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Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake

When it comes to Valentine’s Day nothing beats chocolate. Get your fix with this divine chocolate cake that can be mixed by hand and made gluten free!

Divine Chocolate Cake | Just Take A Bite

I am working with Stonyfield and Divine Chocolate for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

Stop what you’re doing and run to the kitchen.

Wait, read this post first. Then run to the kitchen to make this divine chocolate cake. Trust me, your family will be singing your praises.

Chocolate is the Best!

When it comes to sweets I always pick chocolate anything. Especially for Valentine’s Day. So naturally I like to make chocolate treats for my family.

Divine Chocolate Cake | Just Take A Bite

When challenged to create something with Stonyfield yogurt and Divine Chocolate, my first thought was to simply eat a dish of yogurt with big chunks of chocolate in it. That’s my idea of great treat!!

But that isn’t much of a recipe.

Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake

Instead I created a chocolate cake that uses melted chocolate for flavor and whole milk yogurt for moisture. I don’t go overboard with sugar either. The end result is a light chocolate cake that you’ll go crazy for.

Divine Chocolate Cake | Just Take A Bite

I made two versions. One gluten-free for my kids and one with wheat for my husband. Both cakes were so delicious! If my husband approves of a gluten-free cake you know it has to be good.

My daughter even shared some with a friend at school (who is not gluten-free) who raved about it.

For the gluten-free divine chocolate cake I used my favorite gluten-free flour mix. It worked perfectly! No gums or binders required.

If you are dairy-free, you can use coconut milk yogurt in place of the dairy yogurt.

Reduced Sugar Chocolate Cake

But you can’t have cake without frosting! So I added a light chocolate buttercream and shavings of dark chocolate. Yep, I had some pretty happy kids.

Divine Chocolate Cake | Just Take A Bite

The great thing about Divine Chocolates is that there are quite a few flavors. So you could change up the flavor of the cake. Simply shave flavored chocolate on top or add it right to the cake batter. The mint or raspberry would be amazing!

Are you looking for an easy and delicious dessert for your family?

This Valentine’s Day give your loved ones a special treat by creating your own divine chocolate cake using Stonyfield yogurt and Divine Chocolate. Everyone will feel the love!

Divine Chocolate Cake | Just Take A Bite

Divine Chocolate Cake
Serves 12
A light, moist chocolate cake made with dark chocolate and yogurt.
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Ingredients
  1. 1/2 cup chocolate of choice (see notes)
  2. 1/4 cup butter
  3. 1 Tbsp. carob powder (optional)
  4. 1 Tbsp. cocoa powder (optional)
  5. 1 cup organic cane sugar
  6. 2 cups AP flour or gluten free flour mix (see post for link)
  7. 1 1/2 tsp. baking soda
  8. 1/2 tsp. salt
  9. 2 eggs
  10. 1 tsp. vanilla
  11. 1 cup plain, whole milk yogurt
Instructions
  1. Heat oven to 350*F. Grease and line with parchment paper two 8" or 9" round cake pans.
  2. Melt the chocolate, butter, carob powder and cocoa powder in double boiler. Set aside.
  3. In a large bowl combine the flour, sugar, baking soda and salt.
  4. Add the eggs, vanilla and yogurt. Stir until combined.
  5. Add the melted chocolate. Stir until well mixed. The batter will be thick.
  6. Divide the batter into the prepared pans.
  7. Bake for 40 minutes.
  8. Allow cake to cool 10 minutes. Remove from pans and let cool completely on a cooling rack.
  9. Frost and serve.
Notes
  1. For chocolate you can use any flavor of Divine chocolate or semi-sweet chocolate chips.
Just Take A Bite https://justtakeabite.com/
 Divine Chocolate Cake | Just Take A Bite

Light Chocolate Buttercream
A simple, light chocolate buttercream.
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Ingredients
  1. 1/3 cup butter at room temperature
  2. 1/3 cup organic palm shortening (or more butter)
  3. 1 cup organic powdered cane sugar
  4. 1 -2 Tbsp. organic cocoa powder
Instructions
  1. Beat all ingredients together in a large bowl until well mixed and fluffy.
Notes
  1. To make powdered sugar simply blend organic cane sugar in a high powered blender until powdered.
  2. This makes enough to fill and top a two layer cake. Double the recipe if you also want to frost the sides.
Just Take A Bite https://justtakeabite.com/
This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Don't let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, muffins make amazing bread pudding.

What To Do With Leftover Muffins…Make Leftover Muffin Bread Pudding!

Don’t let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding.Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #realfood #kidsinthekitchen #allergenfree #pickyeaters

Growing up there was a great debate in my house – should bread pudding have raisins or not?

The debate was between my big sister and me. As an Analytical Eater, I L-O-V-E chunks in my food. Bread pudding without a contrasting texture was too boring.

But my sister wanted nothing to do with raisins!

My poor mother. She never knew who to please. I’m sure we had it both ways many times.

In the end the bigger conundrum in my mind was why we didn’t get bread pudding more often!

What is Bread Pudding?

Bread pudding is sort of a misleading name. It’s not really pudding like we know it. No creamy chocolate dessert here. It’s more of a custard made with chunks of bread…or muffins!

You mix bread or muffins with eggs, milk, and some type of sweetener. When baked it creates a cake-like breakfast or dessert with a custard feel to it. The more eggs and milk you add, the more custard you get.

Why do Muffins Fall Apart?

How many ways can you mess up a batch of muffins? Far too many!

Muffins mishaps can be caused by too much or too little of a lot of things:

  • too little moisture (milk, water, or fruit/veggie purees) (crumble)
  • too few eggs (fall apart)
  • too many eggs (won’t fully bake)
  • not enough baking powder (stay flat)
  • no binder (gluten, psyllium husk, flax seeds, gelatin) (fall apart)
  • overbeating (chewy)

Who knew something as simple as a muffin could cause such trouble?! But it happens to the best of us.

Sometimes it’s not even a bad batch of muffins that causes problems, but a lack of paying attention to them.

Normally when I bake muffins I use them for a couple breakfasts and freeze the rest to have later. But sometimes I get busy. And the muffins just sit there, staring at me for a week.

Or once in a while there is that batch of muffins that didn’t turn out quite right. That happens more than I care to admit with gluten-free baking! They are crumbly and messy and you just want to toss them. Don’t!

Use them to make muffin bread pudding!

Leftover Muffin Bread Pudding

Traditional bread pudding is made with chunks of bread. But it’s just as easy to make it with leftover muffins.

Bread pudding with muffins is simple to prepare. Just crumble the muffins (if they aren’t a big mess already!), mix them with eggs, milk, and sweetener, and bake! You can assemble a delicious dessert or breakfast in minutes.How to use up leftover muffins. Don't let those extra muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #leftovermuffins #simplefood #glutenfree #breadpudding

The next time you have a few leftover muffins turn them into something new.

It’s fun because you get a variety of flavors depending on the muffins. I have tried flavors like orange raisin and blueberry. These double raspberry chocolate chip muffins would make amazing bread pudding! If your muffins are kind of bland you can add extra fruit or dried fruit to the bread pudding to boost the flavor without adding refined sugar.

Easy Bread Pudding for One or For a Crowd

You can make leftover muffin bread pudding with a whole batch or just a few muffins. Enjoy it as a breakfast or dessert. I like to pour milk on top, like baked oatmeal.

I have fond memories of my mom serving bread pudding when I was a child. It was one of my favorite treats. But I don’t take the time to make it often these days. When I do, though, it’s usually using leftover muffins (these allergen-free blueberry muffins are perfect for making bread pudding!)

Kid-Friendly Bread Pudding with Muffins

My kids are very proficient in the kitchen thanks to the Kids Cook Real Food eCourse. My oldest is actually the muffin maker around here. Most of the time they turn out well. But once in a while we have a muffin flop. It’s part of the learning process.

Then all the kids can chip in to make leftover muffin bread pudding. The little one can have fun breaking or cutting muffins into chunks. While the older kids can practice cracking eggs, measuring ingredients and oven safety. Plus they get a delicious reward at the end. Muffin mistakes never tasted so good.

Not sure what to do with leftover muffins? Turn them into bread pudding – a delicious breakfast or dessert the whole family will love.

Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, leftover muffins make amazing bread pudding. #realfood #kidsinthekitchen #allergenfree #pickyeaters

Leftover Muffin Bread Pudding
A simple breakfast or dessert using leftover muffins.
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Ingredients
  1. Leftover muffins
  2. 2 eggs for every 4 medium-size muffins
  3. 1/2 cup milk for every 4 muffins
  4. 2 - 3 Tbsp. organic cane sugar, sucanat or coconut sugar (depends on the sweetness of the muffins) for every 4 muffins
  5. optional: fresh fruit, frozen fruit or dried fruit
Instructions
  1. Heat oven to 375 degrees F.
  2. Grease a baking dish.
  3. Add the eggs, milk and sugar (and fruit) to the baking dish.  Beat with a fork.
  4. Crumble the muffins and add to the dish.  Push the muffin pieces down to get fully coated.  If there is not enough moisture add extra milk.
  5. Adjust sweetness to taste.
  6. Bake for about 1 hour, until golden on top and baked through.
Notes
  1. Serve plain or with milk, yogurt or ice cream.
  2. Serve warm or room temperature.
Just Take A Bite https://justtakeabite.com/
How to use up leftover muffins. Don't let those leftover muffins go to waste! Whether they are getting stale or are starting to crumble, muffins make amazing bread pudding. #leftovermuffins #simplefood #glutenfree #breadpudding

Protein-Rich Salted Chocolate Milk

Have a kid that won’t eat meat or isn’t getting enough protein? Chocolate milk to the rescue! This refined sugar-free protein-rich salted chocolate milk is perfect!

Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

When it comes to drinks in our house we basically have two options: milk or water.

It may seem boring. But really, we don’t need much else. Once in a while my kids get a little pure grape juice (if they are fighting a cold or if we are making our “smart water.”). And of course we do love our smoothies for added nourishment (check out my book full of recipes here!).

But if my kids are thirsty it’s generally water or milk.

Kid-Friendly Drink Without Refined Sugar

Then there are those days where we just want something a little extra. Or maybe my Intuitve Eater is in one of her “I don’t want to eat much” slumps. And I have to be sneaky.

That’s when I bust out the chocolate milk! Who doesn’t love chocolate milk? I know I sure do!Healthy Chocolate Milk for Kids with a protein boost!

Protein-Rich Drink for Kids

My version of chocolate milk is taken to a new level with extra protein from grassfed collagen (THIS is the brand we use – use TAKE10 to get 10% off). It blends right in with no added taste. Plus it’s loaded with a whole array of essential amino acids.

The kids and I have been studying human anatomy and physiology for science this year. Our unit on nutrition introduced us to amino acids and how they are the building blocks of protein. And they are so important! So when I showed the collagen container to my oldest she was fascinated to look at the amino acid profile. Science lesson built in to making chocolate milk!

The good stuff doesn’t stop there. We are big fans of adding salt to chocolate. When I say salt I mean real, unrefined sea salt (like this). Not only does it contain a broad spectrum of minerals, it is also hydrating/good for balancing electrolytes and delicious! We even use it to make salted dark chocolate ice cream, healing hot cocoa and salted honey chocolates . Salt and chocolate go so well together.

To really boost nutrition we like to add probiotics and raw egg yolks (from our own free-range chickens). So you are getting extra protein, essential minerals, probiotics, and vitamins! All in a glass of chocolate milk. It’s a mom win!

If you like your chocolate milk a bit thicker, like a shake, you can add a little banana and/or avocado.Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

Healthy Chocolate Milk

When I gave this protein-rich salted chocolate milk to my daughter she had two comments:

  1. Does this have salt?! Yum! When can we make salted chocolate ice cream?
  2. You have to make this every single day!

How to get Kids to Eat Enough Protein

My youngest can be really picky when it comes to meat. Veggies? She’ll out eat anyone. Meat? Turns up her nose. We have to bribe her to take bites of meat…then she can have thirds of veggies! For real. So I’m always glad when I can sneak in extra protein for her in something so delicious like chocolate milk. Collagen is a great way to do this. A scoops gives her the protein boost her little body needs. Added to the raw milk and egg yolks it makes a complete protein.

Her ideal meal is a huge pile of vegetables with a glass of salted chocolate milk. And I love to give it to her.

Quick & Easy Nutrition for Kids

It only takes about three minutes to make salted chocolate milk (mostly just the time required to gather ingredients). Older kids can make it themselves. My six and nine-year-olds know how to separate egg yolks thanks to the Kids Cook Real Food eCourse. My three year-old loves to help with the blender. It’s a family event! And we all enjoy the reward at the end.

The next time you’re in a beverage rut or your kids need a little protein boost, make a batch of salted chocolate milk. Use your favorite milk and some grassfed collagen to blend a nourishing drink the whole family will love.Need a delicious drink that is also nourishing and loaded with extra protein? This protein-rich salted chocolate milk is perfect for kids and adults!

Protein-Rich Salted Chocolate Milk

A nourishing drink filled with extra protein and minerals.

Prep Time 5 minutes
Servings 2
Author Mary | Just Take A Bite

Ingredients

  • 2 cups raw whole milk, full fat coconut milk, almond milk, or rice milk
  • 2 Tbsp. organic cocoa, carob, or cacao powder
  • 2 Tbsp. maple syrup or raw honey
  • 1/4 tsp. unrefined sea salt
  • 2 Tbsp. collagen
  • 1 capsule probiotics optional
  • 1/2 medium banana optional
  • 1/4 avocado optional
  • 1-3 egg yolks from free-range chickens

Instructions

  1. Combine all of the ingredients in a high-powered blender.

  2. Blend on high until well combined.

  3. Serve immediately.

Traditional Blueberry Pie Recipe

Traditional blueberry pie is a family classic handed down through generations. This blueberry pie recipe is easy-to-make and will turn anyone into a blueberry lover!

Traditional blueberry pie is a family classic handed down through generations. This blueberry pie recipe is easy-to-make and will turn anyone into a blueberry lover!

I’ve mentioned before that blueberries are my favorite fruit…and blueberry pie is my favorite pie! So every summer I make at least one blueberry pie. Even if it’s the only blueberry dessert I make.

We’ve had a whole assortment of grain/starch/flour restrictions over the years. At one point or another the list included:

  • wheat
  • rice
  • corn
  • quinoa
  • oats
  • rye
  • amaranth
  • tapioca
  • cassava
  • potato
  • almonds
  • coconut
  • arrowroot

That doesn’t leave much to work with.

The Best Pie Crust

Now that we have done a lot of healing on the Vitamin A Detox Diet we can tolerate some wheat (though we still eat mostly gluten-free). I normally only use wheat in the form of sourdough.

But I make an exception when it comes to pie. I use basic all purpose flour for pie crust.

I’ve made quite a few gluten-free pies in the past. They are good. But gluten-free pie crust just doesn’t turn out that well.

So when it comes to pie I go the old fashioned route and make a traditional blueberry pie with wheat crust.

I use butter to make pie crust. I used to use lard, but it’s not allowed on the Vitamin A Detox Diet. I love the flavor of butter in pie crust!Traditional blueberry pie is a family classic handed down through generations. This blueberry pie recipe is easy-to-make and will turn anyone into a blueberry lover!

Blueberry Pie Filling

Blueberry pie filling is so easy to make. It’s not like cherry pie that you have to cook in advance. Just mix a few ingredients and pour it in the crust.

That being said, blueberry pie filling can be tricky to get just right because it needs quite a bit of thickener. Fresh blueberries are so juicy!!

I generally opt for white rice flour. Though cornstarch works well too.

Sometimes I add grass-fed gelatin. It works well to make sure things gel and adds some nutrients to the filling. The tricky part is guessing how much to use depending on how juicy your blueberries are.

Grab some gelatin and all of your other favorite PS brand products HERE for 10% off using the code TAKE10!!

The Best Traditional Blueberry Pie

Blueberry pie has always been my favorite pie. In fact it’s one of the only pies I will eat. Dutch apple pie is the only other one. So when blueberries are in season I HAVE to make pie. It’s a once-a-year treat.

Now that my big kids have learned to cook they are starting to take over the pie-making. My oldest can do it all by herself from start to finish. Then she helps her siblings make mini pies.

Pie is such a great project to let your kids help with. Hands are the most important tool!

Traditional blueberry pie is even better served with freshly made classic vanilla ice cream if you tolerate dairy. Otherwise coconut milk ice cream or almond milk ice cream are just as good.Traditional blueberry pie is a family classic handed down through generations. This blueberry pie recipe is easy-to-make and will turn anyone into a blueberry lover!

How to Preserve Pie

Blueberry pie freezes very well! You can prepare the entire pie and then freeze it until you are ready to bake. Simply thaw in the fridge for about an hour and follow the same baking instructions.

I like to make two pies at a time so I can have one now and freeze one for later. Blueberry pie in the middle of winter reminds me that summer will indeed come again.

When it comes to pie I don’t think anything beats blueberry. 

What is your favorite pie flavor? Do you go with a traditional wheat crust or make it gluten or grain free?

Traditional Blueberry Pie

Prep Time 20 minutes
Cook Time 50 minutes
Servings 10
Author Mary | Just Take A Bite

Ingredients

  • 2 cups organic all purpose flour
  • 1 tsp. salt
  • 10 Tbsp. butter
  • 1/4 cup cold water
  • 4 1/2 cups blueberries
  • 3/4 cup organic cane sugar
  • 4 Tbsp. white rice flour or cornstarch
  • 3 tsp. grassfed gelatin optional
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg optional
  • 1/4 tsp. cinnamon optional
  • 1 Tbsp. lemon juice

Instructions

  1. Heat the oven to 450 degrees F.

  2. Combine the flour and salt in a food processor (this can also be done by hand). Pulse to blend.

  3. Add 5 Tbsp. butter. Pulse until combined.

  4. Add other 5 Tbsp. of butter. Pulse until combined and there are pea-size crumbles.

  5. Add the water and process until a ball of dough forms.

  6. Split the dough in half.

  7. Roll one of half of the dough on a floured surface and place it in a 9" pie pan.

  8. In a large bowl combine the remaining ingredients for the filling.

  9. Pour the filling into the prepared pie crust.

  10. Roll the remaining crust on a floured surface.

  11. Cover the filling with the pie crust and seal edges.

  12. Cut slits in the top to allow steam to escape.

  13. Place the pie pan on a sheet pan (in case of spills).

  14. Bake for 10 minutes in preheated oven.

  15. Reduce heat to 350 degrees F and bake for another 40 - 45 minutes.

  16. Allow pie to cool completely before serving. This allows the filling to fully set.

  17. Serve plain or with ice cream or whipped cream.

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

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

  1. Heat oven to 350°F.

  2. In a 9x13-inch pan melt the butter in the oven.

  3. Sprinkle the brown sugar evenly over the butter.

  4. Arrange the strawberries and rhubarb on the brown sugar. Press down gently.

  5. Beat the egg whites with the cream of tartar until stiff peaks form.

  6. Beat the egg yolks for two minutes.

  7. Add the remaining ingredients to the egg yolks. Beat for two minutes.

  8. Fold in the egg whites.

  9. Pour the batter over the strawberries and rhubarb.

  10. Bake for 50-60 minutes.

  11. 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.

  12. Leave pan over cake 5 minutes so the brown sugar topping can drizzle over cake.

  13. Cool 30 minutes. Serve warm or cool with whipped cream or ice cream.

  14. Store covered in refrigerator.

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.

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.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.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.

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.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.

Get Your 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.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.

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 preaches.

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

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.

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.

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.
5 from 1 vote
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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

  1. Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.

  2. Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.

  3. Add the sunbutter, honey, salt, soda, and flax seeds to the oat mixture. Mix well.

  4. Stir in the add-ins.
  5. Scoop mounds of dough onto the prepared baking sheet (as large or as small as you like).

  6. Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
  7. Let cool.
  8. 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.

Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

Simple Gluten Free Sugar Cookies

Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

I know what you’re thinking…it’s almost the New Year…time to get healthy. And here I am posting a recipe for cookies! Well, better late than never, right?

Crazy Christmas

That is the kind of Christmas we had. Everything was out of order. We had some celebrations early. We did our baking late. It was all mixed up. But it was still fun.

And boy did my kids have fun making these cookies! Even if Mom wanted to just forget the baking all together…Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

Gluten Free Made Easy

Gluten free sugar cookies can be hard to make – crumbly, dry, rock hard, etc. But these are so simple and hold up so nicely. The dough is soft and easy to work with. And there are no strange ingredients like xanthan gum added!

I try to keep them not too sweet. Especially if you plan to add frosting or icing. I might even try cutting the sugar down more the next time I bake gluten free sugar cookies.Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

One of my secrets to not having kids go crazy eating cookies all day? Make a small batch. They won’t feel deprived, but there won’t be cookies sitting around for weeks on end. You can also freeze extras to pull out for a special treat later.

This recipe makes about 25 cookies. You can easily double or triple it if you need a big batch for giving away or for a party.Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

If you’re going to make sugar cookies, you have to decorate them! We used homemade frosting with natural dyes and chocolate chips. In typical fashion my toddler wouldn’t eat the cookies unless I scraped the frosting off. She is not a fan of sweets…and I hope to keep it that way.Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

Healthy Year and Holiday

I hope you make this your healthiest year yet! But don’t forget that it can include a small treat here and there. These simple gluten free sugar cookies make the perfect little sweet treat or fun holiday baking project!Gluten free sugar cookies are fun to cut and decorate any time of year. These hold up well and are so simple to make!

Simple Gluten Free Sugar Cookies
Yields 25
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Ingredients
  1. 6 Tbsp. butter, room temperature
  2. 1/3 cup organic cane sugar
  3. 1 egg
  4. 1/2 tsp. gelatin
  5. 1/2 tsp. vanilla
  6. 1 cup white rice flour
  7. 1/2 tsp. baking powder
  8. 1/2 tsp. unrefined sea salt
Instructions
  1. Heat oven to 400*F.
  2. In a large bowl, cream the butter and sugar.
  3. In a small bowl mix the egg, gelatin and vanilla. Add to the butter mixture and beat to combine.
  4. Stir in dry ingredients.
  5. Use your hands to combine the dough into a ball.
  6. Cover dough and chill for 30 - 60 minutes.
  7. Roll the dough on a floured surface. Cut shapes and place on a parchment paper or silpat lined baking sheet.
  8. Bake at 400*F for 10 - 12 minutes, until golden.
  9. Allow cookies to cool completely before decorating.
Notes
  1. The cookies can be frozen for up to a year.
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Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Candy Cane Mason Jar Fruit Salad

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

I am working with Stonyfield Yogurt for this post. I have been compensated for my time commitment. All opinions expressed are my own. I have not been paid to post positive reviews.

When it comes to holiday entertaining (for a crowd or just for my own family) I have two requirements:

  1. Nutritious
  2. Simple

I’ve learned how to host a crowd without stress and still serve real food. The big stuff is easy – meat, potatoes, veggies, etc. But I tend to neglect the little things like breakfast, dessert and fruit sides.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Three-in-One Recipe

Today I’m sharing my solution for all three!

Candy cane mason jar fruit salads work for breakfast, dessert or a simple side dish.

Start with whole milk Stonyfield yogurt that you strain to make it really thick. We like to use the vanilla, but you could use plain to make it without any added sugar. The strained vanilla yogurt is a simple alternative to whipped cream that has probiotics! My kids could not get enough of it! And I always have quarts of Stonyfield yogurt on hand. Actually I usually have about four or five in my fridge because we eat it so often.

I add our own fruit, sweeteners and other add-ins (like kettle corn granola and chia seeds) to the plain, whole milk organic yogurt for an easy breakfasts a couple times a week. That way I know we’re eating good quality food! I love that Stonyfield is all organic and is committed to using quality ingredients.

And if you’re concerned about sugar content, Stonyfield has less sugar than other brands.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

If you like your yogurt/cream really thick (like I do!) you can even use strained Greek yogurt for the fruit salads. But it would be a bit on the tart side. The strained yogurt works perfectly for these fruit salads so the fruit does not sink into the yogurt. You can really see those layers!Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Fruit Stripes

Once strained, simply layer the yogurt with your favorite festive fruits. We use pomegranate seeds, kiwi, raspberries and grapes. Taylor it to your tastes and the look you like. Little kids might not be keen on pomegranate seeds. While adults might like a mix with everything. My toddler enjoyed a combination of raspberries and green grapes. But my big kids loved the pomegranate seeds and kiwi.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

I make a variety and let everyone choose what they like. I keep some all green and some all red and some I mix. They look so festive! Like a candy cane in a jar.

How to Save Time

Best of all? You can make them ahead of time for a super easy breakfast or dessert. Don’t want to interrupt opening Christmas presents to make breakfast? Make these fruit salads the night before and munch while you unwrap. Or prep them before your guests arrive for a super easy dessert.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

If you’re really busy you can skip the last step and simply turn breakfast into a candy cane parfait buffet. Set out all the ingredients and let everyone assemble their own! Add granola, chia seeds and nuts for a complete meal. This works very well for a big crowd.

Kids Can Cook Too!

I really love that my kids can actually make these on their own. They’ve been learning to cook for two years now through the Kids Cook Real Food eCourse. So they are proficient with knives and many other kitchen tools. I could give them all the supplies and let them prepare the fruit salads as a fun project. Then I’m free to work on the main meals.

Interested in teaching your kids how to cook? Check out the Kids Cook Real Food eCourse HERE!

Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Coffee with Dessert?

Whether serving mason jar fruit salads for breakfast or dessert, a cup of coffee is an excellent accompaniment for the adults. If you like coffee that is. Me? I’ve never been a coffee drinker. But my husband and in-laws are! Whenever my in-laws come visit I have no drink to offer them with dessert. My brother and sister-in-law actually bring their own! They know I never serve any.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Thanks to Krups I now have a great coffee maker! And I can finally learn how to make some decent coffee. No more embarrassed hostess here.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Cutest Candy Canes

Now let’s be honest, the real reason we all want to make these mason jar fruit salads is simply because they are so stinkin’ cute! Seriously. Who wouldn’t want one? My kids were sad I hadn’t made two for each of them. I guess next time I know to make a huge batch. They could be easy grab ‘n’ go snacks or great additions to school lunches. Use seasonal fruit to change it up throughout the year.

Festive and nutritious holiday dishes don’t have to be complicated. Keep it simple and fun with these fresh, fruity candy cane mason jar fruit salads. They are sure to be a family favorite.Looking for that perfect Christmas breakfast or dessert? This adorable and easy candy cane mason jar fruit salad is great for both kids and adults!

Candy Cane Mason Jar Fruit Salad
Yields 6
A simple, holiday fruit salad that works for breakfast, dessert or a side dish.
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Ingredients
  1. 4 cups Stonyfield whole milk vanilla yogurt (or plain or Greek)
  2. Seeds of 1 pomegranate
  3. 2 kiwis
  4. Medium bunch of red and/or green grapes
  5. 2 cups raspberries or strawberries
  6. (Optional) 2 Tbsp. chia seeds
Instructions
  1. Strain the yogurt in cheesecloth for one hour. Hang it over a bowl to get as much whey out as you can.
  2. While the yogurt is straining chop/seed the fruit into bite-size pieces.
  3. Layer the fruit and yogurt in 1/2-pint mason jars, small glass bowls or festive dishes.
  4. Top with chia seeds or more fruit.
Notes
  1. The fruit salads can be made with all red fruit, all green fruit or a combination.
  2. Older kids can help prepare the fruit and layer the salads.
  3. This makes 6 - 8 1/2-pint mason jars, depending on the ratio of fruit to yogurt you like.
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Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Abram’s Cowboy Cookies {gluten free, nut free, dairy free option}

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Last year my daughter got her own cookbook for Christmas. Of course she immediately wanted to try some recipes. We found a few good ones that the whole family enjoyed. Her favorite was the molasses cookie.

Naturally if big sister gets to choose some recipes little brother wants to as well. My son saw a recipe for cowboy cookies. But when we went to make them, we realized they were loaded with things he is allergic to like wheat, nuts and oats. He was quite disappointed.

Time to Recipe Create

No worries. Allergy-friendly mom to the rescue!

We came up with our own cowboy cookie recipe that does not contain gluten, nuts or oats. They can also be made dairy free.

My son and I had a blast making these together (he is quite skilled in the kitchen thanks to the Kids Cook Real Food eCourse!). And he loved being able to share them at a family gathering. Everybody else loved them too!Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

A Colorful Cookie

We use sunbutter in this recipe to help bind and add fat. You must note that when you use sunbutter and baking soda together it can turn green! So if the inside of your cookie starts to look green there is no need to throw them out. And no, you didn’t do anything wrong. My kids now think it’s a fun surprise to have a green cookie when you take a bite.

Save Some for Later

This recipe makes a big batch (about 30 cookies). They freeze really well. So you can enjoy some now and save some for later. Or if you need them for a party or event you can make them well in advance. They thaw very quickly (10 – 20 minutes). Though my kids love to eat them frozen!

Cookies with a Punch

My little cowboy (and cowgirls!) is very active. He loves to spend all day outside on the farm taking care of animals and helping with any jobs he can. He really works up an appetite (and is by far my fastest, biggest eater). These cowboy cookies are great as part of a snack or the perfect ending to a hearty meal.

Loaded with protein, vitamins and minerals from eggs, sunbutter, pumpkin seeds and raisins, Abram’s cowboy cookies are nourishing and sweet. As you can see my little one sure loves them!

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Get your little cowboy or cowgirl into the kitchen to whip up a batch of cowboy cookies. You’ll all enjoy the time together and delicious treat you make.

Looking for more fun cookie recipes? Try these!

Grain Free Pumpkin Spice Breakfast Cookies

Everything Free Chocolate Cranberry Cookies

Gluten Free Peppermint Twist Cookies

Einkorn Chocolate Chip Cookies

Gluten Free Squash Cookies

Give your little cowboy a power-packed treat with these fun, gluten free cowboy cookies. They are loaded with real, nourishing food.

Abram's Cowboy Cookies {gluten free, nut free, dairy free option}
Yields 30
A hearty and allergy friendly cookie.
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Ingredients
  1. 1/2 cup softened butter, palm shortening, lard or tallow
  2. 1 cup organic cane sugar or coconut sugar
  3. 2 eggs
  4. 1 tsp. organic vanilla
  5. 1/4 cup sunbutter
  6. 2 cups white rice flour or brown rice flour
  7. 1/2 tsp. unrefined sea salt
  8. 1 tsp. baking soda
  9. 1/2 cup chocolate chunks (we use Enjoy Life)
  10. 1/4 cup raisins and/or dried cranberries
  11. 2 Tbsp. pumpkin seeds
Instructions
  1. Heat the oven to 350 degrees F.
  2. Cream the butter and sugar until fluffy.
  3. Add the sunbutter, egg and vanilla. Beat until well mixed.
  4. Add the flour, salt and soda. Mix well.
  5. Stir in the chocolate, dried fruit and seeds.
  6. Scoop large mounds (2 - 3 Tbsp.) about 2 inches apart on a parchment or silpat lined baking sheet.
  7. Bake at 350 degrees F for 20 minutes, until golden brown.
  8. Allow to cool for 5 minutes and transfer to a cooling rack.
Notes
  1. The cookies freeze well. Allow 10 - 20 minutes for them to thaw.
  2. The cookies may turn green inside due to the sunbutter reacting with the baking soda. It is not harmful.
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Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Oat and Nut Free Chewy Granola Bars

Missing your beloved granola bars because you can’t have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You’ll never miss them!!

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

My son can’t eat oats.

We’ve been working through a myriad of food allergies with him for the last four years. And amazingly he has been able to get rid of almost all of them.

Except a few oddballs. Like oats.

We have added back dairy, corn, rice, seeds, bananas, apples, avocado – a whole assortment of foods – too many to list! But the oats are still a big no-go.

So every time I make a batch of granola bars he feels a bit left out. I’ve made rice bars before. Which are delicious! But they are more like a cookie than a granola bar.

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Oat Free Bars!

We put our heads together and my son and I came up with a new version of oat and nut free chewy granola bars. They have some texture and lots of flavor. Plus they hold together well. Which is always a trick with homemade granola bars.

The secret ingredient is brown rice puffs. Cereal is a rare treat in our house. If we do have cereal, it’s often plain rice puffs. We eat them with milk or add them to yogurt for a little crunch. They work perfectly in this granola bar recipe to add texture.

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Make it Double

I like to make a big batch (or two!), wrap them individually and stick them in the freezer. Then I’ve got an easy snack or breakfast component ready to go at any time. These chewy granola bars are ready to eat right from the freezer.

One batch makes about fourteen bars. But if you’ve got toddlers and preschoolers you can cut them even smaller to make a batch of twenty to twenty eight.

Probably the best part of these oat and nut free chewy granola bars is how easy they are to make. I can get a batch in the oven in less than ten minutes.

So what are you waiting for? Got ten minutes? Get into the kitchen and whip up a delicious snack that has no corn syrup, glycerin, thickeners or binders.

Don’t need to avoid oats? Both my chewy and crunchy granola bar recipes are great!!

Missing your beloved granola bars because you can't have oats? Problem solved! These oat and nut free chewy granola bars have the taste and texture of oats. You'll never miss them!!

Gluten, Oat and Nut Free Chewy Granola Bars
Yields 14
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Ingredients
  1. 3 cups rice puffs, roughly chopped in a blender
  2. 1 1/4 cups white or brown rice flour
  3. 2 Tbsp. chia seeds
  4. 1 tsp. cinnamon
  5. 1/2 cup honey
  6. 1 Tbsp. organic cane sugar
  7. 1/4 tsp. unrefined sea salt
  8. 1/2 cup butter
  9. 2 eggs
  10. 1/4 cup unsweetened sunbutter
  11. 1/2 cup add-ins (raisins, chocolate chips, pumpkin seeds, cranberries, etc.)
Instructions
  1. Heat oven to 350F.
  2. Melt the butter, sunbutter and honey in s a small saucepan. Set aside.
  3. Combine rice puffs, flour, chia seeds, cinnamon, salt and sugar in a large bowl.
  4. Add the butter mixture and mix well.
  5. Add the eggs and mix well.
  6. Stir in opt-ins.
  7. Spread the batter in a greased or parchment lined 9x13 baking pan.
  8. Bake for 25 min.
  9. Let cool 15 minutes. Cut into bars (but do not remove from pan).
  10. Let cool 1 hour. Remove bars from pan.
  11. Wrap individually or store in a large container in the refrigerator or freezer.
Notes
  1. Bars are ready to eat straight from the freezer.
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