Thursday, October 30, 2014

dairy free peanut butter cups

Candy, candy and more candy. That's what comes to mind when I think about trick-or-treating as a kid. As soon as we would get home, we would sort it all out. The four of us, my siblings and I, would make piles of all the different kinds of candy. The chocolate (the most valuable), the sour, the chewy, the lollipops and the most unwanted.  The unwanted pile usually consisted of smarties and tootsie rolls. We of course would try and trade for the candy we wanted most. I always went for the skittles, peppermint patties or peanut butter cups. No one ever wanted to trade the beloved peanut butter cups.

When we get home from taking our kids trick-or-treating, we limit how much they can eat. Usually it's just a couple pieces. They know that candy is always a special treat and they don't get it often. They would probably just go to town on their halloween candy if we let them. Sugar tummy aches. No good. Once they've had their share, their buckets go up on the top shelf in the pantry. About a week later of having a couple pieces a day, they've totally forgotten it's there. Then it usually ends up in the trash.

Before Kyri and Kaden get to eat all of their favorite candy, my husband takes out what he calls "the dad tax." They know the drill. He picks a few pieces out that are his favorite. Always peanut butter cups. Always. I can't have them because of the dairy in the chocolate. So I make my own! These dairy free peanut butter cups are so easy to make and my husband admitted, "they are way better than the store bought ones!" Less sweet and I'm a fan of the semi-sweet chocolate coating. Great for your kids with multiple food allergies too. You can use sunflower butter in place of the peanut butter and make sunflower butter cups! Too good to eat only one, but you can surely try.

dairy free peanut butter cups

makes 32 peanut butter cups

  • 2 cups dairy free chocolate chips
  • 2 teaspoons non-hydgrogenated shortening
  • 1/2 cup creamy peanut butter or sunflower seed butter
  • 1 cup powdered sugar
  • 1 tablespoons non-hydrogenated shortening
  • 1/2 teup powdered sugar
  • 1-2 tablespoons So Delicious coconut or almond milk (as needed)

Prepare mini cupcake pans by lining with mini cupcake liners. Place chocolate chips and 2 teaspoons shortening in microwave-safe bowl. Melt in 30-second intervals, stirring in-between. Stir until completely melted and smooth. Place 1 teaspoon melted chocolate in bottom of each cupcake liner. Gently tap pan on counter until chocolate is evenly spread. Place in refridgerator for 10 minutes to set.

While chocolate is setting, make peanut butter filling. Mix together peanut butter, powdered sugar, 1 tablespoon shortening, vanilla extract and 1 tablespoon coconut milk. Add an additional tablespoon coconut milk if needed. Knead dough together until it is no longer crumbly and holds it shape.

Remove cupcake pan from refrigerator. Take a teaspoon of peanut butter dough and roll into ball. Flatten into disc, almost size of cupcake liner. Place into chocolate-filled cupcake liner. Top with additional melted chocolate, just enough to cover peanut butter filling. Smooth out tops by gently tapping pan on counter. Place back in refrigerator to set and become firm, about 15-20 minutes. Remove and place in airtight container. I like to keep them stored in refrigerator, to keep firm.

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Monday, October 27, 2014

gluten free vegan mini cinnamon apple loaves

Next to muffins (and cookies), my favorite thing to make for my family are quick breads. Loaves of yummy goodness that you mix, pour and bake. No fuss. Banana and pumpkin bread are always the most requested around here. For some reason they also request, "no nuts!" Since I'm the only one that seems to think nuts in banana bread is a good idea, I usually leave them out. Anyone else enjoy the added texture and flavor from walnuts or pecans in their quick breads? I know I'm not crazy.

I have a fridge FULL of apples right now, thanks to an amazing deal on apples I recently came across at a local orchard. I've been making apple goodies for weeks. I've already made two batches of crockpot applesauce, which I promise to share the recipe! My kids eat it like it's dessert. I've also made a few loaves of this gluten free vegan cinnamon apple bread. Mini size. Cause that's how I roll. Bakes quicker and the little slices are perfect for little hands.

This recipe only makes 2 decent-size mini loaves of apple cinnamon bread. That lasts for about a day in our house. Maybe two. Simply double the recipe to make 4 loaves. 2 for you and 2 for a friend or neighbor! It's always a sweet idea to pass on the love of homemade bread. Good for the soul and good for the belly.

gluten free vegan mini cinnamon apple loaves

makes 2 mini loaves

  • 1 1/2 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup So Delicious unsweetened coconut or almond milk
  • 1/3 cup brown sugar or coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup canola or coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 2 apples, peeled and grated on large holes of grater

Preheat oven to 350 degrees. Prepare mini loaf pan by spraying with cooking spray or lining with parchment paper. In large mixing bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. Mix together coconut milk, brown sugar, maple syrup, coconut oil and vanilla. Stir in grated apples. Add to flour mixture and blend just to combine.

Pour batter into prepared mini loaf pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on cooling rack. Slice and serve.

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Thursday, October 23, 2014

recipes from gluten free baking by rachelle

Hello, my name is Rachelle and I'm from Gluten Free Baking By Rachelle. I was diagnosed with Celiac in 2009, my husband is gluten intolerant along with two of our kids. I have been cooking and baking since I was a little girl, I always told my mother I really would not benefit learning how to cook and bake as a child, she ensured me that I would think differently later in life, boy was she right because it has become my passion. 

When I was diagnosed with Celiac I was in utter confusion of how to now bake with what I would call foreign ingredients. After much frustration and diligence I have transitioned into the land of gluten free baking which is just as satisfying as before. Just when I thought I had a great handle on gluten free baking I then become more allergic to dairy and eggs and have had to completely eliminate both. I have certainly had my ups and downs and trust me my family isn't shy about saying, "I don't like that" but that has helped me figure how to do it better and tastier. All my recipes are 100% gluten free to begin with and over the course of the last year I have once again transitioned into gluten free, dairy free, and egg free. I just want to thank Sarah from Sarah Bakes Gluten Free Treats for having me as her guest!

I really wanted to share five of my most favorite recipes with you, starting with...

I brought some donuts to my neighbors who loved them and the kids loved them so much they almost ate them all except one which I saved for my husbands lunch, however the donut didn't make it to the lunch bag, but his tummy instead.  I will be making these donuts again and again in a variety of different flavors.

Gluten Free Vegan Coconut Cream Pie

Goodness, where do I begin? I have been on this kick lately and craving cream pies, donuts, cobblers,  muffins, oh gheesh I could go on and on.  With my current diet restrictions I'm not able to have dairy, wheat, or eggs.  So Delicious Dairy Free has me covered though with the their fantastic products! I was able to mimic a traditional Coconut Cream Pie to make a Gluten Free, Vegan, Coconut Cream Pie that is to die for!! My family was going ga ga for this pie, as a matter of factly our youngest daughter asked if I could make this pie for her birthday coming up in November, now thats quite the compliment and the hubby was a little upset when he thought I didn't save him a second piece.

This summer we picked a lot of fresh fruits for freezing, I don't like to purchase fruits I could other wise get for free and than I know exactly whats on them or where they came from.  Muffins of any variety are a favorite in our house, I like to have a muffin for breakfast or pack them in lunches. 

I love the lemony light flavor of this loaf and if you really like lemons as much as I do you could also add the zest to this recipe as well and make it even more lemony. YUM!! 

Gluten Free Blueberry Strawberry Mini Pies

A family favorite is pie and this Gluten-free Blueberry Strawberry pie is absolutely delicious. This pie has a sweet and sour filling paired with a flaky crust leaving me wanting more and more and they are mini pies so you can have more than one, right??

Thank you for letting me share with you today!!


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Monday, October 20, 2014

gluten free vegan gingerbread skeleton cookies

I did it. I took a classic Christmas cookie and made him a little creepy. The adorable gingerbread man cookie is now more suitable for Halloween. I think he's still pretty cute, even if he's dead. Gingerbread skeleton cookies. Another "spooktacular" sweet treat!

These frosted gingerbread men cookies are soft, not too sweet, and totally gingery. I like my gingerbread cookies on the thicker side so they stay nice and soft. You can make them as thick as you'd like. The simple icing is just powdered sugar and coconut milk, making it the easiest icing for cookie decorating. I made these for Kaden's preschool buddies and they thought it was super cool to decorate their own skeleton cookie. A fun idea for a kids halloween party, for sure!

gluten free vegan gingerbread skeleton cookies

makes 18-20 cookies

gingerbread cookies
  • 2 3/4 cups Sarah's gluten free flour blend
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups organic powdered sugar
  • 1/4 cup molasses
  • 1/3 cup coconut oil, soft
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 1 teaspoons vanilla extract

simple icing
  • 2 1/2 cups organic powdered sugar
  • 2-3 tablespoons So Delicious unsweetened coconut milk

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside. In bowl of stand mixer, beat together powdered sugar, molasses, coconut oil, coconut milk and vanilla until smooth. Add flour mixture and continue to mix for 1-2 minutes. Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour. 

On counter, lay out large piece of plastic wrap. Place one disc of cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick. Cut dough using gingerbread man cookie cutter or desired shape. Carefully place cookies on prepared baking sheets (place dough back in refrigerator if it gets too soft to work with). Bake for 7-8 minutes. Remove cookies from oven and place on cooling rack to cool completely.

While cookies are cooling, make simple icing. Mix together powdered sugar and 2 tablespoons coconut milk. Stir until smooth. Add more coconut milk as needed. Place glaze in piping bag with small, round tip or use ziploc bag, cutting the tip. Pipe onto cooled cookies. Allow icing to sit for 1 hour to harden.

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Thursday, October 16, 2014

gluten free vegan classic pumpkin pie

For as long as I can remember, Thanksgiving has always been a big deal in our family. Everyone comes together for a day of sharing family memories, eating lots of yummy food and having hearts of thankfulness. My mom always creates an over the top menu, with everything being made from scratch. From the stuffing, to the rolls, to the mashed potatoes, to the cranberry sauce. No cans being used in our kitchen. My mom is an amazing cook! She always put her heart and soul into preparing a gorgeous feast.

It wasn't until I got older, that I realized how much work goes into Thanksgiving. I remember the first time I hosted at our house and how overwhelmed, yet totally excited I was! I love, love, love hosting. It brings me great joy to have people over for a meal. This meal, however, was going to be unlike any other I had put together.

When hosting at your house, start with the table decor. You don't need much, nor do you need to spend much. I just covered the table with a cream tablecloth, which I already had. Made a simple burlap runner to go down the center. Placed a few silk fall leaves, different size small pumpkins, a few candles on neutral stands and place cards. Simple cardstock place cards are great, handwritten or printed. Add a nice touch with a leaf stamp or even gluing on acorns (thats my fave!). I remember one year I had my daughter draw those hand turkeys for place cards, using her tiny hands. Adorable and personal.

Figuring out the menu can be overwhelming, but it doesn't have to be! I always stick with what I know and what everyone looks forward to having on Thanksgiving. Turkey, stuffing, mashed potatoes, sweet potatoes, fresh green beans, cranberry sauce, a beautiful fall salad, and gluten free rolls. Hosting definitely makes it much easier to control our food allergy needs. When we do have it at my mom's house, I just make sure I'm in the kitchen helping. That way I can see what ingredients are used, keep an eye on preparation and prepare my own dishes as well.

Let's get to the most important part of Thanksgiving...the desserts! I mean, besides being thankful for the outpouring of blessings in my life. Thank you, Jesus! Those sweet treats are the ones we look forward to all year long. I start all of my baking one or two days before the big day. There is no need to do any of the baking on Thanksgiving. Plan ahead! Bake those pies and make your traditional cookies.

The classic pumpkin pie. Really, the only dessert anyone in my family cares about. It's just not Thanksgiving without it. Who would have thought you could make it without gluten, eggs and dairy? I'm here to tell you it's totally possible and completely delicious. The perfect buttery pie crust, the silky pumpkin spice filling and the must have, creamy So Delicious CocoWhip on top. Oh heavens! I totally don't wait until Thanksgiving to make this dessert. I've already made one and I'm sure they'll be many more.

Now that I've shared a few tips and traditions on our family's Thanksgiving, I'd love to hear from all of you! What are some of your Thanksgiving traditions, how you do this holiday "allergen-free" and are there any recipes you would love to see made gluten, dairy and egg free? Share away, my gluten free friends and enjoy my recipe for the classic pumpkin pie!

gluten free vegan classic pumpkin pie

serves 8

pie dough
  • 1 1/2 cups Sarah's gluten free flour blend
  • 2 tablespoon organic cane sugar
  • 1/2 teaspoon salt
  • 4 tablespoons Earth Balance vegan butter, cold
  • 3 tablespoons organic non-hydrogenated shortening
  • 4 tablespoons ice-cold water
  • 1 teaspoon apple cider vinegar

pumpkin filling
  • 2 cups pure pumpkin puree
  • 1 cup So Delicious original culinary coconut milk, stirred
  • 1/2 cup cane sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cornstarch or tapioca starch 
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • So Delicious CocoWhip dairy free whipped topping or whipped coconut cream

Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.

Preheat oven to 350 degrees. Grease a 9-inch pie pan with extra shortening or cooking spray. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin. Remove plastic wrap from top and place pie pan upside-down onto dough.  Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.

To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch, cinnamon, ginger and nutmeg. Whisk until smooth and well blended. Pour filling into pie crust. Bake for 50-55 minutes or until center is set. Allow to cool on cooling rack. Refrigerate for 2 hours or overnight. To serve, slice and top with cocowhip whipped topping.

*If you are unable to find So Delicious culinary coconut milk, simply use 1 cup full-fat canned coconut milk, stirred.

Be sure to check out the So Delicious facebook page for more delicious allergen-free holiday recipes!

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