{Allergy Free} Crockpot Potato Soup

Crockpot Potato Soup

1 yellow onion, diced

2 stalks celery, diced

2 large carrots, peeled and sliced

1 T garlic, minced

3 lbs yukon gold potatoes, peeled and diced

4-6 cups chicken broth (I think I used closer to 5)

1/2 tsp pepper

2 cups rice milk

1/4 cup rice flour

1 tsp smoked paprika

salt to taste

Add onion through pepper to crockpot and cook on high for 6-8 hours or until potatoes are tender.
Scoop out portions of the soup and put in food processor and blend.
Put the processed soup back in crockpot.
Whisk together rice milk and whisk flour and then pour mixture into crockpot.
Cook on high for another 30 minutes, allowing soup to thicken slightly.
Add in paprika and salt to taste.
Serve with bacon bits and green onion.

Adapted from Budget Bites

{Allergy Free} Sugar Sprinkled Gingerbread Muffins

My new Christmas time breakfast! Gingerbread in muffin form!

Sugar Sprinkled Gingerbread Muffins

2 1/2 cups flour blend

2 tsp ginger powder

1 tsp cinnamon

3/4 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt

1/2 cup Earth Balance Soy Free, softened

1/4 cup maple syrup

1/4 cup brown sugar

1/4 cup applesauce

1/2 cup molasses

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

3/4 cup vanilla hemp milk

1/4 cup sanding sugar

Preheat oven to 350 and spray muffin tins.
In mixing bowl, mix Earth Balance through egg replacer mixture.
Mix well.
In separate bowl, whisk together flour blend through salt.
Add flour mixture, alternating with hemp milk, just until combined.
Scoop into muffin tins (they will be full) and then sprinkle with sanding sugar.
Bake for 25 minutes or until toothpick, when inserted, comes out clean.

Makes 12 muffins.

{Allergy Free} Pea Butter Chocolate Oatmeal Squares

These are a perfect afternoon snack combining chocolate and pea butter. My kids tried to eat the whole pan!

Pea Butter Chocolate Oatmeal Squares

1 cup pea butter

1/2 cup honey

1/4 tsp salt

3 cups gluten free rolled oats

1/2 cup chocolate chips

Line 9x9 pan with foil and spray well.
Melt pea butter and honey over medium heat until smooth.
Stir in salt.
Over low heat stir in oats until well combined.
Remove from heat and fold in chocolate chips.
Pour into prepared pan and press down with spatula.
Place into fridge until bars set.
Cut into squares and serve.
Keep any leftovers in the fridge or they will become very sticky.

{Allergy Free} Soft Pumpkin Sugar Cookies

Soft Pumpkin Sugar Cookies

1/2 cup Earth Balance, softened

1/2 cup olive oil

1/2 cup canned pumpkin puree

1 cup sugar

1/2 cup powdered sugar

1/2 tsp vanilla

3 tsp egg replacer whisked with 4 T vanilla hemp milk

4 cups flour blend

1 tsp xanthan gum

1/4 tsp baking soda

1/4 tsp cream of tartar

1/2 tsp salt

1/2 tsp pumpkin pie spice

Glaze

3 cups powdered sugar

4 T water

1/4 tsp pumpkin pie spice

Preheat oven to 350 degree and line baking sheets with parchment paper.
In mixing bowl combine Earth Balance through vanilla and mix until smooth.
In separate bowl combine flour blend through pumpkin pie spice and whisk.
Slowly add the dry ingredients into the wet ingredients and mix until blended. No need to over mix.
Scoop in Tablespoon-sized balls onto cookie sheet.
Dip the bottom of a small glass in sugar and press down on each cookie to slightly flatten.
Bake 8 minutes.

To make glaze, mix all 3 ingredients together and whisk well.
While cookies are still warm spoon a little glaze on the top of each and use the back of the spoon to spread it evenly over the cookie.
After 5 minutes move them to a cooling rack to cool completely.
The glaze will harden once the cookies are cool.

Store covered.

Makes about 4 dozen cookies.