{Allergy Free} Sonoma Chicken

I took this recipe and made an allergy free version and it was perfect over an arugula salad. Since the weather is in the 60's right now, I thought I'd try a lighter dish. This will be one of my summer salads! 

Sonoma Chicken

1 rotisserie chicken with the meat cut off the bones and then diced (or 1 package of chicken cooked in the crockpot and then shreded)

2 cups red seedless grapes cut in half

5 stalks celery sliced very thin

salad mix

Dressing

5 tsp honey

4 tsp apple cider vinegar

1 cup Veganaise 

salt and pepper to taste

Whisk all the ingredients for the dressing in a large bowl.
Add in chicken, grapes, and celery and toss.
Serve over a salad.
Keep in refrigerator. 

*If I could I would totally add poppyseeds to the recipe but unfortunately all seeds are out for us right now.*

Adapted from the recipe at Sweet Little Bluebird

{Allergy Free} Texas Sheet Cake Cookies

 

Oh my. These were wonderful! I love Texas sheet cake and these cookies did not disappoint. They are moist and perfectly drenched in chocolate icing. I might be addicted.

Texas Sheet Cake Cookies

1/2 cup Earth Balance

1/3 cup sugar

1 1/2 tsp egg replacer whisked with 2 T rice milk

1 tsp vanilla

1 tsp baking powder

1/2 tsp salt

1 1/3 cup flour blend

3/4 tsp xanthan

1/2 cup chocolate chips, melted

Icing:

1/2 cup Earth Balance

2 T cocoa powder

3 T milk

2 1/2 cups powdered sugar

Cream together Earth Balance and sugar until light and fluffy.
Add in egg replacer mixture and vanilla and mix until well blended.
Mix in baking powder and salt.
Turn mixture to low and slowly add in flour blend and xanthan gum. Dough will be thick and sticky.
Heat chocolate chips in microwave for 1 minute. Stirring after 30 seconds.
Mix melted chocolate chips into the dough.
Drop by Tablespoon-sized mounds onto parchment lined cookie sheets.
Bake for 7 minutes until cookies just appear to be set. Do NOT overbake.
Transfer to wire rack to cool.

To make icing:
Combine Earth Balance, cocoa powder, and milk in saucepan over medium heat.
Whisk until completely melted.
Remove from heat and whisk in powdered sugar.
Place cool cookies on jelly roll pan and pour the icing over them. Let them sit until the icing cools and sets up.

Makes about 24 cookies. Next time I will be doubling this recipe!

Adapted from Cookies and Cups

{Allergy Free} Mongolian Chicken

I will eat any form of chicken and rice and this Asian inspired dish is now a new favorite of mine. My kids happily cleaned their plates.

Mongolian Chicken

1 package chicken breasts cut into small pieces

1/4 cup cornstarch

1/2 cup olive oil

2 green onions, sliced (which I didn't have on hand but I definitely wanted to add next time)

Sauce:

1/2 cup coconut aminos

1/2 cup brown sugar

3 cloves garlic, minced

1 tsp ginger

2 tsp olive oil

In saucepan heat together all the ingredients for the sauce with 1/2 cup water.
Heat over medium heat until sauce thickens slightly (about 5-10 minutes).
Set aside.

In large bowl combine chicken and cornstarch.
Heat the olive oil in a large skillet.
Add chicken and cook until browned and cooked through about 1-2 minutes.
Transfer to paper towel-lined plate.
Empty the skillet and add chicken back to it.
Over medium heat slowly pour the sauce over the chicken and toss until chicken is evenly coated.

Serve over rice and top with green onions.

Adapted from the recipe at Damn Delicious 

{Allergy Free} Chocolate Chip Coffee Cake

The top is crisp with the cinnamon streusel topping but sprinkled with gooey chocolate chips. It's especially good when served warm (or reheated).

My hubby said this tasted like a combination between a cinnamon pancake and a chocolate chip cookie.

Chocolate Chip Coffee Cake

2 1/2 cups flour blend

3/4 tsp xanthan

1 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup Earth Balance

4 1/2 tsp egg replacer whisked with 6 T rice milk

2 tsp vanilla extract

2/3 cup rice milk whisked with 1/2 T lemon juice

Streusel topping:

1/2 cup flour blend

1/2 cup sugar

1/4 tsp xanthan 

1/2 cup brown sugar

2 tsp cinnamon

1/4 cup Earth Balance

1 cup chocolate chips

Grease and flour two round cake pans. (Yes, do flour them or your cake will stick).
Make streusel by combining all streusel ingredients and blending together with a fork until it is crumbly. Set aside.
In mixing bowl slowly beat flour blend through salt.
Beat in Earth Balance until mixture is crumbly.
Add egg replacer mixture, vanilla extract, and rice milk mixture.
Beat until fully combined and fluffy.
Pour half of mixture into the two cake pans, dividing evenly between the two pans. You will need to carefully spread the mixture out to cover the bottom of each pan.
Sprinkle the two pans evenly with half of the streusel mixture. 
Pour the remaining batter over the cakes, dividing evenly between both pans. Carefully spread the mixture out to the edges of the pans.
Sprinkle with the remaining streusel and the chocolate chips.
Bake at 325 for 30-35 minutes.
Remove and let cool.

Adapted from Shugary Sweets

{Allergy Free} Snickerdoodle Pumpkin Muffins

These are wonderfully moist muffins that taste like fall. They are the perfect blend of pumpkin and spice and the perfect twist on a snickerdoodle. My kids pronounced them to be their new favorite muffin.

Snickerdoodle Pumpkin Muffins

1 1/2 cups flour blend

3/4 tsp xanthan gum

1 tsp cinnamon

1/4 tsp ginger

1 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

3/4 cup pumpkin puree

3 tsp egg replacer whisked with 4 T rice milk

1 tsp vanilla extract

1/4 cup olive oil

1/4 cup apple juice

Topping:

1/4 cup sugar

1 tsp cinnamon 

Stir flour blend through sugar in mixing bowl.
In separate bowl whisk pumpkin puree through apple juice.
Add dry ingredients to wet ingredients and stir until just blended.
Pour into greased muffin tins.
Sprinkle each muffin with topping. 
Bake at 350 for 22-25 minutes or until tops spring back when touched.
Let cool in pans for 10 minutes and then remove to wire rack.

Makes 12 muffins.

Adapted from the recipe at Bakeaholic Mama

{Allergy Free} Peppermint Cupcakes

These were the fun wintry-tasting cupcakes that my daughter took to a Christmas party. The entire class loved them - especially the crushed candies in the icing.

Peppermint Cupcakes

2 1/2 cups flour blend

3/4 tsp xanthan gum

1 T baking powder

1/2 tsp salt

1 1/4 cups rice milk

6 tsp egg replacer whisked with 8 T rice milk

1 1/2 cups sugar

1/2 cup Earth Balance

1/2 tsp peppermint extract

Combine flour through salt in bowl and whisk well.
In a smaller bowl mix together the egg replacer mixture with the rice milk.
In mixing bowl cream the sugar and Earth Balance until well mixed.
Add in peppermint extract and mix well.
Alternate adding the flour mixture and the rice milk mixture, beginning and ending with the dry ingredients.
Mix well between each addition.
Pour into greased muffin tins and bake at 350 for 18-23 minutes.
Let cool on wire racks.

I used this icing to top the cupcakes - Peppermint Frosting

Makes 24 cupcakes.

Note: These are best when eaten the same day that they are made. When they sit overnight they tend to get a little "gummy" and the crushed peppermint candy in the icing softens.

Recipe inspired by Mallowmint Cupcake recipe 

{Allergy Free} Snickerdoodle Cookie Bars

I love snickerdoodle cookies but I don't love baking them. Cookies seem so time consuming to place on the cookie sheets and then bake the sheets one at a time. I guess it's one of the downfalls to having only one oven in your house. So, I'm always looking for a faster way to get some sweets to my table-enter the cookie bar. Only one pan to bake and they taste just like a soft, gooey, snickerdoodle cookie!

Snickerdoodle Cookie Bars

1 cup Earth Balance Soy Free

2 cups brown sugar

3 tsp egg replacer whisked with 4 T hemp milk

1/2 tsp salt

2 tsp vanilla extract

2 tsp baking powder

2 2/3 cups flour blend

3/4 tsp xanthan gum

Topping:

1/8 cup sugar

2 tsp cinnamon

Cream the Earth Balance and sugar in large bowl.
Add the egg replacer mixture, vanilla, and salt and mix well.
Add the baking powder, flour blend, and xanthan and mix until just incorporated.
Spread in a greased 9x13 pan with greased spatula.
Sprinkle with cinnamon sugar topping mixture.
Bake at 350 for 20-22 minutes or until just set.
Let cool before cutting. (It will still be somewhat gooey and moist).

It's best eaten while still barely warm and gooey.  Yum!

Adapted from Back for Seconds blog

{Allergy Free} Pumpkin Oatmeal Chocolate Chip Cookies

These are wonderful, chewy, moist cinnamon chocolate cookies. The pumpkin flavor is not very pronounced but the combination of cinnamon and nutmeg are yummy with the chocolate-especially when the cookies are still warm!

We decided to have a family movie night and we needed something to snack on during our show. Even though it was almost 60 degrees during the day, it was still fun to pretend that it's winter and time for some spiced-filled treats. I'm embarrassed to say that we ate an entire plateful of cookies!

Pumpkin Oatmeal Chocolate Chip Cookies

2 1/2 cups flour blend

1 1/2 cups quick oats

3/4 tsp xanthan gum

1 tsp baking soda

3/4 tsp salt

1 3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1 cup Earth Balance Soy Free

1 1/3 cups packed brown sugar

2/3 cup sugar

1 1/2 tsp earth replacer whisked with 2 T rice milk

1 tsp vanilla extract

1 1/4 cups canned pumpkin puree

1 bag Enjoy Life chocolate chips

Stir together flour blend through ginger in large bowl.
In the mixing bowl, beat Earth Balance, brown sugar, and regular sugar until creamy. Scrape down the sides of the bowl.
Add the egg replacer mixture and vanilla and blend well.
Then add the pumpkin and blend well.
Gently fold in the dry ingredients into the wet mixture.
Fold in chocolate chips.
Let batter rest for 10 minutes to let oats absorb moisture.
Drop by heaping tablespoonfuls on a parchment lined baking sheet.
Bake at 350 for 12 minutes.
Let cool on cookie sheet for 5 minutes and then let cool on a wire rack.