soy free

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 😀

All For One


Gluten Free Dairy Free Dinner Rolls.

In a previous post I mentioned that we are largely Gluten Free and Dairy Free.  But we are also Casein Free and Soy Free as well.  For now we are all doing this together. Its an All For One mentality in supporting the positive changes and creating good eating habits for his future. As he gets older, we will equip him to pick safe choices for himself in group or party atmospheres to stay on a path that works best for his own health. Which works out well as we all need to be able to resist certain foods and drinks from time to time.

The diet change has been remarkable for my son.  Under his doctors direction and my careful research we are achieving small wins all the time. With each new little success, I am encouraged to continue trying new recipes and re working old recipes to suit my little guys needs and tastes.

His physical consequences to certain foods are abating. Digestive distress, skin rashes, ability to sleep more restfully and wake happy, and the general irritability that would naturally happen with a person experiencing all of the above are improving. I’m seeing sides to my little guy that I have not before. More comfortable, he is able to explore and express himself in ways he was unable to. It’s not a miracle, it’s work. The replicable, rewarding kind that matters to his future.

To that end, I am going to share my Gluten Free, Dairy Free Successes with you. In addition to my regular posts, I will post what foods I have been making for my son.

To start, I will go over some of the basics.

Apple Cider is your friend.  It is in many baked breads and yeast raised confections.  Get the good stuff as it will impart flavor and function to your creations.

Xanthan Gum helps with consistency and is used in many of your baked items.

A good gluten free flour mix is a must.  You can buy it pre packaged at the store, (I like Bob’s Red Mill) however, I make my own mixture.  Making your own ensures you know what is really in there and you are able to alter for taste.

Here is my base flour mix:
3c. brown or white rice flour
3c. corn starch or arrow root
2c. sorghum
1c. masa flour
From this mix I make most of the goodies I create for my little boy.
I make different variations of this depending on what I’m making using the same ratio.

Almond or rice milk is a must for those avoiding milk.  I get mine at Costco.  It is organic and GMO free.

Rice based, (or nut based) casein free cheese.  I get mine in the vegan isle at my local grocery store.  I generally choose pre shredded but it comes in bricks as well.  If you choose to get a brick, chill in the freezer before shredding for use on pizza or in a pasta salad and such.  I have made nut based cheese with great success in the past. It is tasty, melts and is rich in protein. Be careful to read ingredients. Some cheeses have ingredients you may be avoiding in the small print.

Gluten Free Pasta.  It comes in all the regular shapes and sizes.  It is generally made of white rice, brown rice, buckwheat or quinoa and cooks just like regular pasta.

Gluten Free/ Dairy Free breads and bread substitutes.  Pre packaged GF/DF breads are readily available at most grocery stores and markets. I prefer to purchase mine in bulk at Costco because they freeze well, the price point is reasonable and it’s nice to pull out what I need from the freezer for on hand meals versus running out of necessities for my little guy. I have discovered bread machine recipes which turn out to be a tasty, fun activity with great success.

Alternate ingredients can brighten your day and add to nutrition.  Buckwheat, Sorghum, Brown rice, Quinoa, Millet, Coconut, Chick Pea, Certified GF Oats (like from Bobs Red Mill) and Nut Flours are all alternatives to regular flour and great additions to your GF flour.

Consider making your own condiments.  The most basic items such as ketchup, relish, kimchi, sauerkraut and even mustard and salad dressing have hidden gluten, dairy and other allergen irritators.  Looking at labels is worth the time. However, easy to make recipes are all over the internet and easy to customize to need and taste preference.

Steady as she goes towards food goals and a healthier and happier little boy.

In whatever your goals are, I wish you the very best.

I Loaf Cheese! ~Vegan Cheese~

                                             Gluten Free Dairy Free Vegan Cheese. 

Home made mostly vegan cheese is scrumptious! My kids voted it a winner 😀  And it tastes like nutty cheddar.  It was fun adding flavors that inspired color such as paprika and a pinch of tomato bullion.  (Tomato Bullion was the only non vegan item in this cheese.  Leave it out and you are Vegan golden….if that is what you are going for.)  Because I added Tomato Bullion I left out the salt suggested in the recipe.

^^^This is the link to the page I got my recipe from.

I found agar powder at the local Asian market for about two dollars, but I bet any store with an organic section may have all of these ingredients
. I used ordinary organic sliced almonds with skins on(more nutrition that way). I didn’t have any tomato paste so instead I used paprika and Tomato Bullion for color. I also did not use white miso. Mine is amber in color so that adds to the “cheddar” look.

It was easy to put together.  My sweet boy child helped and tasted his way through the whole process. I had a hint that it was good when he volunteered to lick the bowl after I let him taste the rubber scraper.  Mmmmm Mmmmm Good Mama!  Delishish!! 

Very fun.  I did a CrohnieBolognaIBD Mama Happy Dance right there in the kitchen! 😀 I will take any small victory I can get.  I have no shame.
This cheese shreds and melts and doesn’t taste all chemically or waxy or like bland plastic. (as you can tell we have tried a few vegan cheeses, some of which my little guy refused to eat) Cost wise this is super affordable in comparison, and is actually yummy

And because I made it myself, I know there are no odd ingredients or preservatives, colorings or hidden things Sweet Boy can’t have.
I think of this one as a Mom WIN!!
I am going to freeze some to see how it behaves after being thawed 😀
I am also on the hunt for a soy free version. But for now, this one is a hit.
As a mom, my first priority is my children.  I am eager to try new things that may enhance or make their lives better.  I love making home made, real food for them every single day.  It is worth every small effort I can make to fill their growing bodies with true, real food that will result in happy minds and full bellies.  I know I am growing their bodies and minds in a caring atmosphere that I create, and in a large way influence.

In a deep part of me I hope to raise children that are healthier and stronger than I am in mind, body and spirit.

One day at a time for my little sweet hearts.