Friday, October 31, 2014

FUN {Gluten, Dairy and Peanut Free} Apple Cookies

"Healthy" apple cookies?! Yes, please! I am so visual this photo totally sold me. I have made some revisions to her recipe to make it allergy-friendly. The best part is you can beat the heat by not baking these like you would real cookies. Enjoy!

Serves 1
1 apple
2 tablespoons sunbutter
Pecans(if you can have them)
Coconut shreds
Chocolate chips(I use Enjoy Life chocolate chips that are dairy and soy free)
Slice apple into thin rings and remove core. Spread peanut butter over one side of rings.
Top with pecans (if you can have them), coconut shreds, and chocolate chips.
APPLE COOKIES from Rachel Schultz-3
photo from

EASY {Gluten and Dairy Free} Make Your Own Energy Bites

Snap Guide has this great recipe to make no bake energy bites. To make them allergy-friendly see below!

photo from

I love this recipe for no bake energy bites. I would use gluten free oats, sunbutter (instead of peanut butter) and 1/2 cup chia instead of flax.  I would use Enjoy Life chocolate chips as well.  Enjoy!

Thursday, October 30, 2014

A Few Gluten-free Baking Tips

The Frugal Farm Wife has these great gluten-free baking tips to share. I thought I'd pass them along. Thank you, Frugal Farm Wife!

  • Bake bread at a lower temperature. Gluten-free bread batter tends to be very moist and needs a lot longer baking time than wheat bread. In order to accomplish baking a loaf that’s done in the middle, but not too brown on the outside, lower your oven temperature by 25 degrees, and lengthen the baking time. 
  • When in doubt, Use gum. I’ll be the first one to shout “You don’t need gum in everything!” as a money saving tactic. Still, if there’s any doubt, use the gum. It can save you a lot of dispointment and wasted ingredients. I typically use guar gum, because it’s cheaper, or you can use xanthan gum. The point is that since gluten-free flours aren’t sticky like wheat is, you need to replace it with something. Generally, you’ll use about 1 teaspoon of gum per cup of flour for bread, and 1/2 teaspoon per cup for everything else.
photo from the Frugal Farm Wife
  • Use a blend of flours. Of course, I highly recommend using a rice flour blendas a money saving strategy, but blending in some buckwheat, corn, and/or millet is really nice for flavor - especially in things like bread that don’t have a lot of other flavor contributors.
  • Go mini. While you can make large loaves of gluten-free bread, it’s much, much easier to get awesome results with small things. So think mini loaves, cupcakes, and such.
  • Increase baking powder. Once again, without gluten, flour isn’t very sticky, which makes it hard to trap the gasses caused by leavening agents, making your baked goods rise. You can increase baking powder by up to 25%. (I haven’t had very good results with increasing baking soda, but maybe that’s just me…)
  • Add extra eggs to things like pancakes for extra moisture. Pancakes and waffles are really easy to make gluten-free, but the moisture of an extra egg is really nice!
  • Add some protein! Gluten is a protein, which gives baked goods structure. You can combat the lack of gluten by adding some plain gelatin. This is much the same as adding gum, and I know some folks use gelatin instead of gum, but personally, I haven’t had great results doing that.
As you gain experinece using these general principals, and get a feel for how various batters and mixtures should look, gluten-free baking becomes second nature and you’ll find that you can tweak recipes to your liking, and even convert wheat recipes to gluten-free, all with amazing results. In fact, I think you’ll find the world of wheat-free food easy to love! 
What are your best tips for successful gluten-free baking?

Wednesday, October 29, 2014

How to Make Allergy Friendly Chicken and Broth in the Crockpot!

If you haven't done this before, you'll never believe how easy it is.
1. Buy a whole chicken. Remove wrapper and put in large crockpot. You can add, a bay leaf, garlic, salt and any other herbs you wish. You could also add carrots, celery or onion. I sometimes even just sprinkle the chicken with olive oil and salt alone. Then turn it on for 6 hours on low. Check it with an instant read thermometer. If it is 165F when inserted in the thigh away from the bone it should be done. This will make sure it is done, yet keep it from being too dry which chicken in the crockpot is famous for.

2.  Remove chicken from bone. Leave skin and bones in crockpot. Fill with water. Put on high for an hour or so. Let cool for a little while. Strain through a strainer. I put mine in a container in the fridge with saran wrap over it, with just a little opening for it to finish cooling. In the morning I skim off the fat. Then I freeze it in quart sized bags. Boom! You are done!
I rubbed the chicken with 1 tsp salt, 1/2 tsp McCormick's Grill Seasoning, 2 tsp garlic powder, 1 tsp parsley and a drizzle of olive oil. 

This makes 3 or 4 quarts of chicken broth, and a ton of chicken. I freeze the chicken for enchiladas, or soups. Or, like tonight, I serve it with rice and asparagus for a simple and easy dinner. Since soy and gluten are often added to ready-made chicken, or chicken broth. . . this is a simple way to ensure it's both allergy friendly and inexpensive.

PCC Turkish Garbanzo Salad

PCC has this amazing salad that you can get in the deli. I think they must put an addictive chemical in it, because I crave it fort nightly.  (I'm absolutely joking, but it is addictive!) I was thrilled to find the recipe on their website.  Even better, you can nip into a PCC and buy it anytime.
photo from PCC's website


  • 6 cans (about 9 cups) garbanzo beans
  • 3/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tablespoon minced garlic
  • 5 teaspoons Dijon mustard
  • 3 teaspoons dried marjoram
  • 2 teaspoons dried oregano
  • 5 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 red onion, chopped
  • 1/4 bunch Italian parsley, chopped
  • 1 cup thinly sliced dried Turkish apricots
  • 1/2 cup pitted kalamata olives, rinsed, drained and checked for pits


Rinse canned beans well and drain.
Whisk together vinegar, oil, garlic, Dijon mustard, marjoram, oregano, paprika, salt and black pepper until dressing is combined. Toss with beans.
Combine onion, parsley, apricots and olives with bean/dressing mixture. Let marinate in refrigerator for several hours before serving.
Recipe by PCC Deli

Tuesday, October 28, 2014

Make Your Own Dairy Free {Vegan} Pumpkin Spice Latte

Prep Time: 4 minutes
Cook time: 6 minutes
Makes 4-6 lattes

3/4 cup canned pumpkin
3/4 cup sugar or a sweetener of your choice
1 tsp ginger
1/2 tsp nutmeg
1 and 1/2 tsps cinnamon
2 cups milk substitute (I use unsweetened rice milk)
1 shot of espresso (or you could use 3/4 cup coffee and 1 and 1/4 cup milk sub instead)

Mix ingredients in a saucepan and cook over medium low heat until it's slightly darkened the sugar seems combined.
Add 2-4 TBS of mixture (depending on how strong you like it)  to a tall mug with one shot of espresso and 2 cups of your milk substitute of choice.  Heat in the microwave until warm (one to two minutes). You can top with coconut whipping cream and extra pumpkin spices. Put the leftover pumpkin mixture in the fridge and you can make another pumpkin latte in a heartbeat. I am posting this at Allergy Free Wednesdays.

Monday, October 27, 2014

List of Gluten 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.