can use full fat coconut milk and add a little extra gelatin for the protein balance.Bedtime Beverage | Homemade Dutch Apple Pie

Egg yolks are added because they are packed with vitamins (especially B) and a little bit of protein. The cream or milk has lots of healthy fat. Gelatin gives more amino acids and protein. Plus the gelatin makes it all easier to digest. The sea salt helps you absorb everything and adds trace minerals. The syrup also helps digestion (sugar is easily absorbed) and gives balance to the drink by adding carbohydrates.

At bedtime you need your adrenals to settle down for the night. Having a balance of sugar, salt and fat will help your body accomplish that.   You can also add a small starchy snack along side the bedtime beverage to really balance out the components. A couple soaked graham crackers or even a slice of sourdough bread are perfect.

This bedtime beverage is like a nutritionally boosted version of the warm milk you grew up drinking at bedtime (yes, there was some truth behind that). It’s almost as comforting and calming as mother’s milk. It tastes great too!

This drink can also be very helpful during the first trimester of pregnancy. Even if you can’t get much else down this will give you a nutrient boost and may be soothing to an unsettled stomach.

There is no fancy equipment required for this drink. Just a small pan and a whisk.  It only takes a few minutes to make. Don’t forget to save your egg whites for baking. They store well in the refrigerator or freezer for a long time. I like to use them for making gluten free bread!

You won’t have to convince your kids to drink this before bed. Offer a soothing bedtime beverage that tastes like ice cream and I’m sure they will gladly oblige. Then watch them settle down and drift off to sleep.  Mother’s milk is wonderful for helping little ones get to sleep. Now everyone else can do the same.Bedtime Beverage | Homemade Dutch Apple Pie

Bedtime Beverage
Serves 1
A warm drink to help you sleep at night.
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Ingredients
  1. 1 cup heavy cream, coconut milk or whole milk
  2. 2 Tbsp. maple syrup (or honey)
  3. 1/4 - 1/2 tsp. unrefined sea salt
  4. 1 - 2 tsp. collagen or gelatin
  5. 1 - 2 egg yolks
  6. optional: 1 - 2 tsp. cocoa or carob powder
Instructions
  1. Combine all of the ingredients in a small saucepan.
  2. Whisk to combine.
  3. If using gelatin let the mixture set for 1 minute.
  4. Gently warm the mixture over low heat. Do not let it boil or you could curdle the milk or cook the egg yolks.
  5. Pour into a mug and enjoy before bed.
Notes
  1. This can be made with just the cream, syrup and salt.
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Homemade Quinoa Milk {Nursing Mother’s Drink}

Homemade quinoa milk is a delicious alternative to dairy that is also great for nursing mothers boost milk supply.

Quinoa Milk Nursing Mother's Drink | Homemade Dutch Apple PieHave you ever tried quinoa milk?  Despite the growing variety of alternative milks available, it is not something I’ve ever seen at the store (though I have seen one brand of it online).

As I mentioned in my oat milk post I’m not a huge fan of nut milks. Especially for young kids and nursing moms.

My first choice is always fresh, raw milk from cows or goats. Unfortunately a dairy intolerance is very common for small babies. Which  means mom needs an alternative.

Coconut milk is a great choice for cooking, baking and adding a splash to tea. But it’s not something most people will drink plain in large quantities. Plus it can also be hard on babies since it can be gassy and even cause reflux.

Enter quinoa milk! It has a very mild flavor – similar to rice milk. It is also very easy to make and very cost effective. One quarter cup of quinoa can make up to six cups of milk!

The best thing about quinoa milk is that it is great for boosting milk supply.   If you tolerate quinoa and are a nursing mother I encourage you to include quinoa in your diet. Even if you can have dairy this is a great alternative milk to have in your diet for variety and nutrition.

Unlike other alternative milks quinoa milk has quite a bit of protein.  You can add both calcium and vitamin D when you make it to boost nutrition even more.

Quinoa milk is not heavy like nut milks. It has a very neutral flavor. It works well for cooking and baking. Plus it is great for boosting milk supply!

Need some variety in your diet? Or are you just looking for an alternative to dairy? Give quinoa milk a try. Quinoa Milk Nursing Mother's Drink | Homemade Dutch Apple Pie

Homemade Quinoa Milk: Nursing Mother's Drink {fermented option}
A delicious alternative drink that helps boost milk supply.
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Ingredients
  1. 1/4 cup quinoa
  2. 2 tsp. lemon juice
  3. warm water
  4. 5 cups water
  5. 2 Tbsp. coconut sugar, cane sugar, honey or maple syrup OR 3 dates (optional)
  6. 1/2 tsp. sea salt (optional)
  7. Vitamin D drops (optional)
  8. calcium powder (optional)
  9. 2 Tbsp. whey (optional)
Instructions
  1. Place the quinoa and lemon juice in a bowl. Cover with warm water (quantity does not matter, as long as it's covered)
  2. Let soak for 24 hours.
  3. Drain and rinse the quinoa.
  4. Combine the quinoa and 5 cups water in a medium saucepan.
  5. Bring to a boil, reduce heat and simmer, covered, for 2 hours.
  6. If using dates as a sweetener add them to the pan during the last 30 minutes of cooking.
  7. Pour the quinoa and water into a blender.
  8. Blend until smooth.
Non-fermented method
  1. Add sweetener (if desired/if not using dates) and sea salt. Blend.
  2. Pour into a serving container.
  3. Add vitamin D and calcium if desired.
  4. Refrigerate.
  5. Shake before serving.
Fermented Method
  1. Pour the blended mixture into a container.
  2. Add salt and whey.
  3. Cover and let sit at room temperature for 3 days.
  4. Add sweetener and vitamin D/calcium and refrigerate.
  5. Shake before serving.
Notes
  1. You can add 1 tsp. of pure vanilla to the pureed mixture for vanilla quinoa milk.
  2. If the milk is too thick for your taste it can be diluted with extra water or it can be strained.
  3. This should not be used for children under one year of age.
  4. This makes a great dairy alternative for both kids and adults.
  5. This recipe can easily be doubled.
  6. This recipe makes about 5 cups of milk. It can be increased by adding extra water.
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This post is linked to Savoring Saturdays.

Looking for a unique dairy alternative that does not contain coconut or nuts? This homemade oat mlk is cheap, easy to make, and delicious.

Homemade Oat Milk {fermented option}

Looking for a unique dairy alternative that does not contain coconut or nuts? This homemade oat milk is cheap, easy to make, and delicious.

Looking for a unique dairy alternative that does not contain coconut or nuts? This homemade oat milk is cheap, easy to make, and delicious.

I am a huge fan of raw milk. I’d drink it by the glass full if I could right now.  But my little one would be in a lot of pain if I did.

Being dairy-free is a big adjustment. But it’s nothing new to us. We entered the world of no dairy and alternative milks years ago.

At that time my son was also allergic to nuts and rice. So that eliminates a lot of options.

Homemade Oat Milk Dairy Alternative

We tried different versions of coconut milk. That was a big no. I can’t blame him – coconut milk tastes nothing like dairy milk. Even I can’t drink that plain.

Finally I found oat milk – something he didn’t mind drinking. Something I could use in cooking and baking that would be safe for him.

But oat milk is definitely not cheap. We usually pay about $3.50 for each small box.

Recently I was reading through Nourishing Traditions and saw a recipe for rice milk with an option to use oats. I had to try it immediately!

Looking for a unique dairy alternative that does not contain coconut or nuts? This homemade oat milk is cheap, easy to make, and delicious.

How to Make Oat Milk

First I made a fermented version. I figured it would be the healthiest option if my son would drink it. But it didn’t go over very well.

So I modified it a bit and made an unfermented version. Success!

Let me tell you this is SO much cheaper than buying oat milk. A quarter cup of oats makes over four cups of milk!  Not only that I like that I can make sure the oats are properly prepared since oats are very high in phytic acid.

Nut-Free Milk Alternative

I may be in the minority, but I am not a big fan of nut milks.  I don’t think anyone needs to consume that kind of quantity of nuts on a regular basis. They do contain quite a bit of omega-6’s, which we get more than enough of.

So I’m happy to have a safe alternative to dairy that my kids enjoy and doesn’t cost a ton. It is also extremely easy to make (just cook oats and puree).

The other benefit of having alternative milks is to make sure you get variety in your diet. This is very important when dealing with allergies. Rotating milk sources can help prevent future allergies or sensitivities.

How to Use Oat Milk

Oat milk works very well for baking. I even use it in cream soups and stews. It has a very neutral flavor.

You can also drink it plain or use it on oatmeal or homemade cereal.

As I mentioned you can make it into a fermented drink to boost nutrition. If you are used to ferments you can give that a try. If you are making it for kids that might have a more sensitive palate try it without fermenting.

Are you dairy-free? Are you looking for a unique milk substitute? Try homemade oat milk. It’s a mildly sweet, satisfying drink.

Need more options?

Try homemade rice milk or homemade quinoa milk. 

Homemade Oat Milk {fermented option}
A simple beverage made from oats.
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Ingredients
  1. 1/4 cup old fashioned oats
  2. 1 cup warm water
  3. 4 cups water, divided
  4. 4 Tbsp. coconut sugar, honey or maple syrup (optional)
  5. 1/4 tsp. sea salt (optional)
  6. vitamin D drops (optional)
  7. 2 Tbsp. whey (optional)
Instructions
  1. Soak the oats in 1 cup warm water for 24 hours.
  2. Combine the soaked oats and 3 cups water in a medium saucepan.
  3. Bring to a boil and simmer, covered, 2 hours.
  4. Pour the oats and water into a blender.
  5. Proceed with the non-fermented or fermented version from this point.
Non-fermented method
  1. Add the salt and sugar.
  2. Blend well.
  3. Pour into a jar and add another 1 cup water.
  4. Refrigerate.
  5. Add a few drops of Vitamin D (optional).
  6. Shake before pouring.
  7. Add extra water if milk is too thick for your taste.
Fermented method
  1. Blend the oats and water.
  2. Pour into a jar.
  3. Add the whey and 1/2 tsp. sea salt.
  4. Cover and let sit at room temperature for 3 days.
  5. Stir in sweetener and 1 cup extra water.
  6. Add vitamin D if desired.
  7. Store in the refrigerator.
  8. Shake well before serving.
Notes
  1. This recipe easily doubles to make a half gallon of oat milk.
  2. This milk should not be used for children under the age of one since they don't have the enzymes to digest grains.
  3. This makes about 5 cups of milk.
  4. You can add extra water to the milk to thin it out.
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Sausage Seasoning For Sensitive Palates

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

I don’t usually cook breakfast in the morning (except warming my daily mug of soup).  That may seem surprising for someone that gets up early and loves to be in the kitchen.

But here mornings are for easy, get it on the table quickly meals. That means things like yogurt, homemade granola, fruit, baked goods, nuts, cheese, smoothies, gummies, hard boiled eggs and dried fruit.

Morning is my time to get work done before the kids get up. Not to mention I have one child that often wakes up early and is ready for breakfast the moment his feet hit the floor. So breakfast is usually something prepared the night before.

But we do LOVE all breakfast foods – pancakes, waffles, french toast, eggs, bacon and of course sausage! Breakfast foods are some of our favorites. So we have breakfast for dinner once a week.

My daughter has a very sensitive palate…i.e. won’t eat anything “spicy.”  That includes just about any seasoning. It’s rare that she can eat anything in a restaurant without it burning her tongue. If your little one is the same way check out this post on “picky eating.”  And read on to find out how we make sausage that is not spicy but has lots of flavor. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie We often buy our sausage from a local farm. It tastes very good and is high quality meat. My daughter will eat a little bit of it. But not much.

So recently we got a half pig. Part of that included sausage. I opted to just get plain ground pork instead of the butcher adding seasoning. I didn’t want ten pounds of sausage that my daughter wouldn’t touch.

That meant I had to come up with my own sausage spice blend so we could still enjoy sausage on our breakfast for dinner nights or in our squash soup.

This seasoning uses common herbs and spices and is easy on the palate. There is a bit of coconut sugar added to make sure it is well tolerated in a sensitive mouth.

You can mix it up fresh for one batch of sausage or make a large batch and have a jar of it on hand whenever you need it. This sausage seasoning also works well for burgers and chicken.

You can even mix the seasoning into the meat, shape the sausage patties and freeze them on a tray for easy sausage any time.

There is no need to take sausage off the menu if you have a sensitive palate to cook for. Simply make your own spice blend so everyone can enjoy delicious sausage with their favorite breakfast foods. 

Sausage Seasoning For Sensitive Palates | Homemade Dutch Apple Pie

Sausage Seasoning For Sensitive Palates
A very mild, yet flavorful seasoning for homemade sausage.
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Ingredients
  1. 1 tsp. unrefined sea salt
  2. 1/2 tsp. garlic powder
  3. 1/2 tsp. basil
  4. 1/2 tsp. celery salt
  5. 1 tsp. dill weed
  6. 1/2 tsp. mustard powder
  7. 3 tsp. coconut sugar
  8. 1/4 tsp. cinnamon
Instructions
  1. Combine all of the ingredients.
  2. Add to one pound of ground meat (pork, turkey or chicken).
  3. Use immediately or cover and refrigerate until ready to use.
  4. Form patties and cook in coconut oil, lard or tallow in a skillet.
Notes
  1. The seasoning mix can be prepared in advance. It can also be made in large batches and used as needed.
  2. You can add an egg to the meat and seasoning mixture as a binder.
  3. One batch totals about 7 tsp. So if you make a larger batch you can use 7 tsp. of it per pound of meat.
  4. You can mix the meat and seasoning and form patties in advance. Simply place them on a parchment lined baking sheet, freeze them and then store them in a sealed container. Thaw as many patties as you need at a time.
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“More Peas Please!” Green Smoothie

More Peas Please Green Smoothie | Homemade Dutch Apple PieThis month I had the challenge from Stonyfield to come up with a green smoothie. I’ve made plenty of smoothies with green stuff in them. But I wanted to try something new.

As I was pureeing peas for my six month old it dawned on me that peas are quite sweet. They would be the perfect green component to a smoothie!

It also just so happens that my oldest just got an expander…and could hardly chew while she adjusted to it. I was feeding her soft food like yogurt and applesauce.

But she wasn’t eating many vegetables. I could have pureed some for her, but she’s not a big fan of that. So I gave them to her in a smoothie!

This is my “More peas please!” green smoothie. It will have your kids begging for peas.  The peas give it a nice bright color (my daughter said it looks like a mint shake). Then I add some pear and honey for extra sweetness. This is perfect for spring and St. Patrick’s Day!More Peas Please Green Smoothie | Homemade Dutch Apple Pie

If you need an extra boost of fruit flavor you can add a few strawberries, blueberries or cherries. It will change the color a bit, though.

As with all of my smoothies I like to use them to boost nutrition. That is especially true when I have a child not able to eat their normal diet.

I use full fat yogurt. I like the Stonyfield whole milk plain yogurt. Then I add egg yolk, gelatin and sea salt to the mix.

You can make the smoothie fresh or prepare it the night before. Then just grab it out of the fridge for an easy breakfast. You can also pour it into popsicle molds for a fun frozen treat (this really works well to give nutritious food to sick or picky kids).

My daughter can be very picky when it comes to smoothies. But she drank this whole thing without complaint.

Are you struggling to get your kids to eat something green? Give this smoothie a try. Your kids will be begging for more peas please!

If you don’t tolerate or are allergic to peas (like my son) you can use another mild green vegetable like green beans. If you want to use greens like spinach be sure to cook them first to eliminate oxalates.

More Peas Please Green Smoothie | Homemade Dutch Apple Pie

"More Peas Please!" Green Smoothie
Serves 1
A sweet and fruity green smoothie with peas.
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Ingredients
  1. 1/4 cup frozen peas (thawed/rinsed under hot water)
  2. 1/2 cup full fat plain yogurt
  3. 3/4 - 1 medium pear
  4. 2 Tbsp. honey (or maple syrup)
  5. 1 egg yolk (optional)
  6. 1/8 tsp. sea salt
  7. 1 - 2 tsp. collagen (optional)
  8. 2 Tbsp. strawberries, blueberries, cherries or raspberries (optional - for extra flavor)
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until well combined and smooth.
  3. Serve immediately or store in the refrigerator or in popsicle molds in the freezer.
Notes
  1. This can be made with coconut milk or coconut milk yogurt if you are dairy free.
  2. This recipe can easily be doubled or tripled.
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I am working with Stonyfield to blog about the yogurt. I have been compensated for my time commitment to use this product. However, my opinions are entirely my own and I have not been paid to publish positive comments.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}

Soaked Gluten Free Bread | Homemade Dutch Apple PieAs my final birthday present to you I’m finally sharing my gluten free bread recipe!  I could work on it for months still and probably find little things to change (and I will update the recipe if I do!).

But it dawned on me the other day that it doesn’t have to be perfect. At the age of 35 I realize I don’t have to be perfect. So in honor of my 35th birthday I present to you my “I’m not perfect” gluten free bread.

My kids and I eat the whole loaf in a matter of days every time I make this. It’s not perfect, but it is good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Gluten free bread is tricky. It does not behave like gluten-containing bread. The moisture levels must be different. The kneading is different. The methods for getting it to hold together are different. So this was a challenge.

I also added some extra restrictions.

  1. No rice – My son is allergic to rice. That means brown and white rice flour are out, even though rice is the most commonly used flour for gluten free bread.
  2. No millet – Millet is goitrogenic and not good for those with thyroid problems (me!). This is another very common flour used in gluten free bread. But it was off the list for me.
  3. No flax seeds – Flax seeds are estrogenic. So if you are dealing with hormone imbalance, especially estrogen dominance, you need to use caution with flax seeds. I also discovered recently that flax seeds are yet another food on my list of things to avoid due to the high fiber content and the pain they cause me. Of course I discovered this after making many loaves using flax seeds! This also holds true for chia seeds and psyllium husks…too much fiber. They are often used in gluten free baking as well, but not for me.
  4. No gums – It is hard to find gluten free bread without xanthan gum. Eaten every once in a while it’s probably fine. But if you are like me and make bread often you don’t want to use it. Not to mention I try to avoid it totally because most gums bother my gut and often contain some of the things my son is allergic to.
  5. No baking powder – My son is allergic to corn. So most baking powders are out. Baking powder helps give rise to gluten free baked goods. But I had to do without it.

I had originally hoped to make it egg free as well. But I just couldn’t get that to work if I didn’t use flax. So this is what I came up with. A soaked gluten free bread that does not contain rice, millet, flax, chia, psyllium, gums, nuts, corn or dairy. It is quite good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

My other requirement was that it had to be easy to make. And it certainly is!  It only takes about 15 minutes of hands on time to make this bread. There is no kneading. Just soak, mix and pour. I break it into small steps – soak the flour one morning, get the pan ready and ingredients out that evening, then mix, pour and bake the next morning. I get a loaf of bread rising in the morning in about 5 minutes!

This is slightly denser than a typical sandwich bread. But it is still very light and soft (you can see how soft it is in the picture!). My son and I enjoy using it for sandwiches.

I like to eat it best with lots of coconut oil (or butter…when I’m able). Sometimes I drizzle honey on for a special treat.

My only real complaint about this bread is that the top is a little crubmly due to the bubbling that happens as the dough rises. I work around this by keeping the cooled loaf of bread upside down on a cutting board and using a serrated knife to slice it from the bottom. The bread does get firmer and easier to slice with each passing day.

I use organic cane sugar for proofing the yeast and adding a touch of sweetness to the bread to reduce the stronger flavors of the flour. You can try using honey if you can’t have the sugar, but I don’t think it works as well. It adds moisture to the bread (even small amounts impact how it turns out). I did some loaves early on with honey, but they didn’t turn out as well.

I used equal amounts of tapioca, sorghum and amaranth flours for this bread. Normally when I post recipes I say use whatever gluten free flour you have. But in this case it will make a difference since each one behaves differently and absorbs moisture differently. So if you don’t have these three flours you can try substituting, but it may turn out differently. Sorghum can usually be replaced pretty easily with white rice flour.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

If you like a bread that tastes more like wheat you can replace a little bit of the sorghum with teff.

Since the flour is soaked in advance it sometimes tastes a bit like sourdough. It just depends how long you let it soak. More than 24 hours will give more of a sourdough taste.

I have been working on a gluten free bread recipe for over six months now. I wanted to get it just right. But that could take a lot longer. I hope you enjoy my “I’m not perfect” bread and use it as a starting point to create your own bread that tastes the way you like it. Remember to give yourself grace if a loaf doesn’t turn out quite right. Just do your best.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}
Yields 1
A soaked bread that is free of gluten, dairy, nuts, corn, rice, millet, gums and fillers.
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Ingredients
  1. 1 cup tapioca flour
  2. 1 cup sorghum flour
  3. 1 cup amaranth flour
  4. 3/4 cup warm water
  5. 1/4 cup coconut milk or water
  6. 1 1/2 Tbsp. lemon juice or apple cider vinegar
  7. 2 tsp. active dry yeast
  8. 1 Tbsp. cane sugar
  9. 3 Tbsp. warm water
  10. 3 egg whites
  11. 3/4 tsp. unrefined sea salt
  12. 2 Tbsp. cane sugar
  13. 1 tsp. baking soda
  14. 1 tsp. cream of tartar
Instructions
  1. Combine the flours and mix to remove any clumps.
  2. Add the water, milk and lemon juice. Cover and let sit 7-24 hours (or longer if a sourdough taste is desired).
  3. Grease a large loaf pan.
  4. Combine the yeast, 1 Tbsp. sugar and warm (almost hot) water. Let sit 10 minutes.
  5. Add the egg whites to the soaked mixture. Beat about 2 minutes to fluff whites and remove lumps.
  6. Add the yeast mixture and beat about 20 seconds.
  7. Add the salt, sugar, soda and cream of tartar and beat about 10 seconds.
  8. Immediately pour into the prepared pan.
  9. Let rise in a warm place for 1 hour (do not bump or disturb the pan or it might sink)
  10. Heat the oven to 350*F.
  11. Gently transfer the pan to the oven (even small amounts of movement of the pan or slamming of the oven door could make the dough collapse)
  12. Bake for 1 hour.
  13. Turn off oven and leave bread in the oven for 10 minutes.
  14. Remove bread from the oven and cover with a towel.
  15. Allow the bread to cool for 30 minutes. Remove from pan and place upside down on a cutting board. Allow to cool completely.
  16. Once cooled store in a sealed container for up to 1 week.
Notes
  1. The bread will hold together better if allowed to cool completely and put in a sealed container. It may slice better the day after it is baked.
  2. Use a serrated knife and place the bread upside down for slicing.
  3. Stone or metal baking pans work best for gluten free bread.
  4. This makes one regular size loaf.
  5. You can replace 1/3 of the sorghum flour with teff flour for a whole wheat flavor.
  6. If you can't have eggs use 3 Tbsp. flax seeds combined with 2 Tbsp. warm water in place of the egg whites. The bread will be a bit denser without eggs.
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Soaked Gluten Free Vanilla Cake | Just Take A Bite

Soaked Gluten Free Vanilla Cake {dairy free, nut free, corn free}

Celebrate your birthday without sacrificing nutrition. This soaked gluten free vanilla cake is properly prepared and tastes divine.

Soaked Gluten Free Vanilla Cake | Just Take A BiteBirthday season is in late winter and early spring for my family. It’s just one after another for both my immediate and extended family. So this is the time of year I start thinking about birthday cakes.

I’ve had a passion for making and decorating cakes for many years. It is always fun to create something new. I’ve done an arts and crafts cake, a bulldozer cake and many more! It would be fun some day to have a cake business for specialty cakes (gluten free, dairy free, real ingredients, etc.). So I always get excited when it’s time to decorate birthday cakes.

This year I wanted to be sure our birthday cakes would be healthy – which means properly prepared grains.  So I set to work making a soaked vanilla cake.Soaked Gluten Free Vanilla Cake | Homemade Dutch Apple Pie

Sometimes soaked cake can be tricky because too much sugar or too much moisture can make the cake dense or gooey. But this vanilla cake has just the right balance of everything.

It is not overly sweet. It has just the right amount of moisture. It has a lightness to it from beaten egg whites.

I am not picky when it comes to textures. If it is a food I like I’ll eat it just about any way it is served. But that is not the case with half of my family. So the real test was serving it to them.

This soaked cake got two thumbs and two toes up from my oldest. She called the cake “indescribable!” My husband even enjoyed it and was pleasantly surprised by the texture.  My son was a big fan too. Though he is like me and will eat just about anything.Soaked Gluten Free Vanilla Cake | Homemade Dutch Apple Pie

Now I have a great cake to serve my family as we enter birthday season. It is soaked, gluten free, dairy free and corn free. A combination that allows the whole family to enjoy a special treat.

This particular cake ended up being an early birthday dessert for myself. It certainly was a treat to have delicious cake I can eat!

I made both vanilla and strawberry frosting (some for the cake, some for cupcakes). I love all vanilla!! My kids always want strawberry. We all got something special.

So as a birthday present from me to you I’m sharing the recipe today. I hope your family enjoys it as much as mine does. Soaked Gluten Free Vanilla Cake | Homemade Dutch Apple Pie

Soaked Gluten Free Vanilla Cake {dairy free, nut free, corn free, rice free}
A simple vanilla cake that is properly prepared and free of most allergens.
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Ingredients
  1. 1/2 cup tapioca flour
  2. 1/2 cup amaranth flour
  3. 1 cup sorghum flour
  4. 3/4 cup warm water, milk or milk substitute
  5. 2 Tbsp. lemon juice, yogurt, whey or kefir
  6. 1 cup organic cane sugar
  7. 2 Tbsp. melted coconut oil or palm shortening (or butter)
  8. 1 tsp. vanilla
  9. 1/2 tsp. salt
  10. 3 egg whites + 1/2 tsp. cream of tartar
  11. 1 tsp. baking soda
  12. 1/2 tsp. cream of tartar
Instructions
  1. Combine the flour, warm water and lemon juice. Cover and let sit 7-24 hours.
  2. Heat oven to 350*F.
  3. Grease two 9" cake pans or line a muffin pan with cupcake liners.
  4. Beat the egg whites and 1/2 tsp. cream of tartar until stiff peaks form. Set aside.
  5. Add the sugar, coconut oil, vanilla and salt to the soaked mixture. Beat well.
  6. Gently fold in the egg whites.
  7. Gently stir in the baking soda and cream of tartar.
  8. Immediately pour the batter into the prepare pan or liners.
  9. Bake cupcakes for 25 - 28 minutes or cakes for 30 - 33 minutes, until golden and baked through.
  10. Allow to cool completely.
  11. Frost and store in a sealed container.
Notes
  1. Other gluten free flours can be substituted, but the texture of the cake may be a little different.
  2. This can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
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