Tag Archives: chocolate

Chocolate Crispy Treats – Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free, Tree Nut Free

Chocolate Crispy Treats

Chocolate Crispy Treats - Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free

Chocolate Crispy Treats – Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free, Tree nut Free

Ingredients

  • 2 cups of Enjoy Life semi sweet chocolate chunks
  • 1 cup of crushed Enjoy Life Perky’s Crunchy Rice cereal
  • 2 tbs agave nectar

Directions

  1. Melt chocolate and agave* together in a medium sauce pan, careful not to burn.
  2. Remove from heat.
  3. Stir in ground cereal.

There are two options now. You can roll the mixture into bite size balls or spread the mixture in a jelly roll pan. Allow balls or spread to cool in refrigerator. Chocolate balls will be ready to serve and the spread will need to be cut into squares.

*If you are making the spread to make bars then you can omit the agave nectar. If you are making the balls the agave nectar helps them form their shape.

That’s my plate of view, enjoy!

Cupcakes – gluten free, dairy free, egg free

Cupcakes - wheat free, gluten free, egg free, dairy free, peanut free

Cupcakes – wheat free, gluten-free, egg free, dairy free, peanut free

Every child deserves to have delicious cupcakes. Even children like my daughter who have life threatening food allergies to wheat, diary and eggs. As a mom who loves to bake, I felt that it was my duty to seek out the best possible cupcake recipe for her! Living with food allergies is hard enough, I didn’t want her to feel left out being the only kid at a birthday party with out a yummy cupcake.

After lots of trial and error experimenting with gluten-free cake mix and egg alternatives I found an amazing recipe. Thanks to Emily Hendrix and her Sophie-Safe Cooking cookbook, my daughter and my whole family can safely enjoy delicious cupcakes. These cupcakes are so good that people don’t realize they are eating a wheat, egg, and dairy free food. I made one change to the recipe by adding an 1/8 tsp of xantham gum to the dry ingredients. Adding xantham gum helps to keep the cupcakes from crumbling.

Chocolate Cupcakes

Adapted from Sophie-Safe Cooking by Emily Hendrix

2 cups        oat flour
1 cup         sugar
1/4 cup      cocoa powder
1 tsp.         baking soda
1/2 tsp.      salt
1/8 tsp.      xantham gum
1/3 cup      oil
1 tsp.         apple cider vinegar
1/2 tsp.      vanilla
1 cup         cold water

Preheat oven to 350°F. In a large bowl, mix oat flour, sugar, cocoa powder, baking soda, salt, and xantham gum. In a measuring cup measure the oil. I like to save having to wash a second bowl by adding the vinegar and vanilla to the oil in the measuring cup. Add the oil mixture to your dry ingredients, then add the cold water and mix well.

Line your muffin tins and fill each one about 1/2 way. Bake for 16 to 20 minutes.

I highly recommend the Sophie-Safe Cooking book. This is a very uncomplicated cookbook for any family dealing with multiple food allergies. The recipes are very simple and very family friendly. So far every recipe I have tried has been a hit with my daughters and my husband. Buy it as a gift for a food allergy family you know and they just might thank you with a batch of these yummy cupcakes! 

That’s my plate of view. Enjoy!