Posts Tagged ‘dairy-free’

Recipe: Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Dear Reader,

I have been told my earlier pumpkin muffin recipe is more of a crustless pumpkin pie which sounds pretty good to me ūüėČ But for those of you who prefer a more muffin-y muffin, I developed this recipe which for me at least was more bread-y. Plus I added a walnut cinnamon topping which has to be a good thing. This recipe is low-carb, THM-friendly (as an S snack), gluten-free, and dairy-free.

Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Ingredients:

1/2 c flax meal

1 c blanched almond flour

1 tsp xantham gum

1/2 c xylitol

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tbsp. baking powder

1 tsp salt

1 c canned pumpkin

1/2 c almond milk

1 tsp vanilla

2 tsp molasses

1/2 c egg whites

Topping ingredients:

3/4 c chopped walnuts

2 tsp truvia (or xylitol or other sweetener)

1 tsp cinnamon

Directions:

  1. Preheat oven to 350 and grease muffin tin.
  2. Mix dry ingredients. Add wet ingredients and stir till well combined.
  3. Place 1/4-1/3 c of mix in each muffin hole (there must be a name for that; what is it??).
Pour the batter in the tins

Pour the batter in the tins

4. Combine walnuts, cinnamon and Truvia. Sprinkle over top of the muffins and press down into the batter lightly.

Chopping walnuts

Chopping walnuts

Press down lightly on the walnut topping

Press down lightly on the walnut topping

5. Place in preheated oven and bake 30-35 minutes or until a  toothpick inserted in the middle the muffins comes out clean.

The finished product

The finished product

Enjoy!
Nebby

Recipe: Low Carb, Gluten-Free Pumpkin Spice Cookies

Dear Reader,

I have been slacking on the blogging. Blame it on the end of summer, vacations, and trying to prep homeschool. Also my laptop died. But to ease back into things I thought I’d give you a new recipe. I was looking for a low carb cookie to feed guests this past weekend and came up with this one. It also fits all the other dietary issues in our house: gluten-free, dairy-free, soy-free, chocolate-free (sadly, chocolate gives me headaches) and peanut (butter) free (which is a preference for my older son but not a necessity around here). Despite everything they don’t contain, these cookies went over pretty well.

Low Carb, Gluten-Free Pumpkin Spice Cookies

Ingredients:

1 can (15 oz) pumpkin

1 tbsp vanilla

1 tbsp molasses

1/2 c soy-free shortening, coconut oil or butter

2 eggs

1 tsp baking soda

1/2 tsp baking powder

1 tbsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

2 tsp xantham gum

1 c xylitol

1/2 c coconut flour

1 scoop (1/3 c) protein powder (I use egg white protein powder to keep it dairy-free)

2 c blanched almond flour (this is not the same as almond meal; it is much finer)

1/2 c almond milk (or other milk of your choice)

1/2 c finely chopped pecans

 

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

 

Directions:

  1. In a large bowl, combine pumpkin, vanilla and molasses. Stir in shortening, oil or butter until well combined. Add eggs one at a time.
  2. Add dry ingredients and mix well.
  3. Stir in almond milk.
  4. Add pecans.
  5. Cover dough with plastic wrap and refrigerate at least 3 hours.
  6. When ready to bake, preheat oven to 375. Drop dough by spoonfuls on baking sheet lined with parchment or silicone liner. Bake at 375 for 15 minutes. The cookies will be soft when done but will begin to brown at the edges. Cool on cookie sheet for 2 minuets and then place on wire racks to cool. Makes 4 dozen.
The batter -- we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

The batter — we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

Ready to bake

Ready to bake

Enjoy!

Fresh out of the oven

Fresh out of the oven

Nebby

 

 

Recipe: Low-Fat, Low-Carb Honey Mustard Sauce

Dear Reader,

Just a quick recipe to share today. This is my low fat, low carb honey mustard sauce. I like to put it on roasted potatoes or to throw it in a pot with sausage and greens, onions, cabbage, etc. Because of the molasses it is not no carb so if you are using it in a THM S setting you will want to make sure you don’t overdo the molasses.

Low fat, low carb Honey mustard sauce

Ingredients:

1 tbsp Dijon mustard

2 tbsp xylitol

2 tbsp cider vinegar

1 tsp molasses (you can up this to as much as 1 tbsp in a E meal)

All the ingredients except the mustard

All the ingredients except the mustard

Directions:

Mix all ingredients. That‚Äôs it! I told you it was easy ÔĀä

Ta-da! Sauce!

Ta-da! Sauce!

Nebby

Recipe: Low Fat Burrito Pie (dairy-free, gluten-free), THM E

Dear Reader,

I haven’t been adhering strictly to the Trim Healthy Mama¬†(THM)¬†way of eating (WOE; don’t you love acronyms?) in recently months. I still have it in the back of my mind, but have been leaning¬†more towards JUDDD. But my teenage daughter recently expressed an interest in it and so I have been trying to cook THM¬†for her and also to adhere more to it myself in a show of solidarity. It has been working for her, at least to some degree. I try not to ask about it too often.

I don’t know about you, but I find it harder to come up with low-fat (THM¬†E) recipes, especially¬†ones my whole family can eat since we also have other food sensitivities. This recipe fit the bill. It is low-fat, dairy-free, soy-free, and gluten-free. Unfortunately, I had a computer error and lost half the pictures, including¬†the ones of the finished product, so you will have to use a bit of imagination.

Low-Fat Burrito Pie

Ingredients:

3 c cooked rice (a great way to use up leftovers!)

2 cans fat-free refried beans

2x 12 oz. cans chicken (or leftover cooked chicken, cut into small chunks or shredded)

1 tsp salt

chili powder, garlic powder, and onion powder to taste

1x 15 oz can tomato sauce

1/2 tsp salt

chili powder to taste

gluten-free corn tortillas

Directions:

1. Preheat oven to 400.

2. Mix together in a large bowl the precooked rice, chicken, beans, 1 tsp salt, and seasonings.

The filling mixture

The filling mixture

3. In another bowl, stir 1/2 tsp salt and additional chili powder into tomato sauce.

The sauce

The sauce

4. Cut tortillas into quarters to make wedges.

5. In a 9×13″ casserole dish, spread a couple of tablespoons of the sauce. Place a single layer of tortilla wedges on top of sauce. Spread with 1/3 of rice and bean¬†mixture. Top with 1/3 of remaining¬†sauce. Continue to layer in this fashion (like you would¬†for a lasagna): tortillas, rice and beans, sauce. End with a layer of tortilla wedges and the last of the sauce.

Beginning the layering process

Beginning the layering process

6. Cover loosely with foil and bake in preheated oven for 25 minutes. Remove foil and bake for another 10-15 minutes.

If desired, you can serve fat-free sour cream or Greek yogurt as a topping for those who can eat dairy.

Enjoy!

Nebby

Recipe: Dairy-Free Chocolate Pie

Dear Reader,

Did you celebrate Pi Day this month? If you didn’t, you missed a big one — 3.1415 . . . Good luck waiting till 2115 to try it again. At any rate, we celebrated by making and eating lots of pie. My one daughter can’t have gluten, dairy or soy but really wanted a chocolate pie so I came up with this recipe. There is nothing healthy about this pie; marshmallow fluff is a major ingredient, but it is dairy-free and was deemed acceptable by all four kids.

Dairy-Free Chocolate Pie

Ingredients:

For Crust:

1/4 c melted butter or dairy-free alternative (my dd can actually have butter but we used to use Earth’s Balance Soy Free Spread for her; it was the only butter substitute¬†I found¬†without soy and was pretty good too; it can be found¬†at Wal-Mart¬†among¬†other places)

2 tbsp sugar

1 c almond meal

For Filling:

2 tbsp butter or alternative (see note above)

4 oz semi-sweet chocolate (Enjoy Life has a nice dairy-free chocolate)

7 oz marshmallow fluff

1 c almond milk, divided

1 packet gelatin

Directions:

1. For crust, preheat oven to 350. Combine 1/4 cup melted butter, sugar and almond meal. Mix well. Press into pie pan and bake in preheated oven for 10-15 minutes. Allow to cool while you make the filling.

I find it helps to use wax paper when pressing down the crust; no sticky fingers.

I find it helps to use wax paper when pressing down the crust; no sticky fingers.

Ready to bake; sorry the pictures seem blurry; I had my 9yo take them.

Ready to bake; sorry the pictures seem blurry; I had my 9yo take them.

Fresh from the oven and nicely beginning to brown.

Fresh from the oven and nicely beginning to brown.

2. In a saucepan over medium-low heat, melt the 2 tbsp butter with semi-sweet chocolate and marshmallow fluff, stirring constantly until it is all melted and of uniform consistency. Remove from heat.

That yellow lump is butter not completely melted yet.

That yellow lump is butter not completely melted yet.

3. Put 1/2 c almond milk in a bowl and sprinkle with contents of gelatin packet. Stir.

4. Heat the remaining 1/2 c almond milk in microwave for 1 minute. Stir heated milk into gelatin mixture. Stir for 5 minutes until well combined and gelatin is thoroughly dissolved.

Whisk, whisk, whisk that gelatin.

Whisk, whisk, whisk that gelatin.

4. Stir almond milk mixture into marshmallow fluff mixture. Stir until smooth and well-combined. This can take a little time. It is easier if the fluff is still mostly melted. If it has cooled too much, you can always reheat it on the stove first.

Pouring the milk and gelatin into the chocolate mixture

Pouring the milk and gelatin into the chocolate mixture

5. Pour filling mixture onto crust and refrigerate until firm — at least a few hours but overnight is even better.

Ta-da! There's a happy girl.

Ta-da! There’s a happy girl.

Enjoy!

Nebby

 

THM Recipe: Peanut Butter Muffins (S)

Dear Reader,

Looking for something a little more indulgent? I have a new variant of these muffins with chocolate . . .mmmm . . .  Check it out here.

Here once again is a Trim Healthy Mama recipe. These muffins are dense but tasty. They make a nice breakfast or snack.

Peanut Butter Muffins (S):

Ingredients:

1/2 c flax seed meal

1/2 c defatted peanut flour

1/3 c xylitol

stevia to taste (optional)

1/2 tsp baking soda

1 c peanut butter

1 c almond milk

1 tsp vanilla

2 eggs or 1/3 c egg whites

Directions:

Preheat oven to 350. Mix all ingredients well (Gluten-free flours can take  a few minutes to absorb the moisture so if it seems liquid let it sit  a bit and then stir again before adding more dry ingredients). Divide batter among greased muffin cups. Bake 30 minutes.

Makes 12 muffins.

Peanut Butter Muffins (S)

Peanut Butter Muffins (S)

Enjoy!

Nebby

 

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