Category Archives: Breakfast

Pumpkin Muffins

You know it’s fall when the search for pumpkin recipes quickly increase. I love cooking with pumpkin. Pumpkin pancakes, pumpkin muffins, pumpkin pie… it doesn’t get any better than this. These pumpkin muffins are based off of this recipe, but made to be egg, dairy, soy, nut, and of course gluten free.

Pumpkin Muffins
Recipe type: Muffin
Serves: 12
Gluten, dairy, soy and egg free
  • 1 Cup Sorghum Flour
  • ½ cup Millet Flour
  • ½ cup Tapioca Flour/Starch
  • ½ cup ground flax
  • 1¼ cup brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • ¾ tsp salt
  • 1 tsp cinnamon and ¾ tsp ground ginger OR 2 tsp pumpkin pie spice
  • ¼ cup shortening or oil
  • 2 eggs worth of replacer
  • 1 cup pumpkin puree
  • 1 TBS vanilla
  1. Pre-heat oven to 350 degrees.
  2. Mix all the dry ingredients.
  3. Add the shortening or oil and mix until crumbly and well combined
  4. Add the rest of the wet ingredients and mix well.
  5. Pour into lined muffin tins - fill until almost full.
  6. Bake for 22 minutes or until golden brown and a tooth pick inserted comes out clean.
  7. Allow to cool on wire rack.


Breakfast Cookies

Breakfast Cookies

Breakfast Cookies

Landon loves cookies (what 3 year old doesn’t). We don’t do a lot of sweets around here so anytime we have sweets it’s super exciting. These “cookies” are doubly exciting because I will let him eat as many as he wants! They have no added sugar and can even be made with no oil to be low calorie, low fat and full of health!

Breakfast Cookies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
A healthy version of a baked oatmeal, in cookie form, which makes it kid friendly!
  • 1½ cup oats
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ cup flax meal
  • 2½ cups of dried fruit or chopped nuts (like craisins, raisins, almonds, dates, you could even do chocolate chips for a little extra sweetness)
  • 1 cup unsweetened applesauce
  • ¼ cup canola oil
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Mix all of the dry ingredients until well combined.
  2. Add the wet ingredients then mix on medium speed until evenly mixed.
  3. Scoop a well rounded tablespoon, roll in a ball and place on a lightly greased cooking sheet. Flatten to ¾ to 1 inch or so thick. They will not flatten at all during baking.
  4. Bake for about 20 minutes or until the edges are golden brown. This made about 1½ dozen “cookies” for me.

I have made them before using mashed banana as a substitute for the oil and they come out fine! Don’t expect them to be sweet like a “normal” cookie, they have a subtle sweetness to them, but nothing like a normal cookie would. Feel free to add a little sugar to sweeten it up.

Berry Berry Kix

Cereal – Gluten, Dairy, Soy free

With breakfast being the most important meal of the day, we don’t have much in the way of foods for breakfast other than the scones and muffins, so I thought I would share some of the cereals that we have found to be “safe”.

Below you will find a list of cereals that we have found to be gluten, dairy, and soy free. Following the list I have also included a majority of the nutritional information for each of the cereals.

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Blueberry Muffins, gluten, soy, egg, and dairy free

We had a visit with Landon’s allergist today. He’s doing good, and getting close to his “anniversary” of his testing where he’ll be re-tested for his allergies. I’m trying to not get my hopes up, but am very anxious to see if he’s outgrown any of his allergies. It would be nice to have a few foods back. Tomatoes, soy or wheat… those would be on the top of my list (like I have a say in the matter…).

On a much happier note, we have a new addition to our family!! Riley was born on September 6th. I was a bit fearful nursing him the first few days. So far there is no sign of any food allergies, at least through my breast milk. I’m hoping and praying that it stays that way. It has been an adjustment having two small children – Landon is in total love with “his” baby brother, and has been a great help so far.

So on to the “good” stuff!! I’ve been wanting blueberry muffins for the last week. Though I could have the allergy filled kind, I would have to eat it in hiding. Blueberry muffins would make a great addition as a breakfast option as well. I found a recipe here and tweaked it to be allergy free for us. They were yummy!

Continue reading Blueberry Muffins, gluten, soy, egg, and dairy free

allergy free cinnamon raisin bread

Cinnamon Raisin Bread, Allergy Free


allergy free cinnamon raisin bread

Missing out on Cinnamon Raisin Bread? Miss out no more! This recipe is not only good, but it is free of Gluten, Milk (Dairy), Egg and Soy making it safe for all of us to eat!

Continue reading Cinnamon Raisin Bread, Allergy Free

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