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IT TOOK ME A DECADE TO FIND A GOOD HOMEMADE BREAD RECIPE

For years, readers used to ask me if I had a homemade bread recipe and I’d respond that it was easier to just buy one, than use up a ton of expense ingredients and time. But, after REALLY missing the smell of bread baking, and getting to enjoy hot-out-of-the-oven bread, I knew I had to find a solution. I needed a recipe that could work for sandwich bread, as well as just a delicious slice with your soup. I needed it to be an easy recipe, I needed it to not rely on a bread machine, be expensive or have too many crazy ingredients. It also only takes a first rise–no second rise! I have finally done it, and even though I don’t have any food allergies (just my boys) I look forward to this loaf just as much as they do!

A DEAL BREAKER: WHAT GLUTEN FREE FLOUR TO USE?

Anyone who has done any sort of gluten-free baking knows that what type of gluten-free flours you use (and there are TONS!) makes all the difference in the world. The gluten free all purpose baking mix by King Arthur is the one that will yield the best results. I would not recommend any other blend. Usually, with things like cookies and muffins I’ll feel like you can get away with most “all purpose” flour blends, but not in the case of bread. I have heard that King Arthur’s gluten free all purpose flour (not the baking mix) should turn out fine, in case you’re in a pinch. If you try it with another blend, please let me know by leaving a comment at the very bottom.

WHAT GRAINS ARE IN THE KING ARTHUR ALL PURPOSE BAKING FLOUR MIX?

This is not sponsored, but thought I’d list out exactly what’s in the gluten-free flour blend, so you can make sure it works for your diet. Their website says it includes:

• “Whole Grain Brown Rice Flour, Rice Flour, Potato Starch, Tapioca Starch, Cellulose, Baking Powder (baking soda, calcium acid pyrophosphate, monocalcium phospate), Salt, Xanthan Gum, Vitamin and Mineral Blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)].”

I would NOT recommend this bread with any other different flours, no matter how tempting, like: oat flour, buckwheat flour, Bob’s Red Mill, almond flour and the like.

DOES THIS GLUTEN-FREE BREAD HAVE DAIRY OR EGGS?

This gluten-free bread recipe does not have any dairy or eggs. My son has severe allergies to both. A vegan diet does not allow for use of either of those ingredients either as they are animal products and vegans use no animal products. You’ll notice all of my hundreds of recipes are all free of: gluten, dairy and eggs due to allergies, but we do use meat sometimes, as we’re not strict vegans. If you need strictly vegan recipes, all of my baking recipes should work for you.

IS THIS VEGAN GLUTEN-FREE BREAD ALLERGY FRIENDLY?

Yes, it is very allergy friendly! This white loaf of bread is free of the top 8 allergens: wheat, gluten, dairy, egg, soy, peanuts, tree nuts, fish and shellfish. For those of you looking for the non-vegan type, you can check out this classic gluten-free bread recipe.

WILL I NEED TO ADD XANTHAN GUM?

No, you will not need to add xanthan gum. The flour that I recommend (above) for this recipe includes it in the pre-made flour mix. You can also try my homemade gluten-free fllour mix.

WHAT YEAST DO I USE FOR THIS VEGAN GLUTEN-FREE LOAF?

You have to use rapid rise. I use the brand Fleischmann’s but I’ve heard good things about Red Star.

IS THIS HOMEMADE LOAF OF BREAD SAFE FOR CELIACS?

Yes! The flour is a certified gluten-free flour blend, and everything else: yeast, psyllium husk powder, baking powder, salt, water, aquafaba, maple syrup and vegetable oil should all be naturally gluten free. I don’t recommend anything specific for brands, other than the yeast and flour, as I find the rest are typically all naturally gluten-free products. Always read every label, to make sure whatever brands you’ve purchased don’t have anything hiding in them. Stranger things have happened! If ever in doubt, call the company directly Most labels have the companies phone number printed on the back.

IF I CAN HAVE EGGS, CAN I USE THOSE INSTEAD OF AQUAFABA?

Yes! If you can have eggs, go ahead and use two whole eggs (not egg whites).

CAN I USE ANOTHER EGG REPLACER OTHER THAN AQUAFABA?

No. I would not recommend it. I like that aquafaba has some elasticity to it, which I think helps give the bread movement and flexibility. I would not recommend powdered egg substitutes, or other things like chia seeds. In a pinch, I might try flax seeds, but that’s just a guess. I tend to stick with what works, but understand some people have an allergy to legumes. I’m sorry! There’s so many recipes that don’t work for my family’s allergies, and so I just have to experiment and you may have to do the same. It’s impossible to try out every iteration for every type of allergy out there.

WHAT SIZE BREAD PAN DO I NEED FOR THIS GLUTEN FREE WHITE BREAD RECIPE?

The original recipe called for a bread pan that’s 9×4 or 9×5. I only had a 8.5 Caphalon bread pan, and feel it is actually just right. I have had some readers (who probably live in warmer/more humid places) comment that by using a smaller 8.5 pan, their bread rose over the top. Mine has never done this. But, it is just a good warning to always go by your eyes and nose, and not follow rising and cook times exactly. If the bread has risen to the top of your pan, it’s time to stop proofing it.

IS THE PSYLLIUM HUSK POWDER REQUIRED FOR THIS BREAD RECIPE?

It should still turn out if you don’t use psyllium husk powder, but the texture and structure will be better if you include this. I find mine in the bulk section of health food stores, and I’m sorry, it doesn’t say what brand. Or, you can buy some on Amazon. 

HOW SHOULD I STORE THIS GLUTEN-FREE VEGAN WHITE BREAD?

This bread is best eaten fresh (once it’s cooled.) Otherwise, you can keep it room temperature, in an air tight container for a day. After that, I would keep it in an air tight container in the fridge. I eat it room temperature, soft and plain for about a day. After that, it gets better if you toast it. I’ve never personally frozen it, as we eat it all up, but I would imagine you should slice it first before freezing, and then pull out a slice at a time, and toast it to eat it.

CAN I USE SOMETHING OTHER THAN MAPLE SYRUP?

I actually started out by making this recipe with honey. But, since that is not vegan, I knew I needed to try it with maple syrup. Either works. And while I would normally never recommend substituting the cheaper maple syrup that you use on pancakes (you know, the stuff mostly made of corn syrup) and that you use PURE maple syrup (doesn’t matter the grade) I have actually been in the middle of this recipe and been out of everything but the cheap pancake topper stuff. So, I used that, and even that worked. Use it at your own caution, but putting it out there in case you’re in a panic like I was. Do not substitute it with a dry sugar (like granulated sugar or coconut sugar) as it will throw off the wet to dry ingredient ratio.

I’M TOO TIRED? WHAT STORE BOUGHT BRAND CAN I GET TO HOLD ME OVER?

Maybe you found this recipe and you just don’t have the time to bust it out yet. Save it and pin it for later. When I don’t feel like making bread and want a store-bought option, my favorite brand that I’ve found is: Little Northern Bakehouse. I find it at my local Natural Grocer or Amazon. There is also BREAD SRSLY if you like more of a sourdough and that can usually be purchased at your local health food store.

I DON’T OWN A STAND MIXER, CAN I USE SOMETHING ELSE?

A stand mixer is a wise investment, especially if you have food allergies and have to make your own stuff a lot. Ask for it for Christmas, a wedding gift, or save up! In this recipe I prefer to use the paddle attachment, instead of the bread hook since this is more of a batter/runnier than traditional bread dough. I haven’t tried making this by hand, but I would think an electric hand mixer would work just fine too.

WHY DO I SUGGEST PROOFING THE BREAD IN WITH THE LIGHT ON IN YOUR OVEN?

I worry about my kitchen being too cold to proof (also known as letting your bread rise). I was looking on America’s test kitchen for proofing ideas. In the comments I kept seeing this thing about leaving your oven light bulb on. So, I went straight to the source (since we’re using King Arthur flour) and they recommend it as well. They mention leaving the light bulb on for an hour beforehand, but I didn’t want this recipe too involved. I found turning the light bulb on when starting the recipe, and then leaving it on the entire time the bread was rising worked just fine for me!

DO I HAVE OTHER GLUTEN-FREE VEGAN BREADS?

Looking for more soft bread, that helps you fill that carb craving? Look no further, these delicious recipes all make excellent gluten free vegan side dishes. And all of these are free recipes too:

• gluten-free vegan breadsticks
• lemon bread with lemon glaze
• pumpkin cornbread
• top-8-free cornbread
• 10+ best gluten free vegan muffins
• gluten-free vegan pancakes
• 100+ gluten-free, dairy-free, egg-free breakfast ideas

WHAT GOES GOOD WITH THIS GLUTEN FREE VEGAN BREAD?

My favorite way to eat this bread is as a toasted slice, with some dairy-free butter and jam on it. Or, eating it with my favorite soup. Here are some delicious gluten, dairy and egg free soups you could dunk in:

• Gluten Free Vegan Minestrone
• Gluten Free Vegan Tomato Basil Soup

DO I HAVE A VIDEO SHOWING HOW TO MAKE THIS HOMEMADE BREAD?

Watch this tutorial video below, or you can also view it on YouTube, and it will give you a good overview of how easy it is to make this homemade gluten free vegan bread:

Homemade Gluten Free Vegan Bread

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 45 minutes

Total Time: 1 hour 45 minutes

EUREKA! A soft loaf of bread that is not only gluten free but ALSO vegan. Typically, gluten-free bread recipes need eggs and dairy, but not this one. This bead is tender, tastes delicious and isn't hard for those who aren't used to making homemade bread

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Ingredients

TOOLS NEEDED:

Toggle ingredient group

• 8.5 inch bread pan (see above)
• Plastic wrap
• Non-stick spray of choice
• Stand mixer or handheld electric beaters
• Optional: Instant read digital thermometer recommended for water temperature

INGREDIENTS:

Toggle ingredient group

• 3 cups (spoon and level to measure) King Arthur Gluten Free All Purpose Baking Mix
• 1 packet (2 and 1/4 tsp) rapid rise instant yeast
• 1 Tablespoon psyllium husk powder
• 1 tsp baking powder
• 1 tsp salt
• 1 and 1/2 cups warm water (around 110 degrees F)
• 6 Tabelspoons aquafaba (the liquid from a can of garbanzo beans)
• 1/4 cup pure maple syrup
• 1/4 cup canola oil

Instructions

1. Turn the light on in your oven. (This will help the oven become warm enough for rising.)
2. Place the paddle attachment on your stand mixer, and add to the mixing bowl the dry ingredients: gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low.
3. Add the liquids: aquafaba, maple syrup, oil and water (being sure your water is the right temperature to activate the yeast). Mix on low until everything is combined.
4. Bump up the speed to medium and mix for 2.5 minutes. Scrapes the sides of the bowl and mix for another 2.5 minutes on medium.
5. Grease your bread pan with non-stick spray thoroughly.
6. Pour the batter into your pan. Smooth the top of the batter if necessary.
7. Measure your plastic wrap and spray the side that will be facing down with more non-stick spray before placing it on top. This will help it not stick when the batter rises.
8. Place the covered pan in your oven with the light on for 45 minutes, or until it has doubled/reaches near the top of your pan. Be sure to check it every once in awhile, some gluten-free flours, and climates have the bread rise faster than that and it can rise above the bread pan line in certain areas if allowed to rise too long.
9. Take it out of your oven and preheat oven to 350 degrees F.
10. Take plastic wrap off and place bread in the middle of the oven and bake for 40-45 minutes.
11. If the top starts to brown too much, place a piece of aluminum foil over the top.
12. If you want to ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read around 205 degrees F.
13. Remove the bread from the oven.
14. Allow the bread to cool in the pan for 5 minutes.
15. Afterwards, turn the bread over onto a cooling rack and cool completely before slicing.
16. Best enjoyed fresh/day of.
17. See the post above for storing options.

Notes

Please read above the recipe card for details on ingredients and substitutions.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from my gluten free dairy free egg free homemade bread, which I adapted from Mama Gourmand's Soft White Gluten Free Bread.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 413mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 2g

The post Egg-Free Gluten-Free Bread Recipe + VIDEO appeared first on Allergy Awesomeness.

Let me break it all down for you so you know what to look for, what questions to ask, and when falafel is probably not worth the risk.

IS FALAFEL GLUTEN FREE?

The short answer

Sometimes, yes.

Traditional falafel is often made from chickpeas or fava beans, fresh herbs, onion, garlic, and spices. Those ingredients are naturally gluten-free, so in theory falafel can absolutely be gluten-free.

The longer answer

The problem is that falafel recipes are not all the same.

Some restaurants and store-bought brands add flour or breadcrumbs to help bind the mixture together. If wheat flour or breadcrumbs are used, the falafel is no longer gluten-free. And even if the ingredient list itself is gluten-free, cross contact can still happen during frying or prep.

So while falafel can be gluten-free, you really do have to check each one individually.

WHAT IS FALAFEL MADE OF?

Most traditional falafel recipes include:

• Chickpeas or fava beans
• Onion
• Garlic
• Parsley or cilantro
• Spices like cumin and coriander
• Salt
• Oil for frying

That all sounds great for someone avoiding gluten. The issue comes when someone adds:

• Wheat flour
• Breadcrumbs
• Any kind of filler to make the mixture hold together better

That is why you cannot just assume all falafel is safe because chickpeas themselves are gluten-free.

WHY SOME FALAFEL IS NOT GLUTEN FREE

Here are the biggest reasons falafel may not be gluten-free:

1. Flour or breadcrumbs are added

This is the most obvious issue. Some recipes use flour as a binder, especially in restaurants or packaged versions.

2. It is fried in a shared fryer

This is a big one. Even if the falafel itself does not contain gluten, if it is fried in the same oil as breaded foods, that fryer is cross contaminated.

3. Cross contact in the kitchen

Shared prep surfaces, scoops, utensils, or gloves can all create problems. Falafel shops often handle pita bread all day long, which can make the whole prep area riskier for someone with Celiac disease or a serious gluten issue.

4. Sauces and sides are not gluten-free

Even if the falafel itself is safe, the plate around it may not be. Watch out for:

• Pita bread
• Couscous
• Some sauces or dressings
• Fried toppings
• Seasoned rice blends

IS RESTAURANT FALAFEL GLUTEN FREE?

Sometimes, but I would never assume.

If you are ordering falafel at a restaurant, I would ask:

• Do you add flour or breadcrumbs to the falafel?
• Is it fried in a dedicated fryer?
• Is it prepared on a shared surface with pita bread or other gluten-containing foods?
• Can you check the ingredient list for me?

If they do not know, or if they seem unsure, I would probably skip it. Falafel is one of those foods that can be safe, but only if the restaurant actually understands what you are asking. If ever in doubt, it’s always safest to make it yourself at home so you can be sure from start to finish that it’s safe.

IS STORE-BOUGHT FALAFEL GLUTEN FREE?

Some are, some are not.

Frozen falafel or boxed falafel mix can be convenient, but you still need to read the label every single time. Look for:

• A gluten-free claim
• Certified gluten-free if that is your preference
• No wheat or breadcrumbs in the ingredients
• No concerning advisory statements if those matter for your family

Personally, I always tell people to go off the product in hand. Ingredients can change, and what was safe last year might not be safe now. If you’re looking for other quick options, it helps to have a few gluten-free snacks you already trust and can grab without overthinking it.

WHAT ABOUT FALAFEL MIX?

Falafel mix is one of those things you really need to inspect closely.

Some boxed mixes are just ground chickpeas and spices, which may be gluten-free. Others include wheat flour or other binders. Do not assume because it is dry and shelf stable that it is automatically safe.

Read the label carefully, and if gluten-free matters medically for you, look for an actual gluten-free statement on the box.

HOW TO MAKE GLUTEN-FREE FALAFEL AT HOME

Honestly, making falafel at home is probably the easiest way to feel confident about it.

When you make it yourself, you can control:

• The ingredients
• The prep space
• The oil
• The sides and sauces

If you need a binder, use a gluten-free flour or gluten-free breadcrumbs instead of regular flour. And if you are frying, make sure the oil has not been used for gluten-containing foods.

Homemade falafel is also nice because you can pair it with safe sides like rice, salad, hummus, or a gluten-free wrap instead of depending on whatever a restaurant offers. It can easily become part of your regular rotation, especially if you’re building out a list of gluten-free dairy-free dinner recipes you know your family can eat safely.

MY TAKEAWAY

Falafel can be gluten-free, but it is not guaranteed.

If it is made with just chickpeas, herbs, and spices, and it is cooked in a safe environment, then yes, falafel can absolutely work for a gluten-free diet. But if flour is added, or it is fried in shared oil, then no, it is no longer gluten-free.

So the answer is: falafel is sometimes gluten-free, but only when the ingredients and preparation make it safe.

That may not be the simple yes or no we all want, but hopefully it helps you know exactly what to ask before taking a bite.

OTHER HELPFUL POSTS

If you are trying to figure out more gluten-free foods, you may also like posts on whether oat milk is gluten-free, or whether tortilla chips are gluten-free.

The post Is Falafel Gluten Free? appeared first on Allergy Awesomeness.

Let’s walk through what it is, when it’s safe, and what to watch for so you can feel confident using it.

IS ALMOND FLOUR GLUTEN-FREE?

The short answer

Yes, almond flour is naturally gluten-free.

Almond flour is made from finely ground almonds, and almonds do not contain gluten. So on its own, almond flour is a safe option for people avoiding wheat or following a gluten-free diet.

The longer answer

Even though almonds themselves are gluten-free, there are still a few things to watch for.

Like many packaged foods, almond flour can be affected by how it’s processed and handled. Cross contact during manufacturing is the main concern, especially if it’s produced in a facility that also processes wheat.

So while almond flour is usually safe, it’s still important to check the label and understand how it was made.

WHAT IS ALMOND FLOUR?

Almond flour is made by grinding blanched almonds into a fine, soft flour. It’s commonly used in gluten-free and grain-free baking because it adds moisture and a slightly sweet, nutty flavor.

You’ll often see it used in recipes like:

• cookies
• muffins
• pancakes
• bread alternatives

If you’ve been exploring gluten-free baking, you’ve probably seen it used alongside other alternatives like oat milk or specialty flours in different recipes.

WHY ALMOND FLOUR IS POPULAR IN GLUTEN-FREE BAKING

One of the biggest challenges with gluten-free baking is replacing the structure that gluten provides. Almond flour helps because it adds moisture and richness, which can improve texture in baked goods.

That said, it behaves very differently than traditional flour. It doesn’t have the same binding ability, which is why many recipes pair it with other ingredients or techniques.

If you’ve ever tried baking without gluten before, you know it can take a little experimenting to get it just right, similar to working with other gluten-free pantry staples.

WHEN ALMOND FLOUR MAY NOT BE SAFE

Even though almond flour itself is gluten-free, here are a few situations where it might not be safe:

1. Cross contact during manufacturing

Some almond flour is processed in facilities that also handle wheat. This can introduce small amounts of gluten.

Look for:

• a certified gluten-free for certainty
• Or, call the manufacturer directly to speak to them about their manufacturing processes

2. Added ingredients

Most almond flour should just contain almonds, but always double check. Occasionally, blends or specialty flours may include other ingredients.

This is where reading the ingredient list becomes really important, especially if you’re used to checking packaged foods carefully.

3. Recipes that include gluten

Even if almond flour is safe, the recipe itself might not be. Some recipes combine almond flour with wheat flour, which makes the final product unsafe.

Always check the full recipe, not just one ingredient.

IS STORE-BOUGHT ALMOND FLOUR GLUTEN-FREE?

Most store-bought almond flour is gluten-free, but you should still verify.

When choosing a brand:

• look for a gluten-free label
• check for any allergen statements
• read the ingredients every time

This is very similar to how you would evaluate other packaged foods like tortilla chips or snack items, where ingredients and processing can vary by brand.

HOW TO USE ALMOND FLOUR SAFELY AT HOME

Using almond flour at home is usually very straightforward, but a few habits can help keep things safe:

• store it separately from gluten-containing flours
• use clean, dedicated measuring tools if needed
• avoid cross contact in your kitchen

If you’re already used to managing things like shared equipment or prepping multiple meals, this will feel familiar pretty quickly.

CAN YOU SUBSTITUTE ALMOND FLOUR FOR REGULAR FLOUR?

Not exactly.

Almond flour doesn’t behave the same way as wheat flour, so you usually can’t do a 1:1 swap. Recipes that are specifically developed for almond flour will give you the best results.

That’s why many people build a list of go-to recipes that they know work well instead of trying to convert everything from scratch.

And once you find a few that work, they can easily become part of your regular rotation alongside other gluten-free dairy-free dinner recipes.

MY TAKEAWAY

Almond flour is naturally gluten-free and can be a great option for baking, but like any ingredient, it’s not completely risk-free without checking.

If it’s pure almond flour and processed safely, it should work just fine for a gluten-free diet. But always read labels, be aware of cross contact, and make sure the full recipe is safe.

Once you get comfortable with it, almond flour becomes one of those pantry staples that makes gluten-free baking feel a lot more doable.

The post Is Almond Flour Gluten-Free? appeared first on Allergy Awesomeness.

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Why I love breakfast tacos

Well, first off, did you see the word “tacos” in the title? I mean, that says it all. And, then pair it with the most wonderful meal of the day “breakfast” and you have a winning combo in my opinion.

I know many people enjoy breakfast burritos, but finding a gluten-free tortilla that won’t crack when rolled is difficult. These can easily be turned into breakfast burritos (literally just swap out the taco sized tortilla for a burrito sized one) if you prefer, but I’d rather keep it as easy to shop for and find ingredients as I can.

I don’t think we’ve ever actually had these for breakfast, but these are on a constant rotation at my house for a savory “breakfast for dinner” and the kids are ALWAYS excited. I hope you’ll be excited too for this gluten and dairy free breakfast.

How are these breakfast tacos gluten free?

Corn tortillas are key to making these breakfast tacos gluten free. Feel free to use whatever brand and size you prefer. We like Guerrero Corn Tortillas because they are super soft and bendy and don’t break easily.

Everything else–the hash browns, sausage, eggs, guacamole and pico de gallo are usually naturally gluten free. As gluten can hide just about anywhere, make sure you read each and every single label you use just to be sure.

If you don’t need this to be gluten free, feel free to use whatever taco shell you prefer.

How are these dairy free breakfast tacos?

I know, right? How can it be a taco if it isn’t loaded with cheese? The answer: make them so flavorful, you don’t need it. And, if you need that creamy texture on top, load up on guacamole! Really, that’s it. 

Of course, you could put on some of your favorite dairy-free cheeses, but I find them expensive and usually lack-luster. I am totally satisfied with these tacos without cheese–and that’s saying something.

Are these breakfast tacos allergy friendly?

Yes they are! Depending on which brands you use, we make ours free of the top allergens. These breakfast tacos are free of: gluten, wheat, dairy, peanut, tree nut, fish and shellfish. And, they can be egg free too! Making these breakfast tacos a whopping top-8-free recipe.

If you can’t have eggs, what can you use?

If you need these breakfast tacos to be egg free because you have an egg allergy like my son, or are vegan there are three options I’d recommend:

• 1. Just omit the eggs, the meat and potatoes and toppings make them plenty filling (add beans if desired instead)
• 2. My son enjoys Follow Your Heart Vegan Scrambled Eggs (does have soy)
• 3. You can use JUST Egg (a liquid vegan egg–I find mine at Walmart)

What hash browns do I use?

We have had no problems with the Great Value brand of southern style hash browns from Walmart. I like that they are squared, instead of shredded so they have more of a bite. Here are their ingredients:

• Potatoes, Onions, Green Bell Peppers, Red Bell Peppers. Contains 2% or less of Dextrose, Sodium Acid Pyrophosphate Added To Maintain Color.

Feel free to use whatever hash browns you like. You could even make homemade hash browns if you prefer. 

What meat do I use, and can I make it meatless & vegan?

We’ve used Jimmy Dean regular sausage, as well as Johnsonville, Falls Brand and Great Value. We haven’t had a problem with any of them, as according to their package they’re all pork sausage and spices for the most part. Be sure to find a brand you feel comfortable with.

If you need these to be vegan, there are a decent amount of vegan “meat” crumbles you could use. You could also omit the meat and the potatoes and vegan eggs would be filling too! You could always add beans if you need more texture as well.

If you need another vegan option, try these Vegan Fajitas by my friend Texanerin.

What toppings do we use on our breakfast tacos?

I like to keep it simple with some fresh pico de gallo (I buy mine pre-made at the store to save time) and guacamole. Use whatever brands you feel safe with. 

Do I have other gluten and dairy free breakfasts?

Everything we eat has to be gluten and dairy free because of my son’s food allergies, so we have quite a few gluten and dairy free breakfast recipes. Here are some of our favorites, we think you’ll love them too!

• 10+ gluten and dairy free muffin recipes
• Gluten free vegan orange rolls
• Gluten and dairy free oatmeal chocolate chip banana pancakes
• Instant pot pumpkin quinoa porridge
• Dairy free and egg free “frittata” cups
• Bacon breakfast potatoes
• Blender SunButter, Banana and Buckwheat waffles
• Gluten free vegan double chocolate baked donuts
• Gluten free vegan banana French toast
• Fluffy gluten free vegan pancakes

Gluten Free Dairy Free Breakfast Tacos

Yield: 16 breakfast tacos

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

For breakfast (or dinner!) these delicious breakfast tacos are gluten and dairy free making sure everyone can get their taco on! With customizable toppings and fillings, the sky is the limit. Whether you have food restrictions or not, these tacos are scrumptious. There's even a vegan option as well!

Print

Ingredients

• 1 pound southern style hash browns, cooked (see above for details)
• canola oil, or other safe oil
• mild Italian sausage, or vegan crumbles (see post for details)
• warmed refried beans (optional)
• scrambled eggs of choice (see post for vegan options)
• Guacamole
• Pico de gallo
• Additional garnishes as desired (fresh cilantro, dairy free sour cream, vegan cheese)
• Warmed corn tortillas

Instructions

1. Cook the hash browns until crisp according to package directions, set aside, covered to keep warm.
2. Cook the eggs (or vegan eggs), set aside, covered to keep warm.
3. Cook the mild Italian sausage (or vegan crumbles) until cooked in safe oil, drain on a paper towel, set aside and keep warm.
4. Warm your refried beans, if using.
5. Warm your corn tortillas (either in a microwave, wrapped in a damp towel, or over a skillet. When warmed and pliable, I keep mine in a tortilla warmer.
6. When ready to serve, I like to set all of the toppings out buffet style and let people fill their warmed corn tortillas with whatever they like.
7. Store leftovers separately, and reheat when eating leftovers.

Notes

If you're looking for some gluten and dairy free dinners, check out my cookbook: An Allergy Mom's Lifesaving Instant Pot Cookbook.

*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

DON’T FORGET TO PIN IT SO YOU DON’T LOSE IT! BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

The post Gluten & Dairy Free Breakfast Tacos (Vegan Option Too!) appeared first on Allergy Awesomeness.

This post contains affiliate links.

If you’ve ever wondered why this blog went years without a classic chocolate chip cookie recipe, it’s because I take the perfect chocolate chip cookie seriously.

I didn’t want to publish just any version—I wanted a soft chocolate chip cookie that delivers on both flavor and texture. After testing countless allergy-friendly chocolate chip cookie recipes, I kept running into the same issue: cookies that spread too much, turned flat, and ended up as a sticky mess on the pan.

This recipe was created to fix that—giving you a reliable, soft, chewy, and allergy-friendly chocolate chip cookie that actually holds its shape and tastes amazing.

I tried different temperatures, different substitutes, chilling the dough, greasing the pan vs. not greasing the pan–you name it–all of the tried-and-true ways to get a darn cookie to turn out.

Then I had an epiphany. The one cookies that always have a great texture and shape are my double choco chip cookies. So, why not use that as a base and go from there? 

And voilà–finally a chocolate chip cookie I can be proud of that is allergen-friendly.

Here’s some tips on how to make it or use different substitutions:

HOW TO MAKE CHOCOLATE CHIP COOKIES ALLERGY-FRIENDLY:

• To make these chocolate chip cookies gluten-free: I used my favorite gluten-free blend (the one I actually use on this ENTIRE site–so that way, you can keep re-using it, without having to use a million different flours and ratios.).
  • If you are OK eating gluten/wheat, then you can sub out regular flour 1:1 and simply omit the xanthan.
• To make these chocolate chip cookies dairy-free: I used shortening. You can use palm shortening (has less flavor), if you need a soy-free option (we can do soy), or even your favorite vegan butter. I chose shortening, because it has less water than butter, thus helping it spread less, and because you can find shortening with a butter flavor–thus not missing out on that classic buttery taste.
  • If you are OK eating dairy, I’d still recommend the buttery shortening sticks.
• To make these chocolate chip cookies egg-free: I used unsweetened applesauce. There are many egg replacers, and while I often enjoy the powdered kind, I felt it dried out the dough too much and I needed something thicker and wetter like applesauce. 
• To make these chocolate chip cookies nut-free: this was the easiest allergen to avoid. Just don’t use any nut butters (unless your diet/allergies) are OK with that. Some chocolate chips are also cross contaminated with nuts, so be sure to read labels and/or call the manufacturing companies as your allergies and sensitivities see fit. 
  • Enjoy Life & Pascha are allergen-friendly chocolate chip brands.

WHY DID I USE INSTANT PUDDING IN THE RECIPE?

I have noticed that gluten-free flour doesn’t have the same taste as regular wheat flour. Perhaps it’s because I grew up eating wheat flour, but I find gluten-free flour to be lacking in taste. The vanilla instant pudding adds needed starch (since it’s mostly cornstarch, sugar and flavoring) AND flavoring. Thus helping the texture and flavor. I’ve used both Jell-O and generic brands with no problems. This will STILL keep the recipe vegan. I’ve had many people think because Jell-O gelatin cups have gelatin (not vegan) that the pudding does as well. It does not. 

TOOLS I USED TO MAKE THE ALLERGY-FRIENDLY CHOCOLATE CHIP COOKIES:

• I always use a stand mixer, with the exception of when I made the video, so you could see what I was doing more clearly. You can use your hands, an electric mixer or stand mixer. Whatever you have on hand. I do highly recommend getting a stand mixer if you bake a lot. It’s so worth the investment–I’ve had mine for 7 years and love it dearly.
• I cannot stress how wonderful this cookie scoop is. I’ve had another brand that didn’t have the comfort grips and it was uncomfortable. I’ve also had another kind that constantly broke. I’ve had these for almost five years and they’re just right whether for my meatballs, or my cookies. This helps them all be uniform, which I love. 
• I’ve tried greasing the pan, or using parchment paper. I have found that when the cookies have something to grip it, they spread less (versus starting with an oily sheet pan). While I do like parchment paper, I feel wasteful using it, and hate having to cut it to the pan shape every time. I finally broke down and got a silpat type liner (the cheaper, Amazon brand) and have really enjoyed it.
• In order to get soft chocolate chip cookies, you have to remove them from the oven when the middle is still not set. You’ll need them to be able to finish cooling on a wire cooling rack for them to finish setting up (see directions.) 

Do you have any other allergy friendly cookies?

Why yes I do! Since my son has: wheat, dairy, egg, peanut, tree nut and beef allergies, ALL of my 200+ recipes on this site are free of those things. While we do not eat strictly vegan, all of my baking ends up being vegan because we cannot do milk or eggs. Here are some of my favorite cookies:

• DoubleTree Chocolate Chip Cookies Made Gluten Free & Vegan
• Gluten & Dairy Free Oatmeal Chocolate Chip Cookies (that use no flour blends–JUST oats)
• Soft, Roll Out Sugar Cookies
• Allergy Friendly S’mores Cookies
• Allergy Friendly Pumpkin Chocolate Chip Cookies
• Allergy Friendly Black & White Cookies
• Gluten Free Vegan Chocolate Orange Cookies
• Gluten Free Vegan Chocolate Peppermint Crinkle Cookies
• Maple Cookies with Maple Glaze
• Allergy Friendly Homemade Oreos
• Gluten Free Vegan Skillet Cookie

I grew up having chocolate chip cookies ALL THE TIME. They were in constant rotation at my house. I now hope that I’ve figured out this recipe, that my allergic children can also know the pleasures of sneaking chocolate chip cookie dough out of the bowl and enjoying a warm cookie out of the oven. 

If you make these, be sure to tag me so I can see you enjoying them as well. I hope that no matter your diet restriction or allergies, you can enjoy making these allergy-friendly chocolate chip cookies.

Soft Chocolate Chip Cookies (Top-8-Free)

Yield: 18 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

If you have multiple food allergies you don't have to go without the classic, soft, chocolate chip cookie. Gluten, dairy, egg, soy, peanut &, tree nut FREE.

Print

Ingredients

• 1 and 1/4 cup gluten-free flour
• 1/2 cup vanilla dry instant pudding mix
• 1/2 tsp xanthan
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1/3 cup butter flavored shortening*
• 1/3 cup unsweetened applesauce
• 2 tsp vanilla extract
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350 degrees F.
2. In a stand mixer with the paddle attachment, or large mixing bowl, cream the shortening.
3. Add both sugars and cream them all together.
4. Add the vanilla and applesauce and stir to combine.
5. Add the xanthan, baking soda, cream of tartar and salt. Stir to combine.
6. Add the gluten-free flour and measured pudding mix (just the powder, do not follow the box instructions).
7. Stir until everything is well combined. Add in the chocolate chips and stir by hand, so they do not get crushed.
8. Scoop evenly and place on your silicon lined baking sheet.
9. Bake for 9-10 minutes, until edges are setting, but middle still looks slightly soft.
10. Remove the baking sheet from pan, but leave the cookies on there for 5-7 minutes, to finish cooking the middle.
11. Gently remove them from the pan to a wire cooling rack to finish cooling. They will be tender until they finish cooling.
12. Enjoy with your safe milk of choice.
13. If you would rather a cookie without the pudding, check out these DoubleTree Chocolate Chip Cookies

Notes

Please read all of the substitution notes in the post above.

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 227mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 1g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO ALSO CHECK OUT ALL OF MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Looking for more allergy-friendly cookies? Try these other favorites:

Gluten, dairy, egg & nut free Oatmeal Chocolate Chip Cookies

Allergy-friendly, Soft, Roll Out Sugar Cookies

Allergy-friendly Pumpkin Chocolate Chip Cookies

The post Soft Allergy-Friendly Chocolate Chip Cookies Recipe (Gluten-Free & Dairy-Free) appeared first on Allergy Awesomeness.

This post contains affiliate links.

WHY WE NEED DAIRY-FREE BEEF STROGANOFF

My son has a severe milk allergy. He’s had this food allergy since he was a baby, and we cannot have any milk products. I used to think this meant we could never have thick, delicious cream sauces, like those found in beef stroganoff, but thanks to some smart substitutions, we’ve been enjoying this for months and think we’ll have this on repeat regularly. My son also used to have a beef allergy, and this was the one dish I missed having the most. He’s now outgrown his beef allergy, and this classic dish has been a long time coming. It’s even better than I remember, thanks to me revamping the recipe and ensuring that the sauce is crazy flavorful. This hearty meal was even what I requested my husband to make me on my birthday–it’s THAT good. This dish is so good that I am sure that it will be part of your favorite dinner recipes.

TOOLS NEEDED TO MAKE STROGANOFF DAIRY FREE

• Large pot for boiling noodles
• Large skillet for browning meat and making sauce
• Medium mixing bowl
• Cutting board for veggies
• Sharp chef’s knife for chopping veggies
• Large colander for draining noodles once boiled
• Measuring cups and measuring spoons
• Wooden spoon, or other heat-safe spoon for stirring

HOW DO I MAKE THIS A DAIRY-FREE, GLUTEN-FREE BEEF STROGANOFF?

My son also has a wheat allergy, so we have to make this stroganoff gluten-free. It’s as simple as swapping out the pasta. I like Jovial Brown Rice Fusilli or Barilla rotini because I feel like the curves of the noodle give the sauce something to cling to. The classic noodles are the egg noodles, which are great if you can have gluten and eggs. You could also serve it over rice, or even cauliflower rice if you want fewer carbs. Zucchini noodles would also make it a lighter, low-carb fare, but if I’m going for comfort food–I want it all the way. Feel free to use whatever will work for your whole family. For the thickener, I just use any all-purpose gluten-free flour I have on hand, which is usually the Great Value brand. And those should be the only gluten-containing ingredients, though always check every single item you use, as you never know where some companies might sneak it in. (I have seen it in Worcestershire sauce.)

Tips for Dairy-Free Beef Stroganoff

Here are some tips to ensure you have that creamy, dreamy stroganoff you’ve been wanting:

• Make sure you have all of the ingredients before you start
• Give yourself time to soften the onions; this will take several minutes–no one wants crunchy onions
• Don’t forget to heavily salt the water you’re boiling the noodles in; they need some flavor before you add them to the sauce
• Make sure that you add the flour and stir it into the meat mixture BEFORE you add the liquids. It will help your sauce not have clumps of flour or be lumpy

What meat do I USE FOR STROGANOFF?

If you look at beef stroganoff recipes, you’ll see this Russian dish–depending on the author–uses a gamut of beef cuts from sirloin steak, to stew meat, to flank steak, to even rump roast. I really could eat it any way, and all are a great option. You could swap in any tender beef or cut you prefer. I go with hamburger, which is ground beef (I like an 80/20 fat ratio), because it’s more cost-effective, and I don’t have to worry about the beef getting too cooked and chewy since it sits in the hot cream sauce. I like the smaller pieces too, for my small kids, than a chewy piece of meat. Really, go with your favorite preference and swap in whatever you like. I like the smaller pieces too, for my small kids— just how they love the convenience of my gluten-free meatball recipe, rather than a chewy piece of meat.

And, if you don’t want any meat, the sauce is so flavorful, you could totally make this a meatless Monday meal. I’d just load up on the mushrooms, and it will still have a meaty texture, and it will be filling between the flavorful sauce, noodles, and vegetables.

HOW DO YOU MAKE BEEF STROGANOFF DAIRY-FREE?

The only swap you need to do to make this a dairy-free option is to use a vegan sour cream. I have only ever found two brands: Tofutti Better than Sour Cream (made of soy) and Good Karma. I have a hard time finding Good Karma, so I used Tofutti. I like Good Karma overall, and would assume you could use either interchangeably. If you try it with a different one, please comment below.

The problem with simply swapping the dairy-free sour cream in is that I felt the finished sauce just wasn’t creamy enough. So, I added in a little bit of mayo, and boy, did that solve the problem. Two kinds of creamy boosters really make the sauce silky and wonderful. We have to use vegan mayo (I know–a little silly in a beef dish) because of my son’s egg allergies. But use whatever brand you need to.

The nice thing about this dairy-free dish is that you can leave your cashew cream and your coconut milk and coconut cream for another recipe. I know, it’s shocking to not have to use those for once. Save those for another recipe! Did I mention this is nut-free, too? Amazing!

WHAT INGREDIENTS ARE NEEDED FOR THIS STROGANOFF?

This easy ground beef stroganoff recipe requires these ingredients:

• 12-ounce short noodles of choice, gluten-free if needed
• Ground beef
• Yellow onion
• All-purpose flour, gluten-free if needed
• Water
• Dairy-free sour cream
• Mayo
• Dijon mustard
• Worcestershire sauce
• Beef base (also known as beef bouillon) 
• Minced garlic
• Dried parsley
• Black pepper
• Salt
• Optional: 8 oz sliced mushrooms
• Optional: fresh parsley for garnish

WHAT DAIRY-FREE BEEF BOUILLON DO I USE?

Whether it’s for chicken or beef, I like to use Orrington Farms’ broth bases (also known as bouillon or granules). In my opinion, they’re more flavorful than a stock, but you can use whatever brand you prefer. You could even use vegetable stock if you’re in a pinch. But, I truly believe the richness of the sauce comes in large part from the beef granules. If you’re going to use beef stock, then use three cups and omit the water. Then, you’ll just taste and decide if you still need additional beef granules or not, depending on how flavorful the broth is.

What to Serve with Dairy-Free Beef Stroganoff

Because this dish is fairly filling on its own (meat, carbs, and sauce), I keep it simple and just serve a veggie on the side. Some things that would be a delicious addition would be:

• Green beans
• Peas
• Broccoli
• Asparagus

Really, any veggie you want to serve this with would work.

Stroganoff Storage/Freezing Instructions

If you have any leftover stroganoff (lucky you!) be sure to keep it in an airtight container in the fridge. It can last 2-3 days in the fridge. If you want to make this ahead of time and freeze it, I’d only recommend making the sauce and freezing it. The noodles will not freeze and reheat well. When ready to eat your frozen sauce, follow the directions for your noodles to boil them, then drain them and add them to the reheated sauce. Frozen sauce should last 2-3 months in the freezer. Though I will say I always prefer this fresh!

HOW TO MAKE HAMBURGER STROGANOFF ALLERGY-FRIENDLY

Yes, it is! If you make it with gluten-free noodles and Good Karma sour cream, omit the Worcestershire sauce (it has anchovies/fish) and a vegan mayo, this dish will be free of the top-8-allergens. No: wheat/gluten, dairy, egg, peanut, tree nut, fish, or shellfish in this recipe. I love it when I can make it so many people can enjoy it, no matter their diets.

MORE DAIRY-FREE COMFORT FOOD RECIPES:

Looking for more ways to feel all cozy? I have lots of the classics, but remade to be dairy-free. Everything on my site is gluten-free and dairy-free. If you ever need it to be only dairy-free, you can always swap back in regular flour or regular noodles at a 1:1 swap. Enjoy these other great ways to get in delicious dinners all without any milk!

• Dairy Free Chicken and Rice Soup
• Dairy Free Tomato Basil Soup
• Dairy Free Loaded Potato Soup
• Dairy Free Spinach and Sausage Pasta
• Dairy Free Creamy Tuscan Chicken
• Dairy Free Creamy Mustard Chicken
• Dairy Free Chicken Cacciatore

DO I HAVE A VIDEO SHOWING HOW TO MAKE BEEF STROGANOFF?

Yes, I do! I want you to be as successful as can be, so I filmed myself making it, and you’ll see it’s really just a dice, brown, and stir kind of recipe. You can view it below in the recipe card, or it should have an auto-pop-up to play while you scroll. If not, you can always view it on YouTube as well.

Creamy Dairy-Free Beef Stroganoff

Yield: 5 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This creamy, dreamy dairy-free beef stroganoff recipe gives you all the comfort food you've been missing all without any milk or milk products. This delicious skillet dinner can be done in 30 minutes, and is tasty enough for a Sunday dinner, yet easy enough for a weeknight meal too. No matter the day, you'll love having beef stroganoff back in your dinner rotation! The creamy sauce is crazy flavorful thanks to garlic, onion, beef broth, Dijon and some spices!

Print

Ingredients

• One 12-ounce box of short noodles of choice (gluten-free if needed)
• 1 Tablespoon olive oil
• 1 yellow onion, diced
• 1 pound ground beef
• 4 cloves garlic (2 tsp if using jarred, minced garlic)
• 3 Tablespoons all-purpose flour, gluten-free if needed
• 3 cups water
• 3/4 cup dairy-free sour cream
• 1/3 cup mayo
• 3 Tablespoons Dijon mustard
• 1 and 1/2 Tablespoons Worcestershire sauce
• 3 teaspoons beef base 
• 1 and 1/2 tsp dried parsley
• 3/4 tsp pepper
• Salt to taste
• Optional: 8 oz sliced mushrooms
• Optional: chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to boil.
2. Boil the noodles according to package directions until al dente. Drain and set aside.
3. Meanwhile, In a medium bowl, add your water, Worcestershire, beef granules, Dijon, and whisk. Set aside.
4. Heat a large sauté pan to medium and add your olive oil.
5. Dice the onion and add it to the pan. Stir occasionally until onions are soft.
6. Add the hamburger and crumble.
7. Add mushrooms if using and cook until hamburger is browned and mushrooms are soft.
8. Add the garlic, pepper and parsley. Stir.
9. Add the flour, and stir.
10. Pour the bowl of liquids (water, Worcestershire, beef granules and Dijon) into the skillet and stir. Allow to bubble and stir occasionally until it starts to thicken.
11. When it's thickened to your liking, add in the dairy-free sour cream, and mayo. Stir to combine. Taste and adjust salt if needed.
12. Take off the heat and stir in your noodles, until coated.
13. Garnish with fresh parsley if desired.
14. Serve warm.
15. Keep leftovers in a air-tight container in the fridge for 2-3 days.

Notes

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted and inspired by the amazing Simply Whisked Ground Beef Stroganoff

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 37gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 89mgSodium: 1003mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 30g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, CHECK OUT MY OTHER DAIRY FREE PINTEREST BOARDS!

The post Dairy Free Beef Stroganoff Recipe (Gluten Free Option Too) appeared first on Allergy Awesomeness.

This post contains affiliate links.

Holy crap. Holy crap. HOLY CRAP! This recipe makes me more excited than I’ve been in a long time. I mean…can you even? An egg-free and dairy-free frittata?!?!?!?! Who knew such a magical, mythical creature could exist? What are you going to tell me next, that there are real unicorns?

(Funny story, my son’s school has several horse fields by it, because…well…#Utah, and every time my younger son sees a white horse he says “Look! A Unicorn!” haha.)

I used to LOVE making frittatas on Christmas morning, because it’s such a filling breakfast that is loaded with veggies. So, when my son got an egg allergy, that was a huge bummer.

And just in time for Easter–one of the biggest brunches of the year, the Easter bunny comes and brings me this gift. And, when I say Easter bunny I mean my good friend Gianna. She is my foodie friend who is so great and wonderful at sending me recipes and is a recipe genius herself in trying substitutions. She sent me the idea, and I only had to slightly tweak it to make it work for our allergies.

What is a Frittata?

A frittata is an egg dish that is often used for breakfast or brunch, or as a light hors d’oeuvre. It often has meat, cheese or vegetables added to it to give it additional flavors and textures. What makes my frittata so special is that it is milk, cheese, and meat-free so that it is able to be eaten by those with dairy allergies or vegans. Most frittatas are also started on the stovetop in a cast-iron skillet and then moved to the oven, but mine works so great because you only have to put it in the oven, and they’re handheld because they’re individual cups instead of one large one–making them great finger foods for baby showers and parties.

Do you have to add milk to a frittata?

Most traditional frittatas use dairy or milk products to make them creamier. They often call for milk, cream, yogurt or crème fraîche. However, since this is a vegan and dairy-free frittata, I use rice milk instead. I would also think a dairy-free cream substitute like Country Crock Plant Cream or Silk’s Heavy Whipping Cream would also work well.

So, how do you make a frittata egg-free, dairy-free, nut-free and vegan?

• Use garbanzo bean flour for the egg
• Use rice milk instead of milk
• Use nutritional yeast for that cheesy flavor
• Fill the rest with your favorite vegetables, since those are naturally allergy-friendly!
• I was sure to use lots of garlic and onion to really flavor these babies!

So easy, right? I made these while my son was at school, and was just dying for him to get home and try them. My husband even had one with his dinner! So much for them lasting until the next morning. I wouldn’t even mind these cold, but just keep them stored in an air-tight container and reheat as needed!

And the best part–there are no nuts, for those who have nuts allergies. So many cheese substitutes are made of cashews and other nuts. So, I was thrilled that this did not need any kind of peanuts or tree nuts. Hooray for an allergy-friendly hot breakfast option! And, it’s naturally gluten-free too. WINNING!

How do you thicken a frittata?

You can thicken a frittata with creamy dairy–like whole milk, sour cream, or even cottage cheese– but since these are dairy-free, they are not available to use. I am able to thicken my frittata by using garbanzo bean flour. Not only does it help give it that traditional yellow color, help with the “egg” taste, but it also helps thicken it so it will be that sturdy, traditional, thicker texture you’re used to.

Since we are not strictly vegan (just dairy allergies and egg allergies), and my son was not thrilled about having lots of spinach in his (kids, am I right? He just doesn’t get how pretty it makes it!) I think next time I’ll try adding little pieces of cubed ham. This concept opens up a whole new world of possibilities for breakfast options! Hip, hip hooray for a hot breakfast idea that is allergy-friendly and free of the top-8-allergens! And, if you need it to just be gluten-free and still a healthy option, try these zucchini egg muffin cups from fellow blogger Perchance to Cook.

These egg-free & dairy-free frittata cups are soft and perfect finger foods. I see myself making a lot of these for breakfast on the go with busy school mornings. Garbanzo bean flour is a great source of protein, so between that and its flavor, it’s a great substitute for eggs. And, if you haven’t had nutritional yeast, it will be your best cheese flavor substitute to make your dairy-free life so much easier and tastier.

Happy baking and may the Easter bunny bring you something as safe and delicious as well. Also, don’t forget to make some allergy-friendly muffins to go with your Easter brunch, or some delicious sweet lemon bread with lemon icing. You’re allergy-friendly and vegan Easter breakfast is going to be BOMB.

Egg-free & Dairy-free Frittata Cups

Yield: 8 frittata cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yes, it can really be done! An egg-free and dairy-free frittata is possible! Thanks to some smart substitutions this brunch staple is now allergy-friendly. Plus, it's still got a cheesy flavor thanks to nutritional yeast, and it doesn't have any nuts either. This top-8-free breakfast classic can now be enjoyed whether you have food allergies or are vegan. These scrumptious Egg-free & Dairy-free Frittata Cups are free of: gluten, dairy, egg, soy, peanut & tree nuts.

Print

Ingredients

• 1 cup garbanzo bean flour
• 1 Tablespoon nutritional yeast
• 1 teaspoon sea salt
• 1/4 teaspoon dried thyme
• ¾ cup rice milk
• 2 Tablespoons lemon juice
• 2 Tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 4 large cloves garlic, minced
• 3 cups spinach
• 2 roasted red bell peppers

Instructions

1. Preheat your oven to 350 degrees F.
2. In a mixing bowl combine the flour, nutritional yeast, salt, thyme, rice milk, lemon juice, 1 Tablespoon of the olive oil, and the diced red bell peppers. Mix and set aside.
3. Over medium heat in a saute pan, heat the remaining Tablespoon of olive oil and add the diced onions. Cook until they're softened, 2-3 minutes. Next add in your garlic and frequently stir until it's fragrant, around 1 minute. Finally, add in your spinach and cook until it's wilted, stirring frequently. Add in this cooked mixture to your mixing bowl and stir well to combine all of the ingredients.
4. Spoon into a greased muffin tin.
5. Cook 20-25 minutes, or until the edges are golden and the center is set. Allow them to cool for five minutes in the pan. Then, take a knife and loosen the edges and pop them out. Serve warm, or keep refrigerated in an air-tight container for 2-3 days.

Notes

Tweaked from Califiafarms

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 331mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 6g

DON’T FORGET TO PIN THIS SO YOU DON’T LOSE IT! ALSO, BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Looking for other breakfast ideas? Be sure to check these out:

Dairy & Gluten-free Bacon Breakfast Potatoes (Top 8 free too!)

Vegan Gluten-free Banana French Toast 

Gluten-free Vegan Baked Double Chocolate Donuts

The post Egg-free & Dairy-free Frittata Cups appeared first on Allergy Awesomeness.

IMAGE HERE

This post contains affliate links.

Sometimes, no matter how much you watch for new products, you find new things by talking to other allergy moms. Together we are stronger together. So, do me a favor, and if I missed your comment in my social media, or you have something new to add, add it in the comment section below.

Important info before looking at the gluten free dairy free breakfast recipes:

• PLEASE be sure to read the actual package in the store before you buy it, as recipes and manufacturing processes may have changed since the time of publishing and company websites aren’t always as up to date as actual labels.
• Also–there may be some suggestions I’ve either personally tried, or added because a reader submitted it that you might not agree with. And that’s OK. As people with food allergies, medical conditions, Celiac, vegan or other dietary restrictions, there is a huge spectrum of what we feel comfortable eating or giving a loved one. Some have to check manufacturing processes and some are OK with “may contain” or “certified” statements. This list is not something you have to follow, but simply a guide to help get the creative juices flowing, and to help you, not to shame you. So, please refrain from negative comments.
• If any of the recipes call for a milk substitute, you can use any non-dairy milk you prefer. You’ll notice I always call for rice milk, because I believe that has the least after taste and is the easiest taste to mask. But, you’re welcome to use almond milk, oat milk, cashew milk or coconut milk. Whatever works for your individual diet. The same goes for the butter alternatives as well.
• If there’s a recipe that calls for a gluten-free flour blend, you can use my homemade recipe, and if not, each individual recipe page should help guide you to a store bought option as well. Be sure to read the text above the recipe card. In my recipes, I never call for almond flour or coconut flour, making all of my recipes nut free as well!
• I’ve tried to add links to any that I can, so you can personally check them out before shopping for them. Some I couldn’t find, but hopefully this will still be helpful.

I hope that this long list of delicious gluten free dairy-free breakfast recipes will help you all enjoy breakfast once again, after all: it’s the most important meal of the day. Despite your food intolerances, I hope you can find something new and maybe something store bought that will make your mornings go a bit easier. You may find you’re like us, and you like these recipes so much, that no matter the time of day, you’ll eat them. Now that we some recipes we can’t get enough of, we have them as breakfast-for-dinner all the time!

–Hugs, Megan

GLUTEN FREE VEGAN FREE HOMEMADE PANCAKES

Gluten Free Vegan Fluffy Pancakes

Gluten Free Vegan Oatmeal Banana Chocolate Chip Pancakes (refined sugar free)

Gluten Free Vegan Gingerbread Pancakes

Gluten Free Vegan Chocolate Pancakes

Gluten Free Vegan Spiced Apple Oatmeal Pancakes (uses oat flour)

GLUTEN FREE VEGAN FREE STORE BOUGHT PANCAKES

Van’s Pancakes (While I don’t see a “vegan” label on the package, the website does say this: “We left out all the gluten, dairy and eggs in these pancakes”.)

Hungry Harry’s pancake mix (While I don’t see a “vegan” label on the package, the website says: “no peanuts, tree nuts, dairy, gluten, fish, shellfish, soy, egg, sesame, mustard, sulfites, molluscs, lupins, celery and casein”.)

VEGAN GLUTEN FREE WAFFLES

Blender SunButter, Banana & Buckwheat Waffles (Will need a waffle iron)

Nature’s path frozen waffles

Van’s gluten free waffles (Says certified gluten free, but doesn’t specifically call out “vegan”. Does have a milk and egg free logo.)

Hungry Harry’s pancake & waffle mix

Kashi

Kinnikinnick

Simple Truth (Does not call out “vegan” but does not show any milk or egg ingredients)

GLUTEN FREE DAIRY FREE HOMEMADE MUFFINS

Cinnamon Swirl Muffin

Chocolate Chip Muffin

Pumpkin Muffin

Blender Oatmeal Banana Chocolate Chip Muffin

Healthy Double Chocolate Muffin

Cinnamon Applesauce Muffin

Brown Sugar Oatmeal Muffin

Sunbutter, Banana & Honey Muffin

Banana Bread Muffin

Peach Muffin

Chocolate Chip Zucchini Muffin

Double Chocolate Chip Banana Muffin (great way to use up ripe bananas!)

GLUTEN FREE DAIRY FREE STORE BOUGHT MUFFINS

Abe’s Mom’s gluten free vegan muffins

Canyon Bakehouse English muffins

Hungry Harry’s muffin mix

Katz English muffins

Krusteaz gluten-free muffin mixes

Namaste gluten free muffin mixes

King Arthur gluten free muffin mixes

Franz English muffins (has egg)

Bobo’s gluten free muffins (multiple varieties)

Kinnickinnic frozen muffins (multiple varieties)

Udi’s frozen muffins

Alyssa’s Vegan Bites

GLUTEN FREE DAIRY FREE DONUTS

Gluten Free Vegan Double Baked Chocolate Donut recipe

Katz

Kinnikinick

GLUTEN FREE DAIRY FREE BAGELS

Canyon Gluten Free Bagels 

The Greater Knead Bagels

ALLERGY FRIENDLY EGGS

Regular eggs (if you don’t have an egg allergy they can provide lots of variety–boiled, scrambled, fried…etc.)

Faux scrambled eggs: Follow Your Heart, JUST Egg, and homemade tofu scramble.

Egg & Dairy Free Faux Frittata Cups 

GLUTEN FREE DAIRY FREE HOT CEREAL 

Cream of rice

Instant pot pumpkin quinoa

GLUTEN FREE DAIRY FREE CEREAL

Chex (various flavors–rice, corn, cinnamon, vanilla)

Cheerios (various flavors)

Malt-o-Meal Crispy Rice

Malt-o-Meal Cocoa Dyno Bites

Lucky Charms

Fruity Pebbles 

Kix

Nature Path’s Whole O’s (oat free)

GLUTEN FREE DAIRY FREE FRENCH TOAST

Gluten Free Vegan Banana French Toast

Dr Praeger Oaties

Katz gluten free French toast

GLUTEN FREE DAIRY FREE YOGURT

So Delicious coconut yogurt

Silk soy yogurt

Nancy’s Oat Yogurt

Kite milk yogurt

Yoplait dairy free gogurts

Chobani Oat Yogurt

Oui coconut milk yogurt

*Some of these brands have add-in granolas, so be sure to read labels to ensure if they have any add ins, that they are gluten free.

FRESH FRUIT

Grapefruit, bananas, berries, oranges, grapes, melons…any fruit is always a good, naturally allergy free option! Remember, that besides eating fruit as a stand alone, things like fresh berries are great as mix-ins or toppings to help switch up other breakfast recipes, like oatmeal and yogurt making them extra healthy recipes.

STORE BOUGHT PREPARED FRUIT

Frozen fruit to add to oatmeal or smoothies

Canned fruit

Fruit cups in juice

Applesauce

GLUTEN FREE DAIRY FREE HASH BROWNS

Strong roots cauliflower hash browns

Dr Pragaer’s hash browns

Homemade hash browns

Homemade Sautéed potatoes

Homemade Gluten Free Dairy Free Bacon Breakfast Potatoes

*Many brands of hash browns are safe, but several have milk, so read labels for whatever is available near you

MEAT

Applegate Farms various products

Many brands of bacon (both regular and microwavable) have been fine

Ham steaks, or cubed ham

Turkey sausage

Jone’s Farm

Banquet sausage

Smithfield sausage

GLUTEN FREE DAIRY FREE GRANOLA

Safe & Fair (various flavors)

Made Good

Purely Elizabeth Grain Free Granola

GLUTEN FREE DAIRY FREE OATMEAL

Gluten Free Vegan Baked Pumpkin Oatmeal

Quaker Gluten Free Instant Oatmeal, Maple Brown Sugar

Bob’s Red Mill certified gluten free quick cooking oats

Nature’s Path Instant Oatmeal, Brown Sugar Maple Flavor

Bob’s Red Mill certified gluten free old fashioned rolled oats

Bakery on Main Gluten Free Instant Oatmeal, variety flavors

Oats in Coats Portable Oatmeal

KIND Gluten Free Oatmeal (has almonds)

ZEGO Double Protein Gluten Free Oats

*Be sure to water or a safe dairy-free milk alternative when making the oatmeal.

GLUTEN FREE DAIRY FREE BARS

Enjoy life breakfast ovals

Enjoy life granola bars

Nature’s bakery vegan fig bars

Glutino Gluten Free Strawberry Oven Baked Bars

Glutino Gluten Free Strawberry Toaster Pastry

Goodie Girl gluten free vegan breakfast biscuits

Bobo’s Gluten & Dairy Free Toasters (may contain traces of peanuts and tree nuts)

Made Good (multiple varieties)

Chewy No Bake Double Chocolate Granola Bars

Oat Free + Top-8-Free Chocolate Banana Baked Granola Bars

GLUTEN FREE DAIRY FREE BREAKFAST DRINKS

Safe milk (flax, rice, oat, almond, cashew, coconut, soy, pea…etc.)

Chocolate milk (Good Karma, Oatly, & Silk brands have a pre-made chocolate milk)

Juice

Smoothies

Homemade chocolate milk (safe milk + Hershey’s syrup)

Homemade hot chocolate mix

Homemade Chocolate Banana SunButter Breakfast Shake

Swiss Miss dairy-free hot chocolate mix

Coconut cloud vegan hot cocoa mix

GLUTEN FREE DAIRY FREE TOAST

Ener-G bread (multiple varieties)

Little Northern Bakehouse

Schar

Franz

Canyon Bakehouse

Udi’s

• Toast ideas:
• Cinnamon sugar toast
• Toast with safe spread (Peanut Butter, WowButter, SunButter…etc) + bananas
• Rice cakes with safe spread
• Avocado toast
• Toast with safe butter spread + jam/jelly
• Patriotic Toast

GLUTEN FREE DAIRY FREE BREAKFAST ITEMS

Breakfast tacos (go crazy with your favorite toppings!)

Daiya breakfast burritos

Katz gluten free cinnamon rolls

Homemade Gluten Free Vegan Orange Rolls (made with a mix!)

Homemade Pumpkin Gluten-Free Scones with Spiced Glaze

ALLERGY FRIENDLY CONDIMENTS

Ketchup

Peanut Butter

SunButter

WowButter

Jubli Sesame Butter

Most jams and jellies

Earth Balance Buttery Spread or sticks (has soy)

Earth Balance Soy Free Spread or sticks

Tofutti soy cream cheese substitute

Daiya coconut cream cheese substitute

Nutiva (has hazelnuts)

Violife vegan cream cheese

Miyokos vegan cream cheese

*IF YOU’D LIKE TO SEE A PHOTO GALLERY OF ALL OF THE BREAKFAST RECIPES, CLICK HERE.*

The post Gluten Free Vegan Breakfast Ideas appeared first on Allergy Awesomeness.

I’ve missed being able to have this Christmas Crack (aka saltine cracker toffee) since my son’s dairy allergy and wheat allergy. I’ve finally found substitution products that still allow for that buttery, toffee treat that is so fun (AND EASY!). Enjoy it yourself, or it makes for a beautiful neighbor gift too. This Christmas candy is free of: milk, dairy, egg, peanut and tree nuts and is also vegan. Be sure to read below to have all your questions answered.

 

 

This post contains affiliate links.

Why I Love This Christmas Crack

I don’t know anyone that doesn’t love toffee, but it can take forever, need a thermometer and be super laborious. I love that you get the taste of toffee with no thermometer and very little work. Add in the layer of “saltine” crackers for it to adhere to and gives it a perfect texture and saltiness that balances out the sweet. Add a layer of melted chocolate because…well, why not!? I threw on some Christmas sprinkles, but you can leave plain, or add any topping you want that works for your diet.

Do I need a candy thermometer for this Christmas crack recipe?

No, you do not. Winning! A toffee candy without a thermometer–it’s a Christmas miracle.

What size baking sheet should I use?

You could use a jelly roll pan. I only have an 11X17 inch pan. I like having some room so it’s not right up against the edge, and so that I have room to crimp the aluminum foil up (so that they toffee doesn’t spill out).

Vegan Christmas Crack Recipe (Gluten Free)

Yield: 1 sheet pan

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 10 minutes

I can finally make Christmas Crack (aka saltine cracker toffee) since my son's dairy allergy and wheat allergy. I've found substitutions that still allow for that buttery, toffee treat that is so fun (AND EASY!) to make for a holiday sweet. This Christmas candy is free of: milk, dairy, egg, peanut and tree nuts and is also vegan.

Print

Ingredients

• 1 cup (2 sticks) vegan butter* see post for options
• 1 cup packed light or dark brown sugar
• 21 gluten-free table crackers (a little more than half the 7.4 oz package/4 individual sleeves) or if you don't need gluten-free use 40 saltines
• 1 cup dairy-free semi-sweet chocolate chips* see post for options
• Additional toppings like nuts, or sprinkles (optional)

Instructions

Preheat your oven to 350 degrees F.

Line your baking sheet with aluminum foil and spray it with nonstick cooking spray. (I used an 11x17 pan, but a jelly roll pan should also work. I like the 11x17 because it gives you some more wiggle room.)

Lay the crackers on the greased foil in a single layer, no overlapping, and crimp the edges up to hold in the toffee, so it doesn't spill out onto the pan. Set aside.

In a small saucepan over medium heat, melt the vegan butter and brown sugar. Stir occasionally and bring to a rolling boil. Boil for five minutes. Take off the heat and immediately pour over the crackers.

With a heat-safe spatula, spread the toffee mixture all over the crackers.

Place the toffee covered crackers in your preheated oven and bake for 5 minutes.

Take out of the oven and sprinkle your chocolate chips as evenly as you can. I like to place another sheet of aluminum foil over the chocolate chips to help trap the heat and help them melt well.

Once they start to melt, use your spatula or an offset spatula and spread the chocolate chips as evenly as you can over the toffee.

Sprinkle with any desired toppings.

Chill in your refrigerator for two hours to set.

Take out of the fridge and crack into pieces.

Leftovers can be stored room temperature if you don't live in a hot humid place, otherwise, if the chocolate will start to re-melt you'll need to keep it in the fridge. Keeps for 4-5 days.

Notes

This will taste slightly different compared to regular Christmas Crack because vegan butter has a slightly (but close!) different taste than butter. If you're used to vegan butter, you shouldn't notice it, but some regular eaters who can have both might notice it.

See my other Vegan Christmas treats here.

See the post above for FAQs.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from Little Sweet Baker's Christmas Crack

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 46mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g

What tools do you need for this Dairy-free Christmas Crack recipe?

• Baking sheet
• Aluminum foil
• Heat proof spatula
• Medium saucepan
• Not a necessity, but an offset spatula really helps with spreading the chocolate, though you can still manage with the spatula

Ingredients needed for this Vegan Christmas crack recipe?

You only need a handful of ingredients for this Christmas treat:

• Table Crackers by Schar if you need gluten-free, otherwise Saltine crackers
• Vegan butter
• Brown sugar (light or dark is fine)
• Dairy-free chocolate chips
• Holiday sprinkles or other toppings, as desired

Can I use parchment paper instead?

I recommend aluminum foil, because it is easier to fold up the edges and mold it as you need around the crackers to help keep the wet toffee mixture from spilling out onto the pan.

What vegan butter do I use?

I’ve only recipe tested this with Earth Balance buttery sticks. I would assume most vegan butters would work interchangeably. I plan to recipe test it with Country Crock Plant Butter next and will update it then.

I will say that for people like my husband and myself, we do notice that while Earth Balance vegan butter is wonderful and works well, it does have a slight different taste than regular butter. My kids, who aren’t used to regular tasting butter and don’t know the difference ADORE this Christmas crack, but my husband and I can tell a slight difference between this and regular crack. The crackers seem spot on, but if you’re serving it to those who can eat both ways, they may also notice a slight tang. Such is the life of using free-from ingredients and plant based substitutions. I do think it’s so close that it’s worth posting–just a side note for those of us who are extra picky.

What vegan chocolate chips do I use?

I use the Costco Kirkland brand semi-sweet chocolate chips. It has the ingredients listed as: “Chocolate Liquor, Sugar, Soy Lecithin (an emulsifier) and Vanilla. Make sure to get the stand up, big white bag. The red, flat-laying bag has milk.”If you want a dedicated facility and care more about product packaging that calls out “dairy free” or “vegan” (as Costco’s does not, but I go by ingredients more than marketing text). OR, you need it to be soy free then you can get Enjoy Life’s Chocolate Chips or Nestle Toll House Allergen Free Semi Sweet Chocolate Chips, or Simple Truth Organic Semi-Sweet Vegan Chocolate Chips or Great Value Organic Semisweet Chocolate Chips. Feel free to use a rice milk chocolate chips, or dark chocolate chips instead of semi-sweet if you prefer. I wouldn’t recommend using vegan chocolate bars, as they may be too thick to melt well.

What toppings could I put on my easy cracker candy recipe?

Chopped nuts are a popular option (we just have nut allergies too.) Sprinkles are fun and festive, even colored sanding sugar would be cute. You could even add coconut flakes too. Some people like to put sea salt on top, but I find there is enough salt from the crackers. Feel free to do you!

What crackers should I use? Do you have both regular and gluten-free cracker options?

I do! If you are only vegan/dairy-free and do not need it to be gluten-free as well, you’ll use regular saltine crackers (or generic brand) and will need 40. If you need this Christmas Crack to be gluten-free I find the Schar Table Crackers to be a great replacement. You’ll only need 21 crackers as they are larger than Saltines (or generic brand.) Some people worry there will be a crispy texture having crackers on the bottom. I find it just as a nice touch of texture, but the crackers get fairly softened by the toffee topping. It more gives it structure and saltiness. It’s a great combo!

How do I make this vegan Christmas cracker toffee?

This simple recipe only requires a few steps:

• Line baking sheet with aluminum foil
• Spray with nonstick spray
• Lay out the crackers (gluten-free if needed) in a single, even layer on the tray
• Crimp up the edges of the aluminum foil around the crackers
• In a medium-sized saucepan heat the butter and sugar until a rolling boil and boil for 5 minutes
• Pour the caramel mixture on top of the crackers
• Bake for 5 minutes in a 350 degrees F oven
• Top with the chocolate chips while hot
• Spread the chocolate chips once melted over the entire surface
• Sprinkle with any toppings you desire
• Chill for 2 hours
• Break apart and enjoy!

Do I have to break up the candy by hand?

You’ll see in the video that I just grab the saltine cracker toffee and break it with my hands. You are welcome to do that, or if you want more precise, smaller servings you could try cutting it with a nice or pizza cutter (though it will flake a little due to the cracker base.)

How do I store this vegan saltine cracker candy?

Store it in an airtight container. If you don’t live in a hot, humid place you can leave it room temperature. I live in Idaho where it’s cold and my kitchen is only room temperature and it’s been fine room temperature. If you’re worried about the chocolate melting, you can store it in the fridge. It should keep for a week.

Do I have other vegan candy recipes?

Yes I do! I love baking at Christmas time and feel that people should still have delicious treats, even if they eat differently than others. Check out these other goodies that would make a great Christmas gift for your neighbors and will be the star of your cookie plate:

• Vegan ranch dip (I know this isn’t a candy, but sometimes it’s nice to have a salty treat or dip to help cleanse all the sugary ones!)
• Powdered mix hot cocoa recipe
• Reindeer Rice Krispies
• Eggnog Cupcakes with Eggnog Frosting
• Cherry chocolate thumbprint cookies
• Maple cookies with maple glaze
• Soft, roll out sugar cookies
• Chocolate orange cookies
• Rice Krispie Christmas Trees
• No Bake Chocolate Pretzel Bites
• Chocolate peppermint crinkle cookies
• Dairy Free Fudge
• Dairy Free Peppermint Patties
• Homemade Oreos
• Christmas Rice Krispie Roll
• White chocolate dipped peppermint cookies
• Peppermint Pie recipe
• Slow Cooker Vegan Hot Chocolate

Do I have a video showing how to make Vegan Christmas Crack?

Yes, I do! You’ll see how much of an easy recipe this is while watching me make it. If the video doesn’t appear above, it should be at the bottom of the recipe card. And, if all else fails, you can see it on my YouTube channel.

DON’T FORGET TO PIN THIS, SO YOU DON’T LOSE IT. BE SURE WHIEL YOU’RE THERE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS.

The post Vegan Christmas Crack appeared first on Allergy Awesomeness.

Are you sick of looking for a dairy-free hot cocoa mixes at the store and not finding one? Me too. My son is five and the thought of him going another winter without hot cocoa was killing me. I’ve been meaning for the last two winters to figure this out. And figure it out I did!

Previously, the only way I knew how to make “hot cocoa” for my son was to squeeze some Hershey’s syrup into his milk and warm it up. But, I didn’t feel too great about that because of all the corn syrup and other questionable ingredients in it. But, having hot cocoa is a right of passage, so I would let him here and there. And hello, we live in the mountains of Utah! It gets super cold, and after playing out in the snow the first thing you want is some hot cocoa to warm you up from the inside out.

I was a little nervous to try this recipe since it seemed “too simple”. Usually if something seems too good to be true, it is. But, I crossed my fingers and plunged in anyways. And, we were all pleasantly surprised with the results. My son couldn’t wait for me to finish taking photos so he could try it. It’s probably hard to tell in the photos, but the mug I photographed it in is actually a soup mug so it had a TON of hot cocoa in it. When I let my son have it, I literally turned around and then when I looked back he had almost downed the ENTIRE thing. I couldn’t believe he fit that much into his little belly. With a smile and a cocoa mustache I knew I had hit the jackpot! It’s that smile of gratitude that keeps me going back to the kitchen to figure things out.

This is quite rich, so I like it with a good handful of marshmallows to help sweeten it out. I also love to stir it with a peppermint candy cane to give it an extra kick.

For cocoa, I don’t use anything fancy–just Nestle’s cocoa powder!

My son has had this with soy, rice and flax milk and it’s worked great for all of them, so feel free to use it with whatever safe milk you’re used to getting.

We’ve only had one big snow storm, and we’re certainly hoping for another so we can go sledding. I know that this will be the perfect treat afterwards. It filled a half gallon Kerr jar, which I’m keeping it in. Since it only takes 1 Tablespoon per cup of milk, I think this will last us for many more snow falls to come. I’m so glad I can make it once, and enjoy it all season.

And, it’s not like it was even hard work! Simply dump the ingredients in a good quality blender (I was given my Blendtec and love it with every bit of my heart–seriously put it on your Christmas wish list!) and then pulse it until everything is combined. SO SIMPLE!

As you saw in the opening picture, this also makes for an ADORABLE Christmas gift. Get the smaller, 8 oz Kerr glass jars (or your favorite glass or plastic jar) and simply fill it and place a bow on top. OK–or you could give it out in bigger sizes, I’m just stingy! I don’t know any dairy-free or vegan friend that wouldn’t love this. Hot cocoa is just about as classic as it gets!

May your winter be filled with lots of hot cocoa with plentiful marshmallows and great friends to share it with. And, if you need a keto hot chocolate mix by Cassidy’s Craveable Creations. 

DO I HAVE ANY OTHER CHRISTMAS PARTY RECIPES?

Yes I do! I love delicious, yet SAFE and INCLUSIVE food at holiday parties. All of my recipes are dairy free, egg free and nut free. They are also all gluten-free too. If you don’t not need them to be gluten-free, they turn out great swapping back in regular flour 1:1 and omitting the xanthan gum (if called for.) Check out my list for other more delicious recipes:

• Crock Pot Hot Chocolate
• Reindeer Rice Krispies
• Eggnog Cupcakes with Eggnog Frosting
• Cherry chocolate thumbprint cookies
• Maple cookies with maple glaze
• Soft, roll out sugar cookies
• Chocolate orange cookies
• Rice Krispie Christmas Trees
• No Bake Chocolate Pretzel Bites
• Chocolate peppermint crinkle cookies
• Dairy Free Fudge
• Dairy Free Peppermint Patties
• Homemade Oreos
• Christmas Rice Krispie Roll
• White chocolate dipped peppermint cookies
• Peppermint Pie recipe

If you’d like to watch a video of how it’s made, view the fun how-to video below, or click to watch it on my YouTube channel.

Dairy-Free Vegan Hot Cocoa Mix (3 Ingredients)

Yield: 1 Half Gallon Jar of Mix

Prep Time: 10 minutes

Total Time: 10 minutes

Only three simple ingredients and your blender are all you need to make this homemade hot cocoa mix. This rich cocoa can be added to your favorite safe milk to make a warm and comforting drink all winter long. This is free of: gluten, dairy, egg, soy, peanuts and tree nuts and is vegan and top-8-free too!

Print

Ingredients

• 2 cups sugar
• 1 vanilla bean pod, seeds scraped out
• 1 cup baking cocoa powder
• Safe milk for serving, we like Vanilla Rice Milk, Vanilla Flax Milk or Coconut Milk

Instructions

1. Pour the sugar into the blender.
2. Cut the vanilla bean pod in half. Using a sharp knife, scrap the entire contents out and place them on top of the sugar in the blender.
3. Add the cocoa to the blender. Pulse or blend until everything is combined and there are no clumps or lumps.
4. Stir into warmed safe milk. We do 1 Tablespoon for every 8 oz. of milk. Feel free to do more or less depending on your tastes. It's also great with a candy cane to stir it with, or Coco Whip on top.
5. If you'd like to try another version, I have a slow cooker hot vegan chocolate that is decadent and creamy.

Notes

*For Vegans--be sure you do vegan safe marshmallows if topping with marshmallows.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Blendtec Blender

Adapted from: Food Allergies on a Budget

Don’t forget to pin it, so you don’t lose it. Also, check out my other allergy-friendly Pinterest boards.

The post Dairy-Free Vegan Homemade Hot Cocoa Mix appeared first on Allergy Awesomeness.

This post contains affiliate links.

Why I Love This Hot Chocolate

I live in winter, I mean…Idaho…so to say I practically live off of hot chocolate would be an understatement. I hate coffee, but will gladly brew up some hot cocoa on a cold day. The real problem became when my son was diagnosed with a milk allergy and that made having hot cocoa more difficult. I’ve tried to make crockpot hot chocolate multiple times since there’s sooo many dairy-free options out there and they all fell flat. Not sweet enough. Too thin. Or, the most common problem: they all gave an after taste. If you use nut milks, they taste like nuts. I wanted pure chocolate taste, nothing extra added. The thickest non-dairy product I could find was coconut cream, but I hated the taste of coconut fighting the chocolate flavor. And then, FINALLY, in the last bit there’s been two vegan plant creams (Silk and Country Crock) that have come on the market that give that lusciously thick feeling without tasting like coconut. That’s when I knew I had to try it again! I think you’ll be as pleasantly surprised as I was how wonderful this dairy-free creamy hot chocolate is too.

Crock pot hot chocolate is perfect for a larger crowd. Who wants to take the time to open and stir a million hot cocoa packets when you can have a big vat of it sitting there warm and ready for whenever a guest is thirsty?

This would be great for a holiday party, work parties, family gatherings, Christmas breakfast, and a hot cocoa bar…really any special occasions. I love that the crock pot keeps it an even temperature (because we’ve all over boiled our milk or water and lost precious taste buds) so no re-heating or keeping a stove top on. Who needs Swiss Miss when you’ve got a crock pot and a killer homemade hot chocolate recipe? Honestly, this is thicker and richer than any store bought powdered mix I’ve ever tried.

What ingredients are in this Dairy-free Crockpot Hot Chocolate?

This perfect recipe only requires seven ingredients, all of which can be found even at a Walmart in Idaho!

• Semi-sweet dairy-free chocolate chips
• Cocoa powder
• Granulated sugar
• Vanilla paste
• Rice milk
• Plant cream
• Salt
• Mini marshmallows for garnish

What dairy-free chocolate chips do I use?

For this creamy crockpot cocoa, you will want not just cocoa powder, but chocolate chips to make it rich and thicker. If you want a melted chocolate flavor–melt chocolate! I use the Costco Kirkland brand semi-sweet chocolate chips that are 51% cacoa. It has the ingredients listed as: “Chocolate Liquor, Sugar, Soy Lecithin (an emulsifier) and Vanilla. Make sure to get the stand up, big white bag. The red, flat-laying bag has milk.”

If you want a dedicated facility and care more about product packaging that calls out “dairy free” (as Costco’s does not, but I go by ingredients more than marketing text) OR you need it to be soy free then you can get Enjoy Life’s Chocolate Chips or Nestle Toll House Allergen Free Semi Sweet Chocolate Chips, or Simple Truth Organic Semi-Sweet Vegan Chocolate Chips or Great Value Organic Semisweet Chocolate Chips. Feel free to use dark chocolate chips instead of semi-sweet if you prefer.

What cocoa powder do I use?

I used Great Value Baking Unsweetened Cocoa Powder. Their ingredients are listed as: “Natural cocoa”, but it does have a warning of “may contain traces of milk. We go by ingredients alone, and not manufacturing warnings. Feel free to use whatever brand you prefer. We’ve also used Nestle Cocoa Powder and Hershey’s Cocoa Powder with no problems.

What sugar do I use?

When researching slow cooker hot chocolate, many recipes used a sweetened condensed milk. While there are sweetened condensed coconut milks out there, I know they can be hard to find, expensive and can leave a trace of coconut taste, so I opted for regular, plain, white sugar. I have not tried to make this sugar free, so I can’t answer questions if you want to use a sugar substitute. You will have to recipe test that on your own. If you try it, please comment below. I’d love to hear how it worked out. I’m all about indulging during the holidays and have no problems using sugar for that perfect drink.

Do I need vanilla paste? 

I think one thing that sets a hot cocoa apart is the quality of vanilla. As you know–vanilla can be super cheat to very expensive. I try to go middle of the road. I have found that vanilla bean paste packs a really good punch without being as expensive as using the actual pod. I love that you can see the actual specks from the vanilla bean in the paste. With so few ingredients in this, get the good stuff for best results! Feel free to use whatever brand you want. I used LorAnn Oils Pure Vanilla Bean Paste. It’s ingredients are listed as: “invert sugar, water, vanilla extract, vanilla seeds, xanthan gum, acacia gum.” If you had to use vanilla extract and that’s all you have on hand, that’s OK too. The hot cocoa police won’t come bust you.

Why do you use rice milk, and can I use another dairy-substitute?

There are so many plant milks out there nowadays: coconut milk, cashew milk, oat milk, almond milk and the list goes on and on. I prefer to use rice milk because it has zero after taste and is safest for most people (whereas many people have nut allergies.) Even though the rice milk is thin, the hot cocoa is still thick and creamy thanks to pairing it with plant cream. If you want to, use whatever dairy alternative you’d rather. Just know it may change the flavor a bit, and you may have to adjust the cups of milk you use based on how thin you like your hot cocoa.

What non-dairy cream do you recommend?

As stated above, I don’t care for coconut cream because of the after taste that fights with the chocolate. I find that Silk or Country Crock’s plant creams give that same velvety texture without having a nutty twinge to it.

The ingredients to Country Crock’s Plant Cream is listed as: “Plant Milk (Water, Lentil protein), Plant Oil Blend (Palm Kernel Oil, Canola Oil, Palm Fruit Oil), Sugar, Modified Corn Starch, Sucrose Esters of Fatty Acids, Natural Flavor Mono & diglycerides, Salt, Guar Gum, Sunflower Lecithin, Locust Bean Gum, Beta-Carotene (Color)”.

The ingredients to Silk’s Heavy Whipping Cream Alternative are listed as: “Filtered Water, Coconut Oil, Sunflower Oil, Faba Bean Protein, Guar Gum, Sunflower Lecithin, Natural Flavors.”

I find both in the refrigerated dairy section, next to the regular creams. You won’t use all of the carton, so feel free to whip up the rest to add a delicious, homemade whipped cream on top. Throw in a little vanilla extract and powdered sugar when you beat it to stiff peaks. And, if you’re REALLY fancy, pulse a candy cane or two in your blender to a fine powder, and mix that into your whipped cream for such a fun twist on your whipped cream.

What mini marshmallows should I use?

I’ve checked many a brand of marshmallows and only ever found one with dairy in it. I made an entire post about it, listing out each company, what their claims are and even a graph so you can compare marshmallow ingredients of the top, big brands. Use whatever brand you want. You can see the marshmallow comparison post here.

What size crock pot should I use?

First off–it doesn’t have to be the brand name: Crock Pot. Just make sure it’s a slow cooker that has a low heat setting. Next, I have a 7 quart crockpot which is really quite large. You can see in my video this recipe takes up less than half the pot. So, if you have the same size and need to make a double batch for the whole family, I would assume it would be fine. Just one recipe served two adults and four kid servings.

Hot cocoa serving and storing tips

When ready to serve, taste and adjust to your liking. You may want it thinner, or more sweet, so adjust as needed (keep in mind that the marshmallows will also sweeten it.) You could also throw a layer of marshmallows on top of the liquid a few minutes before serving, so people can scoop out the melty goodness along with the liquid gold. Once ready, ladle into mugs and top with desired toppings. Marshmallows are a must, but feel free to have cinnamon sticks, dairy free caramel sauce, crushed candy canes, peppermint extract or any of your other favorite toppings next to it to dress it up. If you have any leftover, allow it to cool and store in an airtight container in the fridge. Reheat in microwave-safe mugs in the microwave, or in a small saucepan over medium heat on your stove top until it reaches your desired temperature. It should keep in the fridge 3-4 days. Note that the melted chocolate chips may clump a little as they cool, but should remelt and assimilate when reheated.

If you want to serve multiple family-friendly hot drinks, I’d also recommend my Slow Cooker Apple Pear Cider full of fresh fruits and spices.

Is this dairy-free crock pot hot chocolate vegan too?

If you need this to be vegan, you will need to make sure that you use vegan marshmallows. 

Do I have any other Christmas party recipes?

Yes I do! I love delicious, yet SAFE and INCLUSIVE food at holiday parties. All of my recipes are *dairy free*. They are also all gluten-free too. If you don’t not need them to be gluten-free, they turn out great swapping back in regular flour 1:1 and omitting the xanthan gum (if called for.) Check out my list for other more delicious recipes:

• Powdered mix hot cocoa recipe
• Reindeer Rice Krispies
• Eggnog Cupcakes with Eggnog Frosting
• Cherry chocolate thumbprint cookies
• Maple cookies with maple glaze
• Soft, roll out sugar cookies
• Chocolate orange cookies
• Rice Krispie Christmas Trees
• No Bake Chocolate Pretzel Bites
• Chocolate peppermint crinkle cookies
• Dairy Free Fudge
• Dairy Free Peppermint Patties
• Homemade Oreos
• Christmas Rice Krispie Roll
• White chocolate dipped peppermint cookies
• Peppermint Pie recipe

If you would like a keto version, try this Keto Hot Chocolate Mix from fellow blogger Cassidy from CassidysCreavableCreations.com.

Do I have a video showing how to make the best hot cocoa?

Yes I do! Watch this short video to make sure you’re prepared to make it. The video should be at the bottom of the recipe card, but if you can’t find it. You can always watch it on my YouTube channel too.

Dairy-free Crock Pot Hot Cocoa

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 2 hours

Additional Time: 5 minutes

Total Time: 2 hours 10 minutes

Print

Ingredients

• 1 and 1/2 cup semi-sweet dairy-free (or vegan) chocolate chips *see above for options
• 1/4 cup unsweetened baking cocoa powder *see above for options
• 1/2 cup white sugar
• 1/2 Tablespoon vanilla bean paste
• 1 cup plant cream *see above for options
• 5 cups rice milk *see above for options
• pinch of salt
• Marshmallows for topping (vegan if needed)

Instructions

Turn your slow cooker to "low".

Add your ingredients and stir.

Put the lid on and allow to melt together for two hours, stirring occasionally.

When ready to serve stir one last time, taste and adjust thickness/sweetness according to liking.

If desired, you can put a layer of marshmallows on top of the liquid a few minutes before serving so they'll be melty on top.

Ladle into mugs and serve with any additional garnishes you desire like: more marshmallows, cinnamon sticks, dairy free caramel sauce or candy canes.

If there is any leftover, allow to cool and then store in airtight container in the fridge for 3-4 days. Reheat in microwave-safe mugs in the microwave, or in a small saucepan over medium heat on your stove top until it reaches your desired temperature. Note that the melted chocolate chips may clump a little as they cool, but should remelt and assimilate when reheated.

Notes

Be sure to watch the video below and see all of the extra information above the post for FAQs.

Check out my other dairy-free Christmas recipes.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Delish's Slow Cooker Hot Chocolate Recipe

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 54mgSodium: 193mgCarbohydrates: 51gFiber: 1gSugar: 35gProtein: 3g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS.

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Are you sensing a theme from my last few posts? Quick, no-bake holiday desserts?! Can you tell it’s my first Christmas being a mom of three? Haha.

But seriously though, I don’t have my shopping all of the way done, I frequently have dishes in the sink and I’m almost always one of the last moms in the pick up lane at school–this momma needs some easy holiday treats to hand out to neighbors!

Christmas Rice Krispie Roll

Yield: 16-20 slices

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

The bright red and green color of this no-bake Christmas Rice Krispie Roll makes for a festive and easy holiday dessert. The fun swirl adds a little Christmas magic and helps the regular rice krispies look extra decorated. Plus, this recipe is free of: gluten, wheat, dairy, egg, soy, peanuts and tree nuts. These are top-8-free and have a vegan option too--so you can freely share this treat with those with food allergies.

Print

Ingredients

• RED RICE KRISPIES LAYER:
• 3 Tablespoons url href="https://amzn.to/2nKZLhq" target="_blank"]coconut oil[/url (or shortening
• 6 cups of gluten-free crispy cereal (see post for details)
• 1 package of marshmallows (use vegan marshmallows
• Red food dye to liking (see post for details)
• GREEN RICE KRISPIES LAYER:
• 3 Tablespoons url href="https://amzn.to/2nKZLhq" target="_blank"]coconut oil[/url (or shortening
• 6 cups of gluten-free crispy cereal (see post for details)
• 1 package of marshmallows (use vegan marshmallows
• Green food dye to liking (see post for details)
• Wax paper

Instructions

1. In a pot over medium low heat, add your coconut oil and melt. Next, stir in your marshmallows until they're melted. Add the red food dye until you reach your desired color (be sure to use gels and not liquid, to not throw off the recipe since you'll need a good amount to make it red and not pink.)
2. Add in your cereal and stir until it's completely incorporated.
3. Pour onto wax paper in a baking sheet and press flat with greased or wet hands (so it doesn't stick) to make a rectangle. (Note: it will stain your hands a bit!)
4. Allow it to cool.
5. Make the second batch of krispies the same way you did before, only adding in green food coloring this time.
6. Spread the green krispies directly over the red rice krispies and shape it to match the same size.
7. Once it is cool enough, take the krispies out of the pan (that was just to help you shape it evenly.) Place another piece of wax paper on the top and with a rolling pin, roll the two rice krispies until they're a bit flatter. (You don't have to do this, but I found doing so helped it roll if it wasn't so thick.)
8. Starting at one end, roll the krispies together into a log. Allow to cool so the shape can harden a bit. Cut off swirls and serve.
9. Keep covered room temperature (otherwise the coconut oil will harden and make the krispies tough.)

Notes

Cereal tips: Regular and generic brands of rice krispies use barley in all the brands I've ran across. (So they are wheat free, but not gluten-free). I've found Malt-0-Meal & Erewhon are great gluten-free cereal substitutions.
Marshmallow tip: If you need this to be vegan, be sure to use vegan appropriate marshmallows, like Dandies

And, this treat is great because the kids can get involved and there really is a fun wow factor when you cut into the log and reveal these slices with the pretty swirl in the middle. They’re fun to lay out on goodie plates and present to neighbors.

I was one of those moms that told my boys that they couldn’t get a treat when we got home if they didn’t sing when we delivered the treats. I didn’t make them sing a long or hard song, just “We wish you a Merry Christmas” but it was still a struggle. We won’t be trying out for “The Voice” as a family band any time soon!

Making and taking treats to neighbors is one of my favorite holiday traditions. Between actual neighbors, family friends and church members the list seems to get longer every year, so I’m so glad to come up with easy and inexpensive treats to pass out at Christmas time.

Details on the allergy-friendly ingredients:

For cereal: Regular and generic brands of rice krispies use barley in all the brands I’ve ran across. (So they are wheat free, but not gluten-free). I’ve found Malt-0-Meal & Erewhon are great gluten-free substitutions.

For food dye: I’ve been asked by many what food coloring I use. So, confession: I used Wilton’s food coloring gels long before I was smart enough to check their label. I don’t know why I didn’t think food coloring might have something in it! I have called Wilton before, and the person I talked to said they’ve added a may contain label if there is something in the same facility.  So, we’ve used it and never had an issue–BUT–only do what you’re comfortable with for your own food allergies and go with what your allergist tells you. I’ve heard (but not personally tried) that AmeriColor has allergy-friendly food gels. Just note, that you’ll need to use a good amount of red to get it to look red and not pink.

For marshmallows: If you’re needing this to be vegan, be sure to use appropriate marshmallows like Dandies. (Does anyone know them–I seriously should work with them since I’m always touting their product!)

For oil: If you can’t do coconut, shortening should do. We can do regular soy/vegetable shortening, but I’ve also used palm oil.

I hope this easy, no-bake Christmas recipe also helps you and your kids make a fun holiday treat together–as well as make some memories. Happy holiday season friends!

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE TO ALSO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Looking for other allergy-friendly Christmas treats? Check out these other favorites:

Allergy-friendly Reindeer Rice Krispies

Dairy-free & Vegan Homemade Hot Cocoa

Christmas Chocolate Peppermint Crinkle Cookies (GF, Vegan, Peanut/Tree nut Free)

Dairy-free Crock Pot Hot Cocoa

Dairy Free Peppermint Pie

The post Allergy-Friendly Christmas Rice Krispie Roll appeared first on Allergy Awesomeness.

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What Are Marshmallows

Marshmallows are white candy that look like little cylinder clouds. Since they’re mostly made from sugar, they’re a sweet treat that has the perfect amount of chew to it thanks to the gelatin. They’re delicious candy — just like my list of gluten-free candy — that is great just popped in your mouth, or they can be added to baked goods. When melted they become gooey and sticky–great for rice krispie treats and s’mores.  (link to rice krispie treats and s’mores recipes?) No matter how you indulge, you’ll be sure to enjoy them.

Are Marshmallows Dairy Free?

Most marshmallows are dairy-free by default, since they’re usually made with sugar, corn syrup, water, gelatin, and flavorings. These ingredients do not contain milk or milk-derived products. However, some specialty or flavored marshmallows may include dairy-based additives or be produced in facilities that also process milk. If you have a milk allergy or need to avoid dairy strictly, always check the ingredient label and allergen statement to be sure.

Why I Made This Dairy-Free Marshmallow List

Being a food blogger for those with food allergies and other restrictions, I often hear the question: Are marshmallows dairy free? And, thankfully the answer is yes (except for one brand–be sure to see which one it is!) because marshmallows are like America’s Sweetheart. They’re a much beloved sweet treat both on their own, with ice cream, in rice krispies and a myriad of other confections.

To double check, I’ve researched the biggest brands of marshmallows and list all of their ingredients side-by-side, so that you have one handy-dandy place to check brand against brand, without having to scroll from site to site.

I list the regular marshmallows, some specialty marshmallows, and give you all sorts of extra information to make sure you’re a marshmallow connoisseur by the time we’re done.

Lastly, I’ll give you some delicious dairy free recipes so you can use up those dairy-free marshmallows! (Not that eating them plain out of the bag is a bag thing either!)

**As with all things food allergy: please be sure to read the actual label once you have it in hand, in case anything has changed since the time of publishing. I would never want anyone to have an allergic reaction, and while I tried to cover all my bases, only you can keep yourself safe and must do what is best for your own individual circumstances and diet.**

How I assembled the marshmallow ingredient comparison chart:

I put all of the possible ingredients on the left and placed them in alphabetical order. You will find them listed in a different order on the actual labels, as on the label they are listed in order of what ingredient is used most to last. I found that by placing the nutritional information in alphabetical order, it helped it be more scan-able and easier to compare.

What brand of marshmallows did I compare?

In my marshmallow comparison graph (see photo below, or, if it doesn’t work you can see it in a spreadsheet here.) I compared the most popular brands of marshmallows that are easy to find in big box stores or Amazon:

• Dandies
• Kraft
• Campfire
• Stuffed Puffs
• Smash Malllows
• Great Value (Walmart)
• Good and Gather (Target)

I did not include Aldi or Trader Joe’s marshmallows because I wanted the information to be verifiable on the company’s websites, and unfortunately, they do not list individual products on their sites like Target and Walmart. I live in Idaho, where I do not have access to these stores, if you happen to get a bag from either place, please list the date and ingredient list in a comment below to help other readers (as well with any other new brands that may come out since the time of this publishing.)

I also did not look into different flavors of marshmallows, as most people prefer the original flavors.

What are the common ingredients in marshmallows?

Obviously, each company will have it’s own recipe and vary product to product, but here were the main ingredients I saw in a traditional marshmallow:

• Corn syrup/ sugar/ cane sugar or some other type of sweetener
• Corn starch
• Natural flavors or artificial flavors
• Gelatin
• Tapioca Starch
• Tapioca Syrup
• Vanilla Extract
• Whipping aids like tetrasodium pyrophosphate
• Water

What marketing does Dandie’s claim?

Dandies website claims they have “no artificial flavors, artificial color, no corn syrup, no gelatin, no gluten, no dairy and are vegan.”

What marketing does Kraft marshmallows claim?

I didn’t see any type of specialty diet claims or marketing call outs on their site.

What marketing claims does Campfire marshmallows claim?

They claim they are top 8 free, no artificial colors and gluten free.

What marketing claims does Stuffed Puffs make?

I didn’t see any specialty diet claims on their site. They do tout that you don’t have to use a separate piece of chocolate, since theirs is stuffed with chocolate inside (thus making it the only marshmallow that I found that was NOT dairy free.)

What marketing claims does Smash Mallows make?

Smash Mallow’s website says they are: gluten free, non GMO, use organic cane sugar, no corn syrup, no artificial color or flavoring, no preservatives, and kosher certified.

What marketing claims does Great Value’s Marshmallows make?

I did not see any marketing call outs on their site.

What marketing claims does Good and Gather Marshmallows make?

On the package it says: no artificial flavors, color and is gluten-free.

What if marshmallow packages don’t specifically call out gluten-free or dairy-free?

If you’re familiar with FALCPA (the Food Allergen Labeling and Consumer Protection Act of 2004) you’ll know that companies are not required to place text on the front of packages calling out things like “gluten-free” or “dairy-free”. These type of call outs are for marketing purposes to gain your attention while shopping.

Some people only feel safe buying products that are certified gluten-free, or spell out these type of dietary needs. And that’s OK. Everyone has a different comfort level.

I, myself, prefer to go by the label and and actual ingredient list and not call outs like “vegan”, since that is the part that is regulated. (Especially with companies now using “vegan” because it’s been food engineered.)

So, if I do not see anything that has a dairy ingredient (or one of its many derivatives) in the ingredient list then I personally feel safe to consume.

If I’m ever in doubt, the way I feel safest is the call the 1-800 number on the label and speak directly to the company. Their operator is used to getting calls like this, and they should be able to answer it for you.

So, would some people disagree with me and say “These marshmallows are not dairy free because they do not say so”? Sure. That’s a personal choice in my opinion.

If you have updated information about one of the products I listed, I only allow comments that are verifiable, meaning you can’t post: “My aunt heard that XYZ brand uses XYZ and it’s a derivative of milk.” You must be able to link to your source so that you don’t scare others away from a product, when it’s hard enough to find safe products as it is. We don’t need our small options shrinking because of rumors.

Don’t marshmallows have egg whites in them?

For those wanting store-bought dairy-free marshmallows and also worry about them being egg-free, no fear. The good news is that I did not come across any egg in any of the store-bought varieties (see graph). You’ll usually find egg whites in marshmallow cream (also known as marshmallow creme), homemade marshmallows and homemade marshmallow frostings.

Are marshmallows vegan?

Sorry for all those that follow a vegan diet. No, marshmallows are not vegan because they use gelatin. According to Brittanica.com: “Gelatin is made from decaying animal hides, boiled crushed bones, and the connective tissues of cattle and pigs. Animal bones, skins, and tissues are obtained from slaughter houses.” Kinda makes you not like them as much when you stop and think about it that way. The only vegan marshmallow brand I’ve found is Dandies, and they use soy protein instead, which is difficult because some vegans also have a soy allergy. It seems for store-bought marshmallows that is the one trade off at the moment.

There are multiple places for a vegan marshmallow recipe online that use aquafaba mixture (the water found in canned chickpeas/garbanzo beans) that can whip up a lot like egg whites and are used in place of gelatin and egg whites.

Dairy-free recipes that use marshmallows:

Now that you know which marshmallows are dairy-free, why not put them to good use in these delicious dairy-free dessert recipes to satisfy that sweet tooth. Note that all of my recipes are also gluten-free too because of my son’s dairy and wheat allergy. If you only need dairy-free, you can always sub in regular cereal, or regular flour at a ratio of 1:1.

• Dairy Free Rice Krispies (classic, crowd favorite!)
• No Bake Dairy Free S’mores Parfait
• Dairy-Free Fudge
• Dairy-Free Snickerdoodle Rice Krispies
• Dairy-Free S’mores Popcorn
• Vegan Marshmallow Ganache
• Dairy-Free Reindeer Rice Krispies
• Dairy-Free Salted Caramel Rice Krispies
• Dairy-Free S’mores Cookies
• Dairy-Free Slow Cooker Sweet Potatoes
• Dairy-Free Rice Krispie Christmas Trees
• Dairy-Free Mississippi Mud Brownies
• Homemade Corn-Free Marshmallows
• Homemade vegan hot cocoa

The post Are Marshmallows Dairy Free? (A List of All the Big Brands) appeared first on Allergy Awesomeness.

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Why We Need Gluten Free Dairy Free Egg Free Dinners

My son was diagnosed with a wheat allergy, dairy allergy and egg allergy, so we had to adjust real quick (plus peanut and tree nut food allergies!). We had to go from cooking one way to immediately switching gears as most of our recipes I had grown up on did not work with these new food restrictions. It’s taken time to find recipes that aren’t a flop, so let me save you that time. I’ve done the experimenting for you. I love food, and am a foodie–so these recipes had to pass the test of being tasty for the entire family. Whether it’s food allergies, food sensitivities, Celiac disease or any other medical condition that’s causing you to eat this way, we’ve got you covered with delicious recipes!

Frequently Asked Questions

Before we get to the list of gluten free dairy free egg free meal, let me give you some overall advice and answer some questions to make sure you’ll be successful once you click on each great recipe.

Does this mean I have to be vegan?

No. I often joke that we’re accidently vegan because we have the milk and egg allergies, but yet we still do meat. With my growing family, and especially boys, they still love meat. So, I find that my baking (which doesn’t need meat) is vegan, but that our dinners still often have chicken, fish, pork and beef. Only one of my recipes included below are a vegan recipe, so you’ll see plenty of ways to still incorporate meat into your diet, while avoiding these allergens. If you’re wanting more meatless recipes, you can always sub in beans or lentils as the main protein to turn it into a vegan option.

What plant-based milk do you recommend?

This really can be just a preference, and there isn’t necessarily a wrong or right way and any dairy-free option should work in my recipes. If you’re new to this, buy them all and see which you like best. My son prefers to drink soy milk. I like to bake and usually cook with rice milk because it has the least after taste. We have nut allergies, so we don’t do nut milks like almond milk or cashew milk (plus I find they have a very strong taste that often alters the overall taste). I will use coconut milk–the full fat kind in the can, not the carton–in place of heavy cream in recipes–so stock your pantry accordingly. You’ll see which one I call for in each individual recipe, but I think you’d be pretty safe to exchange them as your needs be.

What dairy-free cheese do you recommend?

I’m going to shoot straight with you. In all my years I have yet to find a dairy-free cheese that we like. So, you’ll notice none of my recipes use them. They’re expensive and just not worth it. If it’s a sauce that needs a cheesy flavor, I use nutritional yeast to give a cheesy flavor.

Tips for gluten-free diets

Gluten-free baking is a beast of its own, but dinner recipes don’t often use much gluten. And if they call for something, there are many gluten-free grains nowadays. There are tons of pasta swaps in many shapes. We prefer ones like Jovial and Barilla. And, if you need gluten-free tortillas, there’s always corn tortillas or Mission Gluten Free Tortillas.

What gluten-free bread can I use as a side dish?

Many times you want a nice carb-y side dish to eat with your main course. You can buy store-bought bread. We like BFree White Dinner Rolls or Little Northern Bakehouse Wide Slices for making garlic toast.

If you’re wanting a cornbread I have two options for you: pumpkin cornbread (my favorite) and top-8-free cornbread.

I have a delicious homemade gluten free dairy free egg free bread.

And, if you’re wanting gluten free dairy free egg free breadsticks I have one of those too.

And if you have nut allergies like we do, none of my recipes use almond flour either.

Egg Replacer Options

Thankfully, the dinner recipes that I’ve picked for you don’t need any egg replacers. Those are typically used for baking. All of the 200+ recipes on my site are gluten free dairy free egg free, so you can make anything–dinner, cookies, or even chocolate cake and they’ll still all work for your dietary restrictions. Check out my recipe index to see my recipes grouped together, or simply scroll my homepage.

What about breakfast?

Yes, this is a dinner post, but breakfast can be even more difficult since wheat, dairy and eggs are staples for breakfast foods. Don’t worry I have a list of over 100+ gluten free dairy free egg free breakfast ideas that are both store bought and homemade, so bookmark that for later!

Do you use crazy ingredients?

I live in a small town in Idaho, so I don’t have access to an Aldi, Trader Joe’s or Whole Foods. Most of the ingredients I get are from Walmart. And, a few I have to get from my local Natural Grocer. I try to not do crazy, specialty ingredients and instead stick to simple ingredients because those are easier to find and are usually less expensive. Every once in awhile, you will have to get some dairy-free sour cream (like Tofutti or Good Karma) or dairy-free cream cheese (like Daiya, Tofutti or Violife). But, again–if I can find them in Idaho–I hope you won’t have a problem either. I also try to ALWAYS link to any different type ingredients in the recipe cards to Amazon, in case you’d rather shop online, or even to see what they look like to help you spot them at the grocery store.

Is there a gluten free dairy free egg free meal plan?

Good news! I do. If you’re not wanting to personally go through each recipe and figure out what ingredients are needed and plan out your grocery list, then let me save you the hassle! I have two e-cookbooks, both seasonal to help you enjoy each part of the year. I have a winter e-cookbook that has four weeks worth of dinners, and weekly grocery shopping lists. This has soups, comforting pastas and skillets to keep you warm. I also have a summer e-cookbook that has four weeks worth of dinners and weekly grocery shopping lists. This e-cookbook has lighter meals, like salads, pasta salads, grilling and lighter dinners to not heat up your kitchen.

And, if you prefer a printed cookbook that is free of gluten, dairy, eggs, soy, peanuts, tree nuts, fish and shellfish (so top-8-free), I have a published cookbook through Page Street Publishing.  It’s called “An Allergy Mom’s Lifesaving Instant Pot Cookbook” and it has a 4.5 out of 5 stars with over 295 reviews on Amazon.

Gluten-Free Dairy-Free Egg-Free Dinner List:

Baked Honey Mustard Chicken & Potatoes

Slow Cooker Pork Tacos

Frito Taco Salad

Bacon, Pea and Lemon Pasta Salad

Italian Pork Sliders

Creamy Green Chile Chicken

Baked Chicken Taquitos

Bacon Ramen Noodles

Chicken Cacciatore

Skillet Jambalaya

Spinach & Sausage Pasta

Salsa Chicken Sheet Pan

Lemon Chicken Pasta

Pineapple Chipotle Pork Tacos

Unfried Chicken

Homemade Ragu

Moo Goo Gai Pan

Chicken Teriyaki Stir Fry

Black Pepper Chicken

Creamy Lemon, Basil & Avocado Pasta (meatless!)

Tomato Basil Soup

Creamy Tuscan Chicken

Sloppy Joe Casserole

Sausage and Peppers Pasta

San Francisco Pork Chops

Korean Chicken & Broccoli

Lo Mein (meatless!)

Loaded Potato Soup

Green Chile Enchilada Soup

Chicken Salad Sandwiches

Crack Chicken Noodle Soup

I hope all of these tasty recipes help you get a delicious variety of gluten free dairy free egg free dinners that you would be proud to serve, even to those without food restrictions.

Be sure to pin this list, so you don’t lose it. While you’re there, check out my other dietary specific Pinterest boards!

The post 31 Gluten-Free Dairy-Free Egg-Free Dinner Recipes appeared first on Allergy Awesomeness.

Many people need to go dairy free at some point, whether it’s for nursing, for a specific diet, while trying out veganism, or simply for a food allergy like us. But, just because you’re dairy-free doesn’t mean you still don’t crave treats. Chocolate can be especially tough, because unless you’re willing to pay for specialty chocolate, all the regular store-bought chocolate typically has milk in it.

Plus, while cooking from scratch and I are best friends, sometimes real life hits you.

Sometimes you want an easy dessert, or a quick and painless after school snack.

I used to longingly walk past the pudding section in my grocer and wish my son could have something easy like that.  One day, I got sick of wishing and thought…I’m just going to keep experimenting until I figure it out!

The first batch was more like chocolate soup.

I then realized it HAS to be the cook and serve.  The instant will never set up. This on the other hand is thick and creamy. Sooo good!

Yay for experimenting and not giving up.  Now this is my in my pantry all the time just in case we get a chocolate craving and don’t have a lot of time.

Here’s a couple of frequently asked questions about how to make Jell-O pudding without milk:

Is Jell-O pudding gluten free?

If you’re like us and need gluten and dairy free treats, you’re in luck! Jell-O pudding (both the instant as well as the cook and serve varieties) does not have wheat or gluten in it, as the recipe currently stands. You can see the ingredients listed below.

What ingredients are in Jell-O instant pudding?

Here are the ingredients for Jell-O instant pudding in chocolate fudge (as shown in this recipe), as stated on their website as of November 2019:

• Sugar
• Modified cornstarch
• Cocoa processed with alkali
• Disodium phosphate (for thickening), contains less than 2% of natural & artificial flavor
• Tetrasodium Pyrophosphate (for thickening)
• Mono-and Diglycerides (prevent foaming)
• Red 40
• Yellow 5
• Blue 1
• Artificial Color,
• BHA (preservative)

Be sure to check for yourself and to make sure the recipe hasn’t changed since this blog publication.

What ingredients are in Jell-O cook and serve pudding?

Not only does Jell-O cook and serve work better with milk alternatives, but it also doesn’t have artificial colors and has a simpler ingredient deck than Jell-O instant pudding. Here are the ingredients for Jell-O cook and serve pudding in the chocolate fudge flavor (as shown in this post) as stated on their website in November 2019:

• Sugar
• Dextrose
• Cornstarch
• Cocoa (processed with Alkali)
• Modified cornstarch,
• Contains less than 2% of salt, calcium carrageenan, polysorbate 60, fumaric acid

Be sure to check for yourself and to make sure the recipe hasn’t changed since this blog publication.

Is Jell-O pudding vegan?

As you can see from the list of ingredients above, there are no eggs, milk or animal products in Jell-O instant pudding mix or in their cook and serve pudding mix. However, if you add milk, like the directions state, it will no longer be vegan. This is why I recipe tested to find out how to use a plant based milk to keep Jell-O pudding vegan and dairy free. See the recipe card below to see how I do it!

Does Jell-O pudding contain gelatin?

A lot of people get confused and think that Jell-O brand pudding cannot be vegan. Trust me, I’ve had a lot of people tell me this. They assume that because their jello (the jiggly stuff) has gelatin in it that their pudding does too. As you can see in the ingredients listed above, this is not the case. Gelatin (made from animal products, and therefore not vegan) is needed to have jello set up. To have Jell-O pudding set up, they use cornstarch instead.

Can you make Jell-O pudding with almond milk?

If you don’t have nut allergies, you can totally use almond milk, or even coconut milk or cashew milk. My favorite kind of non-dairy milk to use in Jell-O pudding is rice milk. I find it is the one with the least amount of after taste. Because nut milks have a strong flavor, you’ll notice a hint of them in the final product. THE IMPORTANT THING is that you use the cook and serve variety, and not the instant kind. Almond milk is a bit too thin to work with the instant kind. You’ll want to start with the ratio I mention in my recipe card, and work up from there until you’ve reached your desired consistency.

Can you make Jell-O pudding with soy milk?

If you don’t have soy allergies, you can totally use soy milk and we have several times.

Can you make Jell-O pudding with rice milk?

As mentioned in the recipe, I prefer rice milk since it doesn’t have an aftertaste like soy milk does. But, because my son can do both rice and soy milk, when we run out of rice milk, I’ll use soy milk in a pinch. THE IMPORTANT THING is that you use the cook and serve variety, and not the instant kind. Soy milk is a bit too thin to work with the instant kind. You’ll want to start with the ratio I mention in my recipe card, and work up from there until you’ve reached your desired consistency.

How Long Does Rice Milk Last?

I’ve found two brands of rice milk and they both come in two types of packaging: shelf-stable boxes and cartons. The shelf-stable packaging is found on the shelf, usually on the juice aisle. I like to keep this in my food storage as a backup to the one in my fridge, as it will last until the expiration date, which is usually several months out. It only needs to be refrigerated once opened and can stay fresh for up to ten days after opening.

The cartons of rice milk sold in the refrigerators need to be kept in your fridge as soon as you get home from the store and will last until the expiration date on the package, usually around 10 days as well. You’ll notice your rice milk has gone bad if it has become chunky or smells bad when pouring it. If you want more rice inspired pudding, you can try my gluten-free rice pudding.

Storing Dairy-Free Pudding

When not serving or eating your pudding, be sure to keep it in the refrigerator, covered. You can either put it in an airtight container, or keep some plastic cling/saran wrap on top. Pudding should last up to 3 days in the fridge. You will want to stir it before serving it again. And, if you find it has firmed up more than your liking, you can simply add a teaspoon or so of your preferred non-dairy milk until it reaches your desired consistency again.

Do you want other recipes that use dairy free Jell-O pudding?

I’ve used my adapted recipe to make Jell-O pudding dairy free, and then put it into these other favorite recipes:

• Triple chocolate pie –that uses Jell-O pudding as the middle layer to make this no-bake treat a breeze!
• Lemon cream pie bars–see how to make lemon pudding without milk OR eggs!
• Strawberry jello pie–gluten and dairy free!
• Peach pie–uses Jell-O to really bring out the peach flavor, gluten free too!

Dairy Free Jello Pudding

Yield: 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

How to make Jell-O brand chocolate pudding, without using dairy or milk!

Print

Ingredients

• 1 large box (5 oz) of Jell-O brand chocolate pudding cook and serve (NOT instant)
• 1 and 1/2 cups vanilla rice milk

Instructions

1. Mix together rice milk (or soy, or coconut, or cashew or almond--see post notes) and pudding mix in a saucepan over medium heat. Bring to a boil, and boil for one minute, constantly stirring.
2. Pudding may be eaten immediately--be careful, it's hot! Or it can be eaten after being refrigerated. Pudding will set further as it cools.
3. If you find it's set too much--especially if you refrigerate it (which rarely happens for us, we usually eat it in one sitting), you can add in 1 Tablespoon of milk alternative at a time to thin it back out to the consistency you prefer.

Notes

You'll notice no matter the milk alternative, I start with half of the liquid it calls for on the box since we're not using real milk. (So, you can use this ratio, if you buy a smaller box of Jell-O pudding mix.) It's easier to add in more if it's too thick for your preference, than try to salvage watery pudding.

My favorite milk alternative is rice, as it leaves no after taste, as the other milk alternatives do. But, use what works for your diet.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 69mgCarbohydrates: 25gFiber: 0gSugar: 13gProtein: 2g

Frequently Asked Questions

Can I make Jell-O pudding with oat milk?

Yes, you can use oat milk to make Jell-O cook & serve pudding. Use half of what the box calls for and whisk frequently to keep it smooth. If the texture becomes too thick, you can thin it out with extra oat milk, just add one tablespoon at a time until it reaches your desired consistency.

Can I freeze dairy-free Jell-O pudding?

If your pudding isn’t setting, it’s usually because you used the instant pudding mix instead of the cook & serve variety. Make sure to use cook & serve pudding and reduce the liquid by about half of what’s listed on the box for best results.

Why won’t my dairy-free Jell-O pudding thicken?

If your pudding isn’t setting, it’s usually because you used the instant pudding mix instead of the cook & serve variety, or because your milk alternative was too thin (like almond or oat milk with added water). Make sure to use cook & serve pudding and reduce the liquid by about half of what’s listed on the box for best results.

CHECK OUT MY PINTEREST BOARDS FOR OTHER ALLERGY-FRIENDLY IDEAS!

Here are my other top dairy-free posts you might find helpful:

The post Dairy Free Jello Pudding (Vegan, Top 8 Free) appeared first on Allergy Awesomeness.

I much prefer cream pies (like my strawberry jello, or chocolate cream) so I had to think of a way to still incorporate pumpkin pie, but not have it be something I spent my time on only for others to eat…since I was not going to have any of that mess.

Why I Created This Pumpkin Mousse Pie

That’s when I knew a pumpkin mousse pie would be the perfect solution. It would be creamy, soft, lighter and full of spices and flavor. I also didn’t want to endure making a typical crust either.  No thanks. Tradition can’t hold me down! Once again–call me picky–but it just tastes like flaky shortening. I want a graham or cookie type, because it’s loads easier and doesn’t have to bake. And, did I mention I add cinnamon to the crust to make it extra fall-ish? Oh yes I did!

Basically, this pie is a hybrid of all things good and all things easy. Most of the pie is store-bought, and you just have to do some measuring of spices and stirring.

Now, if you can’t do soy like we can–be sure to use Daiya cream cheese, instead of Tofutti (links in the recipe). We can do soy, and Tofutti is sold at my local Wal-Mart so it makes it easier to purchase. (Have you tried their online grocery shopping? If you haven’t, here’s a $10 off coupon for your first order!)

Also, I should warn that the only graham crackers I’ve found that work for my son are Kinnikinick–and they do have a warning on them that says “processed on the same equipment as eggs and soy”, so if you don’t feel comfortable with that…then go with my cookie crust from this recipe–that is completely top-8-free. Both are a delicious and simple compliment to the pumpkin. If you have another brand–let me know! Also, I personally called them and they said that their cookies that have eggs are made on a different day, and that they clean and test their products for cross contamination. As always–do your part to do your own research and make sure you feel safe for your own circumstances!

We had friends over for dinner on Saturday and they liked my pie–and NONE of them have food allergies. I also saved a slice for my friend who is having to cut out dairy due to breastfeeding. So–this pie was able to be eaten by my highly allergic son, my friends with no food allergies and a friend with a temporary medical dietary restriction. Talk about feed a crowd–but with just one, delicious pie.

A Dessert Everyone Can Enjoy

Make sure you’re serving a dessert at Thanksgiving that will include others. After all, this holiday is about coming together for delicious food, so make sure it’s safe and something everyone can enjoy and partake of.

Lastly–this pie can be frozen ahead of time, and then thawed in the fridge. Or, it can be served frozen if you like it to have more of a harder, ice-cream like texture. I ate it both ways and they were both good. But, keep it in the freezer if you need space in your fridge for all the other Thanksgiving trimmings. Keep the pie in the fridge when you’re not serving or sneaking bites yourself.

Happy Thanksgiving everyone! I have one more Thanksgiving recipe coming atchya–my favorite, easy, slow cooker turkey. So, stay tuned!

And lastly–are you following along on my Instagram stories? You’ll have to see the spectacular mess I just made in my kitchen making my turkey and gravy. Hint: there might have been an explosion with my blender!

Allergy-friendly Pumpkin Mousse Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Yield: 1 pie, or 8 slices

Prep Time: 25 minutes

Total Time: 25 minutes

A no-bake, creamy version of the classic pumpkin pie. Loaded with spices and full of whipped cream, this lighter version will make you wonder why you ever went with the original, dense version in the first place. Pilled on top of a graham-cracker (or cookie!) crust, this easy pie will be what Thanksgiving memories are made of. Plus, this is allergy-friendly so you can serve to all your guests. This Allergy-friendly Pumpkin Mousse Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan and can be adapted to be top-8-free!

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Ingredients

• PUMPKIN MOUSSE FILLING:
• One 8-oz package dairy-free cream cheese, softened (Tofutti if you can do soy, if not use Daiya)
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree (not pie filling!)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoons ground cloves
• 1/4 teaspoons ground nutmeg
• 1/8 teaspoon ground ginger
• 1 package of Coco Whip (or other dairy-free whipped cream)
• GRAHAM CRACKER CRUST:
• 1 box of gluten-free graham crackers**
• 1/3 cup room temp coconut oil/safe shortening/dairy-free butter*
• 1 teaspoon cinnamon
• Extra CoCo Whip and cinnamon for garnish, if so desired
• Spring form pan

Instructions

*IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.

When ready to begin, place the graham crackers, cinnamon and coconut oil in a food processor and mix until it's a fine sand-like texture.

Place the crust mixture in a greased spring form pan, pressing it evenly along the bottom and up the sides.

In a stand mixer with the paddle attachment, place the dairy-free cream cheese and brown sugar. Mix.

Add all of the rest of the ingredients--except the CoCo Whip, and mix well, scraping down the sides as necessary.

Turn off the mixer, and fold in the CoCo Whip. Pour the mixture into the crust. Freeze or chill until you're ready to serve. (See notes in the post).

Garnish with extra CoCo Whip and cinnamon if so desired.

Notes

Or, if you can use a package and a half (21 cookies) of the Enjoy Life Vanilla Graham Cookies for the crust.

Looking for other pies, turkey or sides? Check out my ENTIRE Thanksgiving menu!

*If you use coconut oil in the crust, please note that coconut oil is very temperamental when it comes to temperature. If cold, it will harden, so if you freeze this pie, the crust will be very hard to cut through, unless you thaw it until the crust is soft enough to serve.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

What if I don’t need this pumpkin mousse pie to be gluten free?

If you can have gluten and wheat, then there’s a simple swap. Just use regular graham crackers, in the same amount. The pie will still be dairy, egg, peanut and tree nut free (and possibly soy free depending on what cream cheese you use.)

What if I don’t need this pumpkin mousse pie to be dairy free?

If you don’t have dairy allergies or lactose intolerance, then you can still easily keep this pie gluten, egg, peanut and tree nut free (and possibly soy free depending on what cream cheese you use.) Just use regular cream cheese and Cool Whip instead of Coco Whip at the same amounts. If you’d rather not use coconut oil (which I know many people love who don’t have to be allergy friendly) then swap out butter at the same amount.

Coconut oil tip!

I actually don’t like the taste of coconut oil. If you’re like me, then buy REFINED coconut oil. It only has the slightest hint of coconut and you really can’t tell with all of the spices in this dish.

What is Coco Whip?

This post is not sponsored, but finding Coco Whip has changed the ability I have to make desserts. I am so grateful to the company So Delicious. If you used to use Cool Whip, then this is the perfect dairy-free replacement. It comes in a tub, just like Cool Whip, and is whipped coconut cream that is light and frothy and delicious and perfect for going inside recipes as well as garnishing them.

Just like when using Cool Whip, you’ll need to thaw Coco Whip before using it, otherwise it’s too frozen to stir or do much with. I’d set it in my fridge the day before to be just right.

So, to those who have coconut allergies, I’m sorry, but coco whip is made out of coconuts. I have yet to find another dairy-free creamer that yields similar results. Coco Whip is a fabulous replacement for vegans and those with dairy allergies or lactose intolerance.

Where can I find Coco Whip?

I have found Coco Whip at all of the regular health food stores: Whole Foods, Sprouts, Good Earth and sometimes on Amazon (it’s a harder product to sell online since it needs to be refrigerated). Coco Whip is located in the freezer section.

Looking for more dairy-free pies?

Yes, all of my recipes on my site are completely dairy free due to my son’s dairy allergy. All of my pies are also gluten free. However, if you don’t need them to be gluten free, you can simply swap out regular flour instead. Here are some of our favorite allergy friendly pies:

• No Bake Strawberry Jello Pie 
• Triple Chocolate Pie
• Frozen Raspberry Pie
• Lemon Cream Pie Bars
• Peach Pie
• Strawberry Chocolate Galette
• Cherry Cobbler
• Pumpkin Crumble Pie
• Mock Pecan Pie
• Peppermint Pie

DO YOU HAVE ANY OTHER THANKSGIVING RECIPES?

Yes, I do! I love food, so a holiday all about food should still be enjoyed whether you have food restrictions or not. I have an ENTIRE THANKSGIVING MENU that is allergy friendly. I’ve got everything from a turkey, mashed potatoes, sweet potatoes, sides, and pies. I hope it helps you figure out exactly what to serve and have a lovely holiday.

This post contains affiliate links.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Looking for other allergy-friendly pies for Thanksgiving (or just cuz!)? See my other favorites:

Gluten & Dairy-free Triple Chocolate Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Allergy-friendly No Bake Strawberry Jello Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Gluten-free Vegan Lemon Pie Bars (Gluten, dairy, egg, peanut & tree nut free)

The post Vegan Pumpkin Mousse Pie (Gluten, Dairy, Top 8 Free) appeared first on Allergy Awesomeness.

Why I love these gluten-free vegan snowman cookies

I think making sugar cookies with kids in December is pretty much essential. However, I don’t love making tons of buttercream, and having to dye it all, because it just ends up a big mess with little helpers. They end up pipping way too much for the cookie to even be edible and sprinkle wayyyy too many sprinkles. While fun for them, it ends up in a big cleaning fest for me.

So, I wanted something a bit simpler. Royal icing does the trick, because you can’t pile it on. And, giving them just the right amount for each snowman, ensures not a lot of product ends up going to waste (or on the floor.)

They feel accomplished, because it’s pretty easy to make theirs come out like yours, and all in all–I think it’s a win-win. Plus these melted snowmen cookies are just so darn cute!

My biggest issue was finding an egg-free royal icing that still dried hard, so that you can pipe the arms on top of it. I think I found a pretty good substitute that just uses pantry staples. You can make it thicker or thinner, to your preference. Enjoy and I hope you make lots of fun memories making these. We’ve made them twice so far and love them every time.

Egg Free Royal Icing + Melted Snowman Cookies

Yield: 12 cookies worth

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 45 minutes

CUTE melted snowmen cookies use egg free royal icing on top of gluten-free vegan cookies to ensure even more kids can enjoy Christmas cookies

Print

Ingredients

COOKIE DECORATIONS:

• 1 batch, gluten-free vegan sugar cookies, cooled
• Large marshmallows (vegan if needed)
• Black piping gel
• Round candies of choosing (we do Skittles)
• Edible marker
• Orange sprinkles (or other orange candy for nose)

EGG-FREE ROYAL ICING:

• 2 Cups powdered sugar
• 2 Tablespoons rice milk
• 4 teaspoons corn syrup
• 1/2 teaspoon vanilla extract
• Optional: Ziplock bags & Toothpicks

Instructions

Make the sugar cookies according to directions. Allow to cool.

When ready to assemble, make the frosting (I wouldn't recommend making it ahead of time).

In a mixing bowl, place all of the ingredients to the royal icing. Whisk, until smooth. You may need a little more or less rice milk, depending on the thickness you want. If it gets too thin, you can add a little more powdered sugar and corn syrup to thicken it back up. You don't want it too thin, otherwise the toppings will slide right off. (Also--you can use another dairy-free milk instead of rice milk, I just like it best because it has the least after taste compared to other non-dairy milks.)

(If you're using the egg-free royal icing for other decorating, it's usually wise to do a thicker frosting for the border, and then make a thinner consistency for flooding.)

Take either a ziploc bag and toothpicks (or, since this is a simple shape, I just use the back of a spoon) to evenly spread the royal icing over the top of the sugar cookie.

Next, add your decorations to complete the snowmen's head, eyes, nose, mouth, buttons and arms.

Make sure you place the marshmallow and buttons on before the royal icing sets, so that they'll stick to it.

You'll want to wait to pipe the arms until the royal icing has set.

Keep covered, room temperature for 1-2 days.

Notes

For questions, see the post above.

**If you are going to use this for gingerbread houses, I wouldn't. I wouldn't even use regular royla icing. The BEST way to assemble a gingerbread house is with glue. That stuff will hold together faster and better than any frosting. Use the royal icing for decorating, but save yourself the hassle and use burned sugar. You can see how here.

Check out my other Christmas treats.

*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Royal icing adapted from: Tips From a Typical Mom's Royal Icing without Egg Whites or Meringue Powder

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 13mgCarbohydrates: 25gFiber: 0gSugar: 23gProtein: 0g

How to Make Egg Free Royal Icing

My son has an egg allergy, so using the typical meringue powder (which is made of eggs) in royal icing was a definite no-go. Thankfully, I found Tips from a Typical Mom had a recipe I just slightly tweaked. Using powdered sugar, rice milk, corn syrup and vanilla extract you still get a nice, white frosting that dries hard and is great to decorate with. The corn syrup helps give it that elasticity it needs for decorating and spreading.

While many people use ziploc baggies to pipe this on, or use toothpicks to spread it, because we’re just covering a circle, in a single, flat color, I just used the back of a spoon. But, you can dye this and use it however you like, on any kind of shape or cookie you’re making for your vegan or egg-free family!

Are these cookies gluten-free vegan?

Yes, they are! I used my allergy friendly roll out sugar cookie dough that I’ve had on the blog for years (and that has tons of great reviews!) and cut it into circles. The cookie dough uses no: wheat, gluten, dairy, egg, soy, peanuts or tree nuts! 

Are marshmallows allergy-friendly?

Anytime I post a recipe with marshmallows I get someone angry because I have yet to find a marshmallow that is both VEGAN and soy free. Please post below if you know of one. I’m sorry–I have no control over commercially created marshmallows.

Most marshmallows, like Kraft, for example have these ingredients: “Corn Syrup, Sugar, Modified Cornstarch, Dextrose, Water, Contains Less Than 2% Of Gelatin, Tetrasodium Pyrophosphate (Whipping Aid), Natural And Artificial Flavor, Blue 1.” So, according to my observation, there are none of the top 8 allergens.

However, if you want a vegan marshmallow (so no gelatin) then the vegan brand I know of, Dandies, has these ingredients: “Tapioca syrup, cane sugar, tapioca starch, filtered water, carrageenan, soy protein, natural vanilla flavor.” So, they do not have gelatin, but now they have soy.

The only marshmallow I’ve heard of that might let you avoid both soy and gelatin is Smashmallow. Which, I believe are square, but might work in a pinch.

What materials do you need to decorate the melted snowmen?

For the head: I like to use large marshmallows. I have yet to find a marshmallow that isn’t allergy-friendly (see above). 

For the eyes and mouth: You could pipe melted chocolate, with a small piping bag, but for ease I buy edible markers, because I have small children. It almost instantly dries and I don’t have to worry about it smudging like it would if we used melted chocolate. Do whatever you prefer. I find my edible markers at Hobby Lobby or Amazon.  I know not everyone loves food dye, so don’t come at me if you’re one of those. I figure around the holidays it’s worth it to make these fun creations they’ll remember. If not, you do you.

The Bakerpan markers list their ingredients as:

• Purified Water, Propylene Glycol, FD&C colors: Red #40 or #3, Blue #1, Yellow #5 or #6, Citric Acid and Sodium Benzoate as preservatives. Sugar, Gluten and Nut free.

For the buttons: You could use safe chocolate chips for the buttons, or any small, round colored candy. We like Skittles, but go crazy with whatever candy you prefer.

For the arms: You could go rustic and use gluten-free pretzels. But, we like to pipe them on. Just make sure the royal icing has set before you do this. We use squeezable gel. You could do it in whatever color you like. The Wilton Black Decorating Gel Tube lists their ingredients as:

Sugar, corn syrup, water, cornstarch-modified, carrageenan (thickening agent, salt, citric acid, sodium benzoate (preservative. artificial color: FD&C red, #40, RD&C Blue #1, FD&C Yellow #5

I have seen other brands of piping gel, so use whatever works for you. I’ve found it both at Walmart and Amazon.

For the nose: I just buy regular sprinkles, and pick out the orange ones. If you shove it in the marshmallow, it should stay. I usually get the Great Value Rainbow Sprinkles mix at Walmart. It does have soy lecithin, but most people with a soy allergy can safely eat soy lecithin. Ask your allergist for your own personal situation. Or, use any orange candy you prefer!

Are there other egg-free holiday treats?

Almost every recipe on my site is egg-free for my egg-allergic son. All of my recipes are also always gluten free. If you don’t need a recipe to be gluten-free, you can simply swap in regular flour 1:1 and omit the xanthan gum (if called for.)

The same goes for dairy. All of my recipes are dairy-free. If you only need egg-free Christmas goodies, then simply swap back in regular dairy at 1:1.

I hope that the variety of Christmas goodies on my site helps you once again enjoy traditional Christmas treats, but without the allergens! Here are some of our favorites:

• Reindeer Rice Krispies
• Eggnog Cupcakes with Eggnog Frosting
• Cherry chocolate thumbprint cookies
• Maple cookies with maple glaze
• Soft, roll out sugar cookies
• Chocolate orange cookies
• Rice Krispie Christmas Trees
• No Bake Chocolate Pretzel Bites
• Chocolate peppermint crinkle cookies
• Dairy Free Fudge
• Dairy Free Peppermint Patties
• Homemade Oreos
• Christmas Rice Krispie Roll
• White chocolate dipped peppermint cookies
• Easy, chewy dairy free caramels
• Oatmeal fudge bars
• Peppermint Pie

This post contains affiliate links.

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The post Royal Icing Melted Snowman Cookies (Vegan, Egg Free) appeared first on Allergy Awesomeness.

Which is why you haven’t seen many traditional pies on my site. But, I LOVE anything that resembles candy–so make them cream pies, or any kind of pie other than pure fruit and I’m ALL about it.

I’ve been dreaming of this pie for a good year. I had it in my head and was just waiting for November to make it–so you too could have an nontraditional pie for Thanksgiving if you wished. I made it to October 30–does that count?? Do you know who also couldn’t wait? My middle child. That pie sitting in the fridge waiting to be photographed just HAD to be taste-tested. I thought about editing out his little finger print on top–but ain’t that real life? So enjoy–as he did too!

I love this pie because of its simplicity. That’s another thing I’ve never loved about pies–they are a lot of work! A crust from scratch, a filling and a long time in the oven, AND THEN cooling. PHEW!

This is mostly store bought ingredients. If you can heat something, stir and pour–you’re good to go! And honestly, the little whipped cream swirls can be done away with if you’re in a hurry. Because Thanksgiving is hard enough! All of the many side dishes take my time and effort. By the time I get to making desserts–I am pooped!

I knew this pie would be great–because it was based on two of my favorite recipes. I stole the chocolate cookie crust from this frozen raspberry pie, and then I stole this dairy-free chocolate pudding recipe.

You can either fully freeze this, and it’s more like an ice cream pie. Or, be sure to keep it in the fridge and chilled for a nice cool pie that is more soft set. Either way–you can’t go wrong and I doubt any guests will complain. If they do, throw them out of your house. You don’t need that kind of negativity in your life. Ha!

I’ll be hosting Thanksgiving at my house this year and I’m already excited to make this allergy-friendly pie again. Even though my sister and brother-in-law don’t have any food allergies, Celiac or restrictions, I know they’ll love this gluten & dairy-free triple chocolate pie. I hope you do too! I also posted some of my other favorite nontraditional pies below. Forget pumpkin and apple and really wow your guests with these fun options!

Gluten & Dairy-free Triple Chocolate Pie

Yield: 8 slices

Prep Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing you have to be able to do is stir and pour--with all of the ingredients being store bought! Plus, this Gluten & Dairy-free Triple Chocolate Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan too!)

Print

Ingredients

• CHOCOLATE COOKIE CRUST:
• 1 package allergy appropriate chocolate cookies (approx 21 cookies) *see the post above for options
• 4 Tablespoons softened coconut oil (or vegan butter)
• CHOCOLATE PUDDING LAYER:
• Two 3.4-oz chocolate cook and serve Jello pudding
• 2 cups rice milk
• CHOCOLATE MOUSSE LAYER:
• 2 packages of Coco Whip (1 for the recipe, one for decorative swirls)
• 3-4 Tablespoons of Hershey's chocolate syrup
• Toppings: allergy-friendly chocolate
• KITCHEN TOOLS NEEDED:
• 9 inch spring form pan

Instructions

*IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.*

When ready to begin, using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan covering the bottom and up the sides slightly. Place this in the freezer to harden.

Meanwhile, in a medium saucepan over medium heat, add your two boxes of jello pudding and your rice milk. Whisk that as it comes to a boil. Once it's boiling take it off the heat to cool. It should thicken considerably. If it's too thick, you can thin it out with additional rice milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie.

In a separate bowl, place one package of Coco Whip. Add the Hershey's syrup (which is surprisingly dairy-free!) and fold them to combine. Don't beat or stir it too vigorously as you want the coco whip to retain some of it's airiness. Add as much syrup as you like. I only did 3 Tablespoons, as this dessert is already quite chocolaty, but I still wanted some color and slight flavor to it.

Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set.

Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula.

Place in the fridge or freezer until you're ready to serve.

Garnish with additional coco whip (either as it's own layer or with swirls on the edges.)

If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look.

Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it.

ENJOY!

Alternatively, you could use homemade whipped vegan cream. I would recommend something like Silk's or Country Crock and use two of them.

Notes

Lookin for more pies, sides or even a turkey recipe to complete your holiday? Check out my ENTIRE Thanksgiving menu!

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 124mgCarbohydrates: 38gFiber: 2gSugar: 30gProtein: 4g

What if I don’t need this triple chocolate pie to be gluten free?

So, you need a pie that’s dairy, egg and nut free, but you can have wheat and gluten. That’s great! Simply use regular oreos instead of the allergy friendly cookies.

What if I don’t need this triple chocolate pie to be dairy free?

If you don’t have a dairy allergy or lactose intolerance, then go ahead and use regular milk in the Jell-O pudding. Make it according to the box mix directions (you have to use less milk if you’re using a milk substitute so ignore my directions.) Use the same about of butter instead of coconut oil. Then, simply use regular Cool Whip instead of Coco Whip. Simple!

What is Coco Whip?

This post is not sponsored, but finding Coco Whip has changed the ability I have to make desserts. I am so grateful to the company So Delicious. If you used to use Cool Whip, then this is the perfect dairy-free replacement. It comes in a tub, just like Cool Whip, and is whipped coconut cream that is light and frothy and delicious and perfect for going inside recipes as well as garnishing them.

Just like when using Cool Whip, you’ll need to thaw Coco Whip before using it, otherwise it’s too frozen to stir or do much with. I’d set it in my fridge the day before to be just right.

So, to those who have coconut allergies, I’m sorry, but coco whip is made out of coconuts. I have yet to find another dairy-free creamer that yields similar results. Coco Whip is a fabulous replacement for vegans and those with dairy allergies or lactose intolerance.

Where can I find Coco Whip?

I have found Coco Whip at all of the regular health food stores: Whole Foods, Sprouts, Good Earth and sometimes on Amazon (it’s a harder product to sell online since it needs to be refrigerated). Coco Whip is located in the freezer section.

Looking for more dairy-free pies?

Yes, all of my recipes on my site are completely dairy free due to my son’s dairy allergy. All of my pies are also gluten free. However, if you don’t need them to be gluten free, you can simply swap out regular flour instead. Here are some of our favorite allergy friendly pies:

• No Bake Strawberry Jello Pie 
• Pumpkin Mousse Pie
• Frozen Raspberry Pie
• Lemon Cream Pie Bars
• Peach Pie
• Pumpkin Crumble Pie
• Cherry Cobbler
• Strawberry Chocolate Galette
• Black Bottom Oatmeal Pie
• Peppermint Pie

Do I have any more Thanksgiving recipes?

Yes, I do! I love food, so a holiday all about food should still be enjoyed whether you have food restrictions or not. I have an ENTIRE THANKSGIVING MENU that is allergy friendly. I’ve got everything from a turkey, mashed potatoes, sweet potatoes, sides, and pies. I hope it helps you figure out exactly what to serve and have a lovely holiday.

ALLERGY-FRIENDLY COOKIE CRUST TIPS

Side note on the cookies I used for the crust: I’ve found two types of gluten-free “oreo” type of cookies: Glutino & Kinnikinick. We are able to do soy (hence why this recipe isn’t top-8-free) and I’ve unfortunately never found an oreo-type cookie that is free of the top 8 allergens. If you cannot do soy–I’d recommend another type of chocolate based crunchy cookie, like Crunchy Double Chocolate Cookies by Enjoy Life. A note on the Glutino though: Be warned that the Glutino cookies do have a may contain statement that reads: “May contain milk, eggs, peanut and tree nuts“. I personally called their number and according to the person I talked to they put that statement since the facility uses those ingredients and that the production line used for making these cookies have rigorous protocols where they will completely stop production and clean the machines for hours and test it before starting a new run, so I felt OK eating the cookies. Please, feel free to call them yourself,  make sure you get the same response and eat at your own discretion and level of your own food allergies. Please note I’ve only ever tried it with the Glutino in this recipe, because they are the ones found in the store closest to me. If you try something else, please leave it in the comments below to help future readers!

Have a safe, inclusive Thanksgiving no matter your dietary needs everyone!

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Looking for other fun, non-traditional (yet allergy-friendly!) pies to serve at Thanksgiving? Here are my other favorites:

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Allergy-friendly No Bake Strawberry Jello Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Gluten-free Vegan Lemon Pie Bars (Gluten, dairy, egg, peanut & tree nut free)

The post Gluten-Free Dairy-Free Triple Chocolate Pie (Vegan) appeared first on Allergy Awesomeness.

Why I Made a List of Allergy-Friendly Candy

 I literally get asked, “What in the world do you feed your children?” constantly when people hear that my oldest has so many food allergies. But, you’d be so surprised! It can be done!

My entire blog and social media is to help break down this ginormous question. My goal is to help you find items that are easily attainable.

I’ve been asked the “What in the World Do You Feed Your Kids” question by fellow church members, teachers, friends, and neighbors and I’m sure the list will go on as my kids get older. So, not only do I hope that this series will be helpful for others, but I’ll probably start giving this link out as well! It’s so nice to have a handy-dandy list somewhere that is easily sharable.

We avoid: wheat, gluten, dairy, egg, peanut, tree nuts, beef, and goat’s milk. And yes, those are all anaphylactic allergies. My son has had anaphylaxis four times, and we go and get re-tested every year by the allergist to confirm. Those are not just intolerances and reading labels can be the difference between life and death for my family.

Please note I am not sponsored by any of these companies, although–I’d totally be open to it (wink, wink, cough, cough). These are just candies we’ve found that work for us, and I want it to be a helpful resource. That said–I did receive the chocolate bars for free in light of full transparency. Speaking of the chocolate…

One thing you’ll notice right off the bat is that there is only one kind of chocolate! Chocolate is a landmine for allergies, so I wasn’t even going to include any. We almost always have to stick to something fruity and gummy. However, I did want people to be aware that they do exist, but you’ll typically only find them at specialty stores or online.

You can also find a fun #FacebookLive video I did at my grocery store around this same subject. Some are the same, and some are not. I just dared myself to spend only a minute and go up and down the candy aisle and see what I could find. Click on the image below (sorry, because it’s live the still shot isn’t great!) to see it.

I hope that this helps you find a safe treat for a loved one and to help you realize that yes, food-allergic kids can eat some “normal” things. I always find it best to feed everyone to the lowest common denominator, so that everyone can eat the same thing. Not only does that help with inclusion, but it also helps the caretaker or server not worry about little hands or fingers getting a hold of the wrong thing.

Lastly, I know that candy may seem unhealthy–but I do have little kids, who happened to get the sugar-addicted gene from me! And, I find we tend to eat more candy during the summer. There’s lots of get-togethers, movies, road trips–you name it and the candy is typically involved. So, I’ll try to post a salad next, ha!

WHAT CANDY ARE PEOPLE LEAST ALLERGIC TO?

This is a hard question to answer as people can be allergic to almost anything and there is a wide variety and spectrum. I do know some people who have no safe foods, and they are on a feeding tube with elemental formula as their safe food and they still eat Dum Dum suckers, because everything in them is artificial, so there are no “real” foods to react to. However, some people avoid artifical food colors, so it can’t be a hard and fast rule. So, always check with someone before giving them or their child a dum dum sucker, or any candy as each may have their own medical protocols and it may not be across the board.

Important note about allergy-friendly candy

Now, as with all things food allergy: PLEASE consult the parent of the food-allergic child before buying or feeding them anything. Unfortunately, there aren’t many hard and fast rules when it comes to food allergies, and each parent may feel comfortable with different things. For example, some allergies are so severe that they have to call each manufacturer to find out what is processed on the same lines, as it’s not a federal requirement to list if there is a “may contain” warning. I have not made any calls on behalf of these candies. I went strictly off labels, and the fact that my kids have eaten these many times without any issues–*for our particular and individual circumstances*. Only YOU can protect you, right? MMM-K thanks.

Happy and SAFE snacking!

OUR FAVORITE TOP-8 FREE CANDIES FOR FOOD ALLERGIES:

• Dum Dum Suckers
• Smarties (please note in Canada they’re called Rockets, smarties in Canada have chocolate & are not allergy-friendly)
• Skittles
• Mike and Ikes
• Starbursts
• Lifesavers
• Life Saver Gummies
• Dots
• Enjoy Life Chocolate
• Sweedish Fish
• Air Heads (Note: They have soybean oil. Check with your allergist, but many who have a soybean allergy can eat the oil. Source.)
• Pixy Stix
• Laffy Taffy (Note: They have soy lecithin. Check with your allergist, but many who have a soybean allergy can eat soy lecithin. Source.)
• Ring Pops
• Jolly Ranchers (Note: They have soy lecithin. Check with your allergist, but many who have a soybean allergy can eat soy lecithin. Source.)
• Dubble Bubble Gum (does have a warning “soy may be present” so call & check if you have soy allergies)
• Fun Dip
• Starburst Pops
• Surf Sweets–has many types of candies
• Sour Patch Kids
• Fruit snacks (Annie’s–vegan too!, Welch’s, Mott’s, Black Forest)
• Fruit Roll Ups
• Fruit By The Foot
• Krabby Patties (Does have a manufactured with other allergens warning, so don’t use if not comfortable with that)
• Gushers
• Fluffy Stuff (cotton candy)
• Jolly Rancher Gummies
• Jelly Belly
• Starburst Jelly Beans
• Lemonheads (has a “made in a facility” warning)

PLEASE NOTE that variations of candy, or seasonal candy, sometimes have different ingredients than it’s classic counterpart, so always double check your labels and never assume!

*Please note I am an Amazon affiliate, so if you purchase them through the links I provided, I will receive a small wage, at no cost to you. This helps run my blog, thanks in advance!

Looking for safer candy ideas for food allergies, check out these posts:

Allergy-friendly Easter Candy (Store-bought, top-8-free)

Ten Top-8-free Valentine Candies

How we trick-or-treat with Food Allergies

Do you want to make a homemade allergy-friendly treat? Here are some super simple ones:

Allergy-friendly Rice Krispie Treats (Top-8-free & Vegan Option)

How to Make Jello Dairy-Free (Top-8-Free Too!)

The post Allergy-Friendly Candy List (Top 8 Allergen-Free Options) appeared first on Allergy Awesomeness.

Which is why I have been in MOURNING for the past few years. I have tried recipe after recipe with no luck. I could find gluten-free brownies I liked, but take out those eggs, and the gooey, fudgy center just wasn’t there. I’ve tried box mixes, I’ve tried technical recipes (like melting good-quality chocolates first). I’ve tried every kind of egg replacer: applesauce, prunes, Ener-G egg replacer, and things that felt like science experiments where you had to add baking soda and vinegar to make some kind of concoction.

Some were OK. But most either had an odd aftertaste (because of the applesauce or prunes) or else they were too cake-y. Allergy-friendly brownies were proving to be quite the challenge!

I’m not kidding you when I saw I’ve been on the prowl for a GOOD gluten-free vegan brownie my son could have (and that I’d want to actually eat with him) for three years.

One of the biggest game changers was using flax eggs. I was a bit against these because 1.) my son couldn’t do seeds for quite awhile, so this wasn’t even an option. 2.) I was worried it’d seem like a strange/hard to find ingredient–which I try to stray away from. I want my recipes to be easy and the ingredients not cost an arm and a leg, or make you live by a fancy specialty-foods store. However, I’ve recently found ground flax seeds at several locations, and since trying it in quite a few recipes–I am a HUGE fan. For baked goods, I find it helps them not dry out and keeps them nice and moist.

Gluten Free Dairy Free Brownies | Vegan & Egg Free

Yield: 9 large squares

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

A one bowl, easy recipe that produces THE BEST gluten-free vegan brownies I've ever had. Crisp edges and ultra fudgy, rich brownies on the inside. After searching and trying numerous recipes for three years, let me save you the same struggle. Just make these. These are free of: gluten, dairy, egg, soy, peanut & tree nuts. This is also top-8-free!

Print

Ingredients

• 1 and 1/2 cups gluten free flour
• 1 and 1/2 cups sugar
• 1 cup cocoa powder
• 1 and 1/2 tsp baking powder
• 1 tsp xanthan gum (omit if your gluten free flour has this in it)
• 1/2 tsp salt
• 2/3 cup coconut oil, melted
• 4 flax eggs (4 Tablespoons of ground flax mixed with 10 Tablespoons of warm water)
• 2 tsp vanilla extract

Instructions

Grease a square 8x8 pan. Preheat your oven to 350 degrees F.

In a small bowl, combine the flax eggs and warm water. Allow this to sit for a few minutes.

In a large mixing bowl, combine all of the dry ingredients: flour, sugar, cocoa, baking powder, xanthan and salt. Whisk until the cocoa is broken up and incorporated completely.

Pour in the wet ingredients: melted coconut oil, flax egg mixture and vanilla extract.

Stir until everything is mixed well. The dough will be thick and doughy. Use greased, or wet hands, to press into the greased pan.

Bake 25-30 minutes, until the edges and top are crisp. (Granted, I know many people have different degrees of done-ness they like of their brownies. As evidenced in my pictures, I prefer a little gooey.)

Cool, and then cut into squares. Keep leftovers covered and at room temperature.

Different flour options

My favorite flour to use in these allergy-friendly brownies is my own homemade gluten-free flour blend. This simple blend only has three ingredients, and you can make it yourself, so you’re not scanning the shelves, trapped to a certain brand.

If you’re looking for a ready-to-use option, check out my homemade gluten-free brownie mix recipe—it’s easy to make and perfect for keeping on hand for quick baking.

If you do not want to make your own, the closest store-bought flour I’ve found is SunSet Flour. Both are made with rice flour, potato starch and tapioca starch.

Can I cut this recipe in half?

I’ve tried making this recipe in half, and it works and tastes great, but the brownies aren’t very thick. The ones pictured are the recipe below, but if you want less, or don’t have enough ingredients, feel free to half it–as it halves beautifully!

Also, I’m normally a Kitchenaid addict. I love any excuse to pull it out, and rarely bake without it. But, this recipe is so simple, you really only need a bowl, a whisk and a spoon. So, feel free to use the good ol’ arm muscles and just use a bowl instead of having to get out your mixer. It makes me feel a little better to hand mix it–hoping that the exertion it takes to stir it will somehow make up for the million calories I’m about to indulge in.

What Is The Best Type Of Pan To Bake Gluten-Free Brownies In?

I like to use my ceramic square 9×9 brownie pan. Glass or metal would also work. You can also use a 13×9 pan if you want thinner brownies to feed more people. An 8×8 or 9×9 creates deeper, thicker and taller brownies.

Can I Freeze The Brownies?

I never have any brownies left over to test this theory, haha. We eat them too fast. However, I think these would freeze well.

To do so, I would allow them to cool completely, cut them into individual squares, cover them in plastic wrap, and then store them in an airtight container (double-wrapped to avoid freezer burn). I would think these would keep 2-3 months in the freezer.

Unwrap, cover loosely and leave at room temperature to thaw and then enjoy!

Be sure to have some safe milk when you have these, as they are stick-to-your-teeth fudgy and you’ll want some milk to wash this chocolaty goodness down.

I seriously am so happy I could do a jig. It’s a dream come true to enjoy a brownie with my son. I hope this will help you make delicious, chocolate memories with your loved ones too. Serve it to anyone and they won’t realize that they’re gluten-free, vegan and allergy-friendly brownies.

And if the only thing you need to avoid is gluten, check out these gluten free brownies from my friend Erin over at Meaningful Eats.

All is right in the world again–brownies are back in my life!

Adapted from my Brownie Sundae Cups

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Are you also a chocoholic? If so, here are some other vegan, gluten-free and allergy-friendly chocolate desserts you’ll want to explore:

Gluten-free, Vegan, Double Cherry Chocolate Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free)

The Best Allergy-Friendly Chocolate Birthday Cupcakes (Gluten, dairy, egg, peanut & tree nut free; vegan)

Allergy-Friendly Homemade Oreos (Gluten, dairy, egg, peanut & tree nut free; top 8 free; vegan)

The post Allergy Friendly Gluten Free Vegan Brownies (Dairy Free and Egg Free) appeared first on Allergy Awesomeness.

A thing that made protein pancakes a bit tricky for my family is that we have a gluten intolerance, a wheat allergy, nut allergy and a dairy allergy–so no relying on whey protein powder, Greek yogurt, cottage cheese or nut butters. I know! That’s a lot of typical protein sources out the door that you’ll see in regular recipes for those who have no dietary restrictions. But, I’ve found a nice, thick pancake stacked with multiple protein sources that still gives you that pancake party in your mouth. 

I make a batch at the first of the week, and it almost lasts until the end of the week. I keep leftover pancakes in a gallon Ziplock bag in the fridge, and the kids heat them up as needed. Even my kids that have decent appetites find they’re full after just one because they’re so satiating. It takes little prep time, and I’m always glad the rest of the mornings when all I have to do is microwave one for 20-30 seconds. Saves me all the rest of the week on busy mornings before school!

HOW TO MAKE THESE PROTEIN PANCAKES

If you’ve made regular pancakes, these pancakes aren’t too different. Other than having to separate the egg whites and adding scoops of protein powder it’s pretty much the same. Measure, pour and stir and then bake on a griddle. It’s that easy!

Gluten Free Protein Pancakes + VIDEO (DF Option too)

Yield: 16

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

Protein filled pancakes without gluten or dairy! And, no bananas (why is it so many recipes rely on bananas?!) No refined sugar either. The entire batch has approximately 84.4 grams of protein! I make 16 pancakes out of one batch, so each pancake has approximately 5.27g each. Enjoy your favorite carby breakfast, while also loading up on protein for a satisfying breakfast that will stick with you. This pancake recipe is free of: wheat, dairy, peanuts and tree nuts with a soy free option too!

Print

Ingredients

• [2 cup rice milk (or other non-dairy milk of choice)
• 4 egg whites
• 2 large eggs, whole
• 2 Tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder 
• 1/2 teaspoon salt
• [4 scoops Orgain Organic Vanilla Vegan Protein Powder
• 2 cup gluten-free flour blend** or all-purpose flour
• 2 Tablespoons of vegan butter

Instructions

In a large mixing bowl pour the: rice milk, egg whites, whole eggs, pure maple syrup and vanilla extract. Whisk.

Add in the baking soda, baking powder and salt. Whisk.

Add in the protein powder and gluten free flour. Stir to combine.

Melt the butter. Add to the batter. (You'll notice I don't add it with the wet ingredients. I find it starts to harden due to the cold refrigerated rice milk, so I think it incorporates better at the end.)

Pour batter by small scoops (I use a 1/3 measuring cup so mine are all the same size) onto a greased and pre-heated griddle or non-stick pan on medium heat.

Allow to cook several minutes, until a bubble or two pops (you can check the underside by lifting a little corner if needed).

Flip.

Cook until the other side is also golden brown.

Keep pancakes in either a tortilla warmer, or on a baking sheet that is left in the oven on "warm" to keep them heated until serving (and to ensure the middle gets cooked).

If you find the middle isn't getting done enough, you can also turn down the heat on your griddle.

Eat warm. Allow the leftovers to cool completely, and then keep them in an air-tight container in the fridge. Keeps 4-5 days.

Notes

For frequently asked questions and substitutions see the text above the recipe.

Be sure to watch the video below to see how to make it.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. And, products may have changed since the time of publication, so always re-read labels once you have them in hand. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Protein Pancakese by The Real Food Dietitians

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 192mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 4g

INGREDIENTS NEEDED FOR PROTEIN PANCAKES 

You only need these simple ingredients:

• Wet ingredients:
  • Rice milk (or other non-dairy milk for dairy-free, see notes below) 
  • 4 large egg whites 
  • 2 large whole eggs 
  • Pure maple syrup
  • Vanilla extract
  • Dairy-free or vegan butter
• Dry ingredients:
  • Baking soda
  • Baking powder 
  • Salt
  • Orgain Organic Vanilla Vegan Protein Powder
  • Gluten-free all purpose flour blend (see notes below)
• Tools needed:
  • Measuring cups and measuring spoons
  • Large mixing bowl
  • Large spoon and spatula for stirring
  • Griddle or large non stick pan
  • Non-stick cooking spray
  • Spatula for flipping

WHAT DAIRY-FREE PROTEIN POWDER DO I USE?

I stumbled across this plant-based protein powder: Orgain Organic Vegan Vanilla Protein Powder. It isn’t sponsored, but it’s worked well and has a good flavor so we’ve stuck with it. Feel free to use whatever you feel is the best protein powder for your individual diet. I can’t guarantee the results, as some may be more bulky than others and affect the texture slightly, or the flavor, but I would think most vegan ones are fairly similar. You may find you’ll need to add more non-dairy milk and play with that amount if you use a different brand. Here are the ingredients in case you need to see them, taken from their website:

• Orgain organic protein blend: organic pea protein, organic brown rice protein, organic chia seed. Orgain organic creamer base: organic acacia, organic high oleic sunflower oil, organic rice dextrin, organic sunflower lecithin, organic rosemary extract, organic erythritol, organic natural flavors, organic acacia, sea salt, organic reb a (stevia extract), organic guar gum, xanthan gum, natural flavor.

WHAT IF I NEED THE PROTEIN PANCAKES SOY FREE?

If you need the pancakes soy free, you’ll only need to make sure the dairy-free butter you use doesn’t contain soy. Earth Balance has a soy free stick you can purchase. You’ll also want to make sure if you use a different protein powder, that it is soy free as well, as that is common in a lot of vegan protein powders. Thankfully, the kind I use does not.

WHAT IF I DON’T NEED THE PANCAKES TO BE DAIRY FREE?

If you don’t need them to be dairy free, feel free to swap back in regular milk and regular butter at a 1:1 ratio.

CAN I USE PEA PROTEIN IF I HAVE A NUT ALLERGY?

For some reason, a lot of people are nervous to consume pea protein if they have a nut allergy. I was never told to avoid pea with my two nut allergic boys. There is only a 5% chance of being allergic to both. Of course, work with your own allergist for your individual case, but I wouldn’t outright avoid it unless your allergist has told you to. Pea protein is in a TON of vegan things so it would make avoiding things even harder if you’re opting to not eat it without being given a reason to.

WHAT GLUTEN-FREE FLOUR DO YOU USE?

I have a family of six, so I try do use discount products when I can. So, I use the Walmart brand: Great Value All Purpose Gluten Free Flour. With gluten-free baking it’s always good to follow the recipe exactly as it’s developed with that certain blend. If you can’t use that brand, I can’t guarantee the results, but would think that as long as the blend includes: rice, tapioca and potato you should be good. Blends that have sorghum as well work well too. It’s good to have a blend that includes xanthan gum.

I would not recommend swapping in other flours, like coconut flour, almond flour or other nut flours. All purpose is a general substitution for wheat and it takes several to make up the regular taste and texture, so you can’t simply swap it in with a single grain.

If you’re looking for a pancake that uses oat flour, you can check out my Banana Oat Chocolate Chip Pancakes.

WHAT CAN I TOP THESE PERFECT PROTEIN PANCAKES WITH?

As with most pancakes, you can sprinkle some chocolate chips or fresh blueberries once you’ve put the batter on the griddle. I like mine plain and simple, but you do you!

You can also top them with a peanut butter, nut butter (if you can do it) or even a sunflower butter for extra protein. Fresh berries, dairy free whipped cream, maple syrup or even powdered sugar. Customize them however you like them.

WHAT DAIRY-FREE MILK DO I RECOMMEND?

I love rice milk because the flavor doesn’t compete like unsweetened almond milk. Plus, my son has nut allergies. There is also flax milk and chickpea milk and all sorts of alternatives nowadays. I’ve stuck with rice milk for baking. But, if you want to amp up the protein you could use soy milk instead. You should be able to swap out any dairy-free milk 1:1. But, to be sure, cook just one pancake and see if you like the texture. You may find you want to add more milk to thin it, depending on what type you use and your preference of pancake thickness. 

WHAT DO I COOK THE PROTEIN POWDER PANCAKES ON?

I prefer to use a griddle because I can fit more at once versus a non-stick skillet. Instead of having one that has to be plugged in, I have this kind that just sits on top of my gas burners. Feel free to use whatever you prefer.

HOW DO I COOK THE PANCAKES?

Just like regular pancakes, these gluten free protein pancakes are easy. Simply ladle some pancake batter (I like to use a 1/3 cup of batter) onto a preheated and greased griddle around medium heat. Wait until some bubbles start to pop on top. Then, carefully flip. Cook until both sides are golden brown. If you find the middle isn’t getting done, try turning your heat down. It may be too hot and only getting the edges browned but not cooking thoroughly. I also find keeping my pancakes warm (whether in a tortilla warmer, like in the video) or placing them on a baking sheet and keeping them in the oven on the “warm” setting, helps finish cooking any middles that may be a tad underdone before serving.

HOW DO I STORE THE PANCAKES?

I like to keep these fluffy pancakes in a ziplock baggie in the fridge. Another airtight container would do as well. I have never tried freezing them, as we go through them too fast. But, I would imagine they would freeze well. If you try it, be sure to comment and let us know.

DO YOU WANT MORE GLUTEN FREE DAIRY FREE BREAKFASTS?

I actually have a HUGE list of gluten free and dairy free breakfast options. Be sure to see this list for sides to accompany these high-protein pancakes. You can also try our Dairy Free Peach Protein Smoothie as another high-protein breakfast option.

DO I HAVE OTHER GLUTEN-FREE PANCAKES OR VEGAN PANCAKES?

I do! Pancakes are one of my favorite breakfasts, so I have some other yummy options, especially if you can’t have eggs. If you can have eggs, you can always swap them back in. Try out these other delicious gluten free pancakes:

• Best gluten free vegan pancakes
• Chocolate chip banana oatmeal pancakes
• Spiced apple oatmeal pancakes
• Gluten free vegan gingerbread pancakes
• Chocolate pancakes
• I have tons of gluten free muffin recipes too!

DO I HAVE A VIDEO SHOWING HOW TO MAKE THIS PROTEIN POWDER PANCAKE RECIPE?

I do! I know how helpful it can be to see how something is made. Watch me make a batch of these protein pancakes so that you’ll be ready to hit the hot skillet too! The video should auto populate, but if it doesn’t, it’s embedded into the bottom of the recipe card. If that doesn’t work, you can always check out my YouTube Channel.

Frequently Asked Questions

Can I make the protein pancake batter ahead of time?

You can mix the dry and wet ingredients separately the night before, then combine them in the morning. Once mixed, the batter should be used within a few hours since baking powder starts activating right away. If it thickens in the fridge, simply whisk in a splash of dairy-free milk before cooking to loosen it back up.

Can I freeze protein pancakes for meal prep?

Yes! These pancakes freeze and reheat beautifully. Let them cool completely, then place parchment paper between each pancake and freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster or microwave (20–30 seconds). (I removed the last sentence, depending on how well people reheat them and how well they store them they might not taste “fresh” or “keep their soft texture” as they are when they’re fresh. I’d rather not over promise.)

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Why We Went Years Without Fudge

My mom would often make fudge around Christmas time. She used the recipe off the back of the Kraft marshmallow fluff package and it was goooood. Unfortunately, that is not a recipe I could pass onto my kids. The sweetened condensed milk and butter both have dairy in them, which my son, who has a high anaphylaxis allergy to all things dairy, absolutely cannot eat. Plus, he has an egg allergy, which is in marshmallow fluff. We seemed DOOMED.

So, my son was literally in grade school and never ONCE had Christmas fudge. I just couldn’t figure out how to get that creamy texture without those staples…until I made my dairy free caramel sauce and realized that you could purchase sweetened condensed COCONUT milk. BINGO. I had my missing piece.

My kids have been begging for more, so I had to make a second batch just for my family. Our first Christmas with allergy-safe fudge…what a great holiday tradition we’ve started! 

No Thermometer Dairy-free Fudge (Vegan Option Too!)

Yield: 24 pieces

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

Easiest dairy-free fudge, ever! If you can measure and pour 6 ingredients and then melt them on your stove top...you are good to go! No thermometer is needed, or worrying about getting it up to a certain temperature. This dairy-free marshmallow fudge is truffle-like. It can easily be made into a vegan fudge if you use the appropriate marshmallows. Gluten-free and free of the top-8-allergens, this helps more people enjoy this classic Christmas staple.

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Ingredients

• 3 cups vegan semisweet chocolate chips
• 2 cups mini marshmallows (use vegan if needed)
• 11.25 ounce can sweetened condensed coconut milk
• 3 Tablespoons vegan butter
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. Line an 8x8 square pan with parchment paper.
2. In a large pot, place the chocolate chips, marshmallows, condensed coconut milk, vegan butter and pinch of salt (everything but the vanilla).
3. Over low heat (so as not to scorch it) melt the ingredients, stirring constantly.
4. Take off the heat, and add in the vanilla. Stir to combine.
5. Pour into the prepared 8x8 pan and smooth evenly.
6. Cover and refrigerate 1-2 hours, or until set.
7. Cut and serve. Keep covered, either in the fridge or room temperature (depending on how set you like your fudge) when not pigging out.

Notes

Adapted from: the genius Mel

*Some readers find more comfort in melting everything in a double boiler, to ensure the chocolate does not scorch. Feel free to use either method.

**I've had a vegan reader say that vegan marshmallows take longer to melt than regular, so she recommends melting the marshmallows first before adding in the other ingredients.

Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 53Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 21mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 0g

This data was provided and calculated by Nutritionix on 11/11/2019

FAQs

What’s the difference between vegan fudge and regular Christmas fudge?

Vegan’s choose not to have any animal products in their food, whether meat or by-products (like butter). Since traditional fudge uses a whole lot of butter, marshmallows (which have gelatin–an animal by-product) and chocolate (which uses milk) in it, it isn’t considered vegan. By using vegan butter, special vegan marshmallows and vegan chocolate chips you can easily have the same quality fudge with a few savvy ingredient swaps. See how I do it below.

What chocolate chips do I use in this dairy-free fudge?

I like to use the Kirkland Semi-Sweet Chocolate Chips. They do not explicitly state that they’re “dairy free” or “vegan”, but I’ve always been one to just go by their ingredients alone. If you need something certified, or something that is made in a dedicated facility you can purchase Enjoy Life’s Chocolate Chips or Nestle Toll House Allergen Free Semi Sweet Chocolate Chips, or Simple Truth Organic Semi-Sweet Vegan Chocolate Chips or Great Value Organic Semisweet Chocolate Chips.

Why are marshmallows not considered vegan?

If you’re like me and love marshmallow fudge for the texture and sweetness they impart, but you need the it to not only be a dairy free fudge, but a vegan fudge, then you’ll have to be careful what kind of marshmallows you use. Regular marshmallows use gelatin in them, which is considered an animal product. Thankfully, there’s vegan marshmallows which you can find on Amazon, or at Whole Foods.

The vegan brand of marshmallows I’m most familiar with is Dandie’s and their ingredients are:

• Tapioca Syrup
• Cane Sugar
• Filtered Water
• Tapioca Starch
• Carrageenan
• Soy Protein
• Natural Vanilla Flavor

Click here if you’d like to see an ingredient comparison chart of all the top brands of marshmallows.

Can vegan fudge use condensed coconut milk?

Yes vegan fudge can use sweetened condensed coconut milk! Once I found sweetened condensed coconut milk, I knew I’d finally be able to make that rich Christmas fudge of year’s past. Condensed coconut milk is a key ingredient in still giving you that sweet, soft fudge without having to rely on regular sweetened condensed milk. Also, if you’re not a coconut fan (I can’t stand the taste myself) you can’t taste any coconut in the recipe because the chocolate is the overwhelming flavor, so no worries there! The brand I use is Nature’s Charm, which I’ve found on Amazon and at Whole Foods. I would not recommend using anything but condensed coconut milk, so if you have a coconut allergy, I would try another one of my dairy-free Christmas desserts.

Does vegan fudge use coconut oil?

Some vegan fudge recipes call for coconut oil. I prefer to not use it in my recipe because coconut oil can melt at room temperature. You’ll notice a lot of vegan fudge recipes say they have to be frozen to become solid, and that’s because they’re relying on coconut oil. I prefer to not have to worry about my fudge melting once it’s set up. I also prefer the rich buttery taste of vegan butter, to impart that classic fudgy taste!

What dairy-free butter do I use?

I have always used Earth Balance buttery sticks (they have a soy-free version too). I would assume, though I have not recipe tested it.

Does vegan fudge use nut butters?

Some vegan fudge recipes use nut butters to help stabilize the fudge. Since we have peanut and tree nut allergies in our house, this was not an option. We only make nut free fudge, and never add nuts to the recipe. Plus, I don’t want a hint of nuttiness in the recipe. Nut butters can be expensive and add even more calories to the fudge. The sweetened condensed coconut milk (which coconuts are not considered a tree nut by the AAAAI) and marshmallows takes care of the texture for you! If you’d like to add nuts to this recipe for crunch, and your diet allows you to do so, feel free!

How to make the easiest dairy free fudge:

Melt these 6 simple ingredients over medium heat in a medium saucepan:

• Vegan butter
• Mini marshmallows (vegan marshmallows if needed, see notes above)
• Dairy-free chocolate chips (vegan if needed)
• Sweetened condensed coconut milk
• Pinch of salt
• Vanilla extract

Stir until melted and combined. Pour the fudge mixture into a square baking dish. And then allow it to cool until it’s firm. Cut with a sharp knife and enjoy. It couldn’t be easier. If you’re worried about burning the chocolate (it does take you standing there frequently stirring) you can always do it over a double boiler to be extra safe.

Can you make dairy free fudge with almond milk or soy milk?

Because you want your fudge to set up and be nice and thick, you don’t need any type of milk replacers in this recipe. The butter and the sweetened condensed coconut milk give it all the liquid it needs. Now, if you’re wanting to make Jello chocolate pudding dairy free, then you can use non-dairy milk substitutes, see my post for more details. 

Is this easy vegan fudge recipe gluten free?

Many people choose to eat gluten free whether for an intolerance or due to Celiac disease. Most fudge recipes are naturally gluten free, as is my recipe. However, if you have a wheat allergy or Celiac disease, it’s important to check all of the individual ingredients and make sure as sometimes wheat can hide in the strangest of places. My son has a wheat allergy, so this fudge recipe is a gluten free fudge recipe.

Can this easy fudge be vegan recipe AND soy free?

Unfortunately, I have not found a way to make this soy free AND vegan. Because the only vegan marshmallows I’ve found have soy protein in them, this recipe can either be top-8-free and dairy free; or it can be vegan…but it cannot be both until a company finds a way to stabilize vegan marshmallows without using soy.

How do I store this vegan and dairy free fudge?

Because I live in a colder climate, that is not humid, I leave my fudge at room temperature, covered tightly with plastic wrap, or in an airtight container. If you live somewhere that might melt the fudge, you can store it in the fridge–this will make it slightly tougher though.

Other Vegan Christmas treats

Because my son is allergic to eggs and dairy, all of my allergy-friendly Christmas desserts are vegan and dairy-free. Try some another favorite holiday recipe:

• Three Ingredient Vegan Hot Chocolate Mix (makes a ton–great for neighbor gifts!)
• Gluten Free and Dairy Free Eggnog Cupcakes
• Vegan and Gluten Free Sugar Cookies (so soft!)
• Christmas Rice Krispie trees 
• Peppermint Pie
• Soft and chewy vegan caramels

If you don’t need my baked goods to also be gluten free like we do, simply swap in regular flour at the same ratio, and omit the xanthan gum! Viola!

And if you’re looking for a Keto Fudge try the one by fellow blogger Cassidy’s Craveable Creations.

If you’d like to hear where our Christmas fudge tradition began, here’s a story for you:

I think my love of fudge comes from my Grandpa Egbert–who claims he got it from his mom, who was supposedly the finest candy maker in all of the Driggs/Tetonia area. I really wish I had gotten to meet her. I think she would approve of me doing a food blog!

Because my grandpa grew up tasting and “helping” (aka licking the spoon) when his mom made her confections (can you image doing them by hand…and not having a kitchenaid? I don’t know how she did it!) I like to think he had great taste in candy..which I’ll take the liberty of saying he passed down to me. I mean, he was feeding me jelly beans and tootsie rolls from a very young age. He had not one, but two candy dishes in his living room, so you didn’t even have to get up to reach for a piece! It’s really a miracle he made it until this past November at the age of 89 considering the pounds of sugar he must have eaten in his lifetime!

So, to my sweet Grandpa that passed a few weeks ago, I’ll make sure your grandkids enjoy fudge, and I’ll think of you every time I make it.

Do I have a video showing how to make this creamy vegan fudge?

Yes, I do. I know it helps to see it be made from start to finish, so I created a video so you can see exactly how to make this dairy-free homemade fudge recipe. It should populate (might play an ad before). If it does not, it should also be at the bottom of the recipe card, or you can always watch it on my YouTube Channel.

This post contains affiliate links.

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Looking for other Christmas treats? Here are some of our other favorites:

Dairy-free Coconut Caramels

Dairy Free Chocolate Peppermint Crinkle Cookies

Christmas Krispie Roll

The post Dairy Free Fudge (Top 8 Free, Gluten Free & Vegan Option) appeared first on Allergy Awesomeness.

I much prefer cream pies (like my strawberry jello, or chocolate cream) so I had to think of a way to still incorporate pumpkin pie, but not have it be something I spent my time on only for others to eat…since I was not going to have any of that mess.

Why I Created This Pumpkin Mousse Pie

That’s when I knew a pumpkin mousse pie would be the perfect solution. It would be creamy, soft, lighter and full of spices and flavor. I also didn’t want to endure making a typical crust either.  No thanks. Tradition can’t hold me down! Once again–call me picky–but it just tastes like flaky shortening. I want a graham or cookie type, because it’s loads easier and doesn’t have to bake. And, did I mention I add cinnamon to the crust to make it extra fall-ish? Oh yes I did!

Basically, this pie is a hybrid of all things good and all things easy. Most of the pie is store-bought, and you just have to do some measuring of spices and stirring.

Now, if you can’t do soy like we can–be sure to use Daiya cream cheese, instead of Tofutti (links in the recipe). We can do soy, and Tofutti is sold at my local Wal-Mart so it makes it easier to purchase. (Have you tried their online grocery shopping? If you haven’t, here’s a $10 off coupon for your first order!)

Also, I should warn that the only graham crackers I’ve found that work for my son are Kinnikinick–and they do have a warning on them that says “processed on the same equipment as eggs and soy”, so if you don’t feel comfortable with that…then go with my cookie crust from this recipe–that is completely top-8-free. Both are a delicious and simple compliment to the pumpkin. If you have another brand–let me know! Also, I personally called them and they said that their cookies that have eggs are made on a different day, and that they clean and test their products for cross contamination. As always–do your part to do your own research and make sure you feel safe for your own circumstances!

We had friends over for dinner on Saturday and they liked my pie–and NONE of them have food allergies. I also saved a slice for my friend who is having to cut out dairy due to breastfeeding. So–this pie was able to be eaten by my highly allergic son, my friends with no food allergies and a friend with a temporary medical dietary restriction. Talk about feed a crowd–but with just one, delicious pie.

A Dessert Everyone Can Enjoy

Make sure you’re serving a dessert at Thanksgiving that will include others. After all, this holiday is about coming together for delicious food, so make sure it’s safe and something everyone can enjoy and partake of.

Lastly–this pie can be frozen ahead of time, and then thawed in the fridge. Or, it can be served frozen if you like it to have more of a harder, ice-cream like texture. I ate it both ways and they were both good. But, keep it in the freezer if you need space in your fridge for all the other Thanksgiving trimmings. Keep the pie in the fridge when you’re not serving or sneaking bites yourself.

Happy Thanksgiving everyone! I have one more Thanksgiving recipe coming atchya–my favorite, easy, slow cooker turkey. So, stay tuned!

And lastly–are you following along on my Instagram stories? You’ll have to see the spectacular mess I just made in my kitchen making my turkey and gravy. Hint: there might have been an explosion with my blender!

Allergy-friendly Pumpkin Mousse Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Yield: 1 pie, or 8 slices

Prep Time: 25 minutes

Total Time: 25 minutes

A no-bake, creamy version of the classic pumpkin pie. Loaded with spices and full of whipped cream, this lighter version will make you wonder why you ever went with the original, dense version in the first place. Pilled on top of a graham-cracker (or cookie!) crust, this easy pie will be what Thanksgiving memories are made of. Plus, this is allergy-friendly so you can serve to all your guests. This Allergy-friendly Pumpkin Mousse Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan and can be adapted to be top-8-free!

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Ingredients

• PUMPKIN MOUSSE FILLING:
• One 8-oz package dairy-free cream cheese, softened (Tofutti if you can do soy, if not use Daiya)
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree (not pie filling!)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoons ground cloves
• 1/4 teaspoons ground nutmeg
• 1/8 teaspoon ground ginger
• 1 package of Coco Whip (or other dairy-free whipped cream)
• GRAHAM CRACKER CRUST:
• 1 box of gluten-free graham crackers**
• 1/3 cup room temp coconut oil/safe shortening/dairy-free butter*
• 1 teaspoon cinnamon
• Extra CoCo Whip and cinnamon for garnish, if so desired
• Spring form pan

Instructions

*IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.

When ready to begin, place the graham crackers, cinnamon and coconut oil in a food processor and mix until it's a fine sand-like texture.

Place the crust mixture in a greased spring form pan, pressing it evenly along the bottom and up the sides.

In a stand mixer with the paddle attachment, place the dairy-free cream cheese and brown sugar. Mix.

Add all of the rest of the ingredients--except the CoCo Whip, and mix well, scraping down the sides as necessary.

Turn off the mixer, and fold in the CoCo Whip. Pour the mixture into the crust. Freeze or chill until you're ready to serve. (See notes in the post).

Garnish with extra CoCo Whip and cinnamon if so desired.

Notes

Or, if you can use a package and a half (21 cookies) of the Enjoy Life Vanilla Graham Cookies for the crust.

Looking for other pies, turkey or sides? Check out my ENTIRE Thanksgiving menu!

*If you use coconut oil in the crust, please note that coconut oil is very temperamental when it comes to temperature. If cold, it will harden, so if you freeze this pie, the crust will be very hard to cut through, unless you thaw it until the crust is soft enough to serve.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

What if I don’t need this pumpkin mousse pie to be gluten free?

If you can have gluten and wheat, then there’s a simple swap. Just use regular graham crackers, in the same amount. The pie will still be dairy, egg, peanut and tree nut free (and possibly soy free depending on what cream cheese you use.)

What if I don’t need this pumpkin mousse pie to be dairy free?

If you don’t have dairy allergies or lactose intolerance, then you can still easily keep this pie gluten, egg, peanut and tree nut free (and possibly soy free depending on what cream cheese you use.) Just use regular cream cheese and Cool Whip instead of Coco Whip at the same amounts. If you’d rather not use coconut oil (which I know many people love who don’t have to be allergy friendly) then swap out butter at the same amount.

Coconut oil tip!

I actually don’t like the taste of coconut oil. If you’re like me, then buy REFINED coconut oil. It only has the slightest hint of coconut and you really can’t tell with all of the spices in this dish.

What is Coco Whip?

This post is not sponsored, but finding Coco Whip has changed the ability I have to make desserts. I am so grateful to the company So Delicious. If you used to use Cool Whip, then this is the perfect dairy-free replacement. It comes in a tub, just like Cool Whip, and is whipped coconut cream that is light and frothy and delicious and perfect for going inside recipes as well as garnishing them.

Just like when using Cool Whip, you’ll need to thaw Coco Whip before using it, otherwise it’s too frozen to stir or do much with. I’d set it in my fridge the day before to be just right.

So, to those who have coconut allergies, I’m sorry, but coco whip is made out of coconuts. I have yet to find another dairy-free creamer that yields similar results. Coco Whip is a fabulous replacement for vegans and those with dairy allergies or lactose intolerance.

Where can I find Coco Whip?

I have found Coco Whip at all of the regular health food stores: Whole Foods, Sprouts, Good Earth and sometimes on Amazon (it’s a harder product to sell online since it needs to be refrigerated). Coco Whip is located in the freezer section.

Looking for more dairy-free pies?

Yes, all of my recipes on my site are completely dairy free due to my son’s dairy allergy. All of my pies are also gluten free. However, if you don’t need them to be gluten free, you can simply swap out regular flour instead. Here are some of our favorite allergy friendly pies:

• No Bake Strawberry Jello Pie 
• Triple Chocolate Pie
• Frozen Raspberry Pie
• Lemon Cream Pie Bars
• Peach Pie
• Strawberry Chocolate Galette
• Cherry Cobbler
• Pumpkin Crumble Pie
• Mock Pecan Pie
• Peppermint Pie

DO YOU HAVE ANY OTHER THANKSGIVING RECIPES?

Yes, I do! I love food, so a holiday all about food should still be enjoyed whether you have food restrictions or not. I have an ENTIRE THANKSGIVING MENU that is allergy friendly. I’ve got everything from a turkey, mashed potatoes, sweet potatoes, sides, and pies. I hope it helps you figure out exactly what to serve and have a lovely holiday.

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Looking for other allergy-friendly pies for Thanksgiving (or just cuz!)? See my other favorites:

Gluten & Dairy-free Triple Chocolate Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Allergy-friendly No Bake Strawberry Jello Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Gluten-free Vegan Lemon Pie Bars (Gluten, dairy, egg, peanut & tree nut free)

The post Vegan Pumpkin Mousse Pie (Gluten, Dairy, Egg, Peanut & Tree Nut Free) appeared first on Allergy Awesomeness.

My son is allergic to eggs and milk, and I was REALLY, REALLY missing having a delicious all-in-one-breakfast dish. I wanted something savory, something filling with potatoes, meat and veggies that I could bake and it could feed a crowd. I figured it was about time I figure out how to do it without the traditional ingredients. I cannot believe that we can have an egg casserole WITHOUT EGGS. It’s a Christmas miracle. I’m not kidding you, I’ve had soo many of the leftovers for breakfast and lunch because I cannot get over it. I hope this helps you with busy mornings, or special holiday breakfasts.

Egg Free Breakfast Casserole (Dairy-Free Recipe)

Yield: 24 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Egg-free & dairy-free breakfast casserole. Full of spice & flavor, you'll fool regular eaters. Best breakfast--especially for Christmas brunch!

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Ingredients

• 1 Tablespoon olive oil
• 16 oz breakfast sausage (like Jimmy Dean)
• 1 red bell pepper, diced
• One 4-oz can mild diced green chiles, drained
• ½ yellow onion, diced
• 1 Tablespoon minced, jarred garlic
• One 12-oz container of JUST eggs
• 1/3 cup rice milk* see above for options
• 1/2 cup plant cream (Silk or Country Crock)
• 3 oz dairy free Tofutti sour cream (1/4 of a 12 oz container)
• 1 teaspoon salt
• 1/2 tsp black pepper
• 1/2 cup nutritional yeast* see notes
• 32 ounces seasoned frozen tater tots (will have leftovers)
• Chopped green onion or chives, for garnish (optional)
• Hot sauce, dairy-free sour cream, or salsa, for serving (optional)

Instructions

INSTRUCTIONS 
Preheat oven to 375 degrees F.
Turn your stove top to medium-high and heat your olive oil in a large skillet. Add your breakfast sausage, diced red bell pepper, drained green chiles, diced onion and minced garlic to the oil.

Sauté until the meat is no longer pink and the veggies are soft, breaking up the breakfast sausage as you go so by the end it's in small, bite-sized crumbles.


While the meat-veggie mixture cooks, take a large mixing bowl and pour your JUST eggs (or six large eggs if you can have them), rice milk, plant cream, dairy-free sour cream, salt, pepper and nutritional yeast. Whisk until smooth.


Grease a 13x9 glass baking dish, and then place a single layer of frozen tater tots along the bottom. (You will have extra leftover).


When meat-veggie mixture is done, spread it evenly over the tater tots.


Then, pour the liquid "egg" mixture on top.


Cover the baking dish with aluminum foil and place in the center of your oven.
Bake for 25 minutes, then uncover and bake for another 25-30 minutes.


Sprinkle with diced, fresh chives or green onions.


Serve warm with additional dairy-free sour cream, hot sauce or salsa if desired.


Keep cooled leftovers in an airtight container in the fridge for 2-3 days. 

Notes

Be sure to watch the video below and see all of the extra information above the post for FAQs.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Mel's Kitchen Cafe's Make Ahead Overnight Tater-tot Breakfast Casserole 

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 77mgSodium: 456mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 8g

If I can have eggs, how many should I use?

Use six large eggs instead of the container of JUST Eggs.

What is the ingredient list for this dairy-free breakfast casserole?

This egg-free breakfast casserole needs:

• Olive oil
• Breakfast sausage
• Red bell pepper
• Mild diced green chiles
• Yellow onion
• Minced, jarred garlic
• JUST eggs
• Rice milk
• Plant cream (Silk or Country Crock)
• Dairy-free sour cream
• Salt
• Black pepper
• Nutritional yeast
• Seasoned frozen tater tots
• Chopped green onion or chives, for garnish (optional)
• Hot sauce, dairy-free sour cream, or salsa, for serving (optional)

Tools needed to make this special breakfast:

• Cutting board
• Knife
• Large skillet
• 13×9 glass baking dish
• Non-stick spray
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Heat proof spatula
• Aluminum foil

What dairy-free sour cream do I use?

I’ve only ever found two brands of dairy-free sour cream: Good Karma and Tofutti. I use Tofutti and find it at my Natural Grocer in the refrigerated dairy section.

If I can’t find safe tater-tots, can I use regular potatoes?

Tater tots are great because if you’ve ever stopped to look at one, it’s a cylinder of tiny bits of potatoes, so they can cook faster than a solid, dense chunk of potato. You could use regular potatoes (I think–I haven’t recipe tested it) but may need to cook it longer. You’ll need to test it with a fork and make sure potatoes are tender on the bottom before taking it out of the oven. I have not recipe tested this with hash browns either. I worry they would get crunchy, instead of that soft, melty texture to blend with the faux egg mixture like you’re used to. If you try it, comment below!

Is this also a gluten-free breakfast casserole?

Yes, it is! Rejoice! This casserole is free of so many things, yet still has so much flavor. It’s literally Christmas magic in a 13×9. Just make sure to read all of the labels of each and every ingredient. Nothing in this recipe should have gluten, but brands have been known to throw gluten in weird places after the time of publishing and it’s always smart to double check.

What dairy-free milk should I use?

A lot of people will claim unsweetened almond milk should be in savory dairy-free recipes, but I think it tastes horrible and gives the whole meal an odd aftertaste. (Not to mention lots of people have nut allergies.) You gotta go with rice milk because it’s the most neutral tasting plant-based milk. Soy milk would probably be my second option if you can’t do rice. Ultimately, you have to use what works best for your individual diet.

Can I use lactose-free milk?

If you do not have a milk allergy and only a lactose intolerance, you can use lactose-free milk. Please note, though, that someone who has a dairy allergy (also known as milk allergy) CANNOT have lactose-free milk, and it will still be considered a dairy product. Lactose is the sugar in the milk, and those with dairy allergies are allergic to the protein in the milk…two very different things.

Can I use dairy-free cheese?

You can certainly add some of your favorite dairy-free cheese shreds on top before baking. But, I’m going to be real here. After YEARS of being dairy-free, I have yet to find a cheese substitute that I thought tasted good and was worth the money. That’s why I skip it altogether. If you’ve been able to adapt to dairy-free cheese and like it, by all means use it.

Can this breakfast casserole recipe also be vegan?

The only thing that is holding this back from being vegan is the sausage. I wouldn’t recommend skipping the sausage as it imparts a lot of flavor. So, if you’re vegan, simply use your favorite brand of crumbled vegan sausages.

Do I have to use nutritional yeast?

For some reason, some people are adverse to nutritional yeast or cannot have yeast in their diet. I find it a very good replacement for that classic cheddar cheese taste. It’s more like a powder and also helps thicken things and improve texture. I find there are enough other flavors (sausage, garlic, peppers) that the flavor melds nicely with the others. If you are adverse and want to omit it, I cannot guarantee it will set up as well. If you try it without, please comment below!

What sausage should I use?

I like to stick with Jimmy Dean regular sausage (made from ground pork). It just has the classic flavor of breakfast sausage I grew up with. If you’d like to swap it for another brand, or a chicken sausage, turkey sausage or ground beef sausage, I’m sure that would be fine too, as long as you use the same amount. When you’ve got a favorite sausage, you’ve got a favorite sausage.

What tater tots should I use in this breakfast casserole?

I like to use seasoned tater tots for extra flavor, but you could use any brand that you like and that works with your diet. Be aware that some brands do contain gluten or dairy, so read your labels carefully.

Do I need to purchase something that’s specifically labeled “gluten-free” or “dairy-free”?

That really depends on the severity of your allergies or intolerances and what your medical doctor has told you to do. My sons’ allergies, though severe and that get re-tested every year, still allow us to use things that have “may contain” warnings or “processed in a facility that uses…”. Some people cannot. So, the links in this recipe and brand suggestions are just that and you have to do what will keep you safe. We go by ingredients alone.

Can I make this casserole ahead of time?

I know that this delicious breakfast casserole is typically made the night before Christmas breakfast as a make ahead option for a fast and easy breakfast. However, I have only been able to test it making it right away. I keep meaning to try it ahead of time but haven’t been able to. I’m sorry! I debated waiting to post this until I could, but also knew that people needed time to get this recipe ahead of the holiday. If you have a chance to try refrigerating it the night before to meal prep, and then baking it the next morning, please comment below. I’ll update the recipe as soon as I’m able.

How do I store this savory breakfast casserole?

After it has cooled, I like to cut mine into squares / individual portions and put into a microwavable airtight container. Then, when I’m ready to eat the leftovers I can just pop them in the microwave for about a minute.

Does this breakfast casserole need any sides or condiments?

I honestly don’t think it needs any sides as it is a hearty breakfast already consisting of a veggie mixture, meat and carbs. However, you can never go wrong giving people more options, especially something sweet to balance out the savory, something like gluten-free dairy-free orange rolls, or pancakes or scones. Dairy-free yogurt or fresh fruit is always a good complement to round out any healthy breakfast offering.

As far as condiments goes, my husband likes hot sauce, I like salsa (as seen in the videos) and some people may even like a little dollop of more dairy-free sour cream.

Is this sausage breakfast casserole soy-free?

I’m sorry, it is not! I use Tofutti sour cream to help make it creamy and that is made from soy. I have thought about trying to sub in egg-free mayo in place of the sour cream, but have not had time to recipe test it. If you try it, let me know. JUST eggs also has soy.

Do I have another dairy-free breakfast recipe?

You bet I do! Breakfast is my favorite meal and I have lots of options for you. I have many sweet breakfast and savory gluten and dairy free breakfast recipes for you to choose from. All of my recipes are also gluten-free, but if you only need dairy-free, you can swap back in regular flour 1:1 and omit the xanthan if it’s called for.

• 10+ gluten and dairy free muffin recipes
• Gluten free vegan orange rolls
• Gluten and dairy free oatmeal chocolate chip banana pancakes
• Instant pot pumpkin quinoa porridge
• Dairy free and egg free “frittata” cups
• Bacon breakfast potatoes
• Blender SunButter, Banana and Buckwheat waffles
• Gluten free vegan double chocolate baked donuts
• Gluten free vegan banana French toast
• Fluffy gluten free vegan pancakes
• Gluten free dairy free crepes

Do I have a video showing how to make it?

Yes I do! You’ll see it’s not difficult and can watch it start to finish. If the video doesn’t pop up, it should be at the bottom of the recipe card, or you can view it on my YouTube channel too.

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. WHILE YOUR’E THERE, BE SURE TO CHECK OUT MY OTHER ALLERGY-SPECIFIC PINTEREST BOARDS.

The post Egg Free Dairy-Free Breakfast Casserole appeared first on Allergy Awesomeness.

MERRY CHRISTMAS YA FILTHY ANIMAL.

Sorry–we’ve been watching a lot of Home Alone lately. And, I have to say that I can’t even take credit for this recipe! This wonderful recipe comes from a dear friend, Julie! Yes, that same genius Julie that gave me the cornbread recipe too. 

This is why it pays to have allergy mom friends. I find it helps to have allergy mom friends that are in the same age range–so that you can both lament together about current things happening to both of you. And, it’s also especially important to have allergy mom friends that are further down the path. Julie’s boys are teenagers, and so she has tons of wisdom on recipes and handling social situations. I am forever grateful for all of the wonderful allergy moms who have lifted me and taught me on this journey. If you don’t have any allergy mom friends just yet–I will be that for you!

It’s so validating to have people who get it! That’s one reason why I have my private Facebook group, so that if you need to bounce ideas off of other allergy moms, like “has anyone eaten at this restaurant?”, or “what do you do when XYZ”…and so forth, you can connect with moms all over the country. I do request that you answer some questions to join, just to make sure we don’t get any spammy accounts. I’d love to see you over there. If this link to the group doesn’t work, just type in “Allergy Awesomeness Info Sharing Group” into the Facebook search bar to pull it up.

Back to the cookies–we’ve definitely made these on Christmas Eve for the typical “(rice) milk and cookies” for Santa. Kids find sugar cookies so fun to decorate and it’s a good time filler for when kids are antsy for the big man to make his delivery.

As you can tell–I don’t care for royal icing. Maybe someday when I don’t have kids I’ll bother–ha! I need something quick that can hold candy and sprinkles–which is why I go for my classic vanilla buttercream. If you’re looking for an egg-free royal icing, check out my friend Tip from a Typical Mom’s recipe.

So, whether you need allergy-friendly sugar cookies for a Christmas party, neighbor treats, school function or for Saint Nick himself, I hope these help you bring back a tradition you may have lost when you first found out you (or a loved one) had food allergies.

Allergy-friendly Soft, Roll Out Sugar Cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 48 minutes

Can it really be Christmas without the iconic roll out sugar cookies? Well, now you don't have to find out because I have soft, roll out sugar cookies that are allergy-friendly--which means these have no: wheat, gluten, dairy, egg, soy, peanut or tree nuts. They're vegan AND top-8-free. So, go get all your sprinkles and get ready to bake up a Christmas storm!

Print

Ingredients

COOKIE INGREDIENTS:

• 2/3 cup shortening
• ¾ cup sugar
• 1 teaspoon vanilla
• ½ cup apple sauce
• 4 teaspoons rice milk
• ¼ teaspoon salt
• 1 teaspoon xanthan gum
• 1 ½ teaspoons baking powder
• 2 and 1/4 cups gluten free flour
• Optional: 1/2 tsp cake batter extract*

TOPPINGS:

• 1 Recipe for "THE Best Dairy-free Vanilla Frosting"
• Or, egg-free royal icing

Instructions

1. Mix shortening, sugar, vanilla, applesauce, and rice milk until smooth.
2. Add in the salt, xanthan, baking powder and half of the gluten-free flour. Mix well.
3. Add in the rest of the gluten-free flour and blend well.
4. Cover and refrigerate at least 30 minutes.
5. Once the 30 minutes are up, preheat your oven to 375 degrees F.
6. Place a piece of parchment paper on a cookie sheet.
7. Generously (and I mean GENEROUSLY) sprinkle a clean surface with gluten-free flour or powdered sugar and place your chilled dough on top of it. (Otherwise they will stick when you try to lift the shapes. If you think you've done too much, you've probably done enough.) Sprinkle even more flour on top of the dough and sprinkle your rolling pin with flour. If your cookies are sticky still, it means you haven't dusted the dough with enough flour. Keep adding flour/powdered sugar on top, and below the dough until the dough is not sticky and you can roll it (or even better--simply pat it with your hands) into a uniform thickness. (I find rolling it can sometimes cause it to get sticky again.
8. Roll your dough until it's 1/4 of an inch thick.
9. Dip your cookie cutter in the gluten-free flour, and then place it in the rolled dough. Wiggle your cookie cutter to make sure it's all of the way through.
10. Fit as many as you can in your dough, and then remove the scraps.
11. Carefully move the cut shapes onto the parchment paper.
12. Bake for 7-9 minutes until just barely set. DO NOT OVER BAKE! These will not turn golden.
13. Take the pan out of the oven, and allow the cookies to rest on the pan/finish cooking for 5 more minutes.
14. Carefully lift them onto a cooling rack to finish cooling. Cookies are fragile when warm.
15. Make the buttercream. (Or, my egg-free royal icing.)
16. Decorate as desired. (See the FAQ for how I did mine.)
17. Keep covered room temperature.

Notes

I prefer more flavor in my sugar cookies--especially since gluten-free flour tastes slightly more starchy than regular wheat flour. You can see how I add lemon flavor to this same recipe, in my Easter Bunny Cookies and would recommend it for these too!

*OR: To give the sugar cookies more of a regular flavor (versus tasting more like gluten free flour) I like to add a 1/2 tsp cake batter extract. Some people may not feel comfortable with cake batter extract because it is a combo of vanilla butter and nut. We have been fine using it because we feel OK that it is all artificial flavors. But, if you don't feel comfortable using it, that's fine too!

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

How to decorate sugar cookies

There’s really no wrong way to decorate sugar cookies. I’ve seen many of my readers use all sorts of shapes and colors of frosting to make their cookies come to life. My favorite way is to use a tree cookie cut out, and then to dye my frosting green.

You can use actual frosting bags, or in a pinch, even a plastic sandwich bag with the corner cut off. I use a  Wilton 104 tip to zigzag the frosting from the top to the bottom. Then, I add sprinkles to mimic the lights. I top it with a yellow Skittle (so that it’s larger than the sprinkles) to mimic the yellow star on top.

Another popular way to decorate sugar cookies is to use royal icing. Some people like this better because it dries hard and flat, so that they’re stackable. I have an egg-free royal icing recipe too.

Use whatever safe candy and sprinkles you have on hand if you want to add embellishments.

And don’t worry about making it look professional. The fun is the decorating.  Plus, they’ll be eaten so quickly you won’t have much time to admire them. We’ve even done it with just butter knives and spread it on that way. Go as fancy or as easy as you like–either way, you’ll have lots of fun.

Are these sugar cookies dairy free and egg free?

Yes, these are dairy and egg free sugar cookies! I use a gluten-free all purpose flour and applesauce as the egg replacer. If you don’t need them to be gluten-free, just dairy and egg free, you can swap back in regular flour 1:1 and omit the xanthan gum. Milk and egg allergies are very common, especially in little kids. My son had milk and egg allergies, so that is why I made these sugar cookies for him.

Have fun making these gluten and dairy free sugar cookies!

Be sure to watch this recipe video, to see how to make this recipe from start to finish! And lastly, don’t feel stressed to frost it perfectly! The fun is just getting to eat it. I know I’ve felt the pressure with social media to only have perfected cookies. So many people worry about having a million kinds of frosting and toppings. I like to stick to one shape per every time I make it and just keep it simple. It doesn’t have to be magazine worthy to be a memorable experience with your loved ones!

Do you have other allergy friendly cookie recipes?

Yes I do! What would life be without lots of allergy friendly cookies? All of my cookies are gluten free, dairy free, egg free, peanut free and tree nut free, and very often soy free too. You can check out my allergy friendly cookie index, or try these top favorites:

• Allergy Friendly Sugar Cookie Bars 
• Allergy Friendly Chocolate Orange Cookies
• Allergy Friendly Chocolate Chip Cookies
• Allergy Friendly Oatmeal Chocolate Chip Cookies
• Allergy Friendly Pumpkin Chocolate Chip Cookies
• Allergy Friendly Black & White Cookies
• Allergy Friendly Peppermint Crinkle Cookies
• Allergy friendly Sugar Cookie Fruit Pizza
• Allergy friendly maple cookies
• Allergy friendly white chocolate dipped peppermint cookies
• Allergy friendly cherry chocolate thumbprint cookies
• Allergy friendly homemade oreos
• Allergy friendly peppermint pie

Be sure to share these allergy friendly roll out sugar cookies with any other allergy parents you know of! Happy baking!

This post contains affiliate links.

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Which is why you haven’t seen many traditional pies on my site. But, I LOVE anything that resembles candy–so make them cream pies, or any kind of pie other than pure fruit and I’m ALL about it.

I’ve been dreaming of this pie for a good year. I had it in my head and was just waiting for November to make it–so you too could have an nontraditional pie for Thanksgiving if you wished. I made it to October 30–does that count?? Do you know who also couldn’t wait? My middle child. That pie sitting in the fridge waiting to be photographed just HAD to be taste-tested. I thought about editing out his little finger print on top–but ain’t that real life? So enjoy–as he did too!

I love this pie because of its simplicity. That’s another thing I’ve never loved about pies–they are a lot of work! A crust from scratch, a filling and a long time in the oven, AND THEN cooling. PHEW!

This is mostly store bought ingredients. If you can heat something, stir and pour–you’re good to go! And honestly, the little whipped cream swirls can be done away with if you’re in a hurry. Because Thanksgiving is hard enough! All of the many side dishes take my time and effort. By the time I get to making desserts–I am pooped!

I knew this pie would be great–because it was based on two of my favorite recipes. I stole the chocolate cookie crust from this frozen raspberry pie, and then I stole this dairy-free chocolate pudding recipe.

You can either fully freeze this, and it’s more like an ice cream pie. Or, be sure to keep it in the fridge and chilled for a nice cool pie that is more soft set. Either way–you can’t go wrong and I doubt any guests will complain. If they do, throw them out of your house. You don’t need that kind of negativity in your life. Ha!

I’ll be hosting Thanksgiving at my house this year and I’m already excited to make this allergy-friendly pie again. Even though my sister and brother-in-law don’t have any food allergies, Celiac or restrictions, I know they’ll love this gluten & dairy-free triple chocolate pie. I hope you do too! I also posted some of my other favorite nontraditional pies below. Forget pumpkin and apple and really wow your guests with these fun options!

Gluten & Dairy-free Triple Chocolate Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Yield: 8 slices

Prep Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

A crunchy, chocolate cookie crust, thick chocolate pudding, and a light chocolate mousse is an easy, no-bake pie that is as perfect for a summer afternoon, as it is for a non-traditional Thanksgiving dessert. Really, any time is the right time to enjoy this extra chocolaty treat. While impressive with multiple layers, the only thing you have to be able to do is stir and pour--with all of the ingredients being store bought! Plus, this Gluten & Dairy-free Triple Chocolate Pie is free of: gluten, dairy, egg, peanut & tree nuts. It's also vegan too!)

Print

Ingredients

• CHOCOLATE COOKIE CRUST:
• 1 package allergy appropriate chocolate cookies (approx 21 cookies) *see the post above for options
• 4 Tablespoons softened coconut oil (or vegan butter)
• CHOCOLATE PUDDING LAYER:
• Two 3.4-oz chocolate cook and serve Jello pudding
• 2 cups rice milk
• CHOCOLATE MOUSSE LAYER:
• 2 packages of Coco Whip (1 for the recipe, one for decorative swirls)
• 3-4 Tablespoons of Hershey's chocolate syrup
• Toppings: allergy-friendly chocolate
• KITCHEN TOOLS NEEDED:
• 9 inch spring form pan

Instructions

*IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.*

When ready to begin, using a food processor, crush the cookies and coconut oil until they form a wet sand texture. Press that into a greased springform pan covering the bottom and up the sides slightly. Place this in the freezer to harden.

Meanwhile, in a medium saucepan over medium heat, add your two boxes of jello pudding and your rice milk. Whisk that as it comes to a boil. Once it's boiling take it off the heat to cool. It should thicken considerably. If it's too thick, you can thin it out with additional rice milk. Remember though--you want it to be nice and sturdy so it doesn't spill out when you cut the pie.

In a separate bowl, place one package of Coco Whip. Add the Hershey's syrup (which is surprisingly dairy-free!) and fold them to combine. Don't beat or stir it too vigorously as you want the coco whip to retain some of it's airiness. Add as much syrup as you like. I only did 3 Tablespoons, as this dessert is already quite chocolaty, but I still wanted some color and slight flavor to it.

Once the pudding has cooled, pour it onto the pie crust. Allow this to chill in the fridge until it feels set.

Once it is set, add the chocolate coco whip on top. Smooth the top with a spatula.

Place in the fridge or freezer until you're ready to serve.

Garnish with additional coco whip (either as it's own layer or with swirls on the edges.)

If you wish, take some allergy-friendly chocolate, and using a fine grater, grate over the edges of the pie for a fun look.

Keep pie refrigerated or frozen (depending on how cold and firm you want it) whenever you're not serving it.

ENJOY!

Alternatively, you could use homemade whipped vegan cream. I would recommend something like Silk's or Country Crock and use two of them.

Notes

Lookin for more pies, sides or even a turkey recipe to complete your holiday? Check out my ENTIRE Thanksgiving menu!

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 124mgCarbohydrates: 38gFiber: 2gSugar: 30gProtein: 4g

What if I don’t need this triple chocolate pie to be gluten free?

So, you need a pie that’s dairy, egg and nut free, but you can have wheat and gluten. That’s great! Simply use regular oreos instead of the allergy friendly cookies.

What if I don’t need this triple chocolate pie to be dairy free?

If you don’t have a dairy allergy or lactose intolerance, then go ahead and use regular milk in the Jell-O pudding. Make it according to the box mix directions (you have to use less milk if you’re using a milk substitute so ignore my directions.) Use the same about of butter instead of coconut oil. Then, simply use regular Cool Whip instead of Coco Whip. Simple!

What is Coco Whip?

This post is not sponsored, but finding Coco Whip has changed the ability I have to make desserts. I am so grateful to the company So Delicious. If you used to use Cool Whip, then this is the perfect dairy-free replacement. It comes in a tub, just like Cool Whip, and is whipped coconut cream that is light and frothy and delicious and perfect for going inside recipes as well as garnishing them.

Just like when using Cool Whip, you’ll need to thaw Coco Whip before using it, otherwise it’s too frozen to stir or do much with. I’d set it in my fridge the day before to be just right.

So, to those who have coconut allergies, I’m sorry, but coco whip is made out of coconuts. I have yet to find another dairy-free creamer that yields similar results. Coco Whip is a fabulous replacement for vegans and those with dairy allergies or lactose intolerance.

Where can I find Coco Whip?

I have found Coco Whip at all of the regular health food stores: Whole Foods, Sprouts, Good Earth and sometimes on Amazon (it’s a harder product to sell online since it needs to be refrigerated). Coco Whip is located in the freezer section.

Looking for more dairy-free pies?

Yes, all of my recipes on my site are completely dairy free due to my son’s dairy allergy. All of my pies are also gluten free. However, if you don’t need them to be gluten free, you can simply swap out regular flour instead. Here are some of our favorite allergy friendly pies:

• No Bake Strawberry Jello Pie 
• Pumpkin Mousse Pie
• Frozen Raspberry Pie
• Lemon Cream Pie Bars
• Peach Pie
• Pumpkin Crumble Pie
• Cherry Cobbler
• Strawberry Chocolate Galette
• Black Bottom Oatmeal Pie
• Peppermint Pie

Do I have any more Thanksgiving recipes?

Yes, I do! I love food, so a holiday all about food should still be enjoyed whether you have food restrictions or not. I have an ENTIRE THANKSGIVING MENU that is allergy friendly. I’ve got everything from a turkey, mashed potatoes, sweet potatoes, sides, and pies. I hope it helps you figure out exactly what to serve and have a lovely holiday.

ALLERGY-FRIENDLY COOKIE CRUST TIPS

Side note on the cookies I used for the crust: I’ve found two types of gluten-free “oreo” type of cookies: Glutino & Kinnikinick. We are able to do soy (hence why this recipe isn’t top-8-free) and I’ve unfortunately never found an oreo-type cookie that is free of the top 8 allergens. If you cannot do soy–I’d recommend another type of chocolate based crunchy cookie, like Crunchy Double Chocolate Cookies by Enjoy Life. A note on the Glutino though: Be warned that the Glutino cookies do have a may contain statement that reads: “May contain milk, eggs, peanut and tree nuts“. I personally called their number and according to the person I talked to they put that statement since the facility uses those ingredients and that the production line used for making these cookies have rigorous protocols where they will completely stop production and clean the machines for hours and test it before starting a new run, so I felt OK eating the cookies. Please, feel free to call them yourself,  make sure you get the same response and eat at your own discretion and level of your own food allergies. Please note I’ve only ever tried it with the Glutino in this recipe, because they are the ones found in the store closest to me. If you try something else, please leave it in the comments below to help future readers!

Have a safe, inclusive Thanksgiving no matter your dietary needs everyone!

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Looking for other fun, non-traditional (yet allergy-friendly!) pies to serve at Thanksgiving? Here are my other favorites:

Frozen Raspberry Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Strawberry Chocolate Galette (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Allergy-friendly No Bake Strawberry Jello Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Allergy-friendly Peach Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Gluten-free Vegan Lemon Pie Bars (Gluten, dairy, egg, peanut & tree nut free)

The post Gluten and Dairy Free Triple Chocolate Pie (Peanuts and Tree Nuts Free, Vegan) appeared first on Allergy Awesomeness.

Why I love these gluten-free vegan snowman cookies

I think making sugar cookies with kids in December is pretty much essential. However, I don’t love making tons of buttercream, and having to dye it all, because it just ends up a big mess with little helpers. They end up pipping way too much for the cookie to even be edible and sprinkle wayyyy too many sprinkles. While fun for them, it ends up in a big cleaning fest for me.

So, I wanted something a bit simpler. Royal icing does the trick, because you can’t pile it on. And, giving them just the right amount for each snowman, ensures not a lot of product ends up going to waste (or on the floor.)

They feel accomplished, because it’s pretty easy to make theirs come out like yours, and all in all–I think it’s a win-win. Plus these melted snowmen cookies are just so darn cute!

My biggest issue was finding an egg-free royal icing that still dried hard, so that you can pipe the arms on top of it. I think I found a pretty good substitute that just uses pantry staples. You can make it thicker or thinner, to your preference. Enjoy and I hope you make lots of fun memories making these. We’ve made them twice so far and love them every time.

Egg Free Royal Icing + Melted Snowman Cookies

Yield: 12 cookies worth

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 45 minutes

CUTE melted snowmen cookies use egg free royal icing on top of gluten-free vegan cookies to ensure even more kids can enjoy Christmas cookies

Print

Ingredients

COOKIE DECORATIONS:

• 1 batch, gluten-free vegan sugar cookies, cooled
• Large marshmallows (vegan if needed)
• Black piping gel
• Round candies of choosing (we do Skittles)
• Edible marker
• Orange sprinkles (or other orange candy for nose)

EGG-FREE ROYAL ICING:

• 2 Cups powdered sugar
• 2 Tablespoons rice milk
• 4 teaspoons corn syrup
• 1/2 teaspoon vanilla extract
• Optional: Ziplock bags & Toothpicks

Instructions

Make the sugar cookies according to directions. Allow to cool.

When ready to assemble, make the frosting (I wouldn't recommend making it ahead of time).

In a mixing bowl, place all of the ingredients to the royal icing. Whisk, until smooth. You may need a little more or less rice milk, depending on the thickness you want. If it gets too thin, you can add a little more powdered sugar and corn syrup to thicken it back up. You don't want it too thin, otherwise the toppings will slide right off. (Also--you can use another dairy-free milk instead of rice milk, I just like it best because it has the least after taste compared to other non-dairy milks.)

(If you're using the egg-free royal icing for other decorating, it's usually wise to do a thicker frosting for the border, and then make a thinner consistency for flooding.)

Take either a ziploc bag and toothpicks (or, since this is a simple shape, I just use the back of a spoon) to evenly spread the royal icing over the top of the sugar cookie.

Next, add your decorations to complete the snowmen's head, eyes, nose, mouth, buttons and arms.

Make sure you place the marshmallow and buttons on before the royal icing sets, so that they'll stick to it.

You'll want to wait to pipe the arms until the royal icing has set.

Keep covered, room temperature for 1-2 days.

Notes

For questions, see the post above.

**If you are going to use this for gingerbread houses, I wouldn't. I wouldn't even use regular royla icing. The BEST way to assemble a gingerbread house is with glue. That stuff will hold together faster and better than any frosting. Use the royal icing for decorating, but save yourself the hassle and use burned sugar. You can see how here.

Check out my other Christmas treats.

*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Royal icing adapted from: Tips From a Typical Mom's Royal Icing without Egg Whites or Meringue Powder

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 13mgCarbohydrates: 25gFiber: 0gSugar: 23gProtein: 0g

How to Make Egg Free Royal Icing

My son has an egg allergy, so using the typical meringue powder (which is made of eggs) in royal icing was a definite no-go. Thankfully, I found Tips from a Typical Mom had a recipe I just slightly tweaked. Using powdered sugar, rice milk, corn syrup and vanilla extract you still get a nice, white frosting that dries hard and is great to decorate with. The corn syrup helps give it that elasticity it needs for decorating and spreading.

While many people use ziploc baggies to pipe this on, or use toothpicks to spread it, because we’re just covering a circle, in a single, flat color, I just used the back of a spoon. But, you can dye this and use it however you like, on any kind of shape or cookie you’re making for your vegan or egg-free family!

Are these cookies gluten-free vegan?

Yes, they are! I used my allergy friendly roll out sugar cookie dough that I’ve had on the blog for years (and that has tons of great reviews!) and cut it into circles. The cookie dough uses no: wheat, gluten, dairy, egg, soy, peanuts or tree nuts! 

Are marshmallows allergy-friendly?

Anytime I post a recipe with marshmallows I get someone angry because I have yet to find a marshmallow that is both VEGAN and soy free. Please post below if you know of one. I’m sorry–I have no control over commercially created marshmallows.

Most marshmallows, like Kraft, for example have these ingredients: “Corn Syrup, Sugar, Modified Cornstarch, Dextrose, Water, Contains Less Than 2% Of Gelatin, Tetrasodium Pyrophosphate (Whipping Aid), Natural And Artificial Flavor, Blue 1.” So, according to my observation, there are none of the top 8 allergens.

However, if you want a vegan marshmallow (so no gelatin) then the vegan brand I know of, Dandies, has these ingredients: “Tapioca syrup, cane sugar, tapioca starch, filtered water, carrageenan, soy protein, natural vanilla flavor.” So, they do not have gelatin, but now they have soy.

The only marshmallow I’ve heard of that might let you avoid both soy and gelatin is Smashmallow. Which, I believe are square, but might work in a pinch.

What materials do you need to decorate the melted snowmen?

For the head: I like to use large marshmallows. I have yet to find a marshmallow that isn’t allergy-friendly (see above). 

For the eyes and mouth: You could pipe melted chocolate, with a small piping bag, but for ease I buy edible markers, because I have small children. It almost instantly dries and I don’t have to worry about it smudging like it would if we used melted chocolate. Do whatever you prefer. I find my edible markers at Hobby Lobby or Amazon.  I know not everyone loves food dye, so don’t come at me if you’re one of those. I figure around the holidays it’s worth it to make these fun creations they’ll remember. If not, you do you.

The Bakerpan markers list their ingredients as:

• Purified Water, Propylene Glycol, FD&C colors: Red #40 or #3, Blue #1, Yellow #5 or #6, Citric Acid and Sodium Benzoate as preservatives. Sugar, Gluten and Nut free.

For the buttons: You could use safe chocolate chips for the buttons, or any small, round colored candy. We like Skittles, but go crazy with whatever candy you prefer.

For the arms: You could go rustic and use gluten-free pretzels. But, we like to pipe them on. Just make sure the royal icing has set before you do this. We use squeezable gel. You could do it in whatever color you like. The Wilton Black Decorating Gel Tube lists their ingredients as:

Sugar, corn syrup, water, cornstarch-modified, carrageenan (thickening agent, salt, citric acid, sodium benzoate (preservative. artificial color: FD&C red, #40, RD&C Blue #1, FD&C Yellow #5

I have seen other brands of piping gel, so use whatever works for you. I’ve found it both at Walmart and Amazon.

For the nose: I just buy regular sprinkles, and pick out the orange ones. If you shove it in the marshmallow, it should stay. I usually get the Great Value Rainbow Sprinkles mix at Walmart. It does have soy lecithin, but most people with a soy allergy can safely eat soy lecithin. Ask your allergist for your own personal situation. Or, use any orange candy you prefer!

Are there other egg-free holiday treats?

Almost every recipe on my site is egg-free for my egg-allergic son. All of my recipes are also always gluten free. If you don’t need a recipe to be gluten-free, you can simply swap in regular flour 1:1 and omit the xanthan gum (if called for.)

The same goes for dairy. All of my recipes are dairy-free. If you only need egg-free Christmas goodies, then simply swap back in regular dairy at 1:1.

I hope that the variety of Christmas goodies on my site helps you once again enjoy traditional Christmas treats, but without the allergens! Here are some of our favorites:

• Reindeer Rice Krispies
• Eggnog Cupcakes with Eggnog Frosting
• Cherry chocolate thumbprint cookies
• Maple cookies with maple glaze
• Soft, roll out sugar cookies
• Chocolate orange cookies
• Rice Krispie Christmas Trees
• No Bake Chocolate Pretzel Bites
• Chocolate peppermint crinkle cookies
• Dairy Free Fudge
• Dairy Free Peppermint Patties
• Homemade Oreos
• Christmas Rice Krispie Roll
• White chocolate dipped peppermint cookies
• Easy, chewy dairy free caramels
• Oatmeal fudge bars
• Peppermint Pie

This post contains affiliate links.

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​WHY WE LOVE THIS PROTEIN PANCAKE RECIPE

Pancakes are my favorite breakfast food, but I often felt a sugar high and icky after downing a bunch for breakfast. Plus, I found it didn’t stay with me long. I have very active kids who play sports year round, and I was worried about their protein in take. I also started trying to take better care of myself and have been trying to exercise more. In tracking my macros, I found I was very low in protein. So, how could I add it to foods I already love? In came these pancakes! 

A thing that made protein pancakes a bit tricky for my family is that we have a gluten intolerance, a wheat allergy, nut allergy and a dairy allergy–so no relying on whey protein powder, Greek yogurt, cottage cheese or nut butters. I know! That’s a lot of typical protein sources out the door that you’ll see in regular recipes for those who have no dietary restrictions. But, I’ve found a nice, thick pancake stacked with multiple protein sources that still gives you that pancake party in your mouth. 

I make a batch at the first of the week, and it almost lasts until the end of the week. I keep leftover pancakes in a gallon Ziplock bag in the fridge, and the kids heat them up as needed. Even my kids that have decent appetites find they’re full after just one because they’re so satiating. It takes little prep time, and I’m always glad the rest of the mornings when all I have to do is microwave one for 20-30 seconds. Saves me all the rest of the week on busy mornings before school!

HOW TO MAKE THESE PROTEIN PANCAKES

If you’ve made regular pancakes, these pancakes aren’t too different. Other than having to separate the egg whites and adding scoops of protein powder it’s pretty much the same. Measure, pour and stir and then bake on a griddle. It’s that easy!

INGREDIENTS NEEDED FOR PROTEIN PANCAKES 

You only need these simple ingredients:

• Wet ingredients:
  • Rice milk (or other non-dairy milk for for dairy-free, see notes below) 
  • 4 large egg whites 
  • 2 large whole eggs 
  • Pure maple syrup
  • Vanilla extract
  • Dairy-free or vegan butter
• Dry ingredients:
  • Baking soda
  • Baking powder 
  • Salt
  • Orgain Organic Vanilla Vegan Protein Powder
  • Gluten-free all purpose flour blend (see notes below)
• Tools needed:
  • Measuring cups and measuring spoons
  • Large mixing bowl
  • Large spoon and spatula for stirring
  • Griddle or large non stick pan
  • Non-stick cooking spray
  • Spatula for flipping

WHAT DAIRY-FREE PROTEIN POWDER DO I USE?

I stumbled across this plant-based protein powder: Orgain Organic Vegan Vanilla Protein Powder. It isn’t sponsored, but it’s worked well and has a good flavor so we’ve stuck with it. Feel free to use whatever you feel is the best protein powder for your individual diet. I can’t guarantee the results, as some may be more bulky than others and affect the texture slightly, or the flavor, but I would think most vegan ones are fairly similar. You may find you’ll need to add more non-dairy milk and play with that amount if you use a different brand. Here are the ingredients in case you need to see them, taken from their website:

• Orgain organic protein blend: organic pea protein, organic brown rice protein, organic chia seed. Orgain organic creamer base: organic acacia, organic high oleic sunflower oil, organic rice dextrin, organic sunflower lecithin, organic rosemary extract, organic erythritol, organic natural flavors, organic acacia, sea salt, organic reb a (stevia extract), organic guar gum, xanthan gum, natural flavor.

WHAT IF I NEED THE PROTEIN PANCAKES SOY FREE?

If you need the pancakes soy free, you’ll only need to make sure the dairy-free butter you use doesn’t contain soy. Earth Balance has a soy free stick you can purchase. You’ll also want to make sure if you use a different protein powder, that it is soy free as well, as that is common in a lot of vegan protein powders. Thankfully, the kind I use does not.

WHAT IF I DON’T NEED THE PANCAKES TO BE DAIRY FREE?

If you don’t need them to be dairy free, feel free to swap back in regular milk and regular butter at a 1:1 ratio.

CAN I USE PEA PROTEIN IF I HAVE A NUT ALLERGY?

For some reason, a lot of people are nervous to consume pea protein if they have a nut allergy. I was never told to avoid pea with my two nut allergic boys. There is only a 5% chance of being allergic to both. Of course, work with your own allergist for your individual case, but I wouldn’t outright avoid it unless your allergist has told you to. Pea protein is in a TON of vegan things so it would make avoiding things even harder if you’re opting to not eat it without being given a reason to.

WHAT GLUTEN-FREE FLOUR DO YOU USE?

I have a family of six, so I try do use discount products when I can. So, I use the Walmart brand: Great Value All Purpose Gluten Free Flour. With gluten-free baking it’s always good to follow the recipe exactly as it’s developed with that certain blend. If you can’t use that brand, I can’t guarantee the results, but would think that as long as the blend includes: rice, tapioca and potato you should be good. Blends that have sorghum as well work well too. It’s good to have a blend that includes xanthan gum.

I would not recommend swapping in other flours, like coconut flour, almond flour or other nut flours. All purpose is a general substitution for wheat and it takes several to make up the regular taste and texture, so you can’t simply swap it in with a single grain.

If you’re looking for a pancake that uses oat flour, you can check out my Banana Oat Chocolate Chip Pancakes.

WHAT CAN I TOP THESE PERFECT PROTEIN PANCAKES WITH?

As with most pancakes, you can sprinkle some chocolate chips or fresh blueberries once you’ve put the batter on the griddle. I like mine plain and simple, but you do you!

You can also top them with a peanut butter, nut butter (if you can do it) or even a sunflower butter for extra protein. Fresh berries, dairy free whipped cream, maple syrup or even powdered sugar. Customize them however you like them.

WHAT DAIRY-FREE MILK DO I RECOMMEND?

I love rice milk because the flavor doesn’t compete like unsweetened almond milk. Plus, my son has nut allergies. There is also flax milk and chickpea milk and all sorts of alternatives nowadays. I’ve stuck with rice milk for baking. But, if you want to amp up the protein you could use soy milk instead. You should be able to swap out any dairy-free milk 1:1. But, to be sure, cook just one pancake and see if you like the texture. You may find you want to add more milk to thin it, depending on what type you use and your preference of pancake thickness. 

WHAT DO I COOK THE PROTEIN POWDER PANCAKES ON?

I prefer to use a griddle because I can fit more at once versus a non-stick skillet. Instead of having one that has to be plugged in, I have this kind that just sits on top of my gas burners. Feel free to use whatever you prefer.

HOW DO I COOK THE PANCAKES?

Just like regular pancakes, these gluten free protein pancakes are easy. Simply ladle some pancake batter (I like to use a 1/3 cup of batter) onto a preheated and greased griddle around medium heat. Wait until some bubbles start to pop on top. Then, carefully flip. Cook until both sides are golden brown. If you find the middle isn’t getting done, try turning your heat down. It may be too hot and only getting the edges browned but not cooking thoroughly. I also find keeping my pancakes warm (whether in a tortilla warmer, like in the video) or placing them on a baking sheet and keeping them in the oven on the “warm” setting, helps finish cooking any middles that may be a tad underdone before serving.

HOW DO I STORE THE PANCAKES?

I like to keep these fluffy pancakes in a ziplock baggie in the fridge. Another airtight container would do as well. I have never tried freezing them, as we go through them too fast. But, I would imagine they would freeze well. If you try it, be sure to comment and let us know.

DO YOU WANT MORE GLUTEN FREE DAIRY FREE BREAKFASTS?

I actually have a HUGE list of gluten free and dairy free breakfast options. Be sure to see this list for sides to accompany these high-protein pancakes. You can also try our Dairy Free Peach Protein Smoothie as another high-protein breakfast option.

DO I HAVE OTHER GLUTEN-FREE PANCAKES OR VEGAN PANCAKES?

I do! Pancakes are one of my favorite breakfasts, so I have some other yummy options, especially if you can’t have eggs. If you can have eggs, you can always swap them back in. Try out these other delicious gluten free pancakes:

• Best gluten free vegan pancakes
• Chocolate chip banana oatmeal pancakes
• Spiced apple oatmeal pancakes
• Gluten free vegan gingerbread pancakes
• Chocolate pancakes
• I have tons of gluten free muffin recipes too!

DO I HAVE A VIDEO SHOWING HOW TO MAKE THIS PROTEIN POWDER PANCAKE RECIPE?

I do! I know how helpful it can be to see how something is made. Watch me make a batch of these protein pancakes so that you’ll be ready to hit the hot skillet too! The video should auto populate, but if it doesn’t, it’s embedded into the bottom of the recipe card. If that doesn’t work, you can always check out my YouTube Channel.

Gluten Free Protein Pancakes + VIDEO (DF Option too)

Yield: 16

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

Protein filled pancakes without gluten or dairy! And, no bananas (why is it so many recipes rely on bananas?!) No refined sugar either. The entire batch has approximately 84.4 grams of protein! I make 16 pancakes out of one batch, so each pancake has approximately 5.27g each. Enjoy your favorite carby breakfast, while also loading up on protein for a satisfying breakfast that will stick with you. This pancake recipe is free of: wheat, dairy, peanuts and tree nuts with a soy free option too!

Print

Ingredients

• [2 cup rice milk (or other non-dairy milk of choice)
• 4 egg whites
• 2 large eggs, whole
• 2 Tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder 
• 1/2 teaspoon salt
• [4 scoops Orgain Organic Vanilla Vegan Protein Powder
• 2 cup gluten-free flour blend** or all-purpose flour
• 2 Tablespoons of vegan butter

Instructions

In a large mixing bowl pour the: rice milk, egg whites, whole eggs, pure maple syrup and vanilla extract. Whisk.

Add in the baking soda, baking powder and salt. Whisk.

Add in the protein powder and gluten free flour. Stir to combine.

Melt the butter. Add to the batter. (You'll notice I don't add it with the wet ingredients. I find it starts to harden due to the cold refrigerated rice milk, so I think it incorporates better at the end.)

Pour batter by small scoops (I use a 1/3 measuring cup so mine are all the same size) onto a greased and pre-heated griddle or non-stick pan on medium heat.

Allow to cook several minutes, until a bubble or two pops (you can check the underside by lifting a little corner if needed).

Flip.

Cook until the other side is also golden brown.

Keep pancakes in either a tortilla warmer, or on a baking sheet that is left in the oven on "warm" to keep them heated until serving (and to ensure the middle gets cooked).

If you find the middle isn't getting done enough, you can also turn down the heat on your griddle.

Eat warm. Allow the leftovers to cool completely, and then keep them in an air-tight container in the fridge. Keeps 4-5 days.

Notes

For frequently asked questions and substitutions see the text above the recipe.

Be sure to watch the video below to see how to make it.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. And, products may have changed since the time of publication, so always re-read labels once you have them in hand. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Adapted from: Protein Pancakese by The Real Food Dietitians

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 192mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 4g

Frequently Asked Questions

Can I make the protein pancake batter ahead of time?

You can mix the dry and wet ingredients separately the night before, then combine them in the morning. Once mixed, the batter should be used within a few hours since baking powder starts activating right away. If it thickens in the fridge, simply whisk in a splash of dairy-free milk before cooking to loosen it back up.

Can I freeze protein pancakes for meal prep?

Yes! These pancakes freeze and reheat beautifully. Let them cool completely, then place parchment paper between each pancake and freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster or microwave (20–30 seconds). (I removed the last sentence, depending on how well people reheat them and how well they store them they might not taste “fresh” or “keep their soft texture” as they are when they’re fresh. I’d rather not over promise.)

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WHY THIS BEEF TERIYAKI ROCKS

Many beef teriyaki’s are loaded with too much sugar. They taste like candied meat and don’t have enough savory components. Mine strikes a wonderful balance with notes of sweetness, yet aromatic flavors like ginger, garlic and toasted sesame. Many recipes also just use a neutral oil, but I use sesame oil, which is more authentic and gives a unique flavor to the dish.

This is easy, yet it looks restaurant worthy. Your guests will swear you’ve just come from the local Chinese or Japanese restaurant around the corner. Now that you see how easy it is to make, you’ll probably never order out again.

The other bright side for those with food allergies or food intolerances is that this is very allergy friendly. You can still get your favorite menu item, without having to worry about cross contamination as most Asian restaurants use cashews and other nuts in their dishes. The only allergens in my recipe are soy and sesame, and they’re easy to swap out. This dish is naturally free of: dairy, egg, fish, shellfish, peanut and tree nuts making it more accessible for you or your guests.

WHAT KIND OF SOY SAUCE TO USE?

We make this beef teriyaki gluten-free. The only gluten containing ingredients is the soy sauce, so we have used Kikkoman Gluten-Free Soy Sauce, or San J Tamari Soy Sauce interchangeably and like them both! I honestly cannot tell a difference between wheat filled soy sauce, and gluten-free, as they taste identical, so don’t worry about it tasting “weird” if you sub in gluten-free. It truly doesn’t make a difference.

If you can’t have soy, use coconut aminos.

If you don’t need it to be gluten-free, use whatever soy sauce you prefer.

WHAT IF I CAN’T HAVE SESAME?

Sesame is now considered the 9th top allergen. I use sesame in two places: the sesame oil and sesame seeds as a garnish. While I do love the taste the sesame oil imparts, it doesn’t make or break the recipe. Simply use another oil like avocado, or grapeseed or canola.

Simply omit the sesame seeds as garnish. They don’t add anything for flavor really, just a little crunch, and this beef is so dang wonderful it will still be great without it! No worries!

WHY DO YOU USE CORNSTARCH? CAN I USE ANOTHER STARCH?

I use cornstarch in two different places in this recipe: once to coat the beef strips before cooking it. You do this to help the meat retain moisture and give it a nice coating. Be sure to shake off the excess cornstarch before cooking.

The second is in the sauce to thicken it. (Think cornstarch slurry, but I don’t bother to put it in at the end, I add it directly to the sauce.)

I have not personally recipe tested with anything else, as we can have corn, but would assume that another starch could work in its place like tapioca. If you try it, please let me know in the comments below to help future readers who have the same issue.

WHAT TYPE OF BEEF SHOULD I USE?

Flank or skirt steak is the typical cut of beef used in this recipe. However, I’ve had it where my butcher was out and I just grabbed the thinnest steak I could find, which was sirloin. The real key is the thinness and cutting against the grain. I’m not picky.

If the steak cuts are too expensive, or you’re just not wanting to deal with the cutting, I have seen others use beef mine (or ground hamburger) instead. Recipe Tin Eats does this and likes how simple it makes it. You do you!

HOW SHOULD I CUT THE TERIYAKI BEEF?

Find the long white veins of fat running through the meat. You want to cut OPPOSITE of that, or against the grain. You do this to break up the fat. So, I lay mine down with the fat running horizontal. Then, I cut up and down (vertical). This will help the meat not be so chewy just like how tender my gluten-free meatball recipe is. You also want to cut the strips very thin. This also helps them not be so chewy and helps them cook fast.

WHAT TYPE OF GINGER SHOULD I USE?

I personally don’t like to buy fresh ginger because I find it a pain to peel and it’s so fibrous that it makes it difficult to chop it finely enough that it doesn’t become these powerful chunks to bite into. S0–my favorite find was discovering ginger PASTSE in my produce section. It’s this lovely, silky, totally processed down, fresh ginger that still gives that super punchy flavor, all without the hassle. I also like it because it lasts awhile, so that you can use it for another other ginger recipe like my Dairy Free Crock Pot Chicken Tikka Masala.

INGREDIENTS NEEDED FOR BEEF TERIYAKI

For the teriyaki sauce:

• 1/2 cup soy sauce (gluten-free if needed)
• 1/3 cup brown sugar
• 1/4 cup water
• 1 TBSP cornstarch
• 1/2 tsp pepper

For the beef:

• 1 pound flank or skirt steak, cut across the grain, into strips
• 1/4 cup cornstarch
• 2-3 TBSP neutral oil of choice

Additional:

• 1 TBSP toasted sesame seed oil
• 4 garlic cloves/2 tsp jarred, minced garlic
• 1/2 TBSP ginger paste

Optional:

• 12 oz frozen bag of broccoli florets, steamed
• Rice for serving
• Sesame seeds for garnish
• Sliced green onions for garnish

WHY DO I CALL FOR TWO OILS?

I use just a basic oil for cooking the meat in. I don’t like to waste my sesame oil on a bigger project like this. I use a neutral, large bottle oil to get this job done–which is cooking the meat without it sticking too much.

Then, for cooking the sauce, I use the sesame oil for the flavor (and to help the garlic and ginger not stick). To me, sesame is more of a specialty/finishing oil. Use whichever brand you prefer.

TOOLS NEEDED FOR BEEF TERIYAKI

• Measuring cups and spoons
• Plastic zip top bag for mixing the beef with the cornstarch
• Cutting board and chef’s knife for cutting the meat and green onions (if using)
• Large non-stick skillet or wok (wok not mandatory)
• Heat proof spatula for stirring meat while it cooks (or tongs)
• Small bowl for mixing the sauce and whisk or fork for stirring it

DO I HAVE A VIDEO?

Yes, I do! It’s just always nice to see how to make a recipe start to finish. The video should auto populate, but if it doesn’t, it is embedded into the bottom of the recipe card. If all else fails, you can see it on my YouTube Channel.

Easy Beef Teriyaki Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

Easy beef teriyaki with simple ingredients but BIG flavor. One of your favorite Chinese take-outs made in the comfort of home. Once you see how easy it is to make, you'll never want to order carry out again. Naturally dairy, egg, fish, shellfish, peanut and tree nut free, with easy sesame and soy switches too. In other words--very allergy friendly!

Print

Ingredients

FOR THE TERIYAKI SAUCE:

• 1/2 cup soy sauce (gluten-free if needed)
• 1/3 cup brown sugar
• 1/4 cup water
• 1 TBSP cornstarch
• 1/2 tsp pepper

FOR THE BEEF:

• 1 pound flank or skirt steak, cut across the grain, into strips
• 1/4 cup cornstarch
• 2-3 TBSP neutral oil of choice

ADDITIONAL:

• 1 TBSP sesame oil
• 4 garlic cloves/2 tsp jarred, minced garlic
• 1/2 TBSP ginger paste

OPTIONAL:

• 12 oz frozen bag of broccoli florets, cooked
• Rice for serving
• Sesame seeds for garnish
• Green onions for garnish

Instructions

1. Lay the steak with the grain (fat strips) running horizontally. Take your knife and cut vertically (called cutting across the grain). This will make your meat more tender. Cut the steak into thin strips.
2. Place the thin strips into a large zip topped baggie along with the 1/4 cup cornstarch. Massage the bag to ensure the meat gets evenly coated. Place in the fridge for 10 minutes while you prep the rest of the meal.
3. In a small bowl, whisk together the sauce ingredients: soy sauce, brown sugar, water, cornstarch and pepper. Set aside.
4. In a large non-stick skillet (or wok) place your neutral oil and heat over medium high heat. Add your meat, being sure to shake off the excess cornstarch before adding it to the pan.
5. Cook on each side until both sides are browned (it should only take a few minutes with the high heat, how thin it is and the fact that it's fine if the middle isn't completely done. You don't want overdone beef, plus it will cook a little more when added to the hot sauce later on.)
6. Place the meat on a plate and set aside.
7. Wipe out the pan to remove any bits leftover and excess oil.
8. Add in the sesame oil. Heat over medium heat.
9. Add in your garlic and ginger and stir constantly for 1-2 minutes until they are fragrant, being careful not to burn.
10. Pour in your bowl of teriyaki sauce. Allow the mixture to come to a boil, it will start to thicken (thanks to the cornstarch).
11. Once it's thickened to your liking (1-2 minutes) add in your beef. Stir to coat.
12. Remove from the heat and serve. You can either serve with a side of broccoli, or directly stir the broccoli into the sauce as well. We like to serve this over white rice, with sesame seeds and green onions on top.
13. Leftovers store well in the fridge 2-3 days in an airtight container.

Notes

For a soy-free version, use coconut aminos. Sesame seeds may be omitted and the oil swapped to make this sesame free as well.

All FAQs are above the recipe card. Be sure to watch the video below too for best results.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Inspired by: Recipe critic, Simple Joy, and Meaningful Eats

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 732Total Fat: 45gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 67mgSodium: 1889mgCarbohydrates: 47gFiber: 5gSugar: 16gProtein: 35g

Frequently Asked Questions

Can I make beef teriyaki ahead for meal prep?

Yes. Whisk the sauce up to 1 week in the fridge or freeze 2–3 months. Cook beef fresh for best texture, then toss with reheated sauce right before serving. For leftovers, reheat gently over medium-low; if sauce tightens, add 1–2 Tbsp water to loosen and keep it glossy.

BE SURE TO PIN IT SO YOU DON’T LOSE IT. WHILE YOU’RE THERE, CHECK OUT MY OTHER ASIAN RECIPE PINS!

The post Easy Beef Teriyaki Recipe appeared first on Allergy Awesomeness.

None of these products are sponsored, but there are some affiliate links included.

Why I love this vegan and dairy free ranch dip:

Ever since my son’s dairy and egg food allergy diagnosis, I have missed ranch dip like crazy. Any time there’s a party–whether it be New Year Eve’s, Superbowl or any gathering I’m sorely wishing that I could bring a safe ranch dip for him to dunk the vegetable tray into.

I knew there were recipes out there, but they all seemed to include a long list of dried spices and I just was wanting the ease everyone else had of tearing open a package and being done with it, no measuring dried dill and what not.

Then, my life changed INSTANTLY for the better as soon as I found that there was actually a ranch dip packet that was naturally dairy free! I almost cried. I couldn’t believe my eyes. I have fellow dairy-free blogger, Simply Whisked, to thank for telling me. It’s not sponsored, but I don’t mind singing it’s praises because I want the company to keep making this so I can keep having this super easy ranch packet that is dairy free and vegan!

A story to illustrate how good this dip is: I came home late last night and my husband, who RARELY eats raw vegetables, was sitting in bed with a bowl of this ranch dip and a bag of baby carrots just going to town. It’s THAT good.

The mixture of both the dairy free sour cream and vegan mayo give it a pristine texture. It’s so thick and creamy, people are going to think you used Greek yogurt. (I won’t tell if you don’t.)

What is the difference between a dressing and a dip?

Honestly, sometimes, depending on the brand, there isn’t much of a difference. But, typically, I’ve found that a traditional ranch dressing is thinner, because they need to be able to be poured over a salad. Whereas, a veggie dip is going to be thicker, so that the vegetables (or whatever you’re dipping) can really hold onto it.

What goes good with homemade vegan ranch dip?

The short answer? Everything. The longer answer:

• Fresh veggies (celery sticks, broccoli, cauliflower, carrots, sugar snap peas, baby tomatoes, cucumbers)
• Potato chips
• Pizza
• French fries
• Sweet potato fries
• Great on wraps, burgers or sandwiches
• …basically anything that needs an improvement!

What are the full list of ingredients in this dairy-free ranch recipe?

The best thing? There’s just three basic ingredients. THREE!

1. Ranch dip mix
2. Vegan mayonnaise
3. Vegan sour cream

What is NOT in this creamy vegan ranch?

Having had the other dairy-free ranch dressings analyzed, a lot of other recipes call for ALL SORTS OF STUFF, including, but not limited to:

• canola oil, olive oil, coconut milk, oat milk, sunflower seeds, dried herbs, vegan yogurt, fresh chives, maple syrup, vegan buttermilk, raw cashews (making it NUT FREE TOO!), almond milk, soy milk, onion powder, garlic powder. fresh herbs, or apple cider vinegar. Phew, that’s a long list!

With my own dairy-free ranch, there’s no raiding your spice drawer. As you can see that list is long, and often takes a bunch of measuring or even blending in a high speed blender. Mine literally takes three ingredients–all store bought, no need for fresh ingredients–and you can stir it with a spoon in a small bowl, no fancy equipment needed!

Tips for making this recipe

Sometimes the vegan sour cream can be stiff to stir fresh out of the fridge, so letting it sit at room temperature will help it stir together without clumps. Also, if stirring it by hand isn’t getting it as smooth as you would like, you can always use electric beaters too.

Where do I find this dairy-free ranch packet?

As you can see on the packet, the brand is Kroger. Kroger goes by many names, depending on where you live. For example, I found it at my local Fred Meyer’s (I’m in Idaho.)

I’ve also had readers tell me that they’ve found it at: Smith’s, Food for Less and Fry’s. Let me know if you find it anywhere else! I’ve even had a reader, who lives in a different state as her mom, mail her some packets. When you have dietary restrictions, you get creative!

Make sure you get the one that looks exactly like my picture, as their ranch dressing packet will have milk in it.

Note that this packet doesn’t call out anywhere on it that it’s dairy free, in case you’re looking for that, it’s only until you turn it over and notice the wonderfully simple list of ingredients that it is.

I’m sorry, I’d love to link to it but I cannot find it on Amazon, and the link that should link to it on Kroger’s site is currently broken. Hopefully it will be fixed soon. If you find a link, let me know!

What type of ranch is vegan?

There are not many ranchs that are vegan. Buttermilk, eggs and milk are common ingredients found in store bought ranch. And if they are vegan, they are ranch dressing and not dip. Dressing is thinner to spread on a salad easier, and a dip, like mine, is ultra creamy and thick so it sticks to the vegetables and other crudite that you dip into it. Here are the vegan ranch dressings I’ve found:

• Hidden Valley’s dairy free ranch
• Daiya’s ranch
• Primal Kitchen
• Follow Your Heart

What are the ingredients in the vegan ranch packet?

Here are the ingredients listed on the label of a Kroger Ranch Dip Mix:

• Maltodextrin, salt, onion*, Monosodium glutamate, Garlic*, Parsley*, Contains less than 2% of Calcium Stearate (anticaking agent), Dextrose, Spices, Carrageenan
• *Dehydrated

If you’re worried about “calcium stearate” being a dairy or animal ingredient, I called the phone number on the back of the label and the representative that I talked to said on Dec 30, 2020 said their calcium stearate source is “vegetable based”. If you need stricter vegan requirements than listed above, you’ll need to contact the manufacturer.

What are the ingredients in the dairy free sour cream:

I have only ever been able to find two kinds of dairy free sour cream, Good Karma and Tofutti. I use Tofutti. Tofutti is made from soy. If you have a soy allergy, you could try just using all mayo, instead of half mayo and half sour cream. Or, you could try using half safe cream cheese and mayo, and thinning it a bit with a safe milk. Daiya makes a cream cheese made out of coconut.

The ingredients on the Tofutti Better Than Sour Cream are:

• Water, expeller processed natural oil blend (soybean, palm fruit and olive), maltodextrin, soy protein, tofu, non dairy lactic acid, organic sugar, blend of natural gums (locust bean, guar, cellulose, xanthan and carrageenan), veg, mono and diglycerides, salt.

I have found Tofutti on Amazon, at health food stores like: Sprouts and Natural Grocer. I have found Daiya at the same locations, and even sometimes Walmart.

What are the ingredients in the vegan mayonnaise:

I used to love “Just Mayo” but I haven’t been able to find it in years. Thankfully, I found another favorite vegan mayo. I love, love, love this vegan mayo. I used to buy regular mayo for myself, and a vegan mayo for my son. Now, I just buy this for our entire family and happily use it. 

Here is the full ingredient list for Best Food’s (also known as Hellmann’s east of the Rockies) Vegan Dressing and Spread:

• Sunflower oil, water, modified food starch (potato, corn), distilled vinegar, less than 2% of: sugar, salt, lemon juice concentrate, sorbic acid (used to protect quality) natural flavor, calcium disodium EDTA (used to protect quality), paprika extract

I find Best Food’s Vegan Mayo at Walmart or Amazon.

Can I use different ingredients to fit my individual needs?

Sure! While this is the only way I recipe tested this, I would think this would be a fairly forgiving recipe if you need to try different ways. These are just the brands that are safe for my family and that we already enjoy. If you try it with something else, be sure to comment below to help future readers.

Can I use this dairy-free ranch dip as a dressing?

To make this into a dairy-free ranch dressing (aka thinner, to use on a salad) simply thin it with a little plant milk (whatever one you prefer. We prefer rice milk because it has the most subtle flavor) until it’s as thin as you like. And voila! A delicious vegan salad dressing that you made all on your own! (Take that Hidden Valley!)

How do I store this delicious vegan ranch dressing?

When you’re not inhaling it, store it in an airtight container in the fridge. It should last 5-7 days. 

Do I have other dairy free appetizers?

Yes I do, including several dipping sauces! Have a great party, with dairy free party food. I think you’d also enjoy my:

• the best vegan queso (nut free too!)
• dairy free French onion dip
• Asian quinoa meatballs
• Italian pulled pork sliders
• 4 Ingredient BBQ chicken sliders
• cranberry salsa
• dairy free sausage queso dip

Do You Have a Video Showing How to Make Dairy Free Vegan Ranch Dip?

Yes I do! I made a Tiktok video, which is a short and sweet video giving you a general overview of how to make this recipe. Enjoy!

@allergyawesomeness##veganranchdip ##dairyfreeranchdip Perfect ##veganappetizers for New Year’s Eve…or anytime really! ##allergyfriendly ##veganrecipes ##dairyfreerecipes♬ original sound – Megan Lavin

Dairy Free & Vegan Ranch Dip

Yield: 2 cups

Prep Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

FINALLY! An easy, three ingredient dairy free and vegan ranch dip that is thick, and has all those classic flavors.

Print

Ingredients

• 9 oz (3/4 a block) of Tofutti Better Than Sour Cream
• 3/4 cup (6 oz) Best Food's Vegan Dressing & Spread
• One packet (1 oz) Kroger Ranch Dip Mix

Instructions

1. In a medium mixing bowl, place all three ingredients, and whisk together until it's smooth, being sure to scrape the sides of the bowl.
2. Place dip, covered, in fridge for one hour to allow flavors to meld.
3. Use as a dip for a vegetable tray, or anything else you love a thick ranch dip on.
4. Keep leftovers in an air tight container in the fridge when not using.
5. *Looking for another vegan dip? Try my well beloved Vegan Queso*

Notes

See the post above for all ingredient questions.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 34mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

This is just a guestimate auto generated.

Frequently Asked Questions

Can I make this vegan ranch dip without soy?

Yes! If you need a soy-free version, try swapping the Tofutti sour cream for a coconut-based sour cream (like Daiya) and using a soy-free vegan mayo such as Primal Kitchen. The texture will stay creamy, and the flavor remains deliciously tangy without any soy ingredients.

How long does this dairy-free ranch need to chill before serving?

For the best flavor and consistency, refrigerate the dip for at least one hour before serving. This allows the herbs and spices from the ranch packet to fully hydrate and blend with the vegan sour cream and mayo, creating that authentic ranch taste. For even better results, make it the night before serving.

Can I make this ranch dip ahead of time?

Absolutely! This dip can be made up to 1-2 days in advance. Just store it in an airtight container in the fridge. Before serving, give it a quick stir — it may thicken slightly as it chills, but you can loosen it with a small splash of your plant milk if desired.

DON’T FORGET TO PIN THIS VEGAN RANCH DIP, SO YOU DON’T LOSE IT. BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS WHILE THERE!

The post 3 Ingredient Dairy Free & Vegan Ranch Dip appeared first on Allergy Awesomeness.

These are truly the best allergy-friendly chocolate birthday cupcakes you’ll ever have!

Most of the time I make things because they sound delicious! That, or my son wants it, and there are no safe alternatives.

And this time, I still made something because it sounded absolutely DIVINE…but also because it was a PREGNANCY craving!

If you haven’t been following my Instagram (Why not?? There’s so many fun behind-the-scenes Instagram stories!) Then you’re probably in the dark that I’m expecting. True story–I actually broke the news to my Instagram friends before some of my family. That’s benefits!

Last Tuesday we went in to find out the gender. Finding out the gender always makes the baby feel so much more REAL. Instead of this belly that looks like I ate too much, and feeling nauseous and exhausted all the time, you get to see that there is a REAL HUMAN BEING in there…causing all that raucous.

I decided since we’d be celebrating this baby’s birthday in a few months to finally share my favorite cake and frosting for all birthday celebrations. I know many allergy moms who don’t care to bake, but once a year you gotta pull out something. EVERY allergy mom needs a good birthday cake and frosting up her sleeve. I make this for all birthdays, and even friends and neighbors and family members without allergies like it. I don’t feel I have to say sorry, or an excuse. when I serve it to “regular” eaters.

The cake is moist and dense. The frosting is silky and rich. Chocolate on chocolate is my favorite combo. I know sprinkles look better on white frosting, but I NEED my chocolate frosting!

NOTE: Because this frosting has coconut oil in it, the frosting will harden if kept in colder temperatures, or melt in really high temperatures. I keep mine room temperature, covered, to keep it the best consistency so it doesn’t dry out. That is–if you don’t inhale it in the first sitting!

As you can see it pipes great over cupcakes (makes 12) or makes a 13×9–because let’s be honest, sometimes you just need to dump the whole thing in pan and just write “Happy Birthday” on it some years. Am I right??

I hope this recipe helps you celebrate many fun birthdays to come, special occasions, or “just because I need chocolate”.

And, if you missed the announcement, I showed two cupcakes: one with blue sprinkles and one with pink. Here is the one that won:

Bring on the pink! I have two boys, so this will be a switch, but it will be a fun switch up.

FAQ’s: How do I make cupcakes allergy-friendly and free of the top-8-allergens?

• To ensure that these are gluten-free and wheat free cupcakes I used my favorite gluten-free baking blend. I prefer to make this, because it’s cheaper to buy the individual packets and blend them than buying a store-bought version. If you’re in a pinch, or don’t do that much baking, you can use a store bought 1:1 gluten-free baking mix.
• To make these birthday cupcakes egg-free I use flax eggs. These are a great egg substitution and you’ll see directions for it in the recipe!
• To make these allergy-friendly cupcakes nut free I make sure that I don’t use any peanut or nut butters and that my ingredients are not cross contaminated or have “may contain” warnings on them.
• To make these cupcakes for allergy kiddos dairy-free you’ll see that I suggest using vegan butter. There are lots of kinds of vegan butter and pick one that works for your allergies. For us, that’s Earth Balance buttery sticks.
• I’ve had people ask what to do to make these cupcakes soy free. I’ve also used applesauce instead of the soy sour cream and they worked out great because it can be hard to find. 
• The best part about these allergy-friendly cupcakes is that they are also vegan cupcakes. That’s right–gluten free. dairy free and vegan cupcakes!

****Also, if you don’t care to have children (I was there for a LONG time), or you cannot have children–thank you for bearing with me while I am in this stage of life and for your grace in letting me share something personal with you, that you might not share in right now. I love all of you–despite your child situation.****

Do I Have Any Other Allergy Friendly Cakes?

Yes I do! Every single baking recipe on my site is free of: gluten, dairy, eggs and nuts so have at it!

• • • Gluten Free Vegan Yellow Cake
    • How to make a gluten free box mix vegan
    • Gluten Free Vegan Carrot Cake
    • Gluten Free Vegan Lemon Cupcakes with Lemon Frosting
    • Gluten-free Vegan Red Velvet Bundt Cake with Marshmallow Ganache
    • Gluten free Vegan Texas Sheet Cake
    • Gluten free Vegan Chocolate Zucchini Cake
    • Gluten Free Vegan Slow Cooker Chocolate Lava Cake
    • Vanilla Vegan Buttercream

The BEST Allergy-friendly Chocolate Birthday Cupcakes (Gluten, dairy, egg, peanut & tree nut free; vegan)

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Moist, dense chocolate cake that is topped with a rich, silky chocolate buttercream makes for the perfect birthday cake or cupcakes for any allergy kiddo. This is the one recipe every allergy mom needs up her sleeve. This recipe is free of: gluten, dairy, egg, peanut and tree nuts.

Print

Ingredients

• 1 cup water
• 1 and 1/2 sticks vegan butter (12 Tablespoons)
• 1/3 cup cocoa powder
• 1 teaspoon salt
• 2 cups of my gluten-free flour
• 1 and 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan
• 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of water)
• 1 teaspoon vanilla extract
• 1/2 cup applesauce or dairy free sour-cream (see above)
• Vegan chocolate buttercream recipe

Instructions

Preheat your oven to 350 degrees F. Generously grease your pan with non-stick cooking spray, (if doing a 13x9). Or, line your cupcake tin with cupcake liners (makes 12).

In a large mixing bowl, whisk together the cake’s dry ingredients, except for the cocoa.

In a saucepan over medium-low heat, melt your vegan butter. Add your water, cocoa powder, and dairy-free sour cream/applesauce and stir to incorporate. Take off the heat and add your flax eggs, vanilla, and then whisk in your dry ingredients. Stir until smooth.

Pour the batter into your pan or cupcake tin.

Bake at 350 for 15-20 minutes for cupcakes, and 20-25 minutes for the cake. Or, until the middle of the cake springs back when you touch it, and it's slightly pulling away from the edges.

Allow the cake to cool.

While it's cooling, make the frosting.

Spread or pipe the frosting onto the cooled cake.

Keep covered at room temperature, to keep the frosting from drying out.

Notes

Because this frosting has coconut oil in it, the frosting will harden if kept in colder temperatures, or melt in really high temperatures. I keep mine room temperature, covered, to keep it the best consistency so it doesn't dry out. That is--if you don't inhale it in the first sitting!

Frequently Asked Questions

How do I make gluten-free vegan cupcakes stay moist and not crumbly?

Moisture balance is key! These cupcakes stay soft thanks to applesauce (or dairy-free sour cream), vegan butter, and flax eggs. Make sure to measure gluten-free flour properly by spooning and leveling it—too much flour can dry out the batter. Don’t overbake; remove them once the center gently springs back. Storing covered at room temperature also helps maintain texture.

How long do vegan chocolate cupcakes last and how should I store them?

Keep them covered at room temperature for up to 2 days to maintain a soft texture and creamy frosting. For longer storage, refrigerate in an airtight container for up to 4 days and bring to room temperature before serving. The unfrosted cupcakes can also be frozen for up to 2 months — just thaw and frost before serving.

Don’t forget to pin it, so you don’t lose it. Also, be sure to check out my other allergy-friendly Pinterest boards.

Looking for more chocolate treats? See some of my other favorites below, or go to my index:

Gluten-free Vegan Double Cherry Chocolate Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free;vegan)

Allergy-friendly Tiger Birthday Cupcakes

Slow Cooker Chocolate Lava Cake (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Allergy-friendly Homemade Oreos (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

The post Allergy-friendly Chocolate Birthday Cupcakes (Gluten, dairy, egg, peanut & tree nut free; vegan) appeared first on Allergy Awesomeness.

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Why I Love This Homemade Gluten Free Flour Blend

It’s almost baking season! With the holidays coming up my baking is ramping up and so I feel it’s best we start with the basics and make sure you have an allergy-friendly, all-purpose, gluten-free baking flour to get you through this busy baking season!

I feel like gluten-free has such a bad rep. People tried eating something gluten-free ten years ago and had a bad experience and now they assume all things gluten-free are dense, dried out shells of baked goods.

I think people tend to forget that baking with wheat probably had its own learning curve too–we just weren’t around for it! And, thankfully–gluten-free baking is getting better and better every day. (That’s not to say I still don’t buy some packaged stuff and want to gag–hence why I do so much of my own baking!)

I have been using this gluten-free flour blend for over six years now, and I have ZERO reason to stray. It performs every single time–whether in bars, brownies, cookies or cakes. It’s moist, it’s not gritty and best of all, I can substitute it 1:1 for regular flour. Meaning, that if the regular recipe calls for 1 cup of flour, I simply measure out 1 cup of my flour blend.

I often feed non-gluten-free people my baked goods, and I frequently get a “THAT’S gluten free??!!”. So, I think this flour blend really does pass the test.

Why making your own gluten-free flour is worth it

I like making a homemade flour blend because I find this helps with the cost. It really is a bummer having to buy THREE flours to replace regular wheat flour. That’s just the way it is to get that same texture and performance. So, I try to do it as cheaply as possible. I see some gluten-free flour recipes that call for 4-6 ingredients and I just can’t do it!

I also like that I can make a large quantity, so that I have plenty on hand. There’s nothing more annoying than having to make a new blend every time you want to bake and have a craving you need to take care of.

I keep my flours in glass jars with airtight lids (as seen in the pictures). I feel this helps them last longer and stay more fresh.

The nice thing with gluten-free exploding is that people have found that there are TONS of gluten-free flour substitutes: sorghum, buckwheat, millet, chick pea, coconut, fava and so on and so on. The problem I find with these is that they’re often harder to find, and often more expensive. 

Can you sub out brown rice flour for white rice flour in your gluten-free flour blend?

Yes, I have found that both brown rice and white rice flour are quite interchangeable. I usually buy white as it’s the cheaper of the two, sometimes a bit “softer” in texture and often easier to find.

Is it cheaper to make your own gluten-free flour?

This is a tough question to answer, as prices fluctuate based on where you live in the US, and which brand you purchase of each component. There is a spectrum and there are places to buy components in bulk for cheaper, all the way to very expensive organic blends. It also depends on which gluten-free flour you’re comparing it to. There are generic brands like Walmart’s Great Value to very expensive specialty brands like King Arthur.

To make a comparison simple, let’s assume you purchase all Bob’s Red Mill components, to compare:

To make my flour, which makes 6 cups, I found these local prices and weights of each:

• 24 oz/680 g Bob’s Red Mill White Rice Flour from Albertson’s for $4.49
• 22 oz/623 g Bob’s Red Mill Potato Starch from Fred Meyer’s for  $5.99
• 16 oz/454 g Bob’s Red MIll Tapioca Flour/Starch from Fred Meyer’s for $4.49

TOTAL: $14.97

The closest gluten-free blend I can find on the market is Divided Sunset for $6.98, and it makes only around 5 and 1/4 cups approximately. 

At first glance, you would think buying the all purpose blend will be less expensive than making your own. But, you will have quite a bit of potato starch and tapioca flour leftover for your next batch(es), so it won’t take much more to make additional batches, so the price will level out a bit if you commit to making more batches (which if you bake a lot like me is easy to do.)

I also often buy my gluten-free flour components at a local store, Winco, which sells them in bulk and by the pound, so I save a bit doing it that way as well. Some people also subscribe to websites like Thrive which sometimes sell specialty foods at a discount.

Some people enjoy making their own because they cannot have xanthan gum, and most all purpose blends include this. Many all purpose blends often have a whole list of additional additives like vitamins and minerals, cellulose or psyllium husk or other grains which some people cannot have (like sorghum, oats or millet).

I like that my blend is so simple–just three ingredients–so even though the cost may be a bit more, it might be worth it to some people to make their own.

Plus, it is sometimes nice to have bags of single grains around that aren’t mixed with other things in case a recipe calls for a single grain (many recipes do). Like my tortilla recipe, which needs extra tapioca flour.

Ultimately, you have to choose what is best for your wallet and your health, and I hope if making your own gluten free flour blend is a desire of yours, that this recipe will help you.

What can I use in place of flour to make a recipe gluten-free? 

Unfortunately, if a recipe calls for flour, you cannot omit it or replace it with another ingredient. If a recipe needs a grain, it will need a grain. And, you CAN NOT replace regular, wheat flour, with a single grain flour. For example, you cannot replace a regular recipe that calls for flour with something like brown rice flour. It takes multiple grains to try to mimic just typical wheat flour’s properties.

Thankfully, my flour blend can often be used in place of regular wheat flour. However, sometimes with gluten-free baking just swapping the flour out will not yield the best results. Sometimes there needs to be more or less liquid in the recipe, and that is why I never recommend someone just tweak a recipe that wasn’t meant to be gluten-free. It’s best to look up a tried and true recipe that has been tested so that someone else has gone to the time and expense to figure out how to make a recipe gluten-free. Sometimes it isn’t straight forward and people most often get upset when they try to recreate a recipe by only swapping the flour. Let us save you the hassle!

There are gluten-free flour blends out there for more complex things like breads (my flour blend works best for cookies, muffins, cakes and cupcakes). These have a more robust ingredient list and are more structured for things like that. Better Batter, King Arthur’s Measure for Measure and Bob’s Red MIll 1:1 Baking Flour might suit those needs better and can give you a good base if you’re wanting to do a straight swap out.

Why is it important that all the gluten-free flours are very finely ground?

If you do not purchase from companies that finely grind the components of their gluten-free flour, your end result can end up feeling grainy–which is a very unpleasant mouth feel. Think about how hard rice kernels are–which are a base for almost all gluten-free flours. If it isn’t milled and finely ground, you’re going to notice it in the finished good.

As you experiment more with gluten-free baking, you’ll find what brands you trust and which brands you feel have a superior bake and finish to your palette and liking. Remember that learning to bake gluten-free is a process and it’s normal and OK to have ups and downs. The ups will feel much sweeter when you’ve had a few fails. Those new recipes that work well will become cherished because they’re hard fought for.

Where can I find the ingredients for homemade gluten-free flour?

Speaking of finding them, here are the stores I often buy the ingredients to the my gluten-free flour recipe to:

• Sprouts
• Whole Foods
• Walmart (sometimes)
• Winco
• Smiths
• Maceys
• Natural Grocer
• Amazon

How to mix your gluten-free flour blend

When making it, I measure out all of the ingredients into a large bowl, then I whisk them all to help distribute them evenly. Then, to also ensure it’s well-distributed, I put the lid on the bowl and shake it. Be sure to tap it heavily on the counter before opening it, or else you’ll have a cloud of flour everywhere! It never hurts to re-shake it (with the lid on) before using it just to be safe.

How do you measure gluten-free flour?

An important tip! When you are measuring gluten-free flour (and it’s counter-parts when making gluten-free flour) REMEMBER to take a large spoon and gently dump the flour into the measuring cup. Then, once it’s overflowing, take a knife and scrape off the excess, so you have a nice, clean, and even line with the measuring cup. You do not want to scoop or pack in the flour, as this will make the flour the wrong ratio and you won’t get the soft, just-like-wheat texture. See the video above on how to properly measure gluten-free flour.

I hope this helps you enjoy some of your old favorites and get back to baking!

**PLEASE NOTE: Gluten-free flour does not rise like regular flour. So, you’ll notice all of my recipes call for an ingredient, xanthan gum, which helps give the rise and airy-ness that regular flour typically has. I prefer to not include this in my blend, as each type of recipe needs its own amount and to ensure I’m getting the proper amount. If you’re unsure about swapping out gluten free flour for regular wheat flour, the rule of thumb is one teaspoon of xanthan gum for 1 cup of gluten free flour.**

What is this gluten-free flour recipe made of?

This recipe is fantastic because it only has three ingredients. You only need:

• White rice flour or brown rice flour (I prefer white, but brown can work too)
• Potato starch (not potato flour)
• Tapioca flour/starch

Is potato starch the same as potato flour?

No. Potato starch and potato flour are not the same thing.

Is tapioca flour the same as tapioca starch?

Tapioca flour and tapioca starch are commonly used interchangeably.

Is there anything you shouldn’t make with this gluten-free flour?

While this DIY gluten-free flour blend is great for pancakes, muffins, brownies, bars, cakes and cookies I find that you need more specific ingredients when it comes to bread making. Be sure to find specific bread recipes and follow the instructions instead of replacing it with this blend. For example, my gluten free dairy free homemade bread requires a certain box mix, and my gluten free vegan breadsticks require yet another store bought blend.

What can you make with this gluten free flour?

Here are a few of our favorite gluten-free baking recipes, and ones that have raving reviews:

• The BEST gluten free vegan brownies
• Allergy friendly chocolate cupcakes
• Gluten free vegan chocolate sheet cake
• Gluten free baked chocolate donuts
• 20+ Allergy friendly muffin recipes
• Gluten free sugar cookies

The BEST Homemade Gluten-free Flour Mix

Yield: 6 cups

Prep Time: 10 minutes

Total Time: 10 minutes

One of the easiest (only three ingredients!) and cheapest gluten-free flour mixes you can make. Homemade so you can make large batches, this is a fabulous all-purpose flour you can use in any baked good. I substitute it 1:1 for regular wheat flour and it turns out beautifully.

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Ingredients

• 4 cups rice flour (you can use brown or white rice)
• 1 and 1/3 cups potato starch (NOT flour)
• 2/3 cups tapioca starch (also known as tapioca flour)

Instructions

1. Taking a large spoon, gently pour the ingredients into the specified measuring cups. Pour more than needed, making a domed measuring cup. Take the back of a knife, and scrape the excess off, leaving a clean, even line with the measuring cup.
2. Measure each ingredient and pour into a large bowl.
3. Whisk the ingredients to evenly distribute.
4. Afterwards, put a lid on the bowl and shake to finish distributing it well.
5. Tap the bowl on the counter before opening it, to ensure it has settled and you don't get a cloud of flour when you open it.
6. This can keep in your fridge for several months, if air-tight (although mine never lasts that long!)
7. If your flour has sat for a while, you'll want to re-whisk it to make sure the ingredients have not settled too much before using it in a recipe.
8. Once this recipe is made, it can be swapped 1:1 with regular flour--keeping in mind you'll still need a leavening agent like xanthan gum (which all of my recipes include).

Taken from the baking genius, Cybele Pascal, in her cookbook “The Allergen-Free Baker’s Handbook“

Frequently Asked Questions

How should I store homemade gluten-free flour so it stays fresh?

For best results, keep your gluten-free flour mix in an airtight container or glass jar in a cool, dry place. If your kitchen runs warm or humid, store it in the refrigerator to extend freshness. It will stay good for several months when sealed properly—just whisk or shake the container before each use to redistribute the ingredients evenly.

Can I use this gluten-free flour mix for bread or yeast recipes?

This 3-ingredient flour mix works beautifully for cookies, muffins, cakes, and brownies, but it isn’t ideal for yeast-based breads. Those recipes typically need a flour blend with added structure and protein, such as sorghum or millet. For yeast breads, try a recipe specifically developed for bread baking—like the Gluten-Free Dairy-Free Bread on AllergyAwesomeness.com.

Don’t forget to pin it, so that you don’t lose it! Be sure to check out my other allergy-friendly Pinterest boards.

The post Homemade Gluten-free Flour Mix (Only 3 Ingredients!) appeared first on Allergy Awesomeness.

Many people need to go dairy free at some point, whether it’s for nursing, for a specific diet, while trying out veganism, or simply for a food allergy like us. But, just because you’re dairy-free doesn’t mean you still don’t crave treats. Chocolate can be especially tough, because unless you’re willing to pay for specialty chocolate, all the regular store-bought chocolate typically has milk in it.

Plus, while cooking from scratch and I are best friends, sometimes real life hits you.

Sometimes you want an easy dessert, or a quick and painless after school snack.

I used to longingly walk past the pudding section in my grocer and wish my son could have something easy like that.  One day, I got sick of wishing and thought…I’m just going to keep experimenting until I figure it out!

The first batch was more like chocolate soup.

I then realized it HAS to be the cook and serve.  The instant will never set up. This on the other hand is thick and creamy. Sooo good!

Yay for experimenting and not giving up.  Now this is my in my pantry all the time just in case we get a chocolate craving and don’t have a lot of time.

Here’s a couple of frequently asked questions about how to make Jell-O pudding without milk:

Is Jell-O pudding gluten free?