allergy friendly

Apple Honey Cake! Made with almond flour, eggs, honey, apples, and spices. Grain-free, gluten-free, and dairy-free. Make it a day ahead or whip it up at the last minute!

Grain-Free Apple Honey Cake

almond flour

cinnamon

nutmeg

salt

eggs

honey

neutral-tasting oil (I use avocado oil)

sugar

almond milk

almonds

"Hi! I’m making this for Rosh Hashanah tomorrow, how you you recommend me storing it until tomorrow? Room temp, covered? Thanks!"

Preheat the oven and prepare a cake pan: Preheat the oven to 325ºF. Grease an 8-inch cake pan and place a round of parchment in the bottom of the pan.

Make the cake batter: In a medium mixing bowl, whisk together the almond flour, cinnamon, nutmeg, and salt. Make a well in the center of the flour, then add in the eggs, honey, and oil. Whisk wet ingredients together in the middle, then gradually whisk in the flour from the sides of the bowl. Continue whisking until the batter is smooth. Stir in the julienned or grated apple.

Pour the batter into the pan and bake the cake: Pour the batter into the cake pan, taking care not to move the parchment around. Spread out the batter in an even layer using an offset spatula or butter knife, then tap the cake pan against the countertop to remove any air bubbles.

Bake the cake: Bake the cake for 30 minutes, until it is browned around the edges and a toothpick inserted in the middle comes out clean. You may also use a probe thermometer to test for doneness—the center of the cake should be 210ºF.

While the cake is baking, make the glaze and toast the almonds: In a small bowl, stir together the sugar, honey, and almond milk. Cover the bowl and set it aside until needed.
Toast the sliced almonds in a skillet over medium heat until they are lightly browned, about five minutes. Shake the pan often so that the almonds are browned evenly. When they are done, immediately transfer to bowl to cool.

Transfer the cake to a cooling rack: Allow the finished cake rest for 5 minutes, then run a knife around the edge of the pan to and invert the cake to a cooling rack. Peel the parchment off the bottom of the cake and flip it right side up.

While the cake is still warm, pour the glaze over the top. Spread the glaze so that it drips over the edges of the cake. While the glaze is still wet, sprinkle the almonds on top.

Let the cake cool to room temperature and serve. The cake can also be made and glazed up to a day ahead.

"Made according to instructions. Cooked in the time suggested but...I would rate this cake as just plain weird!"

"I was really disappointed. I found the taste to be bland and the texture  reminded me of an Italian frittata. Won't be making this dessert again."

"I found the flavor overly bland and the texture unpleasantly dense. I tried a second batch with blue berries to try and liven it up and had the same experience. Perhaps I overworked the batter."

"Sorry....we totally were not fans.  I just felt like this had absolutely no flavor.  I have Celiac so I'm used to the taste\/texture of almond flour....but this was just overall very bland to me and my family."

Looking for a quick cookie that's both gluten-free and vegan? Check! Cut it into wedges and serve with (vegan!) ice cream.

Gluten-Free Chocolate Chip Skillet Cookie

coconut oil, softened

(54 grams) packed brown sugar

(150 grams) granulated sugar

flax meal

vanilla extract

flour

baking soda

cornstarch

(125 grams) bittersweet or semisweet chocolate chips (allergy-friendly, if needed)

Flaky sea salt (like Maldon),

"These are good! I made a few changes due to my personal diet restrictions:\r\nI used now brand powdered stevia (1\/2 tsp) in place of the sugar. Ended up adding appx 1\/4 full fat canned coconut milk because the mixture seemed  dry. Also used an egg instead of the flax egg for extra volume since I was not using sugar. I chose the Lily’s sea salt caramel chocolate chips. \r\nMade these into cookies (24 smallish cookies) and left the chips out of a couple so I could taste the cookie base by itself. \r\nThe texture is similar to other gf cookies I’ve made. I do think it needed the extra liquid from coconut milk (maybe because I didn’t use sugar). The base by itself seems like shortbread and I think it might make a great base or crust for bars. Thank you for this great recipe! Will definitely make again."

"Hi- this recipe looks yummy! I can’t have coconut at all, or cane sugar. I can find a substitute on my own for the oil, but my question is regarding the sugar. I can have maple syrup, honey, stevia, and molasses. What would you recommend as a sugar substitute? Thanks."

Preheat the oven and prepare pan: Preheat the oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.

Prepare the flax "egg": Combine the flax with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)

Combine the coconut oil and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and granulated sugar until smooth and combined. The mixture will be a little clumpy and grainy—that’s ok.

Add the flax egg and vanilla: With the mixer running on low, slowly add the flax egg and vanilla and beat until combined, using a rubber spatula to scrape down the sides as needed.

Add the dry ingredients: In a small mixing bowl, whisk together the flour, baking soda, cornstarch and salt. With the mixer on medium, slowly add the dry ingredients and beat until smooth. The dough will look like large pebbles at first, but keep beating and it will eventually become smooth and uniform in 2 to 3 minutes.

Add the chocolate chips and transfer to the skillet: With a spatula, fold the chocolate chips into the batter, then scrape the mixture into the 10-inch cast iron skillet. Using your hands, press the dough evenly into the pan. Sprinkle the top with flaky salt.

Bake the cookie: Bake for 20 to 22 minutes, or until outer edges are golden brown. The cookie will still feel soft and even a little wet to the touch, but it’ll firm up as it cools.

"Wow it was amazing! You can use reglar sugar if your ok with gluten. Ty!"

"It was delicious! Perfect texture and flavor!"

"It was a little dry but other then that it was delicious"

Turkey Sausage Patties With Apple

90-93% turkey (may substitute ground chicken)

apples (any variety will work)

garlic powder

sage

paprika

fennel

black pepper

Turkey Sausage Patties with Apple

Combine turkey (or chicken), diced apple, spices, salt, and pepper in a mixing bowl. Mix thoroughly with a large spoon or your hands.

Using wet hands, form meat mixture into 12 small patties (Thin is good because they will shrink and fatten up in the pan a bit).

Heat a large skillet over medium-high heat. When the skillet is hot, add oil/fat (about ½ Tbsp. per batch of patties, depending on the size of your pan and whether or not it&#8217;s non-stick).

Add the patties to the pan, being careful not to overcrowd them or it&#8217;s difficult to flip them and they won&#8217;t brown as well. Cook for about 4-5 minutes per side until browned and no longer pink in the center.

Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.

Store in a covered container in the refrigerator for up to 4 days – may be frozen for longer storage.

Got this recipe emailed to me right on time! With my husband being sick, and me working two jobs, there was no time to go grocery shopping. And this recipe allowed me to utilize the stuff we already had at home to make an all-thumbs-up breakfast for, not only my ailing husband, but my roller-derby-bound daughter! Both were astounded at how successful "my" creativity turned out, especially with our limited ingredient supply! I did substitute pears for the apples (again, no time to shop), and all our ground turkey is blended with lean ground beef.  Still turned out DELICIOUS though! After devouring the sausage and eggs, my husband said he felt better than he had been in the prior days, and I felt really good knowing my daughter had an excellent breakfast in time to serve up the hits on the derby track!

I made these this morning and they are great!!!  I didn't have sage, so I used italian seasoning and followed directions.  I used ground turkey breast 97% fat free.  I will double or triple recipe next time!

Hi Stacie! I’m currently on my first Whole 30 journey and I can’t wait to try this recipe!
I’ve featured your recipe on my latest blog post:
15 Quick &amp; Easy Whole30 Breakfast Ideas
http://www.happilyeverhauser.com/2017/03/13/15-quick-easy-whole30-breakfasts/

Found this recipe in the midst of a frustrating stop in front of the breakfast sausage section of the grocery store, and it was exactly what I needed! Simple and delicious. I knew I didn't have fennel or onion or garlic powder at home, but I decided real garlic could work - totally did! The sausage patties turned out great, and I definitely recommend using sage. Thanks!

I loved the flavor of the sausage, however it turned out a bit dry for my taste. Perhaps I just overcooked it, but perhaps adding some fat or an egg to the mix would help with this?

NOTE: If you don’t like reviews by people who don’t follow recipes exactly, move on. 

I made these with some significant changes. First, I added carmelized red onions and chopped, steamed kale along with the apples. I doubled the spices, using both sage and Italian seasoning, but omitting the fennel. I also added half an egg. (I was baking apple oatmeal bread at the same time and had leftover egg wash, which I threw in with the sausage. Guess who went apple picking!) Lastly, I roasted a tray of these under the broiler, which solved the baking wan color problem discussed in a prior review, and allowed me to cook a whole batch at once. My broiler was set at 550, and I flipped them when they started to brown. 

These were phenomenal. The family reactions were “WOW!” And “It tastes like Fall on a plate!” I will definitely make these again. Next time I may try adding a bit of Dijon mustard to the mix instead of the Italian seasoning.

I had to remove the garlic due to allergies, but they came out great. I've just made them for the second time they have become a fast favourite in our house. I even doubled up the recipe to freeze extras.

This is one of my favorite go-to AIP (seasonings adjusted) breakfast sausages. Love love love these!

I made this receipe for breakfast and they are absolutely yummy with pumpkin pancakes &amp; spinach omelet.

These patties are seriously amazing! I have to say the day I made them they were a little wet for my liking, but still good. Days 2 &amp; 3 had them knocking my socks off. They now have a permanent place in my breakfast repertoire. Thank you!

These are fantastic! My husband and very selective 8 year old love them. Thank you!

EASIEST way ever to poach eggs—all you need is a mug and a microwave! Ready in about a minute. Use this poached egg method to top a quick lunch salad, toast for an easy breakfast or roasted vegetables for dinner.

Microwave Poached Eggs

water

Salt and pepper

Prep the egg: Put 1/2 cup room temperature water in a microwave-safe mug. Crack the egg into the water.

Microwave the mug: Put the mug in the microwave and microwave on HIGH power for 30 seconds. Take out the mug and peek inside; you want the whites to be opaque, and the yolk to be still on the runny side. If the whites are still clear, put the mug back in the microwave for another 10 to 60 seconds.
How long it takes to cook the egg to your liking depends primarily on the wattage of your microwave. You’ll need to play around a bit. The time can vary a lot!

Let the mug sit: Let the cooked egg sit in the mug of hot water for 1 minute, or longer if needed. This helps firm up any soft parts of the egg white, giving you a more evenly poached egg.

Drain the egg: Using a spoon or fork, gently lift the egg out of the mug and set it on a slice of stale bread or a paper towel. Sprinkle with salt and pepper, then transfer to your serving plate and enjoy.

"i'm really sorry sara, but i wasted three eggs and now i have sad, plain ramen. seriously dont try this."

"I'd only try this again if starvation was the other option.  My husband and I very carefully microwaved five eggs, one at a time. The first was good though misshapen. Two cooked into hard, partially exploded balls though we shortened the cooking time. One had a firm yolk but was edible. On the last one the egg whites stayed like mucous after four times in the microwave."

"Wow! 80 secs plus half min standing, in powerful micro with mug fished out of charity pile, drained on rag from my clean rag pile, smooshed into sandwich. Bloomin lovely, Ta x"

"My favorite dish is Eggs Benedict (and different variations). I've spent ridiculous money on Waitr because I was afraid to make poached eggs and Hollandaise, but these microwave recipes I can have my favorites at home, for a lot less money, without sacrificing quality! Thank you!"

"#Gamechanger!! I’ve avoided poaching eggs for years because of previous disasters- but my first try with my 1999 () microwave was a huge success! About 45 seconds cook time then sitting for a minute or so. Perfect! This is amazing!"

With this easy Instant Pot Chili recipe, you will have chili in minutes that tastes like it slow cooked all day!

Pressure Cooker Chili

onion

garlic (crushed)

beef

chili powder

cumin

cayenne

broth

kidney beans

chili beans

(15 oz tomato sauce)

pepper

Set the pressure cooker to sauté. Brown ground beef in the pressure cooker pot, drain. I lightly season the ground beef while cooking with a little salt and pepper. Add the onions and garlic to the ground beef and cook until onions are translucent and softened. Place the rest of the ingredients into the pressure cooker. Cook at high pressure for 10 minutes in an electric pressure cooker.

A simple and aromatic braised beef dish with sweet &amp; mildly nutty flavour of dry sherry combined with the zesty &amp; earthy flavour of ginger &amp; pungent spices.

Instant Pot Braised Beef and Ginger Wine

extra virgin olive oil

garlic cloves,

ginger,

1.5kg (3Ib) gravy beef,

star anise

cloves

bok choy,

rice

For the Sauce:

¼ cup blackstrap molasses

coconut aminos

dry sherry

potato starch

white pepper

For the Garnish:

coriander

spring onion (scallions) thinly sliced lengthwise

This easy and delicious granola recipe is gluten free and nut free! The simplest and most allergy friendly recipe there is, free from top14 allergens. You’ll love this recipe!

Gluten Free Nut Free Granola

oats

tsp salt

brown sugar

maple syrup

canola oil

tsp vanilla extract

Preheat your oven to 300°F / 148°C. Prepare a baking sheet with parchment paper. Set aside.

In a large bowl, mix together your oats, cinnamon, salt, and any additional spices or flavors. In a seperate bowl (I just use my measuring cup to make fewer dishes to wash) combine your brown sugar, maple syrup, oil, and vanilla. Pour the wet into the dry and mix well.

Pour the granola mixture onto your prepared baking sheet. Flatten with the back of the spoon till you have one even layer.

Bake for 15-30 minutes in the oven, depending on how chewy or crispy you like your granola. Remove from the oven when you see a golden color begin to develop on your granola. Don&#39;t over bake this!

Let cool completely before handling. Break into clusters and store in an air tight container for up to a month. Enjoy!

This tomato free pizza sauce is the perfect topper for your pizza night! Nightshade free, vegan, no sugar, gluten free, &amp; nut free, this tomato free pizza sauce is suitable for the whole family.

Tomato Free Pizza Sauce

olive oil

onion, chopped

lbs carrots, peeled

beet, medium sized, peeled and chopped

red pepper (optional)

garlic

veggie stock OR water

Italian seasoning blend

lemon, juiced

Prep all your veggies. Place all ingredients in the pot and stir to combine. You want to make sure your veggies are just covered with water, so add more depending on size of your pot.

Bring veggies to a boil over high flame. Once there, reduce flame to medium-low and let simmer for up to 45 minutes. You will know it is done when the beets are easily pierced with a fork and most of the liquid has evaporated. About 1 cup of liquid should remain.

Carefully transfer your veggies to a blender. Add your lemon juice. To make sure your blender doesn&#039;t explode from the heat and pressure, don&#039;t place your blender lid on all the way and cover it with a towel so you don&#039;t get burned. Blend it till you reach your desired consistency. Taste for seasoning.

Use right away on your pizza as you would any other red sauce. This keeps in the fridge for up to a week and in the freezer for up to 3 months.

You will LOVE these extra fluffy gluten free biscuits! Easy to make with simple ingredients, they are thick, fluffy, and delicious! 

Extra Fluffy Gluten Free Biscuits

unsalted butter, frozen

chickpea flour

tbsp baking powder

golden flax seed meal, ground

tbsp white sugar

buttermilk

apple cider vinegar

tbsp whole milk ricotta cheese

Preheat the oven to 450°F. Line a baking tray with parchment paper. Set aside. Alternatively, you can place smaller biscuits into a muffin tin to bake.

Begin with a frozen stick of butter. Grate the butter and place back in the freezer until ready to use. This helps to evenly distribute the butter and create all the little pockets of butter in the final biscuit.

In a large bowl, sift together the gluten free flour, chickpea flour, ground flax seeds, sugar, and salt.

In a separate small bowl, mix the buttermilk, apple cider vinegar, egg, and ricotta cheese. Mix until fully incorporated.

Add the frozen butter to the sifted flour and gently (but quickly!) mix. It’s important to work quickly here as you don’t want the butter to warm up.

Pour the milk mixture into the butter and flour, mixing with a large spatula until just combined.

Turn out onto a floured parchment covered surface. Using your hands, gently pat out into a rectangle. Fold the dough over onto itself and repeat patting out and folding over for 3 or 4 times. This is how the layers get developed.

Pat out the dough for a final time, making sure to keep the dough thick, about 1 1/2 inches in height. Using a 2 or 3 inch biscuit cutter, cut out biscuits and place onto a parchment lined baking sheet.

Fold the leftover dough and repeat patting and cutting out dough until no dough remains.

Bake for 15 to 18 minutes or until biscuits are a deep golden brown color. Let cool and enjoy!

Vegan sandwiches are a nutritious lunch idea for kids and adults. These 3 recipes are dairy free and gluten free, and all of them have plant based protein.

3 Vegan Sandwiches with Plant-Based Protein (Gluten Free)

gluten free hot dog buns

chickpeas,

avocado

lemon juice

salt/pepper

greens

tomato

Optional garnish: 3 Tablespoons chopped cilantro

gluten free bagels

“everything” seasoning (or homemade). See notes

hummus

marinated green olives, finely chopped. NO pits.

cucumber

bell pepper, sliced

sprouts

Salt and black pepper,

vegan bread (Gluten free)

almond butter

strawberry slices

Mint

In a small bowl, mash together the chickpeas and avocado. Mix in your olive oil, lemon, garlic, and spices. Taste and adjust as needed.

Place leafy greens in the center of each hoagie. Spoon 1/4 c avocado mash on top of each hoagie topped with diced tomato and cilantro. Salt and pepper to taste.

If taking the sandwich to go, wrap in foil or store in glass lunch box. For meal prep, make the avocado mash 1 day ahead, store in small container in fridge. Add to hoagie sandwiches when ready to plate/eat.

Smashed Chickpea Avocado Salad Hoagies

In a small bowl, mix the hummus, everything seasoning, and olives. Set aside.

Schmear a thin layer onto each bagel bottom and top with the everything hummus mixture. Then layer the cucumber, bell pepper, 2 tbsp more of everything hummus mix, then sprouts, and fresh basil. Salt/pepper to taste

If taking the sandwich to go, wrap in foil or store in glass lunch box. For meal prep, make the hummus mix may be made 1 -2 days ahead, store in small container in fridge.

Everything Green Bagel Sandwich

Mix together the maple syrup and cinnamon.

Top 16 allergy friendly recipes from across the web

The most viewed allergy friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grain-Free Apple Honey Cake

Gluten-Free Chocolate Chip Skillet ...

Turkey Sausage Patties With Apple

Microwave Poached Eggs

Pressure Cooker Chili

Instant Pot Braised Beef and Ginger...

Gluten Free Nut Free Granola

Tomato Free Pizza Sauce

Extra Fluffy Gluten Free Biscuits

3 Vegan Sandwiches with Plant-Based...

S'mores Trail Mix (nut free!)

25 Best Vegan Paleo Recipes

Baked Vegan Donut Recipe (Gluten Fr...

Vegan Whipped Coconut Cream Frostin...

Butternut Squash, Black Beans & Gre...

Easy Gluten-free Rice Bread (No pot...

Top 16 allergy friendly recipes from across the web

The most viewed allergy friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grain-Free Apple Honey Cake

Gluten-Free Chocolate Chip Skillet ...

Turkey Sausage Patties With Apple

Microwave Poached Eggs

Pressure Cooker Chili

Instant Pot Braised Beef and Ginger...

Gluten Free Nut Free Granola

Tomato Free Pizza Sauce

Extra Fluffy Gluten Free Biscuits

3 Vegan Sandwiches with Plant-Based...

S'mores Trail Mix (nut free!)

25 Best Vegan Paleo Recipes

Baked Vegan Donut Recipe (Gluten Fr...

Vegan Whipped Coconut Cream Frostin...

Butternut Squash, Black Beans & Gre...

Easy Gluten-free Rice Bread (No pot...

The most viewed allergy friendly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine