Three years ago our son, Kellen, was diagnosed with mulitple food allergies including: dairy, gluten, soy, eggs, and citrus. Talk about a shock to our cooking routines! Truth is, both my husband and I love to cook and I love to bake. All of a sudden our typical recipes seemed unusable and we started scrambling for WHAT and HOW to cook for our family so we weren’t making 2 different recipes every time we cooked. Thankfully, we had several friends and family members who steered us in some great directions to find suitable substitutes for our tried and true recipes. The hardest time is around holidays, mostly because pretty much ALL of our family recipes include ALL the things he should not have. But, I’ve been able to find some recipes that easily use alternative ingredients over the years. These are two of our favorites. Gluten, dairy, egg free. I feel confident you could substitute the ingredients with regular flour, dairy and eggs if you so choose.
Gluten, Dairy & Egg Free Chocolate Peanut-Butter Cups
- 1/2 cup gluten-free all purpose flour (I like Bob’s Redmill)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil (I prefer unrefined but you can also use refined or vegetable shortening)
- 2/3 cup peanut, almond, or sunflower butter
- 6 Tbsp sugar
- 1/4 cup dark brown sugar packed
- 1 flax egg (mix 1 tbsp flax meal mixed with 2 1/2 tbsp water)
- 1 1/2 almond milk (or any non-dairy alternative)
- 1 tsp pure vanilla or almond extract (I prefer almond for this one)
- 1/3 cup Free2Be Chocolate Chips
- 3/4 cup Free2Be chocolate chips
- 1/2 tsp coconut oil
- Preheat Oven to 350* Lightly grease mini muffin pan with coconut oil or spray. Set aside.
- In large bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, using your electric mixer, mix together the butter and peanut butter until is is fluffy. It will look lighter colored and airy. Add the sugars and beat until smooth. This takes a little time but you don’t want to feel the granules of sugar. Add the flax egg and mix well. Then add in the almond milk and almond extract and mix well.
- Add the flour mixutre and beat thouroughly.
- Stir in the 1/3 cup chocolate chips.
- Use a small cookie schoo and scoop a small ball of cookie dowgh into each spot in the muffin pan. Use your finger to gently press down the center of the cookie to make a well for the chocolate filling to go in after they’ve been cooked.
- Bake for 9-10 minutes at 350*. After removing from oven, let cool in pan for 10-15 minutes. Then gently remove (I tipped the pan over and patted the back of the pan to get them to come out).
- Use either a double boiler with water and a glass bowl over the top to melt chocolate and coconut oil or a microwave in 30 second intervals, mixing and putting in for another 30 seconds until melted.
- Use a teaspoon to spoon the melted chocolate into each cookie cup. Let cool completely. I prefer to place in the fridge to speed up the process.
- Store in an airtight container for 2-3 weeks or just eat, because they are so good.
Great Nanny’s Constant Snacks
It is possible I will get in trouble for posting this recipe, but I feel like, now more than ever, sharing things we love with others is SO incredibly important. That seems like a perfect reason this snack you CONSTANTLY want to eat should be shared. We modified to make the original recipe GF and DF but it can easily be switched back to the original by using regular butter and pretzels.
- 1 box GF Cheerios
- 1 box Rice Chex
- 16oz bag of GF Pretzel Sticks
- 6-8 oz salted cocktail peanuts
- 1 lb DF Butter (we use Smart Balance)
- 2 tsp Garlic Salt
- 1 tsp Celery Salt
- 1 tsp Onion Salt
- 2 tsp Worcestchire Sauce
- Melt butter in pan. Add spices and worcestchire suace.
- In a large roasting pan, combine the cheerios, chex, pretzels and peanuts.
- Pour the melted butter mixture over the cereal and stir thoroughly. Bake in oven at 200* for 2 hours, stirring every 15 minutes. Cool and store in air tight can.
I hope you make these, and I hope you LOVE them! They are definite favorites in our family and we hope they become favorites in yours.