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Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie

Chocolate Zucchini Cupcakes…Or Muffins (Whichever Makes You Feel Better)

Use up your abundance of zucchini with chocolate zucchini cupcakes. Enjoy them for breakfast, with a bowl of soup or as a dessert. No matter when you eat them chocolate zucchini cupcakes are delicious!
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
Anyone who’s ever grown zucchini knows that it just keeps coming! To me that means one thing – time to bake!
 
Chocolate and zucchini pair beautifully.
 
I added cocoa powder to a zucchini muffin batter. What I had intended to be muffins turned out a bit more like cupcakes.
 
To give you an idea of how they went over with the family…we ate twelve in the first day. Yes, twelve!
 
Since they taste like cupcakes my daughter asked for frosting on hers. So far we’ve tried vanilla and strawberry frosting. Chocolate would be great too!
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
Not just a dessert.
 
Personally I like to eat chocolate zucchini cupcakes like muffins. They taste amazing when they are warm and topped with butter.
 
I have even cut one up and put in my yogurt for cookies ‘n’ cream yogurt. Basically they are all around delicious.
 
Some now. Some later.
 
I’ve made two batches now. And they don’t last long. If you can keep yourself from eating them all in one day they freeze well for a special treat or a fun breakfast when you don’t have time to bake.
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
 
Chocolate zucchini cupcakes can be made with or without eggs. They are soaked for better nutrient absorption. And they would be perfect for an allergen-friendly birthday treat. Nobody will even know there is zucchini in them!
 
The next time you are looking for a sweet treat that is also healthy try chocolate zucchini cupcakes. Everyone will love them.
Chocolate Zucchini Cupcakes | Homemade Dutch Apple Pie
 
Gluten Free Chocolate Zucchini Cupcakes {dairy free, nut free, corn free, coconut free, soy free, egg free}
Yields 20
A simple chocolate cupcake that uses fresh summer produce to add moisture and nutrition. Chocolate zucchini cupcakes are also free of most allergens.
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Ingredients
  1. 1/2 cup tapioca flour (or potato starch or arrowroot)
  2. 1/2 cup amaranth flour (or brown rice)
  3. 1/2 cup white rice flour (or sorghum)
  4. 1/3 cup cocoa powder
  5. 6 Tbsp. butter, coconut oil, lard, tallow or olive oil
  6. 1/3 cup soaking liquid (kefir, buttermilk, milk + vinegar or water + lemon juice)
  7. 1/2 tsp. cream of tartar (if using eggs) OR 1 1/2 tsp. cream of tartar (if egg free)
  8. 2 egg whites
  9. 2 egg yolks
  10. 2 Tbsp. honey (omit if using eggs)
  11. 3/4 cup organic cane sugar, sucanat or coconut sugar
  12. 1 tsp. baking soda
  13. 1/2 tsp. sea salt
  14. 1/2 tsp. organic vanilla extract
  15. 1 cup shredded zucchini
  16. 1/2 cup mini chocolate chips, nuts, dried fruit (optional)
Instructions
  1. Mix the flours, cocoa powder, fat and soaking liquid. Cover and let sit 7-24 hours.
  2. Heat oven to 350 degrees F. Grease muffin tins or fill tin with paper liners.
  3. Beat egg whites and cream of tartar until stiff peaks form. Set aside.
  4. Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour.
  5. Beat until well combined and lumps are removed (about 2 minutes).
  6. Fold in egg whites.
  7. Stir in nuts/chips/fruit.
  8. Pour the batter into the muffin cups, about 3/4 full.
  9. Bake until golden and toothpick inserted in center comes out clean, about 25 minutes. Allow to cool. Top with frosting if desired.
  10. To make the muffins egg free follow the same soaking directions. Then add the cream of tartar, honey and remaining ingredients. Mix well until lumps are removed. Stir in nuts/chips/fruit. Bake as directed above. They may take a few extra minutes to bake.
Notes
  1. Any 1 1/2 cup combination of gluten free flour will work. All purpose, whole wheat or spelt flour will also work.
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Soaked Gluten Free Blueberry Pie Bars

I LOVE blueberry pie. And we’ve been eating quite a bit of it lately. But I don’t always have time to make a full pie when the craving hits.

So I came up with blueberry pie bars! They are easy to make. And easier to eat than a piece of pie. A great snack or breakfast. They have all the flavors of a pie without the effort of making a pie.

These bars are soaked, gluten free, egg free, nut free, corn free and can be dairy free. Very allergen friendly and easy on the tummy.
There is no way to replace a real blueberry pie. But these blueberry pie bars come pretty close.
Soaked Gluten Free Blueberry Pie Bars
makes 16 bars
1 1/2 cups amaranth flour*
1/2 cup tapioca flour*
1/4 cup coconut flour*
1/3 cup coconut oil* (melted)
1/3 cup water + lemon juice (1 Tbsp.)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
4 Tbsp. organic cane sugar, sucanat or coconut sugar*
1 tsp. baking soda
1/2 tsp. sea salt*
1 tsp. cream of tartar (optional – it helps bind things together)
1/2 cup honey
3/4 cups fresh blueberries
1/2 tsp. cinnamon
2 Tbsp. organic cane sugar, sucanat or coconut sugar
1 Tbsp. butter or coconut oil
1 Tbsp. tapioca flour
Combine the flours, coconut oil and lemon water. Cover and let sit 7-24 hours.
Heat the oven to 350 degrees F. Grease an 8″ or 9″ square baking dish.
Add the cinnamon, nutmeg, sugar, soda, salt, cream of tartar and honey to the soaked flour. Mix well with a hand or stand mixer until combined (this can take a little work – make sure it is well mixed and will stick together when pinched with your fingers).
Press the dough into the prepared pan. Pour the blueberries on top and gently press them part way into the dough.
Combine the cinnamon, sugar, butter and tapioca flour. Sprinkle over the blueberries.
Bake 25 – 30 minutes, until golden and baked through. Allow to cool completely before cutting into squares.
These will hold up better in the refrigerator. Store in a sealed container.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Soaked Gluten Free Blueberry Buckle

It’s blueberry season! Time for another blueberry recipe. Growing up my mom made blueberry buckle often when we had fresh blueberries.

This year I decided to recreate  her recipe in a gluten free form. This was absolutely delicious. I just finished the last little bit this morning. It didn’t last long.

I prepared all of the ingredients in the evening. Then in the morning it only took minutes to get it in the oven for a warm breakfast.

Soaked gluten free grains and cooked fruit are quite easy on the gut. So it’s a great way to start the day. Or you could serve it for dessert. Top it with a little ice cream. A wonderful treat.


Soaked Gluten Free Blueberry Buckle

1/2 cup white rice flour*
1/2 cup tapioca flour*
1/2 cup amaranth flour*
1/2 cup soaking liquid (yogurt, kefir, buttermilk, milk + vineger or water + lemon juice)

3/4 cups organic cane sugar, sucanat or coconut sugar*
1/4 cup palm shortening* or butter, softened
1 egg
1 1/2 tsp. baking soda
1/2 tsp. sea salt*
1/4 tsp. cream of tartar (optional)
2 cups blueberries

1/2 cup organic cane sugar, sucanat or coconut sugar
1/3 cup tapioca flour
1/2 tsp. cinnamon
1/4 cup butter, softened (coconut oil or palm shortening would also work)

Combine the flours and soaking liquid. Cover and let soak 7-24 hours.

If desired combine the sugar, shortening, soda, salt and cream of tartar and combine the sugar, tapioca flour, cinnamon and butter. Cover and set aside until ready to bake.

Heat the oven to 375 degrees F.

Add the sugar, shortening, egg, soda, salt and cream of tartar to the soaking mixture. Mix well until any lumps are removed, 1-2 minutes (a hand mixer or stand mixer works well for this). Fold in the blueberries.

Pour the batter into a greased 8×10 or 7×11 pan (a 9×13 pan will work, the cake will just be a little thinner).

Mix the sugar, flour, cinnamon and butter. Sprinkle over the batter.

Bake for 30 – 35 minutes.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Gluten Free Corndogs

Last year I started the routine of having fun finger foods for dinner on Sunday evenings. I don’t always stick to that plan anymore. But this week we did. I made corndogs! That is definitely a fun finger food.


I’ve tried making corndogs quite a few times in the past. But I always tried baking them. They were ok. But not great.

This time I fried them. And made sure the batter was thick enough to stick to the hot dogs. And it worked.

The kids thought it was fun. They didn’t even know what a corndog was. Although now I think they might always want their hot dogs served on sticks.


It was a fun experiment and a perfect July finger food. Maybe next I’ll have to try elephant ears to get the full carnival experience at home.

Gluten Free Corndogs

6-8 grassfed nitrite/nitrate free hot dogs
1/2 cup organic cornmeal
1/2 cup total white rice flour + tapioca flour (I do 2:1)
1/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1 egg
1/3 cup milk or milk substitute
2 Tbsp. butter or coconut oil, melted

coconut oil, palm shortening, lard and/or tallow for frying

Directions:

Cut hot dogs in half. Place each half on a popsicle stick or sucker stick.

Combine the cornmeal, rice flour, tapioca flour, sugar, baking soda and salt. Add the egg, milk and butter. Mix well.

Heat enough oil over medium heat in a cast iron skillet to cover the bottom of the pan.

When the oil is hot, one at a time dip a hot dog in the batter, coating it fully. Place the hot dog in the oil. Cook on each side a few minutes, until golden.

Continue the process until all of the corn dogs have been cooked. Be sure not to crowd the pan so you can easily flip the corndogs. Add extra oil if it gets low.


Serve warm with ketchup or mustard.

Soaked Gluten Free Blondies (Egg Free, Dairy Free, Nut Free)

I am definitely a chocolate lover. But sometimes I like to go blond instead of brown 🙂  I made a new batch of blondies this morning.

They are soaked and gluten free, so they are easy on the tummy. And they are soft and delicious!

The other great thing about them is that they are really easy to make. I experimented today and made them in my food processor.

It worked great! I added the flour and soaking liquid last night. Then this morning I just added the remaining ingredients, turned on the fp for a minute and my batter was done. Simple. You can also do it with a stand mixer or with a hand mixer or even by hand (it just takes a little more time and muscle by hand).

I did add some mini chocolate chips to give a subtle chocolate flavor. But you could make these without the chips.

How about you…are you a brownie or a blondie person?



Soaked Gluten Free Blondies
makes a 9″ square pan

1 cup white rice flour
1 cup teff flour
1/4 cup + 2 Tbsp. coconut oil, melted
2 Tbsp. lemon juice + water to equal 1/2 cup
1/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/3 cup chocolate chips (optional)

Mix the flour, coconut oil and lemon/water mixture. Cover. Let soak 7 – 24 hours.


Heat oven to 350 degrees F. Grease a 9″ square baking pan.

Add the honey, salt, soda and cream of tartar to the flour mixture. Mix well (until lumps are gone).

Stir in the chocolate chips.

Spread the batter into the prepared pan.

Bake 20 – 25 minutes. Let cool 5 – 10 minutes. Cut into bars.


These hold up well in the refrigerator or freezer.

Soaked Gluten Free Oatmeal Muffins

Soaked gluten free oatmeal muffins make a simple, nutritious and delicious breakfast or compliment to a warm bowl of soup. Soak the flour one day. Bake the muffins the next. Easy.

Almost every single morning the first word out of my son’s mouth is “munin.” He is on a muffin kick! So I try to keep muffins on hand.

Today I made a gluten free version of some oatmeal muffins I’ve made many times before.

This is a great base recipe. You can add any kind of fruit, nut, etc. to change the flavor. Today’s recipe included cranberries and chocolate chips. Cinnamon raisin is always good too.

These muffins are gluten free and soaked to make them easier to digest. They can also be dairy free if you use lemon juice + water for soaking.
If you’re looking for a new breakfast treat try these muffins.

Soaked Gluten Free Oatmeal Muffins | Just Take A Bite
Soaked Gluten Free Oatmeal Muffins
makes 12 muffins

1 cup rolled oats
1 cup buttermilk OR yogurt OR kefir OR 2 Tbsp. lemon juice + water to equal 1 cup
2/3 cup white rice flour
1/3 cup amaranth flour
1 egg
4 Tbsp. coconut oil (melted butter would work too)
1/3 – 1/2 cup brown cane sugar, sucanat or coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (optional)
1/2 – 1 cup add-ins (raisins, nuts, seeds, fresh fruit, dried fruit, chocolate chips)

Mix oats, flour and soaking liquid. Cover and let sit 7 -24 hours.

Heat oven to 400. Mix the remaining ingredients into the oat mixture (I use a hand mixer for this to work out any lumps).

Fill muffin cups 3/4 full. Bake for 18-20 min.

Soaked Gluten Free Brownies (dairy free, egg free, nut free)

When I bake I don’t always use precise measurements. Sometimes I don’t feel like getting measuring cups dirty and I just eyeball some of the ingredients. That’s how I came up with this recipe for brownies. I wasn’t trying to make brownies. But when they came out of the oven soft, chewy and chocolately I had to make a second batch to see if I could recreate them.


And I did. The best part about these brownies? They are easy on your tummy and very allergen friendly. No gluten. No eggs. No dairy. No nuts. And they taste amazing!

These are very easy to make. The brownie batter comes together in minutes. You can make a big batch and keep a stash in the freezer. But they don’t usually last long enough for me to put any away. I eat most of them myself 🙂

Have you had your brownie fix today? Give these a try. You won’t be disappointed.

Soaked Gluten Free Brownies
makes 8″ or 9″ square pan

1 1/2 cups amaranth flour*
1/2 cup tapioca flour*
1 Tbsp. lemon juice* + water to equal 1/3 cup
1/3 cup coconut oil*
1/3 cup + 3 Tbsp. honey
3 Tbsp. cane sugar, sucanat or coconut sugar*
1/2 tsp. baking soda
1/2 tsp. sea salt*
1/2 tsp. cream of tartar
1/3 cup mini chocolate chips* (optional)

Combine the flours, cocoa powder, coconut oil and water/lemon juice. Cover and let sit 7-24 hours.

Heat oven to 350 degrees F. Grease an 8″ or 9″ square baking pan.

Add the remaining ingredients (except the chocolate chips) to the soaked mixture. Mix well (I use a hand mixer for this to get any lumps worked out). Stir in the chocolate chips.

Spread in the prepared pan. Bake 20 – 25 minutes.

Allow to cool for 10 minutes. Cut into squares. Store the brownies in the refrigerator to keep them fresh. They will keep well for a long time in the freezer.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Coconut Flour Squash Scones (grain free, egg free, nut free, dairy free option)

Ever since I started a rotational diet and cut gluten back out a few months ago I’ve been making coconut flour scones. It’s a little tricky since I can’t eat eggs. And most coconut flour recipes use lots of eggs. But I like how these have turned out.

I’m not sure why I haven’t posted the recipe yet. But here it is. You don’t want to eat too many or you’ll be getting a ton of fiber. But they sure taste good!



Coconut Flour Squash Scones
makes 6-8 scones

1 cup coconut flour
1/4 cup organic cane sugar or coconut sugar
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup (1 stick) butter, cold, slightly cut up OR 1/2 cup organic palm shortening (coconut oil might work, but I have not tried it)
3/4 cups pureed squash or pumpkin
1 tsp. vanilla
3/4 cups milk OR milk substitute of choice
1/3 cup honey and/or maple syrup (1/3 cup total of one or a combination)
1/3 cup mini chocolate chips (optional)

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, salt and baking soda. Blend in butter until the mixture is crumbly (You can do this by hand. I find a food processor is easiest.). Add the squash, vanilla, milk and honey. Mix/blend until fully combined. If the dough does not hold together add more squash or milk. Stir in chocolate chips.

Drop mounds onto the prepared baking sheet. Press down slightly to flatten. Bake for 20-25 minutes, until just starting to get golden.

Allow to cool completely. The scones will hold together better if they are refrigerated. Store in the refrigerator or freezer.

Marshmallows, S’mores Ice Cream, Sea Salt Caramel Ice Cream and Instant Ice Cream…All With a Secret Ingredient

Last week I made my first batch of homemade marshmallows. I tried this easy recipe from DIY Natural. It worked very well. The texture is just like regular marshmallows. But we found them to be a little off on taste due to all the maple syrup. They were too sweet for our taste. So that’s on my to-do list to experiment with the flavor a bit.

But back to the ice cream. I was thinking of ways to use the marshmallows since you can’t roast them (they just melt), and the kids won’t eat them (and I don’t even like marshmallows…of any variety…unless they are roasted). The first thing that came to mind was s’mores ice cream.

I’ve made s’mores ice cream before. Just some basic vanilla with bits of marshmallow, graham cracker and chocolate mixed in. But as I mentioned I don’t really like marshmallows. I don’t care for the texture. So if I put them in the ice cream it would kind of ruin it for me.

Simple fix…I’ll just blend some marshmallows into the ice cream mix to make it taste like marshmallow ice cream, without the marshmallow texture.

So I did. I added just two little marshmallows, turned on the blender, and to my surprise I had an instantly thick glob of ice cream batter. So thick that my blender wouldn’t even mix it. I had to add some milk to thin it out.

It was almost like instant ice cream. So I ended up making a few batches of ice cream to experiment. I came up with three different ice creams that are all great! And they all have one common ingredient…gelatin.

Gelatin has amazing health benefits. And it is a great thickener. Ice cream is a super food. Now it just got even better with gelatin.


You can add gelatin to your ice cream batter and make the ice cream as usual. Or if you don’t have an ice cream mixer or don’t have the time you can make instant ice cream. Simply blend the batter with gelatin and pour it into a container. In a few minutes you’ll have a non-frozen ice cream that you can eat as-is. Or you can stick in the freezer to eat later. Pretty cool.

What are some fun ways that you use gelatin?

S’mores Ice Cream

3 cups heavy cream (preferably raw, NOT ultra-pasteurized)
2-4 egg yolks (optional…I don’t use them since I can’t eat eggs, but it adds tons of nutrition)
1/2 cup any combination of cane sugar, coconut sugar, honey and/or maple syrup
2 tsp. vanilla
2 tsp. gelatin
3/4 cups crumbled graham crackers (gluten free, whole wheat, soaked, sourdough) and chocolate chips
3 Tbsp. fudge sauce (optional)

Combine cream, yolks, sweetener, vanilla and gelatin in a blender. Blend until mixed (about 20 seconds). Adjust sweetness to taste (make it a little overly sweet as the sweetness will go down after processing). Process in an ice cream mixer according to directions (I use a Kitchen Aid attachment. It takes 15 – 20 minutes).

Transfer the ice cream to a freezer-safe container. Stir in the graham crackers and chocolate chips. Gently swirl in fudge if desired. Freeze until firm. Remove from the freezer 5 minutes before serving.

Sea Salt Caramel Ice Cream

3 cups heavy cream
2-4 egg yolks (optional…I don’t use them since I can’t eat eggs, but it adds tons of nutrition)
1/2 cup any combination of cane sugar, coconut sugar, honey and/or maple syrup
2 tsp. vanilla
2 tsp. gelatin
1 Tbsp. butter
1/2 tsp. sea salt

Combine cream, yolks, sweetener, vanilla, gelatin, salt and butter in a blender. Blend until mixed (about 20 seconds). Adjust sweetness to taste (make it a little overly sweet as the sweetness will go down after processing). Process in an ice cream mixer according to directions (I use a Kitchen Aid attachment. It takes 15 – 20 minutes).

Transfer the ice cream to a freezer-safe container. Freeze until firm. Remove from the freezer 5 minutes before serving.

Instant Vanilla Ice Cream

3 cups heavy cream
1/2 cup any combination of cane sugar, coconut sugar, honey and/or maple syrup
2 tsp. vanilla
3 tsp. gelatin

Combine cream, sweetener, vanilla and gelatin in a blender. Blend until mixed (about 20 seconds). Adjust sweetness to taste.

Transfer the ice cream to a freezer-safe container. Place it in the refrigerator for a few minutes if you want a non-frozen treat. Place it in the freezer and let firm for a frozen treat. Remove from the freezer 5 minutes before serving.

Gluten-free Goldfish® Crackers

Gluten Free Goldfish® and Cheez-It® Crackers (egg free, corn free, nut free)

Make snack time fun for kids with allergies with these gluten-free Goldfish® and Cheez-It® crackers! They’re so good your kids will never know the difference.

Since going gluten-free I’ve had to periodically send separate snacks to school for my daughter. I do my best to send food that is as close as possible to what the other kids are eating. Usually it’s pretty simple.

But when we got to Goldfish® I had a problem. I’m not a fan of most store-bought crackers as they are highly processed. Not to mention they typically have more junk added if they are gluten-free.

That meant I had to experiment. It’s what I love to do in the kitchen.

Cheese Crackers Without Artificial Color

I brainstormed about how to make them look kind of orange, like the real thing. I decided to add squash and some yellow cheese. And it worked!!

Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good).

I couldn’t keep their hands off. They paired the crackers with homemade gummies (full of nutrient-dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice). Delicious!

Gluten-Free Goldfish® Crackers

You can make these crackers in any fun shape or size you like. I decided to try to make them look like the “real” thing. I also made some stars, circles and letters.

Gluten-Free Cheeze-Its®

Squares look a lot like Cheeze-Its®. So that is another option if you are going for the swap.

This is a fun snack for kids, and it’s very healthy. No vegetable oils. No gluten, egg, corn or nuts. Just real ingredients.

Gluten-Free Goldfish® or Cheez-It® Crackers

makes about 2 cups of crackers

1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*

Heat oven to 350 degrees F.

Mix the flours, salt, soda, butter, cheese and squash. Add 1 Tbsp. of water. Mix. A ball of dough should form that does not crumble. Knead it with your hand for a minute or two to get it all combined. If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time. You don’t want the dough too wet or the crackers will not get crisp.

Place half of the dough on a piece of parchment paper. Place another piece on top of the dough. Roll until the dough is about 1/8 – 1/4″ thick. Cut into desired shapes or cut into squares with a pizza cutter. Transfer shapes to a parchment lined baking sheet. Transfer parchment paper with squares to a baking sheet. Repeat of the second half of the dough.

Bake for about 20 minutes, until crisp and just starting to get golden on the edges. Allow to cool completely.