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Gluten Free Dairy Free Double Strawberry Shortcake

Gluten Free Dairy Free Double Strawberry ShortcakeWhat’s summer without strawberry shortcake? If you are gluten and dairy free you don’t have to go without!

This shortcake has double the berries – both in and on the cake!  Strawberry puree adds just enough moisture to the cake. Sweetened strawberries on top add a burst of flavor.

Double strawberry shortcake is a great baking project for kids. My three-year old loved helping. He especially liked to mash the berries for the topping. 

For an extra treat, add vanilla ice cream on top of the cake before adding the sweetened strawberries.Gluten Free Dairy Free Double Strawberry Shortcake Collage

If you don’t have any fresh strawberries left you can simply defrost frozen berries. So you can make this treat year round.

My kids definitely approved of double strawberry shortcake. I hope you do too.
Gluten Free Dairy Free Double Strawberry Shortcake 2

Gluten Free Dairy Free Double Strawberry Shortcake
A delicious strawberry shortcake that is allergen-friendly and has a double dose of berries.
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Cake
  1. 1 cup any combination of gluten free flour (i.e. sorghum, tapioca, rice, amaranth)
  2. 1/2 cup organic cane sugar, sucanat or coconut sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. sea salt
  6. 1/3 cup strawberries, pureed
  7. 2 eggs
  8. 1/4 cup coconut oil, melted
Topping
  1. 2 cups strawberries, hulled
  2. 2 Tbsp. honey, maple syrup, sucanat or coconut sugar
Cake
  1. Heat the oven to 350*F. Grease an 8" square baking dish.
  2. Combine the dry ingredients in a medium bowl.
  3. Add the wet ingredients. Beat until well mixed.
  4. Pour into the greased pan.
  5. Bake for 25 - 30 minutes.
  6. Allow to cool completely.
Topping
  1. Add sweetener to the strawberries.
  2. Mash lightly with a potato masher.
  3. Store in the refrigerator until ready to use.
Shortcake
  1. Serve the cake topped with sweetened strawberries. Add ice cream or whipped cream if desired.
Notes
  1. If using frozen strawberries, allow them to thaw before making the shortcake.
  2. The strawberries can be replaced with blueberries or raspberries.
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Zucchini Salmon Cakes (grain free, dairy free, nut free)

Zucchini Salmon Cakes - Homemade Dutch Apple Pie

One meal that I know my kids will always devour is salmon cakes. It’s kind of an odd meal for small children to love. But they do. And it makes me so happy.

Recently I decided to change things up a bit and make zucchini salmon cakes since zucchini is in season. I wondered if my kids (one with texture issues and one that is very picky with vegetables) would still enjoy them.

To my great surprise and delight they did!! Both kids loved them!

These zucchini salmon cakes still have the flavor of a salmon cake. But there is actually way more zucchini than salmon in them. So you get the benefits of salmon combined with vegetables. And even if your kids won’t eat another vegetable with the meal you know they are at least getting some. That is my kind of meal!

Zucchini salmon cakes are very easy to make. They also work well for a lot of special diets since they are grain, dairy and nut free.

We had these as our main dish for dinner. But they were also great cold the next day for lunch. I honestly think my kids liked them better that way. I even love them cold for breakfast. It’s a great way to start my day with fish, eggs and vegetables. Plus it’s already prepared, so breakfast is easy.

I serve them with homemade mayonnaise. They would also be good with pesto. These zucchini salmon cakes are even meaty enough to be used as burgers! Put one on a bun with your favorite toppings for a change of pace.

 If you’re looking for a delicious and nourishing summer meal this is it. There is no need to turn on the oven. Just fry up some zucchini salmon cakes. They are great for the whole family. 

Zucchini Salmon Cakes - Homemade Dutch Apple Pie 2 

Zucchini Salmon Cakes
Yields 8
A salmon cake packed with zucchini and lots of flavor.
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Ingredients
  1. 2 cups finely grated zucchini, drained (about 3 medium zucchinis)
  2. 1 6 oz. can of boneless skinless salmon
  3. 3 eggs
  4. 1/3 cup coconut flour
  5. seasoning to taste (salt, pepper, garlic powder)
  6. Lard, coconut oil or palm shortening for frying
Instructions
  1. Grate the zucchini. Place in a strainer to drain for about one hour. Squeeze out excess liquid.
  2. Combine the zucchini, salmon, eggs, flour and seasoning.
  3. Cover the bottom of a large pan with fat. Heat over medium heat.
  4. Scoop balls of zucchini mixture and form into patties. Place in hot pan.
  5. Cook until browned on bottom, about 7 minutes. Flip. Cook until the other side is browned.
  6. Serve warm.
Notes
  1. If you like the cakes to be really firm add 1/2 cup coconut flour instead of 1/3 cup.
  2. The zucchini salmon cakes can be used as burgers and served on buns.
  3. The zucchini salmon cakes can be served warm or cold, as breakfast. lunch or dinner.
  4. Homemade mayonnaise or pesto make great dipping sauces for the zucchini salmon cakes.
  5. The salmon can be replaced with tuna.
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Simple Strawberry Slush (egg free, dairy free, nut free, gluten free)

This simple strawberry slush is a fun, fruity, allergen-friendly drink for kids and adults. It contains no eggs, dairy, nuts, grains, soy or coconut.Simple Strawberry SlushDo you want to treat your kids to a really fun drink? Try a simple strawberry slush!  It is a perfect way to cool down in the summer and consume fresh, nutritious produce.

I grew up drinking Slushies® all the time. We would bike to the local drug store all summer to get them. Of course they were made of food coloring, high fructose corn syrup and artificial flavor.

This simple strawberry slush is a much-improved version. It only uses a few simple ingredients. It is also very allergen-friendly.

My kids LOVE these. I’ll be honest – my husband and I do too!

As always, the best part for me is that it only takes about 60 seconds to make a simple strawberry slush. Plus I can add collagen for a nutrition boost.

Strawberries work very well in this drink – even frozen! But if you don’t have any or want a different flavor you can try blueberries, raspberries or even cherries. You really can’t go wrong.

This summer the whole family can cool down with a nourishing simple strawberry slush.

Simple Strawberry Slush 2

Simple Strawberry Slush
Serves 2
A fun, refreshing and healthy summer drink that is free of allergens.
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Ingredients
  1. 6 ice cubes
  2. 3/4 cups strawberries (fresh or frozen) (or other fruit)
  3. 1 - 2 Tbsp. sweetener (honey, syrup, sucanat) (depending on the sweetness of the fruit)
  4. 1/4 tsp. sea salt (optional)
  5. 1/2 tsp. collagen (optional)
Instructions
  1. Combine all of the ingredients in a high powered blender.
  2. Blend until desired consistency.
  3. Serve immediately.
Notes
  1. This makes enough for two children or one adult.
  2. You can blend it completely smooth (for small children) or leave a bit of slushiness from the ice.
  3. Blueberries, raspberries and cherries can be combined with or substituted for the strawberries.
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Blueberry or Cherry Yogurt

No need to buy flavored yogurt. Make your own! Blueberry or cherry yogurt are a cinch with just a few simple ingredients and none of the bad stuff.Blueberry Or Cherry Yogurt - Homemade Dutch Apple Pie

Yogurt is one of my favorite foods! But if you gave me a container of store-bought flavored yogurt I probably wouldn’t touch it.

Most yogurt contains artificial flavor and color in addition to fillers and chemical sweeteners. Regardless of the health status of most yogurts, I think they are just way too sweet. Anybody else?

My family’s palates have definitely changed when it comes to how sweet our food is. So I’ve been making yogurt at home for years. Sometimes I make it from our raw milk. When we don’t have enough milk to spare I just buy plain, whole milk yogurt and add our own flavor.

When flavoring your own yogurt the possibilities are endless!  I come up with all sorts of creations, depending on what we have in the house. It’s fun to have variety.

I like to make cookies ‘n’ cream yogurt when we have homemade cocoa puffs, oreos® or brownies on hand. I’ve even been known to make caramel apple, strawberry swirl, cherry pie and a few other crazy flavors.

But two of our favorites (and two of the easiest) are blueberry and cherry. Just a few simple ingredients and you have the best yogurt you’ve ever tasted. No overpowering sweetness. No artificial flavor. Just pure, simple ingredients.

With blueberries and cherries in season this yogurt makes the perfect breakfast or snack any time of day. When the fresh fruit isn’t in season any more you can still enjoy delicious yogurt using frozen fruit.

If the flavor and health benefits aren’t enough, making your own flavored yogurt from large containers of plain yogurt really saves money. A single serving yogurt is about $1.00. You can buy a tub of plain yogurt for about $2.00 and make six servings out of it. That is a huge savings.

I like to take five minutes in the evening to prepare individual yogurts. Then breakfast is ready when we get up in the morning. You can even take it on the go.

If you like fruit on the bottom yogurt you’ll love my versions of blueberry and cherry yogurt. Stir in some homemade granola for a complete breakfast treat. What is your favorite yogurt flavor?

Blueberry Or Cherry Yogurt - Homemade Dutch Apple Pie 2

This post is linked to From The Archives Friday.

Blueberry or Cherry Yogurt
Serves 1
A quick and flavorful variation of yogurt without any fillers.
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Ingredients
  1. 1 cup whole milk yogurt or coconut milk yogurt
  2. 2 Tbsp. pure blueberry juice or cherry juice
  3. 1 Tbsp. maple syrup
  4. 1/4 cup fresh or frozen blueberries or cherries
Instructions
  1. Combine the yogurt, juice, syrup and fruit.
  2. Serve immediately or store in the refrigerator until ready to eat.
Notes
  1. If using frozen fruit it is best to let the yogurt sit for at least one hour to let the fruit thaw.
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Dairy Free Egg Free Creamy Butterscotch Pudding

df ef butterscotch pudding

Homemade pudding is such a tasty treat! But typical pudding is made with milk and eggs. That eliminates pudding for many people with allergies.

I recently made a dairy free chocolate pudding for my son. It was a huge hit. But over the last few weeks I’ve been wondering if eggs are bothering him again. I didn’t want to take away his special treat.

So I experimented with a new pudding that is also egg free.

This butterscotch pudding is creamy and delicious! It is so “buttery” that I almost called it caramel pudding. It is also very healthy with its gut-healing gelatin.

My son likes to eat it with crushed graham crackers mixed in. It’s like his own little pudding trifle.

I just love that it’s safe for him to eat, easy to make and filled with good stuff.

Are you looking for an easy treat that is dairy, egg, nut and gluten free? This is it! It only takes about ten minutes to make so you can have it in no time.

df ef butterscotch pudding 2

Dairy Free Egg Free Creamy Butterscotch Pudding
Serves 4
A creamy butterscotch pudding that is gluten, egg and dairy free.
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Ingredients
  1. 1 cup coconut milk
  2. 3/4 cup milk substitute (oat, rice, almond, etc.)
  3. 3/4 cup coconut sugar or sucanat
  4. 1 tsp. gelatin
  5. 2 1/2 Tbsp. tapioca flour
  6. 1/4 tsp. sea salt
  7. 1 tsp. organic vanilla
Instructions
  1. In a medium saucepan combine the milks, sugar, gelatin, flour and salt.
  2. Let set one minute while gelatin is absorbed.
  3. Cook pudding over medium heat, whisking frequently.
  4. When pudding thickens remove from heat (this takes about 10 minutes).
  5. Add vanilla. Whisk.
  6. Pour into serving dishes.
  7. Serve immediately or refrigerate. The pudding will become firmer as it cools.
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Honeyed-Dew

honeyed-dewI often serve some kind of fruit side dish with our dinner. I try to have variety or simply make fruit salads with whatever fruit we have on hand and is in season.

Recently as I was preparing dinner I was trying to think of what to do with the fruit we had on hand. My son is allergic to grapes and bananas. So those were out. That left honeydew.

We all enjoy honeydew plain. But I wanted to spruce it up a bit. So our honeydew became honeyed-dew.

The honeyed-dew only took about 30 seconds to prepare. It was so refreshing at dinner, and everyone liked it. My son kept sucking on the fruit like a popsicle.

You can make it in a bowl to serve to a group or put the honeydew on sucker or popsicle sticks for a cool treat kids will eat any time of day.

If you don’t have honeydew you can use a different type of melon. You could even use grapes or berries. No matter what fruit you choose this is a healthy, simple side dish or snack.honeyed-dew 2

Honeyed-Dew
A simple and refreshing side dish or fun treat for kids.
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Ingredients
  1. 1 cup honeydew, cut into chunks
  2. 1 Tbsp. honey
  3. 1/4 tsp. sea salt (optional)
Instructions
  1. Place the honeydew in a bowl or on sticks.
  2. Drizzle with honey.
  3. Sprinkle with salt.
  4. Mix or spread over the fruit.
  5. Freeze the fruit for about 60 minutes.
  6. Stir before serving to make sure the syrup covers the fruit.
Notes
  1. This recipe can easily be doubled, tripled, etc. depending on how many you are serving.
  2. The "popsicles" can stay in the freezer for an easy snack.
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Homemade Chocolate Covered Toffee

chocolate covered toffee

Did you grow up eating candy bars like Heath and Skor? I did. They were two of my favorites!!

I recently made a homemade version of chocolate covered toffee. It reminds me of my childhood favorites. Milk chocolate outside. Buttery toffee inside.

Homemade Chocolate Covered Toffee

The best part is that these chocolates only contain real ingredients and are super easy to make!

I made them for a Father’s Day treat. They would also be perfect for Valentine’s Day. I wouldn’t mind having them on hand any time for a sweet treat.

Easy Grain-Free Dessert

I used candy molds to make them into individual chocolates. You could also make a batch in a large pan and break it into pieces to be more like a candy bar. Either way you can’t go wrong.

These chocolates are gluten, grain, nut and egg free. So they are a perfect treat for someone with allergies.

chocolate covered toffee 2

Homemade Chocolate Covered Toffee
Yields 30
Homemade buttery toffee topped with milk chocolate.
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Ingredients
  1. 3 Tbsp. honey
  2. 1/4 cup butter
  3. 1/2 cup brown cane sugar, sucanat or coconut sugar
  4. 1/4 - 1 tsp. salt (to taste)
  5. 12 oz. chocolate chips
Instructions
  1. In a small sauce pan combine the honey, butter, sugar and salt.
  2. Cook over medium heat until the mixture begins to bubble, stirring frequently.
  3. Continue to simmer the mixture for about 5 minutes.
  4. Remove from heat and pour the toffee into a parchment lined 8" baking dish.
  5. Allow to cool in the refrigerator for about 20 minutes.
  6. While the toffee is cooling melt the chocolate chips over a double boiler.
  7. Fill the bottom of candy molds with chocolate (1/4 - 1/3 full) or pour 1/3 of chocolate into a parchment lined 8" baking dish.
  8. Allow the chocolate to firm in the fridge.
  9. When the toffee is cool enough to handle, break or cut it into small pieces (if using molds).
  10. Place a piece of toffee on top of the chocolate layer in each mold or lay the entire toffee piece on the layer of chocolate in a baking pan.
  11. Top the toffee with the remaining melted chocolate.
  12. Allow to cool in the refrigerator until completely firm (at least 30 minutes).
  13. Remove chocolates from mold or break chocolate into bars/large chunks.
  14. Store in a closed container in the refrigerator.
Notes
  1. If you are making individual chocolates, there will be leftover toffee. This makes enough toffee for about two batches of chocolates (use 24 oz. chocolate chips to use up all of the toffee).
  2. The toffee is great on its own.
  3. If you add extra honey the toffee will be more like chewy caramel for chocolate covered caramels.
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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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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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