dairy free snacks

If your kids like sushi, they'll love opening up their lunch boxes to find these fun sushi rice balls. Filled with avocado and tuna, they're the perfect transportable sandwich alternative for school days and a great finger food option for toddlers who want to feed themselves.

Fun sushi balls recipe

sushi rice

tbs sushi seasoning

tuna

mayonnaise

avocado

nori seaweed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6054143676001&=domain=kidspot

5348771529001-6054143676001

These Chinese rice puddings are slightly chewy, mildly sweet, and a delightful traditional snack. They require only 3 ingredients, are gluten-free, and they show that sometimes the most humble foods can be some of the best foods!

Chinese Rice Puddings (Boot Jai Goh)

Asian white rice flour

tapioca starch

water

just-boiled water

sugar

Prepare steamer. You want the water at a gentle boil (I have the stove set to just below medium).

In a measuring cup or bowl with a spout, combine the rice flour, tapioca starch, and room temperature water. Use chopsticks or a small whisk to mix it into a thick slurry.

In a separate measuring cup, combine the just-boiled water and sugar. Stir until sugar is complete dissolved.

Add the sugar water to the rice flour mixture, mixing with chopsticks or a small whisk while pouring it in. The look and consistency will resemble milk.

Pour the liquid into your bowls/dishes, making sure to mix the rice flour solution right before pouring in case the flour has settled.

Steam the puddings over low-medium heat for 15 minutes.

Transfer the bowls to a cooling rack and let the puddings cool completely. Repeat  steaming any remaining rice flour mixture, being sure to stir the mixture with chopsticks or a whisk before pouring it into the dishes.

To remove the rice puddings after they have completed cooled, run a toothpick along the edge of the pudding and the dish to loosen and lift it out.

Store in a container at room temperature or in the refrigerator for 2-3 days.

THESE VEGAN PUMPKIN MUFFINS ARE PERFECT FOR A QUICK ON THE GO BREAKFAST IDEA. THE PERFECT FALL EASY BREAKFAST.

Vegan Pumpkin Muffins

flour ((315 grams) (can sub with 1:1 gluten free blend))

cornstarch ((8 grams))

baking powder

baking soda

cinnamon

ginger

sea salt

nutmeg

cloves

allspice

pumpkin puree

plant-based milk ((160 milliliters))

light brown sugar ((135 grams))

neutral oil ((110 grams) (melted coconut, vegetable, etc))

cane sugar ((50 grams))

maple syrup ((15 milliliters))

vanilla extract

apple cider vinegar

turbinado sugar ((shown

vegan chocolate chips

walnuts

Preheat oven to 400˚F (205˚C). 

In a large mixing bowl, whisk together well the 2 1/2 cups flour, 1 tbsp cornstarch, 2 tsp baking power, 3/4 tsp baking soda, 1 tsp cinnamon, 3/4 tsp each ground ginger and salt, 1/2 tsp nutmeg, and 1/4 tsp each cloves and allspice.

In a separate mixing bowl, whisk together well the 1 cup pumpkin puree, 2/3 cup each plant-based milk and brown sugar, 1/2 cup neutral oil, 1/4 cup cane sugar, 1 tbsp maple syrup, 1 1/2 tsp vanilla, and 1 tsp apple cider vinegar.

Carefully pour the wet ingredients into the dry ingredients and fold with a spatula just until combined and no dry ingredients remain. Careful not to over mix.  If adding, right before fully mixed, add the walnuts and/or chocolate.

Fill muffin cups 3/4 of the way full and then place in the oven.  After 5 minutes, reduce heat to 350˚F(175˚C) and finish cooking for 18-20 minutes or until a toothpick inserted comes out clean.

Great recipe, both my son and I loved them! Very easy to make and I will definitley be making them again!

Just made these for my grown boys who are home for the holidays. Delicious and such a BIG hit! Thanks so much for sharing.  Wishing you and yours a happy holiday.

Made mini muffins with this recipe for an office potluck and they were a hit!

These muffins were so fluffy and delicious! I added the crumb on top and loved it

I can’t even count how many times I have made these this fall and winter! I cannot believe they are vegan! My favorite muffins now. Thank you for this recipe!

Made these and I don't know what size muffin pans are being used by others but the basic recipe makes almost 20 muffins using my pans. Moist and tasty muffins.

Made these without the topping and they’re so perfect for a subtlety sweet breakfast! I also added cardamom and extra all spice…great paired with a chai tea!

Top 3 dairy free snacks recipes from across the web

The most viewed dairy free snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fun sushi balls recipe

Chinese Rice Puddings (Boot Jai Goh...

Vegan Pumpkin Muffins

Top 3 dairy free snacks recipes from across the web

The most viewed dairy free snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fun sushi balls recipe

Chinese Rice Puddings (Boot Jai Goh...

Vegan Pumpkin Muffins

The most viewed dairy free snacks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine