Monday, October 31, 2011

Sun Butter Cups




  • 2 cups chocolate chips Enjoy Life chips or chunks, you could also use broken up Enjoy Life Rice Milk Bars
  • 2 tablespoons Spectrum shortening
  • 1/2 cup Soy Free Earth’s Balance
  • 1/2 cup Sunflower Seed Butter
  • 1 cup confectioners' sugar
  • 2/3 cup S’Moreables graham cracker crumbs (process crackers in food processor or crush them in a ziplock using a rolling pin)


1. In saucepan combine chocolate chips or broken bars with the shortening. Cook over low heat, stirring often, until melted.



2. With pastry brush, coat inside mini-paper cupcake liner evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.



3. In saucepan combine Soy Free Earth’s Balance margarine and Sunflower Butter. Cook over medium heat, stirring occasionally, until melted. Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.


4. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover.  Chill until firm. Store in the refrigerator.


Saturday, January 22, 2011

Allergen Free Pantry


Things we keep on hand for allergen-free baking and cooking:

  • Earth Balance SOY FREE Margarine
  • Gluten Free Vanilla – I buy this at Costco
  • Pamela’s Amazing Bread Mix – I make pizza crust, bread, rolls, pie crust, cinnamon rolls and more with this mix – it is awesome.  I buy this in bulk and use the subscribe option to get more of a discount from
  • Pamela’s Luscious Chocolate Cake Mix – just plain yummy – I make the egg-free version on the package.
  • Daiya Mozzarella Style Cheese – this is soy free too!
  • EnerG Egg Replacer EnerG site
  • Gluten Free Spray Oil – I get olive oil or canola oil spray and I always read the bottle to make sure their is no flour – some sprays have gluten in them.
  • Cherrybrook Kitchen Pancake Mix – these taste amazing! The pancakes were good, but I didn’t love the other mixes we tried from this brand.
  • Brown Rice Tortillas from Trader Joe’s

I will keep adding to this list as I think of more items.

Tuesday, January 11, 2011

Poprice Corn-free Popcorn Substitute

I LOVE popcorn. Love it. So when we had to give up corn because it made me sick and my son act like a lunatic I mourned the loss of my salty greasy snack. I came up with something that is salty and yummy, even though it isn’t exactly the same as good old popcorn. My kids love “Poprice” even their friends ask me to make it now :)

  • 1 Package of Rice Cakes – my favorite for poprice are Trader Joe’s brand, they come in a blue and white package, this brand seems to be the lightest that I have tried.
  • Olive Oil or Grape Seed Oil
  • Salt or Garlic Salt

First break up the rice cakes into a large microwave safe bowl, break them up into bite size pieces a little bigger than popcorn size – they will break down a bit during the prep.

Next microwave the bowl of broken rice cakes for 1 minute on high, then drizzle oil (probably 1-2 Tbs) over the warm rice cake pieces, then sprinkle with salt to taste and stir well. Serve in cute popcorn containers :)

Allergen-Free Rocky Road Fudge


  • 2 Cups of Chocolate Frosting
  • 1 – 12 oz. bag of chocolate chips
  • 2 cups of Homemade Marshmallows or Whole Foods Brand marshmallows (the ones made without corn syrup) You can also omit the marshmallows and just make fudge :)

Grease a 8x8 size pan or line a pan with foil or wax paper.

First cut the marshmallows into miniature size marshmallows.

Melt the chocolate chips in a microwave safe bowl, use 30 second increments and stir well after each 30 second interval. Be careful not to over cook the chocolate.

Mix the melted chips and frosting thoroughly, then add in the marshmallows and stir well. Press into the prepped pan, then chill for an hour in the refrigerator.

If you feel so inclined you can turn them out and cut them into nice squares – I just eat it straight out of the pan in  most uncivilized  fashion.

Fudgy Chocolate Frosting

  • 1/2 cup Earth Balance SOY FREE Margarine
  • 3  Heaping TB’s of Hershey’s Cocoa Powder
  • 1 pound powdered sugar – corn free is sold at Trader Joe’s and Whole Foods
  • 1/2 teaspoon gluten free vanilla extract
  • 3/4 rice milk
  1. Melt margarine  in the microwave or in a pan on the stove. In a large bowl or using a mixer, combine powdered sugar, vanilla and 1/2 cup of the rice milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.  It will thicken as it cools.

Cheese Enchiladas, Dairy Free GF Vegan



  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt or to taste
  • 1  package brown rice tortillas
  • 1 (8 ounce) package Daiya cheese – I used the mozzarella
  • 1 onion, diced
  • 1 (6 ounce) can sliced ripe olives
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine tomato sauce, tomato paste, cumin, garlic powder, onion powder and salt.
  3. Warm tortillas one at a time on a hot skillet – just warm them a little on each side so they are pliable – if you over cook them they will break apart; then immediately dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives; roll. Repeat until dish is full.  Pour any remaining sauce over the top then sprinkle a small amount of cheese on top.
  4. Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and the center is warm.

Monday, May 10, 2010

Flourless Sunflower Seed Butter Cookies

These cookies are simple to make and so yummy. They are an amazing peanut butter cookie replacement.

1 Cup Sunflower Seed Butter
1 Cup Sugar (I used organic cane)
1 teaspoon baking powder
1 Tablespoon Flax Meal combined with 3 Tb. Hot Water in a seperate container- let it soak while you are combining the other ingredients it turns into a egg white consisestency OR 1 Egg
1 teaspoon of vanilla
1/4 teaspoon sea salt.

Preheat the oven to 350°.

Cream the sunflower seed butter and sugar in a bowl by hand. Beat in the baking powder, salt and vanilla. Add the flax mixture or egg. Mix until it is all well combined.

The dough will be sticky. Roll some dough into a ball. The smaller the cookied the better it holds together during the pan to rack transfer. Roll the ball in sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough. I used a Pampered Chef stone cookie sheet and lightly sprayed it oil.

Bake in the oven for about ten minutes (my oven took 15 minutes) Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened.

Sunflower Seed Butter can be purchased at Trader Joe's, Whole Foods, Raley's and many other health food stores. The best price of course is Trader Joe's.