#dietaryneedsfriendly

Make lunchtime extra special with these gluten-free Cap Creations and printable joke cards.

These Low Fat Lemon Blueberry Muffins are vegan and can also be made without gluten, so they can be eaten by people with a wide range of dietary needs. They're light and fluffy, full of juicy blueberries, and have a hint of lemon that makes them taste great.

Ingredients: 1 cup oat flour. 1/2 cup almond flour. 1/4 cup tapioca starch. 1/4 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup unsweetened almond milk. 2 tbsp lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. 1 cup blueberries fresh or frozen.

Instructions: Warm the oven up to 350F 175C and put muffin tin liners in it. Take a big bowl and mix together the tapioca starch, oat flour, coconut sugar, baking powder, baking soda, and salt. Add almond milk, lemon juice, lemon zest, and vanilla extract to another bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Be careful not to mix too much. Carefully fold in the blueberries. Fill each muffin liner about two thirds of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

These delightful cookies combine the flavors of pistachios, cranberries, and orange zest for a burst of fruity and nutty goodness. They're grain-free, gluten-free, vegan, and paleo-friendly, making them suitable for a variety of dietary preferences.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or agave nectar. 1/4 cup dried cranberries. 1/4 cup shelled pistachios, chopped. Zest of 1 orange. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, melted coconut oil, maple syrup or agave nectar, chopped pistachios, orange zest, vanilla extract, and a pinch of salt in a bowl. Mix the ingredients together. Mix until you get a dough. Take a tablespoon of dough and roll it into balls. Then, use your palm to gently flatten the balls to make cookies. Put the cookies on the baking sheet that has been prepared. Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Have fun with these tasty Pistachio Cranberry Orange Cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes