Tag Archives for " homemade desserts "


Gluten- and Egg-Free Homemade Pop-Tarts

If you’re a food-allergy parent or are on a gluten-free diet, you know how frustrating it can be to find alternatives to familiar treats for our kids.

Homemade Poptarts - MOMables.com

Do kids stop asking for them? No.

My daughter is no stranger to Pop-Tarts. There are commercials on TV and ads in magazines about them. Some kids even bring them to school in their lunch boxes!

She would love the occasional treat, and because she eats 100% gluten-free, a homemade version was something in my to-make list.

It wasn’t until after making our Baked Mini Pies that I realized I could tweak the recipe to make delicious homemade Pop-Tarts! The result was an instant hit I couldn’t keep her tiny hands away from.

This dough is gluten- and egg-free, but I included a way to make them dairy-free as well. Now they are perfect for busy mornings or as a treat to go along with our gluten-free school lunches.

Homemade GlutenFree Poptarts via MOMables.com

Gluten- and Egg-Free Homemade PopTarts

  • Author: MOMables
  • Yield: 8 PopTarts
  • Cuisine: Breakfast


For the Dough:

  • 1 1/3 cups gluten-free flour + extra for rolling dough
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum (if flour mix doesn’t have it)
  • ½ cup butter or nondairy substitute
  • ½ teaspoon vanilla
  • 3 tablespoons unsweetened applesauce
  • 4-6 tablespoons ice-cold water


  • 1-2 teaspoons milk or nondairy substitute
  • ½ cup filling, your choice

For the Glaze:

  • ½ cup powdered sugar
  • 1-2 tablespoons milk or nondairy substitute


  1. In a large bowl, combine the flour, salt, and xanthan gum.
  2. With a cheese grater, shred the butter on top of the flour mixture. Using your hands, combine the flour mixture and the shredded butter until it’s thoroughly incorporated throughout.
  3. Add the vanilla and applesauce into the flour until it becomes a crumbled texture. Add 4 tablespoons of the water, and combine by hand until the water is absorbed. Add up to 2 more tablespoons of water until a smooth dough ball can be formed. Be careful not to overmix the dough, or it will begin to crumble and break. Form the dough into a ball, and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes.
  4. Preheat the oven to 350F, and line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll out the dough to 1/8- to ¼-inch thick. Cut the dough into sixteen 3×4-inch rectangles. You’ll need to rework the dough and roll it out a few times, making sure to re-flour your surface to prevent the dough from sticking to the counter and rolling pin.
  6. Put the milk in a small dish, and set it next to your baking sheet. Place one row of rectangles on the baking sheet. Spoon about 1 tablespoon of strawberry filling onto the center of each rectangle, making sure the filling doesn’t get too close to the edges. Carefully, with a pastry brush or your finger, brush milk onto the edges of the dough.
  7. Top each bottom rectangle with a second piece of rectangular dough. Using your fingers, press down the edges. Then, with a fork, lightly press down to seal all the edges of the dough. With a sharp knife, cut 3 or 4 small slits in the top of each Pop-Tart (about ½ inch each).
  8. Bake the pastries until golden brown, about 25 to 30 minutes.
  9. Remove from the oven, and allow them to cool completely. To make the glaze, combine the sugar and milk in a small bowl. Spread over the cooled Pop-Tarts and enjoy.


Butter is easiest to grate when it’s very cold or frozen.




Allergy-Friendly Homemade Fish Sticks

Finally, delicious gluten-free, allergy-friendly fish sticks that kids will love!
gluten free, egg free, dairy free, homemade fish sticks kids will loveChicken nuggets and fish sticks are two iconic kid food items sold at every grocery store, listed in most kid’s menus, and found in nearly every home.

Finger foods are loved by kids because they can be dipped and eaten with their hands. Parents love them because they are easy to fix for dinner and for the lunch box!

Related: Top 5 Lunchboxes We’ve Tested

Since my daughter began eating gluten-free, I’ve been on a mission to remake all her favorite foods healthier and allergy-friendly.

Most store-bought frozen fish sticks are a mixture of processed seafood. Full of carbs, fillers, unidentifiable ingredients, and sodium, they aren’t the healthiest or nutritious.

In my homemade version, I know exactly the ingredients my child is eating. 

This recipe is free from gluten, nuts, dairy, and eggs. We made ours using vegan Parmesan topping and coconut milk, but you may substitute per your preferences and needs. I’ve also up’d the nutrition and omega-3s by adding ground flax to the breading.

MOM Tip: Make your own gluten-free bread crumbs by repurposing bread crusts and scraps from lunches. It’s not only waste-free, but will save you from spending the extra money to buy specialty items. Simply store the scraps and crusts in a freezer bag, and process them as needed for bread crumbs.

Allergy-Friendly Homemade Fish Sticks

  • Author: MOMables
  • Yield: 30 to 35 fish sticks
  • Cuisine: Lunch


  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup coconut milk
  • 2 tablespoons ground flax
  • 1 cup gluten-free bread crumbs
  • 1/4 cup Parmesan cheese or vegan Parmesan topping
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound cod fillets, cut into 1/2-inch-thick slices


  1. Line a baking sheet with parchment paper, and set aside.
  2. Pour the flour onto a plate, and set aside. Pour the coconut milk into a shallow dish, and set aside. In another dish, mix together the flax, bread crumbs, Parmesan, paprika, salt, and pepper.
  3. Dip the fish into the flour, making sure that both sides are thinly and evenly coated. Then dip the fish into the milk, and wet both sides. Finally, move the fish onto the crumb mixture. Using your hands, coat both sides with the crumb mixture, pressing lightly to adhere.
  4. At this point, you can either freeze or bake the fish.
  5. If you’re baking, preheat the oven to 400F. Arrange the fish sticks on the baking sheet.
  6. Bake for 20 to 25 minutes, until golden brown, flipping once halfway through.



Carrot and Zucchini Bars Recipe

Quick desserts never seem like they are healthy, want one that is?

Want a healthy dessert that is easy and quick to get together? That also includes vegetables?! Well here you go! I aim to please. I stumbled on these Carrot Zucchini Bars years ago and have made them ever since. They are a favorite in our family, and I hope they will be in yours too.

Carrot and Zucchini Bars

  • Author: MOMables
  • Yield: 24, 2-inch squares
  • Cuisine: Baking


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1 teaspoon grated fresh ginger (optional)
  • 1 1/2 cups shredded carrot, about 2 large carrots
  • 1 cup packed shredded zucchini, about 1 medium zucchini
  • 3/4 cup packed brown sugar
  • 1/2 cup golden raisins (optional)
  • 1/2 cup butter or coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 2 tablespoons flax seed meal (optional)


  1. Preheat the oven to 350F. Grease a large 13×9 baking pan.
  2. In a large bowl, combine the flour, baking powder, and baking soda.
  3. In another large bowl, whisk the eggs. Add in the ginger, carrot, zucchini, brown sugar, raisins, butter or oil, honey, and vanilla.
  4. Combine the wet mixture into the flour mixture until you have a cohesive batter.
  5. Pour the mixture inside the greased baking pan and bake, for 22-25 minutes, or until a wooden toothpick comes out clean. Remove from oven and cool.
  6. Once cooled, cut into square bars.


After shredding your carrots and zucchini, lightly pat them dry with a paper towel if they seem too damp.


Michelle from Creative Food loves to bake and make creative bentos and lunches for her daughter. She shares them at her blog, Creative Food.


Vanilla Bean Frozen Yogurt Recipe

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This vanilla bean frozen yogurt recipe is delicious without the added store bought junk. 

vanilla bean frozen yogurt with raspberries

My three boys are spending their summer running around the house, playing in the back yard and taking small trips to our local farm.  It’s so hot, that we’ve been looking to cool off any way we can.  For the most part this has meant drinking lots of water, eating popsicles and making frozen yogurt.

A little over a year ago, I was gifted with an ice cream maker.  At the time, I wasn’t sure it would get used very often, but I was wrong.  It has been one of the most used appliances in my cupboards this summer.  Making frozen treats, doesn’t have to be a time consuming production that has you searching for fancy ingredients.

Making a healthy, high protein treat can be simple and easy to include your children in the process.  This recipe, has 3 wholesome ingredients. I use real maple syrup when making this yogurt.  Yes, it costs a bit more, but trust me, the flavor is so much better.

Those sugary frozen yogurt pints at the store? You won’t buy them again, I promise.

Vanilla Bean Frozen Yogurt

yields 1 quart

  • Author: MOMables
  • Cuisine: Treats


  • 2 cups whole milk Greek yogurt
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla bean paste or vanilla extract


  1. In a medium bowl combine yogurt, maple syrup and vanilla bean paste. Stir until mixed well.
  2. Pour into freezer bowl of ice cream maker. Churn for 25-30 minutes (or according to your machines instructions) until yogurt is consistency of thick, soft serve yogurt.
  3. Serve immediately, top with fresh fruit if desired.




Fresh Berries and Vanilla Bean Syrup

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 Whew!  The heat is on, isn’t it?  If it didn’t feel like summer before, mother nature has certainly given us a hefty does of hot days to make sure we knew summer was really upon us.

When the temperatures climb, the last thing I feel like doing is heating up the house to cook.  Our meals become simple sandwiches, salads and one bowl pasta dishes that require very little preparation.

Still, I love a good dessert as much as the next person and sometimes you just need a little something sweet.

Seasonal berries and stone fruits are just the solution.  Add a drizzle of golden syrup, flecked with vanilla beans, and you have just the thing to satisfy your sweet tooth.




This vanilla bean syrup comes together quickly with only 3 ingredients, but needs time to cool before pouring over the berries.  The red of the raspberries and strawberries, along with gorgeous blueberries make this a festive treat to take along for your Fourth of July celebrations.

Fresh Berries and Vanilla Bean Syrup

  • Author: MOMables
  • Cuisine: Condiments


  • 1 cup of water
  • 1 cup of granulated sugar
  • 1 vanilla bean


  1. In a small saucepan combine water and sugar. Bring to a boil, then reduce to a simmer. Continue simmering until sugar is dissolved, creating a simple syrup.
  2. Take the vanilla bean and slice it down the middle. Scrape out the vanilla beans inside. Stirring, add them to the simple syrup.
  3. Remove from heat and pour into a separate container to cool. Cool completely. Pour over berries and serve.