Zucchini Pancakes

Here’s a recipe for Zucchini Pancakes that I adapted from All Recipes so that its food allergy friendly (milk, egg, peanut). My husband and I loved them. My son thought green pancakes were cool to make but wasn’t too keen on trying them. Next time, maybe. Thanks go to Selfish Mom and her tweet about making these for the inspiration.   1/2 cup flour 1/2 cup Daiya Mozzarella Cheese 1/2 tsp oregano dash of salt and pepper 1.5 cups shredded zucchini 1/4 cup applesauce 2 TBSP chopped onion (optional) Earth Balance Spread or Tropical Traditions Coconut Oil Tofutti Sour Cream (optional)   Combine flour, Daiya shredded cheese, oregano, salt and pepper in one bowl. In another bowl, combine zucchini, applesauce and onion. Add to the dry mixture. Heat pan on stovetop to a high temperature. Add butter or coconut oil until melted. Drop desired amount of zucchini mixture into pan. Flatten with a spoon. Fry until golden brown, approximately two minutes each side. Tip: the … [Read more...]

Ice Cream Cone Cupcakes

I made ice cream cone cupcakes for my son’s birthday. He asked for a Buzz Lightyear cake but I wasn’t feeling that adventurous this year. I got my inspiration from The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! since the recipe needed to be food allergy friendly. While there’s a specific recipe for these cupcakes in the cookbook, I decided to improvise and go with my default cupcake recipe, also from Divvies. I’ve tried other cupcake recipes and Divvies Famous Chocolate Cupcakes are his favorite. You can find both recipes in the cookbook. I started by doubling the cupcake recipe to make 24. Then I weighted the ice cream cones with Enjoy Life chocolate chips. I filled each cone with the batter and baked them in a cupcake tin at 350 degrees F for 25 minutes. Once cooled, I topped them with Pillsbury’s vanilla icing and sprinkles. I used an icing bag and tip to create the swirl. The next time I make these, I’ll try the larger cones. These were too small for … [Read more...]