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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.

Easy Beef and Bean Enchilada Bake (gluten, egg, dairy, nut, rice free)

beef and bean enchilada bakeSometimes it is very tough to cook for my family. I have to work around food allergies and intolerances. Of course they are different for everyone in the family. So normally I end up cooking a lot of separate items so everyone can feel good and eat well. But it is a lot of work!

It’s pretty rare that I make casseroles. It’s hard to make one that we can all eat. But last week I came up with a super easy casserole that we all enjoyed! I actually did make it three different ways to meet our needs. The big difference was that making different versions didn’t require any extra work.

The main recipe uses tortilla chips, ground beef, tomato sauce, beans and cheese. I left the cheese out for my son’s dairy free version. My version was simply ground beef, cheese and beans so that it was corn and tomato free.

This casserole is naturally gluten, egg, rice and nut free. You can make it dairy free by leaving out the cheese. There is still plenty of flavor. If you don’t tolerate corn you can substitute another starch like cooked rice or quinoa.

I loved that I found a way to use up the bits of tortilla chips at the bottom of the bag instead of throwing them away. If you’re looking for a super easy, allergen-friendly dinner this is it.

Easy Beef and Bean Enchilada Bake
A quick prep casserole that is allergen-friendly and has big enchilada flavor.
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Ingredients
  1. 1 lb. ground beef (or turkey or chicken)
  2. 15 oz. tomato sauce
  3. 1 Tbsp. tapioca flour, arrowroot or cornstarch
  4. 2 cups pinto beans (cooked)
  5. 2 cups crushed tortilla chips
  6. 2 cups shredded cheese (optional)
  7. salt and garlic powder to taste
Instructions
  1. Brown the meat. Season with salt and garlic powder.
  2. With the heat still on, sprinkle the flour over the meat and mix.
  3. Add the tomato sauce.
  4. Simmer for 5 minutes. Season to taste. Remove from heat.
  5. Heat the oven to 350*F.
  6. In a 2 qt. casserole layer 1/3 of the crushed chips, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layering two times.
  7. Bake, covered, for 35 minutes.
  8. Remove cover and bake another 5 minutes.
Notes
  1. The tortilla chips can be replaced with another starch like cooked rice or quinoa.
  2. This can be turned into a skillet meal by sprinkling the cheese and chips into the pan of meat after simmering the sauce.
Just Take A Bite https://justtakeabite.com/

This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Salted Dark Chocolate Ice Cream

This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

In the summer I make ice cream a LOT. Usually it’s once or twice a week. I make some of our favorites quite often – mint chocolate chip, vanilla paired with hot fudge, chocolate and candy bar.

In addition to the standards I love to experiment with new flavors! I’ve made blueberry cheesecake, rhubarb pecan, sea salt caramel and even blue moon (plus many others).This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

For my latest ice cream creation I made something dear to my heart…salted dark chocolate ice cream.

I love putting salt on my ice cream (crazy pregnancy hormones make me crave salty and sweet together…now I’m hooked). It really brings out the sweetness. I especially love adding salt to chocolate ice cream.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

I figured I might as well put salt IN my ice cream instead of adding it every time I scoop a dish.

I combined cocoa powder and carob powder to get a really rich, dark chocolate flavor. Then I added plenty of unrefined sea salt to give a good contrast.

salted dark chocolate ice cream collage

If you tolerate nuts, chopped almonds would be great in this ice cream. If you don’t tolerate dairy you can make it with coconut milk. It still tastes wonderful!This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Are you like me and grew up eating a Wendy’s Frosty along side french fries? That’s what this salted chocolate ice cream reminded me of as I was eating it.  YUM! Chocolate plus salt…what could be better?!

Even my daughter LOVES it. So it is very kid friendly. It’s a perfect summer treat.

If you like chocolate ice cream you’ll love this salted dark chocolate ice cream. It’s like chocolate ice cream kicked up a notch.

This post is linked to Allergy Free Wednesday.This salted dark chocolate ice cream has the perfect balance of salty and sweet in creamy, rich chocolate.

Salted Dark Chocolate Ice Cream
A rich chocolate ice cream with a hint of sea salt to bring out the sweetness.
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Ingredients
  1. 21/2 cups cream (preferably raw) (can be replaced with full fat coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with full fat coconut milk)
  3. 1 - 3 egg yolks (optional)
  4. 3/4 cup sweetener - honey, maple syrup, cane sugar, coconut sugar
  5. 1/3 cup organic cocoa powder
  6. 1/4 cup carob powder (can be replaced with cocoa powder)
  7. 1 Tbsp. vanilla
  8. 1 Tbsp. tapioca flour or arrowroot (optional)
  9. 1/2 - 1 tsp. unrefined sea salt (to taste)
Optional add-ins
  1. 1/2 cup mini chocolate chips
  2. 1/2 cup chopped almonds
  3. 1/2 cup dried cherries
Instructions
  1. In a blender combine the cream, milk, egg yolks, sweetener, cocoa powder, carob, vanilla and flour. Blend until smooth.
  2. Add salt, starting with 1/2 tsp. Blend. Taste and adjust to liking.
  3. Process the ice cream according to manufacturer's directions (mine takes about 20 minutes in a Kitchen Aid attachment).
  4. Transfer the ice cream to a freezer-safe dish. Stir in add-ins.
  5. Freeze until firm.
Just Take A Bite https://justtakeabite.com/

Gluten Free Strawberry Rhubarb Cheesecake

 

Strawberry rhubarb cheesecake is a a rich and creamy dessert that is gluten and nut free and combines the flavors of spring and summer.This Gluten Free strawberry rhubarb cheesecake is perfect for any summer celebration.For Father’s Day this year I decided to spoil my husband with a special dessert. He’s always interested in new recipes that utilize the rhubarb from our garden. So I combined that with one of our favorite treats – cheesecake!

This cheesecake is packed with flavor. The rhubarb is slightly tart, the strawberries are sweet, and the cheesecake is slightly tangy. Combined you get a perfect balance.gf strawberry rhubarb cheesecake 3

One of the best parts about this dessert is that you can make it 100% from scratch, right down to the graham cracker crumbs and cream cheese. All of the components of the cheesecake can be made in advance. Then the assembly is quite simple.

gf strawberry rhubarb cheesecake collage

I also love that you can make this cheesecake gluten and nut free. I use my homemade gluten free graham crackers for the crust. If you want to soak your grains I have a soaked version as well. If you don’t need it to be gluten free you could also make whole wheat, soaked whole wheat or sourdough grahams. I make homemade cream cheese from yogurt and sour cream from raw cream.

Strawberry rhubarb cheesecake does take a little planning and preparation. But each component requires very little hands on time. You just have to start a day or two (or even a week if that works best for your schedule) in advance of when you want the cheesecake to be ready. It makes a wonderful treat for a special occasion. Even kids will love it!

The next time you want an extra special spring confection try strawberry rhubarb cheesecake. You can spoil one (or all!) of the special dads in your life with this delicious dessert.

gf strawberry rhubarb cheesecake 4

Gluten Free Strawberry Rhubarb Cheesecake
A rich and creamy cheesecake that is gluten free, totally from scratch and perfect for spring.
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Cheesecake
  1. 1/2 recipe graham crackers (about 2 cups crushed, see links in post for recipes)
  2. 3 Tbsp. organic cane sugar, sucanat or coconut sugar
  3. 6 Tbsp. butter, melted
  4. 2 cups cream cheese at room temp (preferably homemade - see link in post for recipe)
  5. 1 cup sour cream (preferably homemade - see link in post for recipe)
  6. 1 1/4 cups organic cane sugar, sucanat or coconut sugar
  7. 3 eggs
  8. 1 tsp. vanilla
  9. 1 Tbsp. organic lemon juice (optional)
Strawberry Rhubarb Filling/Topping
  1. 3 cups total of strawberries and rhubarb, diced
  2. 2 Tbsp. butter
  3. 1/4 cup organic brown cane sugar, sucanat or coconut sugar
Instructions
  1. Prepare the graham crackers, cream cheese and sour cream.
  2. Pulse the graham crackers in a food processor or blender to make crumbs.
  3. Cook the strawberries and rhubarb in 2 Tbsp. butter and 1/4 cup sugar in a small pan for about 10 minutes, until soft.
  4. Divide the strawberry rhubarb mixture - 1/3 for the filling and 2/3 for topping. Let cool.
When ready to prepare the cheesecake
  1. Heat oven to 350*F.
  2. Combine the graham cracker crumbs, 6 Tbsp. butter and 3 Tbsp. sugar. Press mixture into the bottom of an 8" or 9" spring form pan.
  3. Bake the crust for 10 minutes.
  4. Gently spread 1/3 of the strawberry rhubarb mixture onto the crust.
  5. In a large bowl beat the cream cheese, sour cream, vanilla and 1 1/4 cups sugar until smooth.
  6. Add the eggs one at a time, blending well after each addition.
  7. Add lemon juice if desired.
  8. Pour the cheesecake batter over the strawberry rhubarb filling.
  9. Place the spring form pan in a large pan.
  10. Fill the bottom pan half way with water.
  11. Bake the cheesecake for 90 minutes.
  12. Turn the oven off and allow the cheesecake to set in the oven for 30 minutes.
  13. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours before serving.
  14. Top slices with the remaining strawberry rhubarb mixture when serving.
Notes
  1. The graham crackers can be prepared up to 3 weeks before making the cheesecake.
  2. The cream cheese and sour cream can be prepared up to 1 week before making the cheesecake.
  3. Any ratio of strawberries and rhubarb will work. I used 2:1 rhubarb to strawberries to let the rhubarb flavor stand out.
  4. The strawberry rhubarb filling is optional. You can make the cheesecake without the filling and just use the topping.
  5. The topping can be served cold, room temperature or warm.
  6. If you like a very firm cheesecake chill it in the freezer for about an hour before serving.
Just Take A Bite https://justtakeabite.com/
 This post is shared on Allergy Free Wednesday.

Gluten Free Dairy Free Chocolate Chunk Cookies

gf df chocolate chunk cookies

 Who doesn’t love chocolate chip cookies? I know I do! I grew up in a house that always had fresh chocolate chip cookies on hand. My mom is known for her cookies. There is no special recipe. But she knows how to make them just right.

Last week I decided to bake a batch of cookies for one of our Father’s Day goodies. But I wanted to make them so the whole family could enjoy them – allergies and all.

This is my version of chocolate chip cookies that is gluten, dairy, rice and nut free. They are light and crunchy. A perfect treat for everyone.

The next time you have a craving for cookies try a batch of these chocolate chunk cookies. 

This post is shared on Allergy-Free Wednesday.

gf df chocolate chunk cookies 2

Gluten Free Dairy Free Chocolate Chunk Cookies
Yields 3
A light and crispy chocolate chip cookie that is very allergen-friendly.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. white rice, brown rice, amaranth, tapioca, sorghum)*
  2. 1 tsp. baking soda
  3. 1/2 tsp. sea salt
  4. 3/4 cup organic palm shortening
  5. 1 1/2 cups coconut sugar, sucanat, cane sugar or brown cane sugar (using half each of two kinds of sugar gives great flavor)
  6. 1 tsp. organic vanilla
  7. 3 eggs
  8. 1 -2 cups gf df chocolate chunks (or any chip you like)
Instructions
  1. Heat the oven to 350*F.
  2. Cream the shortening and sugars.
  3. Add the vanilla and eggs. Beat well.
  4. Add the dry ingredients. Mix well.
  5. Stir in the chocolate chunks.
  6. Place on an ungreased baking sheet in 1-2 tablespoon scoops.
  7. Bake 15 - 18 minutes (shorter for softer cookies, longer for crispier cookies).
  8. Allow to cool for 5 minutes on the baking sheets before moving the cookies to a cooling rack.
Notes
  1. *The cookies will turn out best if at least 1/3 of the flour mix is a "white" flour like white rice or tapioca.
Just Take A Bite https://justtakeabite.com/
 

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Pesto Quinoa Salad

pesto quinoa salad

It’s that time of year again. Time for picnics and potlucks and family gatherings. It’s always tough to figure out what to bring.

Are you sick of potato salad and pasta salad? Or are your kids like mine and won’t touch either of those anyway?

This pesto quinoa salad is my solution! It has a lot of flavor from the pesto. But it’s not overpowering. So even my sensitive palate daughter enjoys it.

The other great part is that this salad is very allergen friendly. It basically has three ingredients – quinoa, peas and olive oil. You can swap peas for another vegetable if you don’t like them or don’t tolerate them.

As an added bonus you don’t have to worry about this salad spoiling after being outside for a little bit.

Pesto quinoa salad can be served as a warm side dish or chilled. The leftovers are great for easy lunches. You can add a little cooked chicken for a complete meal. I even added a few chickpeas and topped it with a fried egg for lunch! It was delicious.

I use a very simple pesto made with peas. A traditional basil or spinach pesto would also be delicious. For a nutrient boost you could even make it with pummus!

If you’re looking for an alternative salad for your next picnic or just want a new side dish for your dinner at home try this pesto quinoa salad. Both of my kids said it was great! If they approve, it must be good.

 pesto quinoa salad 2

Pesto Quinoa Salad
Serves 4
A simple spring salad that is perfect for picnics.
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Ingredients
  1. 1/2 cup quinoa - soaked and drained
  2. 1 cup water or chicken broth
  3. 1/2 - 1 cup peas (frozen, thawed or fresh)
  4. 1/4 cup pesto (I use pesto made with peas* - you can use any pesto you like)
To taste (optional)
  1. salt
  2. garlic powder
  3. parmesan cheese
  4. chopped nuts
Instructions
  1. Soak the quinoa for 1 - 24 hours. Rinse and drain.
  2. Bring water or broth to a boil in a sauce pan. Add the quinoa, cover, reduce heat and simmer for 12 minutes.
  3. Remove the pan from the heat. Keep the lid on.
  4. After 10 minutes add the peas to the pan of quinoa. Cover and let sit 5 - 10 minutes.
  5. Stir in the pesto.
  6. Season to taste.
  7. Add nuts or cheese if desired.
  8. Serve immediately or chill until ready to serve.
Notes
  1. If you are taking this to a group gathering double or triple the recipe.
  2. *For a simple pesto blend 2 cups thawed peas, 1/2 - 1 cup extra virgin olive oil (can replace some of the oil with water for a milder flavor), sea salt and garlic powder to taste in a blender until smooth.
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Gluten Free Dairy Free Strawberry Rhubarb Muffins

gf df strawberry rhubarb muffins

When it’s rhubarb season you have to make at least one thing with the classic strawberry rhubarb combination. Recently I made a batch of strawberry rhubarb muffins.

I love the combination of sweet and tart. I added a little cinnamon sugar topping to give them an extra punch of flavor.

I also love that they are so simple to make! It takes less than ten minutes to get them in the oven.

These muffins are very allergen-friendly with no gluten, dairy, rice or nuts. You don’t even have to use a milk substitute.

Make a big batch of muffins, serve some for breakfast and free some for later. It’s a great way to use fresh, spring rhubarb.

gf df strawberry rhubarb muffins 2

Gluten Free Dairy Free Strawberry Rhubarb Muffins
Yields 12
A sweet and tart muffin that is gluten, dairy, rice and nut free.
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Ingredients
  1. 1/2 cup amaranth flour*
  2. 1/2 cup sorghum flour*
  3. 1/2 cup tapioca flour*
  4. 1/2 cup coconut sugar, sucanat or cane sugar
  5. 2 Tbsp. maple syrup
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. baking soda
  8. 1 tsp. aluminum free baking powder
  9. 1 tsp. vanilla
  10. 3 eggs
  11. 2 Tbsp. melted coconut oil (or butter or palm shortening)
  12. 1/4 c up water or milk substitute
  13. 1/2 cup strawberries, chopped
  14. 1/2 cup rhubarb, chopped
  15. 1/2 tsp. cinnamon (optional)
Topping (optional)
  1. 1/2 tsp. cinnamon
  2. 2 tsp. coconut sugar, sucanat or cane sugar
Instructions
  1. Heat oven to 350 degrees F. Grease muffin tin or line with baking cups.
  2. In a large bowl combine the flour, sugar, syrup, salt, soda, powder, vanilla, eggs, coconut oil, cinnamon and water. Mix until well combined.
  3. Stir in the strawberries and rhubarb.
  4. Fill muffin cups 3/4 full with batter.
  5. Combine the cinnamon and sugar. Sprinkle a little on each muffin.
  6. Bake for 35 minutes, until golden brown and baked through.
  7. Allow muffins to cool 5-10 minutes before serving.
Notes
  1. *You can substitute any gluten free flour for the flours listed. It works best to include at least one "white" flour, such as tapioca or white rice. Using a combination of flours gives a more neutral flavor.
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Rhubarb Pecan Ice Cream

Rhubarb isn’t just for cakes and cobblers. You can also use it to make an amazing rhubarb pecan ice cream! Wow all of your friends and family.

Rhubarb pecan ice cream | Just Take A Bite

As soon as the weather gets warmer and our milk share volume goes up I’m anxious to make ice cream.  It’s definitely a family favorite.

Recently I combined my love of creating ice cream with my need to use rhubarb. I came up with rhubarb pecan ice cream.

The result is delicious!!! Even my six-year old LOVES it. The ice cream is plenty sweet. But it has a hint of tartness from the rhubarb and a nice crunch from the crispy pecans.

If you can’t eat nuts you can absolutely leave them out. The rhubarb alone gives a wonderful flavor.

Are you dairy free? Swap coconut milk for the cream. This ice cream is a unique spring treat no matter what way you make it.
Rhubarb pecan ice cream | Just Take A Bite

Rhubarb Pecan Ice Cream
A fruity ice cream with crunchy pecans.
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Ingredients
  1. 1 1/2 cups rhubarb, diced
  2. 3 Tbsp. honey, maple syrup, coconut sugar or cane sugar
  3. 2 tsp. butter or coconut oil
  4. 2 cups cream (or coconut milk)
  5. 1/2 cup whole milk (or coconut milk)
  6. 1/3 - 1/2 cup honey, maple syrup, coconut sugar and/or cane sugar*
  7. 1 Tbsp. vanilla
  8. 1/2 tsp. sea salt
  9. 1 Tbsp. tapioca flour or arrowroot (optional)
  10. 1-3 egg yolks (optional)
  11. 1/4 - 1/2 cup liquid reserved from cooked rhubarb
  12. 1/2 cup chopped crispy pecans
Instructions
  1. In a small pan sautee the rhubarb in 2 tsp. fat and 3 Tbsp. sweetener over medium heat. Cook until the rhubarb is soft and released liquid (about 10 minutes).
  2. Allow the rhubarb mixture to cool. Drain up to 1/2 cup liquid off the rhubarb to use in the ice cream batter.
  3. Combine the cream, milk, sweetener, vanilla, salt, flour, egg yolks and rhubarb liquid in a blender.
  4. Blend until well mixed. Taste and adjust sweetness and rhubarb liquid to taste.
  5. Process the ice cream batter in an ice cream maker (I use a Kitchen Aid attachment - it takes 15 - 20 minutes).
  6. During the last 1-2 minutes of processing add the cooked rhubarb.
  7. Transfer the ice cream to a freezer-safe container. Stir in the pecans.
  8. Freeze the ice cream until solid.
Notes
  1. *Using a combination of sweeteners for the ice cream gives a more neutral flavor.
  2. *The batter should be slightly sweeter than how you want the final product to taste. The sweetness will go down as the ice cream freezes.
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Rhubarb Quinoa Breakfast Porridge (gluten free, dairy free, nut free, egg free)

rhubarb quinoa breakfast porridge

You’ve made muffins and coffee cake and pie. But you still have rhubarb and don’t know what to do with it. How about serve it for breakfast?

Rhubarb is a very versatile vegetable. If you pair it with a healthy, gluten free grain like quinoa you’ve got a power-packed breakfast.

This breakfast porridge is slightly tart and slightly sweet. It can be served warm or cold. You can make it fresh or prepare it in advance. You can serve it as-is or add all sorts of fun things for more texture and flavor. I added cranberries, raisins, butter and milk to mine. I also served some chopped nuts on the side for my husband.

If you don’t like or don’t tolerate quinoa you can easily swap it for oatmeal or rice.

Rhubarb isn’t just for desserts. It makes a great addition to your breakfast!

rhubarb quinoa breakfast porridge 2

Rhubarb Quinoa Breakfast Porridge
Serves 2
A fun and healthy rhubarb-flavored breakfast that is gluten, egg, dairy and nut free.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
  5. 1 Tbsp. maple syrup or honey
  6. 1 1/2 cups rhubarb, diced
  7. 2 tsp. butter or coconut oil
  8. 3 Tbsp. coconut sugar, sucanat, honey or maple syrup
  9. optional add-ins: dried fruit, nuts, milk, butter, coconut oil
Instructions
  1. Soak the quinoa in water for 1 - 24 hours. Drain and rinse.
  2. Bring 1 cup water to a boil in a medium pan. Add the drained quinoa, cover and simmer for 12 minutes.
  3. Remove the pan from the heat and keep covered for 15 minutes.
  4. While the quinoa is cooking, in a small pan over med-low heat cook the rhubarb, butter and 3 Tbsp. sweetener until the rhubarb is tender (about 10 minutes), stirring periodically.
  5. After the quinoa and rhubarb are prepared, poor the rhubarb mixture into the quinoa and stir.
  6. Add cinnamon, nutmeg and 1 Tbsp. syrup.
  7. Add any optional add-ins you desire (if serving immediately).
  8. Serve immediately or store in the refrigerator until ready to serve.
Notes
  1. This can be prepared the day before and served cold or quickly reheated on the stove. If preparing in advance, add the optional ingredients just before serving.
  2. You can add other fruits (strawberries, cherries, etc.) to the cooked rhubarb for a sweeter flavor.
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Decadent Dairy-Free Chocolate Fudge Pudding | Easy and Kid-Friendly!

DF pudding

Now that our milk share is back to the full three gallons a week I’ve been able to make some extra treats with it like ice cream, yogurt and pudding. It has been fun and delicious.

But making all of these tasty dairy treats makes my little guy feel left out.

Yesterday I ate some chocolate pudding. He kept asking if he could have a bite. So I promised him I’d try to make a dairy-free version just for him.

Now that my son can have eggs pudding is very doable. So I set to work right away experimenting. And I love the results!

I’ll be honest – I think the dairy-free version I made is even better than the dairy version! It’s that good. I was also very surprised that even though I used coconut milk it does not taste like it. So even if you don’t have to be dairy-free this is a great dessert. You won’t know the difference.

df pudding collage

When my son got up from his nap I told him I had made pudding for him. His eyes lit up like it was Christmas. When he took his first bite he exclaimed, “This is my favorite I so wanted!” After a few bites he kept saying, “It’s ‘dewitus’!” (delicious)  He definitely approved. Though now he wants to eat pudding for every meal.

If you are looking for an easy and decadent gluten and dairy-free dessert this is it. It only takes about ten minutes to prepare. Plus it’s got good stuff in it. Maybe I’ll freeze my next batch for dairy-free pudding pops. Yum!

DSC_1953

Decadent Dairy Free Chocolate Fudge Pudding
Serves 4
A rich, chocolate pudding that is both gluten and dairy free.
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Ingredients
  1. 2 egg yolks
  2. 1 cup coconut milk
  3. 3/4 cup oat milk (or any milk substitute)*
  4. 1/2 cup coconut sugar or sucanat
  5. 1/4 cup organic cocoa powder (or carob)
  6. 2 1/2 Tbsp. tapioca flour (or corn starch or arrowroot)
  7. 1/4 tsp. sea salt
  8. 1 tsp. vanilla
Instructions
  1. Combine all of the ingredients except vanilla in a small saucepan and whisk until combined.
  2. Cook the pudding over medium heat, stirring frequently, until it begins to thicken (about 10 minutes).
  3. Continue stirring until the pudding is quite thick.
  4. Remove from heat and add vanilla.
  5. Whisk until combined.
  6. Poor pudding into serving dishes. Serve immediately or cover and refrigerate.
Notes
  1. *Using two kinds of "milk" will give a more neutral flavor. If you use all coconut milk there will be a stronger coconut flavor.
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Gluten Free Dairy Free Rhubarb Crisp (nut free, egg free)

rhubarb crisp

 The earliest produce to pop up in our garden is rhubarb. It seems to be one of those strange vegetables that you either love or hate.

Growing up I don’t think anyone in my family liked rhubarb. So I never even tasted it until a few years ago when I started baking it with it myself.

It’s tart and a little tough. But if you add sugar and cook it rhubarb is delicious! It is perfect for all sorts of desserts.

In the past I’ve made strawberry rhubarb upside down cake, rhubarb muffins and Dutch strawberry rhubarb pie. We have more in our garden, so I need to come up with other ways to use it.

Yesterday I made one of my favorites – rhubarb crisp. This version is gluten, dairy, nut and egg free. I used oats in the topping, but they can be replaced with other gluten free flours if you don’t tolerate oats.

The whole family gave the seal of approval for this recipe! The best part for me? It’s really easy to make. It only took about 10 minutes to get it prepared and in the oven. A simple dessert the whole family can enjoy. Perfect!

Do you enjoy rhubarb? What are some creative ways you use it?

rhubarb crisp 2

 

Gluten Free Dairy Free Rhubarb Crisp
A delicious summer treat that is gluten, dairy, egg and nut free.
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Ingredients
  1. 3 cups rhubarb, chopped (you can also peel outer layers if they are stringy)*
  2. 1 cup organic cane sugar or sucanat
  3. 1 cup rolled oats**
  4. 1/2 cup coconut flour***
  5. 1/2 cup organic palm shortening, butter and/or coconut oil
  6. 1/2 cup organic cane sugar or sucanat
Instructions
  1. Heat oven to 350*F. Grease a 9" baking pan.
  2. Combine the rhubarb and 1 cup sugar. Mix well and pour into prepared pan.
  3. Combine the oats, flour and 1/2 cup sugar in a small bowl. Mix in the fat until the mixture is crumbly.
  4. Sprinkle the crumble over the rhubarb.
  5. Bake the crisp for 50-60 minutes, until the rhubarb is soft and the topping is golden brown.
  6. Let the crisp cool completely before serving. This will allow it to solidify.
  7. Serve plain or topped with whipped cream or ice cream.
Notes
  1. *You can substitute chopped strawberries, raspberries or cherries for some of the rhubarb to make a sweeter crisp.
  2. **You can replace the oats with 1/2 cup white rice flour and 1/2 cup coconut flour.
  3. ***You can replace the coconut flour with 1/2 cup oat flour.
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