Masa Apple Hand Pies with "Eggnog" Icing -gluten free, vegan & top 8 allergen free

After a long break from blogging, I'm back!

Sometimes you gotta step back, take a break from any "extra" activities in life and focus on the family and go after some Autism "issues" at full force!

I'm so happy to be back and share some more Allergy Free treats with anyone who's interested. Now that we survived Halloween, we are ready for the Holiday season and all the changes the weather is going to throw at us here in the beautiful Pacific Northwest!  Bring it.

One recipe we have really been enjoying is our Masa Hand Pies.  We make them savory and sweet. There are endless filling opportunities for Hand Pies, which makes me very happy!  ( It's the little things ) 

So, of course, since we are heading into the pie making season- I figured I should start out with a sweet version first.  Delicious Apple Hand Pies with a Coconut Eggnog Icing.   Yum.  These are best if served fresh, but no one was complaining when we reheated them the next day- just saying.



gluten free, vegan and top 8 allergen free


Masa Apple Hand Pies with Coconut Eggnog Icing:
makes 8 Hand Pies


Masa Hand Pie Dough:

1 1/3 Cup Masa Corn Flour
1/4 tsp.  Salt
1 TB  Granulated Sugar (of choice) *can leave out
3/4 Cup  Hot (tap) Water
4-6 TB  Cold (tap) Water

Canola oil for frying

In medium bowl mix masa, salt and sugar together.  Add in hot water and mix until crumbly.  Cover bowl tightly and let set for 30 minutes.   After 30 minutes add in cold water 1 tablespoon at a time until you can form a ball.  I always "mix" with my hands to work in the water.  (You don't want a really wet dough)  Separate into 8 small balls.  Using a tortilla press lined with parchment, press into a 5-5 1/2 inch circle.  Slide you parchment with the masa round into your "form" and fill with 1 heaping spoonful of the cooled apple pie mixture.  Press closed firmly.  I always pinch around the edge with my fingers to insure a sealed edge.  Lay on a tray and cover with a wet towel until ready to fry.  Heat 1/2 inch of oil in pan.  Fry 1-2 minutes on each side until golden brown.  Lay on paper lined cooling tray.  Cool slightly and frost.  Enjoy!

Apple Pie Filling:

2 Apples (of choice)  Pealed and finely chopped
1 TB  Butter  (I use Earth Balance-Soy free butter stick or spread)
1/4 Cup  Organic Brown Sugar
dash of salt
1/4 tsp.  Ground Organic Cinnamon

Over medium heat in a small saucepan melt butter and add in prepared apples and salt.  Cook 5 minutes or so until soft.  Add in sugar and cinnamon and cook additional 5 minutes.  Cool before filling hand pies to fry.

Coconut Eggnog Icing:

1 TB   Coconut Milk Eggnog  (I use So Delicious brand)
1 TB   Butter, softened   (I use Earth Balance-Soy free)
1 Cup  Organic Powdered Sugar
1/8 tsp.  Ground Organic Cinnamon

Mix all ingredients in small bowl until combined.  Ice hand pies once slightly cooled.

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This is the tortilla press I use.  I've tried many, but the
cast iron type works the best.  If you don't have one just
roll out the dough between parchment paper into a
5-5 1/2 inch  round.  *don't forget to line the tortilla press.

I bought a set of these years ago in all different sizes.
 If  you don't have any of these forms, just fold over and
pinch closed and add detail with a fork.

This is how the Masa Dough looks before you cover and
let sit for 30 minutes, very crumbly.

Once you start adding the cold water, mix with hands and the
dough will start to form together with very little water
added.  You don't want a gooey/wet dough.

Form into small balls and press into 5-5 1/2 inches round.

Fill your pressed dough with 1 heaping tablespoon of the apple
pie mixture and seal.  * I just slide the parchment right over
to the form and seal it that way.

I always take a pinch of the dough and test the temperature
of the oil before adding the Hand Pie.

Fry 1-2 minutes on each side.

Once golden brown, cool on a paper towel lined cooling rack.

Once slightly cooled.....ice!

Delicious!

Also shared at:    Gluten Free Wednesday, Allergy Free Wednesdays, Show and Share Wednesdays, Full Plate Thursday, Gluten Free Fridays, Foodie Friday, Fat Tuesday, Create Link Inspire, Totally Talented Tuesdays

S'more Dip- gluten free, vegan and top 8 allergen free

This S'more dip is pretty decadent! 
If you don't have a campfire handy or would just like a different twist on a s'more this is the way to go.  I had some leftover homemade graham crackers and wanted to try something new with them.  

It is actually as quick as making a campfire s'more since you can use your microwave for this simple dessert.  And less hassle than having to make a fire!  

I would have to compare the chocolate dip portion to a marshmallow fluff texture that you could buy in the store.  When creating it I really wanted the dip to have a milk chocolate flavor since my daughter has never really tasted actual milk chocolate.  I know there are chocolate bars out there that are called "milk chocolate" but they don't taste like that to me!  Adding in the Daiya cream cheese spread gives it a little twist and calm down the sweetness factor.

This would be a perfect recipe to throw together for the upcoming 4th of July holiday and your backyard camp-outs this summer.  Adults and kids alike will enjoy this simple treat and no one will be the wiser in knowing that it is allergy free!  

Happy Summer!




gluten free, vegan and top 8 allergen free......

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The consistency is quite thick one all the ingredients are added.

Make sure to get the marshmallows nice and toasty!

Also shared at: Fat Tuesday,Gluten Free & DIY Tuesday,Totally Talented Tuesdays,Gluten Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,

Easter Nests - gluten free, vegan (top 8 allergen free!)

Hoppy Easter!

This recipe is for the Allergy Free kids in all of us!
Making a novelty Easter treat is nothing but fun and simple.  You can grab the kids to join you because this one just takes a few minutes and even fewer ingredients.  (......my kind of recipe!)

Luckily there are so many great allergy free (pre-made) snacks out there, it makes it simple to improvise this kind of treat.  I love being able to bring my youngest daughter to a Easter Celebration and not have her feel left out with what the non allergy kids get to enjoy.  She may be Autistic, but she certainly knows when she is missing out on fun holiday treats!  The bonus to this is she also can help make such a simple recipe for the special day.

Here's wishing you the most wonderful Easter Holiday!
Family, food, treats and fun!


gluten free, vegan....allergy free


Easter Nests: 
1 regular or mini muffin tin
*makes 4 regular or 6-8 mini  (can double or triple depending of quantity needed)

1 Cup  Rice Cereal   (I used Crunch Ems)
1/4 Cup  Organic Coconut (shredded, sweetened or unsweetened-your choice)
1 tsp.  Organic Coconut Oil
1/4 Cup  Enjoy Life Chocolate Chips
2  Vegan Marshmallows
Organic Allergy Free Jelly Beans

Line a muffin tin with plastic wrap and grease (or spray with cooking oil) Set aside.
Place cereal (lightly crushed with fingers) and coconut into a medium bowl and set aside.
In a microwave safe bowl; add coconut oil, chocolate chips and marshmallows.  Microwave at 50 % power, stirring every 20 seconds until melted and smooth.  Once melted, add to cereal mixture and mix gently until coated.  Press into greased lined muffin tins, top with jelly beans and refrigerate at least 30 minutes.  Serve and enjoy!       * store in refrigerator

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Also shared at:  Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesdays, Show & Share Wednesday, Full Plate Thursday, Gluten Free Fridays,Foodie Friday

Lemon Tarts - gluten free, vegan (top 8 allergen free)

There is nothing I love more than the change of seasons in beautiful Washington State.  When Spring finally gets here our days our longer, the bulbs are coming up and the trees are blooming.  
Which means it's time to start making Spring-like recipes!  

I will probably be on a lemon recipe roll for the next several months.  I suppose it's the switch over from the heavier type foods from Fall and Winter that Spring recipes sounds so good to me, a little lighter and a little fresher.  With Easter right around the corner, it puts me in a whole new mode of cooking.

These lovely Lemon Tarts are a delicious treat to share at your Easter table.  They are a simplistic dessert, but pack a lot of punch flavor wise.  The filling is combination between a pudding and curd.  I whip the filling before letting it set up, so it gives it a beautiful light texture.  

I just simply topped it with my delicious Coconut Whip Cream recipe and a little powdered sugar, but you could dress these up to your tastes.   The best part about this recipe, is you can premake the shells and filling several days before serving and assemble the day you are going to enjoy them- taking one more "to-do" off your list!


gluten free,vegan......allergy free


Lemon Tarts:

1 recipe Pie Crust (found here) made into tarts size
1 recipe Whipped Coconut Milk (found here)

Lemon Tart Filling:

1 3/4 Cup  Coconut Milk (unsweetened- carton)
3/4 Cup  Organic Sugar
1 tsp.  Crystallized Lemon Powder  (or 2 TB Lemon Juice)
2 1/2 TB  Cornstarch
2 TB  Butter substitute ( I use Earth Balance, soy free)
2 TB  Guar Gum

In small bowl  premix 1/4 cup coconut milk with 1/2 TB cornstarch, set aside.
In a small saucepan add the rest of the coconut milk, sugar, lemon and cornstarch, whisk together until smooth.  Turn on stove to medium heat and whisk continuously until mixture comes to a low boil.  Add in the premixed coconut  milk cornstarch mixture and return to heat and bring again to a low boil.  Remove immediately  from heat and add in butter.  Whisk until completely incorporated, let cool for 30 minutes. Once cooled place into a mixing bowl with whisk attachment.  Add in guar gum and whisk on high for several minutes until light and fluffy.  Store in separate container and refrigerate until set up.

To assemble:  Add desired spoonful to premade pie tart, top with coconut whip cream and sprinkle with powdered sugar.    Enjoy!

This is after the lemon filling set up, but you can see the tiny little
bubbles from whipping it before refrigeration. 

Premade mini pie tarts

Ready to serve!

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Also shared at:Fat Tuesday,Tuesday Talent Show,Totally Talented Tuesdays,Create Link Inspire,Waste Not Want Not Wednesday,Gluten Free Wednesdays,Allergy Free Wednesday,Share and Show Wednesday,Full Plate Thursday,Gluten Free Fridays,Whole Food Friday,Foodie Friday

Thumbprint Cookies with Strawberry and Chocolate Ganche - gluten free & vegan (top 8 allergen free)

Here is a traditional recipe for Thumbprint cookies.  
I decided to make these with a combination of strawberry filling and chocolate ganache since we are so close to Valentines Day!

One of the bonuses with Thumbprint cookies are that you can fill them with whatever you are craving at the moment and they aren't just for Christmas.  All you have to do is switch up the filling for whatever occasion you bake them for.  You could do mint ganache for St. Patty's day, a pumpkin filling for Thanksgiving/Fall or even a whipped fruit filling for Easter.  

The great thing about this cookie recipe is that the ingredient list is small and they come together quite quickly.  The ganache recipe for this cookie is really delicious and simple!  I can't wait to try it for some other baking ideas.  It firms up nicely, but is still quite creamy.  We made some with just the ganache and some with the jam and drizzled ganache.  



gluten free/vegan...allergy free




Thumbprint Cookies:
parchment lined cookie sheet

1 Cup  Brown Rice Flour
3/4 Cup  White Rice Flour ( I used Sweet White Rice Flour)
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1 tsp.  Xantham Gum
1/4 tsp.  Fine Sea Salt
1 Cup  Butter Substitute ( I use Earth Balance Spread-soy free)
1 Cup  Organic Powdered Sugar
2 tsp.  Organic Pure Vanilla Extract

Strawberry Jelly
Chocolate Ganache

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
In small bowl mix together, brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum and sea salt.  Set aside.  In large mixing bowl with paddle attachment cream together, butter substitute, powdered sugar and vanilla.  Once light and fluffy slowly add flour mixture, scraping down when needed.  Place 2 tsp. sized cookie dough balls on cookie sheets.  Bake 8 minutes, remove from oven and press a thumbprint into the 1/2 baked cookies.  Place back into the oven and bake for additional 5 minutes.  Cool completely before adding the toppings.  Enjoy!

Chocolate Ganache:

3 oz.  Allergy Free Chocolate Chips ( I use Enjoy Life Brand)
3 TB  Butter Substitute ( I use Earth Balance Spread- soy free)
1 tsp.  Corn Syrup

Over medium heat in a double boiler, add chocolate, butter and corn syrup.   Whisk until melted together.  Remove from heat and top cooled Thumbprint Cookies.

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

Strawberry Cream Pie- gluten free & vegan (top 8 allergen free)

Happy Heart Day!

No pre-made boxes of chocolates here.  (Trust me, if I could I would!)
When you live a very restrictive allergy free lifestyle,  going to the store to pick up some simple Valentines candy is a no-go.  Now there are a couple tasteless options I could pay triple the money for, but I'd much rather take a few minutes and make something homemade we can all enjoy.  

Since my little ASD girl has been open to some different textures lately, I thought I'd push the envelope with a "cream" pie.  And push it even more by adding strawberries (ha!)  I know this must sound odd to a parent with a kid not on the spectrum, pushing cream pies on your kid like it's torture, but you'd be surprised.  

This is my first experience with Coconut Cream in a can.  I have always bought the milk version in  the can.  But since I was able to find the cream at one of my favorite stores I thought I'd give it a shot.  Reading up on the difference between the canned cream version to the canned milk version is basically the portion of coconut meat to water.  Coconut Cream is made up 4 parts "meat" to 1 part water, as Coconut Milk is made up 1 part "meat" to 1 part water.  You can tell by my picture below the Coconut Cream is far less watery looking and much denser.  There was a bit less coconut water that drained off the cream then the milk version.  The taste was equal with brands I had, so no noticed difference there.  In this recipe either will work.  The cream version did whip up denser than just having the milk (canned) type.

Since it's not strawberry season, I had to add a bit more of the strawberry puree than would normally be needed to get a stronger flavor.  If your strawberries have a good flavor than you wont need to add as much puree and you can pull back on the sweetener and extra thickener (guar gum) to the recipe, depending on how you prefer the taste and texture.  Or you could just use your favorite Strawberry Jam from the store.  There are several fruit sweetened ones on the market that are really good.

If you can buy pre made pie crust ( I have seen versions in the allergy free freezer sections) this pie would come together really quickly.  I do like to have mine "set" overnight, but you could eat it after a few hours in the refrigerator, it will just be more whip cream like.  




gluten free/vegan...allergy free



Strawberry Cream Pie

1 - 9 inch Allergy Free Prebaked Pie Crust (my recipe here)

1 - 19 Fl. Oz.   Canned Coconut Cream- drained of coconut water
1 - 13.5 Fl. Oz. Canned Coconut Milk- drained of coconut water
1/2 Cup  Pureed Strawberries ( I took 1 pint of fresh strawberries and pureed in a food processor)
1/2 tsp.  Organic Pure Vanilla Extract
3/4 Cup  Organic Powdered Sugar (or less depending on your tastes)
3/4 tsp.  Guar Gum

Thirty minutes to one hour before making place large mixing bowl and whisk attachment into freezer.
In chilled mixing bowl, add drained coconut cream, coconut milk, pureed strawberry, vanilla, sugar and guar gum and mix on high until light and fluffy.  Fill prebaked pie crust with strawberry cream mixture and refrigerate overnight or until set.  Top slice with grated allergy free chocolate or unsweetened cocoa powder and extra strawberry puree.  Enjoy!

On the left if the Coconut Milk, on the right is the Coconut Cream.
Both are drained of the extra coconut water.
The Coconut Cream has a much denser quality to it.

This is the whipped cream and milk before adding any extra ingredients
to it.  You can see how thick it can be whipped up.  Every brand of
Coconut Cream/Milk will vary in it's thickness once whipped.

The pie holds up nicely even after serving a slice!

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Also shared at:  Fat Tuesday, Waste Not Want Not Wednesday,Gluten Free Wednesdays,Allergy Free Wednesday, Gluten Free Fridays,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

Mint Truffles

You know the holidays are near when you start making chocolate truffles!  

I always wonder why the recipes with the least amount of ingredients are the messiest and most time consuming!?  I always appreciate the candy makers out there every time I make a batch of truffles or any other confection!  You are a very patient bunch.

My truffles are truly a refrigerator truffle since I used canned coconut milk instead of cream.  And they are melt- in- your- mouth delicious!   I am going to warn you though, this is a very messy recipe!  Your hands and kitchen will probably be coated in chocolate; o.k. that's not such a bad thing is it?  

The chocolate coating I ended up using, turned out the most aesthetic out of the three I tried.  You can also use a very simple recipe of melting coconut oil and adding in cocoa powder to use as a coating.  However keep in mind, once melted coconut oil hits something cold, it instantly seizes up.  But that will not effect flavor, just looks.  You will likely get tiny lumps in your coating, but if you want to cut back on sugar this is a great way to go.  I added in the oil to the chocolate chips to help thin and add a bit of gloss for the final product.  These are for company so I wanted them to be as pretty as possible!

My crew loves mint, so I went with a hint of it.  Make sure when buying your extracts that they are alcohol free and allergy free!  All extracts are made differently.  You could add whatever flavor you like or none at all.  

Needless to say the effort is worth every bite with these decadent truffles!


gluten free, dairy free.....allergy free!



Mint Chocolate Truffles:

1 Can  Organic Coconut Milk- canned (13.5 oz)
1 Bag  Enjoy Life Chocolate Chips (10 oz)
2 TB  Organic Coconut Oil
1 1/2- 2 tsp.  Organic Mint Flavor (alcohol free, I use the Frontier brand)


In a medium saucepan add all ingredients and bring to a simmer over medium heat, stirring continuously(do not boil).  Once the ingredients have combined, pour into a bowl and refrigerate overnight until "set".  Once mixture is set, using a small spoon or scoop, form into small balls and place on a parchment lined cookie sheet (about every 5 truffles I would rinse my hands in very cold water).  Place formed truffles into the freezer for 20 minutes or longer until they are hardened.  Once hardened, coat with melted chocolate or cocoa powder and store in a airtight container in the refrigerator or freezer until ready to eat.  Enjoy!



Chocolate Coating:

1 Cup  Enjoy Life Chocolate Chips
1-2 tsp.  Oil (I used Canola)

In small microwavable bowl combine chocolate chips and oil.  Microwave and stir every 20 seconds until melted.  Coat truffles and place back in refrigerator or freezer to set.

*Depending on the heat of your microwave, you may need to add more or less oil to thin the chocolate.
*The sprinkles I made is a mixture raw sugar with a touch of natural green food coloring.

Coated with the traditional cocoa powder

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Also shared at:Slightly Indulgent Tuesday, Fat Tuesday,Allergy Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,Healing With Food Friday
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