Apple Cider Cupcakes with Cinnamon Buttercream Frosting

This recipe was given by Shae!

Allergy Information: Free from Gluten/Wheat, Dairy/Milk, Peanuts, Tree Nuts, Fish, Shellfish, Sesame. CONTAINS EGGS AND SOY (depending on type of dairy-free butter)

I really love Fall, especially because I get to bake these delicious Apple Cider Cupcakes. They are so easy to make and taste so yummy.

Ingredients:

Cupcakes

• 1 ½ cups GF all-purpose flour (I use Hungry Harry’s)

• 2 teaspoons baking powder

• 1 cup brown sugar (packed)

• 1 cup apple cider

• ½ cup dairy-free butter (I use Earth Balance Baking Sticks)

• 2 eggs

• 2 teaspoons cinnamon

• ¼ teaspoon apple pie spice (cinnamon, nutmeg, allspice)

• ½ teaspoon sea salt

• 2 teaspoons vanilla extract

Frosting

• 1 cup dairy-free butter

• 4 cups powdered sugar

• 2 tablespoons apple cider

• 1 teaspoon cinnamon

• 2 teaspoons vanilla extract

Directions/Steps:

Cupcakes:

1. Preheat oven 350˚F

2. Cream together sugar and butter

3. Add eggs and vanilla

4. In a separate bowl, whisk together dry ingredients

5. Add dry ingredients and alternate apple cider to butter/sugar mix

6. Bake for 12-15 minutes

7. Cool before frosting

Frosting:

1. Mix powdered sugar and butter

2. Add apple cider

3. Add vanilla and cinnamon

4. Mix until you get the consistency of frosting

Shae's Bio:

My name is Shae Averaimo. I live in Milford, Connecticut. I am 14 years old and going into my freshman year of high school. I am allergic to dairy. I love cooking and baking. My favorite subject at school is science. In my free time, I love going to the beach. One fun fact about me is that I got the opportunity to swim with dolphins in Hawaii.

Dairy Free Dude's GF/DF Raspberry Ice Not-Cream

This recipe was given by Logan!

Allergy Information: Free from the top 9 allergens (eggs, milk/dairy, tree nuts, peanuts, soy, wheat, shellfish, fish, sesame) + more

Makes … never mind. They may not make it out of the kitchen.

Ingredients:

3/4 c. DF Milk alternative

1 t. GF vanilla

1 c. Frozen Raspberries

1/2 c. GF/DF Raspberry jam (we use homemade!)

1 T. Honey

2-3 Frozen Bananas, chopped in thin slices (depending on size and desired thickness)

Pinch of salt

Procedure:

1. Add ingredients in order listed to Vitamix or another high-speed blender.

2. Blend with increasing speed. Add more chopped frozen banana, raspberries, or DF milk alternative for desired consistency.

3. Eat immediately as soft serve, or chill in a freezer in a separate container for a scoopable consistency.

4. Eat it all. Leave no evidence.

* You can substitute any other frozen berry in place of raspberries if desired. Fresh raspberries not recommended as it affects the consistency and flavor balance with banana.

© Dairy Free Dude LLC, Logan Graham 2020

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.

Blueberry Banana Bread

This recipe was given by Amanda Young!

Allergy Information: Free from the top 9 allergens - eggs, dairy, soy, wheat, tree nuts, peanuts, fish, shellfish, and sesame

This blueberry banana bread requires just one bowl and one pan and can be made in less than an hour. It’s the perfect breakfast, snack, or dessert!

Tools:

• Standard loaf pan (9” x 5”)

• Parchment paper

• Bowl to mix the ingredients in

• Fork to mash the bananas

Ingredients:

• Dry ingredients:

  • ½ cup gluten-free rolled oats blended into a flour

  • 1 cup chickpea flour, or use 1 more cup gluten-free rolled oats blended into a flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • Pinch of salt

  • 1 tsp cinnamon

• Wet ingredients:

  • ½ cup unsweetened plant-based milk (soy, oat, rice, flax, etc.)

  • 1 tbsp lemon juice, apple cider vinegar, or white vinegar

  • 1-1.5 large overripe bananas, mashed (approx. 1 cup)

  • 2 tbsp sunflower seed butter

  • 2 tbsp ground flaxseeds

  • ½ tbsp vanilla extract

  • ¼ cup liquid sweetener, such as maple syrup or date syrup

• Other:

  • 1 cup fresh or frozen blueberries

Directions/Steps:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Spray the loaf pan with cooking spray or line it with parchment paper (and use binder clips around the edges of the pan to keep it in place).

3. In a large bowl, mix together the plant-based milk and the lemon juice or vinegar. Let it sit for a few minutes.

4. In a blender or food processor, blend the oats into a flour. The texture doesn’t have to be completely fine, but there shouldn’t be any large oats.

5. Mash the ripe banana with a fork.

6. In the bowl with the milk and lemon juice or vinegar mixture, add all of the wet ingredients, including the mashed banana.

7. Mix in all of the dry ingredients.

8. Once the batter forms, add in the blueberries.

9. Pour the batter into the loaf pan. Bake for 35 minutes, then insert a toothpick into the center of the bread. If it comes out clean, then you may remove the bread from the oven. If it is still not cooked, put the bread back in the oven for 5-minute increments until the toothpick comes out clean.

10. Let the bread cool, then slice it.

Amanda's Bio:

Hi, my name is Amanda! I’m 18 years old and from California. I’m allergic to dairy, eggs, nuts, most fish, and shellfish. I love to travel, and I hope to live abroad one day.