Banana Chocolate Chip Cookies

I always have extra ripened bananas sitting around ready to be used in recipes.  I buy to many and they ripen to quick!  

Here's a little twist on chocolate chip cookies.  Throw in some ripened bananas and you get a cake like banana flavored cookie. Yum!

Enjoy!

gluten free/vegan ......allergy free!

Banana Chocolate Chip Cookies:
parchment lined cookie sheet

1 1/2 Cups  Brown Rice Flour
1/4 Cup  White Rice Flour
1/2 Cup  Tapioca Starch
1/4 Cup  Potato Starch
1 tsp.  Xantham Gum
1 tsp.  Baking Soda
1/8 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/2 tsp.  Ground Cinnamon
1/2 tsp.  Ground Nutmeg
1/2 Cup  Spectrum Shortening
1/4 Cup  Butter Substitute (I use Earth Balance Soy Free)
2 large   Bananas-mashed
1 TB  Egg Replacer mixed with 1/4 Cup  Milk Substitute
2 tsp.  Pure Vanilla Extract
1/4 Cup  Organic Granulated Sugar
1/2 Cup  Organic Brown Sugar or Coconut Palm Sugar
1 Cup  Enjoy Life Chocolate Chips (mini or chunks)

Preheat oven to 370 degrees.  Line cookie sheet with parchment paper.
In small bowl combine, brown rice flour, white rice flour, tapioca starch, potato starch, xantham gum, baking soda, baking powder, salt, cinnamon and nutmeg.  Set aside.
In large mixing bowl with paddle attachment cream; Spectrum, "butter" and sugars.  Add bananas, egg replacer mixture and vanilla and mix on low until combined well.  With mixer on low, slowly add in dry mixture.  Once combined stir in chocolate chips.  Spoon onto prepared baking sheet and flatten cookie dough with a wet spoon if desired.  Bake 10 minutes.  Let cool and enjoy!

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Also shared at: Fat Tuesday,Tasteful Tuesday Party,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Wellness Weekend,Heeling With Food Friday,Whole Food Friday

Pizza Cups -Allergy Free!

Just in time for Super Bowl or pizza night these allergy free Pizza Cups can be enjoyed by everyone!

The great thing about a recipe like this is that it can be so versatile.  You can make them to every one's liking by adding or taking out ingredients.  

With one batch I did three different variations to fit my families likes and allergy (or not) needs!
I did one type for my youngest who has the most allergies and dislikes.  I did another type for myself and a third for my husband and oldest daughter who like and can eat, real cheese.

The pizza dough is a yeast style, but don't let that differ you from making it.  I'm not one for difficult bread recipes, so this is straight forward and basic.  The only two things you want to be sure of is that you have good yeast and your liquid is the right temperature, as listed in the recipe.  I use a instant thermometer to always check my liquid temps, which is a life saver.  I've tried several time just to guesstimate by touch and have screwed up many times!   



gluten free/allergy free
*can be vegan- depending on your toppings!

Pizza Cups:
2-12 cup muffin tins

1 Cup  Rice Milk (or milk substitute of your choice)
1/2 Cup  Water
3 TB  Olive Oil
3/4 Cup + 2 TB  Brown Rice Flour
3/4 Cup + 3 TB  White Rice Flour
1 Cup  Potato Starch
1/2 Cup + 1 TB  Tapioca Starch
1 tsp.  Xantham Gum
4- 6 TB  Organic Granulated Sugar (or sweetener of choice)
*amount depends on how sweet you would like it to taste, but do add 3 TB at the very least to "feed" the yeast.
1/2 TB  Rapid Rise Yeast
1/2 TB  Fine Sea Salt
1/2 tsp.  Garlic Powder
2 tsp.  Dry Minced Onion

*Toppings, pizza sauce and grated "cheese"- your choice!

Preheat oven to 200 degrees.  Grease 2, 12 cup muffin tins (*this recipe makes about 16 pizza cups)
In microwave safe bowl add rice milk, water and oil.  Heat until 120 degrees. Set aside.
In large mixing bowl with paddle attachment add; brown rice four, white rice flour, potato starch, tapioca starch, xantham gum, sugar, yeast, salt, garlic powder and dry minced onion.  Mix on low for a few seconds to blend together.  Slowly drizzle in warmed liquid mixture while mixer is on low to dry mixture.  Mix on medium/low for 2 minutes, scraping down as needed.  Fill prepared muffin tins 1/2 full.  Turn off oven and place pans in for 25 minutes to rise.  Once risen, remove from oven.  Preheat oven to 380 degrees. Using a spoon, press into risen dough cups to make a well.  Add sauce and desired toppings.  Bake for 18 minutes.  Remove and enjoy!

Muffin cups half full and ready to rise in warmed oven

The risen dough

Make a well with spoon for the toppings

Add your favorite allergy free toppings!

We did some with Diaya mozzarella shreds and some with real mozzarella

This is how my youngest daughter prefers hers, ground turkey
 and Daiya mozzarella shreds...plain, plain, plain!

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Also shared at:Fat Tuesday,Tasteful Tuesday Party,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Heeling With Food Friday,Whole Food Friday

Pink Sugar Cookie Bars

I thought I would get a jump start on Valentines Day treats with a pretty pink Sugar Cookie Bar.

*I will have to apologize up front for the use of food coloring (evil) and the non-natural sprinkles as part of this recipe! ......let me explain~

This is a gift to my youngest daughter who is my inspiration for all my allergy free cooking.  
She has been obsessed (that is putting it lightly) with rainbow-colored food!  She has been googling pictures constantly.  For Christmas, her wish was for Santa to bring her sprinkles.
She didn't want "her" food coloring and sprinkles, the all natural kind.  She wanted the beautiful brightly colored kind that she keeps seeing everywhere!  She actually shed a tear at the grocery store when I told her we couldn't buy them once.  

So I broke down and bought her some food coloring and non natural sprinkles.  We have stayed away from any and all food coloring since her Autism diagnosis, knowing the havoc it can reek.  (And needless to say, she lucked out eating a cookie and didn't have any awful effects)  It's funny and sad at how such a simple thing can make her feel left out from everyone else.  

That is why I strive so hard to cook and bake allergy free foods.  I don't see why anyone should have to miss out on eating and making delicious recipes just because their body rejects them.  
I promise not to make a habit to bake or cook with these items, but just this once I needed to let my daughter "experience" what everyone else gets to take for granted.  The next batch will have all natural pink color and all natural sprinkles!

These cookie bars came out amazing!  The cookie bar itself has a tender center, but still has a beautiful crumble to it.  I added almond flavor to it for a true sugar cookie taste, but if you prefer vanilla extract flavor instead, that would work also.  I would just increase the amount for vanilla since it is not as strong of flavor.  The icing is my standby Butter Cream recipe and you can't go wrong with that!  You always want to serve these at room temperature so the icing has time to soften and the cookie has time to relax.  

I hope you can share these with someone you love and bring a smile to their face!  


gluten free/vegan



Sugar Cookie Bars with Pink Butter Cream Icing:
12 X 8 Brownie Pan -

1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour (I used sweet white rice flour)
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
3/4 tsp.  Xantham gum
1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/2 Cup  Butter Substitute ( I use Earth Balance Soy Free)
1 Cup  Organic Granulated Sugar
1 1/2 tsp.  Egg Replacer mixed with 2 TB warm water
2 TB  Coconut Milk Yogurt (I used So-Delicious vanilla)
1/2 tsp.  Almond Extract (gluten free)

Preheat oven to 375 degrees.  Prepare a 12 x 8 brownie pan with parchment paper or oil.
In small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder and salt.  Set aside.  In large mixing bowl with paddle attachment combine; "butter" and sugar.  Mix on medium/low until light and fluffy (about 1 minute).  Next add egg replacer mixture, "yogurt" and almond extract.  Mix on medium low until well incorporated.  On low speed add in flour mixture, slowly. Mix on low until completely combined (1 or 2 minutes).  Press into prepared pan and bake for 15 minutes or until a toothpick comes out clean.  Cool completely and decorate with icing and sprinkles.  Enjoy!


Pink Butter Cream Icing:

1/4 Cup + 1/8 Cup  Butter Substitute ( I use Earth Balance Soy Free)
1/4 Cup + 1/8 Cup  Spectrum Shortening
Pinch of Salt
2 1/4 Cups  Organic Powdered Sugar
1 1/2 TB  Coconut Milk (carton)
1 tsp.  Pure Vanilla Extract

In large mixing bowl with paddle attachment add; "butter", Spectrum and salt.  Mix on medium/low speed for about 1 minute.  Add powdered sugar, coconut milk and vanilla.  Mix on medium/low until light and fluffy (1-2 minutes) scraping down with a spatula when needed.  Add in desired drops of food coloring and mix until color in completely incorporated.  Spread onto cooled cookie bar and top with sprinkles.

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Also shared at: 

Fat Tuesday,Gluten, Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Whole Food Friday

Cinnamon Raisin Bread

This is my youngest daughters new favorite bread.

We go back and forth on foods constantly, and now we are back-on to raisins!  

It's so exciting when she accepts a food (again) and we can try and work it into as many recipes as possible.  Autism can be very narrow minded, so it's the little things that excite us as parents and caregivers.  

This is a really delicious bread and stands on it's own, but is even more yummy when used as a sandwich bread, french toast or grilled on the stove top with some butter. Yum! 

Don't be weary of the yeast in this recipe.  It is probably the simplest yeast bread recipe you'll ever bake.  The key to it turning out right is making sure your warmed liquid is at the 120 degree mark and you don't rise it to much.  I have made the mistake many times letting my bread rise a bit to high and then once in the oven, it "pours" over the pan as it bakes and makes such a lovely mess! (not!)  

 I hope you enjoy this recipe and it brings a bit of change to your everyday bread.........

gluten free/vegan......allergy free!


Cinnamon Raisin Bread:
Glass Pyrex Loaf Pan 8.5 X 4.5 X 2.5 Inches

1 1/2 Cups  Rice Milk
3 TB  Oil ( I used coconut/canola blend)
3/4 Cup  Brown Rice Flour
3/4 Cup  White Rice Flour
1 Cup  Potato Starch
1/2 Cup  Tapioca Starch
2 tsp  Xantham Gum
5 TB  Organic Sugar (of choice)
1/2 TB  Salt
1/2 TB  Active Rise Yeast
1 TB  Ground Cinnamon
2 TB  Palm Sugar
1 Cup Organic Raisins

Preheat oven to 200 degrees, turn off.  Oil/grease loaf pan, set aside.
In small bowl combine; ground cinnamon, palm sugar and raisins.  Stir together and set aside.
In large mixing bowl with paddle attachment add; brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, sugar, salt and yeast.  Mix on low for a few seconds to incorporate.  In microwave safe bowl heat milk and oil until a thermometer reads 120 degrees.  Add warmed milk to flour mixture and mix on medium/low for about 2 minutes, scraping down as needed.  Once mixed, add in raisin mixture and mix on low until just blended.  Scrape into greased loaf pan and cover with plastic wrap and rise in warmed oven for 20-30 minutes.  Remove and preheat oven to 380 degrees.  Place pan into oven with foil "tent" and bake 10 minutes.  After 10 minutes, remove "tent" and bake additional 33 minutes or until done.  Remove and cool completely.  Slice and enjoy!

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Also shared at:Fat Tuesday,Gluten Free Wednesdays,Allergy Free Wednesday,Gluten Free Fridays,Whole Food Friday,Wellness Weekend,