Couple quick hits before I move onto the real point of this post — Courtney & I have been looking for a cookbook that best represents ourselves and our gluten free lifestyle. Often times these cookbooks aren’t for “real people.” What I mean by that is they are catered towards people who have several hours in a day to cook as well as an endless budget/pantry. We discovered a cookbook that we LOVE and think you will too! We strongly suggest you make the small purchase ($30) to help you build a strong foundation. It’s a quality reference guide that’s both relatable and easy to follow. It was put together by a fellow blogger after she struggled with much of the same things as us — making food that was gluten free but satisfying for herself and her family. For transparency, we do receive a small commission if you do decide to make the purchase.
This past weekend, my family held a celebration for my wife’s grandparents as they celebrated their 60TH Wedding Anniversary! This was a highly anticipated event (almost 6 months in the making.) The food menu was gluten free friendly (catered BBQ) but the dessert menu was far from it. All of the siblings (her grandparents children) organized a cake making project that was sentimental to them. It was definitely not going to be gluten free, and I wouldn’t expect it to be, so I had to come up with some way to make my kids feel less out of place.
I came up with the idea of making dirt cake — a childhood favorite of mine — and tasked them with the project of helping me layer the cake with gummy worms. I also need to make this dairy free which proved to be a bigger task than I had expected. I never knew that pudding doesn’t set without dairy milk until yesterday! It isn’t impossible to make pudding dairy free but it requires less liquid and more pudding mix. In the end, 3/4 cup of almond milk to 1 3.7oz package of pudding did the trick and this dirt cake was a HUGE success!!
- 16 oz Glutino "Oreos" -- or another Gluten Free Oreo substitute
- 8 oz Dairy-Free Cream Cheese (Tofutti Brand is good)
- 9 oz So Delicious Cocowhip (coconut milk cool whip substitute)
- 4 3.7 oz packages chocolate pudding (I used Jello brand)
- 1/2 cup Coconut Oil (solid)
- 1 cup confectioner's sugar
- 1 tsp vanilla
- 3 cups almond milk
- 12 oz gummy worms
- Crush oreos into small pieces that resemble potting soil. Big chunks are OK!
- In a table top mixer, combine coconut oil, non-dairy cream cheese, sugar, and vanilla and mix until smooth.
- In another bowl, whisk together pudding mix and milk. It will be thick and dark in color -- this is NORMAL.
- Fold Cocowhip into pudding until well blended. Combine with cream cheese/coconut oil mix. The consistency should start to be fluffy and lighter in color.
- In your desired serving bowl, layer the cookies on bottom followed by a layer of the pudding mix. Continue this rotation until the bowl is full, adding gummy worms throughout.