Tag: dairy free

Gluten Free Chocolate Chip Cookies (Vegan)

Melissa King 23 Comments

I made you cookies!  Gluten Free Chocolate Chip Cookies. The other day I shared a Healthier Chocolate Chip Cookie recipe.  They were not gluten free cookies.

It was a recipe I had created a while back.  Nowadays, I am doing more and more gluten free baking, so I thought I would try a gluten free chocolate chip cookie recipe as well.  These healthy chocolate chip cookies came out better than I expected.

 

Gluten Free Chocolate Chip Cookies - My Whole Food Life

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Maple Cinnamon Ice Cream with Gingerbread Cookie Dough

Melissa King 22 Comments

I know it’s winter and all, but there is always time for cookie dough ice cream!  This Maple Cinnamon Ice Cream with Gingerbread Cookie Dough is perfect for this time of year.

Maple Cinnamon Ice Cream with Gingerbread Cookie Dough - My Whole Food Life

This ice cream is very easy to make.  I used my ice cream maker for this and it took about 20 minutes.  Having an ice cream maker is awesome.  I made my money back very quickly.  Have you priced organic/dairyfree/glutenfree ice cream lately?  It’s crazy.  You can make your own frozen desserts for very little.

Maple Cinnamon Ice Cream with Gingerbread Cookie Dough

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Prep Time 10 min Cook Time 20 min

A maple cinnamon ice cream filled yummy gingerbread cookie dough. It's like Christmas in a bowl!

Ingredients

Instructions

  1. Please make sure your ice cream bowl has been in the freezer for at least 18 hours.
  2. Mix all ingredients except the cookie dough, into a bowl.
  3. Add contents into the ice cream machine and turn on.
  4. Once the ice cream looks almost done, add in the cookie dough.
  5. When finished, the ice cream will be a soft-serve consistency.
  6. Place ice cream in the freezer for at least one hour if you like a harder ice cream.

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Clean Eating Cream of Mushroom Soup

Melissa King 39 Comments

The time has come when you start thinking about that green bean casserole.  So I made a clean eating cream of mushroom soup.  Traditionally, people use Campell’s cream of mushroom soup in making it.  Let’s take a look at the ingredients in Campbell’s Cream of Mushroom Soup:

 

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

 

Wow.  I was surprised to see so many soy products in this.  Not to mention the MSG.  Since it also contains wheat flour, it’s not gluten free.  My recipe is very simple and happens to be gluten free as well.  My recipe is also dairy free and vegan. 🙂

 

Cream of Mushroom Soup - My Whole Food Life

Clean Eating Cream of Mushroom Soup

Clean Eating Cream of Mushroom Soup

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Prep Time 20 min Cook Time 10 min Serves 2 cups     adjust servings

Ingredients

Instructions

  1. In a blender , combine all the ingredients except the arrowroot. 
  2. Blend well and transfer to a sauce pan .
  3. Add in the arrowroot and cook on medium heat for about 5-10 minutes just to let the flavors develop. 
  4. Refrigerate for later or even freeze it.  This recipe makes about 2 cups.  Enjoy!

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Pumpkin Spiced Ice Cream

Melissa King 95 Comments

Oh yes.  Pumpkin Spiced Ice Cream.  You knew the pumpkin recipes would be coming!    Since it’s still kind of warm here in Texas, I thought I would start off with a cool pumpkin treat: pumpkin spiced ice cream. This pumpkin spiced ice cream is quite good, easy to make, and easy to store.

pumpkin ice cream watermark

Much to my surprise, my kids loved this.  They couldn’t stop eating it!  Even my daughter Meadow, who claims to hate pumpkin, ate this up.  If you don’t have an ice cream machine, you can make this recipe into popsicles using these molds.  For those of you wondering if this tastes like coconut, I can tell you that it doesn’t!  Since there are so many spices in here, that drowns out most of the coconut flavor you would normally get.

Pumpkin Spiced Ice Cream

Pumpkin Spiced Ice Cream

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Prep Time 20 min Serves 4 servings     adjust servings

Ingredients

Instructions

  1. Throw all ingredients in a blender and blend for 1-2 minutes.
  2. Pour contents into an ice cream machine and turn on.
  3. Should take about 15-20 minutes.
  4. Remove and serve.

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Recipe Notes

The ice cream will have a soft serve consistency. If you like a harder ice cream, put it in the freezer for an hour to firm up. If you don’t have an ice cream machine , you can make popsicles using these molds . The recipe makes about 4 servings. Enjoy!

Pumpkin ice cream

Gluten Free Herb Crackers and a Giveaway!

Melissa King 153 Comments

When I made my Homemade Wheat Thins the other day, a lot of you wanted a gluten free cracker as well.  This recipe is more for adults than kids, but it’s so good!  But first, let me tell you about the giveaway.

If you need help on your knife skills like I do, this giveaway is for you!  I used this mezzaluna from Joseph Joseph to cut the herbs in this recipe.  Let me tell you it worked so well!  Makes me wonder why it took me so long to get one!  Joesph Joseph is also going to give a mezzaluna to one lucky winner.

mezzaluna

All you need to do is:

Like My Whole Food Life on Facebook
Like Joseph Joesph on Facebook
Leave a comment under this blog post

Contest is open to US residents only. Winner will be chosen on  Tuesday, August 27, 2013.  Good luck!  Now onto the recipe.

This giveaway is now closed.

herb-crackers-watermark

Gluten Free Herb Crackers

Gluten Free Herb Crackers and a Giveaway!

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Prep Time 20 min Cook Time 30 min Serves 30 crackers     adjust servings

Ingredients

  • 2 cups cooked brown rice or quinoa
  • 1 /4 cup chia seeds
  • 6 basil leaves chopped
  • 2 T fresh parsley chopped
  • 1 tsp fresh rosemary
  • 1 tsp fresh chives
  • salt and pepper to taste
  • About 4 T water

Instructions

  1. Preheat oven to 350. 
  2. In a food processor , blend up the rice and the chia seeds. 
  3. Then add in the remaining ingredients and pulse until a dough starts to come together. 
  4. Tear two pieces of parchment paper the size of your baking sheets . 
  5. Place 1 piece of parchment on the counter top. 
  6. Put half the dough onto the parchment. 
  7. Tear some plastic wrap to put between the rolling pin and the dough.  This will prevent the dough from sticking to the rolling pin . 
  8. Roll the dough out pretty thin. 
  9. Transfer the dough and the parchment paper to a baking sheet.
  10. Repeat these steps with the other half of the dough. 
  11. Bake in the oven for 15 minutes. 
  12. Remove the pans and carefully cut the dough into squares with a pizza cutter . 
  13. Carefully flip each square over and bake for another 15-20 minutes, or until crispy. 

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Recipe Notes

You can probably do the whole thing in the dehydrator as well if you want to keep them raw. I got around 30 crackers in my batch. Store them in a container with dry rice scattered at the bottom. The rice will absorb the moisture and keep the crackers crispy. Enjoy!