Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

My neighbour and friend, Leslie, is one busy mom…with two of her children in competitive swimming, one of them in rep soccer and a third child in karate….her schedule is all over the place.

Leslie was happy to share with me a recipe that her children enjoy as a snack to tide them over between meals when they are on the run. She hoped it might be something my boys would enjoy too.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Oats, whole-wheat, wheat-germ, topped with a rich chocolate coating…one hardly notices these are full of fibre! Matthew loved them!

This recipe was passed on to Leslie from a long-time friend whose children love them. Surprisingly, her friend named these Brownies…an odd choice as they are nothing like Brownies.

I hand delivered samples of my version of Leslie’s Oatmeal BarsDairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Oatmeal Bars…to Leslie’s house. Her children were very excited to try them…their expert opinion…“Just like yours mom.”

A trip up the street to my other friend, Linda’s house where more samples of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars were delivered. I am happy to report they were deemed…‘delicious’.

I am always pleased when I can adapt a recipe to be allergy friendly for my boys and at the same time be enjoyed by both adults and children without food allergies.

In my eyes…that is what I call a success!

This recipe was easy to adapt…I switched the butter/margarine to Earth Balance Vegan Buttery Sticks or for a soy-free version use Earth Balance Soy Free Natural Buttery Spread, the egg to 1/2 tsp baking soda and 2 tbsp. water and I used Enjoy Life Chocolate Chips.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

1 1/4 cups whole-wheat flour
1/2 cup wheat germ or natural bran (I used wheat germ)
1 cup quick oats
1 tsp baking soda
1/2 tsp kosher salt
1 cup demerera sugar
1/2 cup Earth Balance Vegan Buttery Sticks or Earth Balance Soy Free Buttery Spread
2 tbsp. water
1 tsp pure vanilla

Topping

1/2-3/4 cups Enjoy Life Chocolate Chips or Chocolate Chunks

In a large bowl, cream the sugar and Earth Balance of your choice.
Add the water and vanilla.
In another bowl, combine all the dry ingredients.
Combine the dry with the creamed ingredient mixture.
Pat into a 9 by 13 greased pan.
Bake at 375 F for 15-20 minutes or until the edges are golden.
Sprinkle the chocolate chips over the top and let sit for 5 minutes.
Spread the melted chocolate to cover the top of the oatmeal bars.
Let cool completely…will crumble if you cut it while still warm.

Enjoy!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars

Tip 1:  Leslie’s daughter enjoys her Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bar warmed up in the microwave…her son Alex offers it up for dessert with a scoop of ice cream…while Evan, I believe he eats it anyway he can!

Tip 2:  I like to ‘tweak’ recipes…Here is my updated even healthier version of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Covered Oatmeal Bars…Oatmeal and Chocolate with a touch of cinnamon…yummy!

1)  Use an equal amount of canola oil for the Earth Balance Vegan Buttery Sticks.
2)  Use a flax egg (1 tbsp. flax meal mixed with 3 tbsp. water and let rest in the refrigerator while you put together the rest of the ingredients) and add to the oil and sugar mixture.
3) Add 1/2 tsp cinnamon to the dry ingredients.
4) Reduce baking soda to 1/2 tsp and omit the 2 tbsp. water.

I dropped off samples at Leslie’s house…what would her children make of the change?  They loved them both!

If you are looking for an Oatmeal Barbake the original version. For more of an Oatmeal Cookiebake the updated version.

I happen to prefer the cookie version better…which would you prefer?

Advertisements

Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies

I have been perusing through the piles of magazines that have been collecting in various corners of my house…tearing out recipes that I hope to adapt.

One such recipe that caught my eye was in the July/August 2012 issue of Eating Well Magazine.

A plate of Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies

Bev’s Chocolate Chip Cookie recipe was the winner of Best Cookies…after reading over the recipe…I just had to adapt them. Click here for the original recipe.

Dairy, Egg, Soy and Peanut/Tree Nut Free Whole-Wheat Oatmeal Chocolate Chip Cookies

A plate of Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookies

Yum is all I can say about these crunchy little gems!

Their taste reminds me of a chocolate covered digestive…one of my favourite store-bought cookies my mom would purchase for special occasions.

Matthew was very taken with them…he polished off three of them in one sitting.

Adaptions:

I substituted 1/4 cup of Earth Balance Vegan Buttery Sticks (for a soy free version use Earth Balance Soy Free Natural Buttery Spread) for the butter.
I substituted 1/2 tsp of baking soda and 2 tbsp of water for the egg. Just increase the baking soda in the original recipe to 1 tsp and add the water when the egg is added in the original recipe.
 I used Enjoy Life Chocolate Chips

Enjoy!

Enjoying a Dairy, Egg, Soy and Peanut/Tree Nut Free Wholewheat Oatmeal Chocolate Chip Cookie

P.S. I am thinking… Dairy, Egg, Soy and Peanut/Tree Nut Free Whole-Wheat Oatmeal Chocolate Chip Cookies will be the perfect cookies to send to my Secret Sister. Lovely with a cup of tea to warm up after a brisk walk with her dog. I have signed up for Carla @ My 1/2 Dozen Daily’s Spring Secret Sister Swap.

I will be posting my package to my Secret Sister in the coming month…watch out for it!

Dairy, Egg, Soy and Peanut/Tree Nut Free Sugar Cookies Are A Hit!

Dairy, Egg, Soy and Peanut/Tree Nut Free Sugar Cookies represented Matthew’s Scottish heritage…my father’s side of the family…for his contribution to his geography class’s Cultural.

Dairy, Egg, Soy and Peanut/Tree Nut Free Sugar Cookies dipped in Chocolate

Packaged in an old St. Michael’s Scottish Shortbread tin…they were a huge hit!

Matthew and I spent an evening ‘painting’ melted Enjoy Life Chocolate Chips on half of the Dairy, Egg, Soy and Peanut/Tree Nut Free Sugar Cookies. Click here for the recipe.

While we waited for the chocolate to dry…Matthew helped me bake the other half of the Dairy, Egg, Soy and Peanut/Tree Nut Free Sugar Cookie dough into his favourite Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Snowballs!

Drying and cooling Dairy, Egg, Soy and Peanut/Tree Nut Free Sugar Cookies and Chocolate Chip Snowball Cookies

Rolling them in icing sugar while they are still warm…they cooled alongside the drying chocolate.

Tomorrow is all about Gingerbread MenDairy, Egg, Soy and Peanut/Tree Nut Free Gingerbread dough is all made and resting in the fridge ready to be rolled, cut out and baked into various holiday treats! Click here for the recipe.

How is your allergy free holiday baking coming along?

The Toronto Star’s Day 12 Cookie Calendar Countdown: Dairy, Egg, Soy and Peanut/Tree Nut Free ‘Sugar Plum Oat Fairy Cookies’

I was sooo excited to see The Toronto Star’s Day 12 Cookie Calendar Countdown Cookie…Jae Steele’s Gluten-Free Thumbprint Cookies…a cookie that was already dairy and egg free!

Love the name…’Sugar Plum Fairy Cookies’…plum jam is one of my favourites!

I knew this was a cookie I definitely wanted to try. Click here for the original recipe from The Toronto Star.

Unfortunately, I had forgotten how hard it would be to find brown rice flour let alone find one that was free of my son’s allergens…dairy, egg, sesame and peanut/tree nuts. I had no such luck…so I opted for oat flour.

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free ‘Sugar Plum Oat Fairy Cookies’

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Sugar Plum Fairy Cookie'

Combining three of my favourite flavours…cinnamon, oats and plum jam…I loved them!

In the end, I did need to adapt Jae’s recipe…I needed to increase the oat flour to 2 1/2 cups…it was still a bit wet and sticky but much more easily manageable. I also switched the nutmeg to ground ginger as a personal preference. I baked the cookies for 10 minutes, then indented them with my thumb and added the 1/2 tsp of plum jam and baked them for a further 6-8 minutes. I baked half the recipe at 350 F in the same manner as the above with similar results.

Who does not love the combination of cinnamon, oats and chocolate!

Dairy, Egg, Soy and Peanut/Tree Nut Free 'Sugar Plum Fairy Cookie' with Chocolate

Try sprinkling in Enjoy Life’s Chocolate Chips for a kid friendly option!

Tip 1: For those that can tolerate wheat free oats…I found Chateau Cream Hill Estates product, Lara’s Whole Grain Oat Flour. Right on the front of the package it reads, “FREE OF: Wheat, Barley, Rye Triticale, Spelt and Kamut.” On the side panel, is an advisory stating that “Current scientific literature suggests that the majority of people with celiac disease can tolerate eating limited amounts of pure and uncontaminated oat flour…” ending with “Please check with your doctor and/or dietician before introducing oats into your diet.” Click here for a link to their website to read more about their products.

Tip 2: One can always make their own oat flour by processing whole oats in a food processor until a fine ground.

Tip 2: Incidentally, finding the Greaves Plum Jam was not hard for me to find…MacMillans Orchards in Ajax sells many varieties of Greaves products. My personal favourite plum jam, as well as my mother’s, is Mirabelle Plum by St. Dalfour. Their no sugar added jams are only sweetened with concentrated grape juice and are gluten-free.

I made some specifically for my mother to enjoy over the holiday season using St. Dalfour’s Mirabelle Plum Jam.

I will have to tuck them away to keep me from eating them!

P.S. Have you been following along with Jennifer Bain’s Cookie Calendar Countdown in The Toronto Star? Have you tried any of the cookies? What types of cookies entice you to bring out the bakeware? Would you consider adapting a recipe to suit your food allergens or do you prefer to buy prepackaged allergen friendly baked goods? Would love to hear from you!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffins

One would imagine that I would have already adapted a ‘tried and true’ Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffin recipe by now.

Dairy, Egg, Soy and Peanut/Tree Nut free Chocolate Chip Banana Muffins

The truth is, when the boys were younger, I did try a few banana muffin recipes to no avail. Once the boys’ taste buds wrapped around the Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake, they would balk at the mere mention of me baking anything else with our precious ‘rotten bananas’!

“No mommy! We do not want muffins…make Banana Bundt Cake”, they would chorus. Frankly, I do not blame them, so I gave up trying to find the perfect recipe.

Just recently, I was going through the masses of recipes I collect to eventually, one day, adapt…seriously, my husband thinks it is the start of a hoarding issue!

I happened to come upon a recipe that I had hand written on a recipe card for banana muffins…it looked promising. I happened to have the 5 overripe bananas called for in the recipe…too many for my Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Bundt Cake...so I thought this would be the perfect opportunity to give banana muffins another go.

Written at the top of the card was…‘Muffin Mania by Cathy Prange’. I googled the name, and discovered an article written by The Toronto Star on September 3, 2008…I remembered reading the article.

It is a heartwarming story. The article states, Martha Prange’s grandmother, Cathy Prange, and her great-aunt, Joan Pauli, “two homemakers from Kitchener, self-published a little book of muffin recipes.” It goes on to say how the cookbook,  Muffin Mania, sold over 500,000 copies, has many fans all over the world, but sadly, went out of print in 1997.

Click here to read how Cathy Prange’s grand-daughter was able to republish this treasure of a cookbook! Click here for a link to the cookbook, Muffin Mania.

The ‘Best-Ever Banana Muffin’ recipe from the cookbook, ‘Muffin Mania’, is the Prange’s family favourite…my adapted version is sure to become one of our family favourites too!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffins

A basket of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffins

2 cups mashed bananas (I used 5…make sure they are very ripe)
1/3 cup canola oil
2 tbsp water
1 tsp pure vanilla
3/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon
1/2 cup Enjoy Life Chocolate Chips, extra for sprinkling on top

In a large bowl, measure and mix all the dry ingredients…including the Enjoy Life chocolate chips.
In a small bowl, mix together the mashed bananas with the wet ingredients. I like to make sure I really combine the oil with the other wet ingredients well.
Add the wet to the dry, stirring until just combined. Try not to overstir…otherwise, the result are tough muffins.
Fill all 12 muffin cups with batter and sprinkle tops with a few extra Enjoy Life Chocolate Chips.

Muffin tin filled with the batter of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana MuffinsBake at 375 F for 20-25 minutes.
Cool in muffin tin on cooling rack for 10 minutes. Continue to cool muffins out of muffin tin on cooling rack.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffins cooling on cooling rack

Enjoy while still warm!

Enjoying a Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Banana Muffin

P.S. The boys loved them! It was the perfect quick breakfast for Michael the next morning. What do you like to bake with your over ripe bananas?

Tip 1:  Delicious reheated for that just out of the oven warmth.

Tip 2:  Muffins freeze perfectly to be reheated at a later date.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake

I was ecstatic when my husband, Andy, arrived at my mom’s house with a bag full of zucchini from our garden. Oh the possibilities!

Basket of zucchini from our vegetable garden

I have been adding diced zucchini to salads, baked a Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake and Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Blueberry Zucchini Muffins (will be posting on Monday)…and still have a basket full of zucchini left!

I have been looking forward to baking an allergy friendly Zucchini Cake for the boys to try…of course, the mere mention of zucchini had them running for the hills…the addition of chocolate chips made the cake a little more kid friendly…just barely!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake

The boys were excited to try it…until Matthew spied the ‘bits of green’! “What’s the green stuff?”, he questioned. “Zucchini! Oh yuck!” Despite Matthew’s outward dislike of the cake due to ‘green bits’ the rest of the boys enjoyed the cake.

My husband enjoying a piece of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake

My husband declared, “Oh, this is gooood!” Perfect enjoyed with a cup of coffee!

The harmony of chocolate and cinnamon came together beautifully…nice and light…lovely and moist with the addition of the zucchini…I am suitably impressed with the results of my adaptions for Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake!

If you have a load of zucchini from your garden like I did…I highly recommend giving this recipe a try!

I adapted the recipe for Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake from Canadian Living. Click here for the original recipe.

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake

A slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 tsp cinnamon
3/4 cup brown sugar
2 tbsp water
1/2 cup canola oil
1/2 cup rice beverage mixed with 1/2 tbsp white vinegar left to sit for 5 minutes
2 tsp pure vanilla
1 1/2 cups grated zucchini
1 cup Enjoy Life chocolate chips

In a large mixing bowl, stir together the flours, baking powder, soda, salt, cinnamon, grated zucchini and chocolate chips.
In a separate bowl, mix together the brown sugar, oil, rice mixture, vanilla and water.
Add the wet to the dry and stir until just combined.
Pour into a bundt pan sprayed with canola oil,
Bake at 350 F for 45 minutes or until a tester comes out clean.
Let sit for 10 minutes before removing to cool on a cooling rack.
Dust with icing sugar to decorate.

Enjoying a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake

Enjoy!

Tip: Substituting raisins for the chocolate chips would be a yummy addition!

What allergy friendly dishes do you like to create with garden fresh zucchini?

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Cupcakes With Chocolate Ganache Icing

I am ‘pleased as punch’ with the results of my latest adventure in gluten-free baking!

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Cupcakes With Chocolate Ganache Icing!

Gluten, dairy, egg, soy and peanut/tree nut free Chocolate Cupcakes with Chocolate Ganache Icing

Truly a hit!

I have always been a little intimidated with gluten-free baking. My early years baking gluten-free were not that successful.

I was a mother of a young baby with multiple food allergies living in a world that had yet to embrace our food allergy limitations. Let’s just say, it was not easy!

To be honest, I was relieved when my son could consume wheat. I never gave gluten-free living another thought.

Times have changed…and I have too.

More and more people are living a gluten-free life…whether through wheat allergies, celiac disease or for their own dietary reasons.

Whereas I used to feel like I was the ‘only person in the world’ dealing with food allergies…I can’t seem to get through a conversation without being made aware of someone else who is living with food allergies, intolerances and/or sensitivities.

I am venturing into gluten-free baking for three reasons:

1) I am meeting more and more people living gluten-free. I want to reduce the gluten-free intimidation factor so as to open new doors for those living a gluten-free life.

2) I am curious to try adapting some of my recipes to be gluten-free and highlight the ones that my family and friends find tasty.

3) I am always up for a challenge!

On that note, here is the first recipe for an adapted version:

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Chococlate Cupcakes with Chocolate Ganache Icing!

Gluten Dairy Egg Soy and Peanut/Tree Nut Free Chocolate Cupcakes with Chocolate Ganache Icing

Recipe: Follow the directions for my Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Cake and substitute all-purpose flour for Namaste Perfect Flour Blend. Click here for the recipe.

Allergen Friendly Chocolate Ganache Icing

1/2 cup Enjoy Life chocolate chips
1/4 cup Ryza Rice Beverage

Place a heat-proof bowl over the simmmering water. Heat rice and then add chocolate chips, stirring until melted. Remove from heat.

Let chocolate mixture cool, I placed mine in the fridge, until cooled and thickened.

Enough icing to cover 12 cupcakes.

Enjoying a Gluten Dairy Egg Soy and Peanut/Tree Nut Free Chocolate Cupcake with Chocolate Ganache Icing

Enjoy!

P.S. I made these cupcakes especially for Carla @ My 1/2 Dozen Daily. Click here to read about our ‘Meet and Greet’.

How successful have you been at adapting your recipes to be gluten-free? Please share your experiences.

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Shortbread Easter Cookies

Spring has arrived…

spring crocuses blooming

…and Easter is fast approaching!

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Shortbread Easter Cookies

Another holiday is upon us…for those of us with food allergies…it can be rather stressful!

Family and friends getting together to celebrate usually means food will be involved.

Hence…the stress!

In the beginning, my eldest son, Michael, could not consume wheat, dairy, egg or soy products. This made baking a nightmare!

Remember, this would have been 16 years ago…not much was known about celiac disease and gluten intolerance or food allergies in general.

Groceries stores did not stock alternate beverages to milk, Enjoy Life did not exist, nor did many of the great companies out there for those with food allergies and/or intolerances.

Basically, you were on your own when it came to conjuring up alternate ‘treats’ for your food allergic child. I have to admit…at that time, baking without gluten was not easy. Imagine a teething baby, chewing on a Molasses Rice Cookie…what was I thinking!

I was quite happy when Michael was able to tolerate wheat in his diet once again. Dairy, egg and peanut/tree nuts must still be avoided.

Why am I baking a gluten-free Easter Cookie?

I have a friend, whose 2-year-old son, reminds me of the troubles I faced when Michael was a baby. He has severe eczema and multiple food sensitivities/intolerances/allergies.

His mother and father are overwhelmed with all the information out there, confused as to how to feed their son and yearn to have him enjoy the ‘trappings of celebrating’ like every young child around him!

This Easter post, as well as the my Easter posts to follow, are dedicated to her son and to all those parents with children who are struggling to ‘put the pieces together’ as they navigate their way through a world of eczema and food allergies.

I personally wanted her son to experience that feeling of ‘excitement’ by enjoying a tasty allergen friendly treat at Easter. Too many times, my boys have felt ‘left out’ when it comes to ‘special treats’ at the holidays.

Every child deserves to feel ‘special’!

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Shortbread Easter Cookies

This recipe was adapted from the recipe on the back of Club House’s All Natural Gluten Free Rice Flour.

I thought a basic Shortbread Cookie in a fun Easter shape would appeal to a 2- year- old. I felt the ingredients were simple enough to find at your local grocery store. I was also curious to see how they would turn out using just rice flour.

1 cup Gluten Free Rice Flour
1 tsp xanthan gum
1/2 cup Earth Balance Vegan Sticks (for a soy free version use Earth Balance Soy Free Spread)
1/4 cup granulated sugar
1/2 tsp pure vanilla

In a small bowl, whisk together the rice flour and xanthan gum.
In a large bowl, cream together the Earth Balance and sugar.
Stir in the vanilla.
Gradually, stir in the rice flour mixture until all combined.
Using your hands, form the dough into a ball.
Roll out the ball of dough on a lightly rice floured surface until 1/4 inch thick.
Cut out using desired cookie cutters and place cookies on a silicone or parchment lined cookie sheet.

Rolled out dough with cookie cutters

Refrigerate for 20 minutes.
Bake at 350 F for 14-16 minutes. Mine took 13 minutes.
Cool on cookie sheet for 10 minutes before removing to cooling rack to finish cooling.

Gluten, Dairy, Egg, Soy, Corn and Peanut/Tree Nut Free Shortbread Easter Cookies cooling on rack

Enjoy!

Tip 1: Icing sugar contains cornstarch, as my friend’s son needs to avoid corn, I sprinkled a little bit of sugar and/or cinnamon sugar on some of the cookies before baking as a simple decoration.

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Shortbread Easter Cookie with Cinnamon Sugar

Tip 2: Cookies can also be dipped in melted Enjoy Life chocolate chips. Yummy!

Gluten, Dairy, Egg, Soy and Peanut/Tree Nut Free Shortbread Easter Cookies dipped in melted Enjoy Life chocolate chips

Tip 3: I tried baking one batch with Coconut Oil. Very tasty…but extremely delicate! The egg-shaped cookies seemed to resist ‘cracking’ the best…go figure! Perhaps next time I will try rolling them a little thicker. Any tips?

P.S. My boys were not so sure of the texture of the rice flour and found the cookies a bit bland. Then again, they have had exposure to all-purpose flour treats and are a little biased! We all like the cookies that had the cinnamon sugar topping and the chocolate!

I hope he likes them!

Question: Will you be baking allergen friendly ‘treats’ this Easter? Do share!

Dairy, Egg, and Peanut/Tree Nut Free ‘Sour Cream’ Chocolate Chip Bundt Cake

My all-time favourite childhood cake has to be Sour Cream Chocolate Chip Bundt Cake!

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Cake

I have always been a fan of a really moist, dense, simple, white cake such as Pound Cake or as my English Grandmother would make…Madeira Cake.

My mother’s Sour Cream Chocolate Chip Bundt Cake took it to the next level for me…the addition of chocolate!

Of all the desserts my mother could make…this one ‘took the cake!’ Both my brother and I would request this cake when we visited during our University days.

It quickly became Matthew’s favourite cake! I would make it for parties and let him sample a piece…unfortunately, Michael was unable to try it due to his dairy and egg allergies. This limited my desire to make the cake…I haven’t made it in years.

Matthew is always begging me to adapt this recipe so that we all might enjoy this classic childhood favourite of his and mine, yet again. Now that allergen free products are on the market, I am able to resurrect this ‘diva’ of a cake!

I present to you my adapted recipe….Dairy, Egg, and Peanut/Tree Nut Free ‘Sour Cream’ Chocolate Chip Bundt Cake in all it’s glory!

Dairy, Egg, and Peanut/Tree Nut Free ‘Sour Cream’ Chocolate Chip Bundt Cake

Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Cake

1/2 cup Earth Balance at room temperature
1 cup granulated sugar
2 tbsp water
1/2 tsp pure vanilla
1 container of a 340g tub of Tofutti Sour Supreme.
1 /12 cups flour
1 1/2 tsp baking soda
1 cup Enjoy Life chocolate chips

Grease a 8 1/2 inch Bundt pan with Earth Balance and dust with flour.
In a large bowl, cream Earth Balance.
Add sugar and cream until very smooth. Very important to cream the Earth Balance and sugar together well, until lightened.
Add vanilla and water and stir until well combined.
In another bowl, combine the flour and baking soda.
Stir the dry into the creamed mixture until combined.
Add in the Enjoy Life chocolate chips and stir.

adding enjoy life chocolate chips to the batter

The mixture is quite thick so dollop the batter, carefully, into the greased and floured bundt pan. Smooth the top.

batter in bundt pan with the top smoothenedBake at 350F for one hour.
Cool in pan on cooling rack for 10 minutes.

cake cooling in bundt pan on cooling rackRelease from pan and let cool.

cake released from pan and cooling on cooling rackWhen cool enough, simply dust with icing sugar, slice and serve. (Michael went a little crazy with the icing sugar on his piece!)

dairy, egg, soy and peanut/tree nut free chocolate chip cake dusted with icing sugar, sliced and served on a plate

Enjoy!

enjoying a slice of dairy,egg,soy and peanut/tree nut free chocolate chip cake

P.S. Michael had a friend over and we all enjoyed a piece or two while still warm…though, not warm enough to melt the icing sugar on top.

Oh my…moist, dense, chocolatey… yummy! Just how I remember it!

Tip: Michael has discovered warming his piece up in the microwave to give it that just baked taste!

Question: Have you adapted a childhood favourite to suit food allergies?

Dairy Free Valentine’s Day Rice Krispie Hearts

Gimbal's Cherry Lovers candy in a pretty paper cupcake cup on a valentine's day napkinDairy Free Rice Krispie Treats and dairy and peanut/tree nut free chocolate are two of my boys’ favourites. Therefore, it made sense to me to incorporate the two into something special for Valentine’s Day.

Happy Valentine’s Day Boys!

dairy free rice krisipie hearts in a valentine box

A fun treat to create as an activity together in the kitchen or to make as a surprise!

I can tell you…when I first made these…my boys were definitely surprised!

“Wow! Is that chocolate on top?” Quickly followed up by Michael with…”What did you do with the extra bits left over?”

“Rolled them into balls and dipped them in melted chocolate…what else!”, I replied.

You should have seen Michael’s eyes widen in excitement!

Dairy Free Rice Krispie Hearts

Make a batch of Dairy Free Rice Krispie Treats.
Let them set for about 5-10 minutes.
Using a heart cookie cutter, cut out your hearts in the Rice Krispie Treats.

Dairy free rice krispie treats being cut into hearts with cookie cutter

Place hearts on a large cooling rack.
Meanwhile, heat a small amount of water in a saucepan and let simmer.
Place a heat proof bowl on top of simmering water and add Enjoy Life chocolate chips. (use a double boiler if you have one)
Stir chocolate chips until they are melted.
Using a pastry brush or small spatula, drizzle melted chocolate across the Dairy Free Rice Krispie Hearts.

dairy free rice krispie hearts drizzled in melted enjoy life chocolate chips

Dairy Free Rice Krispie Chocolate Balls

Roll leftover Dairy Free Rice Krispie Heart bits into small balls.

dairy free rice krispie heart leftover bits rolled into ballsUsing a pastry brush, brush melted chocolate over the balls and rest on plate to cool.

brushing dairy free rice krispie ball in melted enjoy life chocolate chipsPlace a Gimbal’s Cherry Lovers candy on top to finish it off.

dairy free rice krispie ball covered in melted enjoy life chocolate chips and topped with a Gimbal's Cherry Lovers candy

Package up your treats in a pretty bag!

dairy free rice krispie hearts drizzled in melted enjoy life chocolate chips in a gift bag

In a valentine shaped tin surrounded by Gimbal’s Cherry Lovers candy.

dairy free rice krispie balls covered in melted enjoy life chocolate chips topped and surrounded with Gimbal's Cherry Lovers candy in a heart shaped box

Above all…have fun and enjoy!

enjoying a dairy free rice krispie ball covered in melted enjoy life chocolate chips

Happy Valentine’s Day!

discovered gluten free rice krispies by kellog's at the grocery store today

Update: Discovered Gluten Free Rice Krispies by Kellog’s at the grocery store today!