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Dairy Free Recipe: Cheesy Garlic Bread

By Kyle Eslick | Filed Under Dairy Free

Here is a recipe that looks so good that I had to share it here.   If you give it a try, let us know how it turned out in the comments below!

Dairy Free Cheesy Garlic Bread Recipe

Ingredients:

  • 2 c Water or Almond Milk
  • 1/4 c Nutritional yeast flakes
  • 1/3 c quick grits or cream of rice
  • 1/4 c tahini
  • 1-2 cloves garlic, crushed
  • 2 ts salt
  • 3 drops yellow food coloring
  • 4 tb Better Batter Gluten Free Flour
  • 3 tb Fresh lemon juice
  • 1 tb chopped green onion

Directions:

  1. Preheat your oven to 450 degrees.
  2. Slice the bread in half-lengthwise and set aside, cut side up.
  3. In the bowl of your blender or food processor, blend the Non Dairy Cheese Sauce Ingredients until smooth.
  4. Heat in a small saucepan until thickened.
  5. Divide in half.
  6. Spread each half of bread with half of the butter mixture.
  7. Bake for 10-15 minutes.

[Recipe Courtesy of Better Batter]

Dairy Free Recipe: Blueberry Muffins

By Kyle Eslick | Filed Under Dairy Free

Here is a delicious recipe for blueberry muffins that are advertised as dairy free!  Enjoy.

Dairy Free Blueberry Muffins Recipe

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup white sugar
  • 1/4 cup oat bran
  • 1/4 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1 banana, mashed
  • 1 cup soy milk (you can use buttermilk if you don’t have lactose issues)
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease a 12 cup muffin pan, or line with paper muffin cups.
  3. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt.
  4. Gently stir in the blueberries.
  5. In a separate bowl, mix together the mashed banana, soy milk (or buttermilk), egg, oil and vanilla.
  6. Pour the wet ingredients into the dry, and mix just until blended.
  7. Spoon into muffin cups, filling all the way to the top.
  8. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

[Recipe Courtesy of LA Whining and Dining]

Dairy Free Recipe: Waffles

By Kyle Eslick | Filed Under Dairy Free

Looking for a great dairy free waffles recipe?   Here is a great one I found that I think you’ll enjoy.

Dairy Free Waffles Recipe

Waffle Ingredients:

  • 2 cups flour
  • 1 T. and 1 t. baking powder
  • 2 T. white sugar
  • ½ t. cinnamon (optional)
  • ¾ t. salt
  • 2 large eggs, beaten
  • 1 ½ cups warm almond milk or soymilk
  • 5 T. soy margarine, melted
  • 1 T. unsweetened plain soy yogurt

Waffle Directions:

  1. Preheat a waffle iron.
  2. In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon and salt.
  3. In another bowl, whisk together the eggs with the almond milk, melted soy margarine and soy yogurt until well combined.
  4. Whisk the wet ingredients into the dry, mixing until just combined.
  5. Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron.
  6. Cook until golden brown, about 4-5 minutes, or until the iron is no longer steaming.
  7. Serve warm with your choice of toppings (I like fruit and a bit of honey).

[Recipe Courtesy of About.com]

Gluten Free Recipe: Vanilla Sponge Cake

By Kyle Eslick | Filed Under Dairy Free, Gluten Free

Here is a recipe for vanilla sponge cake that is advertised as being gluten free, dairy free, nut free, and egg free.

Vanilla Sponge Cake Recipe

Ingredients:

  • 1 1/2 cups plain flour
  • 1 cup sugar
  • 1/3 cup oil
  • 1 cup water
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon gluten-free bicarbonate of soda
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar or orange juice

Directions:

  1. Preheat oven to 180°C Oil and line a round cake tin.
  2. Mix the dry ingredients together in a large bowl.
  3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
  4. Make a well in the flour mix and add the wet mix.
  5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
  6. Pour the mixture into the prepared tin.
  7. The mixture should be the consistency of a thick batter.
  8. Cook 45-60 minutes.
  9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
  10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

Gluten Free Recipe: Buttermilk Cake with Berries

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an interesting recipe for buttermilk cake with berries that is advertised as being gluten free, dairy free, egg free, soy free, and of course Vegan!

Gluten Free/Dairy Free and Vegan Buttermilk Cake with Berries Recipe

Ingredients:

  • 3/4 c. hemp milk mixed with 1/4 c. apple cider vinegar (Hemp milk is richer and thicker than most milk replacers.)
  • 2 teaspoons flax meal dissolved in 2 T club soda and 1 t olive oil (replacer for 2 eggs)
  • 2 1/2 c. gluten-free flour mix (I used 1 c. white rice flour, 3/4 c. teff, 1/2 c. tapioca starch, and 1/4 c. cornmeal)
  • 1 tablespoon baking powder
  • 1/2 cup dark brown sugar (demerara)
  • 1/2 teaspoon salt
  • 1/4 cup unrefined coconut oil
  • zest of 2 lemons
  • 1 cup of raspberries (or more—yes, please!)
  • 3 tablespoons raw sugar
  • 1 teaspoon large grain salt

Directions:

  1. Preheat oven to 400F degrees, racks in the middle.
  2. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan.
  3. Prepare the ‘buttermilk’ by mixing the hemp milk and vinegar in a bowl or measuring cup.  Allow it to sit for about 10 minutes.
  4. In a small bowl or ramekin, prepare the flax gel, and allow it to sit for 3-4 minutes.
  5. Using the microwave or the stove top, heat the coconut oil until it has melted, and allow it to cool a bit.
  6. Combine the flours, baking powder, and sugar and salt in a large bowl.
  7. In a separate, smaller bowl whisk together the flax gel and the buttermilk, whisk in the melted coconut oil, and the lemon zest.
  8. Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
  9. Spoon the batter into the prepared pan, pushing out toward the edges.
  10. Drop the berries across top.
  11. Sprinkle with the sugar and then the salt.
  12. Bake for about 23-27 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
  13. We preferred the texture of this once it had cooled nearly all the way.
  14. With raspberries getting moldy so easily, I would suggest storing the cooled cake, covered, in the refrigerator unless it will be entirely consumed the first or second day.

[Recipe Courtesy of Aprovechar]

Dairy Free Recipe: Vanilla Ice Cream

By Kyle Eslick | Filed Under Dairy Free

Just because you are on a dairy free diet doesn’t mean that you can’t have ice cream!   Here is a good dairy free recipe:

Dairy Free Vanilla Ice Cream Recipe

Ingredients:

  • 2 cups dairy alternative, divided
  • 2 cups safe marshmallows
  • 1/3 cup sugar
  • 3 tbsp oil
  • 1 tsp safe vanilla extract
  • 1 package gelatin

Directions:

  1. In a medium saucepan combine marshmallows, sugar and one cup of dairy alternative.
  2. Stirring constantly bring marshmallow mixture to a slow boil until sugar and marshmallows have dissolved.
  3. Remove from heat and allow to cool.
  4. Meanwhile combine gelatin, one cup of dairy alternative and oil, allow to stand for five minutes.
  5. Using a stand or hand mixer (I use a whisk) beat gelatin, oil and dairy alternative mixture until foamy.
  6. Add vanilla.
  7. Combine all ingredients together and transfer to the frozen canister of an ice cream maker.
  8. Process according to manufacturer’s instructions.

[Recipe Courtesy of Org Junkie]

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