dairyfree

Gluten and Dairy Free Chicken and Dumplings

Food, GF, Uncategorized
Gluten and dairy free chicken and dumplings
  • 3 chicken breasts or 4-6 chicken thighs
  • 8 tbsp butter or ghee
  • 1/3 cup white onion
  • 12 cups chicken stock
  • salt and pepper to taste
  • 1 tablespoon arrowroot starch

For the Dumplings

  • 1 3/4 cups GF Flour with Xanthan Gum (I recommend Bob’s Red Mill 1 to 1 in the blue bag!)
  • 2 teaspoons baking powder
  • 2/3 cup nutpods original
  • 1 tablespoon of melted butter or ghee
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper

Procedure

  1. Spray a baking sheet with olive oil and add chicken, topping with salt, pepper, and more olive oil spray. Bake at 350 degrees fahrenheit for about 45 minutes or until internal temp reaches 165 degrees fahrenheit (note that thighs may cook more quickly!)
  2. While chicken is baking, mix the dry dumpling ingredients: gf flour, baking powder, salt and pepper. Add nutpods and melted butter until a dough forms evenly.
  3. Shred prepared chicken with forks and set aside.
  4. Melt butter or ghee in a large stock pot over medium heat.
  5. Add onions, sauteing until translucent.
  6. Add arrowroot starch, salt, and pepper to form a roux.
  7. Add chicken and broth, bringing to a boil over medium high heat.
  8. Once the mixture has reached a rolling boil, use a small cookie scoop to drop dumplings into the boiling soup.
  9. Dumplings are done when they float (typically by the time you add the last dumpling, they’re done!)

Serving suggestions

We love to serve chicken and dumplings Cracker Barrel Style with glazed carrots, mashed potatoes if you wish. Our favorite dessert to top off this hearty fall meal is gf pumpkin roll! This recipe is simple, quick, and can quickly feed a crowd. Make it next time a loved one drops over, or prep it to have leftovers for your family.

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Homemade Dairy Free Pumpkin Spice Latte

dairy free, Food
Iced Dairy Free PSL

If you’re like me, getting out of bed and out the door in the mornings can sometimes be a struggle equivalent to putting a toddler in a carseat that they don’t want to get in. (If you know, you know.) This is why my Nespresso is so precious to me, I appreciate the slow mornings with a Bialetti or French Press as much as anyone but the Nespresso is more conducive to my morning speed. It’s for the same reason that I needed a PSL “sauce” of sorts that I can quickly add to hot or iced coffee in the mornings so I don’t spend excess calories or money on my favorite fall drink.

Behold: Bites With Beth’s Pumpkin Spice Latte – coming to you early in sweater weather season so you can enjoy it all of fall. This recipe is dairy free and refined sugar-free but I promise you won’t miss either of those!

Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.

Ingredients

  • 1 cup organic pumpkin puree (you want JUST the pumpkin, not the pie filling!)
  • 2 tbsp pumpkin pie spice
  • 1/2 cup maple syrup (more if you’d like it sweeter)
  • 1/2 cup filtered water
  • 1 cup black coffee or two shots of espresso
  • 1/2-1 cup coconut or almond milk (I’ve linked two I like with this recipe!)
  • ice and dairy free whipped topping if desired

Procedure

  1. In a medium saucepan over medium-low heat, combine maple syrup and filtered water into a simple syrup. The heat will help the mixture come together.
  2. Once well combined, add pumpkin puree and pumpkin spice until combined and just warm. If you overheat the mixture, the maple syrup will make the sauce a jello-y texture.
  3. Mix 2 tbsp pumpkin sauce into warm espresso and top with warmed DF milk. If you’re choosing to have the PSL iced – I’m looking at YOU Texas friends – skip the step of warming the milk and pour over ice instead.
  4. Top with a pretty spray of dairy free whipped cream – we’ve been loving this DF Reddi Wip, but historically, I love this recipe from Minimalist Baker.
  5. Add a sprinkle of Pumpkin Pie Spice if you’re feeling really fancy and go about your day.
  6. I like to store my remaining pumpkin sauce in a squeezy bottle in the refrigerator. I keep it for about a week.
Dairy free PSL

Please share your Bites With Beth creations with me! You can find me at @bethannsbites on Instagram or through Facebook at this page!

Pin here!

Mocha Pecan Granola

Food, GF, Treats
Mocha Pecan Granola

Chia seed pudding was THE breakfast of 2019 for me. I mastered the recipe and shared it on this post. It’s a favorite of coworkers, sisters, and students of mine as well. It’s creamy, full of healthy fats from the coconut milk, fibrous from the chia seeds, and simply delicious. I typically serve it with blueberries and strawberries or raspberries (depending which one is on sale). Today, I’m sharing a recipe that will take my chia pudding over the edge of deliciousness!

That being said, the granola stands on its own as a snack as well. When I was recipe testing I caught John eating it from the jar on the couch! The chocolate, espresso, and pecans are a trio made in granola heaven. This recipe is so easy to whip up and you’ve probably got most of the ingredients on hand. Give this a try:

Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.

Ingredients

Procedures:

  1. Preheat oven to 325 degrees fahrenheit.
  2. Cover a large sheet pan with parchment paper, set aside.
  3. In a large mixing bowl whisk coconut oil, maple syrup, vanilla, salt, espresso powder, and cocoa powder until well combined. It will be a dark brown liquid mixture.
  4. Add oats, chocolate chips, and pecans and stir until the mixture is combined well and covered with the liquid evenly. I recommend using a strong silicone spatula to stir.
  5. Pour the mixture onto the prepared sheet pan, Press the mixture down into the pan so it is flat and even across the top. This will help the granola clump up and make nice big chunks as it cools.
  6. Bake for 20-25 minutes.
  7. Allow granola to cool completely – it’s important that you don’t stir the granola until it’s completely cooled to maintain the aforementioned clumps!
  8. You can pop the sheet pan in the freezer or refrigerator to cool more quickly if you desire. This will help with clumps too because the cooling of the coconut oil will bond the granola more tightly.
  9. Once cool, stir the granola and store in an airtight container.
  10. Enjoy by itself as a quick snack, with milk like cereal, or top yogurt or chia pudding with it.

This recipe has quickly become a family favorite! It’s much more cost effective than purchasing granola at the store and there aren’t any funky ingredients lurking on this list. Try it out this week and drop me a comment to let me know what you think!

Healthy-ish Homemade Reese Eggs

Food, GF, Treats, Uncategorized
Healthy-ish Homemade Reese Eggs

Is it even really Easter without Reese’s eggs? If you’d asked me as a kid…or even three years ago as an adult, I probably would have told you no. The cute, festive wrapper, the egg shape – obviously the best of all the giant Reese’s shapes, and the perfect peanut butter to chocolate ratio made those babies perfection. They’re still delicious, I’ll admit, buuuut so not worth the way that the soy, dairy, and sometimes wheat in the Reese’s makes me feel.

On top of icky side effects, it’s quarantine time so we’re going to the store ONLY for essentials. Reese’s eggs – no matter what your heart may tell you at the time – are NOT an essential item. Keep your booty home!! The good news is: I bet you’ve got the ingredients to make these healthier-for-you nutty chocolatey eggs in your pantry RIGHT now. (Note: if you DON’T have ingredients listed – see me on insta or Facebook and I’ll help you find a suitable substitution!)

Ingredients

Okay, the sooner we get started, the sooner you get to enjoy the deliciousness, so let’s dig in!

  • 1 cup peanut butter – you want the good stuff, JUST nuts and salt (I actually used Trader Joe’s Almond Butter because it’s a pandemic and Thrive Market is way behind on orders so no PB in my house!)
  • 3 Tbsp cassava flour – other good subs: coconut flour and almond flour (you’ll need more than 3 Tbsp if using almond)
  • 2 Tbsp pure maple syrup
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 Tbsp coconut oil

Procedure:

  1. In a mixing bowl, add nut butter, cassava flour, maple syrup, and salt. Stir until well combined.
  2. Using a cookie scooper, portion out filling then flatten and form into an egg-like shape.
  3. Freeze eggs for 30 minutes or refrigerate overnight.
  4. Melt 1 cup of chocolate chips and 1 tablespoon of coconut oil – I like to use the double boiling method: a glass bowl overtop about 2 cups of water boiling in a saucepan.
  5. Remove chocolate chips from heat and dip the eggs using a fork to flip and cover both sides.
  6. Drop onto wax paper and refrigerate for at least ten minutes or until chocolate sets.
  7. Store in the refrigerator until serving.
You’re looking for eggy shapes – they don’t have to be perfect to be cute!

Try these babies out and let me know what you think of them! Be sure to post to Bites With Beth on Facebook or @bethannsbites on Instagram! Better yet, share it with a friend who you know would love it too!