1 banana
a few ice cubes chocolate protein powder of choice ground chia seed (optional) chocolate or vanilla ice of choice - diary or non- dairy (optional) I used Soy Dream Vanilla Dream chocolate milk ~diary or non- dairy of choice, enough to make the consistency you would like. I used Blue Diamond Chocolate Almond Milk **blend together until a creamy consistency.
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![]() This is a perfect cold dessert here in June right as strawberries are fresh. It really is an easy dessert to mak as well! I found this from the Kraft foods website. You will need: About 4 cups of strawberries, divided 1 can (14 oz.) Sweetened Condensed Milk 1/4 Cup Lemon Juice 1 tub (8oz.) Cool Whipped Topping thawed, divided about 8 Oreo Chocolate sandwhich cookies, finely chopped ( I used KinniToos Sandwich Cream Cookies) 1 Tbsp. butter, melted Line 9x5 loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of strawberries in a large bowl. Add condensed milk, lemon juice and 2 cups of whipped topping; mix well. Pour into prepared pan. Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over over dessert. Store in leftover in freezer.
![]() This is another recipe I found off of Real Sustenance. It real simple and it's really good. You can find it on her page here. When I made them I added about 2 T of Rice milk to make it hold together better. I used 1 C Almond flour, 1/2 C Pecan flour and 1/2 C Rice Flour. For the chocolate chips I used the Enjoy Life mini chocolate chips. ![]() I found this off a new Blogger I found Real Sustenance! She has so many great recipes I can't wait to be able to try more of her recipes! It was a great find right in time for my dad's birthday this week! It was a really simply recipe too! You can find the recipe here. For the flour I used 2 C Almond Flour, 1 Cup Pecan flour, and 1 Rice flour. I used toll house dark chocolate morsels for the chocolate chips. For the Frosting I had to add some almond milk to it. I believe it was about 2 to 3 Tablespoons. ![]() 1 Tbsp apple cider vinegar 1 Cup almond milk (or a non-dairy milk of your choice) 1 C tapioca starch 1/2 C quinoa flour 1/2 Cup brown rice flour 1/2 tsp baking powder 3/4 tsp baking soda 1 tsp ground chia seeds 1/2 tsp salt 1/3 Cup cocoa powder 3/4 cup sugar 2 tsp vanilla 1/2 coconut oil 1/2 cup chocolate or white chocolate chips Preheat oven to 350° F. Spray or line cupcake pan with liners. Combine the apple cider vinegar with almond milk in a large bowl. Let the mixture sit for a few minutes to create a "buttermilk". In a medium sized bowl, mix together the starch, flours, baking powder, baking soda, ground chia, salt, and cocoa powder. Stir in sugar. Add vanilla and coconut oil to your "buttermilk" mixture and stir until well combined. Stir in dry ingredients and mix well. Spoon into cupcake pans (3/4 full) and bake for 20-22 minutes. If using mini muffin pans bake for 12 minutes. ![]() We first found this recipe from The Gluten Free Spouse. 1 Cup of ground oats 1 C of oats (whole) 1/4 C cornstarch (or arrowroot) 1/2 C brown rice flour 1 t. xanthan gum 1/2 t ground cinnamon 4 T flax seed meal 6 T water 1/2 C salted butter (1 stick) (you can also replace part of butter with Applesauce) 3/4 C brown sugar 1/4 C honey 1 t vanilla extract 1 C of chopped walnuts (or pecans) 1/2 C pumpkin seeds- chopped 1/2 C sunflower seeds 1/2 cup of Chocolate chips 1/2 C mixture of dried fruit (raisins, cranberries, blueberries, cherries) ***another options*** 1/2 stick butter instead of 1 stickbutter 1/2 C pumpkin 1/2 t. pumpkin pie spice Preheat oven to 350° F and line a baking sheet that has sides to it with parchment paper that is a littler bigger than the baking sheet. Start by mixing 2 T of flax seed meal with 6 T of water in a small bowl. Set aside to get "goopy". Next make sure you have your oats processed to a fine meal. Measure out all the flours, starches, oats, 2 T of flax seed meal ( dry), xantham gum, and the cinnamon together. In a stand mixer bowl, cream together the brown sugar and the butter. Add the flax seed meal/water mixture, the vanilla extract and the honey. Once that is thoroughly creamed together, add in the flour/oats mixture and blend together. Then add the nuts. Then the seeds and chocolate chips. Spoon out the batter on to the pan. Using a spatula, press the mixture smoothly into the pan evenly. Bake for 25 minutes at 350°. Remove from oven and turn upside down onto another sheet of parchment paper to cut and cool. Cut the bars in to a small bars. Makes about 20 bars. ![]() 2 Cups Sugar 1/2 Cup Milk 1 stick butter 3Tbsp cocoa 1 tsp. salt 1/4 cup peanut butter or sun butter (optional) Bring to a boil and add: 3 Cups rolled oats 1 tsp. vanilla 1/2 Cup chopped walnuts (optional) 1 Cup coconut 1 Tbsp chia seed (optional) 1 Tbsp ground flax seed (optional) Drop by teaspoon onto wax paper and let cool until cookies harden ![]() 3 C of oat flour - to make grind oats in a blender about 1/4 cup at a time. 1 t baking soda 1/2 t salt 1t cinnamon 3/4 Cup canned pumpkin 1/2 t baking powder 1/4 c oil 1/4 cup applesauce 1 1/4 cup sugar 1 T vanilla 1/2 Chocolate Chips 1. Preheat the oven to 375°F and lightly oil a 9x13 inch baking pan 2. In a medium Bowl whisk together flour, baking soda, salt, and cinnamon and set aside. 3. In a Large bowl, combine pumpkin with baking powder. Add oil, sugar, and vanilla. Stir to combine. 4. Mix dry ingredients into wet ingredients, one half at a time, and stir to combine. mix in chocolate chips. 5. Pour batter into pan, and fill pan evenly. Bake 18 minutes, and cool completel ![]() 2 Cups all Purpose Flour - to make it Gluten Free I used 1 C Bob's Red Mill All Purpose flour, 1/2C rice flour, and 1/2 C of ground oats 1 C sugar 1/2 Brown Sugar 1 t baking soda 1 t baking powder 1/2 t salt 1 t ground Cinnamon 1 C buttermilk 2/3 C butter, melted 2 large eggs or egg substitute, I used 2 T of ground Flax seed and 1/3 C water 1/2 cup brown sugar 1/2 cup chopper pecans or walnuts 1 t cinnamon Combine the first 7 ingredients in a large mixing bowl; add buttermilk, butter, eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13x9x2 inch pan Combine 1/2 cup brown sugar, pecans, and 1 t cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350° F for 30 to 35 minutes or until a wooden tooth pick inserted in center comes out clean. Serve Warm. makes 12 to 25 servings. You may bake immediately at 350° F for 30 minutes. To reheat, cover with aluminum foil, and bake at350° for 5 minutes or until reheated through. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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