Dairy Free Dude's GF/DF Overnight Oatastic!

This recipe was given by Logan! Great for make-head travel needs, or while camping.

Allergy Information: Free from the TOP 9 Allergens - milk/dairy, tree nuts, peanuts, soy, shellfish, fish, sesame, eggs, and wheat/gluten. (CONTAINS OATS)

Ingredients:

• 2 cup GF Organic Rolled Oats (not quick cook)

• 1/2 cup Dairy Free Yogurt (flavor of choice)

• 1 cup Diced fresh fruit

• 1 teaspoon Dairy Free/Gluten Free Vanilla flavoring

• 3 tablespoons Maple syrup (100% pure, not pancake syrup), OR 2 tablespoon Honey, OR 2 tablespoon Agave Nectar (choose 1 option)

• 1 1/2 cup Dairy Free Milk

• 1 tablespoon Dairy Free Fruit jam*

* This is optional but adds a nice zing, especially if it’s homemade and/or coordinated with yogurt flavor. We most often opt for blueberry, strawberry, or raspberry batches.

Procedure:

1. Wash and chop fresh fruit. Set aside.

2. In a large bowl, measure out rolled oats.

3. Add in the fresh fruit and all other ingredients. Mix well.

4. Seal with lid and chill overnight in the refrigerator.

5. In the morning, divide as you wish. Can make 4 portions, or 3, or 2, or 1, depending on how greedy you feel.

© Dairy Free Dude LLC, Logan Graham 2021

https://dairyfreedudeid.wixsite.com/mysite

Logan's Bio:

My name is Logan, I’m from Idaho, and I’m allergic to dairy. I enjoy Lego, fandoms, and I’m a HUGE fan of the Middle Ages. Learning to cook has given me a sense of safety.

Gluten-Free Apple Crisp

This recipe was given by Fahran!

Allergy Information: Free from peanuts, wheat/gluten, fish, shellfish, soy, eggs, and sesame. CONTAINS TREE NUTS AND MILK/DAIRY

Tools:

• 13 x 9 baking pan

• Apple peeler

• Lemon zester

• Oven

• Bowls

Ingredients

• 14 apples, or however many needed to fill your baking pan most of the way to the top

• 1 lemon

• ⅓ cup honey

• 1 teaspoon vanilla

• ½ teaspoon cardamom

• ¼ teaspoon ginger

• 1 teaspoon cornstarch

• 1 ½ cups almond flower

• 2 cups rolled oats

• ½ cup brown sugar

• 1 teaspoon cinnamon

• ¼ teaspoon salt

• 1 stick butter (½ cup)

• ⅔ cup sliced almonds

Steps

1. Wash, peel, core, and slice your apples into small pieces. **Make sure to slice your apples into small pieces. Pieces that are too large will not bake and soften fully.**

2. As you slice, add the pieces into your baking pan so you know how many apples you will need. The pan should be filled mostly (about 80% of the way) to the top with apple slices.

3. Zest one lemon and set the zest aside.

4. In a large mixing bowl, combine the juice of the lemon with the honey, vanilla, cardamom, ginger, and cornstarch.

5. Then mix in your apples, making sure to evenly and thoroughly spread the flavoring. Feel free to add more or less of anything, to taste.

6. Then transfer back into the baking dish.

7. Preheat your oven to 365 degrees Fahrenheit.

8. Combine the almond flour, oats, brown sugar, cinnamon, and salt in a bowl.

9. Add in about ⅔ of the butter, and knead thoroughly with your hands until everything is completely combined.

10. Mix in the sliced almonds.

11. Spread the crisp topping mixture evenly over the apples in the making dish.

12. Slice the remaining butter thinly and distribute over the top.

13. Bake for about one hour, or until it smells good and is bubbling.

14. Serve with whipped cream, ice cream, or by itself, and enjoy!

Fahran's Bio:

Hi! My name is Fahran Bajaj, and I’m from Massachusetts. I’m allergic to gluten, peanuts, tree nuts (except almonds), green peas, chickpeas, lentils, and sesame. Some fun facts about me are that I play tennis at my school and I taught myself how to juggle.

Pumpkin Madeleines

This recipe was given by Maria!

Allergy Information: Free from tree nuts, peanuts, soy, fish, shellfish, sesame and optionally dairy. CONTAINS WHEAT/GLUTEN AND EGGS

Ingredients:

• ½ stick melted butter (can be DF)

• 2 tbsp brown sugar

• 1 egg

• ¼ cup pumpkin puree

• ½ cup flour (sifted)

• 1 teaspoon baking powder

• ¼ teaspoon cinnamon

Directions/Steps:

1. Preheat the oven to 400 F. Prepare a madeleine mold by oiling and dusting with flour.

2. Using a whisk, mix together the melted butter, brown sugar, and egg.

3. Then add the pumpkin puree and continue to mix.

4. Slowly fold in the flour, baking powder, and cinnamon.

5. Scoop the batter into the madeleine mold and bake for about 10 minutes.

6. Allow to cool and remove from the mold. Optional: dust with powdered sugar.

Maria's Bio:

Hello! My name is Maria and I am 15 and live in Florida. I’m allergic to peanuts, tree nuts (except almonds), sesame, and some legumes and fish. In my free time I love baking and playing volleyball.