Light Chia Seed pudding. Therefore, I prefer a lighter dessert. However, I want a light healthy dessert for my children and me. Therefore, I’ll try making a chocolate chia pudding. Also, chia seed provides energy, which is important for moms with young children. Also, children seem to have an endless amount of energy.
Light chia seed pudding recipe
ingredients:
1/4 cup chia seed
2 tsp maple syrup
pinch of kosher salt
1 cup non-dairy milk
1 tsp vanilla extract
Instructions:
Firstly, in a medium bowl mix chia seed, non-dairy milk, maple syrup, vanilla extract, and salt.
And then, pour in a mason jar.
Furthermore, refrigerate overnight.
This can be served with fruit.
Benefits of chia seed
Chia seed contains many healthy nutrients calcium, iron, zinc, copper, manganese, niacin, and magnesium. Not only does it contain essential vitamins, but it also helps to control blood sugar. As well as chia seeds contain a higher amount of omega3 than flaxseed. Furthermore, by adding water to the chia seed it bulks up and can be used to replace eggs. Besides, this replaces egg in dishes or baking recipes for vegan dishes.
Do try Light Chia Pudding. If you enjoy chia pudding, do try other baked goods like apple crumble muffin. I would love to try new dishes like a pot pie.
Vegan Almond Chocolate Bark. Lately, I wanted a treat for myself after a long day with my children. Also, I know my children would have to try them. These vegan chocolates are not very sweet and healthy. Not only that, these treats are simple to make. It requires only a couple of ingredients.
Vegan Almond Chocolate Bark Recipe
Ingredients:
1 1/2 cup of dark chocolate
1 cup roasted almond
Sprinkle of sea salt
Optional: pumpkin seed (roasted)
Instructions:
First, pour the chocolate chip into a bowl and place it in the microwave. Warm until the chocolates have softened, do stir them. Next, spread the chocolates on the top of the parchment paper. And add whole almonds or chopped ones on top. Then, sprinkle salt on top.
Refrigerate for 15 – 30 minutes.
Let the chocolate sit for 10 – 15 minutes before cutting. (Store in the refrigerator)
Fun Toppings
Besides, the above recipe to make fun toppings or to make chocolate bark appear fabulous by sprinkling dried coconut flakes all over. Or, do add dried cranberries all over the chocolate bark for a hint of color. If you want to make chocolate bark quickly, use the microwave to melt the chocolate. Also, sea salt adds a sweet-salty taste. Another thing, it is essential to toast the nuts to give them more flavor.
Do try this chocolate bark dessert or snack. If you enjoy this quick snack, do try snack balls. I would love to try new recipes like Peanut butter Squares.
Pork Meatball with Tangy Sauce. Hence, my children love spaghetti for dinner. And, I always want to make meatballs to go with spaghetti. Thus, I love my dad’s homemade meatballs. Furthermore, meatballs are simple to make. Not only are the meatballs delicious but they can be stored in the freezer to be eaten later. Furthermore, they are great freezer meals. Do try pork meatball with the tangy sauce.
Pork Meatball Recipe
Ingredients:
ground pork 1 pound
leek (chopped) 1
large egg 1
1/2 tsp salt
1/3 cup gluten-free panko
2 tbsp fresh basil
1/4 tsp pepper
Instructions:
Firstly, preheat the oven to 350 degrees F. Moreover, combine all the ingredients in a large bowl (ground pork, chopped leek, large egg, salt, gluten-free panko, fresh basil, and seasoned with pepper.
Afterward, With your hands, form the shape of the meatball.
Secondly, in a baking tray lined with aluminum foil and brush with oil.
Then, bake for 15 – 20 minutes.
Finally, test with a knife if juice comes out the meatball is ready.
Marinara Sauce
Ingredients:
2 tbsp olive oil
4 garlic clove (minced)
1 tsp dried oregano
1/2 tsp black pepper
1/3 cup white onion (diced)
Instructions:
To begin, start by turning on the stove and add in minced garlic. Let the garlic cook until softened. Then, add onion to cook until it changes in color.
Moreover, add olive oil, dried oregano, black pepper, sea salt, and basil.
Let all the ingredients simmer for 30 minutes. Then, let it cool.
Flavorful Meatball
The way to make a flavorful meatball by selecting a lump of the meat with higher fat content for a moist meatball. Also, for juicy meatball sear the surface with a pan before baking.
Non-dairy Stuffed Spaghetti Squash. Somedays, I want a one meal plan to reduce the leftovers, especially on a new recipe. Unfortunately, kids can be extremely picky. Hence, there are days I try something new and they have any at all. However, I would need to finish the rest myself. Therefore, I would love to make one meal plan.
Non-dairy Stuffed Spaghetti Squash Recipe
Ingredients:
Squash:
1 (2 – 3 pound) spaghetti squash
2 tbsp olive oil
kosher salt
Inside the squash:
1/2 lb chicken
1/2 lb sausage
3 garlic cloves (minced)
sundried tomato soak in oil (2 tbsp sundried tomato oil)
1 cup chicken broth
1/2 cup non-dairy milk
1/2 cup non-dairy cheese shred or slice
basil
salt and pepper
chili pepper
Instructions:
First, prepare the oven by setting the temperature to 375 degrees F. Then, cut the squash and remove the seeds. Next, drizzle olive oil on top. Place the cut side face down on the baking tray. Bake 35 – 40 minutes.
While the squash is baking, do work on the other ingredients that go in the squash. Secondly, turn on the stove and add oil to the skillet. Sauté garlic, drizzle sundried tomato oil, and olive oil in the squash. Once the garlic is cooked enough and adds protein.
Season with salt and pepper, and chili flakes.
After the protein, has been fully cooked, add in chicken broth, and non-dairy milk.
When the time has reached 40 minutes, remove squash from the oven and take a fork to scrape the inside content of the squash. Last but not least, add non-dairy cheese on top of the squash. Bake for 10 – 15 minutes until the cheese is all melted.
Stuffed Spaghetti Squash Tip
Spaghetti squash is a fantastic dish to stay healthy. Squash is a vegetable that has the appearance of spaghetti. Therefore, you can omit the carbohydrates and have lots of good vegetables. Thus, you can easily add any ingredients that you have in the fridge. If you enjoy the strand of the squash more visible less mushy, do bake for 35 – 40 minutes. However, for the strands to be much softer do bake for 45 minutes – 1 hour. Also, when the squash is cooked until the low temperature at 375 degrees F the squash will be firmer.
Vegan Dairy-free Cheesecake. Hence, vegan cheesecake is creamy and sweet. Also, the instruction is simple. Therefore, there is no baking involved. Follow the instruction, then place the cheesecake in the freezer to allow it to set.
Vegan Dairy-free cheesecake recipe
Ingredients:
Crust:
10 Medjool date
gluten-free cereal 2 cup
unsweetened coconut shred 2 tbsp
coconut oil 2 tbsp
1 tsp vanilla extract
pinch of sea salt
Filling:
2 cup raw cashew (soak for 4 – 6 hour, drain)
1/3 cup coconut oil (melted)
1/3 cup lemon juice
1/2 cup maple syrup
1 tbsp vanilla extract
1/2 tbsp water
Instructions:
Firstly, take a food processor and blend the cereal.
Furthermore, add in the dates. Combine the mixture.
Secondly, mix in coconut shred, coconut oil, vanilla extract, and salt. Subsequently, scoop the mixture into the muffin tin. Press down to remove the air.
Moreover, in a bowl, soak the cashew for 4 – 6 hours. Throw out the water.
Finally, in a food processor blend cashew, oil, lemon juice, maple syrup, and vanilla extract. As well as that, if the mixture is too thick, do add water.
Before, scoop the filling into the muffin tin. Tap the pan to remove the bubbles and to flatten the surface.
Last but not least, freeze for 4 hours.
To serve, remove from the freezer for 5 – 10 minutes. Use a knife to go around the edges and the bottom. This will help with the removal.
Tips for making Vegan Cheesecake
Do buy cashew in bulk.
It is essential to soak cashew for some time to allow the nut to soften before blending in the processor
Of course, use a good quality food processor to blend the cashew smoothly
Of course, for a creamier cheesecake, do blend in vegan cream cheese, cashew, and coconut milk
If you are switching toa vegan diet, you will not miss out on having cheesecake. Also, they still taste good or as close to a regular cheesecake as possible.
Gluten-free Pretzel Bites. Ol loves the crunchy store-bought gluten-free pretzel snacks. Nevertheless, they are hard and crunchy which my son seems to love. He loves anything with a crunch especially chips. Therefore, I wanted to try making breakfast pretzel bites. Additionally, when I sprinkle kosher salt on top as a seasoning it is quite nice. These remind me of a pretzel.
Gluten-free Pretzel Bites Recipe
Ingredients:
Baking spices:
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown rice flour
kosher salt 1 tbsp
potato starch 1 cup
psyllium husk 1 tbsp
yeast 1 1/2 tsp
salt 1 tsp
tapioca flour 1 cup
3/4 cup white rice flour
1 tsp xanthan gum
Oil and vinegar:
1 tsp apple cider vinegar
1/4 cup olive oil
Condiments:
1 tbsp honey
1 tbsp butter
Liquid:
1 1/4 cup water (105 – 110 degrees)
Other:
1/4 cup Non-dairy milk
Instructions:
In a bowl, add yeast in warm water with honey. At this time, allow it to sit for 10 minutes.
With a large bowl, add baking powder, baking soda, brown rice flour, kosher salt, potato starch, psyllium husk, tapioca flour, and white rice flour. Mix well. Then, add in the yeast to the dry mixture. Not only pour in non-dairy milk but also if it is too dry. Next, do add in the olive oil and vinegar. Afterward, mix some more.
Apply olive oil all over the dough. Furthermore, cover the bowl with plastic wrap and a warm towel. Let the dough rise for an hour.
Knead the dough. Moreover, roll it out into a long line. Cut into 1 inches in size.
Finally, place onto baking tray. Leave spaces between each one. As well as that for color, brush with olive oil or butter or egg yolk on the surface. Sprinkle kosher salt on top for taste.
Bake 15 minutes in 400 degrees.
Remove from the oven. Let it cool.
Fun Pretzel Ideas
Additionally, for those who enjoys a sweet pretzel, try a cinnamon-sugar bite. As well as that those who enjoy a salty pretzel snack, pour a creamy cheddar cheese sauce on top of the snack. Other ways to make these snack tastier, do make a delicious dipping sauce to go with it. In short, sauces such as honey mustard, ranch dressing, peanut butter, or hummus.
Do try gluten-free pretzel bites. Are there pretzel bite flavors you enjoy?
This week I am making creamy tomato soup. There are a lot of options with soup. Soup can be thick, creamy, chunky, and liquid with solids. Today there are many terms you hear often with soup for example bisque, chowder, stock or broth, bouillon, and consommé. You have a choice of different meats seafood, chicken, pork or beef bone to add more flavor. Choices of liquids to add for thickness or smoothness with dairy, non-dairy, cream, and cheese to give the creamy element.
Certain spices can remind people of a different culture. If by adding chili powder, they can give it a kick. Fantastic for cold weather. Soups are wonderful to keep you hydrated during cold winter weather. In the olden days, pots are not as strong they cannot handle the heat. With the past, soups were cooked by adding hot stones to cook the soup. The importance of soup is the cooking process to take out all the nutrients from the protein and vegetables.
Creamy Tomato Soup
Ingredients:
2 tbsp. vegan butter
1 onion(diced)
2 clove of garlic
4 cup of tomato
1/4 tsp baking soda
1 tsp parsley
1 large bay leaf
1/4 tsp salt
1 tbsp. basil
2 tsp honey
salt and pepper
Instructions:
In a medium pot, turn on the stove to allow vegan butter to melt.
Chop and peel onions. Dice onions. Mince the garlic.
Add garlic in the pan, saute the garlic and add in the onions. Cook and stir to combine.
Place tomatoes, broth, baking soda, parsley, and bay leaves. Let it cool. Once boiled. Lower the heat.
Remove the large herb such as bay leaves. Allow it to cool and puree the soup.
Can add gluten-free crouton on the top of the soup. I like to stir in a little of the non-dairy milk to make it creamy.
Enjoy!
What to Add to Soup
fresh diced tomato on top
pesto on top
saute bacon and onion on top
chunks of chicken with spinach
fresh basil on top
The benefit of Tomato Soup
Creamy tomato soup is a wonderful simple nutritional soup to have weekly. Tomato has a large amount of lycopene, which is good for inflammations. You can make a quick lunch grill cheese with creamy tomato soup. What can you have with tomato soup? You can have soup with mozzarella stick, avocado salad or with BLT. Tomato soup can be stored in the freezer. If you want to freeze the soup, do not add dairy products in it until you want to have the soup. It can be stored for 6 months.
If you are always looking at a screen, do have soup to help with your eyes nice and strong. What I should try are Asian gluten-free meal ideas.
When I think of the Christmas holidays, I always think of gingerbread. Why do we think of ginger and spice? These dried ingredients like cinnamon and ginger do keep very well. Ginger is fantastic to hide other ingredients. In the olden days, to make gingerbread you would need potash to help it rise. Unfortunately, potash has an unpleasant taste. Ginger helps to cover the taste. Those who travel regularly the spices used to remind them of home. Therefore, every holiday we bake treats pass down to remember the good times. And, this helps to preserve the tradition. Why not gluten-free vegan gingerbread cookie.
Holiday Treat
I have never given my children gingerbread cookies. They always had shortbread or sugar cookies. This year, their school gave them gingerbread cookies as gifts. The first things my kids ate were the icing and sprinkles. Of course, they ate the buttons which are smarties next. Then, the gingerbread cookies. I wanted to try making a gluten-free vegan gingerbread cookie.
Gluten-free Vegan Gingerbread Cookie Recipe
Ingredients:
1 1/4 cup of buckwheat flour
1 cup gluten-free oat flour
1/2 cup of coconut sugar
3 tbsp. coconut oil (melted)
4 tbsp. vegan butter
1 tsp gluten-free baking powder
2 tsp ground ginger
1/2 tsp ground cinnamon
salt and pepper
nutmeg (optional)
Instructions:
Sieve the flour. Add in baking powder and mix together.
Add in coconut oil and butter. Combine.
Roll the batter into a ball. Take a plastic wrap to wrap the dough. Refrigerate for 30 minutes.
After 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
Roll the dough on the counter. The dough should be 1 cm thick.
Cut the gingerbread man shape with a mold. Use a spatula to gently move the cookie onto a baking sheet.
Bake for 12-15 minutes.
Let it cool.
Cookies
My daughter really likes gingerbread cookies. These cookies are healthy made from buckwheat and gluten-free oat flour. Buckwheat flour provides energy. These four have protein and fiber. Oat flour helps to lower cholesterol. Surprisingly, my daughter is not fond of spicy food. These treats had a slight ginger flavor at the end. And, they were filling treats. Do try these Gluten-free vegan gingerbread cookies.
Every couple of weeks I love to try a new baked good recipe. My daughter loves anything with chocolate chips. She would easily gobble anything up with chocolate. This week, I made her banana bar with chocolate chips. They have the same shape as granola bars which are easy to snack on. Lately, she seems to love to snack on granola bars. My little calls them Daddy’s breakfast. It is funny the things children come up with.
Chocolaty Goodness
You can be creative with these delicious banana bars. Apply a layer of Nutella on the top and add another banana bar on top to make it into a sandwich. Or, you can allow your little ones to have fun by letting them apply icing on top and let them sprinkle mini chocolate chips or even some nuts. This will be more like a dessert or a treat than a breakfast item. The third option, drizzle chocolate syrup on top of the banana bars and add an assortment of fruits. Just have fun with this.
Banana Bar with Chocolate Chips Recipe
Ingredient:
5 ripe bananas
3/4 cup of brown sugar
1/4 cup of coconut oil
1/4 cup of non-dairy milk
2 egg replacer
1 3/4 cup of gluten-free flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup of mini chocolate chips
Instructions:
Turn on the oven to 350 degrees Fahrenheit. Spry flat baking pan. Set aside.
Peel banana. Mash bananas with a fork. Add brown sugar, oil, non-dairy milk, and egg replacer.
In another bowl, add all dry ingredients. In Separate bowl, add all wet ingredients.
Mix all dry and wet ingredients together.
Take a spatula and fold in chocolate chips.
Pour the batter in the baking pan. Spread it all over a baking pan. Sprinkle chocolate chips on top.
Bake for 18-20 minutes. Check with toothpick to see if the banana bar has cooked through.
Allow it to cool. Cut into squares.
Freeze Them for Later
These banana bars with chocolate chips can be saved for later. You can bake a large batch and freeze them for later. On weeks, where the schedule gets extremely busy no time for baking. You can defrost them the night before and have them in the morning. They are lovely breakfast items. And, you can add some toasted walnuts for texture. Do make these delicious Banana bars with chocolate chips.
If you enjoy cookies for Christmas, do try these gluten-free shortbread cookies.
This December, I wanted to give baked goods as part of a Christmas gift to others. When I think about the Christmas holiday, I think of treats: gingerbread, candy canes, shortbread cookies, etc. I love shortbread cookies. Shortbread cookies are always the first to come to my mind when I think of cookies. Shortbread cookies are high in butter; therefore, is both crumbly and tender. It is rich but very addictive. This year I am going to make gluten-free shortbread cookies.
About Shortbread
These treats are lovely. They originated in Scotland. Originally they were biscuits made from three simple ingredients white sugar, butter, and oat flour. Shortbread originated from a high percentage of butter recipe. Short is the term used when placed in both biscuits and pastries. It gives the meaning of crumbly. Therefore, this is how a shortening name came from.
Gluten-free Shortbread Cookies Recipe
Ingredients:
1-2 tbsp. maple syrup or honey
8 tbsp. coconut flour
1/2 tsp vanilla extract
4 tbsp. of butter or vegan butter
Instructions:
Preheat the oven 350-degree Fahleite. Take out a baking pan. Spray pan with oil to prevent a cookie from sticking to the pan.
In a small bowl, add butter and coconut flour. Blend with an electric mixer.
Add maple syrup and vanilla to mixture. Mix well.
Use a spoon to scoop batter on to the baking pan. Take a fork and press down.
Bake for 8 – 10 minutes.
Allow the cookie to slightly brown.
Remove from the oven. Let it cool.
Gift
Homemade baked goods are always a lovely gift. If you have a long list to shop for, you want to stay on budget. Homemade items would help with the cost. Sometimes the cost can add up, if you need to buy for your children, significant other, siblings, parents, teachers, your children’s friends, etc. This is quite a list. Anyways, who can resist buttery shortbread cookies? Do consider making baked goods like these gluten-free shortbread cookies as gifts.
If you are turning to plant-based food, you might like my vegan egg post.
Or, I should try something different like a Snowmen meringue cookie.
Now, I am always trying different recipes or ways to sneak more vegetables into my child’s diet. My son does not like carrots or cabbage. I try encouraging him by getting him to one bite even that is difficult. He is a picky eater. However, he loves soup. Why not make him a sweeter soup like kabocha sweet creamy soup.
Kabocha Sweet Creamy Soup Recipe
Ingredients:
I medium sized kabocha
3-4 cups vegetable broth or homemade bone broth
4 garlic, minced
1 tsp sea salt
1 cup non-dairy milk
Instructions:
In a medium-size pot, fill with water. Allow the water to boil.
Place the squash in the water. Kabocha should take 10-15minutes to cook. Allow it to cook longer until the squash is soft.
Remove squash from the hot water. Let it cool.
Peel the outer layer. Cut into squares.
In another pot, pour the broth. Add salt and garlic. Then, add the kabocha.
Once the soup comes to a boil. Turn down the stove. Let the soup simmer.
This should cook 20 minutes or pour the soup in the crockpot.
Lastly, add non-dairy milk. Cook for 5-10minutes. Stir occasionally.
Read to serve.
How to Sneak in More Nutrient
Puree various vegetables like squash, carrot and add to soup
Add broth into every dish you cook
Make spiral noodle with a vegetable like a carrot and zucchini
Make smoothie to sneak in small amounts of kale and spinach
Add shredded vegetable into pasta sauce
Minced vegetable in a processor to add into omelets
Bake vegetable dish with melted cheese
Drizzle balsamic vinaigrette to vegetable
Added shredded vegetable in the batter of a baked loaf of bread or muffin
What to Know About Squash
How to choose a kabocha squash. You should choose one that feels heavy. Make sure there are no soft areas on the squash. Kabocha is hard to cut with a tougher skin. Be very careful. Take a knife by starting in the middle of the squash. Rock back and forth with your body weight to slowly cut the squash. Continue until you cut the large pieces. The seeds in the center can be eaten as a snack. You can put this aside.
My children and I like this soup. The soup is sweet and creamy. They had a lot. You should try this soup kabocha sweet creamy soup a try.
You might want to try Asian soup for fall. My family loves soup for the fall or even year-round. Maybe the next one I would like to try is a broccoli kabocha soup.
Lately, the weather has been getting hotter. Summer is definitely here. To me, summer is all about cold dessert and delicious fresh fruits. My kids love their treats namely ice cream. They love flavors like vanilla, chocolate and strawberry flavors. I have been purchasing these dairy-free gluten-free ice cream treats regularly sometimes as a bribe or sometimes as a reward. Then, one day a thought came to me why don’t I get an ice cream maker to make cold dessert for the kids. I would be able to make gluten-free Dairy-free Ice cream treats regularly.
Dairy-free ice cream
I have tried two recipes my children seems to love Strawberry and vanilla gluten-free and dairy-free ice cream.
Vanilla ice cream
Dairy-free strawberry ice cream
Ingredient:
3 cup of strawberry (frozen or fresh)
1 (15oz) coconut milk full fat
1/3 cup honey
Equipment:
Ninja Chef Countertop blender with 1500 watt
Instructions:
Add all the ingredients in the blender. Blend together.
Vegan Vanilla Ice cream
Ingredients:
1/2 cup medjool dates
2 can full fat coconut milk
1/2 tsp sea salt
2 tbsp. maple syrup
1 dash cinnamon
1 tbsp. vanilla
Strawberry Ice cream
Instructions:
Put all the ingredients into a blender. Turn to ice cream setting on Ninja blender. Once the blender count down the amount of time require to make the ice cream.
The ice cream is done.
Place in the fridge to freeze.
Note: Need to take out the ice cream for 10-30minutes in room temperature or refridgerator to allow it to soften. Or, the ice cream will be very icy.
How to make ice cream fun:
-Add colorful sprinkles on top
-Crumble nuts or granola to add texture
-Get large gluten-free cookies to make it into ice cream sandwich
-Add some spice like cinnamon, nutmeg, clove and pumpkin spice
-Drizzle balsamic sauce on top of the vanilla ice cream
Dairy-free Gluten-free Brands
Luna and Larry’s Chocolate Hazelnut Frudge
So delicious Turtle trails
Treat
Ever since I was little, I will never get tired of ice cream. My husband find it funny I can have ice cream all year long. It looks like my daughter is the same. I love the different flavor for ice cream. You can always add something sprinkles or things to ice cream to make it fun.
Benefits of Vegan Ice cream
Choosing vegan ice cream, there are many benefits besides helping with the food allergies. Vegan ice cream will help with weight loss, less bloating, clear skin and help sinus issues. Did you know making the choice of choosing vegan will help with the environment? Animal products create lots of waste and are bad for the environment.
Do you look for snacks that are healthy? How about allergy free snacks? My daughter has multiple food allergies, I am constantly looking for healthy allergy-free snacks. Yummy Allergy-Free Snacks.
The Safe and Fair Food Company Blue Cinnamon Granola
Product:
Granola
Ingredients:
This product contains oat, brown rice, cane sugar, sunflower, dried blueberry, millet, cinnamon, and sea salt.
Free of:
Free of gluten, Free of nut, No GMO, free of egg, free of dairy, Free of soy, Vegan
88 Acres, Organic Dark Chocolate Sunflower Seed
Rich dark chocolate with roasted sunflower.
Free of:
Vegan, gluten-free, nut-free, dairy-free, soy-free, sesame-free, and non-gmo.
I love trying new recipes, but when you are on a tight timeline you just need a little help. If you have a food allergy you need avoid certain food, but this can cause you to be missing some nutrient to your diet. Then, you might consider taking a supplement to help you with this area. There is a brand called MegaFood a wonderful product focused on purely natural products. They are free of gluten, nut, etc. This product focus mainly on having high standard products.
Please do take a look at www.snacksafely.com to learn more about allergy-free snacks.
If you have some time, you can take a look the granola recipe I have tried.
When I was little my dad owned a pizza restaurant, where I learn about American food. I had fond memories of the time I spend with my family, I was too little to help. I learned a little about restaurant life. And, I learned to make pizza and ribs.
pizza
I loved it when my dad prepares meals for me at the restaurant. It was delicious. We would be in the restaurant early and stay late to clean up. Making pizza crust, I never got tired of pizza. A Gluten-free Dairy-free Egg-free Pizza
Gluten-free Dairy-Free Egg-free Pizza Crust
Ingredient
1 tbsp honey
1 1/4 cup gluten-free flour
1 1/2 tsp yeast
3/4 tsp salt
2 tbsp olive oil
1 tsp baking powder
1 cup water
1 tbsp psyllium husk
Instruction:
In a cup with warm water add yeast. Add honey. Mix well. Let the mixture sit for 10 minutes.
In another bowl, add flour, salt, baking powder, and psyllium husk. Combine. Once combined, add yeast mixture.
Then, add olive oil. Mix together. The batter would look like cookie dough.
Take a cloth and cover the batter to let it rise. It should sit for 30 minutes.
After 30 minutes, press dough into pizza pan. Let the dough rise for approximately 10 minutes.
Turn the oven to 425 degree Fairinheight. Bake for 15-20 minutes. Remove from the oven.
Pizza Topping
Ingredients:
1 Pizza crust
175 g – 200 g ham
1/2 cup spinach
1/2 – 1 cup vegan cheese (cheddar or morzella)
Instructions:
Take the pizza crust.
Add spinach and ham all over the pizza.
Spread the cheese all over the pizza.
Turn oven at 375 degree Fairinheight. Place the pizza in the oven.
Bake for 10-15minutes. After 15minutes. Let the pizza cool.
Comfort Food
I enjoy having a slice of pizza; a break from everyday food. Don’t you love comfort Food? Pizza has always been mine. You can add as many toppings or as much cheese as you would like. Free to do as I like.
Daughter’s Food Sensitivity
My daughter miss pizza the most after finding out her food sensitivity. She cannot have tomato, dairy, and gluten. Unfortunately, I haven’t found a sauce recipe to replace the tomato sauce. She enjoys the gluten-free dairy-free egg-free pizza.
ham and spinach pizza
Mom Goal
Being a mom is hard work, I believe seeing my daughter enjoy the dish. This is worth the sacrifice. Next, I would love to make crossiant.
You might like to try the butternut squash mac and cheese recipe
Lately, there has been a lot of birthday celebration with family and friends. My little one with her food sensitivity won’t be able to have her regular treats. I decided to try making a birthday cake or cupcakes for her class. It is interesting how most of the recipe I look at use icing sugar as part of the batter. Making a cake is as tricky as baking a loaf of bread, I tried several recipes, finally found one that works for me. Gluten-free Cake with No Dairy and Egg-free.
chocolate cake
Gluten-free Cake with No Dairy and Egg free Recipe
Ingredients:
3/4 cup brown rice flour
1/4 cup potato flour
3/4 cup cocoa powder
1 1/2 cup hot water
2 egg replacer
3/4 cup tapioca flour
1 tsp xanthan gum
1 1/2 cup sugar
2/3 cup coconut oil
1 tsp vanilla extract
1 tbsp. baking powder
Instructions:
Preheat oven to 350 degree.
Spray parm oil on 9 inch cake pan.
In a large bowl, add in brown rice flour, tapioca flour, potato flour, xanthan gum, baking powder, and sugar. Mix well.
In a medium bowl, mix together hot water and cocoa powder.
Then, add in coconut oil, egg replacer and vanilla extract. Once mixed. Combine the chocolate mixture with the liquid mixture. Stir.
Pour the batter into cake pan. Bake cake for 35mins.
Once the cake reach 35mins. Remove from oven. Let the cake cool before adding the frosting.
If you want to try making gluten-free bread, you can a recipe on my website.
Coconut Frosting:
Ingredient:
2 cup coconut milk
1/2 cup powder sugar
1 tsp vanilla extract
Tip: refrigerate coconut milk whole night before using
Instruction:
All ingredients into a bowl.
Mix with electric mixer. Low to medium speed.
Once the mixture becomes fluffy place in fridge, If not being use right away. If the cake has cooled enough, decorate the cake with frosting.
Previous Cake Experience
What I did for a trial run for the cake recipe. I made cupcakes for my daughter to see if she likes the cake before making an actual cake. My daughter really enjoy gluten-free Cake with No Dairy and Egg-free.
Charchar recently received a blood splat test to test her food sensitivity. She had her finger pricked by the Doctor who fills a sheet with eight circles. Once we reach the three weeks I was getting anxious to see what Charchar was sensitive to. I wish she would be sensitive to gluten, not dairy, or eggs since Charchar really likes her cheese and her egg custard. I making her gluten-free healthy granola bars would help.
Photo by Dana Tentis from Pexels
Results
Once the Doctor gave me the results I was a little overwhelmed with the results. I am glad to have finally found out what Charchar’s sensitivity to and be able to change what I feed her. I thought she would be sensitive to either gluten, instead of dairy or eggs but no it was more detail than what I thought. I found out she is sensitive to not only dairy, egg, wheat but twenty other food items. This was not what I thought I would find out from the blood splat test. However, it is amazing to find out the amount of detail from the test.
Food Sensitive Snack
After I found out Charchars food sensitivity I decided to go shopping to get ideas. Most snacks have one or two ingredient Charchar has a sensitivity to. It was a little frustrating. I decided to spend more time making gluten-free healthy granola bar.
Homemade Granola Bar
2 cup pitted dates
1/4 cup nut butter
1 pinch of salt
1/2 cup unsweetened coconut shred
3/4 cup of raw cashew nut
1/2 cup of walnut
Assortment of nuts
Instructions:
Put everything into food processor except the walnut. Once everything is combined. Add the walnut.
Lined the parchment paper in to the 9 inch baking pan. Pour the mixture into the pan. Press the mixture into the pan.
Refrigerate for 30 minutes.
Cut with a knife into bar shape. Store in a closed container in a refrigerator.
Charchar’s Snack Bar
She enjoys the new snack. The bar has a natural sweetness due to the dates. The nut gives a crunchy texture. Walnut act as a good liver support. The nut is good source of high protein diet. The granola bar is a healthy treat. These bars is a better treat or a better option.
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