Dairy-Free Chocolate Pudding

I was looking for something special to have for dessert tonight after being reminded by Little Miss that we purchased a set of “ice cream dishes from a flea market, forEVer ago” and have never used them.

“We should use them,” she said.

Honestly, she’s right. We got these beautiful dishes for a steal probably 2 years ago because I had the bright idea that serving everyday things in containers like these can turn any meal or snack into something special.

This afternoon I decided to try my hand at chocolate pudding, dairy-free style. I searched the internet for recipes and then after checking out a few decided to come up with something by combining several recipes together.

Here’s my concoction with a few detailed directions:

Dairy-Free Chocolate Pudding

2-3 tablespoons cornstarch mixed in 2 tablespoons of cold water until smooth.
¼ teaspoon gluten free vanilla
1 ½ cup coconut milk (rice, soy or even almond would work)

Directions: Combine cornstarch, vanilla and milk into a medium saucepan.

⅓ cup sucanat
¼ cup unsweetened cocoa powder

Directions: Mix the dry ingredients in a bowl and pour about half of the wet ingredients into the bowl and whisk quickly until smooth. Pour chocolate mixture into the saucepan and combine. Place saucepan over medium heat and stir consistently until thickens. Allow to cool slightly, pour into bowls and refrigerate several hours before serving.

The simplest directions to give you would be to combine all the ingredients into a saucepan, cook over medium heat until thickens. I hope it is helpful to have a more detailed directions to keep he pudding from being lumpy. Most of the recipe reviews I saw complained about lumpy puddings, but I think that is because most people do not know (1) how to handle cornstarch and (2) how to handle cocoa powder. Both of these ingredients lump when added to wet ingredients especially when warm. Hope these directions make sense and help.

By the way, it turned out really well. For a dairy lover, it was good!


Until next time,


Depression Era Cake

An e-mail from a reader arrived a bit ago saying,

We made this Depression Era Wacky Cake last year for a birthday. We used the orange juice version.

It turned out nice. We iced it with an icing made from powdered sugar and rice milk. We’ll probably make one again for a birthday cake for Jesus.
~ Amy

Thank you Amy for sharing this recipe with us. It really does look like a great cake to make. It’s also nice to know that the substitutions worked well too!

Until next time,

Gluten-Free Cornbread

Well, we are headed into winter, time for stews, soups and chili. I am trying my hand at cornbread. I have a lot of cornmeal and would love to perfect a recipe. Little Miss came in from playing outside to join me in the experiment.

IMG_9250Little Miss in her new apron ready to help

So here’s what I ended up doing tonight. I decided to take a basic recipe from Betty Crocker and make it dairy and gluten-free. I changed out the wheat flour for rice flour, the regular milk with rice milk and used sucanat instead of regular sugar. I made it the traditional way by pouring it into a hot cast iron pan and then baking it in the pan even though the directions were different than that.

The entire family was surprised with how well it worked out. It was nice and brown and sweet. With melted Earth’s Balance on top it was perfect to go with our soup tonight.

I did use an egg, just so you know. I will try it next time without an egg and see what happens, since I shouldn’t use them, but I was desperate for something to turn out tonight! So, I’ll keep you updated on that one. It’s so hard to bake without eggs. Nothing turns out well without them. Well, almost nothing.


Gluten-Free Cornbread

1 cup rice milk
1 egg
¼ cup Earth’s Balance stick melted
1¼ cup corn meal (I used Bob’s Red Mill since we were sent a ton from them)
1 cup rice flour (normally the recipe calls for regular flour)
½ cup sucanat (called for regular sugar)
1 tablespoon baking powder
1 teaspoon of salt

Beat together the milk, “butter”, and egg in a large bowl. Stir the remaining ingredients all at once until flour is moistened (batter will be lumpy). Pour batter into a hot cast iron griddle that has been greased with shortening. Bake for 20 minute at 400 until toothpick comes out clean. I used a small pan so it was done early at about 15 mins.

IMG_9252In the pan on the stove sizzlin’ the bottom before baking! Mmm, mmm.

I never took an after photo, shame it looked so nice! I’ll have to be sure to do that next time around.

Until next time,

Allergy-Free “Granola” Bars

I think it is time I get some more of our family’s favorite recipes on here. I am sure that you would love to have a few that are tried and true.


Granola Bars

This recipe is another easy one. There are so many options with it, we make it different each time, but here’s a main recipe for you to follow.

Please note: our family can have most nuts, just not almonds, so you can replace the nuts in any of our recipes with seeds or fruits as needed. Although, I will write up this recipe helping you with choices to fit your family’s needs.

1 cup Agave Nectar or honey
1 cup peanut butter or sunflower butter or nut/seed butter of choice
½ cup sunflower seeds (or nuts/seeds of any kind)
½ cup pumpkin seeds (or nuts/seeds of any kind)
½ cup dried fruit – we typically use raisins, cranberries, or currants, but have been known to throw in chopped up apple chips or banana chips
½ cup second dried fruit of choice
6 cups of Perky’s Nutty Rice cereal, or gluten-free cereal. You could use corn or rice flakes if you want more of a “granola” feel.

Melt the agave nectar and peanut butter together and mix with remaining ingredients. Press into a greased baking 9×11 pan or cookie sheet (I usually make them on a cookie sheet to make them a bit thinner). Cut into bars when cooled. Simple, easy and a great healthy snack for on the go.

NOTES: You can really add whatever you want in this mix, there really is no going wrong with it, try it with chocolate chips and shredded coconut…mmmm, good.

IMG_8438Agave Nectar and Peanut Butter Melted & Mixed

IMG_8439Pour & Mix Over All Ingredients

This time we used cashew pieces, pumpkin seeds, sunflower seeds and allergy-free chocolate chips

IMG_8436Gotta LOVE Allergy-Free Chocolate Chips

IMG_8444Waiting To Be Cut

IMG_8451Ready To Eat

I usually wrap these in wax paper then in foil and freeze them. They can be a bit messy, so keeping them cool is a good idea.

Until next time,

Cinnamon Rolls

We tried something new in our home this week.

I took a basic recipe for cinnamon rolls and changed it completely to make them allergy-free. They are still a work in progress and one day I hope to hand you a great picture of these cinnamon rolls all beautifully browned and ready to eat.

For now, look past the pictures and imagine that they brought a smile to my entire family this morning.

melting fillingMelting sucanat and Earth’s Balance for the filling
Note to self: doesn’t work well even if it is healthier than brown sugar

doughDough before we rolled it out – hmm, looks a little funny to me, but hey we’re trying something new

rolls pre-cookedHere are a few ready to bake

final productHere’s the last one, can you believe I forgot to take a picture of them!

They aren’t perfect, but one of these days I’ll have a great one to show you with a final recipe too! Everyone loved them either way.

Until next time,