dairy-free Archives - Impressions

Healthier Holiday Cookie

December 7, 2018March 25, 2020 Rachel Sherwood

Snow is on the ground and lights are on the trees. I just love this time of year especially now that I share it with two little ones at home. I love to invite kids in the kitchen to cook. Baking is one of the easiest ways to get them involved as they are usually excited to be the official taste testers of your finished products.

Making cookies with kids is healthy, fun and rewarding.

With it being holiday season and the over abundance of sweet treats I am always on the lookout for healthier options. This is a cookie I created 2 years ago in need of a cookie that my son could eat with everyone else and not have to have a “special cookie”. This healthier holiday cookie is a true winner being gluten free, dairy free and refined sugar free. It is a treat that tastes amazing and everyone can enjoy it together. I am honored to have one of my favorite healthier holiday cookie recipes recently featured in Kiwi Magazine .

Healthier Holiday Cookie Recipe Featured in Kiwi Magazine

The best part about this recipe is you can make many flavors from the one base recipe. I personally love the Almond, Cherry Chocolate (pictured at the top of the photo), Orange Chocolate Almond Apricot (pictured in the middle, add a little orange zest to make this flavor pop) and Cinnamon Pecan Raisin on the bottom of the photo. Feel free to make your own family favorite flavor.

Cooking with kids can be great but also a little messy. Get success secrets on how to make cooking with kids easy here.

What are some of your favorite holiday treats and family traditions?

Read the whole Winter Kiwi Issue here!

Soft Cinnamon Raisin Granola Bars

September 13, 2018September 12, 2018 Rachel Sherwood

The school year has started, we are all off to new routines for class, work and extra activities. Now is the time to get your healthy snacks in order. This is one of my favorite recipes for on the go healthy options. This recipe is super simple as you just put all the ingredients in a food processor, blend and bake. You have 10 bars ready to go perfect for breakfast on the run, a lunch bag, snacks or simply toss in your purse. They are packed with fiber, protein and a touch of sweetness. You won’t feel bad giving these to your kids with these high quality ingredients and also gluten and dairy free.

I am using the new Lindsay Creamy Almond Butter in this recipe. This product is smooth and creamy making it perfect for all your nut butter needs like sandwiches, dipping and baking. It has no hydrogenated oils, cane sugar, preservatives or gluten. Try it in place of traditional peanut butter for a twist on some of your favorites. A 12 oz. jar retails for just $8.99 but you can learn more and get coupons here.

20180813_120542 — Smooth, creamy and easy to spread almond butter

Try out any of the new Lindsay Almond butter flavors like Classic Creamy, Classic Chunky or for a sweet treat Honey Cinnamon. All of the varieties work well in the soft Cinnamon Raisin Granola Bar recipe listed below.

20180826_184554 — Cinnamon Raisin Granola Bars

Soft Cinnamon Raisin Granola Bars

Makes 10 bars

3 cups old fashioned oats regular or gluten free

1 cup raisins

½ cup pecans

½ cup almond butter (at room temperature)

½ cup unsweetened applesauce

½ cup pure honey or maple syrup

¼ cup water

¼ cup ground flaxseed meal

1 tablespoon ground cinnamon

1 teaspoon coarse or kosher salt

So simple, put everything in a food processor and blend. No food processor? No problem just see the note below.

Heat oven to 350 degrees. Line a 9×9 inch pan with parchment paper or grease with oil.

Combine all ingredients in the bowl of a large food processor, pulse for 20 seconds and scrape sides, pulse for another 20 seconds to chop pecans and throughly combine ingredients. Do not over mix or it will become pasty.

Scoop mixture into prepared pan. Using a slightly wet hand press mixture evenly into the pan. Bake on the middle rack until golden brown and firm about 25-30 minutes. Allow to cool completely, remove from pan and cut. Make 10 bars by cutting horizontally through the middle once and four even cuts vertically.

Cut to make 10 perfect snack or lunch size bars.

*If you do not have a food processor, coarsely chop the raisins and pecans. Then in a large bowl combine all ingredients until well mixed and bake as directed.

*Raisins not your thing? Try this with other dried fruit like cherries, cranberries, blueberries or dates. Look for unsweetened varieties to help limit excess sugar.

If you like the creamy almond butter you may also want to try Classic Crunchy and Honey Cinnamon

Full Disclosure:

Sometimes I receive sample products to test and share my honest opinions about. I will ONLY promote products that I love and currently use myself. I feature these products as they have made my life simpler or more enjoyable in some way. I share them with you only as a resource to better support you in enjoying a simply delicious happy and healthy life. All reviews are my own words and my own opinions. I share them and hope these products and services work for you and bring as much joy to your life as they have to mine.

I will occasionally link to specific sites or include affiliate links to help you purchase similar or recommend products. Again, I will only feature items I currently use and think will truly benefit you and your family. As always it is my true effort to serve you please contact me if you have questions about this process, products I mention or would like me to consider your product for a feature highlight. I am happy to help.

Black Bean Brownies

May 22, 2017 Rachel Sherwood

(Gluten-free, Dairy-free, Egg-free) Makes 9- 12 brownies depending on how you cut them

Gluten Free, Dairy Free and Egg Free Chocolate Treats

These vegan black bean brownies are rich and dense perfect for a guilt free indulgent chocolate treat. Guests will love them but it is best to revel the secret ingredient after they have tried them. Best part they are super simple to make and they freeze really well too. Enjoy!

1/2 cup whole oats

1 1/2 cups black beans (one 15 oz can, drained and rinsed)

¼ cup raw cocoa powder

1/4 cup coconut oil

¼ cup maple syrup or honey

1 tablespoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate chips* + extra if desired

Preheat oven to 350 degrees, line the bottom of a 8×8 baking pan with parchment paper and grease the sides.

In a food processor blend oats until it creates fine flour. Add all remaining ingredients (except chocolate chips) and process until well mixed.

Stir in chocolate chips. Spread mixture into prepared pan. Pressing with a slightly wet hand helps smooth them into the pan. Top with extra chocolate chips if desired. Bake for 15-18 minutes. Brownies will be soft when warm. Refrigerate for 15 minutes to firm up if needed.

Note: I use Enjoy Life Chocolate Chips as them seem to have the least amount of extra junk in them but any brand will work.

Gluten Free, Dairy Free Chewy Almond Cookies

November 21, 2016November 22, 2016 Rachel Sherwood

Print Recipe

I am always in search of healthier treats and this one is a true gem! It is free from all the extra junk with the added bonus of no gluten or dairy to fit special diets needs. It’s so simple to make; add it your holiday baking list today.

These chewy almond cookies are gluten free, dairy free and refined sugar free! Enjoy a variety of flavor combinations to fit any taste.

2 cups almond flour

½ cup unsweetened shredded coconut

½ cup sliced almonds, chopped walnuts or pecans

½ cup dried apricots, raisins, tart cherries or cranberries, chopped

½ cup cocoa nibs*, or mini chocolate chips (I use Enjoy Life brand, they are soy free as well)

½ cup real maple syrup or honey

¼ cup coconut oil, melted

½ teaspoon baking soda

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium to large size bowl, combine all ingredients and mix well. The dough will be loose but will stick together when pressed.

Raw "dough" will look crumbled but will stick together when pressed — Raw “dough” will look crumbled but will stick together when pressed

Press dough into 1 in balls and place 2 inches apart on lined baking sheet. Press the dough balls with your hand to flatten slightly.

Bake in preheated oven for 12 minutes until slightly golden. Cookies will be soft. Allow to cool completely on baking sheet so they can firm up before eating.

Store cooled cookies in a sealed container. If not going to eat right away, keep in the refrigerator or freezer.

You can also pre-make the dough and scoop into balls within two days or make dough balls and freeze them to have fresh hot cookies anytime.

White Chocolate Cranberry Chewy Almond Cookies

Combinations I tried:

Apricots and Coco Nibs with sliced almonds

Cranberries and white chocolate chips with pecans (these were extra sweet as the cranberries and white chocolate chips have extra refined sugar in them)

Raisins with walnuts and 1-teaspoon cinnamon

*Note the smaller pieces of chocolate tend to keep the cookies together better. You can also omit the chocolate all together if you prefer like I did in the cinnamon raisin ones.

*Coco nibs are a pure form of unsweetened chocolate, They are peeled and crumbled from whole cacao bean.

I hope you enjoy it as much as I have. Let me know what your favorite combination is.

I almost forgot– If you don’t care about dairy free or don’t have coconut oil at home, butter works just fine too!

Beet Hummus

May 20, 2015 Rachel Sherwood

Finding an appetizer that everyone can eat seems to be a more commonly difficult task with all the various food allergies and diet restrictions it makes feeding a group nearly impossible. One thing that I love to make for parties is hummus as it is a healthy gluten-free, dairy-free, egg-free, peanut-free option that can go with any variety of crackers, bread, or vegetables, and can be used as a dip or a spread. I think it is easiest to put out a variety of options and then guests can help themselves to what they need and like taking the worry and the work out of hosting. Traditional hummus is made from garbanzo beans or chickpeas, olive oil, tahini paste (made from ground sesame seeds) garlic, and lemon juice and just blended all together. It is simple and inexpensive but as you know I enjoy making things better and unique to fit my needs and style so I have been experimenting with a wide variety of flavor options.

Beet Hummus

1 large beet or 3 small beets, about 2 cups
1 garlic clove
2 tablespoons lemon juice
3 tablespoons Tahini
1 15oz can garbanzo beans
1/4 cup olive oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Wash and peel beets, cut into 1/4 inch dice and place them in a shallow roasting pan. Lightly coat with olive oil and sprinkle with a pinch of salt and pepper to season. Roast at 400 degrees for 20-35 minutes until tender.

Combine all ingredients in a food processor and process, scraping sides occasionally until smooth and creamy. If you like your hummus thinner add a touch of water or a little more olive oil until you achieve your desired consistency.

Serve with assorted artisan crackers and vegetables to fit a variety of tastes or for something a bit fancier spread beet hummus on melba toasts, top with soft goat cheese and garnish with Italian parsley.