Pumpkin pie bites 

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The original recipe for this, I found in the Fixate Cookbook. But I modified it to fit our food allergies. It really tastes like pumpkin pie. I think I will make this instead of pie for holidays now because it would be healthier to just have a bite or two instead of making a whole pie and eating it in a couple of days.
Ingredients:
1 cup pitted dates
water
1/2 cup raw almonds
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 teaspoon honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Directions:
1. Place dates in a medium bowl. Cover with water and let soak for 10 minutes. Drain.
2. Place almonds in a blender. Pulse until finely ground.
3. Add dates, pumpkin, vanilla, honey, ginger, nutmeg, and cinnamon to blender.
4. Pulse until mixed.
5. Place mixture in medium bowl. Refrigerate for 30 minutes.
6. Roll dough into tablespoon sized balls.
7. Store in an airtight container in the refrigerator.

Making healthy animal crackers

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A few weeks ago, Clarissa asked to “mix” everyday. But it was always right before we needed to leave to go somewhere. So that Friday, when we didn’t have any plans, I decided it would be a great day to bake something.

Clarissa really likes goldfish crackers but we’ve pretty much decided that her mood is way more even keel when she eats gluten free. I was looking at some gluten free alternatives to goldfish. But she didn’t really like them. And they were very processed (and expensive since I had to buy in bulk from Amazon to ship them here).

So I decided to try something from the Super Healthy Kids blog. They call them gluten free pizza crackers. This is mostly the same recipe, I just switched a few things based on what ingredients I already had in my house.

Clarissa had a great time dumping the different ingredients into the bowl. She also kept trying to eat everything when I went for the next ingredient. She enjoyed using the rolling pin to flatten the dough. She also kept eating the dough while we were using the cookie cutters.

My sister sent me some fruit and vegetable cutters for Christmas. We have used them for fruit a few times, but mostly we have used them for cookies and crackers. Clarissa loves the animal shapes. And they make them a good size to be finger foods for her.

The hardest part was probably keeping Mittens off the table while we were busy making these! But they were delicious. Clarissa actually ate them and asked for them a few times before they were finished a few days later.  I kept them in a resealable glass container and they were fine for the five days we had them. I thought they were delicious!

Ingredients:
1 cup gluten-free all purpose flour
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon basil
1 1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 /4 teaspoon thyme
1 tablespoon olive oil
1/4 cup canned pumpkin
1 tablespoon tomato sauce (we use Hunts garlic and herb)
1/4 teaspoon baking soda
1/4 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 350 F / 180 C.
2. Add all ingredients together in a large bowl and stir.
3. Eventually you will need to use your hands to make the dough into a ball.
4. Place half of your dough between two pieces of parchment paper.
5. Use a rolling pin to flatten dough to about 1/4 inch thick.
6. Remove parchment paper and use cookie cutters (or fruit cutters) to create desired shapes.
7. Bake in oven for 25 minutes.

Flourless banana muffins

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This is another blender recipe from Facebook that we like.

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Ingredients :
1 banana
1 egg
1/2 cup Almond butter (can also use peanut butter or soy nut butter)
3 tablespoons honey
1 tablespoon vanilla
1/4 teaspoon baking soda
1/2 cup chocolate chips (optional)

Directions :
1. Preheat oven to 400 F/ 180 C. 
2. Mix all ingredients into blender except chocolate chips.
3. Remove blender blades and mix in chocolate chips with rubber spatula.
4.  Spray mini muffin pan.
5.  Pour batter into pan.
6.  Bake for 15 minutes.

Note : This recipe makes 12 mini muffins, so depending on how many you need, you might have to double the recipe.

Tip : if you rinse your measuring cups in hot water first,  sticky things like peanut butter and honey come out way easier.

Flourless chocolate chip cookie bar

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I have seen several recipes on facebook lately using a blender.  Some of them are pretty good…

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Ingredients:

1 can garbanzo Beans (15 ounces) drained
1/2 cup soy nut butter (you can use peanut butter or Almond butter as well)
3/4 cup honey
1/2 cup chocolate chips
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons vanilla

Directions:
1. Preheat oven to 350 F / 180 C.
2.  Mix everything but chocolate chips in a blender until it looks like thick cake batter.

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3. Remove blender blades and mix in chocolate chips with a rubber spatula.
4. Spray an 11×14 pan with cooking spray.
5. Pour batter into pan. 
6. Bake 60 minutes. (you can use a toothpick to test middle and make sure cookie is baked)
7. Let cool before cutting or it will crumble.

The thing I like about this recipe is that there is no egg,  so you can eat it raw.

Tip : if you rinse your measuring cups in hot water first,  sticky things like peanut butter and honey come out way easier.

Honey coconut cookies

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This is my first attempt at baking with a Celsius oven in my new kitchen where I don’t have all of my normal things yet.  But it tasted blog worthy…

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Ingredients :
2/3 cup earth balance butter
1 cup almond flour
1 cup coconut flour
1 teaspoon xanthan gum
2 eggs
1/2 cup sugar
1 tablespoon soy milk
2 tablespoons honey

Directions :
1. In a large bowl,  cream sugar and butter.
2. Mix in egg, soy milk, and honey.
3. Add flour, and xanthan gum to bowl.
5. Form dough into meatball sized balls and flatten onto cookie sheet.
6.  Cook at 190 degrees Celsius/375F for 18 minutes (the bottoms will start to brown).

Pumpkin drop cookies

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Ingredients :
1 cup white rice flour
1 cup brown rice flour
1/2 cup Garbanzo Bean Flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 1/2 cup sugar
1/2 cup earth balance butter
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla

Directions :
1. Preheat oven to 350.
2. In a large bowl, mix egg, vanilla, and butter.
3. Add sugar to bowl and mix thoroughly.
4. Stir in pumpkin.
5. Add flours, baking powder, baking soda, cinnamon, nutmeg, and salt to bowl and mix thoroughly.
6. Spray 2 cookie sheets.
7. Drop spoonfuls of batter on to cookie sheet.
8. Bake each cookie sheet for ten minutes.

You can also serve with frosting.
Ingredients :
1 cup powdered sugar
3 tablespoons soy milk
1 tablespoon melted earth balance butter
1 teaspoon vanilla

Carob snickerdoodles

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I also have posted a plain snickerdoodle recipe.

Ingredients :
1/2 cup earth balance butter
1 cup Brown Rice Flour
3/4 cup White Rice Flour
1/2 cup Garbanzo Bean Flour
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 eggs
1 teaspoon cinnamon
1/4 cup Carob Powder

Directions :
1. Preheat oven to 375.
2. In a large bowl, cream butter and sugar.
3.  Mix vanilla and egg into bowl.
4. Add flour,  baking powder,  and cinnamon to bowl and mix thoroughly.
5. Mix in carob powder.
6. Spray cookie sheet.
7. Form dough into meatball sized balls and flatten onto cookie sheet.
8.  Cook for 8 minutes (edges will start to brown).