Coconut Caramel Syrup - Dairy Free "Buttermilk" Syrup

My husband prefers to call this "Man Syrup" - because he is a man and he LOVES it. It was basically a dairy free miracle when we perfected this one.  

It is so darn delicious. 

Coconut Caramel Syrup - Dairy Free "Buttermilk" Syrup 

2 c. sugar

1 c. coconut oil

1 c. of milk of choice (I use rice or coconut milk)

2 Tbsp. karo syrup

2 tsp. vanilla 

2 tsp. baking soda 

Bring everything but baking soda to a boil.  Add the baking soda and stir well.  Be prepared for a volcano effect when you add the baking soda - use a deep pot! 

Yum yum!  

Coconut Cream - Gluten and Dairy Free

 Coconut cream is an absolute necessity if you are dairy free.  

Really, it will save your life and remind you that everything is going to be ok. Not to be dramatic or anything . . . but you NEED this in your life.  Like now. 

For ultimate happiness serve on top of: 

pie

berries

cobblers

crisps

baked oatmeal

hot chocolate

a spoon  

Start with this:
(Trader Joes for SCD/AIP version)

(This brand is great if you aren't worried about added gums like we are) 

Full fat canned coconut milk. 

Place it in your fridge for at least a few hours.  I keep one in there all the time. This helps the cream to separate from the water.  

Next poke a hole or two in the BOTTOM of the can, like this:

Now, invert the can and let all the water drain out.  Now, you need to be a little OCD here.  Get every single drop of water out.  Trust me.  

Then flip your can over and take the top off and scoop all that good cream out.

Lastly, with a mixer blend all the cream with 

1 tsp. of vanilla 

1/4 c. of honey 

(or 1/2 c. of honey for two cans) 

Blend until it is nice and smooth and creamy. 

ENJOY!   

This little girl knows good coconut cream when she sees it.  She climbed up on the counter and helped herself! 

Gingerbread Baked Oatmeal - Gluten and Dairy Free

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

 A quick and easy, grab and go breakfast for busy mornings! 

Gingerbread Baked Oatmeal - Gluten and Dairy Free

6 cups of old fashioned oats

1/2 c. molasses 

1/3 c. packed brown sugar

1 tsp. ginger

2 heaping tsp. cinnamon 

1/2 tsp. cloves 

1/4 tsp. nutmeg

4 tsp. baking powder 

2 tsp. salt

2 c. water 

2 eggs 

1 c. applesauce 

1 tsp. vanilla 

Add all ingredients to a 9 x 13 dish and stir till well combined.  Cook at 350* for 35 - 40 mins, until set.  

*You can mix this all up the night before then just pop in oven in the morning. So easy and convienient. 

Serve "cakey" like above, or "milky" like below.  Or be like my piggy hungry kids and have one of each!  

 Enjoy! 

Double Chocolate Frosting - Gluten and Dairy Free

Remember my chocolate cake I was raving about yesterday?

How about some frosting to go with it. 

Double Chocolate Frosting - Gluten and Dairy Free

1/2 c. nondairy butter (*see pic below)

2 tsp. vanilla

1/2 c. unsweetened cocoa powder

3 c. powdered sugar (or until desired consistency)

1/2 c. milk of choice - (I use Chocolate Coconut milk - a rare treat!)

Whip nondairy butter and vanilla until creamy.  Add rest of ingredients and mix until desired consistency. 

Enjoy! 

*Here is the non-dairy butter we always use - Earth Balance Soy Free Buttery Spread: 

And here is the Chocolate Coconut Milk we get for this special treat! So Delicious Dairy Free Chocolate Coconut Milk: 

Yum Yum! 

The BEST Chocolate Cake - Gluten and Dairy Free

You guys.  YOU GUYS! 

I have been trying to make a super yummy gluten free, dairy free, all-the-things-free, chocolate cake for SO LONG.  

My family has patiently and kindly awaited through many, many trials.  

Alas . . . I HAVE FOUND THE CAKE I HAVE BEEN LOOKING FOR! 

It is:  moist, sweet, decadent, chocolatey, not weird tasting, addictive, doesn't fall apart, fantastic.

I didn't even get a picture of the whole thing.  By the time we had nearly diminished the entire thing it finally occurred to me to hurry and get a picture because I had finally found MY CAKE. 

This, my dear friends, is a major allergy-free cooking win.  Even crazier? This cake doesn't have any flour in it. None.  It does however have quinoa in it, so this dessert is basically a health food.  Amiright?

Chocolate cake for everyone!!!

The BEST Chocolate Cake - Gluten and Dairy Free 

2 cups cooked quinoa (I cook 1 cup dry and take what I need)

1/3 c. milk of choice ( I sometimes like to use Chocolate Coconut Milk - a rare treat- to make this extra special!) 

4 eggs 

1 tsp. vanilla 

3/4 c. light (in taste) olive oil (melted coconut oil works too) 

1 1/2 c. granulated sugar 

1 c. unsweetened cocoa powder (yes, 1 cup)

1 1/2 tsp. baking powder 

1/2 tsp. baking soda

1/2 tsp. salt 

Preheat oven to 350*.  Lightly grease two 8" round cake pans and line the bottoms with parchment paper. 

Add quinoa, milk, eggs, vanilla, and coconut oil to blender and blend well until smooth.  In large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt.  Add the contents of the blender and mix until combined.   

Divide batter among the two pans and bake for 30-35 mins until toothpick inserted in center comes out clean.  Cool for about 10 mins.  Invert on cooling racks. 

Top with frosting and try not to die.  Just try. 

Frosting recipe coming soon! 

Adapted from www.melskitchencafe.com/decadent-chocolate-cake/