Seriously simple baked pears drizzled with real maple syrup.  We have enjoyed these just as they are but I’m sure they would be divine a la mode.  My kids cannot get enough of these!

Ingredients:

• 4 Pears
• 1/2 cup Maple Syrup

Directions:

1. Preheat oven to 400.  Peel, slice and core pears.  Place pears in a baking dish.
2. Drizzle with maple syrup.  Bake for 15 minutes.  Turn pears over and cook for 15 minutes more or until pears are tender.

You may also enjoy Grilled Peaches and Dairy-Free Caramel Dip/Sauce for your apples.

Recipe adapted from Sweet Paul Magazine.

Is there anything better than a steaming Pumpkin Spice Latte to warm up a crisp fall morning? Now you can save money and make these dairy-free treats at home using real pumpkin! This is a simple, no syrup required recipe that is right up my alley.

Dairy-Free Pumpkin Spice Latte

Ingredients:

• 1/4 cup Espresso or 1/2 cup Strong Coffee (adjust amounts to your taste)
• 2 T Canned Pumpkin
• 1 tsp Vanilla Extract (optional)
• 2-3 T Sucanat/Rapadura or 2 T White Sugar
• 1 cup of Milk (I have tried cow’s milk, rice milk and coconut milk.  They were all good!)
• 1/4 tsp Pumpkin Pie Spice

Directions:

1. Brew the espresso or coffee.
2. While the coffee is brewing, combine the rest of the ingredients in a small saucepan. Heat over medium heat, whisking continuously, until the mixture is hot and frothy. Do not boil.
3. Pour the espresso or coffee into a mug and pour the pumpkin flavored milk over it. Enjoy!

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Cranberry Granola Bars.

This recipe was shared at Allergy-Friendly Friday!

Thanks All Recipes!  Photo credit: marfis75

I like to take my girls out for Mommy-Daughter dates when I can.  My five year old, non-allergic daughter’s favorite date is hitting the local tea shop for scones and tea.  Actually, I have coffee and she has milk in a tea cup.  We always bring home extra scones to share with the rest of the non-allergic family.  It always hurts my heart when I don’t have an allergy-free version of a treat to share with Bella.  When I stumbled across this recipe at Family Fresh Cooking, I couldn’t wait to make it for her.  Just as I expected, Bella loves the chocolate treats.

I was pleasantly surprised by how easy these scones are to make. I have never made “regular” scones but I’m pretty sure they are not nearly as nutritious as these.  Coconut flour is high in dietary fiber and protein.   Oats are also a great source of fiber and are known to help reduce high blood pressure and lower cholesterol.  The banana, used as a binder in this recipe, is a great source of potassium, vitamins b and c and more fiber!

This recipe only makes 8 scones so I learned quickly to make two batches.

Dry Ingredients:

• 1/2 cup Coconut Flour (Check out this deal!)
• 1 cup Gluten-Free Oat Flour (How to make your own oat flour)
• 1/4 cup Unsweetened Cocoa powder
• 1/8 tsp Sea Salt
• 1 tsp Baking Soda

Wet Ingredients:

• 1 Banana
• 3 ounces Coconut Milk
• 6 Tbsp Honey
• 1 tsp Vanilla Extract (optional)

Add-in:

• 3/4 cup Allergy-Friendly Chocolate Chips (I use these)

Instructions:

1. Preheat oven to 350.
2. In a medium bowl, whisk dry ingredients.  Add 1/2 cup chocolate chip.
3. Blend wet ingredients in a blender or food processor.
4. Add wet ingredients to dry ingredients and mix well.
5. Taste dough and add more sweetener if needed.
6. Form dough into a ball and press into a 1/2 inch thick pizza shape.
7. Cut into 8 equal pieces and top with remaining chocolate chips.
8. Bake 10-12 minutes.  Let cool and sprinkle with powdered sugar before serving.

You may also enjoy Banana Chocolate Chip Muffins and Chocolate Fudge Cake .

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Banana Chocolate Chip Oat Muffins

• 4 very ripe bananas
• 1/3 cup olive oil
• 1/2 cup honey
• 1 3/4 cup oat flour (how to make oat flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (I use Enjoy Life brand)

1. Preheat oven to 350.  Grease or line a 12 muffin pan.
2. Blend bananas, oil and honey in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
3. Whisk dry ingredients in a separate bowl.
4. Add dry mixture to wet mixture and mix just until blended.  It’s OK if it’s lumpy.
5. Fill muffin tins about 2/3 full.  I use an ice cream scoop to do this.
6. Bake 20-25 minutes until golden brown and firm to touch.

You may also enjoy:

 
• Double Chocolate Chip Scones Recipe
• Two Ingredient Pumpkin Bread with Apple Cider Glaze
• Chocolate Craisin Granola Bars on $5 Dinners!
• Protein Packed Pancakes, aka Beancakes