Allergy-Free Wednesdays, Blog Hop Week 77: Raw Chewy Chocolate Squares, Gluten-Free Salmon Patties, Strawberry Coconut Cake w/ Strawberry Frosting & More!

allergy-free wednesdays, blog hop, afw, gluten free, dairy free, vegan, paleo, grain free

Hello and welcome to Allergy-Free Wednesdays (AFW)!

AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy related topics/issues and connect with others living or caring for someone with food allergies.

This is a weekly blog hop hosted by myself and 6 other fabulous allergy-free bloggers. Your weekly submissions are shared on all 7 blogs!

Each week, we feature our 3 favorite recipes from the week before as well as the most popular recipe clicked on by our readers. We also pin all of the favorites on Pinterest to bring more love to your sites!

Your AFW hostesses are:

Adrienne @ Whole New Mom

Amber @ The Tasty Alternative

Janelle @ Gluten Freely Frugal

Laura @ Gluten Free Pantry

Michelle @ The Willing Cook

Nancy @ Real Food Allergy Free

Tessa @ Domestic Diva

What can I link-up on AFW?

  • We welcome allergy-free cuisine in any shape or form
  • Tips & allergy related articles/information are welcome
  • Food allergies, intolerances, and sensitivities all welcome
  • Rules & Guidelines *Please provide a link directly to your post (not your homepage).
  • Please provide a link back to our weekly blog hop somewhere in your post.
  • Past and current recipes welcome.
  • Please provide a description of your recipe, such as DF (dairy free), GF (gluten free), SF (sugar free), V (vegan), etc.
  • Recipes do not have to be free of all common allergens, just allergy-free in some way.
  • Two weekly submissions max please.
  • Grab yourself a badge and help support Allergy-Free Wednesdays and the allergy-free community.
  • Entries that don’t comply with stated rules and guidelines will be respectfully removed.

Please leave a comment after you link-up and tell us about your weekly submission(s). We love to hear from you!

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest. You also, by entering, guarantee that the picture is not someone else’s work , or else has a broad license (for example with stock photography put in public domain).

Here is a key for labeling your recipes:

  • GF= Gluten Free
  • DF= Dairy Free
  • SF= Refined Sugar Free
  • V= Vegan

Reader Favorite: Why  I Left The Medical  System @ Intentionally Domestic

why i left the medical system, nurse

My Top 3 Picks this Week: 

Grain-Free: Raw Chewy Chocolate Squares @ Sweetly Raw

raw chewy chocolate squares gluten free, vegan

SavoryGluten-Free Salmon Patties @ Nourishing Herbalist

gluten-free salmon patties dinner recipe

Sweet: Strawberry Coconut Cake w/ Strawberry Frosting @ The Tasty Alternative

strawberry coconut cake with strawberry frosting gluten free

Please visit the other 6 Allergy-Free Wednesday hostesses (blog links can be found above) for their recipe highlights.

Thank you for visiting Allergy-Free Wednesdays!

Strawberry Cherry Crisp (Dairy Free, Grain Free, Refined Sugar Free & Vegan)


My husband and I are celebrating another wedding anniversary today. I am making his favorite salmon dish and Yukon Gold mashed potatoes for dinner. For dessert…this crisp with homemade ice cream.

I have to admit my daughter and I ate some of the crisp a few minutes ago as it smelled and looked too good to resist. Can that just be our little secret?!

This crisp smells and tastes amazing. I love using in-season produce whenever I can. I am also a sucker for all types of berries and cherries. This dessert is jam packed with antioxidants, fiber and protein.



2 cups organic strawberries, sliced thinly

2 cups black cherries, halved and pitted

1 cup quinoa flakes

1 cup blanched almond flour or almond meal

3/4 cup coconut sugar

1 1/2 tsp. pure vanilla extract

1 tsp. lemon juice

1 tsp. cinnamon


Preheat the oven to 350 degrees. Place the strawberries, cherries and lemon juice into a medium size bowl and mix thorougly.  In another large bowl,  add in the quinoa flakes, almond flour, coconut sugar, vanilla and cinnamon.  Use a spoon to mix ingredients well.

Grease a 9 x 13 glass baking dish lightly with coconut oil.  Spread the layer of fruit on the bottom of the dish. Next spread the topping layer over the fruit evenly. Bake uncovered on the middle rack for 45 minutes. Let cool for 10 minutes. Serve hot.

Serves 6.

I recommend adding Vanilla Toffee Ice Cream (Dairy Free) to the top of the crisp.

This is linked to Monday ManiaIt’s a Keeper ThursdayWellness WeekendPennywise PlatterTastetastic ThursdayFrugal Days, Sustainable WaysFull Plate ThursdayAllergy-Free Wednesdays, Fat Tuesday and Slightly Indulgent Tuesday.

Birthday Cake

I had the best of intentions to make my daughter’s birthday cake from scratch. In the end, preparing for a big party while simultaneously taking care of my two kids left me with less time than I had hoped. I used a gluten free cake mix my friends raved about:  Pamela’s Chocolate Cake Mix.

After preparing the mix, I poured it into two heart shaped cake pans. My friend Sarah helped me make the frosting from scratch and then she decorated the cake. Everyone at the party raved about the cake and said they would have had no idea it was gluten free if I hadn’t told them.

I plan to make my own chocolate cake using coconut and almond flours in the near future. I don’t have to celebrate a birthday to make chocolate cake, right?!