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

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!

Save image to computer and print!

,
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!

Save image to computer and print!

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.

Save image to computer and print!

Also shared at: 

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