Vanilla Ice Cream (Dairy Free/ Refined Sugar Free/ Gluten Free)

With summer slowly coming, so does the desire for cool summer treats such as ice cream! As with my Strawberry Ice Cream, this is a creamy snack that I figured out how to make soon after my food allergies were realized. I have always enjoyed making ice cream cakes, especially my Black Forest Ice Cream Cake. Making dairy free ice cream was inevitable!

Coconut Milk Vanilla Ice Cream


2-400 ml. cans coconut milk (Place your milk in the fridge overnight)

3/4 c. honey (or desired sweetener)

2 Tbsp. vanilla

4 egg yolks

Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream.  For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not to your ice cream with        Whipped Coconut Cream!

**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.


I was contacted by The Sneaky Chef and asked if I would like to do a review of their No-Nut Butter and their Smooth Red Pasta Sauce. I was excited to be offered this opportunity. Last week the box of goodies was at my door when I arrived home from work 🙂


Immediately ripping it open and trying my new found foods I was quite happy! Dipping into each jar with spoons!!Mmmm


The No-Nut Butter is made of  golden peas and is peanut, tree nut, and soy free… It is creamy and tastes great! Everyone in my family loves it! It’s a great alternative to a nut butter!


The Smooth Red Pasta Sauce is full of eight “hidden” veggies; sweet potato, zucchini, carrot, onion, red pepper, celery, squash, and cauliflower, as well as tomatoes. The flavour is a nice blend of spices. It doesn’t need any extra spices or flavours added to it, unlike other commercially made pasta sauces. This one is great straight out of the bottle!

Sneaky Chef Pasta Sauce

“The contest is now closed. Our winner is Devra D.”

Guidelines for the giveaway:

Sign up your email address to follow Sandi’s Allergy Free Recipes to be put in the bin to win

The Sneaky Chef’s No-Nut Butter and Smooth Red Pasta Sauce

If you are already signed up then send me an email to enter!

Sorry due to the company being in the US, this contest is for US residents only residing in the US.

The giveaway begins June 10th, 2013 ends June 17th, 2013 at 11:59 pm.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

Just as I did with Cinnamon Sweet Potato Frosting, with this frosting I was aiming for a light, low fat icing.

I still remember when a coworker first told me about a recipe she had seen with brownies and sweet potato icing. She was going to bring in the recipe for me to see, but I told her no thank you. You see when I see a picture or hear of a food I start getting inspired you thinking. I really enjoy figuring out how to make foods work together without seeing someone else’s recipe first.

I was intrigued… Hmm sweet potato as a base for an icing. It almost seems as though there is a ping pong ball bouncing throughout my head with lovely ides and combinations that work well together.

Chocolate Sweet Potato Frosting

This icing is so lovely. Light and fluffy enough to fool anyone… No one would every know how good it is for you!

I am completely happy with the results, as are all the people who have tried it! 🙂

One of my taste testers, (who has no food allergies) even asked me for the recipe before it was posted so she could make it for her birthday cake.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

1 1/2 c. cooked sweet potatoes or yams

3 Tbsp. cocoa

4 Tbsp. honey (or desired liquid sweetener)

1 tsp. vanilla

1/4 tsp. sea salt

Whip cooked, cooled sweet potatoes with magic bullet, ninja or food processor. Add remaining ingredients and mix well.

Chocolate Sweet Potato Frosting 2

This frosting is shown on mini chocolate cupcakes.

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Easy Roasted Sweet Potatoes

This is a simple post and one that I didn’t really plan on posting. I don’t really think about posting easy vegetable side dishes. I did however have some emails, so I will be obliging.

I use sweet potatoes in many different ways… Apple sweet potatoes (which I will post at a later time), Cinnamon Sweet Potato Frosting, Chocolate Sweet Potato Frosting and other recipes I am playing with and by roasting them.

Easy Roasted Sweet Potatoes

Roasting is super easy way to be able to enjoy them whether you are cooking them in the oven or on the barbecue.

2 medium sweet potatoes

1 Tbsp. olive oil

1 tsp. spice mix or herbs of your choice

Preheat oven to 400 degrees.

Wash sweet potatoes. I leave the peel on, but you can remove if you would like. Chop into one inch pieces. (You can cut them into bigger pieces but the smaller ones seem to caramelize better)

Toss potatoes and olive oil into a bowl and stir so that the potatoes are evenly coated in oil.

Sweet Potatoes

Put into parchment paper lined baking dish. (Believe me, you want the parchment paper. If not the caramelizing causes the potatoes to stick to the bottom of the pan)

Sprinkle on spices. Cook uncovered for 35-40 minutes, stirring twice through the cooking process.

Makes four servings.

Roasted Sweet Potatoes

**If barbecuing, cook on low heat, stirring more frequently, approximately same time. Test doneness with a fork.

Makes four servings.

Shared On: Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Friday, Swap N’ Share Sunday, Mix It Up Monday, 5-Ingredient Mondays, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays

Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Spring and summer can get pretty busy, but you still need want some nice cookies around 🙂
So if you don’t have time or don’t want to go through the fuss of rolled out sugar cookies, these will work out great for you. All the taste of rolled sugar cookies, but much less work.
Almond Sugar Cookies
Almond “Sugar” Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)
1/2 c. coconut oil (or dairy free margarine)
2/3 c. palm sugar
1 egg
1 tsp. almond extract
1 3/4 c.  gluten free flour mix
1 tsp. xanthan gum
1/2 tsp baking powder
1/2 c. almond flour
1/2 c. dark chocolate
Preheat oven to 350 degrees
Cream the shortening and sugar together. Mix in egg and extract. In another bowl whisk together flour mix, xanthan gum, and baking powder.
Add dry ingredients to creamed ones and mix well. Roll into small balls and roll into the almond flour and place onto parchment paper lined cookie sheet. Then flatten the rounds down with a fork.
Bake for 7-9 minutes or until cookies are just golden. Let cool.Melt the chocolate in a double boiler. Then you can either dip the cookies into the chocolate or drizzle the chocolate on them.
I even added a few sprinkle to a few…Almond Cookies

Keep in sealed container for up to five days. They also freeze well.

Garlicky Cauliflower Dip (Dairy Free/Vegan)

With the summer party/bbq season well underway, veggie dip are always a hit! I enjoy making recipes that everyone will enjoy 🙂

Since I made my Cauliflower Crust Pizza, I have been really playing with cauliflower to make different recipes. I am really enjoying the versatility of it!  Being dairy free, I was getting somewhat frustrated with my options for dips. I have made Chili Cheese Dip and Bean Dip as well as flavouring my Cashew Cream several different ways. This is just a new fabulous option!!

I have made this recipe several times and several ways. This is the best dip yet!!

Garlicky Cauliflower Dip

Delicious with raw veggies or with nacho chips. 🙂

Garlicky Cauliflower Dip (Dairy Free/ Vegan) 

Preheat oven to 400 degrees.

4 c. chopped cauliflower- about 1/2 a head of cauliflower

1/2 c. chopped onion- a medium size onion

1/3 c. olive oil

1/3 c. apple cider vinegar

1 Tbsp. mustard powder

1 Tbsp. dry basil

1/4 tsp. cayenne pepper (optional)

4 cloves garlic- chopped

1 c. cooked whitey navy beans**

3-5 Tbsp. water

sea salt to taste

Put cauliflower, onion, olive oil, mustard powder and cayenne into a two quart casserole dish and mix thoroughly.

Roast for twenty minutes. Add garlic and stir. Roast for another twenty minutes. Take out and let cool.

After cauliflower mixture has cooled put it in food processor, add beans and pulse. Add one tablespoon of water at a time to make a smooth consistency.

Garlicky Cauliflower Dip 2

Keep in a covered bowl in the fridge for up to five days. Make approximately 6 cups.

** You can use any white cooked bean.

Shared On: Allergy Free Wednesdays, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love, Swap N’ Share Sunday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not

Spring Asparagus Crustless Quiche (Gluten Free/ Dairy Free)

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well 🙂

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so versatile that it compliments many dishes…

Spring Asparagus Quiche

Spring  Asparagus Crustless Quiche (Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

1/2 c. Daiya Shredded Cheddar ( or desired cheese)- optional

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.


Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives and cheese if using. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Asparagus Quiche

Makes six servings.

** This time I did not use any cheese. Still tastes great!

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love