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 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 Oat Pancakes

This is how I made Jazlyn's pancakes before she outgrew her wheat allergy. I never got into trying the different flours (just barley) so we used oats in place of everything. Sorry I don't have a picture. I just posted this recipe to my online food allergy group and wanted to share it here too.

Oat Pancakes

1 cup quick cooking oats
3 tbsp oil
1 1/4 cup boiling water
1 tbsp sugar

Mix all ingredients until thoroughly combined. Let rest for 3-5 minutes. Drop onto hot sprayed griddle over medium heat. Flip when edges turn golden brown. Continue cooking for 2-3 minutes.
*  Jazzy liked to dip her pancakes in chocolate syrup or applesauce.
*  We also liked adding raisins, coconut and/or cocoa to the batter.
*  Jazzy also liked these in place of bread for sandwiches and other uses.

Strawberry Tapioca Pudding

I love strawberries and this is one of my favorite puddings.

Strawberry Tapioca Pudding

1 cup frozen strawberries, mostly thawed
1 1/2 cups water
Sugar, amount depends on the sweetness of the berries and your personal taste (I use 2-3 tbsp)
1/4 cup quick-cooking tapioca

Place the strawberries, water and sugar in a blender then process until completely smooth. Pour the strawberry mixture into a saucepan. Thoroughly stir in the tapioca then allow the mixture to rest for 10 minutes to allow the tapioca to soften. Bring to a boil over medium heat, stirring frequently. Remove the pan from the heat when the pudding has thickened.
*  Serve warm or chilled.
*  I always triple this recipe. It takes 15 minutes for the pudding to thicken when I make this amount.

Ham and Candied Carrots

This meal has been in my family for generations. We make this meal quite often because it is easy to prepare and turns out very tender with lots of flavor.

Ham and Candied Carrots

1 box dark brown sugar
1 1/2 liters of ginger ale
1 ham
1-3 cans tiny carrots

Combine the brown sugar and ginger ale. Pour some of the mixture into a roasting pan. Place the ham on top then pour the remaining mixture over top. Add the carrots around the ham. Cover and bake at 350 for 3 hours, spooning some of the liquid over the ham occasionally to prevent it from drying out.

Banana Oatmeal Snack

When Jazzy was a toddler and top 8 free, I came up with this snack and she loved it.

Banana Oatmeal Snack

2-3 cups rolled oats
4 medium bananas, mashed
4 tbsp honey

Cover a parchment lined baking sheet with thin layer of the oats. Blend the mashed bananas and honey thoroughly. Drizzle the banana mixture evenly over the oats. Bake at 250 until leathery, approximately 1 hour 10 minutes). Cool and then tear into serving size pieces. Store in a tightly covered container.

Oat Flour Tortillas

Before Jazzy outgrew her wheat allergy, these tortillas were a staple in our house. Since I couldn't find a bread that was safe and tasted good, Jazzy used them in place of bread. I would make a batch then freeze them between sheets of wax paper. Whenever she wanted a piece of bread, I would just pop one in the microwave until heated through. Just be aware that once the tortillas are reheated they harden fairly quickly so make them right before you are ready to eat them. We still make them whenever we are craving healthy yummy tortillas.

Oat Flour Tortillas

2 cups oat flour (oats can be blended to create the flour)
1/2 tsp salt
1/2 – 3/4 cup cold water

Combine the oat flour and salt. Slowly add the water, mixing with a fork to moisten the dough evenly. The dough should be able to be gathered into a ball. If the dough is too dry, just add a little extra water. Place the dough on a flat surface and knead well. Separate the dough into 8 sections. Flour the palms of your hands then shape each of the sections into 3" rounds. Cover with plastic wrap and allow to rest for 10 minutes. Roll each of the rounds into a flat 7-8” circle. Place the tortilla in a hot frying pan over medium-high heat. Cook for 1-2 minutes, turn then cook the other side for 1-2 minutes. Remove the tortilla to a plate and cover with a dish towel to keep warm. These tortillas can be kept in the fridge for a week or they can be frozen between sheets of wax paper then reheated in the microwave or in a skillet.

Egg Free, Dairy Free, Nut Free Papa's Favorite Sherbet

My dad loves this sherbet. Our favorite Kool-Aid to use is tropical punch, but we also have fun experimenting with all of the other flavors. This sherbet is ready to put in the ice cream maker within a few minutes of starting to make it, so it is a great anytime treat.

Papa's Favorite Sherbet

1 envelope Kool-Aid, any flavor
1 1/2 cups sugar, more or less to suit your taste
3 cups soy milk

Whisk together all of the ingredients until the sugar is dissolved. Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
*  Once the sherbet is done, the girls have a bowl of it like soft serve. Then I transfer the rest to a covered container and place it in the freezer. If the sherbet becomes to hard in the freezer, I place it briefly in the microwave to make it easier to scoop.

Egg Free, Dairy Free, Nut Free Barley Flour Sugar Cookies

These cookies were a staple in our house before Jazzy outgrew her wheat and soy allergies. I wanted to post this recipe (even without a picture) because these cookies are so good.

Barley Flour Sugar Cookies

2 1/2 cups barley flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 cup oil
1/2 cup water
2 tsp vanilla or lemon extract

Combine the flour, sugar and baking powder. Add the oil, water and extract then mix thoroughly. Press the dough into a ball and roll the dough 1/4" thick. Cut into shapes with cookie cutters or cut into strips for stick cookies. Place onto a parchment lined baking sheet then bake at 350 for 15-20 minutes or until the cookies are lightly browned.
*  Sprinkles, safe chocolate chips, cinnamon sugar, etc. can be added to the batter. We always liked to divide the dough so we could make a variety of different flavors in one batch.

Egg Free, Dairy Free, Nut Free Baked Caramel Corn

This is our favorite popcorn recipe. My mom and dad ask me to make it for them frequently. The flavor is so much better than the store bought version.

Baked Caramel Corn

24 cups popped popcorn
1 cup dairy-free margarine (I use Fleishmanns Unsalted Sticks)
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract

Divide the popcorn evenly between 2 parchment paper lined baking sheets. In a medium saucepan, melt the margarine, brown sugar, corn syrup and salt. Heat the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in the baking soda and vanilla extract. Divide the mixture evenly over both of the baking sheets. Stir to coat the popcorn. Bake at 250 for 1 hour, stirring every 15 minutes. I also switch the racks that the sheets are on so they bake more evenly.  Cool completely. Break apart and store in a tightly covered container or Ziploc bags.
* I use an air popper for the popcorn, but you can also use the stove top method. In my air popper, 1 full measuring cup of the popper makes 12 cups of the popped popcorn.