Egg Free, Dairy Free Simple Apple Dumplings

I saw apple dumplings at the grocery store the other day and have been craving them since. This is a simple but yummy version. When I made them I placed the orange juice and margarine on the bottom then the apple dumplings on top. The next time I'm going to pour them over top of the dumplings. Feel free to make them either way.

Simple Apple Dumplings

3 apples, peeled, cored and diced
2 tubes safe refrigerated biscuits
3/4 cup orange juice
3 tbsp dairy free margarine, melted
Cinnamon sugar as desired

Flatten out a biscuit then seal some of the diced apples inside. Place the dumpling, seam side down, in a sprayed 11x15 baking dish. Repeat with the remaining biscuits. Pour the orange juice over the dumplings then drizzle with the melted margarine. Sprinkle with the cinnamon sugar. Bake at 375 for 25-30 minutes or until golden brown.
* Great served warm topped with soy milk.

Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Chip Oat Cookies

We wanted to try a new cookie for Christmas and these cookies instantly became a new favorite. Our whole family rated them as 1 of our top 5 cookies. They are soft in the center with a slightly crunchy outside. The flavors are perfect together. We made a double batch (which was about 90 cookies) so we shared them with a bunch of friends. They all  loved them. This is a must try recipe.

Sunbutter Chocolate Chip Oat Cookies

1 cup flour
1 cup oats
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dairy free margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Sunbutter
1/4 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup safe chocolate chips

Combine the flour, oats, cornstarch, baking powder, baking soda and salt. In a separate bowl, use an electric mixer to beat the margarine, sugar, brown sugar and Sunbutter until fluffy. Add the applesauce and vanilla then beat again. Add the flour mixture then beat until thoroughly combined. Fold in the chocolate chips. Drop by heaping spoonfuls, 2” apart, onto parchment paper lined baking sheets. Bake at 375 for 10-15 minutes or until lightly golden. Cool on the baking sheet for 1 min before removing to cool.


Shared with Full Plate Thursday, Creative Thursday, Allergy Free Wednesdays, Delicious Dishes, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tuesdays at the Table, Recipe Box, Melt in Your Mouth Monday, My Meatless Mondays, Mop it up Monday, Mealtime Monday, Food on Fridays, Weekend Potluck, Foodie Friday, Allergy Friendly Friday, Check Me Out Saturday, Inspiration Tuesday, Think Pink Sunday, Sundae Scoop.

Egg Free, Dairy Free Chicken or Pork Chop Breading

This breading is a great substitute for the store bought Shake 'N Bake coating. The top picture is chicken tenders and the bottom picture is pork chops. Both were very good hot and cold.

Chicken or Pork Chop Breading

Chicken or pork chops
Safe bread crumbs (I use this recipe to make my own)
Seasoning desired (I used seasoning salt, pepper, garlic powder, onion powder,
       Italian Seasoning and Old Bay)
Few tbsp oil, optional

Place the bread crumbs, seasonings and oil in a large Ziploc bag. Moisten the meat with some water then place it, a few at a time, into the bag. Shake until thoroughly coated. Place the meat onto a foil lined baking sheet. Bake at 400 until cooked though (my boneless meats took 20-30 minutes).

Egg Free, Dairy Free, Nut Free Tofu Chocolate Mousse and Ice Cream

Tofu was on sale so I bought several packages. We made scrambled "eggs" and banana yogurt. I still had two packages left over so I decided to try and make some ice cream. Jazlyn wanted chocolate so I threw a few ingredients together and it turned out the thick consistency of a chocolate mousse. It was good and rich as the mousse, but it was also good after being frozen into ice cream. I'm not a big tofu fan, but this mousse was good. The amounts of the flavorings will vary depending how much of a chocolate flavor you desire.

Tofu Chocolate Mousse and Ice Cream

14 oz firm tofu
1/4 - 1/2 cup chocolate syrup
1/2 - 1 tsp vanilla extract
2 - 4 tbsp cocoa powder
2 - 4 tbsp sugar

Place all of the ingredients into the blender then process until smooth and thoroughly combined. Eat immediately as a chocolate mousse or freeze into ice cream.
*  If the ice cream is too hard to scoop, microwave it briefly to soften.
*  For an extra chocolately treat, top with safe chocolate chips and additional chocolate syrup.

Egg Free, Dairy Free, Nut Free Cinnamon Breakfast Cake

This cake has such an amazing cinnamon flavor and reminds me of a coffee cake. My girls couldn't get enough. They loved it warm and at room temperature the next day for breakfast. The bottom picture was another batch we made with extra cinnamon on top. Both ways were really good, but I like it a little better with less cinnamon like the top 2 pictures.

 

 

Cinnamon Breakfast Cake

2 cups flour
1 cup sugar
2 tbsp cinnamon
2 tsp baking powder
1 cup soy milk
1 tbsp dairy free margarine, melted
2 tsp vanilla extract
Topping:
1/4 cup brown sugar
2 tbsp cinnamon
1/4 cup dairy free margarine, cut into small pieces

Combine the flour, sugar, cinnamon and baking powder. Add the soy milk, melted margarine and vanilla then stir until thoroughly combined. Divide the batter evenly into 2 round cake pans. Sprinkle the tops with the brown sugar and cinnamon. Press chunks of margarine into the dough. Bake at 350 for 30 minutes. Serve warm or at room temperature.

Egg Free, Dairy Free, Nut Free Banana Oat Muffins

These muffins are very good and I love the flavor of them made with the orange juice in place of the soy milk. However, it causes the muffins to stick to the liners a little.

Banana Oat Muffins

1 1/2 cups flour
1 cup oats
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup soy milk or orange juice
1/3 cup unsweetened applesauce
2 tsp vanilla extract
2-3 mashed bananas

Combine the flour, oats, brown sugar, cornstarch, baking powder, baking soda and salt. In a separate bowl, combine the soy milk, applesauce, vanilla and bananas. Add the flour mixture to the banana mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full. Bake at 400 for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free Brown Buttered Noodles with Ham and Peas

My girls take turns picking out our supper. This is another casserole that they came up with and we all really enjoyed.

Brown Buttered Noodles with Ham and Peas

1/4 cup dairy free margarine
1 box noodles, any shape desired, cooked
1 can peas
1-2 cups cooked diced ham

Place the margarine in a small saucepan and cook over medium heat until it is melted and beginning to brown. Pour the margarine over the cooked noodles. Add the peas and ham then cook and stir until heated through.
*  If desired, you can also skip the step of browning the margarine and just add it to the cooked noodles with the peas and ham.