Category: snack

May 27, 2019

Gluten Free Strawberry Rhubarb Upside Down Cake

The perfect early summer treat – combine sweet strawberries and tart rhubarb in this easy gluten-free strawberry rhubarb upside down cake!

Do you enjoy rhubarb?

It seems to be one of those foods that you either love or hate. I had never tasted it until I was an adult (i.e. my family was in the “I hate rhubarb” camp).

I guess I’m the oddball of the family because I love it!

What to do with Rhubarb

I’ve made quite a few unique rhubarb dishes in the past. Some of my favorites are:

Of course rhubarb tastes best when there is plenty of sugar added since it is so tart. So it is typically used in dessert.

Is Rhubarb Hard to Grow?

Believe it or not rhubarb is quite easy to grow. And you really only need a couple plants to get enough for a few spring treats.

We have a few rhubarb plants in our flower garden. They might actually produce enough for us to use if our chickens would stop eating them!

How to Eat Rhubarb

Since it is so tart I think rhubarb is best paired with another fruit. Our first choice is strawberries. And since they are in season at the same time it just makes sense!

Even if you don’t have a lot of rhubarb you can fill in with other fruits. You’ll still get the rhubarb flavor you’re looking for.

Gluten-Free Strawberry Rhubarb Upside Down Cake

This simple cake is super moist and has plenty of sweetness. It is a perfect early summery treat, especially paired with some homemade vanilla ice cream.

The cake recipe is a great base for desserts all summer long. You can replace the strawberries and rhubarb with a variety of fruits (blueberries, peaches, plums, etc.).

It also works well for those with food allergies. It is naturally gluten and nut free. You can make it dairy free too.

Strawberry rhubarb upside down cake is a delicious dessert that you can make all summer long with whatever fruit is in season.

What is your favorite dessert fruit combination? If you’re not sure what to do with your rhubarb give this cake a try. It’ll be a big hit.

Gluten-Free Strawberry Rhubarb Upside Down Cake

Prep Time 15 minutes

Cook Time 1 hour

Servings 12

Author Mary | Just Take A Bite

Ingredients

1/4 cup butter or coconut oil
1 cup organic brown cane sugar packed
2 cups fresh strawberries sliced
2 cups fresh rhubarb chopped
1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter room temp (can be replaced with coconut oil
1 1/4 cups milk or coconut milk, rice milk or almond milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
3 eggs separated
1/2 tsp. cream of tartar

Instructions

Heat oven to 350°F.
In a 9x13-inch pan melt the butter in the oven.
Sprinkle the brown sugar evenly over the butter.
Arrange the strawberries and rhubarb on the brown sugar. Press down gently.
Beat the egg whites with the cream of tartar until stiff peaks form.
Beat the egg yolks for two minutes.
Add the remaining ingredients to the egg yolks. Beat for two minutes.
Fold in the egg whites.
Pour the batter over the strawberries and rhubarb.
Bake for 50-60 minutes.
Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan (I used a small baking sheet); turn plate and pan over.
Leave pan over cake 5 minutes so the brown sugar topping can drizzle over cake.
Cool 30 minutes. Serve warm or cool with whipped cream or ice cream.
Store covered in refrigerator.

May 18, 2019

Gluten-Free Sunbutter Breakfast Cookies

In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.

I don’t blame them. Who doesn’t want a cookie for breakfast?!

Easy Gluten-Free Breakfast Cookies

I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.

Sunbutter makes a great allergy-friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.

I also add some ground flax seeds to make sure the cookies hold together.

Soak Grains for Better Digestion

Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.

If you’ve never soaked your grains before, rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.

When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.

Kids in the Kitchen

This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.

You can teach even your youngest children all the necessary skills for making these delicious breakfast cookies with the Kids Cook Real Food eCourse! Check it out HERE.

Kids can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!

You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.

Seasonally-Inspired Breakfast Cookies

Change up the flavor of your sunbutter breakfast cookies by adding seasonal ingredients.

In the summer add diced strawberries, blueberries, or peaches.

For fall you could add some diced apples and cinnamon. Be sure to chop the apples finely enough to make them bite sized for kids.

Dried cranberries make a very festive cookie during the holidays.

Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.

Easy Prep-Ahead Breakfast Cookies

Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Paired with a big glass of homemade rice milk you’ll have breakfast on the table in under a minute!

You can also add them to lunch boxes for a delicious and healthy treat.

I have to share a fun fact that I learned while making these.

When you mix a lot of baking soda with sunbutter it turns green!

Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.

5 from 1 vote

Allergen Free Sunbutter Breakfast Cookies

A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.

Prep Time 10 minutes

Cook Time 20 minutes

Servings 20

Ingredients

2 1/2 cups gluten-free oats
1/2 cup sorghum flour or brown rice or amaranth
3/4 cups warm water
2 Tbsp. lemon juice
1/2 cup sunbutter unsweetened
2/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup ground flax seeds
1/2 cup add-ins: chocolate chips dried fruit, coconut, seeds, nuts

Instructions

Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Add the sunbutter, honey, salt, soda, and flax seeds to the oat mixture. Mix well.
Stir in the add-ins.
Scoop mounds of dough onto the prepared baking sheet (as large or as small as you like).
Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
Let cool.
Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.

This post is linked to Savoring Saturdays.

March 10, 2019

The Easiest Hummus Recipe Ever

Whether you need a simple snack or a nourishing side dish, this simple hummus is very kid friendly. Plus it’s ready in less than five minutes!

Hummus is a staple in our house. Being dairy free we use this as our go-to veggie dip. It also works well as a pasta sauce or even a cheese replacement for pizza (we love this gluten free crust).

I think I’ve only ever made traditional hummus once. Then the jar of tahini sat in my pantry.

Over the years I’ve simplified my hummus so much. It literally takes three minutes to make. And my kids go crazy for it!

Kid-Approved Hummus

My kids will eat this hummus by the spoonful. This is seriously the easiest hummus recipe ever. Three ingredients. Three minutes. Done.

There are so many things to dip in hummus:

sliced cucumber
raw cauliflower
raw broccoli
carrot sticks
pepper slices
rice crackers
homemade gluten free “wheat thins”
homemade teff crackers

You can even use hummus as a simple salad dressing!

How to Make Easy Hummus

Canned or boxed chickpeas will work just fine for a super quick hummus. I do this when I don’t plan ahead. Take note that it will increase your resistant starch intake. If you want a healthier and more frugal option simply cook your own! Dried beans are so cheap. If you have an Instant Pot, cooking beans is a snap too. That’s my favorite method. Check out this guide for cooking beans in an Instant Pot.

Aside from beans all you need is oil and salt.

Sometimes I add organic garlic powder and onion powder for a little more flavor. But my kids love it either way.

Hummus Adds Protein

Since adequate protein is such an important part of a healthy diet, hummus makes a great addition to any snack or meal. Beans have a lot of protein. Not to mention they are loaded with fiber to help fill those little bellies and feed the good bacteria.

I try my best to give my kids a balance of protein, carbohydrates and fat at both meals and snacks. Veggies or crackers with hummus meets all three requirements! And it is easy to pack in a school lunch. That is my definition of a winning food.

Ready for some delicious snacking or need an easy lunch addition? This super simple hummus is kid-friendly and loaded with nutrition.

Three Ingredient Hummus

Prep Time 3 minutes

Servings 8

Author Mary | Just Take A Bite

Ingredients

1 1/2 cups canned, boxed or cooked garbanzo beans (chickpeas), drained, liquid reserved
4 Tbsp. avocado oil
4 Tbsp. bean liquid
1/4 tsp. salt
1/4 tsp. organic garlic powder optional
1/4 tsp. organic onion powder optional

Instructions

Combine all of the ingredients in a blender.
Blend on high until smooth, adding extra oil or bean liquid if necessary.
Adjust seasoning to taste.
Serve immediately or refrigerate for up to a week.

February 10, 2019

Easy Homemade Chip Dip

Chips and dip make a great side dish for any party or picnic. Make it real food style with this easy homemade chip dip. Just ONE ingredient plus seasoning.

One of the easiest side dishes any time of year is chips with dip. I know, you may be thinking that doesn’t sound very healthy. But it can be!

Buy your favorite kind of chip (we like the potato chips made with avocado oil or olive oil) or make a batch of homemade chips. Better yet swap the chips for some homemade teff crackers or gluten-free Wheat Thin® style crackers. You still get the crunch without eating chips. Then all you have to do is take one minute to mix up a quick dip.

What is in Homemade Chip Dip?

This chip dip reminds me of my favorite childhood dip – french onion. What’s great about this homemade version is what it’s missing…namely MSG (read about the dangers of MSG here) or anything artificial. Just a few simple ingredients.

This is also not a dip full of spice. We keep it simple for the oral sensory issues in our family. But that doesn’t mean it’s low on flavor. This simple chip dip tastes great and packs a punch of flavor.

What Can you Dip in Chip Dip Besides Chips?

If you don’t eat chips, this dip works very well for fresh vegetables. Our favorite is cucumbers. We even enjoy it on a burger whether it’s with a bun or simply as a dip when going bun-less. That’s what my kids do most of the time since gluten-free buns are expensive. Plus it’s just easy for kids to dip!

Homemade chip dip is very versatile.

Easy Dip for Kids

Chip dip works well for packing school lunches. A tasty dip is a great way to get kids to eat fresh vegetables. Serve a combination of chips or crackers and veggies. Even if you have reluctant veggie eaters you might be surprised that they eat it all when served together.

Making chip dip is also a great activity for kids. Even the little ones. You really can’t mess it up (the recipe is very forgiving…and you can always add extra sour cream if they go a little overboard with seasoning).

My four-year-old LOVES to help in the kitchen. I like to put her on dip duty. It keeps her hands busy, and she feels so proud that she is helping.

All of my kids know their way around the kitchen thanks to the Kids Cook Real Food eCourse. We’ve been doing it since 2016! Check it out HERE if you’re interested in getting your kids cooking.

Is Chip Dip Dairy-Free?

This version of chip dip is made with dairy. While my kids are mostly dairy-free, they do tolerate butter and a small amount of cream. So we still use a little sour cream.

But if you can’t have any dairy you could make this with coconut sour cream or almond milk sour cream. Both sound delicious!

The next time you are in the mood for chips and dip try this simple homemade version of chip dip. It takes less than one minute to make and will be a family favorite.

Easy Homemade Chip Dip

A simple chip dip made with real ingredients that only takes a minute to prepare.

Prep Time 1 minute

Servings 8

Author Mary | Just Take A Bite

Ingredients

2/3 cup organic sour cream
1/2 tsp. salt
1/2 tsp. organic garlic powder
1/2 tsp. organic onion powder
1 tsp. organic dried dill weed (optional - not allowed on VAD Diet)

Instructions

Combine all of the ingredients in a glass jar.
Mix until well combined. Adjust seasoning to taste.
Serve with chips, crackers or vegetables.
Store, covered, in the refrigerator for up to 2 weeks.

February 3, 2019

Gluten-Free Golden Grahams® Cereal {egg free, nut free, dairy free option}

No need to forgo your favorite cereal to eat healthier. Gluten-free Golden Grahams® is easy to make, allergy-friendly and contains quality ingredients.

Whether it’s hot outside and you want a cold breakfast or you are just too busy to cook, it’s very convenient to have cereal on hand.

For those mornings where the kids are up early and need to make their own breakfast. Or when Mom has been up all night with the baby and needs some quick energy. And you don’t happen to have leftover muffin bread pudding on hand. Gluten-free Golden Grahams® really come in handy. Not to mention they taste great!

Why Cereal is Unhealthy

Even though I was a cereal junky for many, many years (HAD to have it every morning), I stopped buying it regularly when we switched to real food. It really is not healthy, even organic.

Cereal typically gives you lots of processed sugar, synthetic vitamins/fortification (like Vitamin A!), artificial or “natural” flavors and artificial colors, GMO’s and glyphosate. Not to mention they are made with an extrusion process that makes the grains toxic.

We do still like cereal. And I’ll be honest – we do have some organic gluten-free cereal in the cupboard for a once-in-a-while snack. But my preferred choice if we are craving cereal is homemade. Over the years I’ve made:

Did I mention I used to be a cereal addict? I had to make lots of homemade varieties while I transitioned away from processed food. They were delicious experiments.

Allergy-Friendly Homemade Cereal

Once we started down the road of food allergies (like going gluten-free) I decided to make my own allergy-friendly versions of our favorite foods. Yes, even cereal!

My kids love them.

Are Golden Grahams® Gluten-Free?

The processed, store-bought version of Golden Grahams® are NOT gluten-free. But this simple homemade version is!

Gluten-free Golden Grahams® are crunchy and sweet. They make a perfect breakfast treat or a fun snack any time of day. My kids love them plain or even mixed into yogurt.

Fair warning – they are addictive. And it’s easy to eat a lot since they are so small. Just keep popping a few in your mouth here and there and you’ve eaten quite a few before you know it. No idea how I know that…

Easy Gluten-Free Snack

Gluten-free Golden Grahams® make a great finger food for on the go. It’s tough to figure out what real food to stash in the diaper bag sometimes. Homemade cereal works very well.

We also love to have a bowl with homemade rice milk for an afternoon snack. It satisfies both your sweet and crunchy cravings – without the extruded grains!

Do you still enjoy cereal? Do you need a healthier, allergen-free version?

Try these homemade Golden Grahams®. You won’t be disappointed.

Gluten-Free Golden Grahams®

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 1/4 cups white rice flour
1/2 cup amaranth flour
1/4 cup teff flour can be replaced with white rice or amaranth
1/2 cup organic cane sugar or sucanat or coconut sugar
1/2 tsp. sea salt
1/2 tsp. vanilla
4 Tbsp. honey
2 Tbsp. maple syrup
1/2 cup butter or coconut oil

Instructions

Heat oven to 350 degrees F. Cut 4 pieces of parchment paper the size of a baking sheet.
Melt the butter/oil. Set aside.
Mix the flours, sugar and salt in a large bowl.
Add the vanilla, sweetener and the butter and mix until well combined. The dough should hold together when squeezed. If it is crumbly add more honey or butter.
Split the dough into 3 equal parts. Lay one piece of parchment paper on a table. Put 1/3 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until it is very thin (1/16th" or so). Remove the top piece of parchment paper.
Cut into small squares with a pizza cutter or knife. Place on a baking sheet (on the parchment paper...just move the whole thing onto the baking sheet). Repeat for rest of dough.
Bake for 8-10 minutes. Turn the oven off, but leave the cereal in to get crisp. Remove after 5 min.
Let cool completely. Store in airtight container for up to 2 weeks or in the freezer for up to a year.

Recipe Notes

Makes about 2 quarts.

Any 2 cup combination of gluten free flour will work - this combination gives a very neutral flavor.

This post is shared on Allergen Free Wednesday.

January 27, 2019

Easy Allergen-Free Bread

Looking for a great gluten-free bread that holds together without allergens or gums? This allergen-free bread is easy to make and tastes great!

A couple years ago I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.

What did I come up with?

My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!

Easy Allergen-Free Bread

Then when two of my kids added a bunch of new allergies I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.

Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).

Can You Bake Gluten-Free Bread Without Xanthan Gum?

One day I decided to try making a loaf of bread. Just to see what would happen.

Imagine my surprise when it turned out great! Actually way better than the gluten-free bread I had tried to create for so long.

Who knew you could cut out the eggs, dairy and binders and get something better?!

My allergen-free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus, it is soaked so it’s gentler on the tummy.

Kid-approved Gluten-Free Bread

Want to know what my kids think about this allergen-free bread?

First kid: “This is AWESOME!”

Second kid: “This is only for me! Nobody else can have it.”

What Can You Make with Allergen-Free Bread?

Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!

Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.

Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.

Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean you have to resort to strange ingredients and binders (that actually often contain allergens!), like most store-bought versions have.

Looking for Homemade Allergen-Free Bread?

Give this allergen free bread a try. Your kids will be begging for more.

Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!

5 from 1 vote

Easy Allergen Free Bread

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Author Mary | Just Take A Bite

Ingredients

1 1/2 cups organic sorghum flour
1/2 cup organic tapioca or white rice flour
1/4 cup psyllium husk
2/3 cup warm water
1 Tbsp. lemon juice
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
3 Tbsp. honey
5 Tbsp. olive oil or avocado oil
3 tsp. grassfed gelatin
1/4 cup cold water
3/4 cup hot water

Instructions

Combine the flour, psyllium husk, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
Heat the oven to 350*F. Grease or line with parchment paper one medium bread pan.
Combine the gelatin and cold water. Set aside.
Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.
Add the hot water to the gelatin water and mix until dissolved.
Add the gelatin water to the flour mixture. Blend well with a hand mixer to remove any lumps.
Pour the dough in the prepared pans.
Bake for 55 - 60 minutes, until golden.
Allow to cool for 30 minutes before removing from the pan.
Allow to cool for at least an additional 60 minutes before slicing.
Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.

Recipe Notes

You can slice the bread before freezing.
You can replace any of the water with yogurt, whole milk, coconut yogurt, coconut milk, almond milk or rice milk for a moister bread.

November 18, 2018

Grain Free Pumpkin Spice Breakfast Cookies

I’ve got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

*I am working with Perfect Supplements for this post. I have been compensated for my time commitment, but all opinions are my own. Some links are affiliate links. Using the links will not change the cost of anything for you.*

Life is BUSY. And just when you think your current busy situation is coming to an end…something else comes up. Last year we had so many activities. I was driving the kids here, there and everywhere. I hated it.

Fast forward a year. Now we are home a lot more. But we have a baby that requires a lot of my time and attention. It feels just as busy. Just in a different way.

Busy life = less time for making good food.

But I’m not giving up! No way. I came up with the perfect fall breakfast that you can prepare in advance. You can even make a double or triple batch to stock your freezer for weeks. And if you are teaching your kids to cook they can actually make them for you. How’s that for freeing up some time?!

Allergy Friendly Pumpkin Spice Breakfast Cookies

These pumpkin spice breakfast cookies are loaded with nourishing ingredients. Plus they taste great! They are super allergy friendly too. No grains, dairy, nuts, eggs or soy.

There is one secret ingredient that is really the star of the show.

Gelatin!

I love the grass-fed gelatin from Perfect Supplements. There is no strange smell. It gels beautifully. And since I do a lot of egg free baking it is my go-to ingredient.

These pumpkin spice breakfast cookies are also packed with coconut oil for healthy fat. Combine that with gelatin and garbanzo bean flour for protein. Plus tapioca flour for starch. It’s a complete breakfast that you can hold in your hand.

Grab a couple for the road, pair it with bacon and fresh fruit or pack one in your child’s lunch box. You get the flavors of fall in a nutritious cookie.

Grain Free Pumpkin Spice Breakfast Cookies

2016-10-09 12:58:32

Yields 15

An allergy friendly breakfast cookie loaded with healthy protein, fat and carbs.

Write a review

Save Recipe

Ingredients

1 cup amaranth flour
3/4 cups tapioca flour
3/4 cups garbanzo bean flour
3/4 cups water
2 Tbsp. Perfect Supplements collagen
1 Tbsp. organic lemon juice
1/4 cup coconut oil, melted
1/2 cup pumpkin puree
1/2 cup organic cane sugar
3 tsp. Perfect Supplements gelatin
1/2 tsp. unrefined sea salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 - 1 cup mix-ins of choice: raisins, dried cranberries, mini chocolate chips, sunflower seeds, pumpkin seeds

Instructions

In a large bowl combine the flour, water, collagen and lemon juice.
Mix well.
Cover and let sit at room temperature 7 - 24 hours.

When ready to bake

Heat oven to 375*F. Line two baking sheets with parchment paper or silpat.
Add the coconut oil and pumpkin to the soaked mixture. Stir to combine.
Add the sugar, gelatin, salt, baking soda and cinnamon. Mix well.
Stir in your mix-ins of choice.
Drop by large mounds onto the prepared baking pans.
Bake for 25 - 30 minutes, until golden brown.
Remove from oven and let cool for 5 minutes on baking pan.
Serve warm or at room temperature.
Store in a sealed container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to a year.

By Mary - justtakeabite.com

Just Take A Bite https://justtakeabite.com/

Prep Ahead Breakfast Cookies

I soak the seed and bean flours to help with digestion. I also prep the rest of the ingredients the night before. In the morning I just pour, mix and bake. I can have a batch of pumpkin spice breakfast cookies in the oven in about five minutes. Then we can eat some fresh and stick the rest in the freezer for a quick breakfast any day of the week.

Or if you like to do all of your prep work on the weekends that works too!

Add whatever mix-ins you like. Pumpkin seeds, sunflower seeds, flax seeds, chia seeds, mini chocolate chips, raisins, dried cranberries…they’re all good.

My kids LOVE these cookies. I think my toddler ate THREE one morning (yes, the toddler that used to barely eat anything). They are that good.

More To Love From Perfect Supplements

If you’ve never tried Perfect Supplements gelatin I highly recommend it. The quality is exceptional. But don’t stop there. Perfect Supplements carries such a wide variety of products.

Collagen

Like the collagen that I also use in the pumpkin spice breakfast cookies. I use it in all of our smoothies (like this blueberry spinach smoothie or this squash cherry smoothie). It was a life saver (literally) for my toddler when she was barely eating (check out how I got her to eat again with this “squash milk”).

Greens

We also recently tried both the fermented kale powder and the aquatic greens. They are perfect for smoothies. And the aquatic greens are especially great for those with allergies. I use it for my big kids as often as possible.

I could go on and on about all of the great products. But I’ll let you do some looking for yourself.

How to Save Money on Breakfast

Now for the best part.

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

I’ve got another great recipe that uses Perfect Supplements gelatin to share with you!

What is your favorite way to use gelatin?

Need more ideas for fun ways to add gelatin or collagen to your diet? Try these:

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

November 4, 2018

Pumpkin Spice Graham Crackers {gluten free, dairy free, egg free, nut free}

Pumpkin spice graham crackers are easy to make, allergen friendly and capture the warm flavors of pumpkin pie. They make a perfect after school snack or lunch box addition.

For me there is no better snack than a graham cracker. Crunchy. Slightly sweet. Perfection.

I got hooked on them in college and have eaten more than my share since. Of course they came out of box.

No more boxes here. Now when I’m in the mood for graham crackers I make them!

I have created quite a few versions of graham crackers:

Graham Crackers with Fall Spice!

Today I’m sharing my fall version of graham crackers – pumpkin spice.

They are very easy to make and very allergen friendly. Pumpkin spice graham crackers are gluten, dairy, egg, nut, soy, corn and rice free. But nobody will ever know!

You get the mild sweetness and crunch of a graham cracker combined with pumpkin and spice. This is a fun holiday treat for kids and adults. It is like pumpkin pie in graham cracker form.

Let your kids trade in Halloween candy for pumpkin spice graham crackers or add them to your Thanksgiving baking list!

Graham Crackers for Breakfast, Lunch, Snack or Dessert

My kids go crazy for pumpkin spice graham crackers. Though we try not to go overboard, a whole batch is sometimes gone in a couple weeks.

They make the perfect after school snack with a big glass of raw milk. Somehow they make homework easier. But there are many other ways to enjoy them.

Pumpkin spice graham crackers are delicious broken and sprinkled over whole milk yogurt for breakfast. You can also spread nut butter in between two crackers for a nutritious snack or sandwich alternative.

Kids will love pumpkin spice graham crackers in their lunch. What a fun way to give them a treat that is full of good stuff.

They can be used in desserts as well. Sprinkle crushed graham crackers on top of pudding or grind them to make the crust for a fall cheesecake.

No matter how you serve them, pumpkin spice graham crackers are sure to be a hit.

Kids in the Kitchen

The next time your kids are begging for a treat make a batch of pumpkin spice graham crackers. But be sure to let them help.

All you need is a bowl and a spoon. Kids can measure, poor, stir and then roll the dough. My kids always have fun making graham crackers. Especially since they have learned to cook using the Kids Cook Real Food eCourse! Learn more about how you can teach your kids to cook here.

You can make it even more fun by using cookie cutters to create different shaped crackers.

The dough is ready to go in the oven in less than fifteen minutes. The hard part is waiting for them to bake and cool.

Pumpkin Spice Graham Crackers Year Round.

One batch of pumpkin spice graham crackers makes around fifty crackers. Keep half in the cupboard and store the rest in the freezer for an easy snack when you don’t have time to bake.

If your kids are like mine you might need to make a double batch!

Not sure what to give your kids when they are asking for snacks? Pumpkin spice graham crackers are just the thing. Healthy fat, vegetables and gluten free grains will give them the energy they need to keep going.

Do you enjoy graham crackers? What is your favorite way to eat them?

Pumpkin Spice Graham Crackers {gluten free, dairy free, nut free, egg free}

2014-11-12 05:42:21

Yields 50

A graham cracker with the taste of pumpkin pie.

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Ingredients

1 cup any combination of starchy gluten free flour (tapioca, white rice)
1 cup any combination of whole grain gluten free flour (sorghum, amaranth, brown rice, buckwheat)
1/2 cup organic cane sugar or coconut sugar
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
2 Tbsp. honey
2 Tbsp. molasses (can be replaced with honey or maple syrup)
6 Tbsp. butter, coconut oil, lard or tallow, melted
1/3 cup pureed pumpkin

Instructions

Preheat an oven to 350*F.
Cut three pieces of parchment paper the size of a baking sheet.
In a large bowl combine the flour, sugar, salt, soda, vanilla, cinnamon, nutmeg and cloves. Stir.
Add the honey, molasses, pumpkin and melted oil. Stir until well combined.
Split the dough in half.
Place one half on a piece of parchment paper. Top with a second sheet.
Roll the dough between the paper until it is about 1/4" thin.
Remove the top piece of paper. Using a pizza cutter or knife cut the dough into squares.
Transfer the dough on the parchment paper to a baking sheet.
Repeat this process for the second half of the dough.
Bake graham crackers in the preheated oven for about 25 minutes.
Turn off the oven. Leave the crackers in the oven for an extra 10 minutes.
Remove the crackers from the oven. Allow to cool completely.
The crackers will crisp as they cool.
Store in an airtight container at room temperature or in the freezer for long term storage.

Notes

The graham crackers freeze very well and are ready to eat as soon as you take them out of the freezer.
You can replace the cinnamon, cloves and nutmeg with 1 1/2 tsp. of pumpkin pie spice.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to From The Archives Friday and Savoring Saturdays.

October 9, 2018

Picky Eater Approved Grain-Free Meatloaf Sliders

Make meal time or snack time fun for kids with these picky eater approved grain-free meatloaf sliders.

I’m a big fan of meatloaf. It’s so easy to make. And all of my kids will eat it. That’s pretty much the equivalent of a gold medal meal.

I usually cook mine in the crockpot (I like this style). I put it in before we leave for church on Sunday and it’s ready when we get home.

A New Way to Make Meatloaf

Recently I got to review the Paleo Cooking with your Air Fryer cookbook by Karen S. Lee (grab your copy here). When I saw her little meatloaf sliders I knew I had to try them! A family staple in a mini size for little hands? Perfect!

Since my kids have done the Kids Cook Real Food eCourse I actually let them help me make these fun meatloaf sliders. Everything goes in one bowl. My kind of prep work!

My kids are used to eating their burgers without a bun. So that’s what we did. But it would also be fun to make some mini buns or use a lettuce wrap. Or if your kids are like mine they love anything served on a stick. I like mine on a big salad! Top it with some avocado. YUM.

I love that these meatloaf sliders are free of grains/gluten and dairy. If you can’t have eggs I bet they would work fine without. We are nut free, so I swapped a little more coconut flour for the almond flour.

I served our meatloaf sliders with cauli-bites, also from Karen’s book. I skipped the buffalo seasoning since my kids are not big on spice. But I bet it would be delicious!

Do You Need an Air Fryer?

Now you may be thinking, “These look good…but I don’t have an air fryer.” Well, I don’t either! Though I may have to put one on my Christmas list now. All of the recipes can be adapted for the oven by using a wire rack on a baking sheet. Simple.

If you do have an air fryer I’d love to hear what you think of it!

Even if you don’t have an air fryer I highly recommend Karen’s book. The pictures are gorgeous (my favorite thing about any cookbook). And the recipes all sound delicious. PLUS they are all paleo recipes and easy to adapt to your dietary needs.

I had to steal the cookbook back from my ten year old. She was drooling over every page.

Divided into eleven chapters, Paleo Cooking with your Air Fryer includes crispy and flavorful dishes for every meal and snack, including desserts. Karen’s nutritious and delicious air fryer recipes will turn her family favorites into your family’s favorites, including Healthy Korean Chicken Wings, Filet Mignon with Herbs and Roasted Garlic, Not Your Gramma’s Fried Chicken, Fish Tostadas, Fancy Pants French Fries, Simple Chocolate Mud Cake and Pumpkin Coconut Crème Brûlée.

Dr. Karen S. Lee is a retired Doctor of Chiropractic and Acupuncture Fellow, who helped thousands of patients with emphasis on holistic therapy, ergonomics, nutrition therapy, and mind-body medicine. She is the founder of www.drkarenslee.com, a blog dedicated to holistic health, real food recipes, and lives in Westchester County, New York with her family.

Grain Free Meatloaf Sliders

Karen has graciously allowed me to share the meatloaf slider recipe with my readers! It’s great for little hands. And it’s definitely picky eater approved! Especially if you let them help cook. Something about helping prepare the food makes it so much more appealing.

Enjoy this super fast, super delicious, super kid friendly recipe. We eat it for breakfast, lunch or dinner!

Recipe reprinted with permission from Paleo Cooking With Your Air Fryer by Dr. Karen S. Lee, Page Street Publishing Co. 2018. Photo Credit: Donna Crous.

Grain Free Meatloaf Sliders

Grain and dairy free mini meatloaves.

Cook Time 10 minutes

Servings 8

Author Karen S. Lee

Ingredients

1 lb. grass-fed ground beef
2 eggs large
1/4 cup onion finely chopped
1 clove garlic minced
1/2 cup almond flour extra fine blanched
1/4 cup coconut flour
1/4 cup ketchup
1/2 tsp. unrefined sea salt
1/2 tsp. black pepper
1 Tbsp. gluten free Worcestershire sauce
1 tsp. Italian seasoning
1/2 tsp. dried tarragon

Instructions

In a large mixing bowl, combine all of the ingredients and mix well.
Make patties that are about 2 inches in diameter and about 1 inch thick. If you want to make thicker or thinner patties, make sure all of them are similar size, so they cook properly at the same time.
Place the patties on a platter and refrigerate for 10 minutes for the flour to absorb the wet ingredients and the patties to become firm.
Preheat the air fryer to 360*F or the oven to 400*F.
Place as many patties as you can fit in the basket and close. Set the timer for 10 minutes. Check the patties halfway through. When the timer goes off, take them out, place on a serving platter and cover until all the patties are cooked.
If using the oven, place patties on a wire rack on top of a baking sheet. Bake for 20 minutes, until cooked through.

March 14, 2018

Easy Gluten Free Crackers with Liver! {dairy free, nut free, egg free}

Looking for a crunchy snack that isn’t loaded with junk? These gluten free crackers with liver are made with healthy fat and lots of vitamins and minerals! Snack away.

It’s no secret. I LOVE my desiccated liver! I add it to just about anything, including meatballs, soups, tacos, smoothies and even caramel! I consider liver to be one of the world’s healthiest foods. It is loaded with vitamins and minerals.

But that doesn’t mean everyone loves to eat it. I personally can’t stand cooked liver. I try to choke a little down every once in a while. Just because I should.

How We Eat Liver.

Rather than rely on the rare mouthful, I use Perfect Supplements desiccated liver on a daily basis. I usually start my day with it in capsule form (perfect if you don’t even like the taste of desiccated liver). Then I add the powder to my food later in the day.

My kids call it our “secret ingredient” when we cook together. They like to surprise Daddy, telling him there is liver in his food.

Even if my kids don’t mind me adding liver to our food, I’m always on the hunt for new ways to get it down.

Gluten Free Crackers with Liver!

I recently decided to boost the nutrition of a kid favorite – crackers! These gluten free crackers with liver are super easy to make and taste delicious. But they are also loaded with nutrition.

In addition to the liver I used fermented kale and aquatic greens. Now if that’s not a healthy cracker, I don’t know what is!

Liver for Less!

You can always stock up on Perfect Supplement desiccated liver (or any of their other awesome products) at a 10% discount with my code TAKE10. Stock up on all your favorite supplements HERE. Then head to the kitchen to make a batch of gluten free crackers with liver.

Kid-Approved Snacks

Speaking of the crackers, my kids love them! I bet yours will too. We like to use them for easy lunches. Dip crackers in nut butter or sunbutter. Or my favorite – homemade Lunchables®. Freshly baked crackers with homemade lunch meat (that also has liver!) and cheese slices. Add some fruits and veggies and you’ve got the perfect packable lunch.

One batch makes about 150 crackers. So they will last a while.

The next time you see a box of “veggie crackers” at the store, don’t be fooled. It is still just a processed food with made with vegetable oil. Make your own nutrient loaded crackers. And let your kids help!

Do you regularly consume liver? What is your favorite way to eat it?

Gluten Free Crackers with Liver {dairy free, nut free, egg free}

2018-03-11 06:07:57

Yields 150

A simple, allergen free cracker loaded with vitamins and minerals.

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Ingredients

1 cup white rice flour
1 cup sorghum flour
1 tsp. Perfect Supplements gelatin
1 1/2 tsp. unrefined sea salt
4 tsp. organic cane sugar
1 1/2 tsp. Perfect Supplements desiccated liver
1/4 tsp. Perfect Supplements fermented kale
1/8 tsp. Perfect Supplements aquatic greens
1/2 - 1 tsp. herbs of choice (optional)
6 Tbsp. avocado oil (or extra virgin olive oil)
1/2 - 3/4 cups water

Instructions

Heat oven to 350 degrees F.
In a large bowl combine the flour, gelatin, salt, sugar, liver, kale, greens, herbs and olive oil. Mix well.
Add 1/2 cup water. Mix well.
Gradually add more water, 1 Tbsp. at a time, until a ball of dough forms when squeezed with your hands.
Split the dough in half.
Lay one half on a piece of parchment paper or silpat. Place another piece of paper on top. Roll until 1/8 - 1/4 inch thin.
Cut with a pizza cutter or knife into desired size squares. Sprinkle with extra salt if desired. Place parchment paper with cracker dough on a baking pan.
Repeat process for the second ball of dough.
Bake at 350 degrees F for 12 minutes. Turn off oven and leave crackers in to crisp for an additional 7 minutes.
Remove from oven and allow to cool completely.
Store in a sealed container for up to 3 weeks or in the freezer for up to 6 months.

By Mary - justtakeabite.com

Just Take A Bite https://justtakeabite.com/

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Gluten-Free Strawberry Rhubarb Upside Down Cake

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Gluten-Free Strawberry Rhubarb Upside Down Cake

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Easy Prep-Ahead Breakfast Cookies

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Allergen Free Sunbutter Breakfast Cookies

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Busy life = less time for making good food.

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How to Save Money on Breakfast

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

I’ve got another great recipe that uses Perfect Supplements gelatin to share with you!

What is your favorite way to use gelatin?

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Graham Crackers for Breakfast, Lunch, Snack or Dessert

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Pumpkin Spice Graham Crackers Year Round.

Do you enjoy graham crackers? What is your favorite way to eat them?

A New Way to Make Meatloaf

Do You Need an Air Fryer?

Grain Free Meatloaf Sliders

Grain Free Meatloaf Sliders

Ingredients

Instructions

How We Eat Liver.

Gluten Free Crackers with Liver!

Liver for Less!

Kid-Approved Snacks

Do you regularly consume liver? What is your favorite way to eat it?

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