Categories
Breakfast Dessert Kid-Friendly Snacks Uncategorized

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

If you follow us on INSTAGRAM you know all about these Sweet Potato Muffins. The recipe is simple to make and requires a short list of ingredients including almond flour making it a grain-free alternative.

Wait! It gets better – skip the mixing bowls and all the ingredients into a blender! Yes, blender! Why spend extra time in the kitchen when you don’t have too!

My goal with this blog (and FlipBox) is to share healthy recipes that are simple to make and require minimal time in the kitchen. So if there is a way to cut corners and save me some time, you better believe I’m gonna do it! Wouldn’t you?

We hope you enjoy these moist, tender, not too sweet and oh so delicious muffins! Let us know what you think!

Btw – we are now live on Pinterest! Make sure to follow us, comment and upload your best FlipSide recipe photos!

 

Ingredients

2 cups almond flour

½ cup coconut palm sugar

1 tbsp baking powder

1 tsp cinnamon

1/8 tsp salt

1 cup mashed sweet potato

½  cup dairy free milk

½  cup unsweetened applesauce

½  cup coconut oil, melted

2 eggs

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray
  2. Add all the ingredients into a blender and blend until a batter is formed
  3. Scoop spoonful’s of the batter evenly into the prepared muffin liners
  4. Bake 25-30min or until a toothpick inserted comes out mostly clean
  5. Remove from the oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely
  6. Serve and enjoy!

These muffins are freezer friendly! Make an extra batch and save for later. 🙂

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Categories
Breakfast Favorites Kid-Friendly Snacks

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins

Healthy Gluten Free Blueberry Muffins are here!

It’s incredible how fast the summer came and went, no? We had an action-packed summer. We took Caro to Sesame Place (bless your heart if you’ve gone more than once, btw), Philly, the Coney Island Aquarium, she was all over the place. She had so much fun you’d think she’d reward us with NO MORE TEMPER TANTRUMS, right? Nope…still happening!

Anyway, NYC Schools start classes today and we want to wish all the littles (and not so littles) a happy and successful year! GOOD LUCK!

Joe is dropping Caro off at school today. Unfortunately, I have to miss her first day and head to work. Huge *sigh* #thestrugglesofworkingparents – it’s days like today that I wish I had more flexibility in my schedule but those days will come!

Don’t worry this isn’t turning into a sad post, HA! It’s quite the opposite – it’s a happy post b/c I get to share this AMAZING recipe with you! 🙂

I made these DE-LICIOUS, Healthy and Gluten Free Blueberry Muffins over the weekend and froze them. Thawed them out yesterday and boom…they were fresher than fresh this AM! I packed one in Caro’s lunch box, Joe had a few and I took some to work – everybody wins!

They are the perfect amount of sweet without being too sweet, healthy and most importantly, easy to make! We hope you like them.

BTW – how did you guys like our last post? Were the recipes helpful? Have you made them? if so, don’t forget to share your thoughts, comments, and pictures if you have them by tagging us on INSTAGRAM or FACEBOOK 

Ok – here’s the recipe! Happy Baking, guys!

Ingredients

2 ripe bananas, mashed
¼ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
2 cups gluten-free oat flour
1 cup fresh blueberries

Instructions

  1. Preheat the oven to 400°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray.
  2. In a large bowl, whisk the eggs. Add the mashed bananas, maple syrup, vanilla extract, salt, and applesauce and combine. Then mix in the baking powder and oat flour.
  3. Gently fold in blueberries, then scoop spoonfuls of the batter evenly into the prepared muffin liners.
  4. Bake for 5 minutes at 400°, then turn the heat down to 350° and bake for an additional 18 minutes.
  5. Let cool before serving.
  6. Enjoy!
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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Categories
Breakfast Favorites Kid-Friendly Snacks

4 Breakfast Flips For Back to School

4 Breakfast Flips For Back to School

Raise your hand if you’re fresh out of ideas on what to make for breakfast before the littles head back to school next week! I totally hear you and came to help! Because let’s face it, we are all on the same boat!

Real TALK! Depending on Caro’s mood (she’s moody now, guys) she’ll either have an impressive bowl of lentils, veggies, and rice or dairy free chocolate chips and a yogurt…NOTHING ELSE! There’s no in between and because there is no in-between I need to make sure she has a healthy, hearty breakfast that keeps her full and alert just in case lunch isn’t as successful as I planned.

I rounded up four of her favorite breakfast recipes, recipes I know she loves and gets excited about and gave them a tweak! BOOM – one less thing to worry about during the most stressful week of the year!

These recipes are my go-to and I’m here to SHARE them with YOU!

Remember to plan ahead, and if time allows, get them excited to help you in the kitchen.

Good luck, guys! We GOT THIS!

 

 

1.Vegan Banana Chocolate Chip Bars

Guys! This recipe is F (yup I dropped the F bomb) amazing. I always share it with my co-workers, my friends, my neighbors. People ask me for this recipe all the time. It’s GOOD and FILLING! Best part? It’s dairy FREE! Store leftovers in an airtight container and save them for afternoon snacks later in the week, or take some to work if you haven’t already inhaled ½ the batch! 🙂

You can also add nuts (if the school isn’t a NUT free school, super important) or ¼ cup hemp or chia seeds if your kids tolerate chia seeds. Use this recipe to sneak in some seeds or healthy fats!

2. Gluten Free Double Chocolate Pancakes

Holy Moly THESE pancakes are EVERYTHING! Light, fluffy, moist, not too sweet, PERFECTION! Not gonna lie, these take a little more time than the other recipes on this list but not by very much. I suggest making them on a Sunday and saving 1/2 the batter for Monday or saving this recipe for a morning when you have a little more time (if that’s even possible?)

These pancakes are the perfect example of how eating healthy CAN be delicious! Can’t wait for you to try!

 

 

3. Fluffy Gluten Free Pancakes

If it ain’t broke DON’T FIX IT. Aka – don’t spend hours searching new recipes when you can add fun ingredients to recipes you already know they love. I’ve shared a few versions of this recipe and each time I added a new ingredient. My goal is to get Carolina excited about a healthy breakfast that will give the energy she needs to go on with her business (whatever important business 3-year-olds have these days)

Ok, so here I added ¼ cup dye-free sprinkles to the mix before cooking, then a few more sprinkles before serving and done! You can also add dairy-free chocolate chips. Note: I tend to skip the maple syrup when I add chocolate chips or add fewer chocolate chips if they MUST have the syrup. Chopped berries? Hemp seeds? Anything goes. This recipe is almost impossible to mess up. Try it!

4. Dairy-Free Oatmeal Bars

This recipe is loosely adapted from Bob’s Red Mill (HEY, BOB!). I love it and share it with you because it’s a great breakfast idea for the entire family. It’s basically a bowl of oatmeal on-the-go because let’s face it, hot oatmeal is great and everything but gets boring, who’s with me?

Don’t care or like preserve? Skip it, we don’t judge! Drizzle a little honey instead. Here’s the recipe:

Ingredients
1/2 cup ghee, melted
1 tsp vanilla extract
1 cup gluten-free oat flour
1 cup gluten-free rolled oats
1/2 cup coconut palm sugar
1 tsp arrowroot powder
1 tsp baking powder
1 tsp lemon zest
1/2 tsp Sea Salt
2/3 cup naturally sweetened preserve (optional)

Instructions
Preheat oven to 375°F. Grease an 8×8-inch baking pan. In a medium bowl, combine ghee and vanilla extract. Stir in flour, oats, sugar, arrowroot powder, baking powder, lemon zest and salt until combined. Press mixture into bottom of baking pan. Evenly spread homemade preserve on top and bake, 20-25 min. Let cool before cutting into bars and serving.

Note: Refrigerate for up to 2hrs for a firmer consistency.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Categories
Dessert Favorites Kid-Friendly Snacks Uncategorized

Light, Cakey Brownies (GF)

Light, Cakey Brownies (GF)

Do you prefer a Fudgy Brownie or a Light, Cakey Brownie? I choose cakey and Joe LOVES Fudgy with…wait for it….walnuts (if you follow me on Instagram I talk about Joe’s walnut obsession quite a bit).

Brownies are cool and all but sometimes it’s just too much – too dense and too much chocolate. I know, I know most people will think I’m crazy but it’s how I feel, mmk? 🙂
SOOO I developed the recipe for these Light and Cakey Brownies hoping Joe would change his mind and it worked. He said “these are delicious but you know what’s missing…WALNUTS!” *sigh! Noted for next time, Joe!
Made with natural ingredients like cassava flour (a gluten-free alternative to all-purpose flour) and coconut palm sugar, these little gems make the perfect dessert or snack. Plus they’re better-for-you and insanely delicious.

Ingredients

1 stick grass-fed unsalted butter

1 cup coconut palm sugar

3 eggs

½ cup cocoa powder

1 tsp instant coffee

½  tsp baking powder

½ cup semi-sweet dark chocolate chips, melted

¾  cup cassava flour

¼  tsp xanthan gum

¼ tsp sea salt

Instructions

  1. Preheat the oven to 350 ºF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!

So now tell me, are you Fudgy? Or Cakey? 🙂

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Categories
Favorites Kid-Friendly Snacks

Easy, Kid-Friendly Tahini Cookies! Vegan, GF

Easy, Kid-Friendly Tahini Cookies! Vegan, GF

It’s Summertime which means the kids are in and out of camp and spending more time at home. I like to keep Caro busy when she’s home. Sometimes we paint or have play dates in the park. Other times we bake healthy desserts like these vegan, gluten-free Tahini Cookies made with simple ingredients like toasted sesame seeds, coconut palm sugar, and oat flour. My mom, Nannette, was in town when we worked on this recipe. It’s a fun, easy way to get the kids (and adults) in the kitchen and interested in healthy baking.

Our friends at MINI MAGAZINE loved the recipe and we hope you love it too! Happy Baking!

Ingredients

¾ cup tahini

1 cup date syrup (or maple syrup)

½ tsp sea salt

2 tsp vanilla extract

2 cup gluten-free oat flour

Toasted sesame seeds (optional)

Instructions

  1. Preheat oven to 325 degrees F. Grease 2 baking sheets or line with parchment paper and set aside.
  2. Add tahini, date syrup, salt, and vanilla extract to a small saucepan over medium heat. Heat for a few minutes while stirring frequently until the ingredients are well combined. Remove mixture from heat and let cool, 10-15min.
  3. Transfer the tahini mixture to a large mixing bowl, add the oat flour and mix until a rough dough forms (You might need to use your hands for this)
  4. Roll 1-2 tbsp of dough using the palms of your hands then flatten slightly
  5. Place cookie batter on cookie sheets with about 1-inch gaps in between to allow for spreading
  6. Sprinkle with toasted sesame seeds and bake 10-15min or until cookies begin to brown
  7. Cool completely before serving
  8. Enjoy!

That’s my MAMA helping out with the recipe, Hi Mama! 🙂

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Categories
Breakfast Dessert Favorites Kid-Friendly

Gluten-Free Double Chocolate Pancakes

Gluten-Free Double Chocolate Pancakes

Happy Wednesday! Joe and I are back from the most amazing trip to Devon, the English countryside where our friends Katie and Craig got married. We stayed in a beautiful hotel – Hotel Endsleigh – just 2.5hrs south of London by train. The hotel is set in 100 acres and has the most beautiful gardens and views of the river, it was magical and an experience we will never forget.

The bride and groom served healthy meal options to meet all dietary needs complete with an assortment of tea served in antique silver teapots, gluten-free sandwiches, dairy-free desserts and vegan entrees. It was like living in a dream and it was fabulous.

The only way I can top the amazingness of our trip is with these Gluten-Free Double Chocolate Pancakes made with Bob’s Red Mill Paleo Baking Flour and Enjoy Life Dairy-Free Chocolate Chips. They are moist, satisfying and not too sweet. It’s like having a healthy breakfast that taste like dessert. We hope you enjoy the recipe plus a picture of us at the wedding. And yes, I wore a fascinator! 🙂

Ingredients

2 cups gluten-free Paleo Baking Flour

½ cup dairy-free chocolate chips

½ coconut palm sugar

3 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

4 eggs

1 ½ cup dairy-free milk

1 tablespoon vanilla extract

1 tablespoon ghee, melted (more for frying)

Instructions

  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla, and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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Featured On:

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Contact Us   |   Updated January 2018

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Gluten-Free Vanilla Cake With Chocolate Frosting

Gluten-Free Vanilla Cake With Chocolate Frosting

Are you searching for a perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy? Well, you’ve come to the right place. I’ve worked long and hard to perfect this recipe and I can guarantee you will love it.

This recipe works great as the base for other cake recipes too. Add 1 cup fresh, sliced strawberries for a Light Strawberry Cake, or 1/2 cup dairy-free chocolate chips for a Vanilla Chocolate Chip Cake (make sure to reduce the amount of coconut palm sugar in the recipe so it’s not too sweet), or 1-2 ripe bananas for a Sweet Banana Cake. Honestly, the recipe is fool-proof and anything goes.

Oh, and this Chocolate Frosting made with ghee (YUM!) is just the icing on the cake, literally! Now, let’s BAKE!

Vanilla Cake

Dry Ingredients

2/3 cup coconut flour

2/3 cup arrowroot powder

2/3 cup gluten-free oat flour

¾ cup coconut palm sugar

½ tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

 

Wet Ingredients

5 eggs at room temperature

1/2 cup unsweetened applesauce

1/3 cup coconut oil, melted

1/4 cup unsweetened almond milk

1 1/2 tablespoon vanilla extract

 

Chocolate Frosting

1 cup Spectrum Organic non-hydrogenated palm shortening

½ cup ghee

1 cup organic coconut palm sugar

¼ cup unsweetened coco powder

Frosting Instructions – In a mixing bowl combine all of the frosting ingredients with a handheld mixer.

Cake Instructions – Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).

NEWS UPDATE: We are thrilled to announce our collaboration with  Mini Magazine. Each month we will share an exclusive recipe (like this one) plus healthy, family-friendly food FLIPS. Make sure to check it out. 

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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Featured On:

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Contact Us   |   Updated January 2018

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Dessert Favorites Kid-Friendly Snacks

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

I promise you these Hazelnut Chocolate Chip Cookies will win the family over. They’re perfect for dunking in (non-diary) milk, making ice ‘cream’ sandwiches or by themselves – honestly, anything goes.They’re also VEGAN, gluten-free, refined sugar-free and perfect for baking with smaller kids because all you really need is ONE mixing bowl and a few simple ingredients. Have fun with the recipe and let us know how you like it. Happy baking!

Ingredients

1 ¼ cup coconut palm sugar

1 teaspoon sea salt

½ cup coconut oil, melted

¼ cup almond milk (any nut milk works)

1 teaspoon vanilla extract

1 ½ cup gluten-free oat flour

½ teaspoon baking soda

1/3 cup toasted hazelnuts

1 cup dairy-free chocolate chips

Instructions

 

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
  3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
  4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chips and toasted hazelnuts.
  6. Cover the cookie batter and chill for 30 minutes.
  7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
  8. Bake 12-15 minutes or until cookies begin to brown.
  9. Cool completely before serving. Enjoy!

PS – Check out the “Print Recipe” button below. Now you can print our recipes or save them to your mobile device. 🙂

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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Featured On:

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Contact Us   |   Updated January 2018

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Easter Inspired Brownie Nests

Easter Inspired Brownie Nests

Happy almost Easter, guys. If you’re like us you don’t have anything prepared for Easter Sunday. Joe and I still working on baskets and of course the dessert menu which will definitely include these cute Brownie Nests. They’re gluten-free and refined sugar-free so you can add a not-so-healthy topping because it’s Easter and calories don’t count, right? 🙂 I shared the recipe on Food Solutions Magazine last month and everyone loved it. We hope you like it too.

Ingredients

2/3 cup warm water

1 cup unsweetened cocoa powder

2/3 cup coconut oil

2 eggs, at room temperature

2 teaspoons vanilla extract

2 cups coconut palm sugar

1 cup gluten-free oat flour

1 cup tapioca flour

1 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon ground coffee

Pinch of sea salt

Instructions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, oat flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the oil, eggs and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow to cool completely before decorating.
  8. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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Featured On:

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Contact Us   |   Updated January 2018

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Dessert Favorites Kid-Friendly Snacks

Gluten-Free, Refined Sugar-Free Bread Pudding

Gluten-Free, Refined Sugar-Free Bread Pudding

Happy Wednesday, guys! Here’s a simple and healthy alternative to traditional Bread Pudding that is absolutely delicious and guilt-free!  I’ve made the recipe half a dozen times (because Joe loves it) and also shared it with our friends at Mother Magazine. Hope you enjoy making it as much as we do.

Ingredients

6 cups stale gluten-free bread, cut into 1-inch cubes (about 6 slices)

4 eggs, lightly beaten (let the bread soak in egg mix for 1 hour before baking)

1 (13.5 oz) can full-fat coconut milk

½ cup water

¼ cup vegan butter

½ teaspoon vanilla extract

½ cup coconut palm sugar

½ cup raisins

1 teaspoon nutmeg (or cinnamon)

¼ teaspoon salt

Instructions

Preheat oven to 350 °F. Grease two 8oz ramekins. In a saucepan over medium heat, heat coconut milk, water, butter, vanilla extract, coconut palm sugar, raisins, nutmeg, and salt until butter is melted and the mixture is hot. Remove from heat and let cool, 3-5min. Pour mixture over soaked bread cubes and combine well. Scoop bread pudding mixture into prepared ramekins. Place ramekins into a larger pan and add about 1 inch of water to the outer pan (water bath). Bake in preheated oven, 50-60min or until edges are firm and golden brown and a knife inserted comes out mostly clean. Remove from oven and let cool. Serve and enjoy!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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Featured On:

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Contact Us   |   Updated January 2018