No Nuts? No Whey!

Living in an allergy-free world one day at a time.

Carrot Cake Muffins with Cinnamon Glaze

carrot cake muffin

I made these muffins yesterday for me and the little one and they are heavenly! It is so nice to have a sweet treat with a hot cup of coffee and homemade non-dairy creamer. I’ll include that recipe too at the bottom.

Heat oven to 375 degrees and grease your muffin tins.  I used these really cute silicone muffin cups from Ikea:

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I started with a Namaste Gluten Free Spice Cake Mix. It does contain Xanthan Gum but I think that is unavoidable in gluten free baking.

 

I mixed the following wet ingredients together in a large mixing bowl:

3 Eggs

1/3 C grapeseend oil

Then gradually stirred in the cake mix until well blended.

To the batter I stirred in:

grated carrot – about a cup

raisins – a handful

crushed pineapple –  8 oz. can in it’s own juice

flaked coconut – about 1/2 cup

 

Bake at 375 degrees for 20-25 minutes.  If using a dark, coated, mini muffin tin you may need to shorten the baking time a little bit. They are done when a toothpick inserted into the center comes out clean.

 

For the cinnamon glaze I combined:

1/2 C powdered sugar (I use Wholesome Sweeteners Fair Trade Certified Organic Powdered Sugar)

1 T coconut milk (add more as needed to reach desired consistency)

1/2 tsp. cinnamon

Mix until smooth and refrigerate until thickened then drizzle over the top of the muffins.

Carrot cake minis

 

 

I had them for breakfast this morning with a hot cup of coffee, some homemade non-dairy creamer and a banana. Yum!

 

For the non-dairy creamer:

Add 1 14 oz. can Thai Kitchen Coconut Milk to a small sauce pan.

Blend in 3 T local raw honey

Add in 2 tsp. vanilla extract (make sure it is pure vanilla extract – just vanilla beans & alcohol without added corn syrup)

Once well blended allow to cool then refrigerate.

 

 

 

 

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Corn-Free, Sugar-Free and Gluten-Free Barbecue Sauce

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We live in Texas where we eat A LOT of BBQ. Having a jar of “sauce” on hand at all times is a must, especially in the grilling season. One of my favorite sauces KC Masterpiece Original contains high fructose corn syrup as the 2nd ingredient and caramel color which we are also trying to avoid.

INGREDIENTS: Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Molasses, Vinegar, Less than 2% of Spices, Natural Hickory Smoke Flavor, Natural Flavors, Modified Food Starch, Salt, Xanthan Gum, Dried Onion, Dried Garlic, Caramel ColorTurmeric, Paprika Extracts.

I discovered a recipe that I really really love on the Simply Natural Health blog. I’ve made it several times and think it is way better than anything in a bottle. I’ve even smuggled it in to the local BBQ place.

Enjoy!

15 oz. can tomato sauce

3 Tbsp. molasses

2 Tbsp. honey

3-4 Tbsp. apple cider vinegar (vary according to taste)

optional: 2 Tbsp. olive oil

1/2 tsp. sea salt

1 Tbsp. smoked paprika (this is the only ingredient I didn’t have in my regular spice drawer.  If you can’t get smoked paprika, substitute 2 tsp. regular paprika)

2 tsp. onion powder or granulated onion

1/2 tsp. ground cumin (add more if desired, to taste, for a smokier flavor)

1/2 tsp. ground mustard

1/2 tsp. chili powder

1/4 – 1/2 tsp. garlic powder or granulated garlic

1/4 tsp. ground sage

1/4 tsp. ground rosemary

1/4 tsp. ground allspice

1/8- 1/4 tsp. ground cloves

pinch of cayenne- or more, to taste

Combine all ingredients in a small saucepan and simmer for at least 1/2 hour.  Cook longer to thicken sauce, or add  2 tsp. sorghum flour (or other GF flour) to thicken the sauce more quickly.

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Gluten-Free, Dairy-Free, Kid-Friendly, Sloppy Joe Pie

 

 

 

 

If you are like me (mama to an allergy kid) then you are probably making every morsel of food from scratch that goes into your child’s mouth. I am very blessed to have a child who will eat anything so I don’t have to scour the Internet for  kid-friendly recipes.  But every now & then it is fun to make something just for him.

I’ve been making these “pies” both full size & in muffin pans with great success so I thought I would share. My child  loves to eat anything that resembles a cupcake – a treat he doesn’t often get to eat!!

Sloppy Joe Pie

 

1 lb. ground turkey

1 medium onion

1 8 oz. can tomato sauce

1 T minced onion

1 T bell pepper, finely chopped

1 tsp. salt

1 garlic clove, minced

¼ tsp. celery seed

½ tsp. chili powder

1 tsp. mustard

1 c Daiya cheddar style shreds

2 eggs, slightly beaten

1 c almond milk

1 c Bisquick® Gluten Free mix

 

Heat oven to 400°F. Lightly grease bottom only of 8-inch square (2-quart) glass baking dish with cooking spray.

Don’t use a 9″  glass Pyrex pie plate. Your pie will overflow big time.

In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until turkey is browned; drain. Stir in the tomato sauce, minced onion, bell pepper, salt, garlic, celery seed, chili powder & mustard until well combined. Add the cheese & pour into your prepared baking dish.

 

Slightly beat the eggs in with the milk then gradually whisk into the dry Bisquick mix in a medium bowl or 2 cup glass Pyrex® measuring cup. Pour mixture over the meat.

 

Bake at 400 degrees for about 30 minutes.

Serve with Sweet Potato Home Fries for an easy, kid-friendly dinner!

Sweet-Potato-Home-Fries570x299

 

Adapted from Betty Crocker Gluten Free Easy Sloppy Joe Pot Pie

 

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Gluten-Free French Bread

Gluten-Free French Bread

GF French Bread

I can’t wait to try this one! If you beat me to it please let me know how you liked it!

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Stir Fry Sauce & Soy Sauce Replacement

2/3 cup soy sauce replacement (see recipe below)
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons potato starch
1/4 cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the potato starch solution and cook, stirring, until the sauce boils and thickens.

Soy Sauce Replacement from allergyfree.net

Yields about 1/3 cup, or enough to prepare approximately two meals.

INGREDIENTS

2 tablespoons reduced sodium beef broth
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
2 teaspoons molasses
1 teaspoon sesame oil
1/8 teaspoon garlic powder
black pepper to taste
1/4 cup boiling water

DIRECTIONS

1. Combine all the ingredients. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons.

2. Store in a sealed container in the refrigerator. Use the sauce within 3 – 4 days.

Sometimes this sauce comes out a little sweet so I will add a tablespoon or two of Coconut Aminos to offset the sweetness with a little salty flavor.

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Gluten-Free, Dairy-Free Chocolate Donuts

This morning I made chocolate donuts from a recipe I found on a blog called Tasty Yummies and they tasted pretty yummy!

Here is the recipe:

Gluten-Free + Dairy-Free Chocolate Donuts
makes approximately 8-10 donuts – this is the pan I use

1/2 cup almond flour
1/2 cup buckwheat flour
1/2 teaspoon baking soda
3 tablespoons cocoa powder
1/4 teaspoon of salt
3 large farm fresh brown eggs
1/4 cup coconut oil, melted (you could also use grapeseed oil or melted butter)
1 tablespoon of vanilla
1/2 cup of honey (or other liquid sweetener)

For dipping:
Approximately 1/3 cup of melted dairy-free gluten-free chocolate chips (I like Enjoy Life or Sunspire brands)

Preheat the oven to 350º F. Lightly grease your donut pan with just a bit of coconut oil, vegetable shortening, etc.

In a large mixing bowl, combine the flours, baking soda, cocoa powder and salt, stir until well blended. In a medium sized bowl, whisk together the eggs, coconut oil, vanilla and honey.

Add the wet ingredients to the dry mixture and mix very well by hand or with a mixer. Make sure it is well combined. I find that piping the batter into the pan is easiest. I just fill a gallon-sized freezer bag with the batter and seal it off, then I cut a very small hole at one of the corners and use it like a piping bag, it makes it so easy to fill the donut pan. You could also carefully spoon the mixture into the pan. Fill your donut pan about 3/4 of the way full.

Bake for about 15-18 minutes, or until a toothpick comes out clean. Once cooled, dip into melted chocolate, peanut butter, sprinkle with toppings or just eat plain!

Note: If you are using a donut maker rather than a donut pan, follow the directions that come with your machine for cook times.

Here is a picture of how her donuts turned out:

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And here are mine:

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I did have an issue with the donuts sticking to the pan, even though I sprayed a heck of a lot of Canola Oil all over the inside of the pan & used my finger to make sure it spread evenly.

Speaking of cooking sprays…do you know how hard it is to find a cooking spray that does NOT contain soy?? I finally found H-E-B All Natural No-Stick Canola Oil and it is 100% pure Canola Oil.

OK, back to the donuts. Another problem I ran into was that I filled the wells a little too full. This is what my first attempt looked like right out of the oven:Image

They look like muffins! Haha!

Here was my second batch:

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Much better!

And the best part of all…

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Noah loved them!

Thank you Tasty Yummies for the recipe!

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Thick & Chewy Gluten-Free, Dairy-Free Chocolate Chip Oatmeal Cookies

Instructions
  1. Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
  2. In a large bowl, place the flour, xanthan gum, baking soda, salt and cinnamon, and whisk to combine well. Place the chocolate chips in a medium-sized bowl, add one tablespoon of the whisked dry ingredients, and toss the chips to coat them evenly. Set the chips aside.
  3. Add the granulated and light brown sugars to the large bowl of dry ingredients, and whisk again to combine well, breaking up any lumps in the brown sugar. Add the oats, and stir to combine well.
  4. Add the coconut spread, and mix until combined (the spread will just moisten all of the other ingredients, but the dough won’t hold together just yet). Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir. Add the chocolate chips and reserved dry ingredients to the dough, and mix to distribute the chips evenly throughout the cookie dough.
  5. Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. Place the baking sheets in the freezer until firm, about 15 minutes. Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges). The cookies will still be soft to the touch. Judge their readiness by color, not firmness. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.

Adapted from Gluten-Free on a Shoestring

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Mini Pumpkin Pie Chocolate Chip Muffins

1/4 cup Gluten-Free Bisquick® mix
1/4 cup pure cane sugar
1 teaspoon pumpkin pie spice (I make my own mix)
1 egg, beaten
1/4 cup almond milk
1/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup Enjoy Life mini semisweet chocolate chips
1. Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
2. In medium bowl, stir together Bisquick mix, sugar, pumpkin pie spice, egg, milk and pumpkin until blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each two-thirds full.
3. Bake about 10 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
Adapted from Betty Crocker Mini Pumpkin Pie Pancake Muffins
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Gluten-Free, Dairy Free Blueberry Muffins

Blueberry Muffins

  • 1½ cups (210g) high-quality all-purpose gluten-free flour (I use Bob’s Red Mill)
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • 1½ teaspoons baking powder
  • ¼ teaspoon Hain’s baking soda
  • ¼ teaspoon kosher salt
  • ⅓ cup (67g) sugar
  • 1 cup (187g) frozen whole blueberries
  • 8 tablespoons (112g) Earth Balance Coconut Spread, at room temperature
  • 1 extra-large egg, beaten
  • 1 cup (240g) plain (or vanilla) coconut yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
Instructions
  • Preheat your oven to 350 degrees F. Grease or line a standard 12-cup muffin tin, and set it aside.
  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. In a small bowl, place the frozen blueberries and 1 teaspoon of the dry ingredients on top of the blueberries. Toss to coat, and set the bowl aside.
  • To the large bowl of dry ingredients, add the coconut spread, egg, yogurt and vanilla, mixing well after each addition. The batter will be thick. Add the blueberries and reserved dry ingredients to the batter, and mix to evenly distribute the blueberries throughout the batter.
  • Fill the prepared muffin cups about ¾ of the way with batter. With wet hands, smooth the tops. Place the muffin tin in the center of the preheated oven and bake, rotating once, for 19 minutes, or until lightly golden brown and a toothpick inserted in the center comes out mostly clean. (Mine usually cook a few minutes longer.)
  • Remove from the oven and allow to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
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