SunButter Honey Bread nut-free, egg-free and dairy-free recipe

Posted on : 11-07-2011 | By : Allergy Free Mouse | In : Breakfast, Dessert, Recipe, Treat

Tags: , , , , , , , ,


Winnie the Pooh said, “The only reason for being a bee is to make honey. And the only reason for making honey is so I can eat it.” With the movie coming out this week, we thought we would use honey in a recipe. Use your best honey for the recipe below.

SunButter Bread nut-free, dairy-free recipe


  • 1/2 c. SunButter Natural Crunch Sunflower Seed Spread
  • 1/2 c. orange or plain honey
  • 3 T. canola oil
  • egg replacer – to replace 2 eggs
  • 1/2 c. grated carrots
  • 2 bananas, mashed
  • 1/4 c. coconut or rice milk
  • 1/4 t. ground cinnamon
  • 1/4 t. ground cloves
  • 1/4 t. ground nutmeg
  • 1 t. vanilla extract
  • pinch of salt
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 3/4 c. whole wheat or all purpose flour (or Authentic Foods Gluten Free Classical Blend)

Winnie and LizPreheat the oven to 300 degrees. Butter (Earth Balance) a 9 x 5 inch loaf pan.

In a bowl, blend together the sun butter, honey, oil, egg replacer, carrots and bananas.

Add the milk, spices, vanilla, salt, baking powder, baking soda and flour. Blend together well.

Pour the batter into the prepared pan.

Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Cool the bread on a wire rack.

Dairy free pop tarts

Posted on : 10-07-2011 | By : Allergy Free Mouse | In : Breakfast, Dessert, Recipe, Treat

Tags: , , , , , , ,

Dairy free pop tarts frosted and sprinkled

Dairy free pop tarts with frosting and sprinkles.

Our daughter had her first pop tart today! The recipe below is dairy-free and nut-free, but can also be made gluten-free and egg-free. This is a fabulous treat that we discovered in a very interesting way — see below.

Dough ingredients

  • 2 1/2 c. all-purpose flour
  • 1 t. salt
  • 2 T. granulated sugar
  • 16 T. Earth Balance Buttery Sticks (2 sticks)
  • 6 – 8 T. ice water
  • 1/2 c. filling (preserves, jam or brown-sugar cinnamon)
  • 1 egg, beaten with 1 t. water
  • sprinkles (optional)

In a food processor, pulse together the flour, salt and granulated sugar until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 T. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 t. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a rectangle 1/8 inch thick. Using the outer ring of a toaster pastry press mold (Williams-Sonoma), cut shapes out of the dough. Replace the inner ring of the mold inside the outer ring. Using a small offset spatula or butter knife, spread 1 T. filling on each of 4 pieces of dough, leaving a 1/2 inch border. Brush the edges with the egg mixture. Top each with a plain piece of dough, place the mold on top and press the inner ring down to seal the edges. Remove the mold. Transfer the pastries to a prepared baking sheet and refrigerate for 30 minutes. Repeat with the remaining dough and filling.

Position 1 rack in the upper third and 1 rack in the lower third of your oven. Preheat the oven to 350 degrees. Bake the pastries until golden, about 25 minutes, reversing the positions of the baking sheets on the racks  and rotating them from front to back halfway through baking. Let the pastries cool on the baking sheets for 10 minutes, then transfer the pastries to wire racks and let cool completely.

Brown-sugar cinnamon filling

  • 1 egg white, at room temperature
  • 3/4 c. powdered sugar
  • 1/4 c. brown sugar
  • 1 T. cinnamon

In a food processor, combine all ingredients and blend until well combined. Add more powdered sugar if the mixture needs thickening.


  • 1 1/2 c. confectioner sugar
  • 2 T. coconut milk

Combined until a thick icing is formed. Spread on cooled pop tart and sprinkle with cinnamon or mix.

THESE ARE NOT TOASTER POP TARTS! REHEAT IN WARM OVEN IF NOT FROSTED! However, they taste great at room temperature!

I’m going to try these (omitting the sugar in the dough) with savory fillings, like BBQ chicken, pesto and tomatoes, spicy sloppy joe filling, Italian sausage and Daiya cheese. Wrapped in parchment and foil, they would make a great school snack or lunch item!

Thanks to one of our Facebook friends who “pinned” our July 4th Mason Jar desserts on her Pinterest page. We discovered this and had to find out more about Pinterest. Wow! I couldn’t believe my eyes! An incredible site for those who love beautiful, visually interesting, images. I’ve requested an invite and can’t wait to start my Virtual Pinboard.

Even better, one of her pinboards included a link to an image on TasteSpotting. Whoa! This is a visually driven recipe site. Each submission must have a link with more info, by way of a personal blog, news article, video or catalog. In other words, beautiful, stimulating images with links to detailed information for each one. Gotta love it!

Thanks also to Williams-Sonoma. The dough recipe was modified from their recipe on the toaster pastry press box.

Be our guest, be our guest, put our pop tarts to the test!

Seriously yummy rich scrambled eggs – dairy free

Posted on : 24-04-2011 | By : Allergy Free Mouse | In : Breakfast, Recipe

Tags: , , , ,

Scrambled eggs, rich and creamyThis is the best way to eat scrambled eggs. They’re really rich and creamy, because we use So Delicious Coconut Milk Creamer. But you don’t taste coconut, just creaminess.

Here’s the recipe:

  • 6 eggs
  • 1/8 cup of Coconut Milk Creamer
  • garlic salt, to taste
  • pat of Earth Balance Buttery Sticks butter for each serving (if desired)

Dairy free scrambled eggs - rich and creamyThat’s it. Whisk them all together and scramble them over medium low heat in a pan sprayed with a non-stick cooking spray, until your desired firmness.

Dairy free, creamy scrambled eggs for Easter breakfast Here’s our happy little one enjoying them with Easter breakfast.

Dairy free biscuits, delicious and flaky – bunny shaped

Posted on : 24-04-2011 | By : Allergy Free Mouse | In : Breakfast

Tags: , , ,

These are the best – a classic recipe we tweaked to be dairy free, using So Delicious Coconut Milk Creamer, Earth Balance Buttery Sticks. They taste just as delicious as traditional biscuits and are light and flaky.

Biscuits with Earth Balance and So Delicious Coconut Creamer

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup Earth Balance Buttery Sticks, cut into pieces
  • 2/3 cup So Delicious Coconut Milk Creamer

Preheat oven to 450 degrees

Bunny shaped biscuits ready to bakeIn a bowl stir together flour, baking powder, sugar and salt. Cut in Buttery Stick slices until mixture resembles course crumbs. Make a well in the center; add coconut milk creamer all at once. Stir just until the dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough gently to 1/2 inch thickness. Cut with a 2 1/2-inch biscuit cutter (we used a bunny shaped cutter for this), dipping cutter into flour between cuts.

Bunny shaped biscuits read to eat!
Transfer biscuits to a baking sheet and brush with melted buttery stick. Bake in a 450 degree oven for 10 to 12 minutes or until golden brown. Serve them while they’re warm.

Flaky and delicious dairy free biscuits