Sunday, July 27, 2014

Chocolate Pancakes- gluten free, vegan & top 8 allergen free

Chocolate pancakes, just because..........

No reason, other than we just really wanted a treat!  
We topped ours with a homemade chocolate sauce, which is kind of pudding like and fresh raspberries.  My oldest daughter and husband (who both don't have allergies) topped theirs with some peanut butter, chocolate sauce and raspberries- oh yum!

These truly are more of a dessert than breakfast in my book, but they are fun to make once in a while and delicious to eat!  


gluten free, vegan and top 8 allergen free

Chocolate Pancakes:

1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup Tapioca Starch
1/4 + 1/8 Cup  Unsweetened Cocoa Powder
1/4 tsp.  Xantham Gum
1/2 tsp.  Salt
1 TB  Baking Powder
1/2 tsp.  Baking Soda
1/2 Cup  Organic Applesauce (I use unsweetened)
1 1/2 TB  Egg Replacer
1/4 Cup  Oil, your choice (I use Coconut or Canola)
1/4 Cup  Organic Sugar (or sweetener of choice)
1 tsp.  Pure Vanilla Extract
1 1/2 Cups  Milk Substitute (I use Rice or Coconut Carton)

In large bowl, whisk together applesauce and egg replacer until smooth.  Add oil, sugar, vanilla and milk, stir until combined.  Next add the dry ingredients, brown rice flour, white rice flour, potato starch, tapioca starch, cocoa powder, xantham gum, salt, baking powder and baking soda.  Whisk until smooth and cook on a greased hot skillet.  Add your choice of toppings.  Enjoy!

Chocolate Sauce:

1 Cup  Coconut (carton) Milk
1/2 Cup  Allergy Free Chocolate Chips (I use Enjoy Life)
6 TB  Organic Powdered Sugar
1 tsp.  Guar Gum    *you can leave this out if you like a thinner sauce

In a microwave safe bowl or on the stove top, heat the coconut milk until warm, but not a boil.  Remove from heat source and stir in chocolate chips.  Cool to room temp.  Use a ice bath for quicker cool down if needed.  Once cooled, whisk in powdered sugar and guar gum (if using).  Serve.

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Just about ready to flip!

I sat my chocolate sauce in a ice bath to hurry the cooling process.

Also shared at:  Gluten Free FridaysFoodie Friday

Monday, July 21, 2014

Cream Cheese Blueberry Muffins- gluten free,vegan & top 8 allergen free

Over the years it's been great to see how many new food substitutes have come out on the market.  In the beginning of my daughters Autism and finding out she had so many food allergies there weren't many options.  

When Daiya came out with their line of cheeses and then cream cheese's it was a relief for one, that she could actually try them and two, I could go to the store and buy a substitute instead of making them.  My list of premade foods for my daughter is VERY limited since she has such a long list of allergies and most of the dairy substitutes are made with soy, which is a huge offender for her.  

If you aren't a fan of the Daiya cream cheese, you can certainly use your own favorite brand of dairy free/allergy free cream cheese or make your own (there are several homemade coconut recipes out there that are delish too!)  

Blueberries and cream cheese are just a natural combination to me and having them in a muffin is a simple way to make a recipe using both!  This muffin recipe would make for a great Brunch addition and are good enough to eat like a cupcake.  I hope you enjoy them as much as we do!

gluten free, vegan and top 8 allergen free

Cream Cheese Blueberry Muffins:

1 Cup  White Rice Flour
3/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1/2 tsp.  Salt
1/2 tsp.  Ground Cinnamon
1/2 Cup  Milk Substitute (I use Coconut Milk plain, carton)
1/2 Cup  Organic Applesauce  ( I use unsweetened)
1 TB  Egg Replacer
1/2 Cup  Oil (I use canola or coconut)
3/4 Cup  Organic Brown Sugar
1 tsp.  Almond Extract
1 Cup  Blueberries (fresh or frozen) plus 1 TB extra flour (brown or white)

Cream Cheese Topping:

1/3 Cup  Daiya Plain Cream Cheese Spread (or any preferred cream cheese substitute)
4 TB  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.
In small bowl premix cream cheese, powdered sugar and vanilla and place in refrigerator until ready.  Place blueberries in a small bowl and toss with 1 TB of  brown or white rice flour, set aside.
In large mixing bowl with paddle attachment, add applesauce and egg replacer and mix on medium high until combined.  Next add in milk substitute, oil, brown sugar and almond extract. Mix on medium speed until combined.  Add in white rice flour, brown rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda, salt and ground cinnamon.  Mix on low until combined scraping down with a spatula when needed.  Stir in "floured" blueberries by hand being careful not to break apart.  Fill paper lined muffin tin 3/4 ways full with muffin mixture.  With a spoon or knife make a "well" to hold cream cheese mixture. Scoop 1/2 TB of cream cheese mixture and place into "well".  Bake 25 minutes or until a toothpick comes out clean.  Cool and enjoy!

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Cream cheese mixture

"Floured" blueberries.

Using a knife or spoon, make a "well" to hold the cream cheese mixture.

Fresh out of the oven.


Also shared at:  Fat TuesdayGluten Free and DIY TuesdayTotally Talented TuesdaysCreate Link InspireGluten Free WednesdayAllergy Free WednesdayWaste Not Want Not WednesdayFull Plate ThursdayFoodie FridayGluten Free Fridays

Sunday, July 13, 2014

Fruit & Cream Popsicles- gluten free, vegan and top 8 allergen free

Ready to cool off with a simple treat this summer?

If you have 3 ingredients then you are set to create this easy anytime dessert!
Waiting for them to freeze will be the hardest part......

Getting fruit into my youngest Autistic daughter can be battle ground for us, but luckily she is willing to try it if it's in the form of dessert! 

We always have fun making and creating these delicious fruit and yogurt Popsicles together.  I let her add in special treats to them like allergy free chocolate chips, sprinkles or whatever her heart desires.  Getting her to be creative in the kitchen is such a blessing and a important learning experience.

These simple fruit Popsicles are really quite versatile and you can sub in any fruit you like and any allergy free yogurt that you are able to eat.  You can keep the yogurt out and just focus on the fruit and you will enjoy them just as much!  Or if you would like to make these a little more decadent then add in a bit of dairy free/allergy free ice cream in place of the yogurt and sit back and enjoy!

gluten free, vegan and top 8 allergen free

Fruit & Yogurt Popsicles:
makes 5 Popsicles

2 Cups  Fresh or Frozen Fruit (of choice)   *thaw frozen fruit slightly for quicker blend
1/8 Cup  Sweetener (of choice: honey, maple syrup, coconut palm, sugar, etc.)
1/8 tsp.  Crystallized Lemon Powder (or 1/2 tsp. lemon juice)

1 Carton (6 oz.)  Dairy Free/Allergy Free Yogurt ( I use SO Delicious Coconut brand) any flavor
*add ins:  allergy free chocolate chips, sprinkles etc.

In food processor (or blender) add in fruit, sweetener and lemon and process until completely smooth.
Pour into Popsicle forms 1/4 to 1/2 way, add a dollop of yogurt plus any add ins and repeat until filled to top.  Add Popsicle stick and freeze 3-4 hour until set.  Enjoy!

*note- if using a seedy fruit, you may want to strain before pouring into forms to avoid sensory eating issues.

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Strawberry and vanilla yogurt with allergy free chocolate chips!  

Also shared at:   Gluten Free Fridays,Foodie Friday