(1 cup quick oats, divided 3 scoops flavoured protein powder of choice (30 gram scoops) * 1/2 -1
cup dairy free milk of choice **)
Maybe add 1/4
cup dairy free milk.
1/2 cup gram flour 1 cup sorghum flour (millet works well too) 2 tablespoons coconut flour (or add more sorghum or gram) 1/4 cup tapioca starch 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 banana 2 — 21/2
cups dairy free milk
2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2
cups dairy free milk (I've used almond or rice with equal success)
(serves 2) 1 large carrot, finely grated 1 apple, grated 1/4 cup raisins 1/4 cup almond meal 1 cup porridge oats 2 tablespoons liquid sweetener 1 heaped tsp cinnamon 1/4 teaspoon nutmeg 3
cups dairy free milk (we used coconut)
Not exact matches
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons
dairy -
free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4
cup minced fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2
cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry
milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise, yogurt or
dairy -
free yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or
dairy -
free Swiss cheese, optional
1/2
cup dairy -
free milk plus 2/3
cup dairy -
free yogurt or sour cream will yield 1
cup of
dairy -
free buttermilk substitute.
1 recipe Pie Crust dough or uncooked 10 - inch gluten -
free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or
dairy -
free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or
milk of choice
+ 1/2
cup pancake base * + 1 tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2 tsp unsweetened shredded coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2
cup dairy -
free milk + 2 tsp apple cider vinegar + 1 tsp vanilla extract + coconut oil for fying
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy -
free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy -
free Swiss cheese substitute 1/2
cup gluten -
free,
dairy -
free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1 1/2
cups water, room temperature or warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1
cup rice flour 1
cup potato starch (not flour) 1/2
cup sorghum flour 1/2
cup teff flour 1/2
cup tapioca starch / flour 1/2
cup low - fat powdered
milk, whey or
dairy -
free milk powder 1/4
cup gluten -
free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast
8 tablespoons butter or
dairy -
free shortening, of choice 4 ounces unsweetened baking chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk of choice (cow, rice, soy, nut, hemp) 1 teaspoon pure vanilla extract 1
cup gluten -
free flour blend of choice 1/2 teaspoon salt
P.S. — I have edited the recipe to say «1/2 -1
cup almond
milk, or other
dairy -
free milk» (of course, you can use regular cows
milk, too, but since the recipe is vegan it isn't listed).
Pumpkin Pie Protein Smoothie Vegan, gluten -
free, soy -
free, refined sugar -
free Makes 1 large serving 1
cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1
cup unsweetened almond
milk, or other
dairy -
free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.
Let's start baking... Warm
Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2
cups of So Delicious Vanilla Coconut
Milk 3/4
cup of granulated sugar 1/3
cup of cocoa powder 1 egg 1/3
cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2
cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
3/4
cup heavy cream or coconut
milk 1/2
cup light brown sugar, firmly packed 1/2
cup unsalted butter or
dairy -
free margarine 1 (3 1/2 - ounce) can flaked coconut, about 1 1/3
cups
9 ounces
milk chocolate, * chopped 3/4
cup heavy cream or coconut
milk (not lite) 1 1/2 tablespoons cold unsalted butter or
dairy -
free margarine
2 eggs 1/2
cup sugar 1/2
cup stevia 1/2
cup coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 1/2
cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2
cup soy
milk 1/2
cup shredded unsweetened coconut, lightly toasted 1/2
cup almonds, chopped 1/2
cup dairy -
free mini chocolate chips
1/2
cup softened vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1
cup packed brown sugar 1/4
cup plant - based
milk (I use almond) 1 tsp vanilla 1 1/2
cups flour 1/4
cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3
cup dairy -
free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
When I make
dairy -
free rice pudding, whether it's with soy, rice, or almond
milk, I always reduce the amount by 1/2
cup.
3/4
cup Raw Cashews 3/4
cup almond
milk (or other
dairy free milk) 1/4 Tsp Agar Agar 1tbs Powdered Xylitol Or less to taste.
1/2
cup brown sugar, packed 1/4
cup granulated sugar 2/3
cup vegetable oil 1/4
cup almond or soy
milk (regular
milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2
cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use
dairy -
free chocolate to keep it vegan)
1
cup of sunflower seeds (soaked for at least four hours in 2
cups of water, drained and rinsed) 1
cup of water Juice of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened
dairy -
free yogurt (optional) 3 Tablespoons unsweetened nondairy
milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
If you've got
dairy on hand feel
free to use that instead — you could even go with 3
cups of
milk and still get great results.
You could make this
dairy free by using coconut oil instead of the ghee, and using a
cup of full - fat coconut
milk in place of the creme fraiche.
1/2
cup Chia Seeds 3/4 teaspoon Allspice 1/8 teaspoon Cardamom 1 teaspoon Cinnamon 1/4 teaspoon Cloves 1 Tablespoon Raw Honey or Agave 1 1/4
cup non
dairy Milk of choice 2 teaspoons Pure Vanilla Extract Dash of Salt 1/2 cup Dairy Free Whipped
dairy Milk of choice 2 teaspoons Pure Vanilla Extract Dash of Salt 1/2
cup Dairy Free Whipped
Dairy Free Whipped Cream
Note: To make this
dairy free, use 2
cups almond
milk plus 1
cup full fat canned coconut
milk.
for the buttermilk, add 1 tsp of lemon juice to a measuring
cup, then top off with almond
milk to equal one
cup (or
dairy free milk of your choice)... for your butter; substitute coconut oil or Earth Balance buttery sticks.
Grab your blender and add 1
cup of
dairy free milk such as almond
milk.
Hi Katie: — RRB - You'll need full fat coconut
milk (I've updated the recipe to mention that) Other
milks won't work 1:1 but if you can't have coconut
milk, I would use 2
cups of almond
milk and 1
cup of
dairy -
free cream.
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2
cups frozen mixed vegetables or 2
cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3
cup all purpose gluten -
free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2
cups water 1/4 unsweetened,
cup non
dairy milk
Cranberry Orange Smoothie (Gluten -
free,
Dairy -
free, Sugar -
free) 1/2
cup fresh cranberries 1 large frozen banana 1 large orange, peeled 1/2
cup of unsweetened coconut
milk from the carton or other nondairy
milk 5 ice cubes
You literally soak the nuts overnight, blend them with water (1
cup almonds to 4
cups water), strain through a cheese cloth and there you have it: delicious and nutritious
dairy -
free milk.
Not only is it
dairy and lactose
free, but each
cup gives you 30 % of your daily needs for calcium, almost half your requirement for vitamin D and only 35 sugar -
free calories - that's just over 1/3 of the calories in skim
milk!
1
cup ice cubes 1
cup coconut
milk (I like Silk unsweetened coconut
milk) 1/4
cup So Delicious soy and
dairy free cultured coconut
milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1
cup diced pineapple (canned pineapple okay in juice) 1
cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)
Cranberry Orange Green Smoothie (Gluten -
free,
Dairy -
free, Sugar -
free) 1/2 of a blender of greens, loosely packed (about 4
cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2
cup of unsweetened coconut
milk from the carton or other nondairy
milk 1/2
cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten -
free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included in your flour blend) 1/4
cup dry
milk powder, or
dairy -
free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten -
free ale, sparkling water, club soda or ginger ale, room temperature
Raspberry Cornmeal Pancakes vegetarian, vegan, grain -
free,
dairy -
free, peanut -
free, sugar -
free, shellfish - oil, fish -
free, nightshade -
free, bean & legume -
free Ingredients: 1 Tbsp flax seed 1
cup + 2 Tbsp soy
milk 3/4
cup + 2 tbsp oat flour 1/2...
If you want a
dairy free version, switch the
milk for 1/2
cup of almond
milk and use coconut oil or ghee instead of butter but I never tested this version and it would alter the taste significantly.
cinnamon 1 1/2
cups mashed ripe bananas (about 3 large or 5 small) 1
cup lactose - or
dairy -
free milk 3/4
cup creamy natural, salted peanut butter 1 tsp.
Green Apple Smoothie 1 green apple, cored & roughly chopped 1 heaping handful of spinach 1 small handful of fresh mint (a drop of mint extract works) 1
cup of frozen strawberries the juice of half of a lime 1 tbsp of chia seeds 3/4
cup of hemp
milk (or whatever
dairy free milk you have on hand) 1/4
cup of coconut water
1 stick unsalted butter, or non
dairy margarine, melted 1/3
cup granulated sugar 1/2
cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp salt (omit if using salted nuts) 1
cup (4oz or 140g) Better Batter Gluten
Free Flour 2
cups mix - ins (
milk or semi-sweet chocolate chips, cinnamon chips, peanut butter chips, roasted nuts, etc), divided (you may omit nuts if allergic.
2
cups wholewheat spelt flour 3 teaspoons baking powder 1/4
cup dessicated coconut 1/2
cup coconut sugar (or replace with sugar of choice) 1/2 teaspoon salt 1 teaspoon cinnamon 1
cup coconut
milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2
cup dairy free yoghurt 2 teaspoons vanilla extract 1
cup raspberries + extra coconut + raspberries for sprinkling
Orange Burst Green Smoothie (Gluten -
free,
Dairy -
free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed
cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2
cups of non-
dairy milk (I used unsweetened coconut
milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie
ingredients
DAIRY FREE PARMESAN CHEESE: 1
cup cashews 1/4
cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon Kosher salt ROASTED VEGETABLES: 1 green zucchini (quartered lengthwise, cut into 1 / 2 - inch slices) 1 pint cherry tomatoes (halved lengthwise) 1/4
cup olive oil Kosher salt and freshly ground black pepper 1/2 pound rigatoni
DAIRY FREE CHEESE SAUCE: 4 tablespoons olive oil 2 cloves garlic (peeled, minced) 4 tablespoons all - purpose flour 2 and 1/2
cups cashew
milk 1 tablespoon hot sauce 1/4
cup parsley (chopped)
Optional: Chocolate Frosting,
Dairy -
Free, Egg - Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
Free, Egg -
Free, Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
Free, Soy -
Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
Free Ingredients 1 1/2
cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy -
free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if ne
free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or
milk or coffee)-- use a bit more if needed
If not, I will post it here in case: 1
cup raw cashew nuts soaked overnight in water 1/2
cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1
cup dairy -
free milk (unsweetened)
* 1 1/4
cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2
cups fresh blueberries (I used frozen blueberries) * 2 1/4
cups Silvana's Gluten -
Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2
cup canola oil (I used melted coconut oil instead) * 1
cup Homemade Cashew or Almond
Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk, or store bought (I used homemade Almond
Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk; you may use
dairy milk if you like) * 2 teaspoons pure vanilla ext
milk if you like) * 2 teaspoons pure vanilla extract
1 small beet — baked, steamed or boiled, and peeled 1/2
cup soft dates — pitted 1/3
cup unsweetened canned coconut
milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2
cups regular rolled oats — coarsely ground in a food processor 2
cups barley puffs, quinoa puffs or other whole grain puffs 1/2
cup sesame tahini 1/2
cup almond butter handful cacao nibs 1/2
cup raisins pinch sea salt melted dark chocolate for drizzling (I use these
dairy free chocolate chips)