More Gluten Free and Dairy Free Ideas

Hi friends!

Today I am going to share a couple more recipe ideas that are winners in my home and I hope they will be winners in your home too. :)

Easy Dairy Free Overnight Oatmeal 

Dairy free overnight oatmeal is a perfect make-ahead breakfast option for busy mornings! Vegan and gluten-free. 

 Prep Time 5 minutes

 Total Time 5 minutes

 Servings 1

 Calories 600 kcal

 Author Kelly Roenicke

Ingredients

• 3/4 cup certified gluten free oats
• 3/4 teaspoon cinnamon
• 1 1/4 cup non-dairy milk I used unsweetened coconut milk beverage
• 1/2 Tablespoon maple syrup
• 1 Tablespoon sunbutter
• 2 Tablespoons dried cranberries
• 2 Tablespoons pumpkin seeds
• 1/2 cup apple chopped
• 2 teaspoons chia seeds

Instructions

1. Put the oats and cinnamon in a jar, and pour in maple syrup and non-dairy milk. Stir well.
2. Place a lid on the jar and refrigerate overnight. In the morning, stir the oatmeal and add the desired toppings - sunbutter, apple, pumpkin seeds, dried cranberries, or anything else you desire. Enjoy!

Apple Crisp Bars (Gluten Free, Vegan).

These gluten free and vegan apple crisp bars are a delicious fall dessert!

 Course Dessert

 Cuisine Dairy Free, gluten free, vegan.

 Servings 9

 Calories 411 kcal

Ingredients

For the crust:

• 1 cup gluten free oat flour*
• 2/3 cup pumpkin seeds
• 1/2 cup gluten free oats
• 1/3 cup organic cane sugar
• 1/2 cup vegan buttery spread chopped into small pieces
• pinch sea salt
• 2 Tablespoons water

For the apple filling:

• 3 Granny Smith apples peeled and sliced thin
• 3 Tablespoons organic cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger

For the crumb topping:

• 6 Tablespoons vegan buttery spread cut into small pieces
• 1 cup gluten free oats
• 1/4 cup gluten free oat flour*
• 2/3 cup light brown sugar or coconut sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees. 
2. Place the pumpkin seeds in a mini food processor and pulse until a fine flour forms.

Make the crust:

1. In a large bowl, combine the oat flour, ground pumpkin seeds, oats, organic cane sugar, and sea salt. Add the vegan buttery spread and use a pastry cutter or two knives to mix the butter into the flour. Add the 2 Tablespoons of water and mix it until it comes together as a thick dough.
2. Place the dough into an eight inch square glass baking pan and use your hands to spread it out and pat it down. Bake for 10 minutes while you make the apple filling and crumb topping. Set the empty bowl aside so that you can mix the crumb topping in it as well.

Make the apple filling:

1. Place the thinly sliced apples in a large bowl and add the ground ginger, cinnamon, and sugar. Stir to combine. 

Make the crumb topping:

1. In the bowl you used to make the crust, combine the oats, oat flour, brown sugar, cinnamon, salt, and vegan buttery spread. Combine with a pastry cutter until the oat mixture looks like a crumbly topping. 
2. Spread the apples evenly over the crust. Sprinkle the buttery oat topping all over the apples. Bake at 350 degrees for about 35-40 minutes. 
3. If the topping starts to get too dark, cover it with a piece of foil. Let these bars cool for at least 20 minutes before serving. Top with ice cream or coco whip if desired. 

Recipe Notes

*If you cannot find oat flour, you can make your own by grinding gluten-free oats in the food processor. Just process them until they turn into a fine flour.

If you would like to see more recipes, I encourage you to go to https://theprettybee.com/20-easy-gluten-free-dinner-recipes/  She has some awesome recipes that are healthy and delicious. My Autism spectrum son gives these two and some others that I tried 2 thumbs up :) 

As always any questions/concerns/ or just saying hi feel free to email me at barbgadway@live.com. if you have any favorite recipes that your family likes feel free to share or if you have a website for these types of recipes, please email me and I will feature them on a future blog. :) HUGS and Much Love to all !!!!!!!