Breakfast

Baked Apple Cinnamon Steel Cut Oats (Gluten-Free, Dairy-Free, Egg-Free, Nut-Free)

Ingredients:

• 1 Tbsp Earth Balance DF butter

• 2 c Steel Cut Oats

• 4 c boiling water

• 1 Tbsp cinnamon

• 3 apples, diced

• 1/2 cup honey

• 1 tsp salt

• 2 ½ c coconut milk or oat milk

 Directions:

1. Preheat oven to 375°F and grease a 9 x 13 pan.

2. Melt butter in large skillet and add oats. Stir until lightly toasted.

3. Boil 4 c water, then pour over oats.

4. Add apples, cinnamon, honey, salt, and milk. Mix well.

5. Pour into pan and bake for 60 minutes.

Stir before serving. Add additional milk when reheating. These oats freeze well for make ahead breakfasts!

Adapted from:

https://www.garnishwithlemon.com/baked-steel-cut-oatmeal-with-apples-and-cinnamon/#recipe

Eggs & Avocados

Gluten-Free, Dairy-Free, Nut-Free

Sometimes simple ideas get overlooked, but this is extremely fast and easy! Just eggs and avocados topped with salt and pepper. Add cheddar or other toppings. 

We like to use the Dash mini pancake and waffle makers to make super fast eggs. You can buy them on Target.com or Amazon for under $15. If you have a Target RedCard you save an extra 5% + Free Shipping. (And no I don't get paid to say that.)

Bonus tip if you have food allergies in the home, we just write on the lid with a sharpie so we know which ones are the safest to use for my two youngest.

Main Dish

Desserts

DIY Jello

4 cups apple juice (or other fruit juice)

1/4 cup plain gelatin

1/4 cup honey

Add the fruit juice to a medium sauce pan. Sprinkle the gelatin over the top of the juice and let it bloom. After blooming, add the honey and hit the mixture over medium heat until both the gelatin and honey are fully dissolved. Make sure to not let the mixture come to a full boil as this can break down the gelatin. Pour into an 8x8 pan and refrigerator for 4 hours or overnight.

Allergy Friendly Betty Crocker Chocolate Cake (Dairy-Free, Egg-Free, Gluten-Free)

This recipe is originally from Betty Crocker's 10th Edition Cookbook, but we have adapted it to meet our food allergy needs. I cannot find it online to give it credit but www.BettyCrocker.com has lots of great recipes!

We use this for all of our birthday cakes and cupcakes. We most often make it both dairy-free and egg-free but have also successfully made it gluten-free. However we make it - it tastes AMAZING! Family and friends cannot even tell that it is allergy-friendly, which is a big win!

This recipe yields about 5 cups of batter.

Dry Ingredients:

2 1/4 cups flour (Use a complete gluten-free flour mix if gluten-free)

1 2/3 cups sugar

2/3 cup cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

Wet Ingredients

3/4 cup butter or margarine, softened (Use dairy-free butter if dairy-free.)

1 1/4 cups water

1 teaspoon vanilla

2 large eggs (Use 2 Tablespoons ground flax + 6 Tablespoons water - mixed and left to gel for about 10 minutes if egg-free.)

Mix dry ingredients together and then mix in wet ingredients. Mix on high for 3 minutes and pour into prepared pans. Bake @ 350 °F.

9x13 pan for 40-45 minutes

(2) 6-9 inch pans 30-40 minutes

(Check to see that a toothpick comes out clean.)

DOUBLE (Yields about 10 cups of batter.)

Dry Ingredients:

4 1/2 cups flour (Use a complete gluten-free flour mix if gluten-free)

3 1/3 cups sugar

1 1/3 cups cocoa

2 1/2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon baking powder

Wet Ingredients

1 1/2 cups butter or margarine, softened (Use dairy-free butter if dairy-free.)

2 1/2 cups water

2 teaspoons vanilla

4 large eggs (Use 1/4 cup ground flax + 3/4 cup water - mixed and left to gel for about 10 minutes if egg-free.)