Summer Berry Muffins

Summer Berry Muffins

It is berry season!  I lived in Maine for three years when I was a little girl.  I remember picking blueberries right off the bush and plopping them straight into my mouth.  I love that sweet and tart explosion when the berries are just right.

One Morning in Maine by Robert McCloskey was one of my all-time favorite childhood books. Not only does Sally lose her tooth but she too picked blueberries.  I adored the illustrations.

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Fresh berries also make me think of the beach.  Stopping at the farmer’s markets in Rhode Island with my mom, where she would load up on fresh fruits and veggies.  When I got to pick something out, I’d head straight for the honey sticks.  Those little tubes were so delish.

There is just something about berries that make me feel home.

 

These Summer Berry Muffins are Top 8 Free. No wheat, peanuts, eggs, dairy, soy, or nuts. Whenever I make a batch I keep about four on the counter and I throw the rest in the freezer for on the go breakfasts and snacks. They don’t take much effort and you probably have everything you need right in your pantry – except perhaps the fresh berries, luckily, they are everywhere right now!

#AllergicToEverything® Summer Berry Muffins

Summer Berry Muffins
Prep Time
10 mins
Cook Time
23 mins
Total Time
33 mins
 

These muffins are food allergy friendly, top 8 free, and packed with the flavors of summer.  You can freeze the extras for on-the-go snacks and they are delish warm from the oven!

Course: Breakfast, Snack
Cuisine: Baking, Dairy-free
Servings: 12 muffins
Author: Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
Dry Ingredients
  • 2.5 cups gluten-free flour
  • 1 1/4 cups light brown sugar, packed
  • 1 tablespoon ground flaxseed
  • 1.5 teaspoons baking powder (cornstarch-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
Wet Ingredients
  • 1/4 cup avocado oil
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp warm water)
  • 3/4 cup warm water
  • 2 teaspoons bourbon vanilla
  • 1 teaspoon lemon extract (or 1/2 lemon freshly squeezed)
Berries & Zest
  • 1 cup raspberries, blueberries, and/or blackberries (rinsed & patted dry)
  • 1/2 lemon Zest from 1/2 lemon (optional)
Instructions
  1. Preheat the oven to 350ºF.
  2. Line a 12-muffin tin with paper liners.
  3. Whisk together the dry ingredients in a large mixing bowl.
  4. Combine the wet ingredients by whisking them together in a bowl.
  5. Combine the wet and dry ingredients, mix thoroughly until it is smooth.
  6. Add your berries and lemon zest (if using) and stir gently just until combined.
  7. Spoon into lined muffin cups.  I usually use a tablespoon to do this.

  8. Bake for 23 to 25 minutes, until golden-brown & firm. Test for doneness with a toothpick or cake tester, it should come out clean.
  9. Allow the muffins to cool for about five minutes, then remove them onto a wire rack and let them finish cooling.
  10. Feel free to eat one while they are warm from the oven - so delish!
  11. Don’t forget you can freeze extras for on-the-go breakfasts & snacks.
Recipe Notes
  • I use Hain Pure Foods Featherweight Baking Powder (it is gluten and corn-free)
  • Freeze the extras for on-the-go breakfasts and snacks.  I used to throw these in my bag on the way to school and they would be perfectly defrosted by the time I arrived!

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

The #AllergicToEverything Cookbook is live on Kickstarter now!  When you back the book, you get a book!

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free Summer Berry Muffins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, Top 8 Free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Sautéed Mushrooms and Onions for Steak

Sautéed Mushrooms and Onions for Steak

mushrooms and onions for steak: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Sautéed mushrooms and onions for steak.  Yum.  One of my favorite side dishes.  I most often serve them over a simple cast iron steak.  They are incredibly easy to make and they bring out the flavors of the steak like nothing else.  If you are a vegetarian, I assure you I have eaten these happily without the steak too!!

You don’t have to do much babysitting while they cook, just give them a stir every so often until you see the onions have turned clear.  Sautéed mushrooms and onions are not only a great side dish, they also make a pretty plate.

#AllergicToEverything® Sautéed Mushrooms and Onions for Steak

Sautéed Mushrooms and Onions
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick and easy allergen-free, allergy-friendly topping to serve over steak or as a side dish. Sautéed mushrooms and onions for steak are simple and delicious every time.

Course: Side Dish
Cuisine: American, Grain-free
Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 1/2 lb Crimini mushrooms, sliced
  • 1 large Onion, sliced
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter (or dairy-free alternative)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Sea salt
  • 1/4 teaspoon Fresh ground black pepper
Instructions
  1. Sauté the mushrooms, onions, olive oil, and butter over medium, until soft and the liquid from the mushrooms has almost evaporated completely.  This will take 10-15 minutes. 

  2. Add the Worcestershire, garlic powder, salt, and pepper and give it a stir.  Cook for another 1-2 minutes and serve!

mushrooms and onions for steak: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

mushrooms and onions for steak: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

mushrooms and onions for steak: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freemushrooms and onions for steak: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Sweet Potato Fries (baked not fried!)

Sweet Potato Fries (baked not fried!)

Sweet potato fries – who knew!  Perhaps I am way behind the times.  In fact, I know I am.  I do the same thing with music. Way after it is popular, I find it and think it is amazing, I tell everyone I know and they respond, with, “yeah, Jess, obviously.”  Regardless, I get excited.

I fell in love with Nirvana in 2003 during my first semester of college, then Fiona Apple a year or so later.  Come to find out they were all the rage in the 90s, but I was beyond in love with Hanson at the time so I assume that is why I missed the boat.  I remember being in awe flipping through my little sister’s CD collection, realizing she was way ahead of me.  She had owned all the music I was just finding out about for years.

Back to sweet potatoes.  I’ve had some fears about them.  I wasn’t sure what to do with them, how to cook them, what to eat them with.  They seemed too sweet.  I’m a savory palleted girl when it comes to non-desserts.  My mom was also very into them, which naturally made me questions them.  As time goes on I realize more and more how smart she is.  And how (even against my own incredibly strong will) she managed to instill an appreciation for sprouted seeds, organic (thin-skinned) produce, grass-fed meats, lentils, whole grains, etc.  As a kid, I thought all of that was just yuk.  I wondered why my mother couldn’t just get the Gushers like the other parents. I just wanted to be like everyone one else.  But I wasn’t, and she wasn’t, and when it comes down to it, it makes sense that I instinctively question her beliefs.  I was raised to wonder, to question authority.  And now, at 33, I love her more for it.

So I questioned sweet potato fries, and sweet potatoes in general.  I know they have been all the rage for years now.  Working from home has been a big lifestyle change and I’ve been feeling heavy from the lack of movement. I’ve been trying to shift up my diet. Making a point to get out for walks and do my yoga. When I was teaching I was on my feet all day, burning calories without thinking about it.  Since August, I have been sitting at my computer day after day working on the Kickstarter campaign for my cookbook, #AllergicToEverything. It occurred to me that playing with my food choices might help with the heaviness.  Strangely enough, Kickstarting a cookbook takes up so much time that I found myself relying more on easy foods, rather than cooking.  When I realized this I was pretty taken back.  But now that I am conscious of this, I get to make choices.

I chose to try sweet potatoes, in the form of fries.  I bought just enough to try them once and on my next trip to the grocery store I found myself buying more.  It seems my body-pallette-mind liked them.

As you will see in the pictures (apologies in advance, from one human to another), I did burn them, but after tossing the too-burnt-to-consume ones, Joaquin and I ate a satisfying and refreshing dinner that did not leave either of us feeling heavy.  And most importantly, it was delish.  And as always, allergen-free.

Sweet Potato Fries, Recipe, Recipes, Allergen Free, Allergen Free Recipe, Allergy Friendly, Food Allergy, Food Allergy Recipe, Multiple Food Allergies, Free From, Free From Recipe, Free From Recipes, Allergic To Everything, AllergicToEverything, #AllergicToEverything, Jessica Gray Schipp, HashtagAllergic, Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free, AllergicToEverything.life

#AllergicToEverything® Baked Sweet Potato Fries

Sweet Potato Fries (Baked not Fried)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A treat on their own, or a lush addition to a bunless burger.  Able to be eaten on just about any diet.  Sweet potato is a great source of dietary fiber, vitamin B6, vitamin C, beta-carotene, manganese, and complex carbohydrates, which work together to produce anti-inflammatory magic.  For food allergy collectors like myself, if sweet potatoes help heal inflammation and they taste great, we should eat them!  

Course: Appetizer, Side Dish, Snack
Cuisine: American, Comfort Food
Servings: 4 people
Author: Jessica Gray Schipp | https://AllergicToEverything.life
Ingredients
  • 3-4 medium Sweet potatoes, sliced about 1/2" thick
  • 2 tablespoons Olive oil (or avocado oil)
  • 1.5 teaspoons Garlic powder
  • 1 teaspoon Thyme (dried)
  • 1/4 teaspoon Fresh ground black pepper
  • Sea salt, just enough to season lightly (see my favorite kind in the notes)
Kitchen Tools
  • Veggie peeler
  • Bowl for tossing
  • Baking sheets (1 or 2 depending on amount)
  • Tinfoil to cover the baking sheets (and eliminate extra dishwashing!)
Instructions
  1. Preheat the oven to 450 degrees. 

  2. Locate someone who likes to peel (and chop) sweet potatoes.  

  3. Have them rinse the sweet potatoes in the sink, then with a vegetable peeler, remove the skin from the sweet potatoes.  Next, slice them into 1/2" thick pieces, like french fries.  (See notes on the skin and sizing below).

  4. In a mixing bowl, combine the fries, oil, garlic, thyme, pepper, and a small pinch of sea salt.  Toss well, making sure all the sweet potatoes get oiled up.  

  5. Line your baking sheet(s) with Tinfoil, so you don't have to do extra dishes, then spread the fries out in a single layer.  Use another baking sheet if they do not all fit on one tray.  

  6. Bake at 450 degrees for about 30 minutes.  It's a good idea to check them at 25 minutes, so they don't burn like mine did! 

  7. Remove the sweet potato fries when they are golden and crisp, finish with another small pinch of sea salt.  

  8. Serve with or without your favorite dipping sauce. I like a ketchup-dijon combo but they are also incredible on their own!

Recipe Notes
  • What if I like thicker steak-fries or potato wedges? I wrote the recipe for the style of fries I love, the little crispy guys.  Feel free to make them thicker, you may need to add a little cooking time, just keep an eye on them because when they burn, they burn fast!  
  • Do I really have to remove the skin?  If you know the answer, please comment below!  My guess is that they would be just as delicious with the skin on (like most other potatoes) and if I hadn't had Joaquin offer to peel them for us, I personally wouldn't have taken the time to remove the skins.  Lucky for me, he was willing to put in the extra work because they turned out great.  Next time, I'm gonna go skin-on, and when I do I'll let you know how it goes!
  • Sea Salt as a kitchen staple:
    • Korean Sea Salt - my everyday seasoning sea salt.  If you are in the Oakland area, we buy ours (in a massive 6lb bag) at Koreana Plaza. If not, try your local Asian Market, if you don't have one, you can easily have this Korean Sea Salt delivered to you! It is both Kosher and very coarse (which makes it great for brining and fermenting).  Storage Tip: At our house, we keep ours in a granite mortar and pestle bowl of it out for everyday cooking uses.  That way we can grind it up as fine as we'd like depending on the recipe! 
    • Maldon Sea Salt Flakes - my favorite finishing sea salt.  While we are talking about salt, I thought I would just mention this one because I love it.  It's an awesome gift for foodies, I bought my mom a box last year for Mother's Day. I use it sparingly because it is a very salty salt.  When a recipe calls for salt, I stick to my Korean Sea Salt and use this as a finishing touch to boost the flavor of a dish just before serving.

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Recipe Source: https://AllergicToEverything.life. All images and content are Copyright © protected, all rights reserved. #AllergicToEverything® is a registered Trademark. Please do not use our images or content without prior permission. To share on social media please link to and credit https://AllergicToEverything.life. Thank you.

Sweet Potato Fries Baked Not Fried: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeSweet Potato Fries Baked Not Fried: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeSweet Potato Fries Baked Not Fried: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Baked Mac & Cheese

Baked Mac & Cheese

 

#AllergicToEverything® Baked Mac & Cheese

Baked Mac & Cheese (gluten free, wheat free, egg free)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The best comfort food one could ask for. This mac & cheese is egg-free, oat-free, soy-free, gluten-free, and wheat-free!

Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Servings: 6 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1/2 pound brown rice elbow macaroni, cooked al dente
  • 3 tablespoons butter
  • 3 tablespoons gluten-free flour
  • 1 tablespoon ground mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 flax egg, recipe in notes (or 1 large egg)
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon sea salt
  • fresh ground black pepper
TOPPING
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup Rice Chex cereal, crushed
  • a dash of paprika
  • Pinch salt and pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large pot of salted boiling water cook the pasta for 1/2 the time the bag specifies. For my brown rice pasta this is usually 4 or 5 minutes.

  3. While the pasta cooks, in a separate 2 qt. oven / stovetop-friendly pot (I use a cast iron pan), melt the butter. Whisk in flour and mustard, keep it moving for about five minutes. Make sure it's free of lumps.
  4. Stir in the milk, egg replacer, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  5. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni in and top with remaining cheese.
  6. In a small ziplock combine the Rice Chex, butter, olive oil, and a dash of paprika, salt, and pepper. Crush the mixture together until all ingredients are well combined.
  7. Top the macaroni with the Rice Chex mixture.
  8. Bake uncovered for 30 minutes. Remove from oven and rest for five to ten minutes before serving.
Recipe Notes
  • Flax Egg Recipe (1Tbsp ground flaxseed + 2Tbsp warm water)
  • I buy my brown rice pasta at Trader Joe's because they have the best price. I usually use their Penne Pasta because they don't sell elbows.  You can also find it at Wholefoods or Safeway; I've had good luck with Tinkyada Brown Rice Elbow Pasta
  • Play with your cheese, mix and match whatever you have on hand.
  • If you are out of ground mustard, use a tablespoon of Dijon.
  • Make a Tuna Casserole instead - Try adding tuna and frozen peas for a different spin!

 

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Baked Mac & Cheese: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeBaked Mac & Cheese: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeBechamel Sauce Baked Mac & Cheese: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Instant Pot Egg-free Cheesecake, Vegan Caramel Sauce, & Pecan Coconut Pie Crust

Instant Pot Egg-free Cheesecake, Vegan Caramel Sauce, & Pecan Coconut Pie Crust

Three recipes, one f*ing delicious allergen-free, egg-free Instant Pot Cheesecake.

  1. Instant Pot Cheesecake (egg-free!)
  2. Coconut-Pecan Pie Crust (vegan-able)
  3. Caramel Sauce (vegan!)

Every so often a recipe is just right on the first try and this was one of those moments. I am in love with my Instant Pot.  I placed the order and then I combed the internet for days planning what I would cook first, the very moment it arrived.  This was the first recipe I made in it and (much to my surprise, as first times so often go) it was fabulous.  I wouldn’t change a thing.

Instant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverythingⓇ Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Pecan-Coconut AMAZE Pie Crust

Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Coconut-Pecan AMAZE Pie Crust
Prep Time
30 mins
Cook Time
37 mins
Total Time
1 hr 7 mins
 

A lighter, creamy, egg-free, gluten-free, corn-free, wheat-free, allergy and vegan-friendly cheesecake recipe for your instant pot!

Course: Dessert
Cuisine: American, Comfort Food
Servings: 12 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
FILLING
  • 16 oz. cream cheese
  • 3/4 cup of maple syrup or agave (or 1 cup granulated sugar)
  • 1/3 cup half and half or cream or almond milk
  • 1 cup greek yogurt (I used non-fat)
  • 1/4 cup of gluten-free flour or tapioca starch rind
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1 tablespoon bourbon vanilla
PIE CRUST
  • 1 c. flaked unsweetened coconut
  • 1 c. pecans, chopped
  • ½ c. gluten-free flour
  • ½ c. brown sugar
  • 2 tsp ground cinnamon
  • 5 tbsp butter (or coconut oil if vegan), softened
SAUCE
  • 2 tablespoons coconut oil
  • 2 tablespoons real maple syrup (or agave)
  • 1 tablespoons peanut (or any nut) butter
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon bourbon vanilla
KITCHEN TOOLS
  • microplane or cheese grater
  • blender
  • spatula
  • 1 7" springform cake pan
  • parchment paper
  • 2 paper towels
  • 2 tinfoil to wrap bottom and top of springform pan
  • 1 tinfoil sling
  • Instant Pot
  • Instant Pot trivet
  • 1 cup Water (for the Instant Pot)
  • Pyrex measuring cup (or glass dish)
  • saucepan
  • 1 cup water (for the saucepan to create a double boiler)
Instructions
CRUST
  1. Line the bottom of a 7″ extra deep spring-form pan with parchment paper.
  2. Mix crust ingredients in a small bowl until well combined.
  3. Press the mixture into the bottom of the parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.
  4. Place in the freezer (for about 15 minutes) while you make the filling.
FILLING and COOKING
  1. Allow all cold filling ingredients to come to room temperature by taking them out a couple hours ahead of cooking, this will create a much smoother cheesecake.
  2. Add the cream cheese, maple syrup, 1/2 and 1/2, yogurt, lemon juice, lemon zest and vanilla to your food processor and mix until smooth.
  3. Scrape down the sides. Add the flour and continue to mix until the mixture is creamy.
  4. Scrape down the sides again and blend until all of the ingredients are fully combined.
  5. Pour the mixture into the (parchment paper prepped) spring-form pan and smooth the top with a spatula or spoon. Tap the pan on the counter several times to remove any bubbles.
  6. Wrap the bottom of the pan with foil, place two paper towels on top of the pan and then cover with a piece of foil.

  7. Make a tinfoil sling to allow easy insertion and removal from your instant pot- take a 15" piece of foil and fold it over 2 times. See the visual guide to see what it should look like.

  8. Pour one cup of water into the insert of the Instant Pot and add in the trivet with the handles folded down.
  9. Place the spring-form pan into the Instant Pot using the sling, fold sling handles over.
  10. Add the instant pot lid and seal the vent.
  11. Set the manual timer to high pressure for 37 minutes.
  12. Once it’s done, let it natural release. This should take 20-25 minutes. This is a great time to make the sauce!
  13. Remove the cheesecake carefully using the sling and allow it to cool for 5 to 10 minutes.
  14. Run a knife around the edges of the cheesecake to help prevent any cracking while it sets.
  15. Put the pan in the freezer for 1-2 hours.
  16. Remove from the freezer and run your knife around the edges of the cheesecake, release the springform tin. Carefully remove the parchment paper and place cheesecake on a plate.
  17. Use a ladle or spoon to drizzle and smooth the caramel sauce over the cheesecake, I like to push it all the way to the edges so it drips over.
  18. Store in fridge until ready to serve.
SAUCE
  1. Melt the coconut oil, maple syrup, vanilla, and salt together in a pyrex measuring cup (or glass container) for 30 seconds in the microwave.
  2. Stir in the peanut butter until fully incorporated.
  3. Fill a saucepan with a cup of water, put pyrex measuring cup (or glass mixing bowl) into the pot.
  4. Heat over medium, stirring continuously for ten minutes.
  5. Remove sauce and allow it to cool to room temperature.
Recipe Notes
  • Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
  • If you don't have an Instant Pot - follow the recipe and "cook" it in the freezer. You can even make mini portions using small ramekins! OR, splurge and treat yourself, this is the Instant Pot I chose

 

VISUAL INSTRUCTIONS

 

Cheesecake Visual Instructions

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Caramel Sauce Visual Instructions

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Video Instructions

Please rate the recipe and comment or add questions below!

If you don’t have an Instant Pot yet and are considering one, this is the one I went with and I LOVE IT.

Instant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesInstant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesRecipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Vegan Caramel Sauce Instant Pot Cheesecake: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Cinnamon Buns: Gluten-free, Egg-free, Corn-free

Cinnamon Buns: Gluten-free, Egg-free, Corn-free

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Feeding time.

#AllergicToEverything® Cinnamon Buns: Gluten-free, Egg-free, Corn-free

For the first time in a long time, I watched regular old TV.  Everyone was making cinnamon buns.  Commercial after commercial showed families pulling them from the oven.  This lead to me needing a cinnamon bun. Thank you commercialism and consumerism.  They were, in fact, delicious and well worth the time.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free
Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
 

So delicious and well worth the time. Best eaten warm on a rainy winter day. 

Course: Breakfast, Dessert, Snack
Cuisine: American, Comfort Food
Servings: 8 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
Ingredients for the buns:
  • 2/3 cup of milk or cream
  • 1 tablespoon of butter or coconut oil
  • 1 packet of instant yeast
  • 1/4 cup of sugar
  • 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
  • 2 cups of all-purpose gluten-free baking flour
  • 1/4 cup of almond flour
  • 1/4 cup of tapioca starch, plus plenty extra for rolling out dough
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder, corn-free
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 teaspoon bourbon vanilla
Ingredients for the filling:
  • 1/3 cup of butter
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
Ingredients for the frosting:
  • 2 tablespoons of butter or coconut oil
  • 1/4 cup of cream cheese
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of sea salt
  • 2/3 cup of powdered sugar, corn-free
Kitchen tools:
  • Glass pie dish
  • Cutting board
  • Rolling Pin
  • Plastic wrap, good quality
Instructions
  1. Preheat the oven to 350º.
  2. To make THE BUNS: Combine yeast, sugar, 1 tablespoon butter, 2/3 cup of milk, flax egg  in a measuring cup or glass dish and microwave for 1 1/2 minutes. Set aside to allow the yeast to proof.

  3. In a mixing bowl combine gluten-free baking flour, almond flour, tapioca starch, baking soda, baking powder, salt. Whisk to combine.
  4. Add olive oil and vanilla to the yeast mixture. Whisk well.
  5. Add the wet ingredients to the dry ingredients and mix them thoroughly.
  6. Prepare a cutting board by wrapping it in saran wrap.
  7. Dust the saran wrap with tapioca starch, add the dough, dust again with tapioca starch and add saran wrap on top.
  8. Use a rolling pin to roll the dough out into a rectangle.
  9. To make THE FILLING mix softened butter, brown sugar, and cinnamon. Spread it evenly across the dough, leaving about an inch from the top and bottom edges.

  10. ROLL THE DOUGH into a spiral using the saran wrap to inch it along. Try to roll it as tightly as possible. If it is loose, just keep going – it will still be fabulous and the frosting will hide the imperfections. (See the visual instructions for visuals). 

  11. Dust the roll with tapioca starch and slice into 1-inch pieces with a sharp knife.
  12. Butter your pie dish and then plop the slices in.
  13. Cover with saran wrap and a towel, let the dough continue to rise for 20 minutes. I let my rolls rise on top of the warm oven while it preheats.
  14. After 20 minutes, remove the towel and the saran wrap and throw them in the oven.
  15. Bake 23-27 minutes. If edges become too dark, tent them with tinfoil. Remove from oven when golden brown.
  16. While the rolls are baking, make THE FROSTING: combine butter, cream cheese, vanilla, and salt in a glass dish and microwave for 30 seconds. Stir well. Add the powdered sugar, mix thoroughly and set aside.

  17. Spread the frosting mixture on top while buns are warm from the oven. 

  18. Eat while still warm from the oven.  

Recipe Notes
  • I used ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  You can also use egg replacers like this one but I prefer the nutritional properties and texture of the flax.
  • Allergic to corn?  Make sure to buy powdered sugar made with tapioca starch instead of cornstarch.  You can buy it affordably at Trader Joes, and can also find it at Wholefoods. Jazz it up with a sprinkling of chopped nuts.

Visual Instructions:

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Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Before the frosting.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Frosting on.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Allergen-free gluten-free Cinnamon Buns: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeAllergen-free gluten-free Cinnamon Buns: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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