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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.

Double Raspberry Chocolate Chip Muffins {gluten free, dairy free, nut free}

Double raspberry chocolate chip muffins are gluten, dairy and nut free treats packed with fresh raspberries.Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieWhen fall arrives everyone is thinking about apples, pears and pumpkins. But don’t forget the end of summer/early fall fruit that reappears – raspberries!  Yes, they come back.

This year we were able to go raspberry picking and enjoy a few raspberry treats with our last few days of warm weather.

I made raspberry ice cream, raspberry yogurt and raspberry pancake topping. Those are all great! But my favorite was the double raspberry chocolate chip muffins.

These muffins have the perfect amount of moisture from the raspberries and an extra hint of sweetness from the chocolate chips. You’ll never know they are gluten and dairy free.

Raspberry muffins make an easy breakfast. They also pair well with any kind of soup for a simple, nourishing lunch or dinner. So make a big batch, stash some in the freezer and you’re ready to go.

My kids devoured these muffins. My daughter even ate two with her meal!  Even though one recipe makes 18 muffins, none of them made it to our freezer. I should have made a double batch.

Take advantage of this late summer fruit and enjoy a special breakfast treat. Your whole family will love double raspberry chocolate chip muffins.

Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

This post is linked to From the Archives Friday.

Double Raspberry Chocolate Chip Muffins (gluten free, dairy free, nut free)
Yields 18
A moist muffin filled with raspberry and chocolate.
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Ingredients
  1. 1 cup "white" gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (teff, amaranth, sorghum, brown rice)
  3. 1 cup organic cane sugar or coconut sugar
  4. 1 tsp. aluminum free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1 tsp. organic vanilla extract
  8. 2 Tbsp. honey
  9. 1/2 cup melted coconut oil or palm shortening (or butter)
  10. 3 eggs
  11. 1 cup + 1/2 cup raspberries
  12. 1/2 cup mini chocolate chips, nuts or dried fruit (optional)
Instructions
  1. Preheat oven to 375*F. Line a muffin pan with paper muffin cups, silicon cups or grease the pan.
  2. In a large bowl combine the flour, sugar, powder, soda and salt.
  3. Add the eggs, vanilla and honey. Beat until just combined.
  4. Add the melted fat. Beat until combined.
  5. Add 1 cup raspberries. Beat until well combined (raspberries will "puree" into the batter).
  6. Stir in chocolate chips, nuts and/or dried fruit if desired.
  7. Fill muffin cups 3/4 full with batter.
  8. Using the remaining 1/2 cup raspberries, place 1-3 raspberries on the top of each muffin.
  9. Bake for 25 minutes.
  10. Allow the muffins to cool for 5 minutes before serving.
  11. Store in an airtight container at room temperature or in the freezer for long term storage.
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Pancake Muffins {Gluten Free, Dairy Free, Nut Free}

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieFall activities are in full swing. Everyone is busy. This is when it gets harder to keep healthy food on the table.

When time gets cut short breakfast is usually the first meal to suffer. You opt for whatever is easiest to grab in the morning.

Do you need a time saving breakfast that your kids will love? Don’t reach for a  box. Try pancake muffins!

You can make a big batch ahead of time and then just warm up as many as you need. There is no need to stand at the stove flipping pancakes, trying to keep them warm.

Are you preparing breakfast for the whole family or even for guests? With pancake muffins you can cook pancakes for a crowd and have them all ready at the same time.

Pancake muffins have just a hint of sweetness and you can add all of your favorite toppings – butter, syrup, honey, fruit, etc. Serve them alongside scrambled eggs, sausage, bacon or yogurt for a well balanced breakfast.

Do you want to spruce them up a bit? Add some fruit or chocolate chips for a special pancake treat.

Pancakes don’t have to be a weekend treat. You can have them any time by turning them into muffins.  You can even eat them on the go. Spread some butter, honey or jam in the middle and take them with you.

Do you like pancakes? Try a pancake muffin!

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

 

Pancake Muffins {Gluten Free, Dairy Free, Nut Free}
Yields 12
Pancakes in the form of a muffin for easy making and taking.
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Ingredients
  1. 2 cups any combination of gluten free flours (I used 1 cup tapioca, 1 cup amaranth)
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. sea salt
  5. 2 Tbsp. cane sugar or coconut sugar
  6. 2 eggs
  7. 6 Tbsp. fat, melted (coconut oil, palm shortening, lard or butter)
  8. 1/2 cup milk or milk substitute
  9. 1 Tbsp. honey or maple syrup
  10. 1 tsp. vanilla
Optional add-ins
  1. 1/2 cup fresh fruit, chocolate chips or cooked sausage
Instructions
  1. Heat the oven to 350*F. Grease a muffin tin.
  2. In a large bowl combine the dry ingredients. Add the wet ingredients and mix well.
  3. Stir in any add-ins.
  4. Pour the batter into the prepared muffin pan.
  5. Bake 25 minutes, until golden brown.
  6. Serve with honey, maple syrup, jam and/or butter.
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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.

Gluten Free Corn Muffin Mix

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie

When it comes to getting dinner on the table I like simple. Using a mix for muffins definitely makes baking simple.

But there is no need to buy a mix at the store. You can make your own!

This corn muffin mix comes together in minutes. Then whenever you want corn muffins to serve for breakfast or to go with chili or soup all you have to do is add a few ingredients, stir and bake.

My kids LOVE having corn muffins with chili. We like to top them with butter, honey, maple syrup or jam. No matter how you serve them, corn muffins are good.

Do you eat corn muffins often? Triple the recipe so you can make some any time.

A homemade muffin mix also makes a great gift. Pair it with a jar of coconut oil and you have a nutritious and heartfelt present for family, friends or a new mom.

Prepare some corn muffin mix on the weekend or whenever you have time. Then bake up a fresh batch of muffins any night of the week. Your family will love it! 

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie 2

Gluten Free Corn Muffin Mix
Yields 12
A simple corn muffin mix that is gluten and dairy free.
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Dry Mix
  1. 1 cup organic cornmeal
  2. 1 cup any combination of gluten free flour (a white flour for half of the mix works best)
  3. 2/3 cup organic cane sugar, sucanat or coconut sugar
  4. 1 tsp. sea salt
  5. 2 tsp. baking powder
  6. 1 tsp. baking soda
Corn Muffins
  1. Dry mix
  2. 1 egg
  3. 3/4 cup milk or milk substitute
  4. 1/3 cup coconut oil or butter, melted
Dry Mix
  1. In a medium bowl combine all of the dry ingredients.
  2. Pour the mix into a container for storage and sea (I like using glass jars).
  3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you plan to store it).
Corn Muffins
  1. Heat the oven to 350*F. Line a muffin pan with muffin cups or grease well.
  2. Combine the dry mix with the wet ingredients. Mix well.
  3. Pour the batter into 12 muffins cups.
  4. Bake 20 - 25 minutes, until golden and baked completely.
Just Take A Bite https://justtakeabite.com/

 

 

   

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.

If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Gluten Free Cheese Biscuits

Cheesy, flaky and gluten free. These gluten free cheese biscuits are the perfect compliment to any soup or salad.

Gluten Free Cheese Biscuits || Homemade Dutch Apple Pie Whenever I make soup (which is quite often) I serve some kind of sweet bread with it. I just love salty and sweet together. So we eat lots of muffins, sweet breads, etc.

Recently I wanted something different. I went with savory for a change. I made cheese biscuits.

Cheese biscuits are very easy to make.  They bake up nicely with a slightly crispy crust and a soft inside.

You can serve cheese biscuits with your favorite soup, have them for breakfast or enjoy them as a snack any time of day.

These biscuits are gluten, egg and nut free. You can use any variety of cheese you like and add any seasoning. Some herbs would really boost the flavor.

As school starts and you are trying to get easy meals on the table, a crockpot full of soup with cheese biscuits on the side is perfect.

Gluten Free Cheese Biscuits || Homemade Dutch Apple Pie

Gluten Free Cheese Biscuits
Yields 6
A gluten free biscuit that is light and cheesy .
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Ingredients
  1. 1 cup any combination of gluten free flour (i.e. amaranth, rice, sorghum, tapioca)
  2. 1/4 cup cold butter
  3. 1/4 tsp. sea salt
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1 tsp. ground flax seed
  7. 1/2 tsp. garlic powder or other seasoning/herb of choice (optional)
  8. 1 cup grated cheese
  9. 1/2 cup milk
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, salt, powder, soda, flax seed and seasoning.
  3. Cut in the butter until the mixture is crumbly.
  4. Add the cheese and mix.
  5. Add the milk and mix.
  6. Divide the dough into 6-8 parts.
  7. Shape each mound of dough into a ball. Place on the parchment paper and flatten slightly.
  8. Bake for 30 - 35 minutes, until golden and baked through.
  9. Allow to cool slightly before serving.
Notes
  1. If not serving fresh, reheat in the oven for 5-10 minutes to crisp.
  2. Using half "white" flour works best (white rice or tapioca)
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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.

Dairy Free “Thin Mint” Cookie Ice Cream

Dairy Free Thin Mint Cookie Ice Cream || Homemade Dutch Apple PieBoth of my children LOVE mint ice cream.  We make it quite often. Recently when making a batch I wanted to spruce it up a bit.

I thought about adding some cocoa (who doesn’t love mint and chocolate together?). That reminded me of Thin Mint Girl Scout cookies. Inspired by this classic cookie I came up with my dairy free” Thin Mint” Cookie ice cream.

This ice cream is filled with mint and chocolate flavor. Plus you get the crunchy chocolate cookie taste as well.

“Thin Mint” Cookie ice cream is a treat just about anyone can enjoy. You can replace the coconut milk with cream if you tolerate dairy.

Scoop yourself a big bowl of “Thin Mint” Cookie ice cream, add a little chocolate sauce and enjoy. What a great way to celebrate the start of the school year. Remember, summer isn’t over quite yet!

Get the chocolate cookie recipe here!

This post is linked to Allergy free Wednesdays.

Dairy Free "Thin Mint" Cookie Ice Cream -||Homemade Dutch Apple Pie

Dairy Free Thin Mint Cookie Ice Cream
Dairy free ice cream filled with the flavor of Thin Mint cookies.
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Ingredients
  1. 2 1/2 cups coconut milk (can be replaced with cream if you tolerate dairy)
  2. 1/2 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
  3. 1/4 cup organic cocoa powder
  4. 1 Tbsp. vanilla
  5. 1/2 tsp. peppermint extract
  6. 1/4 tsp. sea salt
  7. 1 Tbsp. tapioca flour (optional)
  8. 1 - 3 egg yolks (optional)
  9. 1/2 cup chocolate cookie pieces (see post for recipe link)
  10. 1/3 cup mini chocolate chips (optional)
Instructions
  1. In a blender combine the coconut milk, sweetener, cocoa powder, vanilla, peppermint, sea salt, flour and egg yolks. Blend until smooth.
  2. Process in an ice cream mixer according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Mix in the cookie pieces and chocolate chips.
  5. Freeze until firm.
Just Take A Bite https://justtakeabite.com/

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.

Cookies and Cream Ice Cream is the perfect summer treat. Creamy traditionally made ice cream with gluten free chocolate cookie pieces.

Cookies and Cream Ice Cream {Guest Post}

Cookies and Cream Ice Cream is the perfect summer treat. Creamy traditionally made ice cream with gluten free chocolate cookie pieces.Summer is coming to an end (sad to see summer go…happy to see fall come). How about one more ice cream flavor?

Cookies and cream is another classic flavor that can be made from scratch using nutrient-dense foods. Start with a sweet vanilla ice cream, and add homemade chocolate cookies. The end result is an amazing frozen treat.

Want the recipe? Head over to Mommypotamus where I’m sharing my cookies and cream ice cream!!

Cookies and Cream Ice Cream is the perfect summer treat. Creamy traditionally made ice cream with gluten free chocolate cookie pieces.

Gluten Free Brownie Mix

Gluten Free Brownie Mix - Homemade Dutch Apple Pie

I love to bake. But I don’t always have time to do all of the measuring and mixing…especially when it comes to gluten free baking. It takes extra time to measure four types of flour instead of one.

You could solve that problem by buying a mix. But that means you’re going to get extra ingredients in your baked goods  that you don’t want.

My solution? A homemade mix. Brownies are one of my favorite baked goods. So I made a brownie mix for days when I have very little time in the kitchen.

Find a day when you have some time and mix up all of the dry ingredients for your brownies. You can make a double, triple or quadruple batch so making brownies is easy any time.

Store the mix in the freezer. It will stay fresh, and you can use it straight out of the freezer.

A homemade brownie mix is also a wonderful gift for Christmas or for a new mom.

Even if you are busy you can have homemade brownies. This gluten free brownie mix is simple to assemble. Then getting a pan of brownies in the oven only takes minutes. 

These brownies can also be made dairy and egg free. It’s a great treat for just about anyone. And now you can have it just about any time.

Gluten Free Brownie Mix - Homemade Dutch Apple Pie 2

Gluten Free Brownie Mix
Yields 16
A simple mix to have on hand for quick gluten free brownies any time.
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Dry Mix
  1. 2 cups any combination of gluten free flours (a 1:1 ratio of whole grain to white works best)
  2. 1/4 cup organic cocoa powder (or carob powder)
  3. 1 tsp. baking soda
  4. 1/2 tsp. sea salt
Brownies
  1. Dry mix
  2. 1/4 cup water
  3. 3 eggs
  4. 1/3 cup coconut oil or butter, melted
  5. 1/2 cup honey
  6. 1/4 cup chocolate chips (optional)
Dry Mix
  1. In a medium bowl combine all of the dry mix ingredients.
  2. Pour the mix into a storage container and seal (I like to use glass jars).
  3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you want to store it).
Brownies
  1. When ready to bake, heat the oven to 350*F. Grease an 8" or 9" baking pan.
  2. Combine the brownie mix with the wet ingredients. Mix well.
  3. Pour the batter into the prepared pan.
  4. Bake for 25 - 30 minutes, until baked through.
  5. Allow to cool. Cut into squares.
  6. Store at room temperature or freeze for long term storage.
Notes
  1. Sorghum, amaranth, brown rice and teff work well as whole grain flours.
  2. White rice and tapioca work well as white flours.
  3. To make these brownies egg free omit the eggs and add an extra 1/4 cup honey and 2 Tbsp. coconut oil or butter.
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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.

Zucchini Cake With Two Frostings (gluten free, dairy free)

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple PieSchool is starting. Fall is coming. But don’t think it’s too late for another zucchini treat!

We get quite a bit of zucchini from our garden every summer. So I’m always trying to find new ways to use it.

This year I created a gluten free dairy free zucchini cake. To make it extra special I came up with two kinds of frosting. One is a cream cheese icing. The other is a dairy free cinnamon sugar buttercream.

Both frostings are equally delicious. I like the tang and lightness of the cream cheese icing. My kids really liked the cinnamon sugar frosting.

One of the best parts about this cake is that it’s packed with two cups of zucchini. It’s also very allergen-friendly and refined sugar free.

Zucchini cake works well as a breakfast (like coffee cake) or as a dessert. We even ate some for dinner with soup. It’s good no matter how you serve it.

Kick off the school year with a special treat that is also very healthy.  Zucchini cake is the perfect fit.

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple Pie

Zucchini Cake With Two Frostings
Serves 12
A light zucchini cake that is gluten, dairy and nut free - with two frosting options.
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Cake
  1. 2 cups any combination gluten free flours (rice, tapioca, sorghum, amaranth, teff)
  2. 2 cups grated zucchini
  3. 1 cup cane sugar or coconut sugar
  4. 2 tsp. aluminum-free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1/2 cup butter, coconut, lard or palm shortening - soft/room temp
  9. 2 eggs
  10. 1 tsp. vanilla
Cream Cheese Frosting
  1. 1/2 cup whole milk yogurt or coconut milk yogurt
  2. 2 Tbsp. maple syrup
  3. 1/2 cup tapioca flour
  4. 1/2 tsp. vanilla
Dairy Free Cinnamon Sugar Frosting
  1. 1/2 cup organic palm shortening (can be replaced with butter if you tolerate dairy)
  2. 1/2 cup coconut sugar
  3. 3 Tbsp. maple syrup
  4. 1 tsp. vanilla
  5. 3/4 tsp. cinnamon
Zucchini Cake
  1. Heat the oven to 350*F. Grease an 8x11" baking pan.
  2. In a large bowl combine all of the cake ingredients. Mix well.
  3. Pour the batter into the prepared pan.
  4. Bake for 45 minutes. Allow to cool before frosting.
Cream Cheese Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Let sit in the refrigerator at least 15 minutes before using.
Dairy Free Cinnamon Sugar Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Use immediately or cover for use later.
Just Take A Bite https://justtakeabite.com/

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.

Zucchini Pizza Bites

Zucchini Pizza Bites || Homemade Dutch Apple Pie

Is your refrigerator still overflowing with zucchini? Are you wondering what to do with it besides baking with it or grilling it? Why not make pizza!

Zucchini pizza bites make a great snack, lunch or appetizer. They are very kid-friendly. They are naturally grain free and can be made dairy free as well.

We had them recently and made them a variety of ways. I made some with pureed squash or tomato sauce and toppings to be dairy free. I added cheese to some as well. They all had great flavor.

I actually had a little bit of leftover spaghetti meat sauce to use up. So there was practically no prep work involved. It was perfect for our Sunday evening simple dinner.

I love how the smaller ones are the perfect size for little hands and little mouths.  Plus most kids will eat just about anything that you call pizza. So they are getting lots of vegetables and enjoying pizza without you having to make pizza crust!

I have a picky vegetable eater. So he was hesitant when he saw the zucchini. But once it was in his mouth he was all smiles. If your child is not a fan of zucchini, try peeling the zucchini first. Then once the pizza bites are topped you can’t even tell it’s a vegetable on the bottom.

The zucchini rounds are first baked to make sure they are cooked through and have good flavor. Then you add the toppings and bake them again for a few minutes.

Zucchini pizza bites make a fun, easy, allergen-friendly meal.  Have you ever made pizza with your zucchini? If not, you should!

Zucchini Pizza Bites || Homemade Dutch Apple Pie

Zucchini Pizza Bites
A fun finger food pizza that is free of allergens.
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Ingredients
  1. Zucchini, sliced in 1/2 - 3/4" thick rounds
  2. Extra virgin olive oil for brushing
  3. Sea salt
  4. Preferred pizza toppings
Instructions
  1. Slice the zucchini and place the round on a parchment lined baking sheet.
  2. Brush the zucchini with olive oil and sprinkle with salt.
  3. Bake at 450*F for about 30 minutes.
  4. Allow the rounds to cool for about 10 minutes.
  5. Transfer the rounds to a clean piece of parchment paper on a baking sheet.
  6. Add desired pizza toppings to each round (don't overfill them or they will be hard to pick up).
  7. Bake at 400*F for about 15 minutes.
  8. Allow the pizza bites to cool for about 5 minutes before serving.
Notes
  1. Pureed squash makes a great substitute for cheese and/or pizza sauce.
  2. Do not slice the zucchini too thinly or it will be difficult to pick up.
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Gluten Free Dairy Free Zucchini Crackers

Zucchini crackers are crispy, allergen-friendly and full of zucchini. They make the perfect snack at home or on the go.Gluten Free Dairy Free Zucchini Crackers || Homemade Dutch Apple PieAre you in need of a healthy snack or lunch box addition for school? Zucchini crackers are just the thing!

They are very allergen-friendly. Plus they add vegetables to your diet.

Even if your child is picky about vegetables this is a great option. You can’t tell there is zucchini in them! The flecks look like seasoning. If your child can’t handle the sight of green…use golden zucchini or summer squash! Still not convinced? Simply peel the zucchini before grating it.

The dough for these crackers comes together in minutes. You just dump all of the ingredients in a bowl and stir. It’s that simple.

My kids love munching on crackers, and I can feel good about it when the crackers are homemade and made with vegetables. No vegetable oils. No strange ingredients. Just the good stuff.

I also love that I can control the seasoning. The crackers can be very mild with just sea salt (for my oral sensory child). Or I can make them with various herbs and seasoning for lots of flavor.

The next time you need a healthy snack for your kids try some zucchini crackers. You’ll love them!Gluten Free Dairy Free Zucchini Crackers || Homemade Dutch Apple Pie

Gluten Free Dairy Free Zucchini Crackers
A crispy, allergen-friendly cracker filled with zucchini.
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Ingredients
  1. 1 cup any combination of gluten free flour
  2. 1/2 cup grated zucchini (may be peeled)
  3. 1/2 tsp. sea salt
  4. 1/2 tsp. cane sugar
  5. 3 Tbsp. coconut oil or palm shortening, melted
  6. 3 Tbsp. water
  7. seasoning/extra salt to taste
Instructions
  1. Heat oven to 350*F. Cut two pieces of parchment paper the size of a baking sheet.
  2. Combine all of the ingredients in a bowl.
  3. Mix until well combined.
  4. Adjust seasoning to taste.
  5. Roll the dough between the pieces of parchment paper until 1/8" - 1/4" thin. Remove the top piece of parchment paper.
  6. Sprinkle salt and/or seasoning over the top of the dough.
  7. Cut the dough into squares.
  8. Transfer the dough (on the paper) to a baking sheet.
  9. Bake for 25 minutes.
  10. Turn off the oven. Leave the crackers in the oven for an additional 15 minutes.
  11. Remove from the oven and allow to cool/crisp.
  12. Store in an airtight container.
Notes
  1. It works best to use at least half white gluten free flour (white rice or tapioca).
  2. The crackers keep well in the freezer.
  3. One batch makes about 2 cups of crackers. You can double or triple the recipe for a larger batch.
Just Take A Bite https://justtakeabite.com/

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. If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

This post is linked to From The Archives Friday.