tag:blogger.com,1999:blog-75160393066264536832024-03-13T11:44:21.523-04:00Jazzy Allergy RecipesSimple and delicious egg free, dairy free and nut free recipes that everyone will love.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.comBlogger405125tag:blogger.com,1999:blog-7516039306626453683.post-73443840706353511442020-12-02T00:16:00.000-05:002020-12-02T00:16:30.349-05:00Egg Free, Dairy Free, Nut Free Pennsylvania Dutch Slippery Pot PieThis pot pie is a Pennsylvania Dutch or Amish type of pot pie made with homemade noodles, not the casserole topped with a pie crust. If you are looking for that version, here is <a href="http://jazzyallergyrecipes.blogspot.com/2013/06/egg-free-dairy-free-meat-pot-pie.html" target="_blank">Meat Pot Pie</a> that we love. It is called a slippery pot pie because of the noodles inside of it. I guess it is their way of distinguishing one from the other.<br />
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<strong>Pennsylvania Dutch Slippery Pot Pie</strong><br />
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8 cups broth<br />
3-4 potatoes, peeled and diced OR 1-2 cans diced potatoes<br />
6-10 baby carrots, sliced<br />
1 can corn OR 1 cup frozen corn<br />
1 can peas OR 1 cup frozen peas<br />
1 pound cooked and diced ham, chicken, turkey, diced sausage, or cooked ground beef<br />
1 batch Pot Pie Dough (see recipe below)<br />
1/2 cup flour<br />
1/2 cup water<br />
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Bring the broth to a boil in a large soup pot. Add the potatoes and carrots then cook over medium high heat for 10 minutes. Stir in the corn, peas, and ham. Reduce the heat to medium low then drop in the pot pie squares. Cook, stirring occasionally, for 5 minutes. In a small bowl, combine the flour and water. Add the mixture then cook, stirring constantly, for 5 minutes or until the pot pie squares are soft. Remove the pot from the heat then allow to set for 15 minutes before serving.<br />
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<strong>Pot Pie Dough</strong><br />
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4 cups flour<br />
2 cups water<br />
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Combine the ingredients with your hands until a dryish dough is formed. Roll out the dough to 1/8-1/4" thick. If the dough is too dry, add a little more water. If the dough is too sticky, add a little more flour. Use a pizza cutter or a knife to cut into squares.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com2tag:blogger.com,1999:blog-7516039306626453683.post-71876586341778251932020-06-24T14:57:00.000-04:002020-06-24T14:57:49.703-04:00Egg Free, Dairy Free, Nut Free Baked Potato ChipsMy family loves these chips. They can be flavored with any spices you enjoy so there are endless possibilities. <br />
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<strong>Baked Potato Chips</strong><br />
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Slice your potatoes very thin. The thinner you slice the potatoes, the crispier the potato chips will be. Toss them with olive oil and any seasonings you desire. Lay them in a single layer on a parchment lined baking sheet. Bake at 450 for 20-30 minutes or until crispy and golden.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-20022868276184479382020-03-20T12:48:00.000-04:002020-03-20T12:48:36.624-04:00Egg Free, Dairy Free, Nut Free Whole Wheat CrackersThese crackers are very good and full of only healthy ingredients. They remind me of Wheat Thins because they are a little sweet. Feel free to leave out the honey if you do not want to have a slightly sweet cracker. You can also add any seasonings you like on top or into the crackers with the salt for extra flavor.<br />
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<strong>Whole Wheat Crackers</strong><br />
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1 1/2 tbsp honey or maple syrup, optional but very good<br />
1 tsp melted coconut oil or olive oil<br />
1/4 tsp salt and any other seasonings desired<br />
1 cup whole wheat flour<br />
1/4 cup water<br />
Sea salt or any other seasonings desired for topping<br />
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Combine the honey, oil, and salt. Stir in the flour. Add the water then stir to combine. Knead until thoroughly combined. Roll out the dough into a very thin rectangle. Use a pizza cutter or a knife to cut into individual crackers, I prefer them bite-sized. Place on a parchment lined baking sheet. Prick each cracker with a fork. Sprinkle with sea salt or any seasonings desired. Bake at 350 for 25-30 minutes. Watch the crackers carefully because they burn and overcook quickly. The edges should be golden. The crackers will continue to crisp as they cool. Store in an airtight container.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-29296307386953207872020-02-11T19:57:00.000-05:002020-02-11T19:57:10.419-05:00Egg Free, Dairy Free, Nut Free Sunbutter Chocolate FudgeThis fudge is incredible. It melts in your mouth and is so smooth and perfectly flavored. I can't stress enough how amazing this fudge is. It's not sickening sweet like the fudge you would find in stores. It has no refined sugars, just a small amount of pure maple syrup or honey. It's pure Sunbutter chocolate bliss.<br />
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<strong>Sunbutter Chocolate Fudge</strong><br />
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1/4 cup coconut oil<br />
1/4 cup cocoa powder<br />
1/2 cup Sunbutter<br />
3 tbsp maple syrup or honey<br />
1/2 tsp vanilla extract<br />
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Melt the coconut oil. Add the cocoa powder then stir until smooth. Add the remaining ingredients and stir until thoroughly combined. Line a small container (I used a 3 cup rectangle that was approximately 3x5) with plastic wrap so that it overhangs. Transfer the mixture evenly into the container. Freeze for 30 minutes or until set. Remove the fudge from the container and cut into bite-sized squares. Store covered in the fridge.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-77895527360446174502019-12-18T16:09:00.000-05:002019-12-18T16:09:45.496-05:00Egg Free, Dairy Free, Nut Free Frozen Banana Filled Sunbutter CupsThese candies are amazing. Freezing the banana makes it taste like ice cream. The Sunbutter and chocolate make them perfect.<br />
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<strong>Frozen Banana Filled Sunbutter Cups</strong><br />
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1/2 cup safe chocolate chips<br />
1/4 cup Sunbutter<br />
1 tbsp coconut oil<br />
1 banana, sliced into 14 slices about 1/4" thick<br />
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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.<br />
* Store covered in the freezer.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-44223697208838212142019-10-25T16:06:00.000-04:002019-10-25T16:06:57.529-04:00Egg Free, Dairy Free, Nut Free Baked Yellow Squash with OnionThis really isn't a recipe, it's just our favorite way to prepare yellow squash.<br />
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<strong>Baked Yellow Squash with Onion</strong><br />
<strong></strong><br />
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.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-28684442622179140112019-08-29T17:38:00.000-04:002019-08-29T17:38:48.015-04:00Egg Free, Dairy Free, Nut Free No Bake Sunbutter Chocolate Oat ClustersNo bake cookies have always been a family favorite. A few of our favorites are <a href="http://jazzyallergyrecipes.blogspot.com/2010/08/no-bake-chocolate-oat-clusters.html" target="_blank">No Bake Chocolate Oat Clusters</a>, <a href="http://jazzyallergyrecipes.blogspot.com/2012/04/egg-free-dairy-free-nut-free-no-bake.html" target="_blank">No Bake Chocolate Oat Cookies</a>, and <a href="http://jazzyallergyrecipes.blogspot.com/2010/12/no-bake-chocolate-coconut-clusters.html" target="_blank">No Bake Chocolate Coconut Clusters</a>. 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.<br />
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<strong>No Bake Sunbutter Chocolate Oat Clusters</strong><br />
<strong></strong><br />
1/2 cup safe chocolate chips<br />
1/4 cup Sunbutter<br />
1/4 cup unsweetened applesauce or soy milk<br />
1/4 cup cocoa powder<br />
1 1/2 cups old fashioned oats<br />
<br />
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.<br />
* Makes about 24 clusters.<br />
* You can also heat the mixture in a saucepan on the stove instead of using the microwave.<br />
* You can pulse the old fashioned oats a few times in the blender or use quick oats if you want a less chewy texture.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-48267427895157188372019-07-10T15:54:00.002-04:002019-07-10T15:54:33.961-04:00Egg Free, Dairy Free, Nut Free Pumpkin Oat PancakesThese pancakes are denser than my <a href="http://jazzyallergyrecipes.blogspot.com/2010/06/family-favorite-waffles-and-pancakes.html" target="_blank">Family Favorite Waffles and Pancakes</a> 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.<br />
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<strong>Pumpkin Oat Pancakes</strong><br />
<strong></strong><br />
1 cup old fashioned oats<br />
1 tbsp baking powder<br />
2 tsp pumpkin pie spice or cinnamon<br />
1/4 cup pure pumpkin puree<br />
1/4 cup soy milk, other safe milk, water, or juice<br />
2 tbsp maple syrup, optional but recommended<br />
<br />
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.<br />
* I used approximately 2 tablespoons of the batter for each pancake and then spread it into a circle. this recipe made 5 big pancakes.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-18166362379365529392019-05-29T15:56:00.000-04:002019-05-29T15:56:32.528-04:00Egg Free, Dairy Free, Nut Free (and refined sugar free) Simple Coconut MacaroonsThese 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. <br />
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<strong>Simple Coconut Macaroons</strong><br />
<strong></strong><br />
1/4 cup maple syrup<br />
2 tbsp soy milk<br />
1/2 tsp vanilla extract<br />
1 1/4 cup unsweetened flaked coconut (sweetened can be used but they will be very sweet)<br />
<br />
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.<br />
* Makes 12-15 small macaroons.<br />
* 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.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-58056667502902314722019-03-08T15:35:00.001-05:002019-03-08T15:35:25.197-05:00Egg Free, Dairy Free, Nut Free 1 Minute Microwave Chocolate Oreo CakeWe love our <a href="http://jazzyallergyrecipes.blogspot.com/2014/08/egg-free-dairy-free-nut-free-2-minute.html" target="_blank">2 Minute Chocolate Chip Cookie Cake.</a> This time we decided to make a chocolate cake with Oreos crushed inside. It smelled fantastic, and tasted even better.<br />
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<b>1 Minute Microwave Chocolate Oreo Cake</b><br />
<b><br /></b>
1/4 cup safe chocolate chips<br />
3 tbsp soy milk<br />
1/4 cup flour<br />
1/2 tbsp oil<br />
1/4 tsp baking powder<br />
2 Oreo cookies, broken into pieces (optional if you don't have or want them)<br />
<br />
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.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com1tag:blogger.com,1999:blog-7516039306626453683.post-38280364609859464692018-11-29T14:54:00.000-05:002018-11-29T14:54:36.032-05:00Egg Free, Dairy Free, Nut Free Tuna Stuffed TomatoesWe love fresh tomatoes and tuna so I decided to stuff the tomatoes with a tuna mixture. They are very good right out of the oven, but they were also good cold when I packed them for lunch when we were away from home.<br />
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<br />
<strong>Tuna Stuffed Tomatoes</strong><br />
<strong></strong><br />
5 small tomatoes - cut off the top and remove the insides<br />
5 oz can tuna, drained<br />
1 tsp olive oil<br />
1 tsp mustard<br />
Seasonings desired - I used a small dash of salt, pepper, dill, Italian seasoning, garlic powder, <br />
onion powder, and chili seasoning<br />
<br />
Place the tomatoes, cut side up, on a foil lined baking sheet. In a separate bowl, combine the remaining ingredients. Spoon the mixture evenly into the tomatoes. Broil on the top rack for 6-8 minutes or until they are warm and the tomato tops are brown.<br />
* Serve warm or cold.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-4170163627583189602018-09-07T12:05:00.000-04:002018-09-07T12:05:17.677-04:00Egg Free, Dairy Free, Nut Free Whole Wheat Oat PizzaThis pizza crust is chewy and hearty and very good. I love the rolled crust on the edges. I like to make extra pizzas and freeze them to bake later.<br />
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<br />
<strong>Whole Wheat Oat Pizza</strong><br />
<strong></strong><br />
2 cups whole wheat flour<br />
1/2 cup oat flour (grind oats in the blender)<br />
1 tbsp baking powder<br />
1 tsp Italian seasoning<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1/2 tsp salt<br />
3/4 cup soy milk or water, more if necessary<br />
3 tbsp olive oil or unsweetened applesauce<br />
Topping desired<br />
<br />
Combine the whole wheat flour, oat flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth and no longer sticky, using more whole wheat flour as needed. Press or roll the dough into 4 thin pizza crusts on a parchment lined baking sheets. If desired, fold the crust around the edges to make a thick outside like in the pictures above. Bake at 350 for 10 minutes or until firm. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are golden brown.<br />
* If desired, freeze before baking the second time. Wrap in plastic wrap then in foil then place in a Ziploc bag. Then remove the pizza from the freezer, place on a parchment lined baking sheet, then bake at 350 for 20-30 minutes or until hot and golden.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-26104482513288494842018-07-30T13:48:00.000-04:002018-07-30T13:48:40.792-04:00Egg Free, Dairy Free, Nut Free Simple Chocolate Pudding and Pie Filling (no refined sugar)The girls love our <a href="http://jazzyallergyrecipes.blogspot.com/2010/07/chocolate-pudding-and-pie-filling.html" target="_blank">Chocolate Pudding and Pie Filling</a>, but I've been trying to figure out ways to limit the amount of refined sugars in my recipes. This pudding is thick, chocolatey, and very good. You can see in the pictures that the pudding is very thick, which would be perfect to use for a chocolate pie. However, I reduced the amount of cornstarch and it was the perfect consistency for pudding (although the girls really liked it thick). I placed both measurements in the recipe so you can decide how thick you want your pudding to be.<br />
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<br />
<strong>Simple Chocolate Pudding and Pie Filling (no refined sugar)</strong><br />
<strong></strong><br />
2 cups soy milk<br />
1/4 cup cocoa powder<br />
1/4 - 1/3 cup maple syrup or honey<br />
3-4 tbsp cornstarch (The more cornstarch the thicker the pudding will be.)<br />
1/2 tsp vanilla extract<br />
1/8 tsp salt<br />
<br />
Place all of the ingredients into a saucepan over medium-high heat. Cook and whisk until the mixture comes to a boil. Once it begins to boil, whisk constantly for 2-4 minutes until the pudding is thickened and smooth. Eat warm or cover and place in the fridge.<br />
<br />Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-62078587393582753162018-06-25T21:20:00.001-04:002018-06-25T21:20:12.974-04:00Egg Free, Dairy Free, Nut Free Sloppy JoesI love Sloppy Joes, but I wanted a healthier version that still had a lot of flavor. The girls and I loved it, especially over cooked brown rice, pasta, or mashed potatoes.<br />
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<br />
<strong>Sloppy Joes</strong><br />
<strong></strong><br />
1-2 lbs ground turkey or ground beef<br />
1 diced pepper<br />
1 diced onion<br />
15.5 oz can tomato sauce<br />
14.5 oz can diced tomatoes<br />
1 tbsp garlic powder<br />
1 tbsp onion powder<br />
1 tsp pepper<br />
1/2 tsp salt<br />
<br />
Fry the meat, pepper, and onion in a skillet until done. Add the remaining ingredients then cook and stir until heated and thickened.<br />
* Freezes perfectly. I like to place a single serving of the frozen Sloppy Joes in a large microwave safe bowl with 1/2 cup brown rice and 3/4 cup water then microwave for 6 minutes or until the rice is done.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-71610454565096958902018-05-15T14:06:00.000-04:002018-05-15T14:06:33.424-04:00Egg Free, Dairy Free, Nut Free Oven Roasted Sausage and PotatoesThis is a simple meal that my family loves and requests quite often.<br />
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<br />
<strong>Oven Roasted Sausage and Potatoes</strong><br />
<br />
Smoked sausage or Polska Kielbasa, sliced thin<br />
Potatoes, peeled and diced<br />
Olive oil<br />
Seasonings desired, I usually use salt, pepper, and Italian seasoning<br />
<br />
Toss the potatoes and sausage with the oil and seasonings. Spread the mixture on a foil or parchment paper lined baking sheet. Bake at 450 for 45 minutes or until golden and tender. Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-6364430949904256382018-04-13T22:13:00.000-04:002018-04-13T22:13:08.652-04:00Egg Free, Dairy Free, Nut Free Microwave Chocolate Pudding CakeI was attempting something else, but this result was a yummy happy surprise that we have now made many times. I wasn't sure what to call this recipe. It's not really a pudding because it's thick and has other ingredients in it. It's not a cake because it isn't the right consistency. I decided to go with Chocolate Pudding Cake because that's about right. It's a gooey chocolate mixture that is made in the microwave and then, if desired, add-ins are stirred in like flaked coconut, berries, oats, etc. The top picture is plain, the second is oats and coconut, the third is oats and strawberries. We also stir a few safe chocolate chips into each either before microwaving or after as an add-in. Sometimes both!<br />
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<br />
<strong>Microwave Chocolate Pudding Cake</strong><br />
<strong></strong><br />
2 tbsp whole wheat flour, white flour, or oat flour<br />
2 tbsp cocoa powder<br />
1/8 tsp baking powder<br />
1/16 tsp salt<br />
2 tbsp unsweetened applesauce<br />
2 tbsp soy milk<br />
1 tbsp pure maple syrup, honey, or molasses<br />
1 tsp melted coconut oil or olive oil<br />
1/4 tsp vanilla extract<br />
Add-ins desired such as oats, dried fruit, safe chocolate chips, unsweetened flaked coconut, <br />
blueberries, raspberries, diced banana, chopped strawberries, etc.<br />
<br />
Combine the flour, cocoa, baking powder, and salt. Add the applesauce, soy milk, maple syrup, melted coconut oil, and vanilla then mix until thoroughly combined. Microwave for 1 1/2 - 2 1/2 minutes or until set. Cool for a few minutes then stir in the add-ins you desire.<br />
* Some safe chocolate chips can be added to the batter before it is microwaved for an extra chocolately result.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com1tag:blogger.com,1999:blog-7516039306626453683.post-90730508220199101352018-03-06T09:00:00.000-05:002018-03-06T09:00:23.541-05:00Egg Free, Dairy Free, Nut Free Barbecue SauceThis barbecue sauce is chunky and flavorful and refined sugar free. So good.<br />
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<br />
<strong>Barbecue Sauce</strong><br />
<br />
1 tbsp olive oil<br />
1 finely chopped onion<br />
2 tbsp mince garlic<br />
1/4 cup unsweetened applesauce<br />
1/4 cup maple syrup, honey, or molasses or a mixture<br />
1/4 cup balsamic vinegar<br />
1 tbsp mustard<br />
8 oz tomato sauce<br />
1 tsp chili powder<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1/2 tsp crushed red pepper<br />
<br />
Heat the oil in a saucepan over medium-low heat. Add the onion and sauté 5 minutes. Add the garlic and sauté for 1 minute. Add the remaining ingredients and whisk to combine. Reduce the heat to low and simmer for 30 minutes, whisking occasionally, until thickened.<br />
* Store in a glass jar tightly covered.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-69587847901131495492018-02-13T12:53:00.001-05:002018-02-13T12:53:39.977-05:00Egg Free, Dairy Free, Nut Free Apple Banana Baked OatmealWe loved baked oatmeal. I wanted to figure out a recipe that wouldn't use refined sugar. We like to top it with additional fresh fruit or reheat it with additional soy milk.<br />
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<strong>Apple Banana Baked Oatmeal</strong><br />
<br />
2 cups old fashioned oats<br />
2 cups boiling water<br />
2 small apples, diced with or without skin<br />
1 banana, diced<br />
1 cup flaked coconut, raisins, Craisins, currents, chocolate chips, etc. - optional<br />
3/4 cup soy milk<br />
1/4 cup maple syrup or honey<br />
1 tbsp cinnamon<br />
1/2 tsp vanilla extract<br />
<br />
Combine the oats and water then cover for 10 minutes. Add the remaining ingredients then mix until thoroughly combined. Spread the mixture into a parchment paper lined 8x8 dish. Bake at 350 for 45-50 minutes or until golden brown and set.<br />
* Once cooled cut into serving sized squares and then freeze or store in the fridge for up to 4 days.<br />
<br />Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-15539064120894865452018-01-12T13:39:00.000-05:002018-01-12T13:39:50.510-05:00Egg Free, Dairy Free, Nut Free Simple Banana Oat Breakfast CookiesThese cookies are so good! They would be perfect as part of breakfast or as a healthy snack. They are fast and easy to prepare and produce a very yummy soft chewy cookie. They have a great banana flavor and the oats provide the perfect texture. Healthy and delicious, a perfect combination.<br />
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<br />
<b>Simple Banana Oat Breakfast Cookies</b><br />
<b><br /></b>
2 bananas, mashed thoroughly<br />
1 cup old fashioned oats<br />
1 tsp cinnamon, optional<br />
1 tsp vanilla extract, optional<br />
1-2 tbsp add-ins, optional (raisins, Craisins, currents, flaked coconut, safe chocolate chips, Sunbutter, chopped strawberries, blueberries, raspberries, etc.)<br />
<br />
Thoroughly combine all of the ingredients. Drop into 12 equal mounds onto a parchment covered baking sheet. Form into a cookie shape, flattening as desired. The cookies will not change their shape as they bake. Bake at 350 for 10-15 minutes or until they are set and starting to brown on the bottom.<br />
* The top 2 pictures I left the cookies mounded. The bottom 2 pictures I flattened.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-34708238556389530182017-11-21T16:30:00.000-05:002017-11-21T16:30:12.388-05:00Egg Free, Dairy Free, Nut Free Black Beans and RiceThis casserole is one of my favorite combinations - black beans, brown rice, and tomatoes. So good.<br />
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<br />
<strong>Black Beans and Rice</strong><br />
<strong></strong><br />
1 tbsp olive oil<br />
1 onion, chopped<br />
15.5 oz can black beans, rinsed and drained<br />
14.5 oz can crushed, diced, or stewed tomatoes, undrained<br />
1 tsp Italian seasoning<br />
1/2 tsp garlic powder<br />
1/2 tsp chili powder<br />
1 1/2 cups raw brown or white Minute rice<br />
<br />
Heat the oil in a skillet over medium-high heat. Add the onion then cook and stir until tender. Add the beans, tomatoes, and seasonings. Bring to a boil then stir in the rice. Cover, reduce the heat to low, then simmer for 10 minutes or until the rice is tender.<br />
* Wonderful topped with salsa.<br />
* Cooked ground beef can be added if desired.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-74817780867080181512017-09-20T15:46:00.000-04:002017-09-20T15:46:13.580-04:00Egg Free, Dairy Free, Nut Free Crock Pot Cabbage CasseroleI love anything with cabbage. This casserole is easy to prepare and makes plenty to freeze for later.<br />
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<br />
<strong>Crock Pot Cabbage Casserole</strong><br />
<strong></strong><br />
5 cups water<br />
15.5 oz can cannellini beans, kidney beans, or black beans<br />
15 oz can tomato sauce<br />
1 cup cooked ground turkey or beef or an additional can of beans<br />
1 cup thinly sliced carrots<br />
1 cup brown or white Minute rice, uncooked<br />
1-2 diced onions<br />
1 medium head of cabbage, chopped<br />
Seasonings desired - I used salt, pepper, Italian seasoning, garlic powder, and onion powder<br />
<br />
Combine all of the ingredients in the crock pot. Cover and cook on high for 4 hours.<br />
* Makes 12 (1 cup) servings. <br />
* Freezes great.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-81920795710537100192017-08-31T16:21:00.000-04:002017-08-31T16:21:13.515-04:00Egg Free, Dairy Free, Nut Free Simple Sunbutter Chocolate Pretzel ClustersThese clusters were so simple, but the girls couldn't get enough of them.<br />
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<strong>Simple Sunbutter Chocolate Pretzel Clusters</strong><br />
<br />
1/3 cup safe chocolate chips<br />
3 tbsp coconut oil<br />
1/4 cup cocoa powder<br />
2 tbsp maple syrup or honey<br />
1/4 cup Sunbutter<br />
1 cup pretzels<br />
<br />
Melt the chocolate and coconut oil in the microwave. Stir in the cocoa and maple syrup until smooth. Add the Sunbutter and stir until thoroughly combined and smooth. Stir in the pretzels. Drop by tablespoon onto a parchment paper lined baking sheet. Place in the fridge until hardened. Store covered in the fridge.<br />
* Makes 20-25 clusters.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-7775669412436759872017-07-31T11:54:00.000-04:002017-07-31T11:54:13.090-04:00Egg Free, Dairy Free, Nut Free Whole Wheat Pizza CrustThis pizza crust is very good, hearty and crisp. I love making extra pizzas to keep in the freezer. For a fast and simple pizza crust, I always make <a href="http://jazzyallergyrecipes.blogspot.com/2015/04/egg-free-dairy-free-nut-free-quick-and.html" target="_blank">this simple crust</a>. We also love <a href="http://jazzyallergyrecipes.blogspot.com/2011/11/egg-free-dairy-free-frozen-bread-dough.html" target="_blank">this one made with frozen bread dough, </a><u>and </u><a href="http://jazzyallergyrecipes.blogspot.com/2011/02/fast-and-easy-pizza.html" target="_blank">this one made with refrigerated pop pizza dough,</a> and <a href="http://jazzyallergyrecipes.blogspot.com/2010/04/jazzys-favorite-pizza.html" target="_blank">this one made with Bisquick baking mix</a>.<br />
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<br />
<strong>Whole Wheat Pizza Crust</strong><br />
<strong></strong><br />
1 1/3 cup whole wheat flour<br />
1 tsp baking powder<br />
1 tsp Italian seasoning<br />
1 tsp garlic powder<br />
1 tsp onion powder<br />
1/2 tsp salt<br />
1/2 cup soy milk or water, more if necessary<br />
2 tbsp olive oil or unsweetened applesauce<br />
<br />
Combine the flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth. Cover with a clean towel and let sit for 10 minutes. Press or roll the dough into 2 thin pizza crusts on a foil lined baking sheet. Prick all over with a fork. Bake at 400 for 8-10 minutes or until set. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are crisp.<br />
* If desired, freeze before baking the second time. Wrap in plastic wrap, then in foil, then place them in a Ziploc bag. To prepare, remove the pizza from the freezer, place on a foil lined baking sheet, then bake at 400 for 20-30 minutes or until hot and crisp.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-18408772371447845542017-05-09T10:50:00.001-04:002017-05-09T10:51:51.171-04:00Egg Free, Dairy Free, Nut Free Spinach MeatballsThe girls and I love these meatballs. We eat them plain, serve them over rice, noodles, use them as a pizza topping, etc. They are also good cold, so we take them with us when we go away. <br />
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<br />
<strong>Spinach Meatballs</strong><br />
<strong></strong><br />
2 - 3 pounds ground turkey, chicken, or beef<br />
2 cups chopped spinach<br />
1 finely chopped onion<br />
1 finely chopped pepper<br />
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder, <br />
and onion powder<br />
<br />
Thoroughly combine all of the ingredients. Roll the mixture into 1" balls. Place on a parchment lined baking sheet. Bake at 400 for 20-30 minutes until cooked through. Drain as needed. Serve immediately. You can also freeze on the baking sheet then transfer into a Ziploc bag to store in the freezer.<br />
* Makes approximately 70 meatballs.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0tag:blogger.com,1999:blog-7516039306626453683.post-56910735001135515352017-03-10T16:17:00.000-05:002017-03-10T16:17:37.642-05:00Egg Free, Dairy Free, Nut Free Porcupine MeatballsThis is one of my favorites because I make a batch and freeze individual serving portions. Then I just make a starch to put them over top of for a quick and versatile lunch. My family asks for this meal quite often. This recipe makes approximately 48 meatballs. If you want a smaller serving, I placed the recipe for just 1 pound of meat after this recipe.<br />
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<br />
<strong>Porcupine Meatballs</strong><br />
<strong></strong><br />
3 pounds of ground turkey, ground chicken, or ground beef<br />
1 1/2 cups raw brown or white Minute rice<br />
1 cup water<br />
1 diced bell pepper<br />
1 diced onion<br />
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder, <br />
and onion powder<br />
28 oz can crushed tomatoes<br />
2 (8 oz each) cans tomato sauce<br />
<br />
Combine the meat, rice, water, pepper, onion, and seasonings. Form the mixture into golf ball sized meatballs. Place in two 8x11 sprayed dishes or an 11x15 dish. Pour the crushed tomatoes and tomato sauce over top. Cover with foil then bake at 350 for 1 hour - 1 hour 15 minutes or until the meatballs are cooked through.<br />
* 2 (24 oz each) cans of spaghetti sauce can be used in place of the crushed tomatoes and tomato sauce.<br />
* Makes approximately 48 meatballs.<br />
* Perfect in bread for a sandwich or served over cooked rice, noodles, potatoes, or barley.<br />
* Freezes perfectly in individual serving containers.<br />
<br />
<br />
<strong>Porcupine Meatballs (smaller version)</strong><br />
<strong></strong><br />
1 lb ground meat<br />
3/4 cup raw brown or white Minute rice<br />
1/2 cup water<br />
Bell pepper and onion as desired<br />
Seasonings desired - I used a mixture of salt, pepper, Italian seasoning, garlic powder, <br />
and onion powder<br />
16 oz can tomato sauce<br />
<br />
Prepare as above but use an 8x8 baking dish.Lorihttp://www.blogger.com/profile/15623463347210569650noreply@blogger.com0