Sweet Cereal Snack Mix- gluten free, vegan and top 8 allergen free

Here is a highly addictive allergy free cereal snack mix.  It just takes minutes to prep and bake.  

You can play with the flavor of this and add in any extra spice(s) you like or even different ingredients depending on your allergies, likes or dislikes.

This always ends up in a cereal bowl with "milk" for me~



gluten free, vegan and top 8 allergen free


Sweet Cereal Mix:

2 Cups  Rice Cereal 
1 Cup  Cocoa Brown Rice Crispies Cereal 
1 Cup  Pretzels ( I use Energ-G- allergy free)
1 Cup  Organic Raisins
1 Cup  Organic Coconut Flakes (unsweetened/non toasted)

1/4 Cup  Coconut Oil
1/4 Cup  Coconut Nectar
1/4 Cup  Honey or Maple Syrup
1/4 tsp.  Organic Pure Almond or Vanilla Extract

Preheat oven to 340 degrees.  Line a cookie sheet with parchment.
In large bowl mix together dry ingredients (minus coconut).
In small saucepan heat to simmer coconut oil, nectar and honey, remove from heat and add in extract.  Pour over dry cereal mix and stir to coat.  Place on a parchment lined cookie sheet and bake 10 minutes.  Remove from oven, add coconut flakes, stir and bake for another 5 minutes. Cool and store in a airtight container.  Enjoy!

Just throw the dry ingredients in a big bowl to mix.

Bring the wet ingredients to a quick simmer and add to dry.

Bake for 10 minutes then add coconut and bake 

another 5 minutes and done!

Once cooled, store in a airtight container.

Home Sweet Fall Home

Next to cooking,  I love to decorate

 for the Holidays and different seasons.  I go through a lot

of tablescape and mantle changes throughout the year!

Mr. Skeleton is new this year!

I thought he would go perfect with 

my favorite black tablecloth~

I always like to add some bling~

This is one of the two fireplace mantles.

I usually end up rotating the silk plants for

the different seasons or holidays, but the "base"

basically stays the same.

 The chalkboard is new this year and has been

a lot of fun changing out for all different

occasions.  

 Happy Fall!

Raspberry Chocolate Chip Crumble Muffins - gluten free, vegan and top 8 allergen free!

These delicious Raspberry Chocolate Chip Muffins taste like a mini crumb cake.
  
A very simple muffin recipe, but sure to please most anyone!  This would be wonderful for breakfast, brunch, snacking or dessert.  

You could certainly replace the raspberry filling with any preserve flavor and change out the chocolate chips for nuts (if your allowed) or even coconut instead.  It's a very versatile recipe, so feel free to get creative!

I hope you enjoy-



gluten free, vegan and top 8 allergen free!



Raspberry Chocolate Chip Muffins with Coconut Crumble:
makes 12 muffins

1 1/4 Cups White Rice Flour
1/2 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xatham Gum
1/2 tsp.  Salt
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1 tsp.  Ground Nutmeg
1 Cup  Brown Sugar
1/2 Cup  Canola or Coconut Oil (melted)
1/2 Cup  Unsweetened Applesauce
1 tsp.  Pure Vanilla Extract
5+ TB   Milk Substitute ( I use Unsweetened Rice Dream)
1 TB  Egg Replacer mixed with 3 TB warm water
1/3 Cup  Enjoy Life Chocolate Chips

1/2 Cup  Raspberry Preserves

Crumb Mixture:

1/4 Cup  Brown Rice Flour
1/2 Cup  Brown Sugar
1/4 Cup  Unsweetened Coconut
1/4 Cup  Oil  (I use either melted Coconut or Canola)
1/2 tsp.  Ground Nutmeg

Preheat oven to 350 degrees.  Line pan with 12 baking cups.
In small bowl combine all the Crumb Mixture ingredients, stir well-set aside.
In large mixing bowl with paddle attachment add; white rice flour, brown rice flour, potato starch, tapioca starch, xatham gum, baking powder, baking soda and nutmeg.  Mix on low speed until blended.  Add in brown sugar, oil, applesauce, vanilla, milk substitute and egg replacer mixture.  Mix on medium speed, scraping down when needed, until ingredients are incorporated.  You may need to add a tablespoon or more of milk substitute if batter is to thick.  Keep in mind this is not a pourable batter when adding extra liquid.  Stir in chocolate chips.  Fill prepared baking cups up 1/2 way with batter, add a spoonful of raspberry preserves.  Fill to top with remaining batter and top with crumb mixture.  Bake at 350 degrees for 25- 30 minutes or until a toothpick comes out clean. Cool.  Enjoy!

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