Strawberry Frosting DFSFGF

Looking for some kind of cupcake container for my son to bring to school, led me to the Push-Pop Dessert Maker. Cute, huh? :)

Ingredients

2 large strawberries
1 tsp sucanat (or plain sugar)
1/2 cup earth balance natural buttery spread (soy free), room temp
1/2 cup Spectrum organic vegetable shortening, room temp
1 tsp gluten-free vanilla extract
2 - 2 1/2 cups powdered sugar


Directions

Cut each strawberries in to 8 pieces and place in a small bowl. Sprinkle sucanat over the strawberries. Set aside for 5-10 minutes. When most of the sugar has been dissolved, mash or puree the strawberries until there are few to no chunks (unless you like the chunks... then you can leave them) :)

In a large mixing bowl (I use a Kitchen Aid stand mixer), combine the buttery spread, the shortening, and the vanilla. I mix it on high until well combined.

Add the mashed strawberries and combine again.  You may need to scrape down the sides of your bowl to help the strawberries combine.

Add powdered sugar, 1 cup at a time. Mixing completely before adding the next cup.  (I liked the sweetness of 2 cups, but I wanted it a little stiffer so I added an extra 1/2 cup.)

If you need a thinner frosting, add a tsp of water or milk-alternative.

Refrigeration is recommended to maintain best consistency.

Rice Treats

This is an oldie from back in 2008, but I've updated the ingredients a bit to fit our new needs. These  treats were individually wrapped and labeled for my boys' Fall Festival at school. Now the allergy kids can have a treat, too! :)

 

I made a batch with Earth Balance and another with coconut oil. I, personally, like the coconut oil batch better. Enjoy!

 

Ingredients
10.5 oz GF miniature marshmallows (eg. Kraft)
1/4 cup coconut oil (preferred) or DF/SF margarine (eg. Earth Balance buttery spread)
5-6 cups GF crispy rice cereal (eg. GF Rice Krispies)

Directions
Line a 13x9 pan with wax paper and grease with coconut oil.

Melt coconut oil in a large bowl in the microwave (If you have time, you really should do this over low heat on the stove top to preserve the benefits of coconut oil. But... I was in a hurry and this is what I did.)

Add marshmallows to melted oil and mix to coat.

Microwave marshmallows and coconut oil until melted, stirring after each 1 minute. (Or if using the stove, just stir continuously until everything is melted and well combined.)

Add cereal to melted marshmallows slowly, stirring to combine well. Pour mixture into pan and press down with greased fingers.

Cool in the refrigerator. Cut into squares.

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Side note: I didn't realize until after I had stuck my labels on that I forgot to add soy-free. And to make these Top 8-Free, these are of course fish and shellfish-free, too. ;)

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GF DF SF Baked Oatmeal

I tweaked this recipe from Urban Nester who tweaked it from someone else. :) After reading the many, many comments on Urban Nester's post, I realized this is a great adaptable recipe because so many people have made it to fit their own dietary needs and it worked! So, I tweaked it a bit for us and this is what 2 out of 3 of my boys ate and ate and ate. And then asked that I make again next week. (One boy doesn't like oatmeal...period. Even with chocolate.)


Ingredients

Dry:
2 cups gluten-free rolled oats
1/3 cup sucanat
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup walnut (or pecan, flax, etc), ground (optional)

Wet:
1 cup strawberries (any berries work)
2 cups rice milk, original (or other DF milk alternative)
1 large egg (or egg replacement. We can do eggs now.)
3 tablespoons coconut oil, melted
1 tablespoon vanilla extract
1 ripe banana, peeled

 Fold in:
1/3 - 1/2 cup EnjoyLife chocolate chips

Side Note: If you have time, let the milk, egg, and fruit come to room temperature first so that the coconut oil doesn't clump too much when you mix them all together.

Another Side Note: My kids don't like crunchy stuff in their oatmeal, so I ground the walnuts first, but you can leave them in pieces if you prefer... or leave them out all together.  Easy peasy. :)

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DIRECTIONS


Lightly grease 11x7 pan with coconut oil.

In a bowl combine oats, sucanat, baking powder, cinnamon, sea salt, and walnuts (if using).

In a food processor, combine strawberries, rice milk, egg, coconut oil, vanilla, and banana until well combined. The coconut oil may clump back up into solid form a little, but that should be ok.

Combine wet and dry ingredients and pour into greased pan.


To bake immediately:
Fold in chocolate chips. Bake at 375 for 30-40 minutes.

To bake later (Preferred method for a thicker oatmeal):
Cover the dish and place in the refrigerator overnight.

(Mine was in a glass baking dish, so I removed it from the fridge about 30 minutes before baking. I placed it on the counter to allow it to come closer to room temperature first.)

Fold in chocolate chips. Bake at 375 for 30-40 minutes.


Store covered in the refrigerator. Reheated nicely in the microwave. Serves at least 6.


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Notes to self for next time:

• Reduce to 1/3 chocolate chips (we preferred it this way)
• Compare reheat in microwave vs. toaster oven.