Tag Archives: dairy free

Coconut Cinnamon Popcorn

Allergen Information: Free of all top 8 allergens.  Gluten-free, dairy-free.  Contains: corn, coconut

I. Love. This. Snack.  #1 It’s cheap.  #2 It’s easy.  #3 It’s sweet AND salty.  #4 It’s like kettlecorn with a cinnamon kick! The coconut gives it a slightly sweet flavor, but it’s mainly used as a butter substitute.  Even if you aren’t dairy free, you still will love it–AND benefit from the wonderful properties of coconut oil!

Tips for buying ingredients:

Popcorn 2~Please, please, please–whatever you do, buy organic corn kernels.  (You can find them in the organic section of your grocery store or at your local health food store). Corn is one of the United States’ biggest GMO (or genetically modified) crops.  We don’t want to be walking science experiments here, so let’s be smart! You can ensure you have a pure corn kernel if you buy it organically! We will have a whole post about GMOs shortly, so just hang tight….

~White refined sugar sure isn’t good for you, even if it’s organic.  The only difference between organic sugar & regular sugar is that you can guarantee your sugar isn’t from a GMO sugar beet and wasn’t grown used synthetic chemicals.  This recipe features Coconut Sugar, which is still a sweetener, but is harvested with a little bit more natural process and still retains some nutrients, while white sugar has virtually no nutritional benefit for our bodies.  I wouldn’t suggest Coconut Sugar for our sweet tea 😉 but it’s a great substitute for baking if you like the taste!

To cook the popcorn, we use this Popcorn Trick recipe from 100 Days of Real Food, although our cooking time varies.  You simply pour 1/4 cup of kernels in a brown paper bag, fold the bag down a few times, and microwave it until done!  Alternatively, you can pop your popcorn on the stove. Feel free to add more spices if you like!

Cinnamon-Coconut Popcorn
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • ¼ cup popcorn kernels
  • 1 T coconut oil, melted
  • 1 t coconut sugar
  • ¼ t ground cinnamon
  • sea salt, to taste
  1. Put popcorn kernels in a brown paper bag and microwave on your popcorn setting, or adjust time to fit your microwave.
  2. Pour popped corn in a bowl and drizzle coconut oil over.
  3. Stir until combined.
  4. Stir in coconut sugar and cinnamon. Sprinkle with salt.
  5. Enjoy!
*Please buy organic ingredients when possible!




Allergen-Friendly Apple Cinnamon Muffins

Allergen Information:  Free of top 8 allergens. Dairy, Egg, Nut, Tree Nut, Gluten, Soy free.  Contains coconut.

Gluten-free baking is tricky, it’s tough, and it’s time consuming.  But sometimes, you just hit the jackpot.

These muffins are incredible.  For my gluten-free friends (or heck, our dairy, egg, nut, or soy free friends, too), you really just won’t believe how tasty these are without the traditional ingredients.  For our other friends, you’ll be so surprised how hearty and flavorful food can be without some of the things you are used to!

I don’t know how to convert these to “regular” muffins because each ingredient plays a role in making the gluten-free flour work.  I challenge you to make these exactly like the recipe and be pleasantly surprised at how gluten-free can be amazing.  Maybe it’ll stop getting such a bad rap!

For those on the Elimination Diet, I hope these will breathe new life in your lungs.  I know how hard it is to find tasty treats without eggs, gluten, dairy, or tree nuts. For the Eos, hopefully you can adjust based to your ‘safe’ foods or have something to look forward to!

Between my husband, Beckham (the only one of our children who can eat these), and me, I know these won’t last long.  But if you are cooking these for one or two, feel free to pop them in the freezer and take them out as needed!  Enjoy!

Apple Cinnamon Muffins (Free of top 8 allergens & Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ cup maple syrup
  • ¾ cup applesauce
  • 1 flax egg (mix 1 T ground flax seed with 3 T of water & let sit for 5 minutes to gel)
  • ⅓ cup coconut oil, softened but not melted
  • 2 t gluten-free vanilla
  • 1½ cups gluten-free flour blend (I used Bob's Red Mill)
  • 1 t chia seeds
  • 1½ t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • ½ t sea salt
  1. Preheat oven to 350 degrees and line a 12 count muffin pan with silicone liners or paper liners.
  2. Make flax egg by combining 1 tablespoon of ground flaxseeds with 3 tablespoons water. Set aside for 5 minutes.
  3. In a large bowl, combine gluten free flour, chia seeds, baking powder, baking soda, cinnamon, sea salt.
  4. In another bowl, whisk together maple syrup, applesauce, flax egg, coconut oil, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Distribute the batter evenly in the muffin tin.
  7. Bake 18-20 minutes
  8. As soon as you can, take the muffins out of the muffin tin and place on a cooling rack to prevent further cooking