Gluten Free Kid-Friendly Snacks & Desserts
Hold up, you want my very best recipe of all? Get everyone involved!
Here are three tips for how to engage you kids in the kitchen.
Include you little one(s) in the entire food system, from shopping, food planning and prep along with serving.
One thing I realized really quickly when I saw the long-term commitment my kids and their Dad have to have with their gluten free diet is that they need to help themselves. All of you needy boys, do you hear me!?
Jokes aside, I have had my youngest in the kitchen with me since day one. I would plop him up on the counter to help engage with the whole dance of getting our food from raw food source, to completed meal.
Ask.
Ask your kid what they want to munch on; to point to food they’re curious about; if they want to come with you shopping and have a hot-drink date for their hard work? I mean, the questions are endless, but the point is to include them in this process. I like to get my youngest to look through cookbooks geared to kids and pick some recipes to try. We will shop the list and he’ll take the lead when we get back in the kitchen.
Give them too much rope.
Stand back. Let them squirm a bit. The first time my kids cracked eggs, they all had different reactions to the gross that then encompassed their ‘freshly washed hands, mum!’. i like to watch them pick the pots, utensils, knives etc they think they need and just sort of hang back. Yes, it can be hard and I’m in no way saying watch you kid grate his knuckles, but the only way YOU learned not to cut your finger off, was to not cut your finger off, right? Same same.
Reel them back in.
Make no joke of the efforts they had in the meal everyone is enjoying at meal time. I like to get whomever helped out the say what they did and what was maybe good/bad about it. Teaching your kids to be proud of this skill is great, but teaching them how to inspire and educate everyone at their table about their meal, to maybe even take a swing at it, well that’s what it’s all about.
xoxo,
When I was little I was not really into sweets.
I mean, I was an adult before I had my first rice krispee treat. What a loss, I know, hey?!
I don’t know if it was because everything was just too sweet or I just would get a sore stomach…I don’t know guys. I can’t remember last week.
But what I do know is my kids are always game for whatever I throw at them on their dinner plate if they see tasty dessert or snack of some sort as a reward if they comply.
I serve greens like it’s going outta style, so the greener the plate, the better the dessert…protein balls aren’t going to fly after my green bean casserole is served.
Here is a collection of our favs for you to check out, I hope you’ll give them a try and leave a link to your fav recipe with me on your fav social media channel or below.
These are the best! I am not a huge peanut fan so I sub in roasted almonds or pistachios. These are sweetened with dates and are a great snack to have little hands help you with!
Check out the recipe here.
This recipe is great for muffins too, just cut down your cook time. I use Bette Hagman's Four Flour Blend here, but an all purpose gluten free works well too.
Recipe can be found here
This simple snack requires you to melt chocolate and throw stuff at it. I know you can do it! Check out the recipe here.
½ banana
½ cup chopped kale
½ cup blueberries - fresh or frozen
1 scoop protein powder
1 tablespoon flax seed meal
½ teaspoon cinnamon
two handfuls ice or more to taste
1 cup (200g) pineapple, cut into chunks
1 banana, peeled and cut into chunks
1 cup (240ml) almond milk
2 scoops protein powder
ice
1 scoop vanilla protein powder
1 cup fresh or frozen strawberries
½ frozen banana
8 oz unsweetened coconut milk
¼ cup flaked coconut
ice if desired (or using fresh strawberries)
makes 8 dozen cookies
Ingredients:
3 tbsp ground flax meal
9 tbsp water
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tsp vanilla
1/2 cup baking cocoa
2 1/2 cups gfree flour blend*
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
Icing sugar for rolling, approx. 1 cup
Method:
Preheat oven to 350℉
Place flax in a large bowl, add water and mix with a whisk. Let stand for 5 minutes
Add melted coconut oil, maple syrup, and vanilla and mix well.
Sift in dry ingredients, mix until the dough comes together.
Roll into 1 inch balls. Roll each ball in icing sugar in small bowl until coated.
Arrange 2 inches apart on greased or wax lined baking sheets.
Bake for ten minutes. Cookies will be soft. Let stand on sheets for 5 minutes then transfer to a wire rack to cool.
Super yum. Don't forget about dessert's too! This one is filled with wholesome ingredients and even boosts a hidden kale element to up the antioxidant levels.
What human of any age doesn't love this simple and yummy dessert? Make it vegan by using coconut oil in the batter and a coconut milk whipped cream. It's soooooooo good!
you will need: bean flour mix, strawberries, & chilled coconut milk to make vegan
For recipe, click here
I have a real sweet tooth for fudge, and this recipe is one that I can get behind. With just THREE ingredients and no refined sugar, this is a total winner.
For recipe, visit Arman's website here.
If you follow me on instagram, you might remember I made this cake in my rice cooker one day and my whole culinary world was transformed! Check out my recipe here and use whatever stone fruit you have on hand
I love baking with beans, it's one of my favourite little kitchen secrets from my kids. A great way to hide some serious protein, and not feel too guilty about it all. Keep black and white beans stocked in your cupboards and there will never be an excuse for why you can't jam more protein anywhere!
Click the photo or here for full recipe details.
Well HELLO, Lover. This take a little bit of prep, but what yummy dish doesn't? Another treasure for Erin over at It's To Die For, this one is great for special occasions like Thanksgiving or Christmas, or shedding 5lbs. Whateves. There is only one rule: You make these you HAVE TO SHARE. With me. ASAP.
Click the pic or here to get your hands on this recipe you'll sure to print, laminate and sleep with under your pillow every night.
Super moist and fudgy double chocolate glazed donuts. Heck yea!
For the Doughnuts
3/4 cup GFree flour mix
1/3 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt , to taste
2 and 1/2 tablespoons melted coconut oil, cooled to room temperature
1 egg (use flaxseed egg for vegan)
1/4 cup packed brown sugar*
3 tablespoons granulated sugar*
1 and 1/2 teaspoons vanilla
2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)
For the Glaze
3/4 cup icing sugar*
3 tablespoons cocoa
3-4 tablespoons coconut cream
2 teaspoons corn syrup light or dark
sprinkles optional
Instructions
Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa, baking soda and salt.
In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.
Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.
Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.
Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.
*Healthy Alternatives:
To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.
I love these topped with white icing and sprinkles like here or chocolate glaze from these double chocolate donuts.
Ingredients
1 cup GF flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup granulated sugar*
1 egg (or flax egg for vegan)
1/4 cup buttermilk, or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)
3 tablespoon milk
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
For the Glaze
3/4 cup icing sugar*
3-4 tablespoons coconut cream
2 teaspoons corn syrup light or dark
sprinkles optional
Instructions
Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa, baking soda and salt.
In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.
Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.
Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.
Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
While the doughnuts are cooling, make the glaze. Whisk together the icing sugar and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.
Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.
*Healthy Alternatives:
To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.
Vinegar Pastry:
1 cup white rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded tsp xanthan gum
3/4 tsp salt
1 tbsp sugar
3/4 cup shortening
1 egg, lightly beaten
1 tbsp vinegar
2-3 tbsp ice water
directions:
In a medium bowl, whisk together the first 6 ingredients. Cut in shortening. Blend together the beaten egg, vinegar and water. Stir into the flour mixture, holding some back, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)
Form 2 balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll out, one at a time between 2 sheets of plastic wrap dusted with sweet rice flour. To place in pie tin: Remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For crust to be used later, bake in a preheated 450 over for 10-12 minutes. For a filled pie, follow directions for that out.
-The Gluten-free Gourmet, Bette Hagman.
I’m the sassy pants behind all the content you will find here and on my podcast, Karina Talks Too Much. My guests and I share a wealth of information on topics in health, wellness & online business and we are not afraid of coming in hottttt. Check out the most played episode here and be sure to pick up my free gluten-free guide below. You’ll score daily emails from me for one week sharing a bunch of information about how to go gluten-free and not lose your shit.
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makes 3 dozen
INGREDIENTS
===Cookies===
½ cup unsalted butter, at room temperature
⅓ cup sugar
1 egg white
½ teaspoon gluten-free pure vanilla extract
½ teaspoon pure almond extract
1 ¼ cups gluten-free flour blend*
⅛ teaspoon salt
===ICING===
1 cup powdered sugar
3 Tablespoons milk
½ teaspoon pure almond extract
food colouring
Sprinkles
INSTRUCTIONS
In a large mixing bowl, cream together butter and sugar. Beat in egg white, vanilla extract, and almond extract. Add in the flour and salt, mixing thoroughly.
Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 2 hours.
Preheat your oven to 350 degrees F.
Place your chilled cookie dough on a silicone baking mat or a large sheet of parchment paper, cover with a sheet of plastic wrap, and roll the dough to about ¼” thickness using a rolling pin. Place the rolled out dough back in the refrigerator for 15 minutes to chill.
Once the dough is rolled out and chilled, cut into desired shapes and place the cut outs on a baking sheet, working quickly.
Repeat steps 4 & 5, until all the dough is cut out.
Bake cookies for 8-10 minutes, or until just barely starting to brown on the bottom. Remove from oven and allow to cool completely.
Once the cookies are cool, mix all of the icing ingredients together, except for the food colouring. Separate into 3 small, deep bowls. Add two drops of blue food colouring to one bowl, and two drops of food colouring to another bowl, stirring both until colour is fully incorporated.
Dip each cookie into the desired frosting and then add sprinkles on top. Allow the cookies to set completely before eating.