Archive for the ‘desserts’ Category

postheadericon Love and Apple Pie

Golden brown goodness

There is nothing quite like the smell of a freshly baked apple pie – it brings back wonderful childhood memories of moms and grandmothers baking. If you’ve been living gluten-free, pies can seem unattainable. However, this is an easy and wonderful pie that is allergy-friendly and delicious. Show someone you love them with an apple pie that will wow allergic folks and their non-allergic family and friends.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and a vegan/vegetarian recipe.

Ingredients:

Just one slice
  • top and bottom pie crust, from our full 6 pie crust recipe or the half recipe for 3 pie crusts

  • 4 medium Granny Smith apples
  • 3 medium Gala or Fuji apples (or another red eating apple)
  • 1 cup white sugar
  • 2 TBS quick cooking tapioca
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (freshly ground if possible)
  • 1 tsp lemon juice
  • sprinkling of cinnamon sugar

Method:

Slicing the apples

Prepare top and bottom pie crust, from our full 6 pie crust recipe or the half recipe for 3 pie crusts

Peel and quarter the apples, removing the core. Slice the apples thinly across the width of the apples, and combine in a large bowl.

Resting apples

Add sugar, tapioca, cinnamon, nutmeg, and lemon juice to the bowl of apples. Stir gently but combine well. Cover bowl with plastic wrap and let sit for about 30 minutes.

Preheat oven to 350, and grease a 9-10″ pie pan.

Roll out bottom crust between two pieces of plastic wrap, and place in the greased pie pan. Mix apples again, then pour over the pie crust.

Pi Pie

Roll out top crust, and tent it over the apples. Use a fork to press the edges of the top crust and bottom crust together. Use a fork or knife to make a few venting holes (making the vent holes in the shape of the mathematical symbol for pi is purely optional).

Lightly sprinkle top of the pie with cinnamon sugar.

Bake at 350 for 40-50 minutes, until the crust has turned golden brown. Eat while it’s still a bit warm, or cooled for breakfast the next morning. Yummm…

postheadericon 3 Perfect Pie Crusts

Just one slice

If you don’t need to make the full 6 pie crust recipe, this version makes a top crust, bottom crust, and a spare crust to freeze for later.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, could be egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegetarian, and potentially vegan recipe.

Ingredients

Pi Pie
  • 1/4 cup shortening (I use Spectrum)

  • 1 cup margarine, or two sticks (I use Fleishmann’s unsalted, but you could also use an additional 1 cup shortening)
  • 3 cups gf flour mix – 2 cups flour, 1 cup starch

  • 1 TBS xanthan gum (if not GF, just use 3 cups flour and omit this)
  • 1 1/2 tsp baking powder (optional, omit if corn-free)
  • 1 TBS sugar
  • 1 1/2 tsp salt
  • 1 large egg white (or egg replacer of your choice)
  • 1 TBS cider vinegar
  • ice cold water

Method

Blending together the Pie Crust

Combine flours, xanthan gum, baking powder (if using), sugar, & salt in a large bowl. Add shortening & margarine and cut in using a pastry blender or 2 knives until it begins to resemble coarse meal.

In a measuring cup with a spout, beat the egg, vinegar, and enough water to equal 1/2 cup. Gradually add the liquid to the flour, tossing with a fork, until the pastry gathers into a mass.

If the dough needs more water, add 1/4 cup iced water at a time, until sticks together.

Divide the pastry into 3 portions and form each into a patty-like disk. Each patty makes 1 crust. Put each in a small ziploc and freeze, or, if you are using now, chill for at least an hour. If you freeze, the dough must be completely thawed before rolling.

Rolling out the dough

For easier handling, roll out between two sheets of plastic wrap. Peel off top piece of plastic wrap, position dough in greased pie pan, then remove bottom piece of plastic wrap.

This makes 3 single pie crusts, perfect for making a double-crusted pie and setting one crust aside in the freezer for a rainy pie day.

postheadericon Creamy Rice Pudding, hold the cream

I love rice pudding, it is so incredibly soothing and delicious. It’s also very creamy, and it took me some time to get a rice pudding recipe that I thought was creamy enough without using dairy. This is the recipe I’ve been making for a while, and it’s one that my oldest daughter, Mackenzie, will sometimes make on her own.

Rice pudding with cinnamon sugar on top

I’m not a fan of raisins, but some dried cranberries can be a nice addition at times. Sometimes when I use coconut milk I’ll add some flaked coconut, too. There are plenty of variations possible, depending on your mood – my middle daughter puts chocolate syrup on top when she eats it!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

Bubble Bubble rice pudding pot
  • 2 cups basmati rice (brown or white)

  • 1 plain quart milk substitute, (2 cans of coconut milk is our favorite, but 1 quart of soy, hemp, rice, almond, etc milk works well too)
  • 1 pinch kosher salt
  • 2 tsp vanilla
  • 1 cup white or brown sugar
  • optional add-in ideas: 1/2 cup raisins, dried cranberries, other dried fruit, chocolate chips, slivered almonds, pecan pieces, flaked coconut, or 1 tsp cinnamon

Method
In a medium pot, combine salt, rice, and milk substitute. Stir well, and bring to a boil on high heat.

Stir well once it is boiling, bring heat down to low, then cover and set the timer for the cooking time recommended on the rice packaging.

Don’t leave the rice to simmer unattended! When using a milk substitute rather than water, the rice tends to clump, so stir it about every 5 minutes while it cooks.

When the timer goes off, test the rice for done-ness. You may need to cook it for 5-10 more minutes than usual.

Completed rice pudding

When the rice has finished cooking, take it off the heat, and add the vanilla and sugar. Use a silicone spoonula or something similar to gently but completely combine. Once the sugar and vanilla is assimilated, stir in any desired optional add-ins.

Cover again, and let the flavors meld and the rice pudding cool for about 15 minutes, then spoon into a ramekin and eat warm. Yum! What a delicious, creamy, and soothing comfort food! This is also great for kids with a “crummy tummy”, or any day when you want food that feels like a warm hug. Refrigerate any leftovers, then warm individual servings in the microwave or on the stovetop. Serve as is, or with a bit of cinnamon sugar sprinkled on top, or with a bit of any of the suggested add-ins.

postheadericon Perfect Mango Poundcake

Moist and Mango-y

Originally inspired by a mango-passionfruit pound cake, this Mango Poundcake is divine. It is amazingly delicious and moist, and has just the right level of sweetness. By adding more mango puree, the mango flavor really permeates the cake, adding another level of deliciousness.

The only complaint we have heard is that it is a smidge high in calories, so you may want to cut and eat small slices, put a few slices in the freezer for later, and give a couple pieces away to your friends!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.
Additional allergy notes: the cake could easily be made corn-free, but the icing would require finding corn-free powdered sugar; I am working on a mango bar recipe which would be egg-free, as recipes with 3 or more eggs don’t work well egg-free.

Ingredients:

Just a little sliver
  • 12 tablespoons dairy-free margarine, softened

  • 1 TBS lemon juice & 1 Cup coconut milk
  • 3 cups sugar
  • 5 eggs
  • 2 cups gluten-free flour (sorghum, millet, or rice work well)
  • 1 cup starch (tapioca, arrowroot, potato, or corn); (or use 3 cups premixed gluten-free flour)
  • 1 TBS xanthan gum or guar gum (if not gluten-free, replace the flour, starch, and xanthan gum with 3 cups all-purpose flour)
  • 1 teaspoon salt
  • 1 cup mango puree (if you have frozen mango chunks, thaw them and then blender-ize them into a pulp)

For the Syrup:

  • 1/2 cup orange mango juice

  • 1 cup sugar

For the Glaze:

  • 2 cups confectioners sugar

  • 1/4 cup orange mango juice

Method:
Preheat oven to 325 degrees. Grease a 10-cup bundt pan, preferably a silicone bundt pan. If not using silicone, be careful to grease the pan well and dust it with flour.

Cream the butter in a stand mixer, and then add the soured coconut milk. Gradually add the sugar and beat well (about 3 minutes).

Mix in the eggs, 1 by 1. Continue to mix until they are well-combined.

Whisk flour, starch, salt, and xanthan gum/guar gum. Slowly add the flour into the batter, alternate adding flour with adding the mango purée.

Pour batter into the bundt pan and bake for 50 minutes. Check after 50 minutes, the cake should feel springy when you touch it, and a tooth pick inserted into the middle should come out with only a few crumbs of batter. Put the cake back in the oven if necessary and check again in 10 minutes.

When the cake is done, remove it from the oven and let cool on a wire rack. Wait for the cake to cool completely before removing it from the pan.

Syrup
While the cake is cooling, make the syrup. Mix orange-mango juice and sugar in a saucepan and bring to a boil. Let it boil for 1 minute, then take the pan off the heat.

Poke holes in the bottom of the cake with a wooden skewer, while it’s still in the pan. Brush half of the syrup onto the bottom of cake with a pastry brush and let it soak in.

After the cake has completely cooled, flip it out of the pan onto a serving plate. Use a skewer to poke more holes in the top of the cake, and then brush the rest of the syrup onto the top and sides.

Icing:
Whisk or sift the confectioners sugar into a bowl. Whisk in the orange-mango juice. Drizzle the icing/glaze over the top and sides of the cake.

Store cake well wrapped, or in an airtight container. Cake can be kept at room temperature, but will stay fresh longer in the refrigerator.

postheadericon A GFCF Chocolate Pizza!

I’ve wanted to make one of these recipes for ages, and I finally decided to try it. This was a huge, huge hit! It is basically a sugar-cookie-type crust, with various chocolate toppings. You could make it with jam and fruit on top, but we were in a chocolate mood!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

Chocolate Pizza, Finished!
  • For the Crust:

  • 1/2 cup (1 stick) dairy-free margarine or Spectrum shortening, softened
  • 1/2 cup powdered sugar (if you can find corn-free powdered sugar, this recipe could be made with no corn)
  • 1 cup rice flour
  • For the Sauce:
  • 1 batch chocolate pudding, made using the pie filling variation.
  • For the Toppings:
  • allergy-safe chocolate chips (Enjoy Life chocolate chips are one choice)
  • allergy-safe chocolate non-pariels
  • extra confectioner’s sugar as “cheese”
  • other allergy-safe chocolates as desired (Choclate Emporium has many great gluten-free and dairy-free chocolates!)

Method:

Chocolate Pizza Crust

Preheat oven to 325 degrees. Prepare a pizza pan or cookie sheet with a Silpat Baking Mat, Reynolds non-stick foil, or other nonstick choice.

Mix together the margarine/shortening, powdered sugar, and rice flour. Continue mixing until it is well combined. The mixture will be crumbly, but will hold together when patted together.

Press into a pan, ideally into a circular shape on a pizza pan, but you can also make a circular shape on a cookie sheet.

A slice of Chocolate Pizza!

Bake for 15 minutes, until it begins to turn golden brown. Remove from oven and let cool.

When the “crust” is cool, spread on pudding, then add your choice of toppings.

Cut with a pizza cutter and enjoy!

postheadericon Chocolate Pudding

yummmm…. We love creamy, chocolately pudding!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 1/2 cup sugar

  • 1/4 cup unsweetened cocoa
  • 1/3 cup corn starch (or arrowroot starch, or tapioca starch)
  • 2 1/2 cups coconut milk, or another milk substitute (soy, rice, hemp, almond…)
  • 1/8 tsp salt
  • 1 tsp vanilla
Pudding in progress

Method:

In a medium sized pot, whisk together cocoa, sugar, and starch.

Set the pot on the stove, and turn on to medium heat. Stir in milk substitute and salt.

Whisk frequently until it comes to a boil. Turn the heat to low and whisk constantly until the pudding begins to thicken.

Remove from heat, and add vanilla. Pour into a bowl or individual ramekins. Pudding will thicken more as it cools.

Variation: To make it even more chocolatey, add about 1 ounce of allergy-safe semi-sweet chocolate when the pudding comes off the heat.

Variation For a pie-filling, either decrease the amount of milk substitute to 2 cups, or increase the starch to 1/2 cup.

postheadericon Perfectly Chocolate-y Cupcakes

Just Right

Do you need some gluten-free and dairy-free cupcakes? Do you want them to be perfectly puffed on top, with a wonderful shape that is easy to decorate? Are you serving fussy people, or people who doubt that allergy-safe food can be tasty? This is the recipe for you! These cupcakes are just right!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe. There is also an egg-free version of this recipe.

Ingredients:

Perfectly Chocolate-y Cupcakes
  • 1 cup gf flour (sorghum and/or bean work well here)

  • 2/3 cup starch (arrowroot, tapioca, corn, or potato)
  • 1 1/2 tsp xanthan gum or guar gum
  • 1 3/4 cups sugar
  • 1/2 cup cocoa powder
  • pinch kosher salt
  • 1 tsp baking soda
  • 1 tsp vinegar or lemon juice and enough milk substitute to make 1 cup
  • 1/2 cup oil
  • 2 tsp vanilla
  • 2 eggs

Method:

Preheat oven to 350. Line muffin tins (makes 15-18 cupcakes)

Mix together dry ingredients in stand mixer to get them well blended. Add liquid ingredients and mix for about 3 min, until well combined.

Pretties

Pour into cupcake liners and bake for 20-30 min (they will be moist, but a toothpick inserted into the cupcake should come out clean). Cool for a few minutes in pan, then move to a cooling rack to cool completely.

Frost with a chocolate frosting. Or, you can mix up a batch of vanilla frosting, and then divide it into snack-size zip-top bags. Color each baggie of frosting individually. Snip off one little corner of the bag, and then you and your kids can make some beautiful creations!

postheadericon Baby’s First Birthday Carrot Cupcakes

This is free of the top 8 allergens, so it is unlikely to be too much for a baby’s first birthday. If your child hasn’t yet had many spices, you can leave out the nutmeg & cinnamon, but it tastes great like this.

This recipe really works best as cupcakes, and since little kids like to do things themselves, mini-cupcakes or full-size cupcakes are a great size for little hands!

If you want to also serve a cake, the Pineapple Carrot Cake recipe is the “grown-up” version of this, with eggs and other treats.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

  • 1 1/4 cup gluten–free flour

  • 1/2 cup tapioca starch
  • 1 tsp xanthan gum or guar gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup unsweetened applesauce (if mixture looks too thick, add up to 1/4 cup more applesauce)
  • 1 1/4 cup brown sugar
  • 1 cup milk substitute with 1 tsp cider vinegar to sour
  • 3/4 cup crushed pineapple (one of the small cans), drained (you can substitute more applesauce in place of the pineapple if you haven’t introduced pineapple)
  • 2 cups shredded carrots (I suggest a food processor for this)

Method
Preheat oven to 350F. Grease or prepare cupcake (or mini cupcake) pan with paper liners. This makes about 18 full size cupcakes or 12 full size and 12 mini-cupcakes.

In a medium bowl, whisk together flours, spices, and other dry ingredients.

Use an electric mixer in another bowl to beat applesauce, brown sugar, milk substitute, and pineapple until well blended. Slowly add dry ingredients. Stir in carrots.

Spoon into cupcake liners, fill about 2/3 full.

Bake for 20-30 min (15-20 for mini cupcakes) until cake tester comes out clean. Let sit in pan for 5-10 min, then let cool on a rack.

Serve as is or frost a few with Faux Cream Cheese frosting for adults or for that smashed-in face birthday cake shot!

postheadericon Chocolate Chip Pecan Pie

My mother has always made a Kahlua chocolate chip pecan pie, and I loved it. This year I wanted to make it without the Kahlua, and I ended up with a wonderfully rich, but not overly rich, dessert that I thought was perfect. It’s also wonderful leftover, if you can hide a few slivers!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, fish free, and shellfish free recipe. You could make this corn-free by using golden syrup in place of the corn syrup, but the eggs and nuts are integral to the dish.

Ingredients

Method
Preheat oven to 350 degrees F. Grease a 9″ deep dish pie tin, and arrange pie crust. Remember to roll out the pie crust between 2 pieces of plastic wrap – it works beautifully!

Whisk eggs until fluffy in a large bowl, then begin adding the other ingredients. Beat in sugar, flour, margarine, salt, vanilla, and corn syrup. Mix well, then stir in the chopped pecans.

Chocolate Chip Pecan Pie

Sprinkle 1 cup of chocolate chips on the bottom of the pie crust, then pour the pecan pie filling into the pie crust.

Decorate the top of the pie with the intact pecans.

Bake for 45-60 minutes until the pie is golden brown and set (not all jiggly). Let cool on a cooling rack. Serve small pieces so people can have seconds and not feel as guilty!

postheadericon Peach Pie Cake Cobbler

This is a mix of a pie, a cake, and a cobbler. It’s an incredibly easy way to get the flavor of a peach pie without a lot of effort! My grandmother makes this a lot, and everyone loves it. I tweaked it a bit, and changed it for our allergies, but it’s still incredibly easy – how often can you say an allergy-friendly dessert is easy?

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and vegan/vegetarian recipe.

Ingredients

  • 1 stick dairy-free margarine (such as Fleishmann’s unsalted)

  • 1/2 cup milk substitute (soy milk, rice milk, etc)
  • 1 cup gf flour or flour mix
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 large can or 1 quart (4 cups) canned sliced peaches with juice or syrup

Method
Preheat oven to 350 or 375 – this recipe is very flexible with temperature, so bake it at the temperature your dinner requires.

Melt margarine in an 8×8 or 8×11 or similar casserole. In a separate bowl, mix together sugar, flour, baking powder, salt, cinnamon, nutmeg, and milk. Pour that mixture into the middle of melted margarine, do not stir.

Pour peaches and juice into the center of all. Do not stir. Bake uncovered for 45 min, and let cool for a bit. It will be a bit jelly-ish, not firm like a cake.

This serves 6, allegedly, but don’t count on leftovers if there arefewer than six people at home!

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