Blueberry Lemon Donuts - gluten free & vegan (top 8 allergen free)

Spring is here!  

It's time to welcome in the new season and all the good it brings....
Once we get to Spring I am ready for the onslaught of lemon recipes!  I am lucky enough to have parents who supply me with fresh blueberries every summer, so many in fact, I freeze tons and am able to use them throughout the year.  Lemon and blueberries go hand in hand.

This recipe is easy to make and good enough for breakfast or dessert.  It would make a perfect accompaniment to any Easter Brunch!  You can just double or triple it if serving a crowd.   The blueberries and lemon help give it that fresh taste and different twist.  Baking them makes it ten times easier to do and keeps some of the extra unhealthiness of a regular donut at bay.

I would make and serve these any day before buying pre-made, they are just that easy and good.
I hope your start of Spring is as beautiful as ours is here in the Pacific Northwest!  


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


Blueberry Lemon Donuts:
1 - 6 hole donut pan or 1 -12 hole mini donut pan

1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 tsp.  Xantham Gum
1/2 tsp.  Baking Powder
1/4 tsp.  Baking Soda
1/4 tsp.  Fine Sea Salt
1/8 tsp.  Ground Cinnamon
1/8 tsp.  Ground Nutmeg
1/4 Cup  Spectrum Shortening
1/2 Cup  Organic Sugar (your choice)
1/2 TB  Egg Replacer mixed with 2 TB  Rice Milk
1/4 tsp.  Pure Vanilla Extract
1/4 Cup + 1/8 Cup  Rice Milk (unsweetened)
Blueberry Preserves or Jelly

Lemon Glaze:

1 Cup  Organic Powdered Sugar
2 1/2 TB  Milk substitute ( I use Coconut Milk Unsweetened, carton)
1/4 tsp.  Crystallized Lemon Powder or 1/2 TB  Lemon Juice

Preheat Oven to 350 degrees.  Grease donut pans (if needed) and set aside.
In small bowl whisk together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt, cinnamon and nutmeg.  Set aside.
In mixing bowl with paddle attachment cream together shortening and sugar.  Add in egg replacer mixture, vanilla and rice milk, mix together.  Slowly add in dry flour mixture, scraping down when needed and mix on low until well combined.  Add donut batter to a large zip lock bag and cut the tip off.  Fill donut pan 1/2 to 3/4 full with batter.  Drop (by small spoon-fulls) blueberry preserves on top of batter and swirl in. Bake mini donuts for 10 minutes and regular sized donuts for 15 minutes.  Cool and dip into Lemon Glaze.  Enjoy!

For lemon glaze:  In small bowl add all ingredients and whisk together until fully incorporated.  Dip cooled donuts into glaze.


*makes 6 regular sized donuts or 12 mini donuts

Regular and mini donut pans

I made homemade preserves with 1 cup of frozen blueberries
and 1/4 cup organic raw sugar.  Cooked for 10 minutes over
medium heat and mashed until reduced by at least 1/2.

Once reduced, let cool before adding to top of donut batter.

If you put the batter into a zip lock bag to fill the pans, it makes for less
mess and a more accurate fill.

Fill them 1/2 to 3/4 full.

Drop preserves on top and swirl in with a spoon or fork.

Dip the cooled baked donut right into the Lemon Glaze!

Done!

Save image to computer and print!

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

Waffle Sticks - gluten free/vegan (top 8 allergen free)

If you have a waffle stick maker or just a plain waffle maker, you will love the simplicity of this one bowl recipe.  

Easy enough to whip up quickly in the morning or premix and store in the fridge for several days, until ready to use.  (I usually always have a pancake or waffle mix premade in the fridge so I can make a quick breakfast or anytime snack when needed)

In the waffle maker these turn out crispy on the outside but still soft in the center just like a batter that has whipped egg whites in it.  My daughter loves them with tahini and jelly on top, but the toppings are all up to you!  


gluten free/vegan.....allergy free


Waffle Sticks:

1 1/2 TB  Egg Replacer mixed with 1/4 Cup  Milk Substitute (I used Coconut Milk-unsweetened/carton)
1/4 Cup  Oil of choice ( I used melted Coconut Oil)
1/4 Cup  Organic Sugar of choice ( I use Coconut Palm or Organic Cane)
1/2 tsp.  Pure Organic Vanilla Extract
3/4 Cup  Milk Substitute ( I use Rice Milk- unsweetened)
3/4 Cup  Water
1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1/2 TB  Baking Powder
1/2 tsp.  Baking Soda
1/2 tsp.  Sea Salt

In a medium size bowl whisk together egg replacer mixture, oil, sugar, vanilla, milk and water.  Once combined add in brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda and salt.  Whisk everything together until smooth and well mixed.  Grease waffle stick maker well before adding batter.  Cook according to manufactures instructions.   Enjoy!

Save image to computer and print!

Also shared at:  Create Link Inspire,Fat Tuesday, Tuesday Talent Show, Totally Talented Tuesday, Waste Not Want Not Wednesday,Gluten Free Wednesdays, Allergy Free Wednesday, Full Plate Thursday,
.Foodie Fridays, Guten Free Fridays

Jelly Donut Muffins- Gluten Free & Vegan (Top 8 Allergen Free)

If you are ever on Pinterest like me, you've probably seen pictures for the Donut Muffins.  
A delicious combo of a donut and a muffin!
   
I have always wanted to make a allergy free jelly filled donut, but I'm really not into taking the time to figure it out right now!  Having it in muffin form helps take away the yeast and deep frying aspect of that type of donut and makes for a much quicker and healthy option if you are craving the flavor!

This recipe will give you the taste of a donut with the nutmeg and cinnamon and the tender bite that they normally have.  I couldn't decide on just one preserve so I used a strawberry and blueberry- you could even try some allergy free chocolate chips in the middle if you want to kick it up a notch!  You can sprinkle the tops with the powdered sugar or cinnamon sugar if you like, but are just fine without if you aren't wanting the extra sugar kick!  

At some point I will put the time in and figure out a gluten free, vegan, allergy free...etc...jelly filled donut, but for now this recipe hits the spot!

These are a big hit at home and simple to make, I hope you enjoy them as we do!


gluten free/vegan....allergy free


Jelly Donut Muffins:
paper lined muffin tin


3/4 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1 1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/4 tsp.  Ground Nutmeg
1/4 tsp.  Ground Cinnamon
1/2 Cup  Organic Raw Sugar or Coconut Palm Sugar
1/3 Cup  Oil (your choice)
1 1/2 tsp.  Egg Replacer mixed with 1 TB Oil (your choice) and 1 TB Milk Substitute (I used Rice)             1 Cup  Milk Substitute (I used Rice Milk unsweetened)
1/8 tsp.  Crystallized Lemon Powder (or 1/4 tsp Lemon Juice)
1 tsp.  Organic Pure Vanilla Extract

Jam or Preserves
Organic Powdered Sugar and/or Cinnamon Sugar for topping

Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners.
In a small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, salt, nutmeg and cinnamon.  Set aside.  In another small bowl stir together milk substitute and lemon, set aside.
In bowl with paddle attachment add sugar, oil, egg replacer mixture and vanilla.  Mix on medium until blended together.  Next add in 1/2 of the "milk" mixture and 1/2 of the flour mixture.  Mix on low, scraping down when needed until incorporated.  Add in the rest of the milk mixture and flour mixture and mix on medium low until blended.  Fill muffin pan with 1 TB of batter, add 1/2 TB of jelly or preserves of choice and top with remaining batter (about 1 1/2 TB each).  Bake 18- 20 minutes until done or a toothpick comes out clean.  Cool 5 to 10 minutes and sprinkle with powdered sugar and/or cinnamon sugar.  Enjoy!

The batter is a lot like a pancake batter consistency wise

 

Adding the preserves and topping with remaining batter

Fresh out of the oven

Lots of powdered sugar!

Save image to computer and print!

My scribbles actually make up a recipe at some point!

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

Chocolate Chip S'more Cookies- gluten free & vegan (top 8 allergen free)

I know it's the dead of winter....it's freezing, dark and either raining or snowing for most of the country.  But it's also the time of year we (my family) starts pre-planning for our camping season ahead.  Believe it or not, we need to reserve camp sites this early in the year to be guaranteed a spot come summer!  

Camping is one of our joys in life for our family.  For some amazing reason, my youngest daughter who's Autism wrestles her body every day, comes alive!  I believe it's the combination of being in so much fresh air, being in tight quarters as a family, having no demanded expectations (school, speech, chores etc.), simple foods and lots of outdoor activities.  It's like the bricks are lifted from her shoulders when we camp.  

Making the reservations for sites this early made me think of s'mores over the campfire and what different ways to incorporate those flavors.  Both my daughters are so-so on graham crackers, so I left that "flavor" out.  Instead I used chocolate chip cookies!  

These are great anytime of the year of course, but would be great to have for your camping or backyard camp fires.  Both of my girls would rather put sticks in the fire and burn them, then cook a marshmallow over it.  So this way they can enjoy their cookie s'more and burn up their sticks all at the same time!




gluten free/vegan....allergy free



Chocolate Chip S'more Cookie:
parchment lined cookie sheet(s)
Qty.  23 (large three inch cookies)

1 Cup  White Rice Flour
3/4 Cup  Brown Rice Flour
1/2 Cup  Tapioca Starch
1/4 Cup  Potato Starch
1 tsp.  Xantham Gum
1 tsp.  Baking Soda
1/2 tsp.  Fine Sea Salt
1/2 Cup  Butter Substitute ( I use Earth Balance Spread -soy free)
1/4 Cup  Spectrum Shortening (plain or butter flavor)
1 TB  Egg Substitute mixed w/  1/4 Cup milk substitute ( I used Coconut Milk -carton)
1/2 Cup  Organic Granulated Sugar
3/4 Cup  Organic Brown Sugar
2 tsp.  Organic Pure Vanilla Extract
1/8 Cup  Milk Substitute ( I used Coconut Milk - carton)
1 Cup  Enjoy Life Chocolate Chips

23 Allergy Free Marshmallows
1/4 Cup  Coconut Oil (melted)
1 1/2 TB  Unsweetened Cocoa Powder
1/2 Cup  Organic Powdered Sugar

Preheat oven to 370 degrees.  Line a cookie sheet(s) with parchment paper, set aside.
In a small bowl combine, white rice flour, brown rice flour, tapioca starch, potato starch, xantham gum, baking soda and salt.  In large mixing bowl with paddle attachment cream "butter", shortening, egg substitute mixture, granulated sugar, brown sugar, vanilla and coconut milk.  Once combined add in slowly, flour mixture and mix until just combined.  Add in chocolate chips and mix on low until incorporated.  Place cookie dough onto pans with large spoon.  Bake 8 minutes,remove from oven and "squish" marshmallows on top of 1/2 cooked dough and place back into oven and bake for a additional 7 minutes.  Cool.  Mix into small bowl, melted coconut oil, cocoa powder and powdered sugar.  Drizzle onto cooled cookies.  Chocolate  drizzle will "set" once it cools.  Enjoy!

Place dough on parchment lined cookie sheet

Squish marshmallows on half baked cookies and place back in oven

Fresh out of the oven-once cooled the marshmallows will "sink" and
become chewy in texture

Drizzled with coconut oil chocolate

Save image to computer and print!

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

Baked Chicken Nuggets- gluten free (top 8 allergy free!)

Making allergy free "kid friendly" food as a parent, is very satisfying!
When I can serve my kids something that most kids gets to enjoy normally -and then they actually love the allergy free version, I'm happy.  It's just the little things!

Taking a few extra minutes to make these as compared to heating up a boxed version in the oven/microwave is well worth the time and money saved.  You can feel good about serving your family and friends a homemade "fast-food" healthy version, and there wont be any complaints.  

The key to baking chicken nuggets and getting them crispy is really simple.  You need to make sure your oven is up to temperature and add a little oil to the pan, then your nuggets will have a great crunch!  

The "crushed" ingredient is up to you.  Whatever your allergy restrictions allow will define your choice.  I usually use a combination of a allergy free cereal and type of chip together.  I like the flavor better with a combination.  Normally, I just fill up my food processor to the top with half cereal and half chips and crush them down.  Then I measure out and add my seasonings.  My left over dry mix goes into the freezer and then I have extra ready for the next time.  

I use chicken tenders generally for this recipe because they are thinner than most chicken breasts and quicker to thaw.  I just place them in water (to thaw, if frozen) and it doesn't take long for me to throw these together for a quick dinner.  Just top off the meal with some sweet potato fries and cut up veggies and you'll be set to go!


gluten free/allergy free



Baked Chicken Nuggets:
parchment lined cookie sheet

5  Chicken Tender Pieces (uncooked) - cut into 4's
1 Cup  Finely crushed Rice Cereal, Tortilla Chips, Frito's - etc.   ( I use a combination)
1/4 tsp.  Garlic Powder
1/8 tsp.  Ground Pepper
1/4-1/2 tsp.  Sea Salt (amount depending on your taste)
1/4 tsp.  Hungarian Paprika
1/2 Cup  Brown Rice Flour
1/2 Cup  Coconut Milk, plain (carton) or milk substitute
1/8 tsp.  Lemon (crystallized) or 1/2 TB  Lemon Juice
2 TB  Oil of choice

Preheat oven to 425.
Line a cookie sheet with parchment paper and cover with the oil.
On plate/bowl place the brown rice flour on it, set aside.
In small bowl combine coconut milk and lemon, stir and set aside.
Combine crushed mixture of choice, garlic powder, pepper, salt and paprika and pour onto another plate/bowl.  In a "assembly line" dip/pat chicken pieces first into brown rice flour, then dip into "milk" mixture and finally dip/pat into crushed cereal/chip mixture.  Place onto greased cookie sheet.  Bake 10 minutes then turn pieces over and bake an additional 4 minutes.  Enjoy!

First, pat the brown rice flour onto the chicken pieces.

Second, dip the pieces into the "milk" mixture.

Last, pat the crushed mixture onto the dipped chicken pieces, coating well.

Place onto oiled cookie sheet and put into preheated oven.

Save image to computer and print!

Also shared at:  Fat Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, Whole Food Friday, Healing With Food 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.

Save image to computer and print!

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!

Save image to computer and print!

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