Monday, October 31, 2016

{Gluten and Dairy Free} Halloween Pizzas

photo from GF

GF Jules has a great recipe for these halloween pizzas. I thought these were adorable in general. If you haven't tried her flour blend, I'd highly recommend it.  She has dairy subs listed for you.

Wednesday, October 26, 2016

{Gluten and Dairy Free} Allergy Friendly Halloween Non-candy and Non-food Treats

Do you have a child with food allergies/intolerances? Are you sick of kids having two tons of candy around the house this time of the year? Here are some other ideas. You can buy the snack size ziploc bags and make your own individual packs of many things! Stay tuned tomorrow for a list of gluten and dairy free candy as well as tips for how to make this holiday work with food allergies (and recipes!)
photo from $5 dinners
Allergy-friendly non-candy treat ideas
  • Glutino cereal bars
  • Enjoy life granola bars
  • snack packets of dried fruit,gluten free pretzels, sunflower seeds or pumpkin seeds
  • trail mix (my favorite is gfree pretzels, raisins and Enjoy life chocolate chips)
  • gluten free beef or turkey jerky
  • gluten free cereal
  • raisins 
  • sugar-free breakfast cookies from Dandelions on the Wall
  • gum
  • fruit snack
  • individual juice drinks (100% juice)
  • Jello with fruit
  • applesauce
  • bag of popcorn
  • apple cider packets
  • individual packs of peaches
  • individual packs of olives
  • no bake energy bites from $5 Dinners has these great non-food Halloween treat ideas.
Non-food Treats: Children also will enjoy non-food treats** like the items typically given in birthday goodie bags.
  • small toys and pocket-sized games
  • glow sticks
  • costume jewelry (plastic rings, necklaces and bracelets)
  • funny Halloween glasses
  • false teeth
  • miniature magnifying glasses
  • tiny decks of cards
  • small stuffed animals
  • pencils
  • pencil toppers and fancy erasers
  • markers
  • stickers, including reflective safety stickers
  • rub-on or stick-on temporary tattoos
  • bookmarks
  • crayons
  • coloring tablets
  • paint brushes
  • pages from coloring books
  • children's magazines or comic books
  • bottles of bubbles
  • coins (pennies, nickels, dimes)
  • fake money
  • whistles
  • toothbrushes
  • used books
  • coupons from a yogurt store or juice bar
**Some treats fit all ages, but small items should be limited to kids over age three.
Treats to Promote Activity: Encourage kids to be more physically active by giving small, inexpensive toys to get them up and moving.
  • a bouncy ball
  • a jump rope
  • sidewalk chalk for drawing a hopscotch or foursquare game
  • a beanbag for hacky sack
  • a plastic or foam flier

Tuesday, October 25, 2016

List of Gluten Free and Dairy Free Halloween Candy has this great list of Gluten Free candy for your Halloween/ Harvest time pleasure. Check it out! Note: they are gluten free, but not necessarily casein or dairy free. Tootsie Rolls are NOT dairy free.

Dairy free candy lists and recipes for making your own can be found at Go Dairy Free. This is a goldmine! I would highly suggest checking it out. Here are her tips, that I think are fabulous!

From Go Dairy Free:

"Dairy-Free Halloween Tips

Also, the following includes additional tips, warnings, and ideas to help your child safely enjoy some dairy-free candy and other Halloween treats:
1) Many food allergy moms stock “safe” candies and chocolates at home (see my recommended list for some potential chocolates for your little one) and they swap out the “bad” candies for an assortment of safe ones when their child returns home.
2) Those miniature versions of full-sized candy packages and candy bars may actually possess different ingredients or be made in a different facility than their larger cousins. So don’t assume they are safe even if you are used to sharing the regular-sized candies with your little one. Check the ingredients!**
3) Another food allergy mom trick is to deliver “safe” candies to a few friendly neighbors, so that they can give those treats to your child.
4) Half of the Halloween fun is playing dress up! Once they’ve donned their best costumes your child can help greet trick-or-treaters while enjoying their own allergy-friendly treats at home.
5) Make some homemade dairy-free candy; your child may even enjoy the process of helping out. Some great recipe options are:"  go here for the recipes!

Monday, October 24, 2016

What's For Breakfast? Our Favorite {Gluten, Egg and Dairy Free} Pancakes/ Waffles

My kids go crazy over these pancakes! You can put this in the waffle maker and make waffles as well! We love it both ways!

Prep Time: 10 minutes
Cook Time: 10-20 minutes (10 on a griddle)

1 cup brown rice flour (or other gf flour)
2/3 cup potato starch (not flour!)
1/3 cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder (gluten free)
1/4 cup grapeseed oil or canola oil
1 banana mashed (or 1/2 cup apple sauce)
1/2 cup pure maple syrup
1 cup rice milk (or milk alternative)
1 Tablespoon Vanilla
1 and 1/2 tsps cinnamon
1/8 teaspoon salt

This makes enough for a family of 5 with a few left over.  Mix everything together.  You don't even need eggs or egg replacer because the maple syrup acts as a binder. These beauties brown nicely. Cook on a griddle as you would normal pancakes (wait for the bubbles before flipping!). And Walla!
I put raspberries in this one and pureed mango for the sauce. 

Saturday, October 22, 2016

{Gluten and Dairy Free} Pumpkin Chocolate Chip Cookies

I love these cookies from the Pretty Bee!  I am getting so hungry just looking at them! They are egg free, too!
photo from The Pretty Bee
Warm and wonderful, these pumpkin chocolate chip cookie are the perfect fall dessert!
Recipe type: Dessert
Cuisine: Gluten Free, Vegan
Serves: 20
  • ⅔ cup vegan buttery spread
  • ½ cup coconut sugar or light brown sugar
  • ½ cup organic cane sugar
  • ½ cup pure pumpkin puree
  • 1½ teaspoons vanilla extract
  • 2 cups gluten free flour blend (I used Bob's Red Mill Gluten Free 1-To-1 Baking Flour) you can also use all-purpose flour if you are not gluten free
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon ginger
  • pinch of cloves
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1½ cups dairy free semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees. Line a two cookie sheets with parchment paper.
  2. Put the gluten free flour blend, spices, salt, and baking soda in a bowl and whisk together. Set aside.
  3. Put the buttery spread and the sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and the pumpkin puree and mix until combined.
  4. Add the dry ingredients a little at a time while mixing on low speed. Stop the mixer and stir in the chocolate chips by hand.
  5. Drop the batter by large tablespoonfuls onto the prepared cookie sheets.
  6. Bake at 350 degrees for 11-13 minutes. Do not overbake.

Friday, October 21, 2016

{Gluten and Dairy Free} best chocolate cake ever

A client contacted me and asked me to make two gluten, dairy, nut and sugarcane free cakes.  I discovered this beauty and it was possibly the best cake I've ever made. A Girl Defloured,  shares this altered version of the glorious Hershey's cake and it is amazing. (below) I had to alter it quite a bit to meet the qualifications. I used rice milk instead of whole milk and chia eggs (3 TBS chia and 9 TBS water) instead of the eggs. For the coffee I did decaf to make it kid friendly. It was SO moist!  Here is what it looked like.  I used beet sugar instead of sugar cane sugar. For the frosting I used 2 cups palm shortening, 2 teaspoons gf vanilla and 1 cup arrowroot powder and 1 cup agave.
I went the natural route with decorations. 

  • 2 cups sugar
  • 1¾ cups Cup4Cup (235 grams) or other light gluten-free flour blend (I used 1 cup brown rice and 1/2 cup tapioca and 1/4 potato starch)
  • 1 teaspoon xanthan gum (omit of your blend has it)
  • ¾ cup good quality cocoa powder (unsweetened)
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3 eggs, lightly beaten (room temperature)
  • 1 cup whole milk (or milk substitute of your choice)
  • ½ cup vegetable oil
  • 2 teaspoons gluten-free pure vanilla extract
  • 1 cup hot coffee
  • ½ cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
  • ⅔ cup good quality cocoa powder (unsweetened)
  • 3 cups powdered sugar, sifted
  • ⅓ cup whole milk (or milk substitute of your choice)
  • 1 teaspoon gluten-free pure vanilla extract
  • pinch of salt
  1. Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
  2. Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
  3. Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
  4. Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
  5. Frost the cooled cakes as desired.

Thursday, October 20, 2016

{Gluten and Dairy Free} Shepherd's Pie

Prep Time: 10 minutes
Cook Time: 5-10 minutes
Bake Time 18-20 minutes
Makes servings

1 pound hamburger
2 large carrots, grated
1/3 cup tomato puree
1/2 large onion grated
1 and 1/2 TBS worcestshire sauce
4 garlic cloves minced
1/8 cup pomegranate juice (or vegan red wine)
1/4 cup chicken broth
3/4 tsp salt
1/8 tsp pepper
1 tsp crumbled dried rosemary or 1 Tablespoon fresh
1 and 1/2 tsp dried thyme or 1 Tablespoon fresh

for the Mashed Potatoes:
1 and 1/2 pounds potatoes
1/8 cup extra virgin olive oil
1 and 1/8 cup unsweetened rice milk
1 tsp salt
1/4 tsp black pepper
optional: 1/8 cup Go Veggie! (non-dairy parmasan "cheese")

Preheat the oven to 400F.Brown the ground beef in a frying pan. Add the grated carrots, onion,  and minced garlic, sautee for a couple of minutes.  Add the rosemary, thyme, and tomato paste. Stir in the worcestershire, pomegranate juice, and chicken broth. Cook while stirring occasionally for a couple of minutes. 

Bring water to a boil. Meanwhile peel the potatoes and cut into chunks. Add to the water with salt. Turn the heat to medium low, cover and boil for 15 minutes. When they break apart when you poke them with a fork they are done.  Drain the water. Add the olive oil, salt, pepper, and unsweetened rice milk (and Go Veggie if desired). Whip with a beater until creamy. 

Put the shepherd's pie filling in the bottom of a round pie pan. Spread the potatoes evenly over the top. Sprinkle more non-dairy Parmesan cheese on top, as well as chopped parsley or thyme for garnish. Bake in the oven for 18-20 minutes until golden brown. I am posting this at Allergy-free Wednesdays.