This recipe was given to me by a friend, and it is super easy to make and can be made into so many things!  It avoids dairy, eggs, wheat, soy and nuts!  The texture is more on the crumbly side, but they are very tasty, if you didn't tell someone they were allergen free…they would just think they were delicious.

Ingredients
1 1/4 cups corn meal (white, yellow, or blue, be adventurous)
1 1/4 cups oat flour 
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup rice milk
3 Tablespoons oil (I use olive or grapeseed)
1 Tablespoons cider vinegar

Preheat oven to 400 degrees. Put liners in a muffin pan.  Mix all of the dry ingredients.  Add rice milk, oil, and vinegar and mix well.  Fill each muffin cup 2/3 full.  Bake for 20 minutes.  Makes 10 – 12 muffins.

Notes:
For a spicy version as a side with chili add chopped jalapenos.
Add chopped fruit for more of a dessert muffin and serve warm with "ice cream"
My favorite version is using brown sugar instead of white, adding 2 Tablespoons maple syrup and then the last 5 minutes of baking topping the muffins with a brown sugar, cinnamon topping with another drizzle of maple syrup.
For those without dairy allergies I have used 1 1/4 cups regular milk with no issues.

Delicious, easy to make, filling, and pretty darned healthy if you ask me.  Pair it with some cornbread muffins or fresh baked bread and enjoy.

Ingredients:
2 large sweet potatoes
2 tablespoons butter (or grapeseed oil)
1 small onion diced (1/4")
1/2 lb chanterelle mushrooms, cleaned and roughly chopped
1 quart chicken or vegetable stock
1 chicken breast cut into thin strips along the bias
1 1/2 cups whole kernel corn (2 to 3 ears fresh)
1 or 2 jalapenos, minced
1/2 cup heavy cream
1 teaspoon Sea Salt

In a heavy bottomed pot, saute onion and mushrooms until softened.  Peel and cube sweet potato and add to pot.  Add enough chicken stock to just cover potatoes.  Boil until fork tender, about 10 minutes.  Use a potato masher mash the potatoes without draining liquid.  You will end up with a thicker stock but still have some chunks of potato.

Add the remaining broth, chicken, corn, and jalapenos.  Bring back to boil and then reduce to a simmer for an additional 10 minutes or until chicken and corn has cooked.  Add the cream and salt to taste.

Notes:
I used 3 jalapenos and seasoned with pepper and garlic at the end of cooking.  It had a good amount of heat but wasn't too spicy.  The next day the heat had increased and it was a bit spicier but still not overly so.  It has great flavors and other ingredients could be added to it to suit your tastes.  When I made it, it gave us 6 good sized bowls of chowder.  For a dairy free option, leave out the cream, 1/2 a cup in that much soup isn't that much to begin with so many people would probably never know it was missing.  You could puree the sweet potato, making it a bit smoother, but then I would suggest cooking the mushrooms and onion in a separate pan so you don't puree the beautiful mushrooms!

The following makes one souffle.  Two could share it, but why would you want to?

2 eggs
1/3 cup Cheddar Cheese
Butter
Milk
Seasonings
10oz Souffle Ramekin

Preheat oven to 350 degrees.  Butter the bottom of the ramekin.  Put shredded cheese into a glass measuring cup.  Add enough milk to 1/4 cup.  Add eggs and seasonings and mix well.  Pour into ramekin and place in the oven.  Bake for 20 – 30 minutes or until it has risen and is set.

The trick is they have to be served hot from the oven to whomever is eating them quickly.  Gordon Ramsay says 90 seconds.  I concur.  They start to deflate if you take your time.  I set one on the cold countertop and I heard it pop and start to hiss as it deflated.  They are easy to make, but they are also easy to fall.  The one up side, they still taste yummy, just a bit more flat.

I add salt, pepper, garlic, and cayenne pepper as my seasonings.  I have also made it with different cheeses, Havarti and Parmesan had a nice texture.  Goat cheese turned a bit grainy.  I have added sliced tomatoes to the top halfway through baking (they didn't rise as much).  I also did one with cheddar and Canadian which was really yummy.  My next attempt is going to be cheddar, ham, granny smith apples and caraway.  I really like those flavors together.  I'll report how it turns out.