Egg Free, Dairy Free, Nut Free Sunbutter Chocolate Fudge

This 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.

Sunbutter Chocolate Fudge

1/4 cup coconut oil
1/4 cup cocoa powder
1/2 cup Sunbutter
3 tbsp maple syrup or honey
1/2 tsp vanilla extract

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.

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 Orange Oatmeal Bread

I had a request for a yummy gluten free bread that was easy to make. This one fits that description perfectly. Before Jazlyn outgrew her wheat allergy, this was a bread that I made quite often. I'm sorry I don't have a picture to go with it, but I haven't made this recipe recently. I don't have any orange juice in the house, but I'd like to make a loaf next time we do.

Orange Oatmeal Bread

2 1/4 cups oat flour (or ground oats)
3/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 cup orange juice
2 tbsp oil

Combine the flour, sugar, baking powder, salt and baking soda. Add the orange juice and oil then mix until just combined. Transfer the batter evenly into a sprayed loaf pan. Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free Cinnamon Oatmeal Pancakes

I always keep a variety of breakfast and lunch choices in the freezer. I usually take a day to the freezer. I made our Family Favorite Pancakes and Waffles, Chocolate Pancakes and Waffles and FRENCH TOAST. However, I didn't have any bananas to make our Blender Banana Oat Pancakes but I wanted an oatmeal pancake. I decided to make a pancake with oats that didn't contain any flour or oil. Wow, these pancakes are so thick and hearty with a yummy cinnamon flavor. My girls like them dipped in applesauce instead of pancake syrup.

Cinnamon Oatmeal Pancakes

2 cups oats
2 cups oats – ground in the blender into a flour
1/4 cup sugar
1 tbsp baking powder
1 tbsp cinnamon
1/2 tsp salt
3 cups water
3 tbsp vanilla extract

Combine the oats, oat flour, sugar, baking powder, cinnamon and salt. Add the water and vanilla then mix until thoroughly combined. Drop about 1/2 cup of the batter onto a sprayed skillet or frying pan. Fry until the bottom is golden. When the pancakes are ready to be flipped, they will hold together perfectly. Fry until golden.
* Makes 14 big, thick pancakes.
* These pancakes freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.

Egg Free, Dairy Free, Nut Free 2 Ingredient Frosting Sunbutter Fudge

I had a can of frosting that was about to expire and we weren't in the mood for another cake. Instead, we made this wonderfully perfect fudge. The taste is not too sweet and the texture is soft and completely smooth. The best part is that there is only 2 ingredients and it is so simple and quick to make. The top picture I used chocolate frosting and the bottom picture I used vanilla frosting.

2 Ingredient Frosting Sunbutter Fudge

1 container safe frosting (I use Pillsbury)
1 cup Sunbutter

Microwave the frosting for 1 minute. Stir in the Sunbutter then microwave an additional 45-60 seconds or until smooth and melted. Pour the mixture into a wax paper lined 8x8 baking dish. Place in the fridge until set. Remove the wax paper then cut into squares.

Egg Free Dairy Free Nut Free Gluten Free Baked Oatmeal with Blueberries

This Baked Oatmeal recipe came from a good friend of mine that is a celiac. It is the best Baked Oatmeal that I have ever had. It is so moist and perfect, probably because the oats are ground first. I changed a few of the ingredients to make it safe for Jazlyn and to suit our family's tastes. This recipe is so good and easy to prepare that it would be perfect for breakfast, dessert or an anytime snack.

Baked Oatmeal with Blueberries

1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 cups ground oats (I just put oats in the blender and ground them until they were powdery)
3/4 cup soy milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
3/4-1 1/2 cups frozen blueberries

Combine the brown sugar and applesauce. Add the oats, soy milk, baking powder, vanilla and salt then stir to thoroughly combine. Stir in the blueberries. Transfer to a sprayed 8x11 baking dish. Bake at 350 for 30-35 minutes or a toothpick inserted in the center comes out mostly clean and the edges are just starting to become golden.
* Chopped frozen strawberries, peaches, pineapples, etc. can be used in place of the blueberries.

Shared with Gluten Free Wednesdays.