Category Archives: Dessert

Caramel Apple Dip (gluten, dairy, egg and nut free)

One of the things that I wanted to do with the boys for Halloween was this DIY caramel apple bites I found via Pinterest:

Photo: Ellie’s Bites Decorated Cookies

How cute is that? Unfortunately, I have to mail-order allergen safe sprinkles and didn’t get around to it in time. Candy corn is out because of either egg or nut in every brand I’ve found, and  marshmallows that are safe for us don’t come in a mini size.  Also, food on a stick:  I’m just not sure my one and four year old are ready for it. So, I decided to dial it back quite a bit and just do apples with caramel sauce for a snack.

Order of Business No. 1: Find a safe caramel sauce recipe.  I found a vegan recipe that called for two cups of sugar, AND corn syrup. Yikes.

Order of Business No. 2: Find a safe caramel sauce recipe that doesn’t make me feel like a bad mother. I found this paleo recipe from Paleo Parents. I feel much better about honey and maple syrup. It’s still sugar, but at least it’s not super processed, and it is a cup versus 2 1/2 cups. But it bothered me that this recipe had no butter in it. I mean, every caramel sauce recipe I have read (and I read a lot, looking for a safe one) had either butter or heavy cream. So I decided to tweak the paleo recipe and throw  in some Earth Balance margarine (if you use pastured butter instead, it would still be paleo – I just can’t do that with my kids’ dairy intolerance.)

Are you worried that paleo caramel just won’t taste like “real” caramel? Don’t be. The four-year old asked if he could drink the caramel. The one-year old didn’t ask – he just did it anyway. Yeah, it’s good.

*If you are making this and can’t tolerate dairy (butter) or the soy in Earth Balance sticks, you could use the soy free Earth Balance formula that comes in a tub. Or, possibly a bit of coconut milk. I think that will be what I try the next time I make this.*

Gluten, dairy, nut free caramel dip from Feeding My Kid

Safe Caramel Apple Dip (gluten, dairy, egg and nut free)

Adapted from PaleoParents, original recipe here.

1/2 cup maple syrup

1/2 cup honey

1 1/2 Tbsp. Earth Balance margarine

1/2 tsp. baking soda

You have to keep an eye on this one. It involves medium low heat, and lots of patience and whisking. It’s worth it.

In a medium saucepan, combine the maple syrup and honey, heat over medium heat until it starts to bubble, stirring frequently. After it is bubbling, turn heat down to medium low, and whisk constantly, cooking for about 10 minutes, until the maple syrup and honey come together. Remove from heat, and stir in margarine and baking soda. The combination will turn it from a clear liquid to an opaque color, but more stirring will make it clearer.


Strawberry Birthday Cupcakes (gluten, egg and dairy free)

For his fourth birthday, my son requested strawberry cupcakes.

Well, actually that is not true, he requested lemon, which I made and he hated, but that’s another story. The second time around, for his actual birthday (yes, I made him cupcakes twice), he wanted strawberry. And, being the procrastinator I am, I waited until the night before to figure out how I was going to make gluten, dairy, egg free strawberry cupcakes.

Oh yes I did.

Luckily, I have Pinterest. (Well, technically YOU have Pinterest too.) I searched and found this cupcake recipe from Elana’s Pantry. And I found this cupcake/frosting recipe from The Gluten Free Canteen. I made modifications to both (making the cupcakes egg free and the frosting dairy and booze free) and viola…

 Rustic looking, but freaking delicious tasting cupcakes.

Strawberry Cupcakes (from Feeding My Kid)

 Adapted from Elana’s Pantry, original recipe here. The original calls for four eggs. I was nervous trying to modify  with so many eggs in the original recipe, but it did work. I used a mixture of flax eggs and Ener G Egg Replacer to hedge my bets.

½ cup coconut flour

1 Tbsp arrowroot powder

¼ tsp salt

1/2 tsp baking soda

2 Tbsp ground flaxseed plus 6 Tbsp water (these are the flax eggs)

3 tsp. Ener-G egg replacer plus 4 Tbsp water (these are the egg replacer eggs)

½ cup sugar

1 Tbsp vanilla extract

½ cup finely chopped fresh strawberries

Preheat the oven to 350°F. Line 8 muffin cups with paper liners. Combine the coconut flour, arrowroot powder, salt, and baking soda. In a separate medium bowl, whisk together the flax, Ener G egg replacer and the water (10 Tbsp.) Let sit five minutes, and whisk again. Add sugar and vanilla extract to the “eggs” and mix to combine. Add the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop ¼ cup of batter into each paper liner. Bake 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Elana recommends frosting with whipped cream or Strawberry Meringue. Recipes for both are in her excellent cookbook Gluten Free Cupcakes and neither of which will work with our food allergies. So, enter the strawberry “buttercream” recipe from Gluten Free Canteen.

Strawberry “Buttercream” Frosting (from Feeding My Kid)

Adapted from The Gluten Free Canteen, original recipe here.

12 Tbsp Earth Balance (the stick kind), room temperature 

1 tsp vanilla

4-6 Tbsp  macerated and puréed strawberries (the original recipe calls for macerating these in massive amounts of booze, which would be awesome, but completely inappropriate for my four-year old.  I macerated mine by chopping finely, adding granulated sugar, and sitting in the fridge for a few hours prior to whipping this frosting up.) Set aside  a few strawberries for garnish – i.e., don’t macerate them.

4 cups powdered sugar

Cream together Earth Balance and vanilla. Add 4 tablespoons of the strawberry puree until thoroughly combined. Add  powdered sugar and mix on low until combined, then mix on high until light and fluffy.  Add more strawberry puree by the tablespoon until the buttercream looks like frosting and tastes as strawberry-ish as you desire. Use to frost your cooled cupcakes.

Apple Cinnamon Muffins – dairy, gluten, egg free

My three year old son and I are doing a five week parent/child class at the local Waldorf school. One of the kids in his class just turned four, so there was cake. Luckily, the instructor was very thoughtful to let me know ahead of time that the cake would be an apple cinnamon cake.

When I have to make a substitution, I like it to be as much like the original as possible. Here is what I came up with. It is based on the Apple Spice Cake in Carol Fenster’s book, Gluten Free 101. I made it dairy and egg free, and dialed the spices down to appeal to a three year old (the original had ginger, nutmeg, cloves and molasses in it.)

Apple Cinnamon Muffins (from Feeding My Kid)

3 cups gluten free flour mix

2 tsp xanthan gum (omit if your flour blend already contains xanthan or guar gum)

1 1/2 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

3 tsp Ener G Egg Replacer

1 1/2 cups dairy free milk (almond, rice, soy)

2 cups packed brown sugar

3/4 cup Earth Balance spread

1 1/2 tsp vanilla extract

1 cup peeled grated Granny Smith apples

1. Preheat oven to 325 degrees. Coat a muffin tin with cooking spray.

2. In a large mixing bowl, sift together flour mix, xanthan gum, baking soda, salt, cinnamon and Egg Replacer.

3. Combine milk and brown sugar in a saucepan, and bring to a boil over medium heat. Remove from heat and add the Earth Balance and vanilla. Stir to melt butter.

4. Add butter mixture to flour mixture and mix until well blended.

5. Pour batter into muffin tins. Bake 25 minutes or until they pass the toothpick test.  Makes 18 muffins. Let cool, then drizzle with glaze.

Powdered Sugar Glaze (from Feeding My Kid)

1 cup powdered sugar

1 1/2 Tbsp dairy free milk (coconut, soy, almond)

1/2 tsp vanilla extract

Mix ingredients together and stir to get rid of any lumps.

Dairy Free Dark Chocolate Truffles with Raspberry Coulis

Normally I never post anything that my kids don’t eat, because really this blog is about feeding them. But my kids don’t like chocolate (strange, I know). And this recipe is heavenly. And it is almost Valentine’s Day. So for all those reasons, here is a recipe for Dairy Free Dark Chocolate Truffles.


Dairy Free Dark Chocolate Truffles (from Feeding My Kid)

 8 oz. Enjoy Life semisweet mini chocolate chips

4 oz. dairy free unsweetened chocolate, broken into ¼ inch pieces (I use Ghirardelli)

2/3 full fat (not lite) coconut milk

2 Tbsp confectioners’ sugar

 Place both the semisweet and unsweetened chocolate in a medium bowl. Heat the coconut milk in a saucepan over medium heat until it is boiling. Pour the boiling coconut milk over the chocolate, and let stand five minutes. After five minutes, stir well to make sure that all the chocolate is melted and incorporated. Refrigerate for one hour – you want the chocolate to be firm, but not hard.

 Line a baking sheet with parchment paper. Using a one tablespoon cookie scoop, scoop the chocolate mixture into balls. Refrigerate for 15 minutes. When the mixture is firm enough to handle, remove from the fridge and GENTLY roll in your hands to form smooth even balls. Coat each truffle in confectioners’ sugar. Serve these immediately. If you aren’t going to serve them immediately, store in the fridge in an airtight container, and bring to room temp and recoat with confectioners’ sugar before serving.

 I think these are heavenly when you pair them with a raspberry coulis. Raspberries and dark chocolate – mmmmm. Technically, a coulis is a thick sauce of pureed and strained fruit or veggies. This is a couli for folks in a hurry. Or impatient folks, who don’t want to strain out raspberry seeds.

Quick Raspberry Coulis (from Feeding My Kid)

 ½ cup frozen raspberries

¼ – ½ cup water

¼ cup sugar (or more if you berries are tart)

 Place all ingredients in a small saucepan and heat over medium high heat until boiling.  Mash raspberries with a fork – they should just disintegrate. Simmer until the sauce reduces to a thick syrup. Cool and serve with truffles.

Gluten Free Dump Cake

I love a simple dessert. Because if it’s not simple, at my house it just doesn’t happen. As the name inplies, you just dump the ingredients in and bake. There is no stirring or beating at any point.  I adapted this recipe from my friend Connie to be gluten and dairy free. Since my son is allergic to cherries, this one uses strawberries instead. But if you love cherries, by all means, use cherry pie filling in place of the strawberry.

Although this is called a cake, and uses a cake mix, I think of it as being more like a fruit crumble or buckle. Only easier.

Gluten Free Dump Cake (from Feeding My Kid)

1  15 oz. can crushed pineapple

1 20 oz. can strawberry pie filling

1 box gluten free yellow cake mix (I used Betty Crocker)

1/2 cup chopped nuts (optional)

1 stick (1/2 cup) Earth Balance non-dairy margarine

Grease a 9x 13 pan. Preheat oven to 350 degrees. Dump the pineapple into the pan, and spread evenly, making sure you cover the corners. Dump strawberry pie filling on top and spread evenly. Sprinkle the cake mix over the top (Don’t stir! Just sprinkle to cover the fruit) If using, sprinkle  the nuts over the cake mix. Cut the butter into small pats and place on top of cake mix. Bake for one hour.