Easy Apple Dumplings {Dairy-Free, Egg-Free}

I came across a recipe for these delicious apple dumplings a few months ago here and kept thinking about making them, but put it off....until yesterday. Don't let it fool you. Just because it has apples in it doesn't mean it's healthy - but it is SO YUMMY! I tweaked the recipe a little bit to make it less sugary and also make it allergy-friendly. So, here it is!

Easy Apple Dumplings {Dairy-Free, Egg-Free}

1 can refrigerated Pillsbury Crescent Rolls
1 apple, washed and cut into 8 slices {skin still on}
1/4 cup Smart Balance Light (melted)
1/4 cup brown sugar
cinnamon

Preheat oven to 350. Roll out crescent roll dough. Wrap each apple slice in one triangle of dough. Place in a greased pan. Sprinkle cinnamon on top of all the 'dumplings'. Mix melted Smart Balance Light and brown sugar together. Pour over each dumpling. Bake for 25 minutes. Serve warm alone or with Tofutti brand {dairy-free} Vanilla Ice Cream. YUM! (You can double, triple, etc. this recipe to accommodate your needs.)

Cinnamon Crunch Muffins {Dairy-free, Egg-free}

This morning, I served my girls these yummy muffins! I have had a hard time finding a good egg-free muffin recipe, but this one turned out great! My allergy girl LOVED these - and so did her younger sister (who snatched one from the cooling rack when I wasn't watching!). These are not loaded with sugar, but they are tasty. Made with whole wheat flour, oats and flax seed - these are a healthy alternative to your store-bought muffin or muffin mix. Super quick and easy to make!


1 1/2 c whole wheat flour (I will probably use 3/4 c whole wheat and 3/4 c all-purpose flour next time)

1 c rolled oats

1/3 c sugar

1 T baking powder

2 T ground flax seed

1 heaping T of cornstarch (this takes the place of eggs)

1 c almond milk

1/4 c canola oil

1 tsp vanilla

Mix dry ingredients together in mixing bowl. Add liquid ingredients together in a small bowl and then add the liquid mixture to the dry ingredients. Mix together until moist. Fill muffin cups 3/4 full. Sprinkle a generous amount of cinnamon/sugar to the tops of muffins (you might use the big sugar crystals found in the baking aisle for this step for the cuteness factor). Bake @ 400 degrees for 12 minutes. Makes 12 muffins.


I served these with sausage links this morning to add some protein to the meal. It was a big hit with my two youngest (ages 5 and 2). So, try it! It's so easy and you can make them the night before.