2 cups white wheat flour
3 teaspoons baking powder
½ teaspoon salt
2/3 cup sugar
1 teaspoon vanilla
½ cup applesauce (1 single serving container)
3 seriously ripe bananas, pureed in blender
3/4 cup soy- and dairy-free chocolate chips, such as Enjoy Life brand chips
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
Mix dry ingredients in a large bowl. In another bowl, mix wet ingredients, including bananas. Gently fold together wet and dry ingredients. Fold in chocolate chips.
Fill lined muffin tins about 2/3 full.
Bake 15 minutes for mini muffins, 18 – 20 minutes for regular sized muffins, until a toothpick inserted in the top comes out clean. Remove from pan and allow to cool on a wire rack. Eat immediately or store in freezer for up to one month.
Makes 1 dozen muffins.
This is a high-protein, high-energy, creamy and delicious smoothie. It’s sweet but not too sweet, and makes a great breakfast. I think Elvis would approve.
1 Tablespoon cocoa powder
4 Tablespoons sunflower seed butter (or substitute another nut butter that is safe for you)
1/2 cup applesauce
1 frozen banana
1/2 – 1 cup water (just enough so that your blender will be able to blend)
Alternate: If you don’t have a frozen banana on hand, substitute a fresh banana and use 1/2 cup of ice cubes and 1/2 cup water
Place all ingredients in blender. Pulse or use ice crush setting to break up frozen pieces and then blend until smooth, about 2 minutes.
Yield: About 2 cups.
Getting kids to eat veggies is all about marketing, especially when you have a picky food-allergic child.
For those of you not in the know, Spookily is a square pumpkin that stars in his own cartoon show aimed at the under-five crowd. (What is it about square things and kid’s cartoons?) My daughter has never seen this show, but has somehow absorbed this piece of pop culture. Thus was born the Spookily muffin. I haven’t yet figured out how to make them square, though.
1 cup canned pumpkin*
1 cup brown sugar
1/2 cup rice milk
2/3 cup canola oil
3 1/2 cups safe flour
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons pumpkin pie spice*
1/4 cup brown sugar
1/2 cup chopped rolled oats
2 tablespoons canola oil
1/2 teaspoon cinnamon*
Preheat oven to 375 degrees.
Place oats in blender and pulse a few times until they are roughly chopped. (Do not clean blender, we will be using it again.) In a small bowl, mix oats and brown sugar and set aside.
Place banana in blender and puree until they become a smooth saucelike consistency. Mix banana, pumpkin, sugar, rice milk, and oil until well blended. Combine dry ingredients and then gently stir into the wet mixture until just moistened.
Top each of the muffins with one tablespoon of toppping. Bake 20 minutes.
Makes 24 regular muffins.
* Variation — Spookily Sweet Potato Muffins: For a low-histamine version of these muffins, use canned pureed sweet potato instead of canned pumpkin. Substitute 1 teaspoon ground ginger for the 2 teaspoons of pumpkin pie spice, and omit the cinnamon in the topping.
My friend Jeff made this cake for a brunch party one Sunday. I’ve adapted his recipe to be allergen-free, and I think it is even moister and more intensely apple-flavored. Jeff bakes this in a bundt pan, but since I don’t have one, I make it in a 9 x 13 pan. Either one will do, though with the bundt pan you can have layers of streusel in the middle of the cake instead of on top, which is very pretty.
½ cup milk-free, soy-free shortening
1 cup Succanat or Turbinado
¼ cup rice milk
½ cup applesauce
2 cups flour
½ teaspoon salt
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ginger
2 cups peeled and finely chopped granny smith apples (2 – 4 apples, depending on size)
¼ cup finely chopped crystallized ginger
1/3 c brown sugar
¾ tsp ginger
3 tablespoons flour
¼ cup shortening
1/3 cup oata
Preheat oven to 350 degrees. Cream together shortening and sugar in an electric mixer. Add rice milk and applesauce and mix. In a separate bowl, combine flour, salt, baking powder, and ginger. Combine wet and dry ingredients and fold in apple chunks. Pour batter into 9 x 13 pan. Sprinkle streusel on top. Bake 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.
My daughter loves these granola bars. They are sweet, crunchy, and slightly chewy – the essence of what a granola bar should be. They make wonderful carry-along snacks. This recipe owes a debt to Cybele Pascal for the idea of using brown rice syrup to make granola.
4 cups rolled oats
½ cup safflower oil
¼ cup organic sugar
½ cup brown rice syrup
3/4 teaspoon ground ginger
Preheat oven to 300 degrees. Line cookie sheet or jelly roll pan with parchment paper. In a bowl, Mix together oats, oil, sugar, and ginger. The mixture will be moist and crumbly. Cook on middle rack for 15 minutes, stir, and cook again for another 15 minutes. Stir again and cook for a final five minutes. The sugars will have caramelized and turned a light brown color. Remove from oven, stir again, and use spatula to gently shape mixture into a rectangle, patting the mixture down firmly as you do so. Allow to cool, then cut into bars. Theoretically, these bars will keep for several weeks in an airtight container in the fridge, but they will most likely be eaten within days.
Ginger-peach granola bars: After the final baking, sprinkle top of mixture with ½ cup chopped freeze-dried peach bits and one Tablespoon finely chopped crystallized ginger. Toss into mixture, working quickly before it cools. Shape into rectangle and allow to cool before cutting.
Cinnamon raisin-sunflower granola bars: Before cooking, add 1 teaspoon cinnamon and ½ cup sunflower seeds to oat mixture. After the final baking, sprinkle top of mixture with ½ cup raisins. Toss into mixture, working quickly before it cools. Shape into rectangle and allow to cool before cutting.
Tropical crunch granola bars: Before cooking, add 1/3 cup shredded coconut to oat mixture. After the final baking, sprinkle top of mixture with ¼ cup chopped freeze-dried mango and ¼ cup chopped freeze-dried pineapple. Toss into mixture, working quickly before it cools. Shape into rectangle and allow to cool before cutting.
© 2007 Jeanette Bradley
2 cups safe flour mix (kamut flour works well but is not wheat-free)
2 cups yellow or blue corn meal
1 teaspoon salt
3 tablespoons baking powder
2 tablespoons potato starch
1 cup maple syrup
6 tablespoons canola oil
2 1/2 cups rice milk
Preheat oven to 400 degrees. Line muffin tins with papers. Mix flour, corn meal, salt, and baking powder in a large mixing bowl. Add in maple syrup, oil, and rice milk. Mix gently. Bake 12 – 13 minutes for mini muffins, 15 – 18 minutes for regular muffins, or 25 – 30 minutes for two 9 x 9 baking pan. Muffins or bread are done with a toothpick inserted in the center comes out clean.
Makes 24 regular muffins or more mini muffins you will know what to do with. Freezes and re-heats well.
© 2007 Jeanette Bradley
I like to keep single-serving containers of applesauce in my pantry as ready-to-use egg substitutes. You can use any kind of applesauce for this recipe, however.
1 cup rice milk
3 Tablespoons melted palm oil shortening
4 ounces applesauce (1 single-serving container)
1 ½ cups flour mix
4 teaspoons aluminum-free baking powder
2 Tablespoons sugar (do not substitute Succanat, the batter will be too sticky)
½ teaspoon salt.
Beat rice milk, coconut oil and applesauce together. Dump dry ingredients on top and fold together gently until flour is just moistened. Ladle out small pancakes onto skillet preheated to medium. Flip when bubbles begin to set on top. Keep warm in 200 degree oven or serve immediately.
© 2007 Jeanette Bradley