Allergy-friendly Brownies

  • 6 oz. semi-sweet chocolate
  • 6 T coconut oil
  • 1/2 t salt
  • 1/2 C sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 3/4 C almond flour/meal
  • 1/3 C rice flour
  • 1 C walnut or pecan pieces, optional

Melt the chocolate with the oil in a medium stainless steel bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

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Easy Diary-Free Chocolate Frosting

  • 1 1/2 cups cooked mashed sweet potato (about 2 medium potatoes)
  • 1 cup honey granules (or sugar)
  • 1/4 cup maple syrup
  • 3 Tbs cocoa
  • vanilla to taste

Combine all ingredients in a food processor and blend till smooth. Frost and refrigerate.

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Banana Oat Blender Pancakes

Ingredients:

  • 3 cups unsweetened almond milk
  • 4 eggs
  • 2 large ripe bananas
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 cups old fashioned rolled oats

Instructions:

  1. Blend all ingredients in a blender.
  2. Heat a skillet or griddle to medium heat.
  3. Pour 1/2 cup batter onto skillet. Use a spatula to spread the batter thinner.
  4. When edges are hardened and bubbly, flip pancake. When the other side is golden brown, the pancake is ready to enjoy. Repeat for the rest of the batter.

Adapted from www.kimscravings.com

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Best Blueberry Oat Muffins (Gluten-Free)

Ingredients:

  • 4 1/2 cups oat flour (see notes below)
  • 2 Tbs baking powder
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup sucanat (or brown sugar)
  • 2/3 cup honey
  • 2 cups kefir (or buttermilk)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups frozen blueberries (or chopped strawberries)
Instructions:
  1. Whisk together the oat flour, baking powder, and salt.
  2. In a saucepan over medium-low heat, warm the coconut oil, sucanat, honey, and kefir. (It should be warm to the touch. This will keep the coconut oil from hardening when you mix it.)
  3. Pour  the warmed coconut oil mixture into a large bowl. Add the eggs and vanilla; whisk until combined.
  4. Whisk in the dry ingredients. Stir in the blueberries.
  5. Line 2 dozen muffin cups with muffin liners (or grease each cup with coconut oil). Spoon the batter into the muffin cups.
  6. Bake at 375 degrees for 25 minutes, or until golden and set.
  7. These are delicious warm or cooled, but are better set after cooling.
Notes:
Oat flour can be made by milling oats with a kitchen mill or by processing them in a food processor (or high-powered blender) until fine.
Yield: 2 dozen
Recipe by Joy Williams

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Chocolate Crunch Bars (Gluten-Free)

These are a big hit!

Ingredients:

  • ⅔ cup (2¾ oz.) almond flour
  • ½ teaspoon salt
  • 1 tablespoon cocoa powder
  • 6 oz. chocolate chips
  • ½ cup (4 oz.) coconut oil
  • 1/4 cup honey granules (or sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup peanuts
  • 5 oz. chocolate chips
  • 1 cup creamy peanut butter
  • 1 1/4 cups puffed rice cereal

Instructions:

  1. Line a 8″ x 8″ pan with parchment paper and then lightly grease.
  2. Whisk together the almond flour, salt, and cocoa powder.
  3. In a pan on medium-low heat, warm the chocolate chips and coconut oil until melted; whisk in the honey granules.
  4. Add eggs and vanilla and whisk to combine (the mixture should be close to room temperature).
  5. Fold in the flour mixture until just a bit of the flour is still visible.
  6. Pour batter into prepared pan, and bake at 350 for 23 minutes or until a toothpick comes out with moist crumbs still attached. (The bars will firm up as they cool.)
  7. Sprinkle with peanuts.
  8. After taking the brownies out of the oven, melt the chocolate chips and peanut butter in a saucepan over medium-low heat; stir in the puffed rice cereal until coated.
  9. Spread the topping evenly over the bars.
  10. Refrigerate for at least 2 hours before cutting and serving. Store in refrigerator. Enjoy! 🙂

Recipe from Bakerita

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Healthy Apple Crisp (Gluten-Free)

For the apples:

  • 10 apples
  • 2 tablespoons pure maple syrup
  • 6 tablespoons water
  • 4 teaspoons cinnamon

For the crumble topping:

  • 2 cup old-fashioned oats
  • 1 cup almond flour
  • 1 cup chopped almonds, walnuts, or pecans (I use pecans)
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup pure maple syrup

Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9″ x 9″ baking dish. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room tempt. Can also be served with ice cream or whipped cream. Enjoy!

Recipe from Healthy Liv

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Healthy No-Bake Peanut Butter Fudge (Gluten-Free)

1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt

Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.

Recipe from Eat Healthy, Eat Happy

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Rice Bread (Gluten-Free)

A quick and easy, slightly sweet, moist and delicious rice flatbread.

  • 2 1/4 cup rice flour (I grind my own in a high-power blender)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter (or olive oil)
  • 1/2 cup water
  • 3 Tbs honey
  • 4 eggs
  1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
  2. Whisk together the rice flour, baking powder, and salt.
  3. Add the butter, water, honey, and eggs, and whisk till combined.
  4. Pour batter into the prepared pans and smooth the batter out evenly.
  5. Bake for 12-14 minutes, or until it feels set to the touch.
  6. Cut the bread into squares with a pizza cutter, and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams

 

 

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Kefir “Yogurt”

This is a kid-friendly and delicious way to add kefir to your daily diet.

  • 1 cup kefir
  • 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
  • 5 frozen strawberries, sliced
  • 2 tsp honey
  • splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3

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Peanut Butter Chocolate Chip Cookies (Gluten Free)

Miss Nancy's Peanut Butter Cookies

These are so easy and incredibly yummy!

  • 2 cup peanut butter (or almond butter)
  • 3/4 cup honey
  • 2 egg
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips (optional)

Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 10-12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!

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