2 Holiday Treat Recipes: Gluten and Dairy-Free (Allergen-Friendly!)
Are you looking for easy and delicious holiday treats that are both gluten and dairy-free? Then you came to the right place with these dietitian-approved recipes!
I don’t know about you, but there is something about the holidays and colder weather that makes me crave sweet treats. I often find myself experimenting with different recipes to find the best desserts.
If you are new here, then you might not know that my diet is both gluten and dairy-free. Because of this, when I am making recipes, I am often trying to modify them to fit my dietary preferences. Can you relate to this?
With that being said, one of my favorite activities is taking traditional recipes and putting a healthy, allergen-friendly spin on them. This may look like substituting and modifying ingredients to fit my personal dietary preferences. Additionally, in my practice as a dietitian, I am often looking around for recipes for my clients who have food allergies and sensitivities.
Today I am going to be sharing two of my all-time favorite holiday sweet treat recipes: Banana Pumpkin Bread and Chocolate Crinkle Cookies.
Trust me when I say that you are going to fall in love with these recipes. I think my Dad ate one batch of these crinkle cookies in one day (I am not kidding!). So whether you are looking for a recipe to bring to a family gathering, or you just want to make yourself a treat, these recipes are for you!
As I mentioned, they are both gluten and dairy-free if you have allergies or sensitivities to either. Feel free to modify and substitute ingredients as you see fit.
Let’s get started!
Do you or someone you love have a food allergy? If so, I highly recommend checking out my article on how to navigate the holidays or celebrations with food allergies!
banana pumpkin bread (allergen-friendly!)
Ingredients:
2 c. granulated sugar
2/3 c. Mashed banana (or sub oil here) + 1/4 c. Water
4 eggs
2/3 c. water
1 (15 oz.) can 100% pure pumpkin
1/2 c. mashed ripe banana (about 2 medium-sized bananas)
3 1/3 c. Bob’s Red Mill 1-1 Gluten Free Flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
2 tsp pumpkin pie spice
Baking Instructions:
1. Start your prep space with two separate bowls, in the first bowl start with dry ingredients. Combine your gluten free flour, salt, baking soda, baking powder, pumpkin pie spice, ginger, and cinnamon.
2. Combine the sugar and 2/3 c. mashed banana mixture (the 1/4 c. water adds moisture) and beat on low until well combined. Add in each egg one by one.
3. Slowly add the flour mixture to the wet mixture, adding in the 2/3 c. water as you go. You will want to alternate these to help keep the batter moist.
4. This is where you will have either two loaf pans, a loaf and 9 mini loafs, or 18 mini loafs. Pour the batter into your pan of choice. You can sprinkle with option chocolate chips.
5. Bake at 350 ℉. The mini loaf pan takes about 30 minutes to bake. The 10 x 5 loaf pan takes roughly 60 minutes. Insert a toothpick and continue baking until it comes out clean.
6. Let the bread cool for about 5 minutes and remove to cool separately on a cooling rack or tray. Store in the fridge once it’s completely cooled. Enjoy within one week (if it lasts that long!!).
chocolate crinkle cookies (Allergen-friendly!)
Ingredients:
2 cups unsweetened cocoa powder (I used the Hershey brand of their dark cocoa powder)
4 cups of bob's red mill 1-1 gluten free flour
3 tsp baking powder
1/2 tsp salt
2/3 cup coconut oil (measure and then melt and let sit to cool for a couple minutes)
3 cups white sugar
6 tsp vanilla
8 large eggs
1 cup powdered sugar
Baking Instructions:
1. Combine cocoa powder, flour, baking powder, and salt
2. Using a mixer on low, cream the oil, sugar, and vanilla together
3. Add in one egg at a time on low speed (about 8-10 seconds of mixing per egg)
4. Add the dry ingredients to the wet ingredients in the mixture slowly while continuing to mix on medium-low speed (dough will be thick!)
5. Chill the dough in the fridge covered for at least an hour (I chilled mine overnight and for two hours, I preferred the overnight dough when coating)
6. Roll cookies into 1 in balls and coat them in powdered sugar (coat your hands in powdered sugar for help with rolling)
7. Bake at 350°F for 15 minutes! I'm at altitude and 15 minutes was perfect, but keep an eye on the oven and remove them once the cookies have spread out and cracked!
8. Once they're fresh out of the oven, let cool for 3-5 minutes and move them to a cooling rack!
I hope you have a great holiday season!
Regardless of when you stumble upon this recipe, I hope you enjoy yourself during these times of good food and celebration. Even if you are someone dealing with food allergies or dietary preferences, you can still make amazing and delicious treats!
If you are looking for additional guidance and support as the New Year approaches, reach out to me through my services page and let’s set you up with an introductory call. There is no better time to invest in your health!