Showing posts with label Dairy-Free. Show all posts
Showing posts with label Dairy-Free. Show all posts
Easiest Ever Ranch (with Dairy-free option)
Ingredients:
1 Tbsp. dried parsley
1/2 tsp. dried dill
1 tsp dried thyme
1 tsp dried onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp ground white or black pepper
1/4 tsp ground mustard
1 Tbsp. dried parsley
1/2 tsp. dried dill
1 tsp dried thyme
1 tsp dried onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp ground white or black pepper
1/4 tsp ground mustard
1 (14 oz) can coconut milk, full fat OR raw milk
1/2 c. mayo (optional - sour cream or creme fraiche will do, too)
Instructions:
Put it all in a jar and shake it up. That's it!
1/2 c. mayo (optional - sour cream or creme fraiche will do, too)
Instructions:
Put it all in a jar and shake it up. That's it!
Black Bean Cupcakes (grain-free, dairy-free)
1 15 oz can of black beans, rinsed and drained
4 eggs
5 Tbsp coconut oil
5 Tbsp coconut oil
1 tsp vanilla
3/4 c. xylitol (I used XyloSweet) or Stevia - I think maple syrup would work too
7 heaps Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1. Process rinsed and drained beans using a food processor, stick blender, or regular blender until smooth.
2. Add eggs, vanilla, coconut oil and process.
3. Add the remaining ingredients and process.
4. Spray cupcake liners. Fill halfway.
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
THE Best Gluten-Free, Dairy-Free Pancakes Ever
I'm
pleased to present the best gluten-free pancake recipe ever! :)
Pancakes are one of my favorite foods. This recipe started from my
favorite wheat flour recipe from years ago, which I tweaked. The real
key with this recipe is incorporating the ingredients with the right
method and using coconut milk - almond milk will not work. I hope you like them as much as I do!
Ingredients:
1 1/2 c cups gluten free flour blend
3 teaspoons baking powder (I use aluminum-free)
1 teaspoon salt (I use Selina Naturally unrefined gray salt)
2 Tablespoons granulated sugar
1 cup coconut milk, full fat
2 eggs, pastured
1 teaspoon vanilla
1/4-1/2 teaspoon cinnamon, to taste
Coconut oil for greasing skillet (I use a round, 10 1/2 " griddle)
Instructions:
1. Blend dry ingredients in a large bowl. Make a "well" in the center.
2. Blend the wet ingredients in a small bowl.
3. Slowly pour the wet ingredients into the "well" in the center of the dry ingredients. Gently whisk from the center to the outside, just until incorporated. Don't over mix. The batter should not be too watery.
4. Add about 2 tablespoons coconut oil to the griddle. Heat pan on high, then reduce to medium-low. Depending on the size of the pancake you like, add batter to the griddle. I like to make 1/4 cup pancakes.
5. When the batter is bubbly and "set," flip. The first side should take longer than the second.
6. Serve hot with maple syrup or whatever toppings you choose.
Copyright Family Hearth. All Rights Reserved.
Ingredients:
1 1/2 c cups gluten free flour blend
3 teaspoons baking powder (I use aluminum-free)
1 teaspoon salt (I use Selina Naturally unrefined gray salt)
2 Tablespoons granulated sugar
1 cup coconut milk, full fat
2 eggs, pastured
1 teaspoon vanilla
1/4-1/2 teaspoon cinnamon, to taste
Coconut oil for greasing skillet (I use a round, 10 1/2 " griddle)
Instructions:
1. Blend dry ingredients in a large bowl. Make a "well" in the center.
2. Blend the wet ingredients in a small bowl.
3. Slowly pour the wet ingredients into the "well" in the center of the dry ingredients. Gently whisk from the center to the outside, just until incorporated. Don't over mix. The batter should not be too watery.
4. Add about 2 tablespoons coconut oil to the griddle. Heat pan on high, then reduce to medium-low. Depending on the size of the pancake you like, add batter to the griddle. I like to make 1/4 cup pancakes.
5. When the batter is bubbly and "set," flip. The first side should take longer than the second.
6. Serve hot with maple syrup or whatever toppings you choose.
Copyright Family Hearth. All Rights Reserved.
Snickerdoodle Muffins
This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Coffee Cake with Streusel Topping
This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
- Blend eggs or egg replacer, applesauce, milk, and vanilla.
- In separate bowl, cream sugar and butter.
- Slowly add egg or egg replacer mixture to sugar and butter mixture.
- Slowly add flour mixture to sugar and butter mixture.
- Pour into greased 9x9" baking dish.
- Blend oat flour, light brown sugar, cinnamon and nutmeg.
- Cut butter into oat flour mixture.
- Top on cake batter mixture.
- Bake for 45 minutes or until knife comes out clean from center of cake. (If you used egg replacer version, the cake may only take 35 minutes.)
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