Treats

3 Ingredient Blueberry Wheat-free Cake

Eggs, as required on cake mix

1 box gluten-free cake mix

1 can blueberry pie filling

Preheat your oven according to the directions on the cake mix. In a large mixing bowl, combine the cake mix and eggs. Mix until well combined. The batter should look smooth and free of lumps. Gently fold in the blueberry pie filling into the cake batter with a spatula. Make sure the blueberries are evenly distributed though out the batter. Grease a cake pan and pour the cake batter into the prepared pan, spreading it out evenly. 

Bake the cake in the oven for the time specified on the cake mix box or until a toothpick inserted into the center of the cake comes out clean. Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. 

Suggestion: 

I haven't found a commercial frosting that I can have, so if I were to "frost" this cake, I would use the powdered sugar icing recipe below. 

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Banana Cookies - 350* F. for 20 min.

3 ripe bananas, mashed

2 cups rolled oats

1 cup dried blueberries, cranberries, raspberries or other low-fodmap dried fruit

1/3 cup oil (coconut or corn)

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

In a large bowl, mash the bananas. Stir in all the other ingredients. Mix well and allow to sit for 15 minutes. Drop of teaspoonfuls on cookie sheet. Bake for 20 minutes in the oven or until lightly brown. Store in a covered container in the refrigerator.

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This recipe is great for using up those odds and ends of biscuits, bread, and pancakes as long as they aren't moldy. I keep the end slices of wheat-free loaf bread in the freezer until I have enough for a recipe. 

Bread Pudding, Wheat-Free  - 350* F., 30-60 minutes

1 1/2 cup plant milk (I like coconut milk in this recipe)

2 well-beaten eggs

1 T. vanilla

1 1/4 cup sugar

1 teaspoon cinnamon

1/4 cup chopped prunes or cranberries

1/4 cup melted margarine

1 (18-20 ounce) day-old loaf of bread, torn into pieces in a large mixing bowl

Preheat oven and oil an 8" x 8" x 2" baking dish. One loaf of bread makes this size dish. Make two recipes for a 9" x 13" cake pan. Bake for a longer time for the larger pan. 

Blend together milk and eggs in a large measuring bowl with a whisk. Mix in the rest of the ingredients. 

Pour the mixture over the torn up bread and mix with either your clean hands or a large spoon. If the mixture seems on the dry side, add more milk until it comes together. Bake in a well-greased pan until brown. Test by sticking a toothpick in center. If it comes out clean, pudding is done. Drizzle sauce over warm bread pudding.

Bread Pudding Sauce - Option, cook on stove or in the microwave

1/4 cup sugar

2 tablespoons cornstarch 

1 1/2 cup plant milk

1 1/2 teaspoons vanilla

2 drops yellow food coloring

Mix the sugar and cornstarch in a saucepan (stove) or in a microwave safe bowl (microwave). Whisk in plant milk until smooth. Add vanilla and food coloring. Cook over medium heat until thickened. However, if you want to cook it in the microwave, as I did, cook on high for 3:00 minutes, then whisk. Put back in the microwave and cook again on high for 2 minutes. Stir and cook again for 1 minute and stir. Should be thick enough to add to warm bread pudding, however if it is still runny, like milk, cook again in 1 minute increments until it is as thick as you like. Drizzle over warm bread pudding in a zig-zag pattern. Serve warm or cold. 

My husband likes it best cold straight from the refrigerator! He also likes it with dried cranberries!

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Carob Candy Bar

3/4 cup carob powder

1/2 cup maple syrup

1/2 cup solid coconut oil

Melt your coconut oil in a bowl in the microwave or in a saucepan on the stove. Add all the ingredients into a small bowl. Mix well! Pour carob mixture into a chocolate bar mold(s). Let chill in the refrigerator for 2 hours. Pop out of the mold and store in an airtight container in the refrigerator or freezer! Enjoy! 

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🔴 Homemade Carob Candy Bar - Super Yummy! 

 8 Tablespoons coconut oil or 1 stick soy-free margarine 

 8 tablespoons peanut or sunflower seed butter

1/2 cup stevia powder or sugar  

6 Tablespoon carob powder, sifted 

 9 tablespoons brown rice syrup or maple syrup 

 1/2 teaspoon vanilla 

 Melt coconut oil and nut butter over a simmer. Continuously stir until it slightly thickens, then remove from heat. Stir in the sweetener & brown rice syrup and vanilla. Stir in the carob. Continue to stir until it thickens slightly. Remove from heat. Pour the mixture into an 8 x 8-inch pan and place in the fridge or freezer to harden. 

 Variation: Add 1/2 cup coconut flakes, chopped nuts or seeds after removing from heat. 

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Carob Pudding

6 hard boiled eggs, peeled and chilled
1/3 cup sugar

1/3 cup carob powder

1/2 cup plant milk

dash of vanilla extract

Place the chilled eggs, sugar, carob powder and milk in a blender. Blend until completely smooth and creamy. Separate into 3 (4 oz.) ramekins or canning jars, cover, and chill in the fridge before serving. Enjoy your surprisingly delicious, protein packed pudding!

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Coconut Milk Ice Cream

1 (13.5 oz. can) A Taste of Thai Coconut Milk

1 (11.6 oz. can) Andre Prost Sweetened Condensed Coconut Milk

1/2 cup coconut milk

1 (3.4 oz. box) sugar-free instant pudding powder in the flavor of your choice

2 teaspoons vanilla extract

Optional ingredients that you can add to the mixture above: 

1/4 cup carob powder

1/4 cup carob chips, chopped

1/4 cup nut or seed butter

1/4 cup crushed wheat-free vanilla wafers

I put both cans of coconut milk, the stand mixer beater, and the loaf pan into the refrigerator to get cold, then mixed all the ingredients together with my mixer until it got thick, poured it into the chilled loaf pan, covered it with plastic wrap and froze overnight. It's so Good!

(See "Condiments" for Hot Carob Sauce recipe)

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Dirt Cake

Part 1:
1 wheat-free white or yellow cake mix (makes 12 servings)
1/3 cup carob powder

Mix the cake up as per the box direction. Add the carob powder. If it seems a little dry, add a bit of your favorite plant milk. Bake per box directions in a 9 x 13 inch cake pan. Remove from oven when fully baked. When the cake is cool, crumble 1/2 of the cake into a large, clean plastic plant pot (one without a drainage hole in the bottom) or a large plastic ice bucket.

Part 2:
1 tub of Coco Whip (a coconut based whipped cream)
1 box of instant vanilla pudding (or your favorite flavor)

Mix the part 2 ingredients together in a bowl. Add a bit of plant milk if you want to make it a bit smoother. Spoon the mixture into the plant pot over the crumbled carob cake, then crumble the rest of the carob cake over the whipped cream center. Insert a long bubble tea straw into the center of the "dirt" and slip a flower bunch into the straw. I love to use silk sunflowers, but any flower bunch will do. Makes a pretty table decoration that can be eaten too.

To serve: use a long handled serving spoon to dip out a portion of the cake onto a small dessert bowl.

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🔴 Donut Icing Glaze

2 1/4 cup powdered sugar

2 1/2 tablespoons corn oil or liquid oil of choice

1 to 3 tablespoons water

1/4 teaspoon vanilla

pinch of salt

food coloring, if desired

Mix all ingredients. Drizzle or spread over cake mix donuts or sweet rolls. 

To thin: add more oil and water.

To thicken: add more powdered sugar. 

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Powdered Sugar Icing

1 cup powdered sugar

1/4 teaspoon vanilla

1 1/2 to 2 tablespoons plant milk

Mix all the ingredients together with a small whisk or fork. Drizzle over your favorite treats with a spoon. 

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Yogurt Pie (from my Secret Sister at church)

1 16 oz tub of Coco Whip

2 tubs any flavor plant yogurt

about 1 cup fruit

1 (9 1/2") wheat-free graham cracker crust

Gently fold yogurt into Coco Whip. Add fruit. Pour into crust. Freeze.