Archive for March, 2012

Oven Baked Apple Doughnut Holes

Saturday morning…… and I WANT A DOUGHNUT!! LOL! Not just any doughnut mind you….I want one of those simply delicious doughy cinnamony apple fritters! It’s been ages since I’ve had one….but that just sounded like heaven this morning! But… fried and full of gluten and dairy?!  Yugh! I don’t think so… how about a healthier version that’s allergy-friendly and still just as tasty and will satisfy my doughnut craving?! These little babies sure did the trick!! Full of moist apple spice goodness and covered in cinnamon sugar….AND they are baked!! YES! I was a little skeptical at first when mixing up the batter…..its really, reallllly thick! (yes, that’s normal when it does the same for you! LOL) but they turned out perfect! Patience is NOT a virtue of mine (just ask my husband 😉 haha) so in my rush to get them coated, I didn’t wait and its a little hot on the fingers! Haha… but SOO worth it when you pop one of these scrumptious little guys in your mouth!! You just kind of sigh into a huge mouthful of bliss as you scarf these down (maybe that was just me?!?) Anyway, I just had to share, as many of you are probably now just getting up and wondering what to have for breakfast, maybe you’ll give these a try! Enjoy! 🙂

Oven Baked Apple Doughnut Holes (Printable Version)

1/4 cup brown sugar

1/4 cup white sugar

1 1/2 cups gluten free flour

¾ tsp xanthan gum

1 3/4 tsp baking powder

1/2 tsp nutmeg

1/3 cup cold non-dairy butter

1 egg

1/4 cup almond milk

1 1/2 cups minced apple, peeled and cored

 To Coat:

1/4 cup non-dairy butter, melted

1/3 cup sugar

1 tsp cinnamon

Preheat oven to 350 degrees. In a mixing bowl, combine sugars, flour, gum, baking powder, and nutmeg. Cut in to the cold butter using a pastry blender.

In a separate bowl, beat together the egg and milk. Fold in the apples. Add to the dry ingredients. Stir until well combined. Using a small cookie scoop, fill each cup of a greased mini muffin pan. Bake 15-18 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool 5 minutes. Remove doughnuts from the pan and dip each doughnut into the melted butter.  Coat with cinnamon and sugar.

Baked Mac & Cheese Cups

Who doesn’t love macaroni and cheese right?! That’s one of the big things I missed going dairy free….. I do splurge once in awhile and have a little tiny bit of cheese in something… I’m using this recipe for my splurge this time! LOL! I tried this once before, and used quinoa macaroni…..yugh! Not a fan of quinoa. I also had a blonde moment apparently, because I made my sauce with sweetened, vanilla flavored almond milk……thats what i had…..didn’t even think about it. So….my sauce was a little, uhm, off to say the least. I had my husband taste it not knowing what it was…he asked me if it was butterscotch?! Hahahaha! Oops! So the second time around I got plain, unflavored, unsweetened milk, and got brown rice pasta…..much much better!! They turned out perfect and didn’t even stick to the pan at all either!! So next time you’re having a mac & cheese craving give these a try! The bake up nicely, with a crunchy crust! They are gluten free and almost dairy free, you could use soy cheese to make it completely dairy free! YUM!! Can’t wait to make em again! LOL Enjoy! 🙂

Baked  Mac & Cheese Cups (Printable Version)

1 Tbsp non-dairy butter

1 Tbsp gluten free flour

1/2 cup unsweetened, unflav almond milk

1/2 cup shredded sharp cheddar cheese

1 cup gluten free brown rice macaroni

dash ground black pepper

1/2 tsp salt

3 Tbsp gluten free bread crumbs

Heat oven to 350 F.

Cook the macaroni following the directions on the package.

While the pasta is cooking, melt the butter over medium low heat in a small sauce pan. Add flour and whisk to combine into a thick paste. Cook, stirring, until roux is cooked, but not brown. Add the milk and whisk. Continue to stir until sauce is bubbly and thick. Stir in most of the cheese. Add the salt and pepper. Fold the macaroni into the cheese sauce. Spoon the mac and cheese into a 6-cup greased muffin pan, pushing the mac and cheese firmly into each cup. Top with the remaining cheese and the bread crumbs. Bake for 35 minutes or until the tops are lightly browned.  Let them cool in the pan for 5 minutes. Using a butter knife, run it around the edges of the muffins to loosen before removing from pan.

Baked Coconut Chicken (Gluten & Dairy Free)

Baked coconut chicken with fresh pineapple?!? Mmmmmmm…. It’s not only got great tropical flavor, its healthy and allergy-friendly too! Tender chicken with a sweet, crunchy coating combined with fresh juicy pineapple and its like heavenly bliss in each bite! I’m also gonna teach you a few little tricks about pineapple…. when you’re at the store and need a ripe pineapple, pull out one of the leaves…..if it comes right off, it’s ripe and ready to eat! If it sticks and won’t come out or is hard to pull out, its not ripe yet! The other thing is if you put salt on fresh pineapple it actually cuts the acidity, and makes it sweeter without the acidic bite afterwards! Neat huh?! LOL, anyhow, the other thing I did was to slice a chicken breast in half horizontally so its nice and thin, then cut them into strips. If the chicken is too thick (which mine usually is cause I’m lazy most days!) it isn’t cooked when it should be done, then the outside gets overcooked and the meat gets dry! Yugh! But these turned out perfect!! Serve them up with a fresh green salad and you’ve got a healthy and flavorful meal in under 30 minutes! What’s not to love about that?! Give this one a try!! Next up….. Honey-Lime Grilled Chicken! YUM! Coming soon….. Enjoy! 🙂

Baked Coconut Chicken (Printable Version)


1 lb chicken, cut into thin strips
Cooking spray

1/4 cup GF flour
Pinch salt

Pinch garlic powder

1 large egg
pinch salt

1 cup GF Panko bread crumbs

1/2 cup sweetened shredded coconut
1/2 teaspoon salt


Preheat oven to 450 degrees Fahrenheit.

Spray aluminum foil lined baking sheet with non-stick cooking spray

Bowl 1- add flour and spices. Mix.

Bowl 2-Add eggs and salt. Beat lightly with fork.

Bowl 3- Add panko, coconut and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in egg. Drip off excess.

Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

Place breaded chicken tenders prepared baking sheet

Bake chicken for 18-20 minutes depending on thickness of the tenders.

5-Fruit Pie with Oatmeal Crumble Crust (Gluten & Dairy Free!!)

Oh how I love pie! And oh….what a pain it is to make pie crust, especially gluten free pie crust! I used to cheat before I was gluten-free and just use the frozen pre-made pie crusts, but now….. i don’t have that option. So….whats a girl to do?! Well, I’ve got the solution right here, and it’s pretty darn tasty, not to mention easy! This is the best pie….so yummy and fruity, and you can’t feel too guilty cause not only is it full of oats, its got 5 kinds of fruit!! This crust would probably work well for most pies and tart crusts too…. so next time you’re having a pie craving and think you can’t have any or just don’t have time to attempt an awful crumbly gluten free pie crust, think again and give this one a try!! Hope you like it! Enjoy! 🙂

5-Fruit Pie with Oatmeal Crumble Crust (Printable Version)

Crust & Topping:

1-1/2 cups quick-cooking oats

1 cup gluten free  flour

½ tsp xanthan gum

¼ tsp cinnamon

1/2 cup packed brown sugar

10 Tbsp non-dairy butter, melted

In a large bowl, combine the oats, flour, gum, cinnamon, brown sugar and butter; set aside 3/4 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 10 minutes.

Pie Filling:

1 cup sugar

1/3 c gluten free flour

Dash of xanthan gum

Dash of cinnamon

4 cups total of fruit: use equal amounts of blackberries, blueberries, raspberries, diced strawberries, and diced peeled peaches

In a large bowl combine the pie filling and spoon into crust. Bake for 15 minutes. Remove from oven and sprinkle with reserved oat mixture. Bake for 30-40 minutes or until topping is lightly browned. Cool on a wire rack.

Deluxe Carrot Cake Bites (Gluten &Dairy Free)

I love, love, LOVE carrot cake…..well, ok…….I love my mom’s recipe for carrot cake, although I’ve changed it to be gluten and dairy free, and a little healthier too! Its not your typical dry and boring carrot cake. This is moist and flavorful and chock full of healthy goodness! I wasn’t sure if i would like it without my favorite cream cheese frosting, but I used the plain white betty crocker frosting and it was just as good!! I also decided to make these in bite-size instead of a whole cake…this way they cook faster (and since I’d been craving them all day I wanted one as soon as possible!!) and they are a little more portion controlled. Not that this helped…… I probably ate MORE!! They are certainly addictive!! Even hubby liked them (I made half without raisins just for him, and without those and the cream cheese, 2 things that turned him off of carrot cake before, he actually liked these!!) I need to kick my sugar addiction again….. i was doing so well for awhile there!! So….. gonna stick with making posting  non-dessert items for awhile! Haha…..i know, yeah right, right?! You know me well! Enjoy! 🙂

Deluxe Carrot Cake Bites (Printable Version)

Cream together:

1 c sugar

½  c applesauce

2 eggs

Sift together & add to creamed ingredients:

1 c gluten free flour

½ tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

Add and fold in:

1 c crushed drained pineapple

1 c shredded carrots

1/4 c diced walnuts

1/4 c coconut

¼ c raisins

Bake in greased 24-cup mini-muffin pan for 20-25  min at 350 F,  or until a toothpick inserted into center of muffin comes out clean. Let sit in pan 10 minutes, then remove to cooling rack. Once cooled, frost with GF white frosting (Betty Crocker) and refrigerate.

Makes 24 mini-cupcakes

French Toast 2 Ways (Gluten, Dairy & Yeast Free!!)

After making 4 loaves worth of french toast for an office function last week, I’ve been missing french toast BAD!! But… gluten free bread sucks, and since I’m on a yeast free diet…. that’s not gonna work anyways. I need something that’s gonna curb my french toast cravings that’s gluten, dairy and yeast free….so whats a girl to do?!? Well…. I made french toast muffins. YUM! It still wasn’t enough to banish those cravings….and i was getting sick of muffins. With my hubby gone last week, what in the world am I supposed to do with a whole batch of muffins?! Oh…. how about I create a french toast casserole using up the muffins?!? Genius!! The end result was absolutely scrumptious!! Its tasty no matter how you eat it…. hot, warm, cold, with or without syrup. It even got the seal of approval from my husband when he got back last night. Yup…..we ate it for dessert and then again this morning for breakfast!! Its almost like a bread pudding actually, but chock full of that wonderful eggy french toast flavor! Give these a try and enjoy! 🙂

French Toast Muffins  (Printable Version)          

1 cup gluten free flour

1/2 tsp xanthan gum

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp powdered cinnamon

1/4 tsp ground nutmeg

Dash of salt

2 eggs

1/2 cup almond milk + ½ tsp lemon juice

1/2 tsp maple extract

2 Tbsp melted non-dairy butter

3 Tbsp pure maple syrup

Confectioners’ sugar for dusting

  1. Preheat the oven to 400ºF. Spray top only of muffin pan. Line 6 muffin cups with muffin liners.
  2. Combine almond milk and lemon juice, let sit 5-10 minutes.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together the “buttermilk”, maple extract, eggs and melted butter. Add to dry ingredients and stir until just mixed.
  5. Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 12 to 15 minutes.
  6. Use a toothpick to poke holes in the muffin tops and gently spoon or brush maple syrup onto each muffin.  Dust with confectioners’ sugar and serve.

French Toast Casserole (Printable Version)


4 muffins, cubed
4 eggs
1 cup almond milk
1/4 cup white sugar, divided
1/4 tsp salt
1 tsp vanilla
1 Tbsp non-dairy margarine, softened
1 tsp ground cinnamon
1/8 tsp ground nutmeg


1. Preheat oven to 350 degrees F. Lightly grease an 8×8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. Drizzle with syrup and sprinkle with powdered sugar.

Baked Spaghetti Cups (GF)

Plain ole spaghetti gets pretty boring…so why not spice it up by turning it into these delicious and cute little baked cups?! They go great with my super yummy cheddar herb biscuits and a salad! There are lots of other options with these too. You could try using Alfredo sauce or even cream of mushroom soup, like in my  baked spaghetti casserole recipe. I pretty much just made these for my husband because I can’t have tomatoes….but it killed me not being able to eat them because they smelled and looked SOO good! I’m thinking I’m gonna have to give in and order some Nomato sauce! Anyone try that before?! You could also stick some chopped/shredded veggies in there… try different kinds of cheese…etc. Anyhow, these certainly got a great rating from hubs, so if he loved them (and he’s kind of a picky eater, hehe, love you hun!!) then you probably will too!! I’m also a picky eater but not by choice… its forced by allergies……and it sucks! LOL! I have to eat vicariously through others!  Speaking of picky eating…..tomorrow is St Patrick’s Day, and I’m definitely not a traditional St Patrick’s Day eater, even though I’m Irish (ironic isn’t it?!) I don’t like lamb or Guinness or corned beef and cabbage, but I do have some (hopefully) great recipes I’ll be posting in the next couple days! So get your Italian on with this recipe today, and have a great St Patty’s Day tomorrow! Enjoy! 🙂

Baked Spaghetti Cups (Printable Version)


8 oz gluten free spaghetti, cooked

½ lb ground beef, turkey or sausage

1/2 cup Parmesan cheese

2 eggs

1 to 1 ½ cups marinara sauce

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt


Pre-heat oven to 350 degrees F and grease 12 muffin cups.

In a large skillet on med-high heat, cook and crumble meat, then drain. Add in sauce and heat for a few minutes, then set aside.

In a separate bowl, combine eggs, Parmesan cheese, salt, oregano, basil, and pasta. Stir to combine, then add to sauce and mix. Using tongs, place enough noodles in a muffin cup to fill it.  Twist the pasta as you are placing it in each cup.

Bake for 25-30 minutes or until the tops are starting to brown. Let sit for 5 minutes, then use a knife to run around the edges of each muffin cup before removing from pan. Sprinkle with Parmesan cheese.


Banana Bread Muffins

The one thing about making “quick breads” which are baked in a loaf pan, is that well….they don’t really bake that quick! LOL. I didn’t have a lot of time the other day….and I needed to bake something for work. Hmmmm…. dilemma?!? Nope…. not when you’ve got this fantastic recipe for banana bread muffins…..yep, that’s right! Amazing, just like mom baked it, banana bread….muffin style! They bake in just 20 minutes!! I was able to get these done the morning I needed them….along with a spectacular fruit tray! Everyone loved them (YAY!!) or at least said they did, LOL, so I’m claiming it as another successful recipe! I absolutely loved them anyway, AND they are both gluten and dairy free!  Hope you’ll give them a try! Enjoy! 🙂

Banana Bread Muffins (Printable Version)


1 1/2 cups gluten free flour

¾ teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup non-dairy butter, melted


In a large bowl, mix together 1 and 1/2 cups flour, xanthan gum, baking powder, baking soda and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened. Spoon batter into 10 greased or paper lined muffin cups. Sprinkle sugar over the muffins. Bake at 375 for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Let sit 5 minutes before removing from pan to cooling rack.

Dark Chocolate No-Bake Cookies (Gluten AND Dairy Free!!)

Dark Chocolate. Gluten & Dairy Free. No-Bake. Need I say more?!? LOL! These cookies are simply sinful…and addicting! This is the 2nd batch in a week that I’ve made!! Of course I DID have a little push…. I won’t mention any names, but you know who you are! 😉  Rest a little easier though, because I  cut the margarine way down, and you can’t feel too guilty because its made with dark chocolate (full of antioxidants!), peanut butter and oats! You make these in the microwave instead of the stove-top, and its SO much easier this way! And trust me…. you’ll be licking the bowl clean after scooping these bad boys out! Definitely not your average no-bake cookie! Give this one a try! enjoy! 🙂

Dark Chocolate No-Bake Cookies (Printable Version)


3 Tbsp non-dairy margarine
1 cup sugar
1/3 cup almond milk
3/4 cup peanut butter
1 tsp vanilla
Pinch salt
2 cups quick-cooking oats
3 Tbsp dark chocolate cocoa powder


In a large microwave-safe bowl, melt the margarine in a microwave. Stir in the sugar and milk. Add the peanut butter, vanilla, and salt, stirring until well blended. Add the oats and cocoa powder and stir until well mixed. Cook for another minute in the microwave. Stir well. Using a cookie scoop, place onto a wax paper lined baking sheet. Flatten them down a little if you want more of a cookie appearance! Pop in the fridge until firm, about 30 minutes. Store in an airtight container.

Baked Cinnamon Roll Donuts (Gluten & Dairy Free)

So yesterday was my husbands and my 6th wedding anniversary, and I wanted to make something REALLY good for breakfast. We’re both a sucker for cinnamon roll anything…..and I ‘ve already made cinnamon roll muffins, coffee cake, pancakes, etc. So…. hmm…what else is there?! Ah-ha! Cinnamon roll Donuts!! I have yet to  use my handy donut baking pan since going dairy free. Why not give these a shot. I’ve got the batter all mixed up and ready to go (which comes together in a snap!!) and guess what?!? I can not find that darn pan ANYWHERE!! LOL. So I start digging….and after finding all sorts of amazing, yet seemingly unusable to me because my food restrictions will make using these unrealistic, baking tools I cleaned out and re-organized my cupboards! And……still no donut pan! So…..the search continued…its amazing where things will hide! At least i found it… those donuts in the oven and 15 minutes later….we were immensely enjoying them!! OMG! SOOO freakin’ good! Another successful cinnamon roll recipe added to the arsenal! Enjoy! 🙂

Baked Cinnamon Roll Donuts (Printable Version)


1 c gluten free flour

½ tsp xanthan gum

¼ cup sugar

3 tbsp brown sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

6 tbsp almond milk + ½ tsp lemon juice

1 egg

1/2 tsp vanilla

1 tbsp non-dairy butter, melted


1/2 c powdered sugar

1/2 tsp vanilla

1-2+ tsp water


Mix the almond milk and lemon juice, let sit at least 5 minutes. In a medium bowl, mix together flour, gum, sugars, baking powder, cinnamon and salt. Add the milk, egg, vanilla and melted butter.  Stir to combine. Spoon the batter into a Ziploc bag. Cut off a corner and pipe the batter into a greased 6-donut pan. Bake 12-14 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes.

Combine powdered sugar, vanilla and water.  Stir to combine, add water or more sugar until desired consistency is achieved. Drizzle glaze over donuts.

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