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. :)

****************
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.


****************


Notes to self for next time:

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

HOMEMADE Coconut Milk Yogurt

Funky Food writes that she has successfully made homemade coconut milk yogurt at home!  I LOVE coconut milk yogurt, but WOWSERS (!), it is expensive!

So Delicious

Check out her starting recipe (originally made with milk, but shows an update at the end of the post) and be sure to read the comments for further suggestions regarding thickening of the yogurt.  Then you should check out her updated recipe specific to the coconut milk.

Have you successfully made dairy free yogurt at home?  Add your link to the comments, please! Thanks!

Dairy-Free, Egg-Free French Toast

Dairy-Free, Egg-Free French Toast

1/2 cup vanilla soymilk (I used Very Vanilla by Silk)

1/2 cup applesauce (unsweetened)

2 Tbsp vegetable oil

1 Tbps flour

dash cinnamon

several slices of bread (I have used homemade French Bread and regular store-bought bread)

1. Mix ingredients together.

2. Dip bread in mixture.  I found that letting it soak in on a wire rack for a minute or two helps.  Than I took a knife and scrapped off the excess.

3. Bake each side 5 minutes or until golden brown.  I set my skillet at 350 degrees or on the stove on medium to medium-low.

**Stick extras in freezer for an easy breakfast.**

Dairy Free Chocolate (Avocado) Pudding

Ok, this is going to sound strange, but here are your ingredients:

avocados
cocoa powder
vanilla extract
maple syrup


(not so scientific) Directions

Place desired number of avocados in food processor. (Three regular sized ones give a nice sized portion for four people.)

Start processing. Add cocoa powder by the tablespoon until the green turns brown like chocolate. You may need to stop the processor and scrape down the sides. Add a dash of vanilla. Then begin adding the maple syrup while processing and do several taste tests until it is sweet enough.

Enjoy!

PS. My kids have been known to make a mess while eating this! :)

~I found this recipe at Green & Crunchy

Buckwheat Pancakes

Pancakes are a weekend favorite in our house - the only problem is that most of the packaged mixes contain at least one of the foods my son is allergic to. And if the mixes don't contain them, the recipe calls for eggs or milk.

I started making my own mixes not too long ago and not only are they allergy-free and easy to make, but they save a TON of money!!

Buckwheat Pancakes

Blend the following ingredients:

• 1 1/2 c. water
• 3 T oil (we prefer coconut oil)
• 1 c. buckwheat flour
• 1 t. baking powder
• 1/2 t. salt
• 1 t. vanilla

You could add 1/2 c. sugar to the mix to sweeten it. We prefer to drizzle our pancakes with maple syrup instead.

This recipe should make 6 large pancakes (8-10 small).

Enjoy!

Dairy Free Egg Free Waffles

Although the original recipe (Naked Vegan Waffle), was already DF and EF, I adjusted a few other ingredients to suit our dietary desires. Here's the resulting recipe for a great basic waffle:

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups almond milk (plain or vanilla)
  
• 1/4 cup coconut oil
  
• 1/4 cup sucanat
  
• 2 tsp vanilla
  

Sift or whisk together the flours, baking powder, baking soda, and salt in a large bowl. Mix the almond milk, coconut oil, sucanat, and vanilla in a medium bowl. Pour the milk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

Healthier Breakfast Cookies

Although we've enjoyed the previous breakfast cookie recipe I've posted, I wanted to make it a little healthier. I had already reduced the sugar amount from the original, but now I've changed a few more things. I may even try to reduce the sugar further the next time I make them.

Here's our current recipe:

1 cup margarine or coconut oil
1 cup sucanat
1/2 cup brown sugar
1/2 cup applesauce (not sweetened)
1/2 cup peanut butter substitute
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
2 cups whole wheat flour
1 cup oatmeal
1 cup dry cereal (your choice)
1/2 cup dairy free chocolate chips

OPTIONAL ADDITIONS
2 Tablespoons wheat germ
2 Tablespoons hemp seed
2 Tablespoons milled flax
1/2 cup coconut flakes
1/2 cup raisins or other dried fruit
1/2 cup nuts


Directions

Melt together the margarine or coconut oil. Add sugars and cream thoroughly.

Mix remaining ingredient and stir in any or all of the optional ingredients.

Drop by rounded Tablespoons onto lightly greased cookie sheet.

Bake at 350 for 11-13 minutes. Makes 3 dozen.


***Just a few notes:

These cookies do NOT turn a golden brown, but they continue to crisp up after cooking. I have found that I get best results when they are still just a little gooey coming out of the oven and leave them on the cookie sheet to cool for at least 5 minutes. Then I transfer them to a cooling rack.

However, if I do over cook and they are just too crispy to enjoyably eat, they are WONDERFUL broken up into a bowl of almond milk and eaten like cereal in the morning for breakfast! They are practically oatmeal and cereal after all!

For the cereal, we use Lucky charms or Fruit Loops to add some color, but I'm sure something healthier would work, too. :)

For the peanut butter substitute, both almond butter and sunbutter gave good results, but I prefer Sunbutter for it's stronger taste.

When using this much coconut oil, it will be necessary to refrigerate these cookies or they will fall apart easily.

Amish Baked Oatmeal

Original Recipe here.

So good on a cold morning! This serves about 6.

Converted to fit our needs below... ;)


1/3 cup coconut oil
1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk alternative (I've used both soy and almond with good results)
2 tablespoons milk alternative
3 cups oatmeal (regular or quick)


Melt coconut oil.

Grease 1 1/2 quart baking dish and add applesauce. Add brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well, no lumps.

Whisk in coconut oil and both measures of milk alternative, then add oats. (The coconut oil will start solidifying again and that's fine.)

Stir well, and refrigerate OVERNIGHT.

Bake, uncovered, at 350 for 35-45 min, or until set in the middle.

Serve hot with warm milk alternative poured over. (My boys also like a little extra brown sugar sprinkled on top.)

To reheat, just put in the oven again at 350 until desired warmth.

Dairy Fee Egg Free Apple Muffins

I love these muffins! The original recipe came from Mama of Boys, but I have changed it quite a bit to fit our needs and make it a little healthier. I'm also going to experiment with more chopped apple because it's just so good when I get a bite with apple chunks! :)

1 1/2 c AP flour
1/2 c Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c dairy free margarine or coconut oil, softened
1 c white sugar
3/4 c unsweetened applesauce
1 tsp vanilla
1 c apple, peeled and chopped
1 tsp cinnamon
1/8 tsp nutmeg


Preheat oven to 350.

In a large bowl, beat margarine (or coconut oil), sugar, applesauce and vanilla. (If using coconut oil, the mixture will be "grainy" looking from the oil solidifying again.)


Mix flours, baking powder and soda, salt, cinnamon and nutmeg. Add to applesauce mixture. Stir until just moistened.

Fold in apple chunks. Mixture will be thick.

Spoon into muffin cups, filling 3/4 full.

Bake 30 - 35 minutes.


Makes about 18 muffins.




ICING

3/4 c confectioner's sugar
1 Tbsp dairy free margarine
3/4 tsp vanilla
2 tsp warm water

Mix together and pour over warm muffins. If the icing hardens before you have finished pouring, can be reheated in the microwave to return to glaze consistency.

Breakfast Cookies: Dairy-free, Egg-free

Gayle calls these Babysitter Cookies and she's posted them on recipezaar.com. They are fantastic and "healthier" than your basic cookie because you can sneak a few extra things in! :)

Here's the recipe I use:

1/2 cup dairy free margarine or coconut oil
1/2 cup shortening
1/2 cup white sugar or sucanat
1 cup brown sugar
1/2 cup applesauce
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups AP flour
1/2 cup whole wheat flour
1 cup oatmeal
1 cup cereal (we use Lucky charms for the extra colors)
1/2 cup dairy free chocolate chips (Kroger brand semisweet are DF)
1/2 cup peanut butter substitute - (both almond butter and sunbutter gave good results, but I prefer Sunbutter)
2 Tablespoons wheat germ (optional)
2 Tablespoons hemp seed (optional)
2 Tablespoons milled flax (optional)

Other optional suggestions she gives, but I have not tried:
1/2 cup coconut (optional)
1/2 cup raisins (optional)
1/2 cup nuts (optional)


Directions

Melt together the margarine (or coconut oil) and shortening. Add sugars and cream thoroughly.

Add applesauce, vanilla, baking powder, baking soda, flour, oatmeal, cereal and mix well. Mix in peanut butter substitute and chocolate chips.

Stir in any or all of the optional ingredients.

Drop by rounded Tablespoons onto lightly greased cookie sheet.

Bake at 350 for 10-12 minutes. Makes 3 dozen.


***Just a note: these cookies do NOT turn a golden brown and continue to crisp up after cooking. I have found that I get best results when they are still just a little gooey coming out of the oven and leave them on the cookie sheet to cool for at least 5 minutes. Then I transfer them to a cooling rack.

However, if I do over cook and they are just too crispy to enjoyably eat, they are WONDERFUL broken up into a bowl of milk and eaten like cereal in the morning for breakfast! They are practically oatmeal and cereal after all! :)

We really enjoy these cookies!

Dairy-Free Egg-Free Blueberry-Flaxseed Muffins

I updated this recipe to also exclude eggs. The original is from, "Cooking for Health & Flavor", and it's on page 67. Turned out just as good with the applesauce as it was with eggs (and cheaper, too)! Yippeee! Witt loves them!





1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 c + 1/8 c applesauce
2/3 cup packed light brown sugar
1 cup buttermilk (I used my substitution)
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)

(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)


Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you don't have buttermilk on hand and will be using the substitution, start it first.

The original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.

Scoop batter into muffin cups. Sprinkle tops with sugar.

Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.

Dairy-Free Egg-Free Yellow Squash Muffins

(This recipe is featured on Allergy Sense)

I found the original hand-written recipe on a piece of notebook paper in a cookbook that I purchased at a yard sale. Because Witt is allergic to eggs, I substituted 1/4 c applesauce for each egg and they turned out great! (without apple flavor)

(For a healthier version of these muffins, click here.)



2 lb Yellow Squash (about 8)
1/2 c Applesauce
1 c melted DF Margarine
1 c White Sugar
3 c AP Flour
1 Tbs + 2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda

Boil squash until tender. Drain. Return to pot and mash.

Measure 2 cups of squash into another bowl. Add applesauce and margarine. Mix. Add remaining ingredients. Mix. Fill ungreased muffin cups 3/4 full. Bake 350 until lightly golden brown; about 15 - 20 minutes.

Green Smoothies

There's no "real" recipe for these, it's just a hodgepodge of veggies and fruits. However, I have learned that I like the veggies to be liquefied, so I generally add them first with about 2 - 4 cups of water and blend. Then I add my fruits and other ingredients. Blend again. (I love the liquefy button!) I like to drink mine with a straw especially when I'm adding more greens and removing some fruit.

Here are the foods I've used in my green smoothies (not all at the same time... different combinations each day):

Veggies
Spinach
Kale
Mustard Greens (don't like)
Collard Greens
Yellow Squash
Zucchini
Snow peas
Snap peas
carrots
avocado

Fruits (fresh or frozen)
apples
pears
bananas
peaches
pineapple
mango
kiwi
strawberries
oranges
blueberries
raspberries/blackberries (don't like because the seeds never really go away)

Other
Milled Flax Seed
Wheat germ (very little... I don't like the taste)
Hemp seed
Stevia
Frozen orange concentrate
Vanilla
Cinnamon (just a little... too much will numb your tongue... trust me.)
Vanilla Soy/Rice Milk


Basically anything will do. Fruits and veggies don't have a chance to go bad around here anymore!

I haven't tried a savory green smoothie yet (garlic, onion, other veggies, no fruit).
Have you?

Dairy Free Apple Butter

With permission from Coins In the Couch


4 cups of peeled, chopped granny smith apples (about 4 apples)
2T balsamic vinegar (I used apple cider vinegar because that's what I had)
1T ground cinnamon
1/4 tsp ground cloves
3/4 cup packed dark brown sugar (I used light)
1/4 cup butter, divided (DF margarine)
1/2 tsp salt
1 1/2 tsp vanilla

Combine apples, sugar, vinegar, 2T butter, cinnamon, salt and cloves in crock pot. Cook 6-8 hours on low. After 6-8 hours stir in remaining 2T butter and vanilla. Serve with warm biscuits. Makes 2 cups.

I also served with crescent rolls because they are dairy free; but really, you might just like to eat it with your fingers, like Nathan. ;)

Blueberry-Flaxseed Muffins (Dairy Free)

It's been forever since I've posted a new recipe. Sorry folks, I've been sticking with the good old standbys you already see listed! :) I did, however, make try out these muffins last weekend with the boys. We all loved them! The boys really enjoyed topping them with sugar - they thought that was spectacular!

I got this from my new favorite cookbook, "Cooking for Health & Flavor", and it's on page 67.

1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 egg
1 egg white
2/3 cup packed light brown sugar
1 cup buttermilk substitution
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)

(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)


Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you will be using the substitution, start it first.

Now, the original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.

Scoop batter into muffin cups. Sprinkle tops with sugar.

Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.

Egg Free Dairy Free Pancakes

These pancakes are AWESOME!! We had them Christmas morning and they were gone quickly! Jeff even asked for them again recently. I found the original recipe on Kylie's Blog and with her permission, here's my ever-so-slightly tweaked version:

1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup plain or vanilla milk substitute (we love Almond in this recipe)
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract

Her Instructions:

Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)

Add sugar. (Whisk these together is you don't have a sifter.)

Add Vanilla and Oil and half the soy milk. Whisk together.

Gradually add the rest of the soy milk until thick pouring consistency.

Heat Frying pan - needs to be reasonably hot. I used vegetable oil - but you could use spray. Oil/spray for each pancake - they do stick otherwise. I found with this recipe the pancakes worked best if they were on the small side. If the were too big they were difficult to turn.

What I did:

I used a skillet and heated it to 250, sprayed with olive oil. I used a 1/4 cup to make 2 pancakes to keep them small as she suggested. Yield: 16 wonderful little pancakes just right for my boys' hands! :)