I made my family a fun treat this morning for Halloween: Gluten-free Pumpkin Donuts! They are also dairy-free and free of refined sugar (the recipe calls for coconut palm sugar). I’m still learning how to use almond flour and some of my baked goods have turned out better than others.
Put ingredients in a food processor.
Fill up donut baking pan with the batter.
Bake for 15 minutes (or a minute or 2 longer). Be sure to let them cool for at least 5 minutes in the pan before removing them to a cooking rack. In the meantime, make the glaze. I got out my coffee grinder, which I never use, but I’m glad I have it for situations such as this! Grind up coconut palm sugar and tapioca starch into a powder as instructed.
Finish the glaze and drizzle on donuts.
Yum yum! A great fall treat!
Recipe here from simplygluten-free.com Gluten Free Pumpkin Donuts
I’ve begun exploring the Paleo diet lifestyle. I have a few friends who follow the diet plan and I have gotten a few cookbooks on my Kindle recently. I think it may be a good transition/way of eating after I finish my strict Sugar Control diet. We’ve already been eating mainly gluten-free and dairy-free for my kids’ health. I have a little experience cooking the Paleo way.
I have been eating eggs for breakfast every morning for the past 4 weeks. I’m almost at a state of rebellion. I try to change them up and add things to them to make it interesting, but I’ve about had it with huevos. I downloaded some new Paleo e-books and came across a Paleo Pancakes recipe. It’s only 3 ingredients: 2 bananas, almond butter and an egg. Super simple and I can have all 3 ingredients! Yippee!
First, you put them all in a blender.
Blend it up to create a smooth batter.
Next, heat a little coconut oil in a skillet and pour the batter in.
Repeat this until the batter is used up. The recipe yielded 4 pancakes for me, which I shared with my 3 year old son.
I was amazed that they turned out surprisingly like regular pancakes! Food science is interesting to me. Whoever decided that adding these 3 ingredients together would create a pancake-like consistency- way smarter than me. They were sweet, didn’t need butter and syrup (you could top it with those or fruit if you like). I felt like I was being indulgent and getting a treat! My son cleaned his plate too. It was a much needed respite from my omelet breakfasts!
1 Tbsp. almond butter
2 ripe bananas
Blend all ingredients until smooth. Heat coconut oil in griddle. Pour batter on griddle and brown each side. (Don’t turn too quickly or the pancake will fall apart.) Repeat with remaining batter.
Recipe from “Paleo for Beginners” by Sarah Sparrow
I have been loving eating Rudi’s Cinnamon Raisin bread for breakfast!
As you can tell, my bag is almost empty. 😊 I toast it up in my toaster and spread some peanut butter on it.
Oh so yummy and I feel great eating it after my workout. Good carbs and protein! It tastes so yummy and is gluten free and dairy free! Highly recommend!
I’ve been cutting back on the dairy in my diet and most of the time, it’s not that hard. I stay away from yogurt, cheese, ice cream, and cow’s milk in my cereal. I just cannot seem to get away from putting milk in my coffee though!
Like many coffee drinkers, I am particular about my coffee. Not too sweet, not weak, not too strong though, with 2 Truvias and 2% milk to make it just the right shade of tan. Perfection. I went on the hunt for an alternative for my cow’s milk and have found a great solution!
Like it says, “So Delicious”! Mmm… Give it a try!
I love when I find cereal that’s “safe” for my kids to eat! I bought Envirokidz Chocolate Koala Crisp today.
Gluten free, wheat free, dairy free. It’s really yummy too! I LOVE when I see these labels too:
Makes me feel like I’m feeding my kids a good thing when I know it’s Non-GMO verified! Yes, it’s a sweet cereal but its better than most cereal options out there and my kids enjoy it!
I was recently searching for a cereal that both my kids can eat, now that they’re both on a gluten-free diet. I have searched for good gluten-free cereal for a long time and most of the ones I’ve tried are pretty tasteless or have ingredients one of my kids isn’t supposed to have. I was excited to run across Van’s Cinnamon Heaven!
It tastes similar to another way less healthy kid-friendly cereal. It’s not coated with sugar though. My kids both love it! I love seeing these things on the side of the box and knowing exactly what I’m getting (and not getting)!
Just because you’re eating gluten-free doesn’t mean you can’t enjoy some of the same yummy foods you usually eat! (I know I sound like an infomercial. That’s ok – I only promote what I really would encourage others to try and I hope it helps those who may be new to the food allergy world or who may be overwhelmed by all that’s out there at the grocery store!) Today I made blueberry muffins for my family with this great mix:
It’s another fantastic brand I’ve found that allows you to substitute ingredients according to your dietary needs. It’s a plain muffin mix and you can add in whatever you want like fruit, nuts, spices, etc. You can also make scones or pancakes from the mix (though I’ve never tried making them.) I used Vanilla Almond Milk and added whole, fresh blueberries to my muffins today.
Yummy! Extra good with a little bit of dairy-free butter on them. (: Highly recommend! In my opinion, gluten-free breads, muffins, cookies, etc. taste a little different than “regular”, as you might suspect. The mixes and recipes I post on here are some of the better ones I’ve made (and I’ve tried A LOT of recipes over the years) and actually taste good. If you expect they will taste different than non-gluten free foods, you won’t be surprised by the difference. You can’t go into it expecting it to taste like what you’re used to eating. There are great options out there these days though and I’m so thankful stores like Target are carrying mixes and ingredients to help us all out! Gluten Free Pantry also makes a great cake mix that I used for my son’s birthday cupcakes! Happy Muffin Eating!