Egg Free, Dairy Free, Nut Free Sunbutter Cheerio Bars

My girls couldn't get enough of these yummy bars. They are very quick and easy to make and absolutely delicious. They are a great alternative for rice krispie treats.

Sunbutter Cheerio Bars 

1 cup Sunbutter

¼ cup corn syrup
¼ cup sugar
3 cups Cheerios (I used Multi-Grain)
1 cup safe chocolate chips, optional

Microwave the Sunbutter, corn syrup and sugar, stirring every 20 seconds, until smooth. Stir in the Cheerios until evenly coated. Press firmly and evenly into a sprayed 8x11 baking dish. Melt the chocolate chips then drizzle or spread over the bars. Refrigerate until firm then cut into bars. Store, tightly covered, in the fridge.

*  If desired, additional chocolate chips can be stirred into the mixture before pressing it into the pan.
*  Rice Krispies, Cocoa Krispies, or cornflakes can be used in place of the Rice Krispies.

Egg Free, Dairy Free, Nut Free Chewy Granola Bars

We haven't made granola bars for a little while so we sat down with our recipes trying to decide which one to make. The girls asked if we could try and make a new recipe. They decided they didn't want to use Sunbutter as a flavor base, they wanted a pure granola flavor. They also wanted them chewy and full of fruits and chocolate. We added some oat flour (ground up oats) to help with the texture and corn syrup to make them chewy. We all agreed on lots of dried cherries along with some coconut and chocolate chips (everyone has their different favorite dried fruits). I would have loved to add some of the sunflower seeds from Sunbutter, but we didn't have any in the house. The result was a thick, chewy, perfect granola bars. The only problem with the granola bars was that they didn't want to cut into pretty bars so we tore them into serving size pieces. They held together great, but they just didn't want to cut. These granola bars were so good and perfectly flavored.

Chewy Granola Bars


2 cups add-ins (dried fruit, safe chocolate chips, Rice Krispies, sunflower seeds, etc.)
1 2/3 cups quick cooking oats
3/4 cup sugar
1/3 cup oat flour (blend oats until it becomes a fine powder then measure out 1/3 cup)
1/2 tsp salt
1/3 cup dairy free margarine, melted
1/3 cup corn syrup
1 tbsp water
2 tsp vanilla extract

Combine the add-ins, oats, sugar, oat flour and salt. In a separate bowl, combine the melted margarine, corn syrup, water and vanilla. Add the margarine mixture to the oat mixture then mix until thoroughly combined. Transfer the mixture to a parchment paper lined 8x8 baking dish. Press the mixture down firmly and evenly into the dish. Bake at 350 for 30-40 minutes or until lightly golden on top and browned around the edges. Cool completely before tearing into serving size pieces. The granola bars are chewy and hold together well, but they don’t cut easily.
* Our favorite combination is 1 cup of dried cherries, 1/2 cup of flaked coconut and 1/2 cup of chocolate chips).


This recipe is linked to Allergy Friendly Friday, Allergy Friendly Lunchbox Love and Sweet Temptations.

Egg Free, Dairy Free, Nut Free Chocolate Sunbutter Graham Treats

This is one of the fastest and easiest treats I've ever made. They are very good and Jazlyn just couldn't get enough.

Chocolate Sunbutter Graham Treats

13-16 graham cracker squares
1 1/2 cups safe chocolate chips
1/2 cup Sunbutter

Line a 9x13 baking dish with foil, leaving a 2” overhang at the opposite ends. Arrange the graham crackers to fill the bottom of the baking dish. Microwave the chocolate and Sunbutter until melted and smooth. Pour the mixture over the grahams then spread to cover completely. Refrigerate for 1 hour or until firm. Use the foil handles to remove from the pan then peel off the foil. Break into pieces or cut into squares then store in a tightly covered container in the fridge.
*  You can vary the amount of Sunbutter and chocolate to suit your family's taste.

Egg Free, Dairy Free, Nut Free Baked Doughnut Hole Cupcakes

One day when we were making the doughnut holes (posted 4/27/10), I had a little extra batter so Jazlyn suggested making them into cupcakes. She loved them so much that when we needed vanilla cupcakes, she chose to make them instead of our regular recipe. She also wanted them to be her favorite color, blue. These cupcakes have a good flavor, but they are thicker and denser than the vanilla cupcakes I usually make.

Baked Doughnut Hole Cupcakes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup soy milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, soy milk, vanilla and oil. Stir until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 325 for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Egg Free Dairy Free Nut Free Tapioca Pudding

This tapioca pudding is very good plain, sprinkled with cinnamon sugar or with safe chocolate chips stirred in until they are melted. It is also great served warm or cold.

Tapioca Pudding

2 1/2 cups soy milk
1/2 cup sugar
1/2 cup instant tapioca (I use Minute tapioca)
2 tsp vanilla extract
1/4 tsp salt

Place the soy milk, sugar, and tapioca in a soup pot then stir to combine. Allow the mixture to set for 5 minutes. Add the vanilla and salt then cook and stir the pudding over medium heat for 20-30 minutes or until thickened.

Egg Free, Dairy Free, Nut Free Pumpkin Pie Cupcakes

If you love pumpkin, this recipe is a must try. These Pumpkin Pie Cupcakes are so unique and wonderful. The outside has the same texture as a cupcake or muffin but the insides are extremely moist and the texture and taste remind me of a pumpkin pie filling. I love pumpkin pie, but my family doesn't like pie crusts. These are perfect because they taste like a crustless pumpkin pie. They are so flavorful that there is no need to add frosting of any kind. Be warned, these cupcakes are highly addictive.

Pumpkin Pie Cupcakes

1 cup sugar
1/2 cup oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cups flour
1 tsp baking soda
1-2 tsp cinnamon
1/2 tsp baking powder
1/4-1/2 tsp pumpkin pie spice
1/4 tsp salt
1 3/4 - 2 cups pure pumpkin puree

Combine the sugar, oil, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, baking powder, pumpkin pie spice and salt. Add the flour mixture to the sugar mixture then mix until combined. Add the pumpkin puree then mix until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 34-36 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool completely before serving.
* Note that the batter will be thin and the insides of the cupcakes will not appear to be done.
* If desired, you can dust the tops with confectioner’s sugar or top with safe whipped cream.

Shared with Talking Dollars and Cents.

Egg Free, Dairy Free, Nut Free Banana Fudge Brownies

I had some bananas that were getting to ripe and wanted to try something different. Be warned that these brownies have a strong banana flavor. However, since my girls and I love bananas, this is a good thing. These brownies taste like a moist banana bread mixed with a fudgy brownie. These are the prettiest brownies that I have made since Jazlyn's allergies. They hold together very well and have a nice appearance.

Banana Fudge Brownies

1/2 cup dairy free margarine
2 cups safe chocolate chips
1 1/3 cups brown sugar
1 cup unsweetened applesauce
1 cup mashed ripe bananas
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

Melt the margarine then stir in the chocolate chips until melted and smooth. In a separate bowl, combine the brown sugar, applesauce, bananas, vanilla and salt. Add the melted chocolate mixture then stir until thoroughly combined. Add the flour then stir just until incorporated. Spread the batter evenly into a sprayed 9x13 baking dish. Bake at 325 for 30-40 minutes or until the top is no longer glossy and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to over bake the brownies. Cool before cutting into bars or squares.
* These brownies will have a moist chewy texture, not a cakey texture.
* If you would like a milder banana flavor, reduce the mashed bananas to 1/2 cup.

Egg Free, Dairy Free, Nut Free No Bake Chocolate Coconut Clusters

If you like coconut and chocolate, these no bake cookies should go on your must try list. These cookies have a wonderful chewy texture. The flavor slightly reminds me of Mounds bars. They are not too sweet, they are just the perfect combination of coconut and chocolate. Even my dad that doesn't like coconut liked these cookies. I'm thrilled to have another no bake cookie for those days that we are short on time but need a snack to take somewhere.

 

 

No Bake Chocolate Coconut Clusters

1 cup safe chocolate chips
1/3 cup dairy free margarine
13 large marshmallows
2 cups quick oats
1 cup flaked coconut

Place the chocolate chips, margarine and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until melted and smooth. Remove the saucepan from the heat then stir in the oats and coconut until thoroughly combined. Drop by spoonfuls onto a wax paper lined baking sheet. Roll and flatten slightly if you want a prettier cookie. Refrigerate until firm. Store between layers on wax paper in a covered container in the fridge.

Egg Free, Dairy Free, Nut Free Pineapple Cranberry Sauce

My mom has been making this Pineapple Cranberry Sauce since I was little.

Pineapple Cranberry Sauce

6 oz box cherry Jell-O
2 cups boiling water
1 can whole berry cranberry sauce
1 1/2 cups cold water
1 can crushed pineapple, drained

Dissolve the Jell-O in the boiling water. Stir in the cranberry sauce. Add the cold water then mix until thoroughly combined. Place in the fridge to chill until slightly thickened. Stir in the crushed pineapple then chill until thick.

Egg Free, Dairy Free, Nut Free Gingerbread Houses

With it now turning the time of year to create gingerbread houses, I thought I would share our simple, fun and safe version. The pictures are of the wonderful houses the girls' made last year.

Gingerbread Houses

To make the houses easier and faster to get to the fun of decorating, we used graham crackers. I used hot glue to attach the crackers together because I knew we wouldn't be eating them and I wanted them very sturdy. Then I made a thick paste of confectioner's sugar and soy milk. The girls spread on some of the paste then put on the safe candy. We used licorice to cover the slight opening made where the graham crackers didn't quite come together. The girls spread some more of the paste on the bottom of the paste and sprinkled on flaked coconut to make the snow. They attached a homemade decorated cut-out sugar cookie tree in the yard. For a finishing touch, the girls made snowmen using the paste to stick together the marshmallow body. They used Dots candy for the hat, a folded fruit roll-up scarf and potato stick arms.
*  One note, this paste will stiffen and hold the candies, but we had the most success with the lighter candies. The heavier candies wanted to slide. As long as the girls were patient, they worked and turned out beautifully.

Egg Free, Dairy Free, Nut Free Giant Chocolate Chip Cookie

We were at the mall the other day and Jazlyn saw the "celebration" giant chocolate chip cookies. She really like them and wanted to have one for her birthday party. I told her that we would try to make a practice one first and see how it turned out. The result is a moist, yummy, really fun cookie. Jazlyn was so happy and is excited to decorate one for her birthday party. Here are pictures of our "test cookie".

The bottom picture is the cookie cake that we made for Maleah's 6th birthday party.

Giant Chocolate Chip Cookie

1 cup dairy free margarine
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
1/2 cup unsweetened applesauce
3 cups flour
1/2 tsp salt
2 tsp baking soda
2 cups safe chocolate chips

Use an electric mixer to cream the margarine, sugar, brown sugar and vanilla. Add the applesauce then beat again. In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the margarine mixture then beat until thoroughly combined. Fold in the chocolate chips. Spread the dough evenly into a sprayed 15” round pizza pan, leaving a 1 1/2" border between the dough and pan to allow room for the cookie to expand. Bake at 375 for 23-27 minutes. Cool in the pan. Decorate as desired.
* You can also bake this cookie in two 9” pie pans for 17-19 minutes.
* Cover the rack of the stove with foil first if you are worried about the cookie spilling over. I did this preventatively, but my cookie did not spill over the rim of the pan.

Egg Free, Dairy Free, Nut Free Cut-Out Sugar Cookies

This is our all-time favorite cut-out sugar cookie. The top picture is fish cookies that we made for Tayana's birthday party. The bottom picture is Christmas and animal cookies. We have also made Valentine's hearts for homeschool get togethers. We took large hearts, undecorated, then supplied safe frosting, sprinkles, chocolate chips, etc. for the kids to decorate their own cookies.

Cut-Out Sugar Cookies

2 cups dairy free margarine
1 1/2 cups sugar
1 tbsp vinegar plus enough soy milk to make 1 cup
1 tbsp vanilla extract
2 tsp baking soda and 1/4 tsp salt dissolved in 2 tbsp hot water
8 cups flour

Use an electric mixer to cream the margarine and sugar. Add the vinegar-soy milk mixture and beat again. Add the vanilla and the baking soda-salt-hot water mixture and beat again. Add the flour one cup at a time, beating after each addition, until a stiff dough forms. Roll out a portion of the dough to 1/4" thick. Cut with cookie cutters as desired. Place the cut-outs on parchment paper lined baking sheets. Bake at 350 for 8-10 minutes or until the cookies are set and the bottoms are lightly browned. Repeat with the remaining dough, re-rolling as needed.
*  You can decorate the cookies with sprinkles before they are baked. They store better and are longer lasting this way. You can also bake the cookies then frost and decorate them once cooled.
*  You can add food coloring to each portion of the dough to form different colors.
*  Other extracts can also be used such as orange and lemon.
*  The bigger the cookie cutter you use, the softer the cookies will stay.

Egg Free, Dairy Free, Nut Free Granola Candy Bars

I was attempting to make a no-bake granola bar. However, when my girls tasted the bars, they kept asking for more candy bars instead of granola bars. They make a great grab and go breakfast or snack. These granola bars pack wonderfully in Ziploc bags or foil.

Granola Candy Bars

1/2 cup brown sugar
1/2 cup Sunbutter
1/4 cup corn syrup
2 cups oats
1 1/2 cups Rice Krispies
1 1/2 tsp vanilla extract
1/2 cup safe chocolate chips
Place the brown sugar, Sunbutter and corn syrup in a microwave safe bowl. Microwave for 2 minutes or until the mixture comes to a boil, stirring every minute. Add the oats, Rice Krispies and vanilla then stir until thoroughly combined. Stir in the chocolate chips. Press the mixture firmly and evenly into a sprayed 8x8 baking dish. Cool before cutting. Store tightly covered.
*  These granola bars can be doubled and placed in a 9x13 baking dish.

Egg Free, Dairy Free, Nut Free Pineapple Snack Cake

I love pineapples and this snack cake is just perfect. I love simple recipes and I always have this cake in the pan and ready before my stove can preheat. This cake makes a great breakfast or anytime snack. I also like it warmed up and topped with some soy milk. I wrap individual portions of the cake in foil so the girls can just grab one when they want one. It also makes it a portable treat or breakfast.

Pineapple Snack Cake

2 cups flour
1/2 cup sugar
2 tsp baking soda
1/2 tsp salt
1 can (20 oz) crushed pineapple
2 tsp vanilla extract

Combine the flour, sugar, baking soda and salt. Add the undrained pineapple and vanilla and stir until well incorporated. Pour into a sprayed 9x13 baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free, Nut Free Quick and Simple Candy Bars

Jazzy made these candy bars this morning with a candy bar mold I found at a local craft store. She had fun filling each section with the additions she wanted for her candy. She used coconut, cake sprinkles, candy sprinkles, soy nuts and Rice Krispies.

Quick and Simple Candy Bars

Pace a small amount of the additions you desire to the bottom of each section of the mold. If you desire, you can also leave the candy bars plain. Melt a bag of safe chocolate chips in a microwave safe bowl. Spread the melted chocolate evenly over the mold and placed it in the fridge for an hour or until firm. Pop the candy bars out of the molds. I broke the candy bars up and placed them in a bowl in the fridge.

*  You can also mix the additions directly into the chocolate.

*  Additions include sprinkles, coconut, sunflower seeds, soy nuts, flaked coconut, Rice Krispies, etc.
*  You can also melt some Sunbutter with the chocolate chips.
*  You can also stir a few drops of mint or other extracts into the melted chocolate for different flavors.
*  I had some leftover melted chocolate so we stirred in a mixture of the additions and dropped them on wax paper. We also placed them in the fridge until firm.

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

This is one of my go-to dessert recipes because they are simple, fast and everyone loves them.

No Bake Chocolate Oat Clusters

1/2 cup dairy-free margarine
2 cups sugar
6 tbsp cocoa powder
1/2 cup soy milk
3 1/2 cups quick cooking oats
1 1/2 tsp vanilla extract

Place the margarine, sugar, cocoa and soy milk in a large saucepan. Place over medium heat. Continue to heat, stirring constantly, until the margarine melts. Bring to a full boil then boil, without stirring, for 1 minute. Remove the pan from the heat and thoroughly stir in the oats and vanilla. Drop by spoonful onto waxed paper to cool. Store in an airtight container at room temperature
*  If the mixture is too gooey, add more oats until the spoonfuls of the mixture hold together.

Egg Free, Dairy Free, Nut Free Krispy Sunbutter Balls

This is the perfect recipe for to make with the kids or have them try by themselves. My 6 year old daughter, Tayana, made these all by herself. She had so much fun measuring the ingredients, stirring then rolling the mixture into balls. These treats are very good for a snack or quick breakfast.

Krispy Sunbutter Balls

1 cup Sunbutter

1/4 cup honey
1/4 cup corn syrup
1 1/2-2 cups crips rice cereal (I use Rice Krispies)
1/4 cup toasted wheat germ, optional

Thoroughly combine the Sunbutter, honey and corn syrup. Add the cereal and wheat germ then stir until all of the cereal is coated. Roll the mixture into bite-sized balls. Place the balls on a waxed paper lined baking sheet. Once all of the mixture is used, place the baking sheet in the fridge for 2 hours. Store in a covered container in the fridge.

*  If desired, you can use 1/2 cup of honey or 1/2 cup of corn syrup.
*  The mixture will be slightly sticky. However, if the mixture is too sticky to roll, stir in a little more cereal.
*  The balls can be left plain, coated with safe melted chocolate, crushed graham crackers, shredded coconut, wheat germ, etc.

Egg Free, Dairy Free, Nut Free Chocolate Pudding and Pie Filling

Jazzy only likes the boxed pudding mix turned into ice cream or mousse, not as actual pudding. This homemade chocolate pudding is so rich and thick and wonderful that Jazzy just couldn't get enough.  My girls and I love this pudding so much that a single batch is just too small. Below the recipe, I posted the amounts if you want to triple this recipe like we do.

Chocolate Pudding and Pie Filling

2/3 cup sugar
1/4 cup cocoa powder
3 tbsp corn starch
1/4 tsp salt
1 2/3 cups soy milk
2 tbsp dairy free margarine
1 tsp vanilla extract
1/4-1/2 cup safe chocolate chips, optional

Whisk together the sugar, cocoa, corn starch and salt in a large saucepan. Add the soy milk and whisk until thoroughly combined. Cook over medium heat, stirring constantly. Bring the mixture to a slow boil then stir constantly for 1 more minute until thickened. Remove the saucepan from the heat then stir in the margarine, vanilla and chocolate chips. Serve warm or chilled.
*  To use as a pie filling, fill the pie shell then chill until cool.

Triple Batch Chocolate Pudding and Pie Filling

2 cups sugar
3/4 cup cocoa powder
1/2 cup plus 1 tbsp corn starch
3/4 tsp salt
5 cups soy milk
6 tbsp dairy free margarine
3 tsp vanilla extract
3/4 - 1 1/2 cups safe chocolate chips, optional

Follow the instructions listed above.

Egg Free, Dairy Free, Nut Free Chocolate Fingers

This has been one of Jazzy's favorite cookies since she was very little and all of my girls request them quite often. These cookies stay fresh for a lot longer than most cookies, but my girls finish them too fast to let you know exactly how long.

Chocolate Fingers

2/3 cup dairy-free margarine, softened
1 cup sugar
2 tsp vanilla extract
3 tbsp water, 3 tbsp oil and 2 tsp baking powder - mixed together
2 1/2 cups flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt

Cream together the margarine, sugar and vanilla with an electric mixer. Add the water-oil-baking powder mixture and cream again. Add the flour, cocoa, baking soda and salt and mix again until thoroughly blended. Roll a small amount of the dough between your hands to form strips. Place these strips on a parchment paper lined baking sheet. Leave a little space between each strip for them to expand. Bake at 350 for 10 minutes or until the cookies are cooked through and slightly golden on the bottoms.

Egg Free, Dairy Free Guilt Free Microwave Potato Chips

Potato Chips are one of my family's favorite snacks. I decided to try and make my own without all of the oil so that we could have a healthier potato chip. I made them in the microwave using Pam cooking spray and any seasonings the girls like. They were so fast and easy to make and they were crispy and delicious.

Guilt Free Microwave Potato Chips

Potatoes
Safe cooking spray (I use Pam original)
Seasonings desired - Old Bay, garlic salt, seasoning salt, Mrs. Dash flavors, sea salt, etc.

Peel the potatoes then slice them as thin as possible with a potato mandolin slicer, a regular potato peeler or sharp knife. Place the slices in a single layer on a microwave safe dish. Spray with the cooking spray then sprinkle on any seasonings desired. Microwave until the potatoes start to brown like in the above picture. My batches each took 4 minutes, but the time will vary depending on your microwave and how thin your potato slices are. Be careful, because once they start to brown, they can get over done very quickly.