All Posts by Keeley McGuire

11 gluten free flax pumpkin pie cups

Gluten-Free Flax Pumpkin Pie Cups

Do you love to bake in the fall…or just any time of year for that matter!? I do! The spices and wonderful scents that fill my kitchen are undeniably amazing.gluten free flax pumpkin pie cups

These Gluten-Free Flax Pumpkin Pie Cups are moist and delicious and are the perfect treat to put in your child’s lunch box! They are like eating pumpkin pie without the heavy crust. This recipe is also gluten-, egg- and nut-free.

Here at MOMables, we do our best to give you ideas in your weekly meal plan that are perfect for the lunch box, but the great thing is that the recipes can be used for multiple meals!

gluten free flax pumpkin pie cupsFUN FACT: Flax is a great source of fiber, calcium, and magnesium. It has a nutty aroma, which complements the pumpkin spices in these cups.

Gluten-Free Flax Pumpkin Pie Cups
 
Yields 12-14 cups
Author:
Cuisine: Baking
Ingredients
  • ½ cup + 2 tablespoons ground flax
  • 6 tablespoons hot water
  • 1 cup all-purpose gluten-free flour
  • ¾ teaspoon xantham gum (optional)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin spice seasoning
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 3 tablespoons brown sugar
  • 1 cup pumpkin puree
  • ½ cup honey
  • ½ cup Greek yogurt
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Optional Topping:
  • 2 tablespoons orange zest, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350F, and lightly coat muffin pans with cooking spray. Set aside.
  2. In a small bowl, mix 2 tablespoons of the flax with the water. Set aside.
  3. In a large mixing bowl, blend together the remaining ½ cup flax, the flour, xantham gum (if using), baking powder, baking soda, pumpkin spice, cinnamon, salt, and brown sugar.
  4. Add the pumpkin, honey, yogurt, and applesauce. Mix until a batter forms.
  5. Add the vanilla. Add the flax and water mixture, which should now have a gel-like consistency, and mix well again.
  6. Fill each muffin cup about three-quarters full.
  7. Optional topping: Mix together the orange zest, brown sugar, and cinnamon. Sprinkle the mixture evenly over all the cups.
  8. Bake for 30 to 35 minutes, until a toothpick comes out clean.
  9. Cool in pans for 5 to 8 minutes, then remove and cool for 10 minutes before enjoying!
 

19 crockpot buffalo chicken meatballs

Crockpot Buffalo Chicken Meatballs

Are you tired of the same old greasy wing bucket? These buffalo chicken meatballs have a hidden zest that make them irresistible.

crockpot buffalo chicken meatballsFor my family, weekends are all about hanging with great friends, usually watching some kind of sporting event while eating good food!

When I think of party food fixings, my first thought is “Dude Food.” It needs to be party-friendly because, let’s face it, it’s going to be enjoyed by folks parked in front of the television or while standing around on the back porch, which means it should be simple and enjoyed with either your fingers, a toothpick, or a fork.

crockpot buffalo chicken meatballsMOMables is all about making your food lives easier and more efficient! If you need prep ahead help or simply new ideas to fill your kid’s (or adult’s) lunch boxes, then you can join us here!

My fella’s favorite football food: Buffalo Chicken Wings. The spicier, the better, too. So I decided to turn his go-to game-day food into a party favorite that can be kept warm in the crockpot for hours so you don’t have to worry about reheating during breaks.

Simple and spicy = Mom Touchdown!

4.7 from 3 reviews
Crockpot Buffalo Chicken Meatballs
 
Author:
Cuisine: Lunch
Serves: 10-12
Ingredients
  • 2 pounds ground chicken
  • 8 ounces blue cheese crumbles
  • 2 teaspoons garlic powder
  • 1 teaspoon creole seasoning (or favorite all-purpose seasoning)
  • 2 cups Buffalo sauce
Instructions
  1. Coat crockpot with cooking spray or line the bottom with parchment paper or aluminum foil.
  2. In a large bowl, combine the chicken, blue cheese, garlic, and creole seasoning until thoroughly mixed.
  3. Begin rolling the meat mix into balls about 1½ inches in diameter (a little smaller than golf balls), and place the meatballs at the bottom of the crockpot. Continue rolling and stacking them until all the meatballs are formed. Pour Buffalo sauce over the meatballs, and cover.
  4. Cook on low for 4 to 5 hours. Halfway through, about 2½ hours in, stir the meatballs to distribute the sauce and cook evenly. After 4 hours, check for doneness. A meat thermometer inserted in the center of a meatball should read 165F.
Notes
This process works for all types of meatballs. Now, you can let the crockpot do all the cooking while you do something else.
 

15 monkey bars

Allergy-Friendly Monkey Bars

Do you need an allergy-friendly dessert that the entire family can enjoy?

monkey barsIt’s always fun in our house when we discover new recipes that are delicious and allergy-friendly. This particular one has been adapted to be completely Egg-, Gluten-, and Nut-Free.

My daughter and I enjoy baking together. I love her smile and cheer when she takes that first bite. This recipe is a winner, and she has already asked me to make it again.

monkey bar

One thing I love about these bars is that the longer they sat and cooled, the better they tasted–even days later! The banana helps keep them moist. In other words, make them ahead of time, and enjoy all week!

Here at MOMables™, we try not to endorse certain brands of food, and when we do, we feel it’s important to disclose this to you. 

However, we realize when it comes to food allergies, it can be difficult to find products that are safe for all our needs. For this recipe, we used King Arthur Flour Gluten Free yellow cake mix. It is made in a Top-8 allergy-free facility. The same goes for the chocolate chips and sunflower seed spread: EnjoyLife brand is free of the Top-8 allergens, and SunButter is the preferred Peanut Butter alternative for my family. It’s gluten-, nut-, dairy-, and egg-free as well as being vegan and kosher.

 


 



Allergy-Friendly Monkey Bars
 
SunButter Banana Chocolate Bars – Egg-, Gluten-, & Nut-Free
Author:
Cuisine: Baking
Serves: 16
Ingredients
  • 1 box yellow GF cake mix (or regular if you can tolerate)
  • ½ cup butter, melted
  • 1 cup creamy Sunflower Seed Spread (or other PB alternative spread)
  • 1 medium-large ripe banana, mashed
  • 1½ cups chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla
Instructions
  1. Preheat the oven to 350F, and coat an 8x8 baking dish with cooking spray. Set aside.
  2. In a large bowl, combine the dry cake mix, melted butter, sunflower seed spread, and banana. Mix.
  3. Spread evenly into your baking dish, reserving 1 cup of the mix for the topping.
  4. On your stovetop, in a medium saucepan, melt the chocolate chips (reserving a few chips for the topping), condensed milk, and butter. Remove from the heat, and stir in the vanilla.
  5. Pour the chocolate mix over your cake mix already in the bottom of your baking dish.
  6. Taking tablespoons of the remaining cake mix, evenly drop spoonfuls over the chocolate mix, creating a nice topping.
  7. Bake for 20 to 25 minutes, until a toothpick comes out clean.
  8. Remove from the oven, and sprinkle the reserved chocolate chips evenly on the top. Cool completely before cutting.
 

9 cinnamon raisin bread

Allergy-Friendly Cinnamon Raisin Bread

Warm fresh bread is something that never goes out of season. Do you need a new allergy-friendly recipe for homemade bread?cinnamon raisin bread

One of my daughter’s favorite foods is Cinnamon Raisin Bread. Over the past few months, I’ve spent a small fortune buying specialty allergy-friendly breads that were this particular variety.

While she loved the treat and the taste of what was once familiar to her prior to her gluten-free diet, my wallet didn’t like it at all. I’ve been experimenting for a while, and finally, I modified a recipe to our liking.

cinnamon raisin breadThis recipe is gluten-, nut-, dairy-, and egg-free. Try it in the lunch box with your favorite PB alternative spread or our very own MOMables Sunflower Nutella! My daughter’s favorite? With sunflower seed spread, honey, and banana slices.

5.0 from 1 reviews
Allergy-Friendly Cinnamon Raisin Bread
 
Author:
Cuisine: Baking
Ingredients
  • 1 cup raisins
  • 1 cup + 2 tablespoons coconut milk
  • 1 packet dry yeast
  • ⅓ cup packed brown sugar
  • 4¼ cups gluten-free all-purpose flour, divided
  • 4 teaspoons xanthan gum (optional)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon, divided
  • ¼ cup silken tofu
  • 1 flax egg
  • 1 tablespoon vegan spread, melted & cooled (or butter)
  • ¼ cup granulated sugar
Instructions
  1. Soak the raisins in a small bowl by covering them with hot water. Let them stand for 10 minutes, then drain well.
  2. Lightly grease a loaf pan.
  3. On your stovetop, in a small saucepan, heat 1 cup of the coconut milk over low heat to between 100F and 110F. Remove from the heat.
  4. In a large bowl, combine the warmed milk, yeast, and brown sugar, stirring until well dissolved. Let stand for 5 minutes.
  5. Combine 4 cups of the flour, the xanthan gum (if using), the salt, and 1 teaspoon of the cinnamon.
  6. Whip the tofu in your blender or food processor. Pour it straight from the package because it comes out slightly wet.
  7. Once whipped, add the tofu, flax egg, and the vegan spread into the milk mixture. Stir well with a whisk until combined.
  8. Add to the flour mixture, and stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead the raisins into the dough. Add the remaining ¼ cup of the flour, 1 tablespoon at a time to prevent the dough from sticking to your hands.
  9. Roll the dough into a 14x7-inch rectangle on a lightly floured surface. Lightly coat the surface of the dough with cooking spray.
  10. In a small bowl, combine the sugar and the remaining 1 teaspoon of the cinnamon. Sprinkle the sugar mixture evenly over the dough, then press the sugar mixture into the dough so it will adhere.
  11. Roll the rectangle up tightly, starting with a short edge, pressing firmly. Pinch the seam and ends to seal.
  12. Place the roll, seam side down, into the greased loaf pan.
  13. Cover and let it rise for 1 hour.
  14. Preheat the oven to 350F.
  15. Uncover the loaf, and gently brush the dough with the remaining 2 tablespoons of coconut milk.
  16. Bake for 1 hour.
  17. Remove from the pan, and cool on a wire rack.
Notes
MOM Notes: In this recipe, you will find egg substitutes of two varieties. I chose silken tofu because it helps keep baked goods moist and heavy. I have also included a flax egg because it has a slight nutty flavor, which is a perfect addition to this scrumptious bread. Also remember that gluten-free breads only need one rise, as per recipe below.
Recipe inspired by Cooking Light

26 chocolate chip zucchini muffins

Chocolate Chip Zucchini Muffins

These mini chocolate chip zucchini muffins are unreal! chocolate chip zucchini muffins My daughter couldn’t wait for them to come out of the oven! When they did, she devoured the first one and announced that it was chocolatey and delicious!

I couldn’t keep the secret, so I told her that it had zucchini in it.  Her reply: “awesome!” and asked for another.  Mom scores!

This recipe can be adapted and made egg-free by using an egg replacer, bananas, or applesauce!  Those options will keep the muffins moist and fluffy, while still “binding” the ingredients (see notes in recipe).

Another plus? They can be frozen and used later! Perfect for a grab and go treat for your kiddos for school or complementing your MOMables menu plans for a nice dessert at lunch.

These are the muffins I included in twenty-eight bentos I recently donated to a school.  They were a huge hit! 

 

 

Chocolate Chip Zucchini Muffins
 
Author:
Cuisine: Baking
Ingredients
  • 2 cups oat flour (rolled oats ground into a flour--you can use your blender or food processor for that)
  • 1 medium zucchini, finely grated
  • 2 eggs (see notes below for substitutions)
  • 3 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup applesauce
  • ½ cup baking cocoa (I use a blend of dark and natural, giving them a nice chocolatey color)
  • 1 cup chocolate chips (EnjoyLife brand is free of the Top 8 Allergens)
Instructions
  1. Preheat the oven to 350F, and lightly grease a mini muffin pan.
  2. In a large bowl, mix the oat flour, zucchini, eggs, vanilla, baking powder, baking soda, cinnamon, and applesauce.
  3. Mix in the baking cocoa until evenly blended. Add the chocolate chips, saving a few for topping, and stir.
  4. Pour the batter evenly into each mini muffin cavity.
  5. Bake for 15 to 20 minutes, until a toothpick comes out clean.
  6. Remove from the oven, and top each with a few additional chocolate chips.
  7. Let cool and enjoy!
Notes
If you're replacing the eggs with applesauce or banana, substitute ¼ cup fruit per egg. Increase the baking soda by ¼ teaspoon per egg and ¼ teaspoon of baking powder per egg. If you're using egg replacement, follow the recipe. Baking times may be 3 to 5 minutes longer if you're using fruit.
 

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