Okay, we all have a different definition of famous – but the wonderful folks at Enjoy Life Foods have featured my Flax 'n Oat Bar Recipe on their blog, and I am pretty proud of that. You can view the full post here on the ELF blog.

I know, I know, it isn’t exactly Martha Stewart, but this company is fairly big, and one of my favorites. They use a dedicated allergen-free and gluten-free facility, which is hard to find these days. And, some of their products are surprisingly awesome. I love, love, love their mini chocolate chips (yes, they are even soy-lecithin-free), and their soft cookies. They are gluten-free, which I am not, but still awesome all around. I enjoy their granola too, but I am mostly a bake-at-home granola eater.

Anyway, I digress. To keep with the Enjoy Life theme, I made this recipe as allergy-friendly and adaptable as possible. It is of course dairy-free, but it can easily be modified to adapt to most free-from needs (gluten-free, soy-free, vegan, etc.). As mentioned, you can check out the recipe on the Enjoy Life Blog. And, if you have any questions or comments, I have posted the recipe here on One Frugal Foodie too, where commenting is available.

This recipe was sent in by Erin, a Go Dairy Free viewer. She states, "I found this recipe while searching for a GOOD chocolatey treat, and just tweaked the ingredients to suit my needs. I am soy-free in addition to dairy-free, so a butter substitute such as margarine could be used in place of the shortening."

These cookies sounded far too decadent for us to ignore, and I felt a Sweet Sundays feature was in order. This cookie recipe does contain eggs. For a dairy-free, egg-free, nut-free, soy-free, vegan, and scrumptious double chocolate cookie option (perfect for the Worldwide Vegan Bake Sale), try the Fudge Brownie Cookies recipe in Go Dairy Free (pictured at left) - they are a family and party favorite.

As Erin also noted, to keep the cookie recipe below soy-free, you will need to opt for a palm shortening (from Spectrum Organics or Tropical Traditions) or you can trial Earth Balance Soy-Free for a buttery taste, which I find performs very well in baked goodies.

A few weeks ago I posted a recipe for Simply Cinnamon Spelt Bread, and atop that bread was a delicious, Dairy-Free Honey-Buttery Spread that I whipped up for a treat.

I had mentioned posting the recipe for that easy spread, but of course, lost my notes on the ingredients! Nonetheless, when Five Star Foodie announced that the March Five Star Makeover theme was Compound Butter, I knew I had to get back to the drawing board to share this little combination.

I did change the ratios a bit, I am sure of that, I also added some more spice, and I didn’t use dairy butter or margarine to make this spread. Rather, I used a combination of nutritive oils that firm up nicely for slicing, spreading, whipping, and melting. Consequently, this recipe is not only dairy-free, but it is also soy-free, gluten-free, and optionally vegan (maple syrup or agave nectar work equally well in place of the honey) too! View the Full Recipe on One Frugal Foodie.

As mentioned last Friday, I have found a new love in The Whole Life Nutrition Cookbook. But beyond the obviously wholesome collard greens recipe and balsamic roasted beets that I first trialed, there are some "healthified" dessert recipes in that book, which should not be ignored. I started with the Coconut Cashew Cookies, but since my husband is not a huge coconut fan and he likes his dessert on the sweeter side, I made a few modifications.

The resultant Maple Cashew Chocolate Chip Cookies have a unique but addictive flavor that is maple-rich. Once allowed too cool, they are very cohesive, particularly for gluten-free AND egg-free gems, yet they still have a nice thick, cookie dough-esque texture (not cake-like in the least bit!) that I simply adored. Like all recipes in The Whole Life Nutrition Cookbook, these cookies are free from refined sugars, and made with "whole food" ingredients. Perhaps these might be a good gluten-free option for the Global Vegan Bake Sale. See the Recipe on One Frugal Foodie.

How is that for an alliterate recipe title? So thanks to Lacey’s response on my “how to use these veggies” post, I discovered a great new-to-me recipe from Giada of the Food Network. Of course, her recipe needed a few little tweeks. Cheese? Not in our house. How much fennel? Lets trim that down – a lot. Ground chicken? Chicken should be chunky! Parsley on chili? Seriously?

So after making a few modifications this very chunky Chipotle Chicken and Chard Chili was served and it was delicious! The recipe does make for a very chicken-heavy chili. Feel free to cut that down to 3/4 lb, 1/2 lb, or even make it vegetarian if you wish. You can easily double the beans, add some more veggies (I thought chopped zucchini would go nicely), or just thicken the broth a bit more and enjoy it with less of the chunky add-ins. See the Recipe on One Frugal Foodie.

A couple of weeks ago a friend directed me to a new self-published cookbook called Mommy and Me Gluten-Free: Stories and Recipes to Inspire You. The author's story had been featured in the March 2010 edition of GuidePosts. Intrigued by the cute concept, and the fact that all of the recipes in this little gem are made without dairy, eggs, and gluten, I sent an inquiry. I thought perhaps the authors would like to share a recipe with our dairy-free (and many gluten-free) audience. They happily emailed over a fantastic recipe for Chocolate Cake Brownies with an accompanying Chocolate Sauce.

This recipe (below) is egg-free, dairy-free, and gluten-free, and should you wish to make it vegan, I see no reason why you couldn't substitute light agave nectar for the honey with equally delicious results ...