Homemade Applesauce (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Another fabulously easy recipe from the milk allergy mom goddess, No Whey Mama - "I really, really like homemade applesauce. And so do the kids. For years I labored under the delusion that it was hard to make, but now I know the truth! Let me share it with you, so that you may enjoy homemade applesauce goodness of your own. Here's the secret: get thee a food mill. Then you don't have to worry about all of that peeling and coring."

Applesauce

8-10 tart apples, washed (We're looking for middle-of-the-road apples here. Not Delicious, not Granny Smith. Whatever is growing locally right now.)
water
dark brown sugar (optional)
lemon juice (optional)
cinnamon (optional)

Wash the apples and cut them into chunks. Put them in a pan with enough water to just cover the bottom of the pan. Simmer, covered, for about 15-20 minutes, until the apples are soft. Run the apples through the food mill over a clean bowl. Discard the seeds and peels left in the mill. Taste the applesauce, and add a tiny bit (1-2 teaspoons) of dark brown sugar if desired. If the applesauce isn't tart enough, add a shot of lemon juice. Stir cinnamon into the applesauce or serve with cinnamon on top if desired.

Of course, you can always peel and core the apples before you cook them, then mash them with a potato masher. But I am a food mill convert. Plus, I like the way the apple skins turn the applesauce pink.

Homemade Popsicles (Gluten-Free, Soy-Free)
Thanks to Rob Benes of the Well Fed Network for this inspirational summer recipe...
Ingredients:

3 ounces of your favorite Jell-O flavor
1 packet of unsweetened Kool-Aid (a flavor that complements the Jell-0)
1 cup of sugar
1 cup of boiling water
Directions: Combine all ingredients in a large pitcher that can hold at least 2 quarts, and stir until dissolved. Next, add enough cold water to make 2 quarts. Then, pour the mixture into your molds and freeze unit it starts to thicken. Finally, insert a popsicle stick (if needed, you can find the sticks at your local grocery store) and let it freeze completely.

If you want, you can experiment by adding pureed fruits, but remember by pureeing the fruit you’ll add some additional liquid so may have to adjust the amount of water needed.

Instant Pudding
Serves: 2-3

1 4oz Box of instant pudding mix (dairy free flavor of choice)
1 Cup vanilla or plain soymilk

Follow the directions on the box, using just one cup of soymilk in place of all of the milk. Refrigerate for at least one hour.

Kid Tested Zucchini Bars
We altered this home-grown recipe from the Detroit News...
Ingredients:

3/4 cup margarine (such as earth balance)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (may use egg replacer such as Ener-G's)
1 teaspoon vanilla extract
1 3/4 cup flour
1 1/2 teaspoon baking powder
2 cups shredded zucchini
1 cup shredded coconut
3/4 cup chopped nuts, optional
Frosting:

1 cup powdered sugar, or more if needed
2 1/2 tablespoons soy or rice milk
1/2 teaspoon cinnamon
1 1/2 tablespoons melted margarine
1 teaspoon vanilla extract
Directions:

Wash hands. Heat oven to 350 degrees. Cream margarine in bowl until light and fluffy; beat in sugars. Add eggs one at a time, and vanilla. Stir in flour and baking powder. Then mix in zucchini, coconut and nuts. Spread in a greased 15 x 10-inch pan. Bake for 20 to 25 minutes. Meanwhile, make frosting. Combine powdered sugar, milk, cinnamon, margarine and vanilla; beat until smooth. (Add the milk gradually until the desired consistency is achieved.) Add additional powdered sugar, if needed, if frosting is too thin. Spread frosting over warm bars.
Yields 16 bars.

Marshmallow-Free Rice Krispy Treats (Gluten-Free, Soy-Free)
This creative recipe comes from the blog of "Needleroozer"

Ingredients:

1/2 cup coconut butter
1/2 cup sugar
1/2 pound chopped dates
1 beaten egg (may be able to omit or replace with liquid for vegan alternative)
1 TBSP milk (rice, almond, or coconut milk)
1 tsp vanilla
1/2 cup chopped nuts (or dried blueberries, coconut, etc.)
2 cups rice crispies type cereal
1/2 tsp salt
choice of coating (nuts, bits, coconut, etc.)
Directions:

Cook butter, sugar and dates until boiling over low heat. Add beaten egg, milk, vanilla, and 1/2 tsp salt. Cook 2 minutes, cool. Add chopped nuts and cereal. Form into balls the size of a walnut. Makes 3 doz. Roll in nuts, coconut, melted chocolate or powdered sugar.