Allergy-Friendly Spiced Cake Donuts

“Mom, can you make some donuts that I can have?”  That is what my baby asked me.  My heart melted.  Thankfully, I remembered seeing this recipe on Cyble Pascal’s blog.  I ordered a couple of donut pans from Amazon and picked up some gluten-free flour mix.  This recipe is a bit fussy for my style but when your baby asks for donuts, you make donuts!

Allergy-Friendly Spiced Cake Donuts


  • ¼ cup + 2 Tbs Coconut Milk
  • ½ tsp Lemon Juice
  • 1 cup Gluten-Free Flour Mix
  • ¼ tsp Xanthan Gum or Guar Gum
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1/8th tsp Cinnamon
  • 1/8th tsp Nutmeg
  • ½ cup Sucanat or Brown Sugar
  • ¼ cup Palm Shortening
  • ½ tsp Vanilla Extract


  1. Preheat oven to 350.
  2. Mix egg substitute and set aside.
  3. Combine coconut milk and lemon juice and set aside.
  4. Combine dry ingredients and whisk well.  Cyble suggests spooning the flour mixture into a measuring cup and levelling off so you don’t end up with too much flour.
  5. Combine remaining shortening, vanilla and egg substitute.  Beat 2 minutes or until light and fluffy.
  6. With the mixer on, sift in 1/3 of the flour mixture and then add 1/2 of the milk mixture.  Repeat.  Sift in the final 1/3 of the flour mixture and beat until smooth.  Do not over mix.
  7. Spoon mixture into donut pan filling donut holes 7/8 full.  Tap the pan against the counter a few times to settle batter into pan.
  8. Bake 15 minutes until lightly golden.  Let cool 5 minutes and transfer to cooling rack.
  9. Dip the donut in the glaze and let the glaze set.  Enjoy!

Donut Glaze



  1. Combine all ingredients and mix until smooth.

You may also enjoy Double Chocolate Chip Scones Recipe (Gluten-free, Dairy-Free, Egg-Free) with a nice hot cup of Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

This post is part of Tea Party Tuesday, Slightly Indulgent Tuesday, and Friday Food.

Baked Pears Drizzled with Real Maple Syrup

Seriously simple baked pears drizzled with real maple syrup.  We have enjoyed these just as they are but I’m sure they would be divine a la mode.  My kids cannot get enough of these!


  • 4 Pears
  • 1/2 cup Maple Syrup


  1. Preheat oven to 400.  Peel, slice and core pears.  Place pears in a baking dish.
  2. Drizzle with maple syrup.  Bake for 15 minutes.  Turn pears over and cook for 15 minutes more or until pears are tender.

You may also enjoy Grilled Peaches and Dairy-Free Caramel Dip/Sauce for your apples.

Recipe adapted from Sweet Paul Magazine.

Dairy-Free Pumpkin Spice Latte (Starbucks Copycat!)

Is there anything better than a steaming Pumpkin Spice Latte to warm up a crisp fall morning? Now you can save money and make these dairy-free treats at home using real pumpkin! This is a simple, no syrup required recipe that is right up my alley.

Dairy-Free Pumpkin Spice Latte


  • 1/4 cup Espresso or 1/2 cup Strong Coffee (adjust amounts to your taste)
  • 2 T Canned Pumpkin
  • 1 tsp Vanilla Extract (optional)
  • 2-3 T Sucanat/Rapadura or 2 T White Sugar
  • 1 cup of Milk (I have tried cow’s milk, rice milk and coconut milk.  They were all good!)
  • 1/4 tsp Pumpkin Pie Spice


  1. Brew the espresso or coffee.
  2. While the coffee is brewing, combine the rest of the ingredients in a small saucepan. Heat over medium heat, whisking continuously, until the mixture is hot and frothy. Do not boil.
  3. Pour the espresso or coffee into a mug and pour the pumpkin flavored milk over it. Enjoy!

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Cranberry Granola Bars.

This recipe was shared at Allergy-Friendly Friday!

Thanks All Recipes!  Photo credit: marfis75

Double Chocolate Chip Scones Recipe (Gluten-free, Dairy-Free, Egg-Free)

I like to take my girls out for Mommy-Daughter dates when I can.  My five year old, non-allergic daughter’s favorite date is hitting the local tea shop for scones and tea.  Actually, I have coffee and she has milk in a tea cup.  We always bring home extra scones to share with the rest of the non-allergic family.  It always hurts my heart when I don’t have an allergy-free version of a treat to share with Bella.  When I stumbled across this recipe at Family Fresh Cooking, I couldn’t wait to make it for her.  Just as I expected, Bella loves the chocolate treats.

I was pleasantly surprised by how easy these scones are to make. I have never made “regular” scones but I’m pretty sure they are not nearly as nutritious as these.  Coconut flour is high in dietary fiber and protein.   Oats are also a great source of fiber and are known to help reduce high blood pressure and lower cholesterol.  The banana, used as a binder in this recipe, is a great source of potassium, vitamins b and c and more fiber!

This recipe only makes 8 scones so I learned quickly to make two batches.

Dry Ingredients:

Wet Ingredients:

  • 1 Banana
  • 3 ounces Coconut Milk
  • 6 Tbsp Honey
  • 1 tsp Vanilla Extract (optional)


  • 3/4 cup Allergy-Friendly Chocolate Chips (I use these)


  1. Preheat oven to 350.
  2. In a medium bowl, whisk dry ingredients.  Add 1/2 cup chocolate chip.
  3. Blend wet ingredients in a blender or food processor.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Taste dough and add more sweetener if needed.
  6. Form dough into a ball and press into a 1/2 inch thick pizza shape.
  7. Cut into 8 equal pieces and top with remaining chocolate chips.
  8. Bake 10-12 minutes.  Let cool and sprinkle with powdered sugar before serving.

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Fudge Cake .

This post is part of Secret Recipe Club, Melt in Your Mouth Mondays, Mouthwatering Monday, Monday Mania, Mangia Monday, Make a Food”e” Friend, Mingle Monday,  Weekend Gourmet Blog Carnival,  Made By You Monday, My Meatless Mondays, Just Another Meatless Monday, Meatless Mondays, Hearth and Soul Hop, Made From Scratch Tuesday,  Tempt My Tummy TuesdayDelectable Tuesday, Tuesdays at the TableTip Me Tuesday, Tasty Tuesdays , Totally Tasty Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesday, Domestically Divine, Tackle it Tuesday, {TITUS 2}SDAYS, Delicious Dishes, show me what ya got, Tuesday Time Out Link Up, Gratituesday, Tea Party Tuesday, What’s on the Menu, Made it on Monday, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, What’s on Your Plate, What’s Cooking Wednesday, What We’re Eating Wednesday, Show and Tell, Works for Me Wednesday, This Chick Cooks, Creative Juice, Foodie Wednesday, Healthy 2day, Inspired by You Wednesdays, Let’s Do Brunch, Full Plate Thursday, Pennywise Platter Thursday, Tip Day Thursday, Real Food Weekly, Simple Lives Thursday, It’s a Keeper Thursdays, Strut Your Stuff, Thrilling Thursday , Recipe Swap Thursday, Frugal Food Thursday, Hookin Up with HoH, Ultimate Recipe Swap, Food Trip Friday, Friday Potluck, Foodie Friday,  Friday Favorites, Fresh Bites Friday, Show and Tell Friday, Allergy Friendly Friday, I’m Lovin It Fridays!, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, GCC Recipe Swap, Food on Friday, Finer Things Friday, Sweet Tooth Friday, Friday Food Linky, Friday Flair, Weekend Wrap Up Party, Party Mindie Style My Favorite Things Friday Friday Food Fight, Sweets For A Saturday, Show and Tell Saturday, The Lady Bloggers Tea Party, Playdate ♥ Link Party, Showcase Saturday, So Sweet Sunday, Sugar Free Sunday,  Seasonal Sunday,  Nifty Thrifty SundaySundae Scoop, The Sunday Showcase, Savory SundaySimply Delish, Party Time

Fun and Fast 4th of July Breakfast

Check out this fun 4th of July breakfast idea!  Bella loves toasted oat bread for breakfast.  I love that this will take practically no time to throw together.  Thanks Emily Henson for sharing!

Watermelon Fruit Basket


I love this beautiful watermelon fruit basket from Finding Joy in My Kitchen!  She set her basket out with some skewers and let guests make their own fruit kabobs.  I’m thinking serving the fruit straight from the basket would be just fine.

Banana Chocolate Chip Oat Muffins (Wheat-free, Egg-free, Vegan)

These things never last at my house.  They are sweet, moist and filling.  I made these for breakfast today.  The kids ate 11 of the 12 muffins before the day was over.  I usually quadruple the recipe and freeze a couple dozen for later.  My kids love these so much they have been known to sneak one out of the freezer and eat it frozen!


Banana Chocolate Chip Oat Muffins

  • 4 very ripe bananas
  • 1/3 cup olive oil
  • 1/2 cup honey
  • 1 3/4 cup oat flour (how to make oat flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (I use Enjoy Life brand)
  1. Preheat oven to 350.  Grease or line a 12 muffin pan.
  2. Blend bananas, oil and honey in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
  3. Whisk dry ingredients in a separate bowl.
  4. Add dry mixture to wet mixture and mix just until blended.  It’s OK if it’s lumpy.
  5. Fill muffin tins about 2/3 full.  I use an ice cream scoop to do this.
  6. Bake 20-25 minutes until golden brown and firm to touch.

You may also enjoy:


This post is part of My Meatless Mondays, Melt in Your Mouth Mondays, Monday Mania, Mouthwatering Monday, Meatless MondaysMangia Monday, Weekend Gourmet Blog Carnival, Just Another Meatless Monday, Muffin Monday, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tasty Tuesdays, Domestically Divine, {TITUS 2}SDAYS, Slightly Induglent Tuesday, Tasty Tuesday Parade of Foods, What’s on the Menu, Whatcha Makin’ Wednesdays, Real Food Wednesdays, What’s on Your Plate, Gluten Free Wednesdays, Full Plate Thursday, Simple Lives Thursday, Real Food Weekly, Tip Day Thursday, Pennywise Platter Thursday, Food Trip Friday, Foodie Friday, Fresh Bites Friday, Show and Tell Friday, Sweet Tooth Friday, Foodie Friday, Food on Friday, Friday Potluck, GCC Recipe Swap, Friday Favorites, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Allergy Friendly Friday, Sweets For A Saturday, Seasonal Saturday, Summer Wellness Weekends, Let’s Do Lunch and Star Recipe Collection!

Overnight Granola Recipe (Gluten-Free, Nut-Free)

The first thing that resonated with me while reading Nourishing Traditions by Sally Fallon is that Americans eat junk for breakfast if they eat breakfast at all.  Even “healthy cereal” is highly processed and full of additives.  It is also very expensive.  This recipe is frugal and easy.  If you can make Rice Krispie treats, you can make this granola.  We eat it just as it is but it would be delicious with coconut, dried fruit and/or nuts if you can tolerate them.  It’s also good as a topping on yogurt or ice cream.  While we still enjoy an occasional bowl of store bought cereal, this recipe is a staple at our house.  I make a double batch of this several times a month.

½ cup palm shortening
½ cup honey
½ cup sucanat/rapadura or brown sugar
1 tsp cinnamon
7 cups rolled oats (gluten free if necessary)



1.  Preheat oven to 350 for slightly chewy granola or 375 for crunchy granola.  I prefer slightly chewy.

2.  In a small saucepan add shortening, honey and rapadura.  Cook on medium heat until shortening is melted and stir until ingredients are combined.  The rapadura will not melt and become one with the oil.  When you stop stirring the rapadura will settle to the bottom.  That’s ok.  Just give it a quick stir right before you add it to the oats.

3.  In a large bowl combine oats and melted goodness.

4.  Spread evenly on 2 parchment lined or very well greased 9 X 13 pans.

5.  Put the pans in the oven and turn the oven OFF.

6.  Go to bed.

7.  Wake up and enjoy some delicious additive-free granola cereal.  Granola will keep in an air tight container for weeks.

This recipe is included in Midnight Maniac Meatless Mondays , My Meatless Mondays, Just Another Meatless Monday and Weekend Gourmet Blog Carnival.