Desserts, Breads, Snacks

Gingerbread Cookies
(dairy free, egg free, soy free, nut free)

  • Four cups of all purpose flour
  • 1 1/2 tsp baking soda
  • 1 cup of butter or Earth Balance buttery spread (dairy free) cut in medium pieces
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup molasses
  • 1 Tablespoon ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground cloves
  • plastic wrap
Put butter in a large bowl. Mix sugar, water, molasses and spices in a medium saucepan. Bring saucepan ingredients to a low boil over medium heat, stirring often.Remove from heat. Pour mixture over the butter and stir until butter melts. Let stand about 20-30 minutes until cooled to room temperature or slightly warm.
Mix flour and baking soda in a separate large bowl. Slowly pour and stir it into the molasses mixture until well blended. Do not over stir. Dough will be soft. Divide dough into fourths. Warp each portion in plastic wrap and chill at least 6 hours (or if you are short on time, you can do 2 hrs in freezer). 
Preheat oven to 350.
I highly encourage using a baking sheet and a silpat type baking liner or parchment paper. Flour your working surface. Work quickly with one portion of dough at the time. it is very important for it to stay cold and not get warm or overworked. Roll dough out and cut into shapes, and put in the oven immediately. Bake about 7-9 minutes depending on the size of your cookies. 
(I usually cut my cookies fairly thick and i like them to be chewy, so a smaller cookie for me takes about 7 minutes.)
Remove from baking sheet about a minute after you take them out of the oven and place on a cooling rack.. and enjoy!!


  • 1 1/2 cups confectioners sugar
  • 1/2 cup granulated sugar 
  • 1 cup of Earth Balance butter (we use soy free), softened
  • 2 1/2 tsp Ener-G egg replacer powder mixed with 4 Tablespoons of warm water (or 2 eggs if you can have them)
  • 2 1/2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of cream of tartar
  • 1/2 tsp vanilla
  • 1/2 tsp butter extract (check label to be dairy free)
  • 1/4 tsp almond extract
  • plastic wrap
  • 2 Tablespoons of almond milk or non dairy milk of choice (I prefer original silk almond)
  • 1/2 teaspoon vanilla extract
  •  1 cup powdered sugar


Stir egg replacer powder and warm water in a small bowl or mug.
In a large bowl, mix both sugars, butter, egg mixture, and extracts together. Now add in remaining ingredients- baking soda, flour, cream of tartar. Your dough will be slightly crumbly but you should be able to shape it with your hands. Separate dough into 3 large balls..or blobs ha. wrap them in plastic wrap and flatten slightly. Put dough in the fridge for 4 hrs. 
When you are ready to bake the cookies- preheat oven to 350. Take out one section of dough out at the time (you don't want the dough to sit out and get warm). lightly flour your counter top. Rub a small amount of safflower oil (or veg oil) or spray with allergy safe cooking spray. Roll out dough and cut into shapes. Place cookies on prepared baking sheet (I highly recommend using a silpat liner, but you can also just grease your pan). you could add sprinkles at this point if you arent using icing. Bake for 7 min-7 min 30 seconds or until edges are slightlybrown. Cookies will not be brown on the top. The cookies harden over the next few minutes after removed from the oven. If you allow these cookies to cook even one minute too long and they brown on the bottom the cookies will really harden into crunchy cookies. No bueno. I think 7 min 30 sec. is perfect in my oven but you may want to do a trial run with a few. 

Icing: simply stir together all ingredients, and feel free to add allergy safe food dye to color them. Spread on cooled cookies. Store in the refrigerator.

before they are baked..
Hard to see but some of these have sprinkles on top..
 This one is really misshapen, but you get the idea..
Some people prefer an icing glaze..I, however think these cookies are best with Buttercream Icing! Here is the recipe for my buttercream icing:
BUTTERLESS BUTTERCREAM ICING!  (Egg free/ soy free/ dairy free)
3 1/2 cups confectioners sugar
1/4 cup almond milk ( I use Silk-original flavor)
Between 1/2-3/4 cup earth balance spread (i use soy free kind)
1/2 tsp vanilla

Add all ingredients into a large bowl. Beat until there are no longer any lumps. Enjoy!
Note: if you want a thicker icing, just add a little less almond milk and mix as usual.

Blueberry Muffins with Streusal Topping
(Egg free, soy free, dairy free, nut free)
1 cup wheat flour
1/2 cup all purpose white flour
1/4 tsp salt
1/2 cup sugar
2 teaspoons baking powder
3/4 cup rice milk
1/3 cup safflower oil
1 cup fresh blueberries (frozen don't work as well)
equivalent of 1 egg Ener-G Egg replacer
1 tsp vanilla extract
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 cup earth balance butter (or reg butter, cubed)
1/3 cup all purpose flour

Preheat oven to 380. Put muffin liners in dark muffin tin.
Combine all muffin ingredients except for egg replacer and blueberries in a large mixing bowl and stir. Mix egg replacer powder with water (1 1/2 tsp powder to 2 T of warm water and mix well). Stir in mixed egg replacer into muffin mix. Gently stir in blueberries. Spoon in mixture into all 12 muffin liners in muffin tin to about 3/4 full. There should be just enough mix to fill each one.
Make topping: mix all streusel ingredients in a small mixing bowl with a fork (smashing and stirring).
Top each muffin with amount of desired crumb topping. I like a I use it ALL!
Bake at 380 for 18-19 minutes. is the hard part..don't eat them all at once!

Better Butter Bars
(egg free, soy free, dairy free) contains peanuts!
4-2/3 cups of Erewhon brown rice cereal (or other puffed rice cereal)
1-1/3 cups rolled oats
½ cup of chopped almonds
¾ cup Enjoy Life brand semisweet chocolate chips (You may also use regular mini semisweet chocolate chips if desired)
½ cup almond butter
½ cup peanut butter
1 cup honey
1 ½ teaspoon vanilla extract
¼ cup flax seed

Combine honey, peanut butter and almond butter in a small saucepan over medium heat until it starts to bubble, stirring constantly. Reduce heat to low for 1-2 minutes, continue stirring. Remove from heat and stir in vanilla extract. Combine all dry ingredients except chocolate chips in a large mixing bowl. Slowly fold in your honey butter mix. Wait a minute or so, and then stir in your chocolate chips (so that they do not melt). Transfer your mix into a 9x13 glass baking dish. Refrigerate until set (usually a few hours) then remove and enjoy!
These bars not only taste fantastic, but they are also a great way to get protein and boost your energy.

Better Butter Bars II
(soy free, egg free, dairy free, peanut free)
4- 2/3 cups of Erewhon brown rice cereal (or other puff rice cereal of your choice)
1-1/3 cups rolled oats
½ cup of chopped cashews (or almond and cashews mixed-chopped)
¾ cup Enjoy Life brand semisweet chocolate chips (dairy, soy, and gluten-free! You may also use regular mini semisweet chocolate chips if desired)
1 cup almond butter
1 cup honey
1-1/2 teaspoon vanilla extract
¼ cup flax seed

Follow same directions as Better Butter Bars recipe. This is a great option if you have a peanut allergy or just want to mix things up!

Chocolate Covered Strawberries
Fresh Strawberries
Enjoy Life Semi-Sweet Chocolate Chips
Splash of almond milk
Parchment paper
Cookie sheet

Line cookie sheet with parchment paper and set aside.  Pour chocolate chips into a microwave save bowl. Add almond milk. Cover and microwave for 20 seconds. Remove and stir. If chips are not melted, add another 10 seconds. Dip each strawberry into sauce and place on parchment paper. Place cookie sheet in fridge to cool. After set, simply remove and serve. These are fantastic!

BBQ Pumpkin Seeds
1 cup fresh pumpkin seeds
2 tablespoons brown sugar
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
Olive oil

Preheat oven to 300. Make sure seeds are free of pulp and patted dry. Toss them in olive oil and add seasonings. Line a baking sheet with non-stick foil and place seeds on the foil. Bake for about 20 minutes or until crisp.

Easy Oatmeal Chocolate Chip Cookies
Aunt Jemima Oatmeal Cookie mix (MAY contain traces of egg and milk, but Collins is sensitive to this, and so far it hasn't bothered her when I eat it, but I did want to warn you.)
Enjoy life chocolate chips
Follow the directions of the package (all you add is water!), add in the desired amount of Chocolate chips and bake according to the package! wow! easy and yummy! you can also add walnuts..but i prefer just plain 'ol choc. chips in mine.

Gluten-Free Brown Rice Krispie Treats
3 Tablespoons of soy free Earth Balance (or margarine)
4 cups mini marshmallows
6 cups of gf brown rice cereal (such as Kelloggs' Gluten Free Rice Krispies)

Measure 6 cups of cereal and add it into a large mixing bowl. Spray a 9 x13 pyrex dish with soy/dairy free spray or with a little butter.Turn medium saucepan to medium heat. Add  the 3 T butter and allow to slowly melt. Once melted, immediately add in marshmallows and stir constantly until marshmallows are melted. pour mixture into the large bowl of cereal, stirring until well combined. Spoon mixture into your dish. grease hands  with a small spray of cooking spray or butter and pat treats with your hands until level. Cover and refrigerate a couple of hours or until cooled. Remove and enjoy!

Berry Crumble
1/2 cup all purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup oats
6 tablespoons Earth Balance Soy Free buttery spread (we tested this with real butter, and the batch made with Earth Balance had a better texture)
4 cups berries (blackberries are my favorite)
1/2 cup granulated sugar
2 tablespoons cornstarch
Preheat oven to 350 degrees F.
In a large bowl, combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using your hands, cut in butter. Keep cold until ready to use.
In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Place mixture in an 8 x 8 pan. Top with crumble mixture. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

Duncan Hines Cake Mix of choice-be SURE to check the label. MOST are soy, egg and dairy free)
Ener-G Egg replacer. This stuff ROCKS! it contains NO EGG. You can buy it at health food stores or some publix locations. for further info on this product, check my Shopping Tab.
Depending on the cake flavor you choose, you will need EITHER safflower oil (or vegetable oil if you can have it..we cannot) or Earth Balance (we use soy free) spread. You may use butter if you can tolerate dairy.

The cupcakes pictured below were made using the Butter Fudge cake mix by Duncan Hines. Here is the exact recipe for the chocoate cupcakes:

1 Box Duncan Hines Butter Fudge Cake Mix
1.5 Tablespoons egg replacer ( or 3 eggs) 
6 Tablespoons of warm water
1/2 cup Earth Balance spread ( or 1 stick butter)
3/4 cup of water

Preheat oven to 350. In my experience, the cupcakes need to be placed on the lower option listed to back evenly. For example, if the box gives you an option of 350 for metal and glass pans or 325 for for dark or coated pans, cook them on 325. For this mix, the options were 350 or 375, so I am preheating to 350.
Put 1.5 Tablespoons of Egg Replacer in a small bowl and add 6 Tablespoons of warm water. Stir until mixed well together. Set aside.
Pour the contents of the cake mix into a large bowl. Add your buttery spread and water (3/4 cup that is called for according to box recipe). Beat with a mixer for 3 minutes on medium. Now pour in your egg replacer/water mix. Beat on LOW for 30 seconds. (Egg replacer does not need to be over mixed. It will alter its effectiveness and consistency, so it does much better if added at the end).
Line your metal cupcake pan with cupcake liners. Fill the liners 3/4 full. Cupcakes made with egg replacer do not rise as much as ones with eggs ( also note this means you will not get 24 cupcakes out of this as listed on the box, since you are filling them higher).
Bake for about 20 minutes.
Allow to cool completely before eating or icing. The egg replacer can make them a bit gooey before cooled and you may think they are a little undone (but are not).

BUTTERLESS BUTTERCREAM ICING!  (Egg free/ soy free/ dairy free)
3 1/2 cups confectioners sugar
1/4 cup almond milk ( I use Silk-original flavor)
Between 1/2-3/4 cup earth balance spread (i use soy free kind)
1/2 tsp vanilla

Add all ingredients into a large bowl. Beat until there are no longer any lumps. Enjoy!
Note: if you want a thicker icing, just add a little less almond milk and mix as usual.

Banana Bread
(soy free, egg free, dairy free, peanut free, oil free)

3/4 cup whole wheat flour
3/4 cup self-rising white flour
1/2 cup Splenda for Baking Sugar Blend
1 teaspoon baking soda
3/4 teaspoon salt
3 large very ripe bananas
4 tablespoons of Earth Balance soy-free spread (or butter/margarine of choice), melted
1/2 cup of No Sugar Added Applesauce
1/4-1/2 teaspoon of Vanilla Extract
1/2 teaspoon of ground cinnamon
1/2 cup chopped walnuts

Preheat oven to 325. Oil a loaf pan with cooking spray (check your label!) and set aside.
Combine first five ingredients in a large mixing bowl and stir to combine. Put bananas (peels removed, of course) in a medium bowl and smash them thoroughly with a fork. Pour melted butter, vanilla and cinnamon into bowl with smashed bananas and stir until well combined.
Pour your banana mixture into your dry ingredients and stir. Now fold in your walnuts. If you cannot have walnuts, you may use chocolate chips or you may even just leave this step out all together. It will still be delicious! Pour the batter into your greased loaf pan and bake uncovered for about 45 minutes.
After the bread is out of the oven, allow it to sit for about 10-15 minutes before turning it over to put on a cooling rack. 
This bread is AH-MA-ZING!! I have made two loafs this week, and I have been sharing it with many friends. Everyone loves it, and NO ONE can believe it is so healthy AND is free of oil, eggs, dairy, and soy! Let me know what YOU think!

Collins' Berry Burst Smoothie
(soy free, egg free, dairy free, gluten free)
1 1/2 cups Almond Milk (I use Sweetened Vanilla, but i am sure unsweetend would be good too)
1/2 cup frozen blueberries
3 Large frozen strawberries ( stems removed and roughly diced)
1/3-1/2 packet of stevia
3 ice cubes
1/2-3/4 tsp milled flax seed* optional

Put all ingredients into your blender and blend until smooth. You may need to add more almond milk if your smoothie needs more liquid. This will make 2 smoothies. Serve immediately.
This smoothie is packed with antioxidants, calcium, protein,  iron,  fiber, omega 3-oils (if you use the flax) seed..and YUMMY FLAVOR! Collins and I have been having 'smoothie time' every afternoon. We both love it!
Tips: strawberries are in season right go buy them in bulk, wash them, remove the stems and quarter them so that it is easier to blend them later, put them in a freezer bag, and pop them in the freezer!
I don't have a super fancy drink blender, so I find that using bagged ice from the grocery store works much better than big cubes from your freezer.
Flax seed info: if you have never used this little wonder should! Did you know that milled flax seed is nature's richest plant source of Omega-3 Oils? Flax is high in fiber and also contains high levels of Lignans, which are natural compounds that help prevent many types of cancer. Good stuff!

Collins is smoothie wasted! Ha!
Beer Bread with Honey Butter
3 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder (not baking soda)
1 teaspoon salt
3 tablespoons honey
1 (12 oz.) bottle beer (Truck Stop Honey, an Alabama-brewed Brown Ale, is great in this!)
4 tablespoons Earth Balance buttery spread OR butter

Preheat oven to 350 degrees.  Spray a 9 x 5 inch loaf pan or two mini loaf pans with cooking spray. 
In a mixing bowl, combine the flour, sugar, baking powder, and salt.  Add honey and beer and stir until just combined.  Spread batter into the prepared pan(s).  Dot the buttery spread on the top of the dough.
Place the loaf pan(s) on a cookie sheet in case the butter splatters.  Place in the oven and bake until a cake tester comes out clean and the top is golden brown.  This will depend on your oven and the size of your loaves, but about 45 - 60 minutes.  

Honey Butter
In a small bowl, combine 1/2 cup buttery spread (or butter) with 1 tablespoon honey and a pinch of salt.  I use a fork to help it come together.  

The combination of the warm bread and honey butter is delicious!
adapted from Ezra Pound Cake

Pumpkin Spice Cupcakes with Maple "Butter"cream
for the cupcakes:
1 can (15 oz) 100% pure pumpkin (I used Libby brand)
1 box Duncan Hines Moist Deluxe Butter Golden Cake Mix
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 325 degrees.  Line cupcake pan with baking cups.  

Mix all ingredients in a large bowl.  Because there are no eggs, you can taste the batter and adjust the spices to taste.  This is great for cooking with children!

Fill baking cups almost to rim with the pumpkin batter.  It will rise in the oven, but is more dense than most cakes. Bake according to package instructions.  Because they are dense, use a toothpick or cake tester to determine doneness.  Allow to cool before icing.  Makes a dozen cupcakes.
*Note:  If you choose not to ice them, they would make great muffins!

Maple "Butter"cream
1 cup Earth Balance buttery spread (or butter)
2 cups confectioners sugar
3 tablespoons good quality maple syrup (I think some of the cheaper stuff is more watery and less flavorful)

Using an electric mixer, beat buttery spread until soft.  
Slowly add the confectioners sugar, scraping the sides of the bowl to combine.  
Add maple syrup.  You may want to taste the mixture as you are adding the syrup.  You may like more or less maple flavoring than me.  Continue beating the mixture until it is well combined and fluffy.  
I place the icing in a gallon sized zipper bag and place in the refrigerator for several minutes (this is the key to making the icing "fluffy").  When cooled, squeeze icing towards one of the bottom corners of the bag.  Using scissors, clip a small amount of the corner off the bag.  Use the zippered bag to pipe the icing onto your cupcakes.  
This recipe makes enough for a dozen cupcakes, but if you like a lot of icing (see photo below), you may want to make a larger batch.  
These are so good!  They taste like fall!

PINCH ME PUMPKIN PIE (dairy/egg/soy/nut free, vegan)
Making a pumpkin pie minus dairy is easy..making a pumpkin pie minus dairy AND egg? not as simple. I did some experimenting, and I actually created a good pie (hence the 'pinch me' phrase in my recipe name)! This is what i did:
Preheat oven to 425
Pie crust used: Wholly Wholesome (ingredients: organic wheat flour, organic palm oil, water, organic cane sugar and sea salt). Tastes great!! Remove one pie crust from the freezer, sit it on a baking sheet and allow to thaw while you mix the pie ingredients.
one allergy-friendly pie crust
16oz canned pumpkin
1 1/2 cups Silk Vanilla Almond Milk
2 Tablespoons Ener-G Egg replacer (can be found at Whole Foods and Publix)
2 Tablespoons Corn Starch
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar*
1/4-1/3 cup white sugar (depending on how sweet you want your pie)*
Combine the almond milk, cornstarch and egg replacer in a medium bowl and stir/wisk until mixed well. There will still be some small lumps from the cornstarch but they will cook out.
In a large bowl combine all other ingredients. Then pour in the almond milk mixture and stir until combined. Pour into the the pie crust that is on a baking sheet.
Bake at 425 for 20 minutes then reduce heat to 350 (leaving pie in the oven) and bake for an additional 45-50 minutes. The pie will still be 'jiggly' but will firm up upon sitting. Wait 20-30 minutes before serving.
* The first time I made this pie I used 1/2 cup maple syrup and 1/4 cup brown sugar insttead of the 1/2 cup brown sugar and 1/4 cup white sugar. I didn't have to bake as long once on 350..maybe 35 minutes? I liked the outcome, but it wasn't as sweet (but is lower in calories and sugar). It depends on what taste you are going for.

Almond Joy (No Bake) Energy Balls
(Gluten Free. Vegetarian. No dairy, egg, soy, peanuts or artificial colors)

3/4 cup Almond Butter
1-2-3/4 unsweetened Coconut Flakes ( I use 3/4 cup)
1/4 cup Enjoy Life Mini Chocolate Chips or Mini Dark Chocolate Chips of choice
1 tsp Vanilla Extract
1/3 cup Organic Honey
1 1/2 cup Rolled Oats- quick oat variety
1/2 cup Milled Flax Seed (it is a powdered consistency)

Line a large baking tray with parchment paper. Combine all ingredients into a large bowl. Stir. Using a spoon or small scooper, spoon about 2 tablespoons of the mixture into your hands and roll into balls. Place each ball onto the lined baking tray. Pop into the fridge for about 30 minutes, and that is it! Store them in an airtight container in the fridge for up to a week. 

Gluten Lovers Gluten Free Waffles
(egg free, soy free, dairy free, wheat free, oat free, barley free)
1 Cup Bettes Four Flour Blend
2 Tablespoons Earth Balance Soy Free Butter (or regular butter, softened)
1 Tablespoon Safflower Oil
1 Egg or 1 Egg Replacer Egg (ener-g brand- 1 1/2 tsp powder mixed with 2 warm tablespoons water and set aside)
1 1/2 tsp Hain pure foods baking powder (gluten free)
1/4 tsp salt
1 1/4 tsp sugar
3/4 cups of Silk original (not vanilla or unsweetened) Almond Milk or regular milk if diet allows

Preheat Waffle Iron.
If using egg replacer, pour mixed replacer in a medium bowl and beat with a mixer on low for 30 seconds (if using a regular egg, omit this step and add with other ingredients). Add all other ingredients except for milk. Mix on low for about 10 seconds until combined. Add Milk and mix on low for one minute, making sure all ingredients are fully combined and mixture thickens a little.
Pour desired amount into greased waffle iron. cook until waffle iron says they are done (mine shows a green light). These waffles will not turn dark brown, however, if you cook them too long they will become hard. They should be golden and crispy on the outside and slightly soft on the inside. These are so so good! Success!! My daughter even likes them better that Bisquick waffles. Yay!

Simple Mills Almond Flour Dinner Rolls
(wheat free, egg free, soy free, dairy free, corn free, oat free, barley free)

1 box Simple mills artisan bread mix
2 eggs or 5 teaspoons ener-g egg replacer mixed with 4 tablespoons of warm water in a small bowl set aside
2 tablespoons maple syrup
2 tablespoons safflower oil or olive oil ( i use safflower)
1/4 cup apple cider vinegar
1/2 cup warm water

Preheat oven to 325. lightly grease 9 of the 12 muffin tins. Pour apple cider vinegar and water in a medium bowl. Mix egg replacer and warm water together in a small bowl. stir rapidly with a fork as if  you were whisking an egg. If you are using eggs skip this step and add eggs to the next step. Add maple syrup, oil, bread mix and egg replacer or eggs into the medium bowl that has your water and vinegar. Stir to combine. Do not over mix. 
Spoon batter into the 9 muffin tin compartments and bake in the oven for 23 minutes or until tops of rolls are slightly brown. allow to cool 15 minutes and serve!

This mix can be purchased from Whole Foods,, vitacost, and many other specialty websites.