I Cook Free

Gluten, Dairy, and Egg Free For You and Your Family
Browsing Desserts

Paleo Apple Crisp

October23

We were looking for a dessert type recipe that we could eat together as a family after a special dinner.  This was great.  The whole family loved it.  We threw a little dairy free ice cream on the side for the kids.  No reason for them to not enjoy the creamy goodness while we are doing The Whole 30.

Recipe: Paleo Apple Crisp

Ingredients

Apples:

  • 4 Apples, peeled and sliced
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Ground Ginger

Crisp Topping:

  • 2 Tbsp Coconut Oil, melted
  • 1/2 cup Almond Flour/Meal
  • 1/4 cup Ground Flax Seed
  • 1/4 cup Almonds, sliced
  • 1/4 cup Shredded Unsweetened Coconut
  • 1 Tbsp Vanilla Extract
  • 1 tsp. Cinnamon
  • Dash of Sea Salt

Instructions

  1. Preheat oven to 350.
  2. Toss together all Apple ingredients, in a bowl.
  3. Place in a 9×9 pan or pie pan.
  4. Mix crisp topping ingredients together.
  5. Top with apples with crisp topping mixture.
  6. Bake for 45-60 minutes, until apples are soft and topping is golden brown.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

Microformatting by hRecipe.

Thanks to http://jensgonepaleo.blogspot.com for the bones of this recipe.  I only had to change a few things to make it truly Whole 30 approved.

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Cinnamon Apples

October23

Looking for a super simple, super tasty treat?  Apple slices are a sweet and easy snack.  But does the thought of eating more browned apple slices less that thrill you?  Here is a way to make those apple slices a little more tasty with no extra work.  And this way, they are pre-browned.  You’ll won’t even be able to tell that they were sliced early.

Recipe: Cinnamon Apples

Ingredients

  • 1 Apple (We like the tart/sweet variety)
  • 1/4 tsp cinnamon

Instructions

  1. Slice the apple. Toss with cinnamon. I told you it was easy.

Diet (other): Gluten free, Dairy free, Egg free, Raw

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posted under Desserts, Recipes, Side Dish, Whole 30/Paleo | No Comments »

Best Chocolate Cupcakes Ever!!!! Just ask my friends and they’ll agree.

March10

These cupcakes have been a huge hit at our house and with our friends.  I don’t bother making regular and free cupcakes anymore.  I just make these for everyone.  They are that good!!!  A big issue for kids that must eat free is birthday cake.  Not anymore.  Make a batch of these, wrap them individually in plastic wrap and then foil, and the put them in the freezer.  I grab two out whenever we are heading to a party and my girls are non the wiser.  Another great addition is frosting.  I have found that many of the chocolate frostings are dairy free.  Just read your labels.  We have the Pillsbury Chocolate fudge Funfetti in the refigerator right now.  I keep it well sealed and it lasts in there a long time.  I hope you enjoy these cupcakes as much as we do.

Recipe: Chocolate Fudge Cupcakes

Ingredients

  • 4 oz unsweetened chocolate, chopped (Baker’s brand is dairy free)
  • 1-3/4 cups Rice Flour Mix
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp xanthan gum
  • 1/2 cup canola oil
  • 1-1/2 cups rice milk (can sub up to half coconut milk)
  • 2 cups granulated sugar
  • 2 servings EnergZ egg replacer
  • 2 tsps pure vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Position rack in center of oven. Line cupcake pan with baking cups.
  2. Melt chocolate in a small saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
  3. Put flour, cocoa, baking powder, baking soda, salt, and xanthan gum in medium bowl and whisk until thoroughly combined. Set aside.
  4. Place canola oil and milk in a liquid measuring cop and whisk until thouroughly combined. Remove 2 Tbsp of the liquid and discard. Set aside.
  5. Beat sugar and eggs in large bowl of electric mixer at medium speed for 2 minutes. Blend in melted chocolate and vanilla.
  6. Add dry and wet ingredients in two additions at low speed, scrape bowl well, and then mix at medium speed for 1 more minute.
  7. Pour batter into tins until 3/4 full. Place in oven and bake for 18-20 minutes or until toothpick comes out clean.
  8. Cool cupcakes on rack.
  9. Frost.

Thanks to Annalise Roberts and her book Gluten-free Baking Classics for the base of this recipe.  Only minor tweaks were needed to make this work for us.

Diet (other): Gluten free, Dairy free, Egg free

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My name is Sarah Nap. This website is for all you moms like me that have found yourself dealing with food allergies.

I am homeschooling mama to four sweet blessings. We are what most people would call “granola.” We see a naturopath as our primary care physician and eat mostly organic foods. But enough about me, let me tell you a little bit about our journey to cooking free.

Read more about my journey to cooking free here.