Free Recipes


All recipes from No Wheat No Dairy No Problem are my own creations – and my intellectual property, all rights reserved and registered with the United States Copyright Office. Please do not publish or use my recipes/work without my permission or use it for any other reason than personal consumption.

HAPPY HALLOWEEN! Below are Healthier versions of Halloween Treats, but just as good if not better without the adverse affects of white sugar, dairy and gluten!

Rice Crispy Bars

Who doesn’t like chewy, crispy bars? These are a childhood favorite!

Yields: 12 large bars/one 9×13 pan

1 lg bag/3 cups  Elyon or Dandles Kosher Gluten-free Marshmallows, flattened and cut in half

6 TBSP. Coconut Oil

1 tsp. gluten-free real vanilla extract

6 cups gluten-free rice cereal(Enviro Kids or Nature’s Path)

  1. Lightly coat 9×13 glass baking dish with 1 tsp. coconut oil or spray, set aside.
  2. In a large, heavy bottomed pot heat marshmallows and coconut oil or nut butter together over medium heat just until melted and smooth while stirring constantly with a silicone spatula. Do not overheat or it will separate, this will only take 1-2 minutes.
  3. Remove from heat. Stir in vanilla extract. 
  4. Quickly and gently stir in rice cereal until combined. 
  5. Pour mixture into the 9×12 glass baking dish.
  6. Wet your hands and press mixture down to compact it and spread evenly in the dish.
  7. Cool for 30 minutes. Cut into squares with a sharp knife. You can also use  sharp cookie cutters for shapes. 
  8. 8.Keep any leftover covered at room temperature. 

Variations: Use nut or Sunflower Seed Butter instead of the coconut oil. 

Homemade Marshmallows can be used. 

Enviro Kid’s Chocolate rice cereal can also be used if you want chocolate flavor.


Coffee Toffee

Toffee is crunchy yet has a creamy element even though it is dairy-free. It can be made low glycemic index by using coconut sugar!

1 cup Coconut Oil, refined or neutral flavor

1 1/3 cup Coconut Palm Sugar/Coconut Sugar

1/4 cup plus 2TBSP. filtered water

1 TBSP. Molasses

2 tsp. instant powdered espresso, optional

1 tsp. ground cinnamon

1/4 tsp. sea salt or himalayan salt

8 oz. chocolate chips (Lilly’s stevia sweetened or Pascha or Enjoy Life)

Grease a cookie sheet(approx. 9×13 inches) and set aside.

1.In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden spoon, all ingredients except for the chocolate.

  1. 2.Cook the mixture over medium-low heat, constantly stirring with a wooden spoon until it reaches 310 degrees. You will need a candy thermometer. Quickly remove from heat.
  2. 3.Pour mixture into the cookie sheet and spread with a silicone spatula to smooth out into a rectangle that is about 1/8 inch thick. 
  3. 4.Cool 20-30 minutes on the kitchen counter.
  4. 5.While cooling the Toffee, melt the chocolate in a double boiler or in a glass bowl over simmering water. Cool the chocolate for 5 minutes off the heat. 
  5. 6.Pour melted chocolate over the Toffee and spread evenly to cover the Toffee. 
  6. 7.Let the chocolate set/harden at room temperature for about 4 hours. You can put it into the refrigerator to speed up the process, but it may be dull or bloom(turns white). 
  7. 8.Break into pieces and Enjoy! Store in an airtight container at room temperature. 


Chocolate Truffles

These are so creamy that you’ll never miss the dairy! They are rich and chocolaty and melt in your mouth. 

Yields: approximately 40 truffles

Truffle Filling:

12 ounces dairy-free, gluten-free chocolate chips (Lilly’s stevia sweetened or Pascha or Enjoy Life)

1 1/4 cups regular coconut milk (not light) or Let’s Do Organic Coconut Cream

1 tsp gluten-free vanilla extract or seeds of 1 vanilla bean

 1 drop coffee extract or 1/8 tsp. instant espresso

Toppings: Place these in bowls and set aside.

1 cup shredded coconut

1 cup chopped pecans or nuts of choice

1 cup unsweetened cocoa powder, sifted


  1. Place chocolate in a metal or glass bowl and set aside. 
  2. Put coconut milk in a sauce pot and bring to a boil then, turn off heat.
  3. Pour chopped chocolate into hot coconut milk..Let it sit for 2 minutes and then whisk until smooth and well mixed. 
  4. Add 1 tsp gluten-free vanilla extract  or vanilla bean seeds and coffee extract and whisk. 
  1. Chill the Ganache in the refrigerator until it is completely set and thick like fudge, 4 hours.
  2. Scoop with a small ice cream scooper and roll into your choice of toppings. 

These will keep 1 week in the refrigerator  in an airtight container or in the freezer for a month or two. 


Date Nut Truffles

Instead of chocolate try these truffles that are filled with flavors of the middle east and Morocco. Sweet and salty!

Yields: approximately 27 Truffles(1 inch each)

1/2 cup raw or toasted pistachios, salted or not

25 Medjool Dates, pitted and chopped

3/4 cup walnuts or pecans

1/2 tsp. raw local honey

zest of 1/2 organic orange

1/4 tsp. orange flower water or orange juice, optional

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

1/4 tsp. Himalayan salt, fine

4 Green or Kalamata Olives(Divina or dried), pitted and chopped, optional


  1. Measure out all ingredients and chop everything required. Oil 10-12 inch knife and use that to chop the dates so they won’t stick.
  2. Place the pistachios in the food processor with the s blade and pulse or chop by hand or use a nut grinder on course setting. Set aside nuts in a bowl.
  3. Put all remaining ingredients into the food processor with the s blade. 
  4. Pulse until nuts are chopped. Then, turn on and blend until a smooth paste has formed a ball. 
  5. Scoop out with a 1 inch ice cream/truffle scooper with a release. Helps to oil the inside of the scooper so it doesn’t stick. 
  6. Scoop the date dough into the bowl of pistachios a few at a time. 
  7. Roll the truffles in the pistachios to coat well. 
  8. Store in an airtight container in the refrigerator for 2 weeks or freeze in a freezer ziplock bag or glass airtight container for up to a month. 


Gell-o Gelatin

This is full of collagen which is really healing to the intestines/gut and bones! The store brand we all grew up with is full of sugar, artificial colors and flavors which are very toxic especially to children and children on the spectrum/ADHD/Autism! Heres a healthier version that is just as delicious if not better! 

Makes: 8 servings


1/4 cup cold filtered water

1 TBSP. Organic gelatin or collagen(marine/pork/beef/chicken)-Vital Nutrients is great, look for pasture raised and organic!

1/4 cup hot filtered water, just boiled

3 cups unsweetened organic: unsweetened cherry juice or cranberry juice or grape juice(no fructose corn syrup please)

1 cup organic berries or organic fruit, diced small

Whipped coconut cream, optional 

Note: for kids you can also make this with Zevia Soda for a fun dessert that is sugar free! You could also use homemade stevia lemonade…for a sophisticated flavor add strawberries and fresh basil to your lemonade! Adults can add 1 TBSP. Potato vodka or organic natural sulfite free wine! 


  1. Pour 1/4 cup cold filtered water into a 6-8 cup glass measuring cup and add gelatin, stir and let it thicken a few minutes, set aside. 
  2. Stir in the hot filtered water and juice. 
  3. Place fruit into container(s). 
  4. Carefully pour into a glass 9×9 dish or 4-8 ounce mason jars for individual servings. I use a canning funnel to help keep it from spilling. 
  5. Cover with lids and refrigerate until set which will take a few hours of overnight/all day. 
  6. Make Coconut Whipped Cream with liquid stevia and gluten-free vanilla extract for topping if desired. 
  7. Keeps for 5-7 days in the refrigerator. You can send this in school lunches with an ice pack. Do not freeze. 


Let food be thy medicine and medicine be thy food” Hippocrates

You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!


14 thoughts on “Free Recipes

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  4. hi…im looking for dairy free and also cane sugar free recipes for my one year old daughter as she has an intolorance to both…cheers

    • Hi Kim,

      You can use my cookbook when she starts eating solid foods. Until then I would buy a good baby food cookbook or just make organic pureed vegetables for her. If she has a lot of food allergies, I urge you to get her under the care of a good Naturopathic Doctor who has a 4 year degree in it. If you are from Australia contact Dr. Rodney Ford in New Zealand. He is the best and a leading expert on gluten and food allergies.

  5. I thought eating gluten free meant no flour or anything with wheat/gluten, but your chili recipe has flour and also beer in it which both contain wheat/gluten??

  6. Hi Lauren,
    Mu husband and I met you and bought your book at the Campbell Farmers Mkt. this past Sunday.
    Since we’re fast approaching Thanksgiving day I’m wondering if you have a recipe for gluten free stuffing that’s worth making. In fact, any Thanksgiving dish recipes would be appreciated.
    Thanks, Kathleen

    • Kathleen,
      Yes, there are two stuffing recipes in my cookbook-cornbread or regular that can be made with Gluten free bread-see pages110, 117. I made the cornbread stuffing in a cooking class I taught yesterday and everyone loved it. This week I will be posting a guide for menu planning for Thanksgiving so everyone can enjoy the holiday without being overwhelmed or overworked on T-day! Enjoy and Happy Thanksgiving, Lauren Hoover

  7. Hello,
    These recipes look wonderful! I am very allergic to dairy also can not eat wheat/gluten so I’m always looking for alternatives that won’t leave me unsatisfied. I am so happy to find your website. I will be getting the book for sure! My question to you is, do you have a newsletter to subscribe to for info and more recipes??? One that can be emailed regularly? Just wondering… Thank you for bringing hope to us allergy folk!

    • Dear Izabella,

      Thank you for the positive feedback. My mission is to help. You can come onto my blogsite and click on orange button subscribe in a reader. Or email me and request that I add you to my data base. I send out weekly emails of updates. I post a new article and recipe of the week once per week. Enjoy the cookbook and let us know how you are enjoying it. In the meantime, come onto the blog and get the Pumpkin Cheesecake with Gingersnap Crust-this week. P.S. I do remove the recipe of the week each week, so get it while it is up. Be Well, Lauren

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