Egg Free, Dairy Free, Nut Free Frozen Banana Filled Sunbutter Cups

These candies are amazing. Freezing the banana makes it taste like ice cream. The Sunbutter and chocolate make them perfect.

Frozen Banana Filled Sunbutter Cups

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1 tbsp coconut oil
1 banana, sliced into 14 slices about 1/4" thick

Place the chocolate chips in the microwave to melt until smooth. In a separate bowl, microwave the Sunbutter and coconut oil until melted and smooth. Line a mini muffin tin with 14 mini muffin liners. Spoon 1 tsp of the chocolate into each liner, shaking the pan to coat evenly. Place a banana slice on top. Spoon 1 tsp of the Sunbutter mixture on top, using the spoon to push the mixture all around the banana. Spoon 1/2 tsp of the chocolate into the center. Freeze for 1 hour or until set.
*  Store covered in the freezer.

Egg Free, Dairy Free, Nut Free Baked Yellow Squash with Onion

This really isn't a recipe, it's just our favorite way to prepare yellow squash.

Baked Yellow Squash with Onion

Cut the unpeeled yellow squash into 1/4 - 1/2" thick slices. Place in a single layer on a parchment paper lined baking sheet. Place sliced onions on top. Season as desired. Bake at 425 for 15 minutes. Flip then bake an additional 15 minutes or until tender.

Egg Free, Dairy Free, Nut Free No Bake Sunbutter Chocolate Oat Clusters

No bake cookies have always been a family favorite. A few of our favorites are No Bake Chocolate Oat Clusters, No Bake Chocolate Oat Cookies, and No Bake Chocolate Coconut Clusters. However, I wanted to make a healthy version and remove the dairy free margarine and refined sugar. They turned out really good and the girls loved them. The old fashioned oats make the cookies chewier and heartier than the quick oats in my other recipes. If you'd rather them not be as chewy, feel free to use the quick oats or pulse the old fashioned oats a few times in the blender.

No Bake Sunbutter Chocolate Oat Clusters

1/2 cup safe chocolate chips
1/4 cup Sunbutter
1/4 cup unsweetened applesauce or soy milk
1/4 cup cocoa powder
1 1/2 cups old fashioned oats

Microwave the chocolate chips, Sunbutter, applesauce, and cocoa until melted and smooth, stirring after each 30 second interval. Stir in the oats until thoroughly coated, using more if needed. Drop by spoonful onto a wax paper lined baking sheet. Refrigerate for 30 minutes or until set. Store covered in fridge or freezer.
*  Makes about 24 clusters.
* You can also heat the mixture in a saucepan on the stove instead of using the microwave.
* You can pulse the old fashioned oats a few times in the blender or use quick oats if you want a less chewy texture.

Egg Free, Dairy Free, Nut Free Pumpkin Oat Pancakes

These pancakes are denser than my Family Favorite Waffles and Pancakes because they are made with oats instead of flour, but they are fantastic and hearty and thick. They are not very sweet because I wanted to make them without any refined sugar. If you want a sweeter pancake, feel free to stir some sugar or brown sugar into the batter. You can also leave out the maple syrup completely and then just top them as desired. You can also substitute the soy milk for another safe milk, water, or juice.

 

Pumpkin Oat Pancakes

1 cup old fashioned oats
1 tbsp baking powder
2 tsp pumpkin pie spice or cinnamon
1/4 cup pure pumpkin puree
1/4 cup soy milk, other safe milk, water, or juice
2 tbsp maple syrup, optional but recommended

Blend the oats, baking powder, and spice in the blender until it is a powder. Stir in the pumpkin, soy milk, and maple syrup. Fry in a sprayed pan over medium-low heat until golden. Flip then fry until the other side is golden.
*  I used approximately 2 tablespoons of the batter for each pancake and then spread it into a circle. this recipe made 5 big pancakes.

Egg Free, Dairy Free, Nut Free (and refined sugar free) Simple Coconut Macaroons

These macaroons are so good. Anything with coconut is perfect in my world. My girls liked them with a melted chocolate drizzle or chocolate chips added, but I preferred them plain.

Simple Coconut Macaroons

1/4 cup maple syrup
2 tbsp soy milk
1/2 tsp vanilla extract
1 1/4 cup unsweetened flaked coconut (sweetened can be used but they will be very sweet)

Combine the maple syrup, soy milk, and vanilla. Add the coconut and mix thoroughly. The mixture will be loose. Form a tablespoon amount of the mixture into a mound on a parchment paper lined baking sheet. Repeat until all of the mixture is used. Bake at 350 for 10-15 minutes or until the coconut on top is browning. Allow the macaroons to cool completely before removing from the sheet or they will fall apart. The syrup makes a mess on the parchment paper. Once the macaroons are cooled, pick them up and carefully remove any burned sugar attached to the bottom.
*  Makes 12-15 small macaroons.
*  The macaroons can be made any size, but after making them several times, I found that the smaller ones held together much better and were easier to eat.

Egg Free, Dairy Free, Nut Free 1 Minute Microwave Chocolate Oreo Cake

We love our 2 Minute Chocolate Chip Cookie Cake. This time we decided to make a chocolate cake with Oreos crushed inside. It smelled fantastic, and tasted even better.

1 Minute Microwave Chocolate Oreo Cake

1/4 cup safe chocolate chips
3 tbsp soy milk
1/4  cup flour
1/2 tbsp oil
1/4 tsp baking powder
2 Oreo cookies, broken into pieces (optional if you don't have or want them)

Place the chocolate chips and soy milk in a microwave safe bowl. Microwave for 40 seconds or until the chocolate chips are melted. Add the flour, oil, and baking powder then stir to thoroughly combine. Stir in the Oreos. The batter will be thick. Press down the batter evenly into the bowl. Microwave for 1 minute or until set.