Yummy Mummy Monday: Sugar Cookies {Gluten & Dairy Free}

For those of you who’ve been looking for an allergy- friendly cookie, this one ain’t bad. When it comes to gluten free baking, there are some great options out there. But remove the dairy too and suddenly your favourite recipe is unrecognizable. This happened to me before Christmas when I attempted to recreate my favourite shortbread recipe with my Mum. They didn’t even resemble cookies when we took them out of the oven and weren’t edible. Ugh. Those are the moments I get frustrated and have to accept that some things just can’t be recreated in a gluten/ dairy free form. Ok, fine, no shortbread. How about sugar cookies? The good news is that these can be whipped up without regular flour, butter, etc and still be not just edible but actually pretty tasty (note: icing them also helps- I fully admit this isn’t a healthy recipe, but a way to enjoy a favourite treat for people who can’t eat dairy/ gluten). I’ve started baking with Ari, and the messes are totally worth the fun we have rolling out the dough, cutting out the cookies, and decorating them together (see photos below for all our messy fun). I’ve also included the regular version for those who can enjoy them in their regular glory, plus the recipe for royal icing I used. I kept seeing cookies iced to look like doughnuts everywhere all over Pintersest and I couldn’t resist making them with my little blondie. They look super cute and are pretty simple to make and decorate- I hope you give this recipe a try next time you’re baking!

Ingredients:

For the cookies
1 1/2 cups coconut oil, softened or melted*
2 cups white sugar
4 eggs
1 tsp vanilla extract
5 cups gluten free flour** (for sweet recipes like this one I use a gluten free flour mix for half of the needed amount, then equal parts coconut and tapioca flour for the other half)
2 tsp baking powder
1 tsp salt
1 cup coconut milk (you may need more or less depending on how dry you find the dough- you shouldn’t need this for the regular version)

For the regular version:
* swap for butter
** swap for regular flour 


For the royal icing
1 egg white
4 cups icing sugar, sifted (I’ve made batches that have needed closer to 5 cups)




Directions:

1. Preheat oven to 400 degrees. In a large bowl, combine the coconut butter and sugar; use a fork to mash lumps of coconut oil if necessary. Add in eggs and vanilla.
2. In a separate bowl, sift together flour, baking powder, and salt. Using a whisk or electric mixer, add the dry mix to the wet mix until well combined (I’ve found aerating the dry ingredients in gluten free recipes helps make them lighter/ less dense, rather than simply mixing by hand). Add coconut milk 1/4 cup at a time until dough reaches a thick, moist consistency- you may need more or less.
3. Dust your rolling surface and rolling pin with flour (I use tapioca flour for gluten free baking) and roll out dough to 1/4- 1/8″ thick. Use cookie cutters to cut out shapes. I used two different sized round ones for the doughnut shape.
4. Place cookies 1″ apart on a baking sheet lined with parchment paper and bake for 6- 8minutes. Allow to cool before decorating.
5. To make the royal icing, use a hand mixer with the whisk attachment to combine the egg white and icing sugar until soft peaks form. Add food colouring if you’d like.
6. Scoop desired amount of icing into a piping bag and pipe out the outline of the design you’d like (if  you’re new to icing like me, the doughnuts are nice and easy to outline!) then fill in your design with icing; top off with sprinkles and allow to dry.

January posts sponsored by

Glitter & Spice

Yummy Mummy Monday: Carrot & Ginger Soup

We’re officially into soup season. And really what could be better than cozying up with a warm bowl of soup on a cool Fall day? This week’s recipe was contributed by Malika from Everything’s Better Spouted and is a delicious crowd pleaser chock- full of nutrients. I love Malika’s recipes because they’re tasty and made with whole ingredients, making them healthy options when you’ve got a craving (for another amazing soup recipe from Malika that was a hit in our house, try out this recipe). See below for more from Malika and this delicious soup recipe.
Hey, it’s Malika
from Everything’s
Better Sprouted
. I’m loving Fall and
making warm soup recipes weekly! If you have kids, this is a great way to
sneak veggies into their diets. 😉 I have a 6 year old son and I just tricked
him into eating cauliflower the other night in a soup…..shhhhhhh don’t tell
him. Did you know that carrots are full of beta-carotene which help you
improve your eye sight. They are also contain vitamin A, which can protect
your skin from the sun’s damage. Ginger is great for healing inflammation in
your body and is used for it’s tummy soothing properties. That’s why your mom
always told you to drink ginger ale when you had a tummy ache. If you don’t
want to use bone broth in
your soup, you could easily substitute cashew cream or coconut milk in this
recipe. Happy Cooking!
xx Malika
Malika Smith is the
Blogger behind Everything’s
Better Sprouted
. A mother, foodie, and certified integrative
nutrition health coach, she’s passionate about eating real whole food that
tastes good! It’s hard to know what is and isn’t good for you with all the fad
diets these days,  and Malika uses her blog to help guide and inspire
you to live your healthiest life. To learn more about Everything’s Better
Sprouted, hop over to the website & find
her blog on social media: Facebook, TwitterInstagram, & Pinterest
You can also contact Malika
via email at: malika@everythingsbettersprouted.com.

October posts sponsored by

Yummy Mummy Monday: Pumpkin Muffins {Gluten & Dairy Free}

It’s that time of the year… when these orange squash invade. Bring on #pumpkineverything! To help ring in Fall I wanted to share this delicious recipe that my friend and I whipped up recently and loved. These are delicious and lovely and perfect for the cozy cooler days ahead. I’ve included a link to the original recipe that my friend used and have provided my gluten/ dairy free version below. Usually there is a significant- and sometimes disappointing- difference when you compare an allergy- friendly take on a recipe with a regular one, but these turned out great and were gobbled up in no time (they lasted less than 24 hours!). If you can, enjoy trying the regular version (or simply swap in regular flour etc in my version below), you won’t be disappointed. 🙂



Yummy Mummy Recipe: Pumpkin Muffins 

Ingredients:

1 1/2 cups Gluten free flour mix (I am now using a half/ half mix of Bob’s Red Mill GF mix and Cloud 9 mix)
11/2 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp baking soda
1 cup packed brown sugar
2 eggs
2 tbsp oil (coconut, vegetable… use your favourite)
1 can (15oz) cooked pumpkin
1/2 cup applesauce
nuts and/ or seeds to garnish (I like pumpkin seeds or pecans for this recipe)

Directions:

1. Preheat oven to 350 degrees and grease or line a muffin baking pan.

2. In one bowl, combine the dry ingredients.

3. In a separate bowl mix the brown sugar and eggs until smooth, followed by the oil and pumpkin. Stir until well combined*.

4. Combine the dry and wet ingredients and mix until just combined.

5. Fill the muffin cups just over half full and sprinkle with seeds or nuts.

6. Bake for approx 35 minutes or until golden brown and you can poke a knife into the centre and have it come out clean (the original recipe suggests 25 minutes, but I found that mine required longer).

Tip: I’m learning that using an electric mixer really pays off with gluten- free recipes, as it helps aerate the ingredients and helpS make them light and fluffy, since gluten- free options can often turn out heavy and dense. Either a stand mixer or hand mixer should do the trick.

You can view the recipe that inspired these here.
September posts sponsored by

Yummy Mummy Monday: Gluten Free Perogies

I recently had a breakthrough in my continuing journey in alternative (gluten & dairy- free) cooking and whipped up a batch of perogies that were sans allergens and delicious! Before Will went off gluten and dairy about a year ago, I loved making homemade perogies and we would slather them in sour cream and cheddar cheese among our other favourite toppings. Yum. Then came his and Ari’s diet changes and so many of the meals we loved had to be adjusted or eliminated altogether. Until this attempt, perogies were one of the meals that got the ax (heartbreaking!), and while there are ready- made options, we haven’t found any that we like and sometimes it’s nice to enjoy the process of making your own- pending cooperative kiddos. 😉
There has been and still is a lot of trial and error when it comes to testing gluten and dairy free versions of some of our favourite meals, and sometimes there’s just no winning. This can be frustrating, discouraging, and expensive- especially when I’ve taken the time to make a meal catered to these diet restrictions and my critics don’t approve. But we’re making progress and finding more recipes we enjoy, and with every success I’m gaining a little more confidence and regaining my love of cooking, albeit with edited ingredients. With the cooler Fall & Winter months ahead, I’m looking forward to making more of these suckers. Heck yeah, it’s comfort food season!
Ingredients
Makes approx 10- 12 perogies which serves 1- 2 people depending on appetite 😉
For the dough
2 cups gluten- free flour mix* 
1 egg
1/2 cup water
1/2 tsp salt
*For savoury meals I’m finding using a blend of GF flour mixes is working well to avoid things turning out too dense/ heavy; for this recipe I used equal parts Cloud 9’s Gluten Free Baking Mix and Bob’s Red Mill Gluten Free Flour Blend
For the filling
1 large potato, peeled & mashed
1 medium white or yellow onion, diced
5-6 slices of bacon cooked & chopped into 1/8″- 1/4″ pieces
Other options you could add:
– grated cheese, diced green onion, ham… 
Toppings
Bacon (just cook up extra when you make the filling)
Sauteed diced onion 
Kefir cheese, sour cream, or cottage cheese (for dairy allergy- sufferers: we’re loving using kefir cheese as a healthy & tasty dairy- free alternative to regular cheese. This website is excellent & informative if you want to learn more about kefir)
Salsa
Directions
1. Prep and cook the filling ingredients. Combine & set aside to cool a bit while you make the dough. 
2. In a large bowl, combine the dough ingredients and mix until combined; you may have to add a little more water or flour mix to get the right texture (moist but not too sticky, so you can roll it).
3. Roll dough to approx. 1/8″ thickness and use a round cookie cutter (you can also use a cup and knife in a pinch).
4. Scoop approx. 1 1/2 tbsp of filling into the middle of each circle. Fold in half and pinch the edges shut to form the perogies (I find this takes a little more finesse than with regular flour dough, but using a fork along the edges can also help if you’re finding it tough just doing it by hand).
5. To cook the perogies, you can boil them, bake them, or both. We like to boil them and then bake them for a few minutes to dry them out a little. To boil: Bring a large pot of water to a boil and pop about half the perogies in the water. They’re ready when they float. Use a slotted spoon to scoop them out and alow to drain for a few seconds before transferring them into a serving bowl. Do the same until all the perogies are cooked. To bake: Preheat your oven to 350 degrees and bake on a lined cookie sheet for approx. 15 minutes. If you like the combined method, simply boil the perogies and bake them for 5- 10 minutes to reduce the moisture.
6. Serve with your favourite toppings and enjoy! We topped ours with diced bacon, sauteed onion, kefir cheese & salsa for a delicious gluten and dairy free option. YUM!

For more great gluten- free recipes, make sure you check out the blog’s Yummy Mummy Recipes page & if you’re looking for good gluten free baking ingredients, check out this link for some great options.

September posts sponsored by

Yummy Mummy Monday: Baked Gluten Free Fish & Chips

With British parents, it’s safe to say I grew up loving fish & chips. The more greasy batter, the better! And I still love to indulge every now & then, but our family just can’t eat meals like that anymore. So we’ve created our own twist on this classic meal and made a healthy version that can be enjoyed sans gluten, dairy, & all that extra grease. Next time you’re craving good ol’ fish & chips, give this version a try.

 Yummy Mummy Recipe: Baked Gluten Free Fish & Chips 

Ingredients:
For the fish:
2 large fish fillets (we love using cod, halibut, or salmon)
2 tbsp cornstarch
1 egg
1/4 cup water
1 1/2 cups gluten free breadcrumbs
1 tsp each:
paprika
cayenne pepper
garlic powder
1/2 tsp salt & pepper

For the chips:
3 large russet potatoes
2 tbsp olive oil
large pinch each of salt & pepper

Directions:
1. Preheat oven to 350 degrees. Wash potatoes & slice into wedges (your choice whether to leave the skin on or not).
2. Toss in a bowl with the olive oil and salt & pepper until evenly coated. Place on a baking sheet & bake for 40 minutes (you’ll pop the fish in at the half way mark when you remove the chips to flip them).
3. Rinse fish in cold water & pat dry with paper towel.
4. Set up two flat dishes large enough to hold the fish; in one dish mix egg & water with a fork until a well- blended egg wash is formed. In the other dish combine GF breadcrumbs, spices, & salt & pepper.
5. Place the fillet in the egg wash first, coating on both sides, then transfer fillet to the bowl with the breadcrumbs & coat evenly on both sides. Repeat with the second fillet & place on a baking sheet lined with parchment paper.
6. Bake for 20- 25 minutes, or until fish is flakes apart with a fork (remember to flip the fries when you pop the fish in the oven!).

Serve with some fresh lemon wedges, tartar sauce, & vinegar.


Image: The Comfort of Cooking

May posts sponsored by Little Dreamers Consulting

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