Delicious desserts that make me happy

Gluten Free Dairy Free Popsicles

Right to Left: Shark Fins, Chocolate Banana, Banana Bottom Strawberry Smoothie, Blood Orange Fruit Jumble.

It’s the end of June.  If you haven’t had summer weather where you are, hopefully you will soon.  Popsicles are a rite of passage for children all over as a means to cool off and enjoy summer break.  As a mom I want to give my kids great treats to cool them down without loading them up with sugar or artificial yuck.  So today I am going to share with you what I have been up to.

Shark Fins have a provocative name but are simply watermelon cut into pie shaped wedges.  Cut the rind off and insert a popsicle stick.  Freeze on a baking sheet lined with wax paper or cling wrap and they will come off easy for you.  Long, seedless watermelons are best for this project as you can get more wedges that way.

Chocolate Banana Popsicles are great for when you are wanting something a little more decadent.  I used 4 bananas, 3T cocoa powder and honey to taste.  Mash with fork until smooth and pour into forms.  It really tastes like a banana fudge pop!

Banana Bottom Strawberry Smoothie Pops are made by putting a slice of banana into the bottom of your form.  Mix the remainder of your banana and strawberry in the blender or mash with fork and pour over.  The banana at the bottom allows for the popsicle stick to stand upright easier while freezing.

Blood Orange Fruit Jumble Pops happened because I had some of each fruit but not enough to make a dedicated popsicle of any one in particular.  I thought it would be fun to make a fruit salad and pour it into a popsicle form.  I poured coconut water over and froze it but you could put what ever fruit you wanted.  The results were beautiful and delicious!  This one has blood oranges, apples, banana and grapes.  Coconut water adds extra hydrating power and is an amazing combo with the apple.  Delightful and refreshing.  

As a mom I love these treats.  They are nutritious, fiber full, hydrating cold sensations.  My kids feel like they were getting something special, and I feel good giving them ripe, locally farmed, seasonal fruits in a fun form.  I love making and enjoying with my children and I hope you do too.


Gluten Free Dairy Free Easter/Holiday Candy Helper


Rainbow of  gluten free dairy free delightfulness.

Today I was thinking about Easter/ Holiday prep. As a mom, I am going through reading packaging labels and searching on line for ingredient lists.  My brains are falling out, my eye balls are on fire, and I am going to have to start carrying around a magnifying glass to read the tiny print on the packages.  Much of what I look at is a dead end, which is frustrating and daunting.  So I decided to share some of the positive information I have compiled into one place for you all to look at.  Hopefully this will make your search easier (and help me remember for next year).  

For those looking for Gluten Free/ Allergen Free Easter/Holiday Candy, here is an interesting page to look at.

For those on the GFCF Diet Intervention – Autism Diet; this may be a helpful guide.

I also know that Dum Dums are gluten free dairy free.  The Cream Soda flavor is dye free as well.  You can order Dum Dums in packages of your favorite color versus the mixed bag.

Here is a heads up on Peeps. your candies gluten-free?

And for those who like Jelly Bellys.
These rainbow candies are Gluten Free Dairy Free, kosher and vegetarian, but not vegan because they use bees wax to make the beans shiny.

Hope this helps in your Easter/Holiday prep.  I know I’ve got it easy as my daughters candy top list include Gum, Willy Wonka anything (movie influence perhaps?), Jelly Beans, Dark Chocolate, Caramel Apple and ….Tick Tacks!

Happy Celebrating

Gluten Free Dairy Free Blondies

Gluten Free Dairy Free Cranberry Almond Blondies.
Still hot from the pan.
If you let yours cool (clearly I did not have the restraint) yours won’t crumble like mine did.


These are chewy like a brownie, so creamy you swear there should be butter in there, and crispy edge pieces that are dreamy and moist and perfect.

½ c coconut oil
2 c. brown sugar
2 eggs
2T vanilla
1 t. cinnamon
1 t. baking powder
1 t. salt
1 t. xanthan gum
¼ t. baking soda
2 c. GF flour
1 ½ c dry fruit, nuts, safe chocolate chips, whatever you want in a blondie

Set oven to 360’F
Lightly oil 9 x 13 pan

Mix baking powder, salt, xanthan gum, baking soda, GF flour and cinnamon in a bowl.

In separate bowl mix coconut oil, brown sugar, eggs and vanilla until creamy.

Add moist ingredients into dry and mix well.

Dough should be thick and sticky.

Spread dough into prepared 9 x 13 pan and place into pre heated oven.

Bake for 35 minutes.

Check with tooth pick before pulling out.

Let cool completely before cutting and serving (or it will fall apart)

*what I will do next time*
If you like a sweet treat, these will fit your needs.  However, I found these to be very sweet.  Next time I will use less sugar.

Also, I did not let mine cool completely before cutting and taking the picture because my little guy was super excited to give them a try.  Yours will be prettier than mine if you let them cool.

We took these to my daughters’ class to share and they were a huge hit.  No one believed they were gluten free dairy free!!  Yay! 😀  That is the best compliment ever!

Gluten Free Dairy Free Crumiri Cookie


Crumiri on the right, Cocoa Cookies on the left.
Crumiri is an Italian treat made with corn meal and love.  It is creamy and flaky.  Perfect with coffee or tea.  I love mine with a bit of orange zest to spark it up.

350* F  Bake 12-16 minutes

½ c + 5T olive oil (or coconut oil)
½ c +3T sugar
2 eggs at room temp
1t. vanilla
2c Gluten Free All Purpose Flour
2/3 c corn meal
½ t salt
Cinnamon to taste
1t lemon, lime, or orange zest (optional)

How to:
Line baking sheet with parchment

Cream oil and sugar
Add eggs one at a time.  Mix well between additions
Add vanilla, mix well
Add wet to dry until just combines
*Dough will be thick
Transfer into piping bag.  Traditional shapes are V, S, J and O  A cookie press works great.
Keep cookies small and leave room for expanding or drop into rounded spoon full and press down lightly.
Bake 12 to 16 minutes until golden on edges.
Let rest on cookie sheet a few minutes, then transfer to cooling rack.

Fun add ins are citrus zest, sprinkles and almonds pressed into the top.

GF/DF Cocoa Cookies


Ready to bake.
Ignore the finger prints, a joyful hazard of baking with children.

Pre heat oven to 375′
1c. cold virgin coconut oil
1c. brown sugar
½ c. sugar
1T. vanilla
1 egg
2c. GF flour *use your favorite brand or check out my GF flour recipe down below*
1c. cocoa powder
1t. baking soda
½ t. salt
1c. yummy add ins: candy cane, toffee bits, *If you add coconut flakes to this it tastes like an almond joy.* I also like to add 1T of instant coffee powder to brighten the cocoa flavor.

1. Cream coconut oil, brown sugar, sugar, vanilla (or whatever extract you like best).  Once it is incorporated, add egg and beat until fluffy.
2. Mix flour, cocoa powder, baking soda and salt in separate bowl.
3. Add flour mix to coconut oil mix.
4. Drop 2” apart onto an ungreased baking sheet (parchment is your friend though ~ or one of those baking sheet protector mat things are helpful as well.)
5. Bake at 375’ F for 9 to 12 minutes.
6. I flatten my cookies a wee bit with the back of a spoon or fork so they cook evenly.

Because of the coconut oil this is a delightful yet crumbly cookie.
Here is the flour mix I use.  I make this in a large batch and store in an air tight container.
3c. brown or white rice flour
3c. corn starch or arrow root
2c. sorghum
1c. masa flour

Sift all ingredients into a large bowl and mix with whisk until completely blended.

That is all there is to it.

Hope you enjoy 😀