They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!

Remember those soft-baked chocolate chip cookies you’d buy in the snack food aisle? Bendy, pliable, perfect for sinking your teeth into one. Or – ahem – seven. These cookies totally remind me of those.

They’re melty, bendy little gems that satisfy your chocolate chip cookie craving while also being gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates.

Did you ever think that gluten free, dairy free chocolate chip cookies would look like this?!

Almond Flour Chocolate Chip Cookies Ingredients

A surprisingly short list of ingredients makes up these almond flour cookies:

• Coconut oil – solid, but almost melty
• Pure maple syrup – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
• An egg
• Vanilla extract – because of course!
• Almond flour – a finely ground almond flour or meal made from blanched almonds works best for this recipe (we really like this one)
• Baking soda
• Sea salt
• Mini chocolate chips

How to Make Them

All you do is stir the coconut oil and pure maple syrup together, then stir in the egg, almond flour, baking soda, salt, vanilla, and – of course! – chocolate chips.

I love to use mini chocolate chips in this almond flour chocolate chip cookie recipe because I love how they add sweetness throughout the entire cookie and just make them seem so much more chocolatey. Chocolatey is good!

What Do These Cookies Taste Like?

So: expectations. Almond flour chocolate chip cookies are not your typical chewy chocolate chip cookies.

Instead, they’re soft and bendy and they melt in your mouth and – yes! – they’re really, really tasty. The almond flour does give them a bit more texture than your typical chocolate chip cookie, but we love it.

If you’re in need of a gluten free chocolate chip cookie recipe (or dairy-free chocolate chip cookies) (or both!) and you’re tired of sandy, dry cookies, give these a try – they’re anything but.

And! If you’re eating low carb, and looking for low carb almond flour chocolate chip cookies, you may have just found what you’re looking for.

More Delicious Dairy-Free Deserts

• This Dairy-Free Banana Bread is the ultimate banana bread recipe!
• Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
• These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.

More Chocolate Chip Cookie Recipes

• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

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Soft-Baked Almond Flour Chocolate Chip Cookies Recipe

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 16 cookies

Calories 101kcal

Author Kare

Ingredients

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour*
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired we like Enjoy Life dairy-free chocolate chips for a fully dairy-free cookie

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
• In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
• Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
• Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well in an airtight container at room temperature for 4-5 days.

Notes

* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookies

More recipe notes (most recent update 2/27/2024)

For a crispier cookie, cook for 2-3 minutes longer.

Substitutions

• Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
• One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great! 
• I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success. 
• One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect. 
• Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg. 
• To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well. 

 

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Fiber: 2g | Sugar: 7g

The post Almond Flour Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

I am absolutely in love with banana bread.

I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.

I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.

Yes, banana bread can be come-hithery. At least, I think so!

“Come hither.”

Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.

So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.

I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.

And that it is.

This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!

(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)

This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.

See, totally come-hither.

Other delicious dairy-free quick bread recipes

• These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
• In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
• This pumpkin bread recipe is dairy-free AND gluten-free!
• This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Easy Dairy-Free Banana Bread

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Course Breakfast

Cuisine American

Keyword banana bread, quick bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 306kcal

Author Kare

Ingredients

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Notes

* I've also used coconut oil (liquidified) with success.

Adapted from food.com.

Nutrition

Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Easy Dairy-Free Banana Bread appeared first on Kitchen Treaty.

These egg salad sandwiches are inspired by the oh-so delicious Vietnamese sandwich that’s typically made with meat (or sometimes tofu), meat pâté, pickled veggies, jalapeños, and fresh herbs all piled on a perfectly chewy-yet-soft-inside-yet-crunchy-outside baguette. But instead of meat or tofu, this one’s stuffed with egg salad. Obvious choice, right?

I know, not obvious.

Here’s how I came up with the idea.

Our local Vietnamese restaurant has delicious banh mi sandwiches. I get mine with tofu, my guy gets his with chicken or pork. But they also top every sandwich with a fried egg. Which sort of threw me for a loop at first, but then, I dug it. A lot.

So when it came time for me to finally try my hand at banh mi at home, something in me was screaming “Egg! Egg!” And then I came to the egg salad place and thought, hmm, that just might work and then we tried it all topped with Sriracha and it was glorious and the end.

I arrive at my recipe ideas in the most elegant fashion, as you can see. 😉

So yep. Egg Salad Banh Mi. Cringe if you must, but by now you know I was not going for authentic – I was just going for something fun. A delicious vegetarian banh mi situation + a little spin on egg salad. A veggie-laden egg salad inside a perfectly crunchy-crusted baguette, topped with a pile of quick-pickled veggies …

… and then loaded up with fresh herbs in true banh-mi fashion. And THEN drizzled with Sriracha sauce because hello, Sriracha sauce.

Basically, this is the best egg salad sandwich I’ve ever had. Possibly the messiest, but also the best.

Oh, and one nice thing about this one is that you can prep the veggies and make the egg salad ahead of time. So then all you have left to do is slice the bread, toast it if you want, and assemble. And, of course, eat!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Bahn Mi-Inspired Egg Salad Sandwiches

Next-level egg salad! Piled high with quick-marinated veggies, fresh cilantro and mint, some jalapeños and Sriracha for heat; all on a crunchy-chewy-soft golden baguette. Egg-xtradordinarily tasty!

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 (5-inch) sandwiches

Author Kare

Ingredients

• 1/2 cup shredded carrot
• 1/2 cup shredded daikon radish
• 1/2 cup sliced cucumbers halved
• 1 tablespoon apple cider vinegar
• 2 tablespoons light agave nectar can sub granulated sugar
• 1/4 teaspoon kosher salt
• 2 10-inch French bread baguettes, sliced in half (but still attached on one side) (My favorite for banh mi are these take-and-bake French demi baguettes – they toast up perfect for these sandwiches)
• 2 tablespoons mayonnaise
• 1/4 cup fresh cilantro stems removed
• 2 tablespoons fresh mint leaves
• 1 fresh jalapeno pepper thinly sliced
• Sriracha to taste (optional)

For the egg salad:

• 3 hard-boiled eggs peeled and chopped (I use my Instant Pot for hard-boiled eggs – so easy!)
• 3 tablespoons mayonnaise
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Make the marinated veggies. Place carrots, daikon radish, cucumbers, vinegar, agave nectar, and salt in a medium bowl. Toss well. Set aside and let sit for 10-30 minutes.
• While the veggies sit, make the egg salad. In a small bowl, mix the chopped eggs, mayo, salt, and pepper. Taste and add more salt and pepper if desired.
• Half the bread, keeping one side attached. Toast if desired. Place bread under the broiler until pale golden and a bit crusty (mine takes about 1 minute). Remove from oven. Or, if you’re doing a take-and-bake baguette situation, hurry and bake ’em on up!
• Slather tops of bread with the remaining 2 tablespoons mayonnaise. Divide egg salad between sandwiches, piling/spreading on lower half. Top each half with pickled veggies (go ahead, load it up!) and scatter jalapeños over the top (a lot for more heat and less for … well you get what I’m saying). Cover with cilantro and mint. Squeeze Sriracha over the top of each, if desired (a little goes a long way!)
• Close the sandwich (the best you can) and slice in half. Serve immediately. Makes 4 (5-inch) sandwiches.

The post Banh Mi-Inspired Egg Salad Sandwiches appeared first on Kitchen Treaty.

Top fluffy gingerbread pancakes with whipped cream for a festive breakfast treat!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Variations & Adaptations
• How to Make Gingerbread Pancakes
• Tips for Success
• Ideas for Topping Gingerbread Pancakes
• More Fluffy Pancake Recipes

The Story Behind the Recipe

This time of year, we make these gingerbread pancakes quite a bit. In fact, I first published this recipe in 2009 – that feels like so long ago!

But over the years, I’ve made a few tweaks to the recipe – more spices, for one. More spice + gingerbread = good! So I’ve updated the recipe here, plus I took a new batch of pics while I was at it.

And so, here are Gingerbread Pancakes, new-and-improved style, with a dairy-free option to boot!

Ingredients

We’ve got classic pancake ingredients for these fluffy gingerbread pancakes, but with a gingerbread-y twist!

• Flour – I use all-purpose flour, but an unbleached wheat flour or subbing some with whole wheat flour won’t hurt.
• Baking powder – To give your holiday pancakes some lift!
• Gingerbread spices – Cinnamon, ginger, nutmeg, and cloves
• Salt
• Milk – Use 1%, 2%, or whole-fat, or your favorite unsweetened plant-based milk.
• Eggs
• Butter – You can use coconut oil if you prefer.
• Dark brown sugar – The molasses in brown sugar helps to amp up those warm gingerbread flavors.
• Molasses – Gives these gingerbread pancakes that unmistakable gingerbread flavor and some nice caramel color.
• Vanilla

Variations & Adaptations

• To make these pancakes dairy-free, use a plant-based milk and opt for coconut oil or vegan butter for the butter.
• For more sensitive palates, you can cut the amount of spices in half for milder pancakes that still have that warm gingerbread vibe.

How to Make Gingerbread Pancakes

It’s easy!

Just mix together the dry ingredients in a large bowl, then mix together the wet ingredients in a medium bowl. Mix the wet ingredients into the dry ingredients just until combined.

Heat up your griddle, then add some butter to the griddle to help give your pancakes a bit of golden crisp around the edges and to keep them from sticking to the griddle.

Scoop about 1/3 cup of pancake batter onto your griddle, spreading it into a circle. They’re ready to turn over when the sides start looking dry and bubbly and you can take a peek under the pancake to see that they’re golden. Flip and cook the other side until golden. Yum!

Now it’s time to dress these Christmas pancakes up for the season with some cinnamon, whipped cream, and maybe some red and green sprinkles or crystallized sugar.

Tips for Success

• For easy clean-up and more accurate measuring, spray your measuring spoon with some cooking spray before measuring out the molasses.
• Don’t over-mix! Stir the wet ingredients into the dry and whisk together JUST until combined. If you mix more than you need to, you risk developing the gluten in the flour which can result in tough, not-as-tender pancakes.
• Make sure your griddle is hot enough before adding your pancakes. You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Use a measuring cup to transfer the batter to the griddle. I find it’s easier to make a round shape with measuring cup vs. a spoon, and it also helps to create gingerbread pancakes that are more uniform in size.

Ideas for Topping Gingerbread Pancakes

• Serve with maple syrup: We love these gingerbread pancakes with a pat of butter and a drizzle of maple syrup!
• Jam: Try them with your favorite jam. I’m especially partial to peach jam on these!
• I recently tried a bite of gingerbread pancakes at a restaurant, and they were served topped with lemon curd. Oh my. Lemon + gingerbread is a match made in heaven. (These cookies are proof of that, too).
• And don’t forget the whipped cream, holiday sprinkles, and cinnamon! I even found these little gingerbread-man-shaped sprinkles at the store and they were perfect.

More Fluffy Pancake Recipes

Fluffy pancakes are the best pancakes! Try these pancake recipes, too.

• Fluffy Banana Pancakes – moist banana sweetens the batter for these impossibly fluffy pancakes!
• Fluffy Pumpkin Pancakes – more seasonal pancakes, this time with pumpkin and pumpkin spices. Super popular and for a reason!
• All of my pancake recipes

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Gingerbread Pancakes

Fluffy pancakes get the gingerbread treatment! Brown sugar, molasses, cinnamon, ginger … yum. Top with whipped cream and cinnamon for the perfect breakfast treat.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories 384kcal

Author Kare

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine-grain sea salt or table salt
• 1 cup milk or unsweetened almond milk
• 2 large eggs
• 3 tablespoons butter melted (or melted coconut oil)
• 3 tablespoons dark brown sugar
• 2 tablespoons dark molasses
• 1 teaspoon vanilla

Instructions

• To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
• In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It’ll slip right out of the spoon, instead of clinging for dear life.
• Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don’t overmix! It’ll make your pancakes tough. (I know, awfully brown for pancake batter, isn’t it? I love it.)
• Heat your griddle to 350 degrees (or medium heat). You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don’t stick.
• Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
• They’re ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they’re getting brown.
• Flip and cook the other side until golden brown.
• Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.

Nutrition

Serving: 3pancakes | Calories: 384kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 329mg | Fiber: 2g | Sugar: 18g

Originally published Nov 13, 2009. Updated Dec. 8, 2017.

The post Fluffy Gingerbread Pancakes appeared first on Kitchen Treaty.

I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.

That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!

Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.

Plus, it’s just about the tastiest pumpkin pie around.

My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.

You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.

Seriously, the easiest pumpkin pie you might ever make.

I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.

I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!

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Dairy-Free Impossible Pumpkin Pie

This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

Course Dessert

Cuisine American

Keyword pie

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 231kcal

Author Kare

Ingredients

• 1 (15-ounce) can coconut milk I recommend full-fat for a richer pie, but lite also works
• 1 cup pumpkin puree canned or homemade
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 cup all-purpose flour or your favorite cup-for-cup gluten-free flour blend*
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt or table salt
• Coconut whipped cream for serving**

Instructions

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

Notes

* I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.

** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.

Freezer Friendly

To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.

Adapted from LA Times via Cookistry.

Nutrition

Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 239mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4885IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

French Onion Dip Deviled Eggs

Usually, I just throw together my deviled eggs all willy nilly like, no recipe in sight. Peel, cut in half, mix the yolk with some mayo, mustard, salt, and pepper, and pipe that filling back into the egg. Done.

(Yawn.)

So this Easter, I thought I’d seek out a few creative deviled egg recipes from my fellow blogging friends. As usual, I asked a few food bloggers for their own favorite deviled egg recipes, and I also searched high and low for the most creative and deliciously different deviled egg recipes around.

The only problem now? Picking just one to try! Read on for the recipes …

French Onion Dip Deviled Eggs from Homemade in the Kitchen (pictured above) – Caramelized onions?! Yesss.

Southwest Deviled Eggs from Lemons for Lulu – Cumin, tomato, lime, and jalapeno give these loads of pep and personality.

Buffalo Ranch Deviled Eggs from Plaid and Paleo – Buffalo sauce, ranch seasoning, and (bonus!) naturally dyed a beautiful shade of red. Gorgeous AND delicious.

Buffalo Ranch Deviled Eggs

Green Olive Deviled Eggs from Kalyn’s Kitchen – Green olives, capers, and Dijon. Oh my.

Hummus Deviled Eggs with Za’atar from The Lemon Bowl – What a great healthy spin. Hummus makes everything better!

Hummus Deviled Eggs with Za’atar

BLT Deviled Eggs from Around My Family Table – Bacon and tomatoes finely chopped into the filling, and a cute little arugula leaf to top them off.

Deviled Eggs for Easter & Spring

Deviled Eggs for Easter & Spring from The Little Kitchen – Food dye lends pretty pastels to these colorful deviled eggs. Definite eye-catcher territory!

Dye-Free Deviled Eggs from Weelicious – Intensely hued yellow, red, and purple deviled eggs, all naturally dyed. So fun.

Beet-Pickled Curried Deviled Eggs from Mealhack – Pretty, pink, and curry spices to boot. Love.

Curried Deviled Eggs from Hey, Nutrition Lady – A yogurt-based curry spices up these particular gems.

Curried Deviled Eggs

Beet and Avocado Deviled Eggs from Amazingly Tasty – These are so pretty!

Guacamole Deviled Eggs from Simply Recipes – Avocado + deviled eggs + deliciousness = pure awesome.

Butternut Squash & Bacon Deviled Eggs from Snixy Kitchen – I would have never thought to add butternut squash to deviled eggs and I kind of hate myself for that. If you’re feeding a mixed-diet clan, you could always leave the bacon off of a few.

Smoked Salmon Deviled Eggs from Wonky Wonderful – Sort of like bagels and lox, but without the lox. And with eggs instead. So not really like it, I suppose, but still very creative!

Pesto Deviled Eggs from Mother Thyme – Love the idea of combining pesto and deviled eggs.

Soy Sriracha Deviled Eggs from Nutmeg Nanny – Marinating the eggs in soy gives them incredible flavor and rich color; plus, hi, Sriracha.

Sriracha Deviled Eggs with Candied Jalapeno Peppers from Renee’s Kitchen Adventures – more Sriracha, but this time, we’ve got some cream cheese PLUS kicky candied jalapenos.

Soy Sriracha Deviled Eggs

Smoky Deviled Eggs from A Couple Cooks – Sun-dried tomatoes and smoked paprika. Enough said.

Deviled Eggs 3 Ways from A Beautiful Mess – One simple recipe with a few tweaks that elevate.

Deviled Eggs with Crispy Shallots and Chiles from Serious Eats – I… I… I don’t even know what to say. Yes please?

Bacon Caesar Salad Deviled Eggs from Sweet ReciPEAs – Love that little sprig of lettuce!

Bacon Caesar Salad Deviled Eggs

What’s your favorite deviled egg recipe? Share in the comments below!

The post 21 Deliciously Different Deviled Egg Recipes appeared first on Kitchen Treaty.

Note from Kare: I’d like to extend a warm welcome to Gina from Running to the Kitchen! Gina will be developing and sharing tasty recipes occasionally here on Kitchen Treaty, and I’m thrilled to have her on board. Her first recipe here, this copycat Starbucks Spinach & Feta Breakfast Wrap, is a keeper. I ate two last week (with vegan cream cheese – still excellent) and I basically can’t stop thinking about them. Now I don’t need to throw my money at the Starbucks drive-thru window anymore! Now if only someone could show up at my door with a grande soy chai. 

And now, here’s Gina!

Every third Tuesday of the month I have an allergy shot appointment. Nothing like being stabbed in the arm three times before you’ve had your coffee and breakfast all so you can happily coexist with your beloved dog and not be that crazy girl with a tissue shoved up her nose at your friend’s house who has three cats. Horses might make me go into anaphylactic shock, but luckily they seem to be pretty easily avoided.

There’s one bright side to this Tuesday morning ritual though, the Starbucks around the corner from the doctor’s office. As someone who will happily stay put in pajamas working on the couch until 10:30 a.m. (ok, let’s be real, 11ish), that Starbucks is pretty much the only thing that keeps me from calling and cancelling the appointment from my blanketed position in the corner of the sectional in the family room. The promise of a venti blonde roast (I’m so boring) with coconut milk or a pump of one of their delicious syrups if I’m being crazy and a warm spinach and feta breakfast wrap are the only things that get me moving.

I pull up to the drive through line, place my order and then sit there waiting as the minutes tick forward and the excitement and anticipation slowly turn into irritation. Starbucks is no McDonalds when it comes to drive through efficiency and as a true New Yorker with the patience span of about 1.25 minutes for things like this, by the time I get to the window, I’m pretty sure there is steam coming out of my ears. It takes all my might to remain friendly and polite instead of making some snide remark asking them if they were harvesting those coffee beans in the parking lot or something for my cup. Ten to fifteen minutes later, I’m pulling out of the parking lot, coffee and wrap in hand but at least $10 poorer and not only swollen bumps on both my arms but a frustration level through the roof.

Here’s the good news, I decided to look into these wraps and realized when you break them down, there’s pretty much nothing so special about them that you can’t make them at home! The even better news is that by doing so and eating it on my way to the allergist instead of afterwards, I’m not a cranky you-know-what when ordering my coffee. It also makes the prospect of someone inserting sharp metal pointy things in my arm three times a little more bearable.

I personally love lavash wraps for these (they’re so much easier to roll, you get much more surface area and calorically speaking, they’re a way better bang for your buck!) but you can use tortillas too. The cream cheese is simple and can actually be made in bigger batches ahead of time and stored in the refrigerator for a week or two. With that made already, it’s literally just cooking up some egg whites, spinach, and a sprinkling of feta. It couldn’t be easier or quicker to make at home and now you have a few extra bucks to jazz up that coffee order instead.

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Homemade Starbucks Spinach & Feta Breakfast Wrap

The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it’s actually way easier than you might think. Save your money on breakfast and indulge in a fancy coffee concoction instead!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 wrap

Author Kare

Ingredients

For the sun-dried tomato cream cheese spread:

• 2 ounces about 1/4 cup whipped cream cheese, room temperature
• 1/4 cup roughly chopped sun dried tomatoes
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the wrap:

• 2 teaspoons extra virgin olive oil
• 3 cups baby spinach
• 3 egg whites from 3 large eggs roughly 130 grams
• Pinch kosher salt
• Pinch freshly ground black pepper
• 3 tablespoons crumbled feta cheese
• 1 lavash wrap or large whole wheat tortilla
• Sun-dried tomato cream cheese spread

Instructions

• Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
• Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
• Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
• Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
• Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.

Notes

Gluten-free option:

Sub a gluten-free wrap.

The post Starbucks Spinach Feta Wrap appeared first on Kitchen Treaty.

When it comes to our kids, time seems to be our greatest commodity – and the lack of it our greatest challenge.

For me, I feel like I am constantly running around the kitchen, trying to get something made, on the table, cleaned up … and my 3-year-old is right there. “Play with me mommy!” “Can you play with me NOW?” “Look at this mommy!” “I want to see!”

It’s so easy to put her off in the interest of just getting stuff done in a speedy manner. But in my heart, it just doesn’t always sit quite right.

Which is why I am loving the new Cooking with Kids campaign from Ikea. Today, I’ve teamed up with them to bring you some fun tips and tricks for getting the little ones more involved in the kitchen.

The campaign is basically a manifesto from children to parents … it’s cheeky and fun, but it also definitely hits home.

How awesome would it be if we could combine quality time with getting dinner (or breakfast) on the table? And not just delegating the boring bits of work like clearing the plates, handing out napkins (our daughter’s current job), or cleaning the lettuce.

Maybe it will take a little more planning and a lot more relaxing. But you know what? It’s really a win-win.

This “5 Tips for Cooking with Parents” video is excellent food for thought.

Ikea also created a video that shows what happens when kids are left to design their own kitchen – and what they end up with is pretty awesome.

You’ll also find several great parent-friendly recipes on Ikea’s website as part of the campaign. Loving these!

My favorite of all is the Real Swedish Pancakes recipe. Swedish Pancakes are sort of like a hybrid between your typical fluffy pancakes and crepes. They’re light, tender, and buttery – an decadent yet super-simple pancake that is absolutely delicious rolled up with jam and sprinkled with a little powdered sugar.

Or a lot.

Best of all, they’re fun for kids AND parents to make – and easy too.

The tip I most took to heart was to just let go – a mess is really no big deal, right? So when my daughter helped me make this recipe, I fought off my usual urge to control every step of the process. When I decided to just step back and let her little three-year-old hands crack open the eggs, that’s when she really started having fun.

Especially when one of the eggs exploded.

But you know what? It cleaned up quickly.

And then … there were these.

(Hugs and kisses not pictured.)

(more…)

The post Swedish Pancakes appeared first on Kitchen Treaty.

If you’ve ever wondered how to make French toast without milk, you’ve come to the right place! Well – without the dairy milk. Because this dairy free French toast is made with coconut milk instead!

If you really want to lean into the coconut French toast situation, do what I do I and top it with toasted coconut flakes for some extra coconutty goodness.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Coconut Milk French Toast
• French Toast with Coconut Milk Ingredients
• How to Make It
• What to Serve with This Dairy-Free French Toast
• More Dairy-Free Breakfast Recipes

• Jump directly to the recipe
• Read the reviews & comments

The Story Behind the Recipe

I guess you could say I’m on quite a coconut kick lately, and this dairy-free French toast is no exception! If you’re not a coconut lover like I clearly am, please continue to come back! I do have non-coconut deliciousness up my sleeve, promise.

Just not today. Because today, we have the most amazing dairy free French toast in the house.

Why You’ll Love Coconut Milk French Toast

This easy dairy-free french toast recipe is super simple – it’s essentially classic French toast with rich and creamy canned coconut milk swapped in for the dairy milk.

No reason us dairy-free folks should have to skip the French toast! My dairy-partaking guy and toddler love this stuff as much as I do, and just as much as classic French toast – we’ve found that you really don’t taste all that much of a difference between canned coconut milk and cow’s milk in this particular recipe, just that coconut milk French toast tastes a bit richer and more decadent.

French Toast with Coconut Milk Ingredients

• Bread – I like a hearty, rustic bread, sliced thick. French or Italian breads are perfect!
• Eggs – Lots of eggs for the perfect custardy French toast situation.
• Canned coconut milk – You can use lite canned coconut milk or full-fat – both work. Lite is delicious; full-fat takes it over the top in a very decadent way.
• Pure maple syrup – For a bit of sweetness. You can sub in granulated sugar if you prefer.
• Vanilla extract – Love vanilla in French toast, and with the coconut it’s a *chefskiss* situation!
• Salt – To highlight the flavors and balance the sweetness.
• Optional toppings – Toasted coconut and sliced bananas are optional but highly delicious!

How to Make It

Just add all of the ingredients except the bread and optional toppings to a large bowl, and whisk until well blended. Heat up a griddle or pan and dunk the bread into the batter. Cook on each side until golden brown and perfect, then serve! This dairy free French toast is nothing if not easy.

What to Serve with This Dairy-Free French Toast

• Fresh fruit and toasted coconut are always winners, sprinkled on the top.
• Or how about a fruit salad served alongside?
• This tofu bacon boosts the protein content of your meal.
• A batch of green sunshine smoothies add even more tropical flair!

More Dairy-Free Breakfast Recipes

• Dairy-Free Waffles
• Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash
• Vegan Breakfast Bowl
• Avocado Eggs Benedict

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Coconut Milk French Toast

Decadent, dairy-free French toast made extra-delicious with coconut milk. Top with toasted coconut for an extra coconutt-y kick!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 10-12 slices of stale hearty, rustic bread, cut about 3/4-inch thick*
• 4 large eggs
• 2/3 cup canned lite coconut milk or full-fat coconut milk
• 2 teaspoons pure maple syrup can substitute granulated sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Instructions

• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
• Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
• One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
• Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
• Serve with assorted toppings.

Notes

Topping ideas: 

Fresh fruit, bananas, toasted coconut, peanut butter, almond butter, vegan/dairy free butter and pure maple syrup

The post Coconut Milk French Toast (Dairy Free!) appeared first on Kitchen Treaty.

Here is my tried-and-true recipe and loads of tips for the perfect French toast.

Table of Contents

• 3 Tips for French Toast Success
• French Toast Ingredients
• Making the French Toast Batter
• Cooking Your French Toast
• Ideas for Serving
• FULL, PRINTABLE RECIPE
• Comments & Reviews

3 Tips for French Toast Success

Before I delve in to the delicate intricacies of French toast making (ha, ha), first, I will share my three top tips for making sure it’s excellent every time. Yes, it may be a simple thing to make, but there really are a few methods to the madness!

1. The bread – hearty and stale
2. The recipe – the right egg to milk ratio
3. The dip – make it quick!

1. Use Hearty, Stale Bread

Rustic, hearty breads tend to hold up better to the egg batter – that soft white sandwich bread on the grocery store shelf is generally not the best contender for french toast. That said, no matter what kind of bread you choose, do try to make sure it’s stale! Day old – or two days old – is ideal. If your bread is still a bit on the fresh side, slice it up and let it sit out on the kitchen counter for an hour or two (or several) before whipping up your French toast.

2. Use the Correct Egg to Milk Ratio

I used to think, oh, it’s easy to make French toast, just whip some milk and eggs together and I’m good to go! Right? Wrong! The egg to milk ratio definitely makes a difference. Too much milk makes for a soggy result. The recipe I use calls for four eggs and 2/3 cup milk. That’s right – quite a few eggs relative to the milk! And it’s perfect.

If you’re making a smaller French toast recipe, you’re looking at 2-3 tablespoons of milk for every egg – for for 2 tablespoons for a medium egg and 3 tablespoons for a large egg.

3. Dip the Bread Quick! No Soaking.

This is another misstep I used to make. I thought I really had to soak that bread in the batter. Five, six seconds or more. Not so! Just a quick dunk in the egg batter is all that bread needs for the perfect French toast.

So now that you know the three tips for success, let’s do this thing! Here’s How to Make French Toast.

French Toast Ingredients

• Large eggs – the best you can find.
• Fresh milk – I use whole milk or 2%. If you’re going dairy-free, almond milk, oat milk, or soy milk can be a good sub.
• Bread – we covered that above. Hearty and stale. For this story, I used a typical loaf of grocery store French bread, but we often use a heartier whole-wheat version too. Brioche is delicious as well!
• A couple of pinches of salt
• A tablespoon of sweetener (key, I think) – either granulated sugar or pure maple syrup works. Honey would do, too.
• Plus, a little flavor – vanilla, for sure, and nutmeg and/or cinnamon if you really want to amp it up.

Okay! You’re ready!

Making the French Toast Batter

I like to give the eggs a good whisk before adding the rest of the ingredients – it helps them distribute well throughout the batter. Don’t you hate clumps of egg white on the edges of French toast? Me too! So whisk whisk whisk.

Cooking Your French Toast

I use a non-stick griddle to make French toast – it makes it easy to whip up large amounts quickly. You can also use a large frying pan on the stove top over medium heat. If the surface is non-stick, you probably don’t need any grease to keep the French toast from sticking. Otherwise, you may want to add a little butter before cooking each batch.

Dip the French toast and place it on the hot (350 degrees or so) griddle or pan. Cook until golden brown, 1-2 minutes, then flip and cook the other side. Transfer your French toast to a platter and cover with a kitchen towel to keep warm until you’re ready to serve.

Ideas for Serving

You can arrange on a platter or individual plates and sift a little powdered sugar over the top, or just serve as is. Pass with butter, drizzle with maple syrup, and you’re good to go. It’s also awesome with lots of fresh fruit, or different flavored syrups (this raspberry syrup looks amazing, or how about this blueberry sauce?) – the possibilities are endless.

More French Toast Recipes

• If you need dairy-free French Toast, you must try this version made with coconut milk!
• Silver Dollar French Toast – if you can make silver dollar pancakes, why not silver dollar French toast?! This is the perfect use for that half-a-baguette you have lying around.
• Blueberry French Toast Bake – This overnight French toast with juicy blueberries and notes of cinnamon and vanilla is perfect for a crowd.
• Overnight Caramel Pecan French Toast – This family favorite is an oldie but a goodie!

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How To Make French Toast

Just a few simple ingredients and steps and perfect French toast awaits! Step-by-step tips and instructions for making the perfect French toast every time.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 296kcal

Author Kare

Ingredients

• 10 slices Bread cut about 3/4-inch thick
• 4 large eggs
• 2/3 cup whole milk or 2% milk
• 1 tablespoon pure maple syrup or granulated sugar
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• Optional spices: 1/8 teaspoon nutmeg go for 1/4 teaspoon if you really like nutmeg or 1/2 teaspoon cinnamon

Topping ideas:

• Powdered sugar
• Butter
• Pure maple syrup
• Fruit syrup
• Fresh fruit
• Whipped cream

Instructions

• Slice your bread and, if it’s not already stale, let it sit out for awhile to harden up a bit.
• In a large bowl, beat the eggs well. Add the milk, syrup or sugar, vanilla, salt, and nutmeg and/or cinnamon if using. Mix well.
• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, add melt a little butter on the griddle or in the pan to help prevent sticking.
• One by one, dip the bread into the egg mixture, using a fork to help dunk and maneuver. Dip for about 1 second on each side then transfer immediately to the cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown and the egg is cooked through, another 1-2 minutes.
• Transfer to a platter and cover with a dishtowel to keep warm until serving.
• Serve with whichever toppings suit you!

Nutrition

Calories: 296kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 168mg | Sodium: 589mg | Potassium: 253mg | Fiber: 3g | Sugar: 10g | Vitamin A: 303IU | Calcium: 173mg | Iron: 3mg

The post How To Make French Toast appeared first on Kitchen Treaty.