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Chocolate Chia Pudding

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It took me a long time to warm up to the idea of eating chia pudding. Chia seeds? Like the ones used to grow chia pets?! In PUDDING?! It just sounded......gross. Forgive me, but it sounded awful and not appetizing at all. And then I saw it on Instagram. And I kept seeing it in my feed, over and over, posts of people gushing about how delicious their chia pudding was. So I gave in and gave it a go, and once I did I was completely hooked. It's thick, naturally sweet, decadent, and the best part - it's good for you. So if you haven't tried it yet, I encourage you to give this chocolate chia pudding a try. You may just get hooked, too. And if you like this and want to try it with a tropical twist, check out my Easy Mango Chia Pudding.

Using Chia Seeds in Pudding

The trick to a good chia pudding is allowing the seeds ample time to soak up the liquid. In this recipe the seeds absorb the almond milk, resulting in a thick, rich pudding. Yes you'll still have some texture of the seeds, but they'll be soft and smooth rather than hard and crunchy. Be sure that your seeds aren't expired or they may not absorb the liquid, which will not give you the result you're looking for.

Dairy-Free Milk For Your Pudding

I use unsweetened almond milk in almost all of my cooking, and I love it in this pudding. It's important to note that using a sweetened variation will add more sugar to the nutritional value and also increase the sweetness of your pudding. Other types of milk will also work in this recipe, such as coconut, oat, or macadamia. Almond is my favorite here, but almost any type should work. Just be aware that the milk you choose will play a large role in the overall flavor of your pudding so you'll want to choose one that you love.

gluten free chocolate chia pudding

Cocoa Powder For Chocolate Chia Pudding

Cocoa powder is what gives the pudding that deep, decadent, chocolate flavor. You'll want to use one of good quality, and be sure that it's unsweetened. I like Anthony's Organic Cocoa Powder. Depending on your flavor preference, you could also use unsweetened cacao powder if you prefer. Although some folks love cacao, some find it too bitter for their taste.

Toppings For Your Chia Pudding

I've enjoyed this pudding on many occasions with no toppings at all, but I think it's amazing with some dairy-free whipped cream, shaved chocolate, and some freshly sliced strawberries. You can also add some sliced almonds, chocolate chips, or cacoa nibs. Raspberries also pair nicely with this, or some small slices of banana.

dairy free gluten free pudding
dairy free chia pudding

Chocolate Chia Pudding

A healthy pudding that's full of rich, decadent chocolate flavor. If you're turned off by the idea of trying chia seeds, I think you'll be pleasantly surprised by how good this is!
4.67 from 3 votes
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings 2

Ingredients
 

  • ¼ cup chia seeds
  • 2 tablespoon unsweetened cocoa powder
  • ½ tsp almond extract vanilla works too
  • 2 tablespoon pure maple syrup
  • 1 cup unsweetened cashew milk or milk of choice

Optional toppings

Instructions
 

  • Add all of your ingredients to a medium-sized bowl or a 16 mason jar. I use a short, wide-mouth mason jar.
  • Give all of your ingredients a good stir. If you're using a mason jar, screw the top on tightly and give it a good shake.
  • Let the pudding sit for about 15 minutes, then give it a good stir using a spoon. Most of the seeds will have settled to the bottom, so be sure to scoop them up and stir well to break up any clumps.
  • Cover your bowl or jar, and let the pudding rest in the refrigerator overnight, or at least 4 hours.
  • When you're ready to eat your pudding, pull it from the refrigerator and give it a good stir. Scoop it in to your serving dish and top it with your whipped cream, fresh strawberries, and a few sliced almonds.

Notes

The nutrition value for this recipe is calculated using homemade cashew milk which uses the entire nut. This makes the pudding higher in calories but also adds vitamins and nutrients, and makes the pudding ultra creamy. For a lower-calorie pudding, look for a lower-calorie milk option such as store-bought almond milk.

Nutrition

Calories: 261kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 14mgPotassium: 315mgFiber: 10gSugar: 13gVitamin A: 11IUVitamin C: 0.3mgCalcium: 172mgIron: 3mg
Keyword chia pudding, easy dessert, healthy
Tried this recipe?Let me know how it was!

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gluten free dairy free brownies

Did you make this Chocolate Chia Pudding?

Please let me know how it turned out for you! Leave a comment below and rate the recipe.

Be sure to snap a pic! Tag @milkfreemom on Instagram and hashtag it #milkfreemom

Dairy Free Meal Prep 1/17/22

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It's cold, icy, and grey here in New England, and that means we're craving comfort food. This week's meal prep includes some older favorites that my family has been enjoying for years, and they all satisfy those cravings for hearty dishes. As always, we'll be supplementing these meals with lots of fresh fruits and vegetables for snacks and side dishes.

Vegan Pancakes with Banana
You only need one bowl and a few minutes to make these delicious, fluffy pancakes. They're full of banana flavor, and are fantastic to freeze for later!
Check out this recipe
vegan pancakes with banana

These banana pancakes are an old favorite in our house. I make a double batch to get us through the week, and leftovers reheat perfectly in under a minute. I'm serving these for breakfast this week with a side of chicken sausage (my current favorite) and some freshly sliced bananas.

Dairy & Gluten Free Minestrone
A delicious soup that's filling and ready to eat in 45 minutes. Serve with a warm slice of crusty bread for dipping, or a fresh side salad. Loved by both kids and adults!
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dairy free minestrone soup

This minestrone recipe is great because it's easy to make and has plenty of veggies. You can adjust the amount of pasta or eliminate it altogether if you want to take it easy on the carbs after the pancakes. The soup is great served alone, with a side salad, or with a dairy free grilled cheese or quesadilla.

Dairy Free Tropical Yogurt Bowl
An easy breakfast that tastes like summer in a bowl.
Check out this recipe
vegan yogurt bowl

This Tropical Yogurt Bowl can be made using your favorite dairy free yogurt, and the recipe can easily be doubled, tripled, etc. to serve your whole family. It's bursting with bright, fresh flavors and can be packed in a thermos for school or work.

Dairy Free Big Mac Bowls
All the flavors of a Big Mac without the guilt or calories! Loved by kids, and great for meal prep.
Check out this recipe
gluten free dairy free burger bowl

Big Mac Bowls are such a fun way to get all that naughty cheeseburger flavor in to a healthier option that the whole family will love. This reheats really well, and it can be packed in a thermos to bring with you. I pre-chop all of the fresh lettuce, tomato, and onion and store those separately in the refrigerator, then pack them in a small container in our lunch boxes. I don't pack the veggies in with the hot food, otherwise they got hot and soggy. Be sure to leave some space at the top of the container to add in the fresh vegetables. When you're ready to eat, just dump the cold veggies in to the container with the hot food and mix it up a bit.

Here are my favorite containers to pack these recipes in our lunch boxes:

kid friendly meal prep containers

We've been using Lunchbots since my twelve-year-old was in preschool, and they do a great job of keeping food warm. I get them from Amazon, and they come in a variety of colors. I find that these do keep food warm for 6 hours as they claim, and I even pack soup in these without any leaking. I also pack my yogurt bowls in these, and they do a great job of keeping everything cold for hours.

U-Konserve is another stainless container that I love. They're great for packing small side salads, muffins, fresh fruit, or pasta salad. This is how we pack all of our school snacks. The lids are easy for younger kids to pop off, and it's a great option to prevent school snacks from being squished in the backpack.

Need dairy-free snack ideas?

Check out my list of 100 Dairy-Free Snacks!

  • 100 dairy free snacks

Did you make these dairy-free meal prep ideas?

Please let me know how they turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom

Peanut Butter Overnight Oats Without Chia Seeds

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If you're looking for an easy breakfast that tastes amazing and requires zero fuss, these Peanut Butter Overnight Oats might be your new favorite. And, as requested by readers, I've made this recipe for overnight oats without chia seeds. The result is soft, chewy, creamy, and has delicious ribbons of peanut butter swirled in every bite. It's the perfect way to start your day!

dairy free overnight peanut butter oats

Overnight oats are one of my go-to breakfasts during the week because they're easy to prepare and ready to eat when we wake up. They're a great option for meal prep to make mornings easier without relying on processed breakfast options full of junk.

The peanut butter in this recipe provides plant-based protein that's great after a workout or to help keep you full throughout the morning. The protein also helps balance the carbohydrates in the oats, which will help prevent a glucose spike. For another oat recipe with protein, try my Tiramisu Overnight Oats.

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Ingredients

  • oats: You'll want to use old-fashioned rolled oats to make this recipe. They provide just the right density for overnight soaking, and the result is a soft, chewy texture. Be sure your oats are certified gluten free, if needed.
  • dairy free milk: Unsweetened almond is my milk of choice for this recipe, but you could also use coconut, oat, rice, hemp, or any other milk you prefer. Choose an unsweetened variety so the oats won't be too sweet.
  • peanut butter: I like creamy organic peanut butter in this recipe, but if you like a little crunch feel free to use a crunchy variety.
  • maple syrup: Be sure to choose a pure maple syrup, not a maple "flavored" syrup. This will keep things on the clean side and avoid unnecessary additives and ingredients like high fructose corn syrup.
  • peanuts, chocolate chips, and sliced bananas: These are optional to top your oats, but I highly recommend adding them. They really make this dish feel extra indulgent, and what's better than the combination of peanut butter, chocolate, and banana?!

vegan overnight peanut butter oats

Instructions

These overnight oats take only minutes to prepare, making them a great solution to those busy weekday mornings. To make them:

  1. add the ingredients to a jar
  2. stir
  3. soak overnight
  4. wake up to breakfast already made

That's it!

overnight peanut butter oats

Substitutions

  • sunflower butter: this is a great option if you aren't able to consume nuts
  • almond butter: I make this with almond butter all the time and it's delicious.
  • hazelnut spread: I've tested this with hazelnut spread instead of the peanut butter and wow...it tastes like dessert!

dairy free overnight oats

Variations

Other great options for topping these oats are:

  • cacao nibs
  • fresh blueberries
  • a scoop of your favorite jam
  • crumbled graham crackers
  • mini marshmallows
dairy free gluten free overnight oats

Storage

A 16-ounce wide-mouth mason jar is my choice to make overnight oats because it fits this recipe perfectly, and the mouth allows plenty of space for toppings. If you don't have mason jars, any refrigerator-friendly container that holds 16 ounces will work. If you have a large bowl, you can mix your ingredients with a spoon, then cover the bowl with plastic or beeswax wrap. For an option to take on the go, I love these glass containers, which can also go from the refrigerator directly to the microwave.

Frequently Asked Questions

How long do overnight oats take to absorb?

The oats will be soft enough to eat after 2 hours, but 8 hours is ideal to achieve that soft, creamy texture I'm going for in this recipe.

Do you eat overnight oats cold?

Overnight oats can be enjoyed cold or warm. If you prefer warm oatmeal, prepare your oats in a microwave-safe container the night before so you can easily pop them in the microwave in the morning. Or, you can heat the oats in a small saucepan with a splash of your dairy free milk for a few minutes until warm.

Other recipes to try

dairy free overnight peanut butter oats

Peanut Butter Overnight Oats Without Chia Seeds

An over-the-top delicious recipe for overnight oats that's so good you could eat it for dessert. It's easy to make dairy-free, and the perfect breakfast for busy mornings.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 6 hours 5 minutes
Servings 2

Ingredients
 

  • ½ cup old-fashioned rolled oats
  • ½ cup dairy-free milk of choice I use unsweetened almond milk
  • 2 tablespoon creamy peanut butter
  • 1 tablespoon pure maple syrup
  • chopped peanuts (optional, for topping)
  • mini chocolate chips (optional, for topping)
  • sliced bananas (optional, for topping)

Instructions
 

  • Add your oats, dairy-free milk, peanut butter, and maple syrup to a 16 oz mason jar (see post above for other storage options).
  • Put the top securely on the jar. Give the jar a vigorous shake to combine the ingredients and break up the peanut butter a bit. Make sure your oats are fully covered with the milk, or any uncovered oats won't soften up.
  • Store the jar in your refrigerator overnight, for at least 6 hours.
  • When you're ready to eat your overnight oats, pull them out of the refrigerator and top with freshly sliced bananas, a sprinkle of chopped peanuts, and some mini chocolate chips if you'd like.

Notes

Nutrition is calculated without topping options.

Nutrition

Calories: 207kcalCarbohydrates: 24gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 157mgPotassium: 200mgFiber: 3gSugar: 8gCalcium: 103mgIron: 1mg
Keyword dairy free, dairy free breakfast, gluten free, healthy, overnight oats
Tried this recipe?Let me know how it was!

Egg Free Dairy Free Banana Muffins

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This is an easy recipe for banana muffins that are free from eggs and dairy and full of fresh banana flavor. It's a great recipe to get kids helping in the kitchen since there are no eggs to crack, and they make a delicious school safe snack.

Bananas

You'll need 3 large bananas to make these, or the equivalent of 1 ¾ cup. I mash them as smooth as possible with a fork, and you'll want to make sure there are no large lumps. The more overripe the bananas are the better, because they'll be nice and soft and full of natural sweetness.

The Oats & Flour

I used old fashioned rolled oats in these, and they lend just a touch of chewiness to the muffins. I use an organic, all purpose white flour, and haven't yet tested these with gluten free options, yet.

The Oil

I like to use avocado for baking because it handles high heat well and has a neutral flavor. It's also a bit healthier than canola or vegetable oil, although those options will work in this recipe if that's your preference.

Mix-in Options

These muffins are also great with mini chocolate chips if you like the banana/chocolate combo. ¾ cup of mini chips works well, and the allergen friendly option from Enjoy Life works perfectly. You could also use some chopped mixed nuts, peanut butter chips, raisins, blueberries, or dried cranberries if you'd like.

egg free banana muffins

Egg Free Dairy Free Banana Muffins

An easy recipe for banana muffins that are egg and dairy-free. You'll just need a few pantry staples to put these together. They're delicious and perfect for breakfast or school snacks.
4.15 from 21 votes
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Prep Time 10 minutes
Servings 12 muffins

Ingredients
 

  • 3 medium bananas equaling 1 ¾ cup
  • ⅓ cup avocado oil
  • 2 cups all purpose flour
  • ¾ cup sugar
  • ½ cup quick oats
  • ¾ tsp baking soda
  • ¾ teaspoon baking powder
  • ½ tsp salt

Instructions
 

  • Preheat your oven to 375°F. Spray or line your muffin tin and set aside.
  • Mash your bananas very well, getting them as smooth as possible.
  • Mix your sugar and oil in to the bananas, combining well.
  • Add in your remaining ingredients and stir just until combined. Be careful not to overmix or your muffins will be tough.
  • Fill each cup of your muffin tin ¾ full with your muffin batter.
  • Bake for about 20 minutes or until a tester comes out clean.
  • Cool the muffins in the tin on a wire rack for 5 minutes, then remove the muffins from the tin and continue cooling them on the rack.

Nutrition

Calories: 217kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 193mgPotassium: 140mgFiber: 2gSugar: 16gVitamin A: 19IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword muffins
Tried this recipe?Let me know how it was!

Dairy Free Meal Prep 1/9/22

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If you haven't tried meal prepping, I can't recommend it enough. I take a couple of hours every weekend to prepare some meals and snacks for the busy week ahead, and it makes those crazy weekday mornings so much easier. I supplement these meals and snacks with lots of fresh fruits and veggies, and it ensures that I always have healthy, dairy free options ready to go.

Baked Eggs With Spinach
A healthy, delicious recipe that's perfect for meal prep. Bake once and have breakfast for days! Full of veggies, and great with a side of fruit, toast, or a smoothie.
Check out this recipe
baked eggs with spinach recipe

I love this recipe because you get a serving of veggies in first thing in the morning, and it's really delicious. Leftovers can be reheated right in the microwave in about 30-60 seconds. I serve it with a slice of toast or a homemade muffin, and some fresh fruit. My son likes this before school on a whole wheat bagel for an easy breakfast sandwich.

Dairy Free Pumpkin Muffins
These delicious pumpkin muffins will quickly become a family favorite. Simple to make, great for batch cooking, and the perfect sweet treat all year round. The recipe makes 30 muffins, or 12 muffins and a pumpkin loaf.
Check out this recipe
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These muffins are a tasty option to serve alongside the above mentioned egg bake, or to pack for school snacks. Pumpkin is rich in vitamin A and antioxidants, so we eat these muffins all winter long.

Dairy Free Buffalo Chicken Salad
This buffalo chicken salad is an explosion of flavor without all the calories normally found in the average buffalo chicken. It's full of plenty of heat and crisp, fresh vegetables. A drizzle of the fresh lime and olive oil helps cool it all down.
Check out this recipe
Dairy Free Spicy Chicken Salad

My tween is loving salads lately, and this is one of his favorites. I make the chicken and the salad ahead of time and store them separately in the refrigerator so the vegetables don't get wet and soggy.

Kid Friendly Turkey Chili
This is an easy, healthier recipe for chili that's big on flavor but a bit less spicy. It's kid friendly and great for cooking ahead, pot lucks, game day, or an easy weeknight dinner.
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Chili is a great meal to make ahead because it just gets better the longer it sits. This turkey chili recipe is great because it's mild on spice, making it a kid-friendly option. It's also great for making chili dogs, which is always a big hit in our house.

Chocolate Brownie Energy Balls
These chocolate brownie energy balls are rich, fudgy, no-bake bites made with wholesome ingredients. Naturally sweetened and easy to make, they taste like brownies and are perfect for healthy snacks, meal prep, or satisfying a chocolate craving.
Check out this recipe
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I love these energy balls. They're naturally sweetened, and help satisfy those chocolate cravings. This is a great option for an on-the-go snack, school snacks, an addition to lunchboxes, or for a healthier dessert option.

Are you meal prepping this week? Tell me what you're making in the comments!

xoxo

Dairy and Gluten Free Pumpkin Pancakes

· 2 Comments

We eat a fair amount of pancakes in our house, and this healthy recipe quickly became one of our favorites. They're full of pure pumpkin, warm flavorful spices, ribbons of real maple syrup, and heart-healthy oats. The best part? They're low in sugar and kids love them.

The Batter

The batter comes together very quickly in a blender and requires just 9 simple ingredients. I use my Vitamix, but any high-powered blender should work. The blender does all the work, and it only takes a minute or two for the oats to break down. Your batter will be very thick, and you'll probably need to scoop it out with a spoon. I use the back of the spoon to spread the batter on the pan and shape the pancakes. If you need to thin it out, you can add a splash or two more of the dairy-free milk to the batter and pulse it a few more times.

The Dairy-Free Milk

Oat milk is my favorite choice to make these nut-free and school safe, but you can use your favorite dairy-free milk. I've tested these successfully with almond milk as well and didn't notice any difference in flavor or texture.

Toppings

If you aren't avoiding nuts, these pancakes are delicious with some chopped walnuts or pecans. You can stir a handful in to the batter, or toss a few on top. Pumpkin seeds, chocolate chips, bananas, a drizzle of my butterscotch sauce, or a sprinkle more of pumpkin spice are also delicious ways to top these. My preferred toppings are a dollop of vegan butter, warmed pure maple syrup, and a handful of walnuts.

dairy free gluten free pumpkin pancakes

Storing

These will keep in your refrigerator for 3 or 4 days, making them perfect for make-ahead cooking. I cook up a batch of these on Sunday to have them on hand during the busy week. They'll reheat in your microwave in about 30-60 seconds on high heat.

You can also freeze these if you'd like. I freeze mine in individual serving sizes (usually 3 pancakes) in an airtight freezer safe dish. When you're ready to eat them, just put them on a microwave safe dish and reheat them until they're warm (about a minute, depending on your microwave).

dairy free gluten free pumpkin pancake recipe

Healthy Pumpkin Pancakes (dairy, gluten, nut free)

An easy, healthy recipe for pumpkin pancakes that uses no dairy, gluten, nuts, or refined sugar. Simple to make and so delicious.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings 12 pancakes

Ingredients
 

  • 1 ⅓ cup unsweetened oat milk or milk of choice
  • 1 ½ cup pure pumpkin puree
  • 2 tablespoon pure maple syrup
  • 4 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups quick oats
  • 4 teaspoon baking powder
  • 4 tsp pumpkin spice
  • ½ tsp salt
  • oil or dairy-free butter for cooking

Instructions
 

  • Add all of the ingredients into your blender in the order listed. Blend on high for about 1 minute until the batter is smooth. It should be thick, and you'll need to scoop it out with a spoon.
  • Heat your dairy-free butter or oil in a skillet or griddle over medium heat.
  • Add a scoopful of batter to your pan and spread it out using the back of a spoon. I like to use ¼ - ⅓ cup batter per pancake. Cook the pancakes for about 3 minutes per side, until they're lightly browned on the bottom and puffy. Reduce the heat if the pan gets too hot, or your pancakes start cooking too quickly. A pan that's too hot will result in pancakes overcooked on the outside and raw on the inside.
  • Serve warm. See notes above for topping options. Leftovers will keep in the refrigerator for up to three days.

Nutrition

Calories: 136kcalCarbohydrates: 22gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 275mgPotassium: 182mgFiber: 3gSugar: 6gVitamin A: 4902IUVitamin C: 1mgCalcium: 151mgIron: 2mg
Keyword dairy free breakfast, pancake, pumpkin
Tried this recipe?Let me know how it was!

Crispy Southwest Chicken Salad

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Those amazing crispy chicken salads that you find at your favorite local restaurant or drive thru are completely achievable at home, and luckily you can make them much healthier. This is the version that I love to make, and it's one of my favorite things to put together for lunch.

dairy free crispy chicken salad southwest

Dairy Free Gluten Free Chicken

I use these breaded chicken tenders for this salad because they're dairy free, gluten free, crispy, and delicious. This is a so-called meal hack, because I'm taking all the work out and using frozen chicken tenders rather than making the chicken from scratch. I cook the tenders using the convection option on my oven so they're extra crispy, but an air fryer works great too. Feel free to use your favorite chicken tenders that suit the dietary needs of your family. My tween and husband enjoy the chicken with a small salad and side of fries, and I skip the fries and keep the carbs low by loading up on this salad. It's an easy way to cook once and please everyone in the family.

dairy free crispy chicken salad

Dairy Free Dressing Options

My favorite dressing to have on this salad is the Buffalo Ranch by Sir Kensington's. Some other great options are the ranch from Primal Kitchen, Daiya Homestyle Ranch, or Yo Mama's American Ranch. You could also make a homemade green goddess dressing, a lime cilantro crema, or a spicy chipotle ranch dressing.

The Beans

I absolutely love the Tex-Mex Pinto Beans from Fillo's in this salad. In fact, I love all the beans from Fillo's, and almost all of them will work in this. You can also use a canned bean if you'd like, just be sure to rinse and drain it. Variations that work great here are black beans, kidney, pinto, or mayocoba beans.

How can I get my chicken crispy?

I like to air fry my chicken and spray it with just a bit of avocado oil to achieve ultimate crispiness.

Is this crispy chicken salad healthy?

Everyone's body is different so "healthy" is different for everyone. This salad is under 300 calories, and if your chicken is baked or air fried you will significantly reduce the amount of fat and calories you're consuming. This is a much healthier option that takeout salads.

dairy free crispy chicken salad

You might also like these recipes:

Dairy Free Buffalo Chicken Salad
This buffalo chicken salad is an explosion of flavor without all the calories normally found in the average buffalo chicken. It's full of plenty of heat and crisp, fresh vegetables. A drizzle of the fresh lime and olive oil helps cool it all down.
Check out this recipe
Dairy Free Spicy Chicken Salad
Vegan Spicy Salad
This easy, vegan spicy salad is perfect as a main course or side salad. It's loaded with flavor, protein, fresh vegetables, and of course some heat.
Check out this recipe
Vegan Spicy Salad
Dairy Free Crispy Chicken Salad

Crispy Southwest Chicken Salad (dairy free, gluten free)

Loaded with fresh vegetables, tons of flavor, and an easy meal hack to put this together in minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings 2

Ingredients
 

  • 5 oz spring mix
  • ½ cup cherry tomatoes
  • ½ cup radishes thinly sliced
  • ½ cup cooked pinto beans
  • ½ avocado cut right before serving
  • 8 oz chicken tenders dairy free, gluten free if needed
  • Dressing of choice I like vegan buffalo ranch

Instructions
 

  • Cook your chicken tenders per package instructions. The crispier the better!
  • Start assembling your salads in two large bowls.
  • Add your vegetables in this order: lettuce, cucumbers, beans, radishes, tomatoes.
  • Once the chicken is cooked, allow it cool for five minutes. Slice the tenders thinly, then divide them in half on top of the salads. Scoop out your avocado and dice, then add about ¼ cup to each salad.
  • Drizzle with dressing and enjoy!

Nutrition

Calories: 267kcalCarbohydrates: 16gProtein: 28gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 283mgPotassium: 1052mgFiber: 6gSugar: 2gVitamin A: 1097IUVitamin C: 36mgCalcium: 52mgIron: 2mg
Tried this recipe?Let me know how it was!

Dairy Free Chocolate Peanut Butter Pretzel Bites

· 2 Comments

These no-bake Dairy Free Chocolate Peanut Butter Pretzel Bites take just five minutes to make, and you only need a handful of ingredients. It's a great recipe to make with the kids, and the perfect treat if it's too hot for baking.

dairy free chocolate peanut butter pretzel

The Dairy Free Chocolate

To keep these free from milk you'll want to be sure you choose dairy free chocolate chips. For this batch I used the mini chips from Enjoy Life Foods, but I've also tested these with No Whey Choco Morsels, and Hu Dark Chocolate Gems. If you like your desserts on the sweeter side, you'll want to be sure you choose a chocolate option that is at least semi sweet and contains a bit of sugar or a sugar alternative.

Peanut Butter and Nut Free Options

I'm using an organic, sweetened peanut butter in this batch of bites. If you like your desserts on the sweeter side, unsweetened peanut butter may not work for you in these.

For a nut free option, you can replace the peanut butter with Sunbutter, Wowbutter, or cookie butter if you're not avoiding gluten.

dairy free chocolate peanut butter bites

The Pretzels

The grain free pretzels from Quinn are my go-to pretzel and what I use to keep these gluten free, but any of your favorite pretzels will work. Other gluten free pretzels I like are Glutino, Cauliflower pretzels, and Savor Street.

Salted pretzels will give you good results and help you to achieve that balance of salty/sweet, but an unsalted pretzel will work in these too. I prefer to break the pieces up pretty small before I mix the pretzels in to the chocolate mixture. If the pieces are too big, it's just too crunchy and chunky for me. Save some bigger pieces to sprinkle on the top of the bites.

dairy free gluten free peanut butter pretzel
Dairy Free Chocolate Peanut Butter Pretzel Bites

(Dairy Free) No Bake Chocolate Peanut Butter Pretzel Bites

These no bake treats are so simple to make and satisfy all those salty sweet cravings. They're dairy free, and can be made gluten and nut free too!
3.50 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Servings 24

Ingredients
 

  • 1 ½ cup chocolate chips see above for suggestions
  • 1 cup peanut butter see above for nut free options
  • ½ cup pure maple syrup
  • ¼ cup coconut oil
  • 1 ½ cup pretzel pieces see above for gluten free options

For topping

  • ¼ cup peanut butter optional
  • ¼ cup pretzel pieces optional

Instructions
 

  • Add your chocolate, peanut butter, maple syrup, and coconut oil in to a large microwave safe bowl and heat in the microwave until everything is melted. This took about a minute in my microwave.
  • Remove the bowl from the microwave and stir everything together until it's nice and smooth.
  • Gently fold in your pretzel pieces.
  • Line and 8x8 inch baking dish with parchment paper. Cut the paper a bit bigger than your dish so it will come up the sides. This will make for easier removal from your pan later.
  • Gently press your mixture in to the parchment lined baking dish.
  • Melt the ¼ cup additional peanut butter in microwave to melt it so you can drizzle over the top of the bites.
  • While your peanut butter is in the microwave, sprinkle your pretzel pieces over the top of your bites in the baking dish.
  • Give your melted peanut butter a good stir. It should have a more liquid-like consistency. If it's too thick, you can stream in a bit of melted coconut oil. Drizzle it over your bites.
  • Cover your pan tightly so the cover doesn't touch the top of your bites, and refrigerate for at least two hours.
  • When you're ready to cut them, use the parchment paper to gently lift the bites out of the dish. I put mine on to a cutting board, then cut them in to your desired size.
  • Store these in the refrigerator. You can take one out about 30 minutes before you want to eat it for a softer texture, or eat them cold right out of the refrigerator.

Video

Nutrition

Calories: 139kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 136mgPotassium: 110mgFiber: 1gSugar: 5gCalcium: 14mgIron: 1mg
Keyword Quick & Easy
Tried this recipe?Let me know how it was!

You may also like my Easy Banana Oat Bars

dairy free chocolate pretzel bites

Buffalo Chicken Meatloaf (gluten free, dairy free)

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This Buffalo Chicken Meatloaf is an easy, healthy way to enjoy that classic buffalo flavor without the fat, gluten, or dairy. I portion these in to mini loaves, which makes this is a great recipe for healthy meal prep. You can easily double the recipe to have a fun, delicious lunch all week.

When preparing this recipe, you'll want to be sure you mince the vegetables well, in to small pieces. Don't skip the step of shredding the carrot, because this keeps them light and airy. If you cut your vegetables too large, they're going to be too big and crunchy in your meatloaf.

If you're serving this to kids and worried about it being too hot, I find that the mild buffalo sauce from Noble Made is a great option. You can also serve it with a drizzle of nondairy ranch dressing if you want to cool it down a bit, or miss that classic buffalo/blue cheese combination.

I like to serve this with a baked potato, side salad, roasted vegetables, or some cauliflower rice. Leftovers will keep in the refrigerator for up to three days. These are also great on a burger bun with some fresh lettuce, tomato, and ranch for a buffalo chicken sandwich.

Dairy Free Gluten Free Buffalo Chicken Meatloaf

Buffalo Chicken Mini Meatloaf (dairy free, gluten free)

An easy, healthy way to get enjoy the flavors of buffalo chicken! You only need a few minutes to put these together, and leftovers are perfect for a healthy lunch option.
4.75 from 8 votes
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Prep Time 10 minutes
Servings 4

Ingredients
 

  • 1 lb ground chicken
  • ¼ cup almond flour panko bread crumbs can also be used
  • 2 scallions thinly sliced
  • ¼ cup finely chopped celery
  • ¼ cup shredded carrot
  • 3 cloves garlic minced
  • 2 tablespoon buffalo sauce + a tablespoon or two more to top meatloaves
  • salt and pepper to taste
  • parsley, scallions, cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F. Lightly coat a baking sheet with some olive oil or line it with parchment paper.
  • Combine all of your ingredients (except the fresh herbs) in a large bowl, and mix well.
  • Divide the mixture in to four sections, and form them in to oval or rectangle shapes.
  • Place the meatloaves on your prepared baking sheet, and brush them with a bit more buffalo sauce.
  • Bake for about 30 minutes, or until cooked through.
  • Garnish with the chopped fresh herbs.

Notes

You can drizzle these with a nondairy ranch if you'd like. I like to serve this with a fresh side salad, baked potato, or some cauliflower rice.

Nutrition

Calories: 211kcalCarbohydrates: 4gProtein: 22gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 98mgSodium: 310mgPotassium: 660mgFiber: 1gSugar: 1gVitamin A: 1425IUVitamin C: 2mgCalcium: 35mgIron: 1mg
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Did you make this Buffalo Chicken Meatloaf?

Please let me know how it turned out for you! Leave a comment below and rate the recipe.

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Dairy Free Gluten Free Buffalo Chicken Meatloaf

Copycat Chick-fil-A (gluten and dairy free)

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I'm not one to frequent fast food establishments, but Chick-fil-A is one drive thru I get excited about. Yes, I know it's full of awful ingredients that aren't good for my body, but I believe in moderation, and... that chicken is GOOD. But, having one member of my house being dairy free and one avoiding gluten, it's just not an option for my family right now. So, I set out to recreate it at home, and the result is pretty darn close to the real thing. And dare I say just a bit healthier.

gluten free dairy free chick-fil-a

The Flour

If you've read my other posts you've probably seen me mention the importance of the gluten free flour that you choose. I use Bob's Red Mill 1 to 1 gluten free flour in this, and had great results. Your results could vary depending on which flour you use, so be sure to leave a comment if you try something different than I'm using here.

The Oil

I use avocado oil to fry the chicken in this recipe because it's claimed to contain more healthy fats than other oils. It does have a green tint to it, but I don't find that it affects the color of my chicken too much. Chick-fil-A uses peanut oil, but any neutral tasting cooking oil will work or this.

chick-fil-a gluten and dairy free

The Sauce

The ingredients you use to make this sauce will greatly affect the overall flavor, especially the mayonnaise and barbecue sauce because they're the pretty much the stars of the show. I typically like to use Primal Kitchen's avocado mayo, but for this I found Hellman's mayonnaise got me a result closer to the flavor from Chick-fil-A. I love the Classic BBQ sauce from Noble Made, and the flavor is perfect for this. Try to find something smoky and sweet with a hickory flavor to it, and that will get you a result close to the real thing. Any leftover sauce you have will keep for a few days in the refrigerator.

Gluten Free Dairy Free Chick-fil-A

Copycat Chick-fil-A (Gluten and Dairy Free)

All the flavor of those juicy, crispy, chicken sandwiches from Chick-fil-A, without the gluten or dairy! Includes the recipe for the famous sauce.
4 from 2 votes
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Prep Time 10 minutes
Servings 4

Ingredients
 

  • 2 chicken breasts skinless, boneless
  • ¼ cup water
  • ½ cup pickle juice I used kosher dill
  • ½ cup unsweetened almond milk or your favorite milk option
  • ½ tablespoon apple cider vinegar
  • 1 large egg
  • 1 cup gluten free flour I used Bob's Red Mill 1 to 1
  • 3 tablespoon powdered sugar
  • ½ teaspoon paprika
  • 1 teaspoon ground black pepper
  • ½ teaspoon chili powder
  • ½ tsp salt
  • 1//2 tsp baking powder

For The Sauce

  • ½ cup mayonaise
  • 2 teaspoon barbecue sauce
  • 2 tablespoon honey
  • 1 teaspoon dijon mustard
  • 3 teaspoon yellow mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon apple cider vinegar

To Cook & Assemble

Instructions
 

  • Trim your chicken breasts of fat, and carefully slice them in half horizontally, essentially creating two thinner chicken breasts.
  • In a shallow dish, combine your water and pickle juice. Add in your chicken, cover, and marinate for at least 30 minutes.

Make The Sauce

  • Add all of your ingredients for the sauce in to a bowl, and give it all a good whisk until the honey is well combined. Cover the bowl and refrigerate the sauce until you're ready to use it.

Cook The Chicken

  • In a shallow bowl or dish, mix together your almond milk and ½ tablespoon vinegar. Set it aside and let it sit for at least 15 minutes, which will give it time to curdle. You want it to curdle because this essentially will create a nondairy buttermilk.
  • In another shallow dish or bowl, combine your flour, baking powder, sugar, paprika, chili powder, salt, and pepper.
  • After your milk has been sitting for 15 minutes, give it a mix and add in your egg. Combine that all together.
  • Heat your oil in a large nonstick skillet over medium heat. You want to get it to about 350°F.
  • Remove your chicken from the marinade and dry it completely with a paper towel. This step is important because it helps the coating stick to the chicken.
  • Dip your chicken breasts in to the flour mixture, then in to the milk, then back in to the flour. Make sure each piece is evenly coated.
  • Add your chicken gently in to the pan with the oil. Don't crowd the pan or you'll lower the temperature of the oil. Fry in batches if you need to. Cooking time will depend on how thick your chicken is, but it's typically 4-5 minutes per side. Use a meat thermometer if you have one, and remove the chicken when it reaches 165°F.
  • I like to lightly toast my burger buns for these sandwiches. Smother both sides of the buns with the sauce that you made, then layer your chicken, lettuce, tomatoes, and pickles. I serve these with a side of baked waffle fries and more sauce for dipping!

Nutrition

Calories: 550kcalCarbohydrates: 61gProtein: 19gFat: 26gSaturated Fat: 5.9gTrans Fat: 1gCholesterol: 83mgSodium: 775mgPotassium: 258mgFiber: 5gSugar: 15gVitamin A: 290IUVitamin C: 1mgCalcium: 92mgIron: 2mg
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Shortcut Gluten Free Pasta with Meat Sauce

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This gluten free pasta dish is one of my go-to meals when I'm not in the mood to cook, and everyone in my house loves it. I use this often in my meal prep rotation because it's easy to double the recipe, and we have half leftover for a quick lunch throughout the week.

I take a shortcut to make this by using a store bought marinara sauce, but you can also use homemade sauce if you have it. If I have homemade sauce in the freezer, I'll just defrost it the night before I know I'm going to be whipping this together. I also like to cook a double batch of the meat sauce from this recipe and freeze half for later. It's a great option to have on hand for when you need to cook something up quick.

I like to serve this with a side of gluten free garlic bread, some roasted veggies or a garden salad, and a generous helping of freshly shredded Just Like Parmesan from Violife. In these photos I'm using a gluten free baguette that I get from Whole Foods, which has become a staple for me. It bakes for 7 minutes, then you have a delicious gluten free loaf hot out of the oven. After it bakes I cut it in half, spread it with some Earth Balance buttery spread, then top with some minced garlic and fresh parsley. I broil that for a couple of minutes until it browns, and it is fantastic.

Also pictured here are my roasted brussels sprouts. I like mine well done, or in the opinion of some members of my household, "basically burnt". You can roast them to your desired doneness, or use roasted broccoli, green beans, cauliflower, or any vegetable you prefer.

Easy Gluten Free Dairy Free Weeknight Pasta

Easy Weeknight Pasta - Gluten Free, Dairy Free

This is my go-to weeknight meal when we need something quick and I don't have the energy for much cooking. Make a double batch and you'll have leftovers for lunch!
5 from 1 vote
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Prep Time 10 minutes
Servings 6

Ingredients
 

  • 1 lb ground chicken beef, turkey, pork, or bison can be used
  • 1 onion peeled and diced
  • 1 green bell pepper diced
  • 50 oz marinara sauce
  • 12 oz gluten free pasta I used farfalle
  • 1 tablespoon olive oil
  • parsley (optional) chopped, for garnish

Instructions
 

  • Heat your olive oil in a large skillet over medium heat.
  • Add in your vegetables and meat. Break up the meat in to small, bite sized pieces. Stir occasionally and continue to cook until the meat is cooked through. This usually takes me about 7 minutes. Salt and pepper to taste.
  • Set the heat to low and stir in your marinara. Continue to simmer for about 20 minutes, covered. Be sure to stir it occasionally so the bottom doesn't burn. Taste for seasoning and add more salt and pepper if needed.
  • While the sauce is simmering, cook and drain your pasta according to the packaging directions.
  • Once the pasta is cooked and the sauce has simmered for about 20 minutes, add your drained pasta back to the cooking pot and carefully pour in your sauce. Fold your sauce in to the pasta gently so you don't break the pasta up in to pieces.
  • Garnish your pasta with some freshly chopped parsley or basil, and serve hot.

Nutrition

Calories: 392kcalCarbohydrates: 57gProtein: 22gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 898mgPotassium: 1238mgFiber: 5gSugar: 11gVitamin A: 1097IUVitamin C: 34mgCalcium: 41mgIron: 4mg
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Did you make this Gluten Free Pasta?

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Roasted Brussels Sprouts

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I love vegetables, but roasted brussels sprouts are probably in my top 3. They're so simple to prepare and you can use them in a variety of ways such as vegan buddha bowls, as a simple side dish, or at breakfast topped with a couple of poached eggs.

As you can see here, I really like my brussels very crispy and well done. Ok, maybe slightly burned. There's just something about those burned up crispy bits that I love so much. You can cook them to your desired crispiness, so don't be turned off if scorched isn't you're thing.

I like to use these in my meal prep rotation before a busy week of school and work. You can add in some dried cranberries, nuts, or a generous helping of vegan shredded parmesan (like this one from Violife). I reheat these brussels in the oven on 300°F for a few minutes, then eat them with my eggs, salads, vegan mac and cheese, and on pizza. They're one of my favorite things to add to bowl meals, like a buddha bowl with some quinoa, beans, leftover meat, or some pasta. They're great with my Shortcut Gluten Free Pasta.

gluten free pasta

roasted brussels sprouts

Roasted Brussels Sprouts

This is a basic recipe for roasted brussels sprouts that's great as a side, to use in salads, or to top with some poached eggs.
5 from 1 vote
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Prep Time 5 minutes
Servings 6

Ingredients
 

  • 1.5 lbs brussels sprouts cleaned, trimmed, halved
  • 3 tbs avocado oil olive oil can be used
  • ¾ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper

Instructions
 

  • Preheat your oven to 425°F. If you're using convection, heat to 400°F.
  • Combine all of your ingredients in a large bowl, then gently spread it out on a baking sheet.
  • Roast for 35 to 40 minutes, or until they have reached your desired crispiness and brown color. Be sure to give the pan a shake or flip the sprouts occasionally so they brown evenly.
  • Top with a bit more salt if desired, and serve hot.

Nutrition

Calories: 111kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 319mgPotassium: 443mgFiber: 4gSugar: 2gVitamin A: 856IUVitamin C: 96mgCalcium: 49mgIron: 2mg
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Did you make these Roasted Brussels Sprouts?

Please let me know how it turned out for you! Leave a comment below and rate the recipe.

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Dairy Free Lemon Blueberry Pancakes

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These dairy free lemon blueberry pancakes are the fluffiest, most delicious pancakes I have ever made, and my tween wholeheartedly agrees. Lemon and blueberry are a match made in heaven if you ask me, and they're the perfect addition to these sweet, pillowy pancakes.

What makes these pancakes unique is that they're made with a dough-like batter. You may begin mixing and think, wait a minute. This looks like bread dough. Don't be alarmed. This is a yeast dough that is very much like what you would mix to make bread, but it results in the fluffiest, softest pancakes that have a bit of a European style to them. It can be a bit sticky to work with, but they're well worth the effort.

I prefer to top these pancakes with a generous shake of powdered sugar and some fresh berry compote. You can use my recipe here, and replace the strawberries with more blueberries. I highly recommend this way of enjoying the pancakes, but my son does enjoy them with a sprinkle of powdered sugar and some maple syrup. They're even delicious straight out of the pan with just a dusting of sugar.

Dairy Free Lemon Blueberry Pancakes

Leftovers can be stored in the refrigerator for up to 5 days, so you can cook these up on Sunday and have breakfast ready for the whole week. They also freeze wonderfully if you’d like to save some for later. If you are freezing them, be sure not to top with the powdered sugar or compote. Place them in a single layer in a freezer safe container or bag. You can thaw them in the refrigerator over night, sprinkle them with a few drops of water to avoid drying them out, and microwave them for 30-60 seconds depending on your microwave. To thaw from frozen, sprinkle with water and heat on medium heat for about 60 seconds or until warmed through.

Milk Free Lemon Blueberry Pancake

Dairy Free Lemon Blueberry Pancakes

The fluffiest pancakes, filled with bursting blueberries and lots of bright lemon flavor. A heavenly combination that's perfect for brunch, family breakfast, or any time you're craving a delicious stack of pancakes!
4.58 from 7 votes
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Prep Time 10 minutes
Total Time 1 hour 30 minutes
Servings 20

Ingredients
 

  • 3 cups all purpose flour
  • 1 ¾ cup nondairy milk of choice, warmed I use unsweetened almond milk
  • 2 teaspoon instant yeast
  • 2 large eggs
  • 2 tablespoon sugar
  • ¼ teaspoon salt
  • 1 pint blueberries
  • zest of 2 lemons
  • powdered sugar for dusting
  • berry compote for topping (optional)
  • oil or nondairy butter for cooking

Instructions
 

  • Stir the yeast in to the warmed milk and let it sit while you mix the dry ingredients.
  • In a large bowl, combine the flour, sugar, and salt.
  • Add in your eggs, then pour in your milk with yeast.
  • Mix this well, just until the ingredients are combined. Don't overwork it because the pancakes will be tough. The mixture will resemble bread dough, and not your typical pancake batter.
  • Cover the bowl with a kitchen towel and let it sit for 30 minutes.
  • After the batter has rested, gently fold in your blueberries and lemon zest.
  • Heat a large nonstick pan or skillet over medium low heat. Melt some oil or nondairy butter in the pan. You can cook these in some nondairy butter or oil of your choice. I find that coconut oil cooks them nicely and adds a delicate, coconut flavor.
  • I like to use an ice cream scoop with spring release to get these in the pan. The dough can be a bit tricky and sticky to work with at first, and you may want to gently shape it with your scoop or spoon once it's in the pan. Don't be discouraged, they're well worth the effort!
  • Cook the pancakes on both sides until they're light golden brown and cooked through the middle. These are thick, fluffy pancakes, so you'll want to be sure you don't have the heat up too high or the outside will cook too fast and the centers will still be raw.
  • Top with a generous shake of powdered sugar and some fresh blueberry compote.

Notes

Leftovers can be stored in the refrigerator for up to 5 days.
These freeze wonderfully if you'd like to save some for later. If you're freezing them, be sure not to top with the powdered sugar or compote. Place them in a single layer in a freezer safe container or bag. You can thaw them in the refrigerator over night, sprinkle them with a few drops of water to avoid drying them out, and microwave them for 30-60 seconds depending on your microwave. To thaw from frozen, sprinkle with water and heat on medium heat for about 60 seconds or until warmed through.

Nutrition

Calories: 100kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 65mgPotassium: 56mgFiber: 1gSugar: 4gVitamin A: 37IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Keyword dairy free breakfast
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Dairy Free Cherry Chocolate Smoothie

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This dairy free cherry chocolate smoothie is one of my favorite treats to enjoy after a good workout, or if I'm having a craving for chocolate. It has plenty of rich, decadent flavor, smooth texture, and just a touch of natural sweetness. There's plenty of protein to help you refuel after a tough workout, and antioxidants to help reduce inflammation and muscle soreness. And, it's absolutely delicious.

The Dairy Free Milk

I use unsweetened almond milk, oat milk, or cashew milk to make this, but any nondairy milk will work just fine. I occasionally substitute the milk with water to reduce calories, and while still delicious I find the milk adds more creaminess.

The Cherries

Frozen cherries work great here because they have the benefit of adding some frostiness to the smoothie. If you're working with fresh cherries, just be sure to add in a handful of ice cubes so you're smoothie comes out nice and cold. And of course, make sure you're using pitted cherries.

The Cocoa Powder

The quality of your cocoa powder will play an important role here, since it's one of the star flavors in the smoothie. Choose a high quality unsweetened option, and you'll get that rich, delicious, chocolate flavor. You can also substitute the cocoa for cacao powder (1:1) if that's you're preference, which I do quite frequently. If you aren't sure of cocoa vs cacao, (while similar) they do differ in processing and nutritional content. Cocoa is processed from roasted beans, where cacao is typically kept raw and processed using fermentation. Cacao is said to have more antioxidants, iron, and minerals than cocoa because it's closer to it's original, raw state. Cacao can be a bit more bitter than cocoa, but in this recipe the sweetness from the cherries helps to eliminate that.

Dairy Free Protein Powder

You may be wondering why I'm choosing to use a vanilla protein powder in this instead of chocolate. I find that it offers just a slight undertone of vanilla in the smoothie, which compliments the chocolate fantastically. Vanilla also happens to be the only flavor of protein powder that I keep in my pantry, due to its versatility. You can certainly use a chocolate-flavored protein powder in this, though I find that it offers almost too much chocolate flavor (if that's possible). My current favorite is Truvani.

Milk Free Chocolate Cherry Protein Smoothie

Dairy Free Chocolate Cherry Protein Smoothie

A delicious, decadent smoothie that's great after a workout or if you're having a chocolate craving.
5 from 1 vote
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Prep Time 2 minutes
Total Time 4 minutes
Servings 1

Ingredients
 

  • 29 grams protein powder about 2 ½ tablespoons. I use vanilla flavored.
  • 1 cup pitted cherries frozen
  • 2 teaspoon cocoa powder can substitute with cacao powder
  • 1 cup nondairy milk I use unsweetened almond

Instructions
 

  • Add all of your ingredients in to a high speed blender and blend until smooth.
  • Enjoy as-is or top with a few more frozen cherries and some cacao nibs.

Nutrition

Calories: 243kcalCarbohydrates: 27gProtein: 27gFat: 5gSaturated Fat: 1gCholesterol: 48mgSodium: 369mgPotassium: 424mgFiber: 4gSugar: 20gVitamin A: 166IUVitamin C: 10mgCalcium: 415mgIron: 3mg
Keyword smoothe
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Easy Banana Oat Bars (gluten, dairy, and nut free)

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These Banana Oat Bars are so simple to make, and contain no gluten, dairy, or nuts. They're a delicious snack that packs great for school or work, and kids love them. If you don't need these to be nut free, you can make them using peanut butter or your favorite nut butter of choice.

My son doesn't like chocolate, so I drizzle half of the bars with both chocolate and Sunbutter, and the other half with just Sunbutter. If you're looking for some dairy free chocolate to drizzle on these, I love Hu Gems, Enjoy Life semi-sweet mini chips or chunks, and No Whey Choco Morsels.

These will keep in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. They're also freezer friendly!

Dairy Free Banana Oat Bars

Easy Banana Oat Bars (Gluten Free, Dairy Free, Nut Free)

These Banana Oat Bars are a delicious snack. They're so easy to make and are gluten free, dairy free, and nut free. Kids love them!
3.77 from 13 votes
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Prep Time 5 minutes
Servings 12

Ingredients
 

  • 3 medium bananas ripe or overripe
  • 2 cups oats (rolled or quick) gluten free if needed
  • ½ cup sunbutter peanut butter can be used if you're not nut free
  • ½ teaspoon cinnamon
  • ½ cup chocolate chips, melted optional
  • ½ cup sunbutter, melted optional, peanut butter can be used

Instructions
 

  • Preheat your oven to 350°F.
  • Line an 8x8 inch baking dish with parchment paper. I let enough paper go up the sides for easy removal later.
  • Mash the bananas in a large bowl.
  • Mix in your sunbutter and oats.
  • Spread the dough evenly throughout your baking dish.
  • Bake for about 20 minutes, or until a tester comes out clean.
  • Cool for 20 minutes, then lift the bars out of the pan using the sides of the parchment paper.
  • Drizzle your bars with melted chocolate and more sunbutter if you'd like. I microwave my chocolate and peanut butter in separate bowls for about 30 seconds each to melt. Give it a good stir, and heat it for a few more seconds if it's not melted and thin enough to drizzle. Let the chocolate and peanut butter harden before cutting or storing.

Notes

These bars will keep for a few days on the counter if stored in an airtight container, but will keep longer if stored in the refrigerator.
I recommend sweetened Sunbutter in these. Sunbutter or peanut butter that is sugar free will work, but my kid testers didn't find them to be sweet enough.
 
Recipe adapted from Super Healthy Kids

Nutrition

Calories: 241kcalCarbohydrates: 26gProtein: 7gFat: 14gSaturated Fat: 3gSodium: 2mgPotassium: 170mgFiber: 3gSugar: 11gVitamin A: 30IUVitamin C: 3mgCalcium: 46mgIron: 2mg
Keyword dairy free breakfast
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Easy Gluten Free Ramen With Chicken

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There are few things I love more than a hot, steaming bowl of ramen, especially on a cold winter day here in New England. Traditionally prepared ramen is my idea of the perfect comfort food, but it requires quite a bit more work than I'm able to dedicate. This gluten free ramen recipe is how I like to make it at home, and it's a delicious, healthier alternative to those instant ramen noodle packets you'll find at the store.

An authentic ramen recipe typically involves slow simmering meats, homemade broth, and perhaps some fermented vegetables and a bit of nori. In this recipe I take a few shortcuts by using store bought broth, cooked chicken, and freshly chopped herbs. Usually ramen is also topped with a soft boiled egg, but here I top mine with a fried egg to speed up the preparation time. If you'd prefer to use a soft boiled egg, you can see some cooking tips for that below in the recipe. The best part? When you break that egg yolk, and all that rich, silky flavor spills out in to the soup and over the noodles. Pure heaven.

Gluten Free Ramen

I'm avoiding gluten, so I'm using gluten free noodles and tamari in this. If you're looking for gluten free noodles, Amazon has a few options, including my favorite from Lotus Foods. If you aren't gluten-free, you can certainly use traditional ramen noodles and and a low sodium soy sauce.

Easy Gluten Free Ramen

Easy Gluten Free Ramen with Chicken

An easy recipe for chicken ramen that has plenty of rich flavor and fresh ingredients. The perfect bowl of comfort food!
5 from 3 votes
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Prep Time 15 minutes
Servings 4

Ingredients
 

  • 1 lb cooked chicken see notes
  • 1.5 tbsp sesame oil
  • 1.5 tbsp fresh ginger peeled and finely chopped
  • 1.5 tablespoon fresh garlic peeled and finely chopped
  • ¾ cup low sodium tamari low sodium soy sauce can be used
  • 2 tablespoon rice vinegar
  • 8 cups chicken stock
  • 1 cup mushrooms I used shiitake
  • 10 oz dried ramen noodles
  • salt and pepper to taste
  • 4 eggs
  • 1 cup fresh cilantro chopped, for garnish
  • 1 cup scallion thinly sliced, for garnish

Instructions
 

  • Heat the sesame oil in large pot over medium heat.
  • Add in your mushrooms, and cook them for about 5 minutes or until softened. You don't want them to brown.
  • Add in your garlic and ginger, stirring continuously for about two minutes, just until the garlic is fragrant.
  • Stir in your tamari and vinegar, and let it cook for about a minute.
  • Add in your stock, and simmer for 15 minutes.
  • Season with salt and pepper to taste.
  • While your stock is simmering, cook your ramen according to the packaging instructions. Do not rinse them with cold water.
  • Cook your eggs to your desired doneness. I fried mine in a bit of sesame oil, and left the yolk soft and runny. If you'd prefer a soft boiled egg, you can cook this by gently lowering your eggs in to simmering water. Simmer your eggs for about 8 minutes, then transfer them to an ice bath. Let them sit for 4 or 5 minutes and carefully peel the eggs. Gently cut the eggs in half, and serve 1 full egg per bowl of soup.
  • To assemble your ramen bowls, divide your noodles evenly in four large soup bowls. Top with cooked chicken, and ladle some broth and mushrooms in to the bowls. Top with your eggs and cilantro and scallion for garnish.

Notes

I used leftover roasted chicken in this recipe. If you want to cook some chicken for this recipe, you can bake 4 bone-in chicken breasts. I rub the skin with a bit of olive oil, salt, and pepper, and bake at 375°F for about 45 -60 minutes, until the juices run clear and the internal temperature of the chicken reaches 165°F. Let the chicken rest for 10 minutes, then carefully cut the meat from the bones. You can leave the skin on or off, as you prefer.

Nutrition

Calories: 639kcalCarbohydrates: 54gProtein: 63gFat: 17gSaturated Fat: 3gTrans Fat: 1gCholesterol: 260mgSodium: 1957mgPotassium: 1118mgFiber: 5gSugar: 3gVitamin A: 781IUVitamin C: 7mgCalcium: 149mgIron: 6mg
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Did you make this Gluten Free Ramen Recipe?

Please let me know how it turned out for you! Leave a comment below and rate the recipe.

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Vegan Baked Feta

· 6 Comments

If you haven't seen it yet, there's a baked feta pasta recipe making waves on the internet. I've watched so many videos of people making this and it looked so easy and delicious that I just had to try making it dairy free. I give it my own spin here in this Vegan Baked Feta, with the addition of spinach and substitution of chickpeas for the pasta, for a Mediterranean, gluten free version. Consider me hooked.

I made this with the vegan feta from Violife, which melted wonderfully into a bubbling, creamy delight. The melted cheese combines with the juices of the tomatoes to become a velvety, savory sauce that wilts the baby spinach and makes everything rich and delicious. You won't get a thick sauce like you do with real feta, but that doesn't make it any less delicious.

vegan baked feta with vegetables

This is a great, vegetable filled meal prep option that reheats perfectly. The cheese will solidify again once it's cooled, but it melts perfectly when reheated. This would also make a delicious side dish, or a savory breakfast option. If you're not vegan, it's fantastic with a couple of runny yolk fried eggs on top.

Also try my Sesame-Free Lemon Hummus

Vegan Baked Feta

Vegan Baked Feta

The internet famous baked feta, made vegan! It's easy, delicious, gluten free, and full of veggies.
4.67 from 12 votes
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Prep Time 5 minutes
Servings 6

Ingredients
 

  • 8 oz vegan block of feta I used Violife
  • ½ cup olive oil
  • 4 cups grape tomatoes
  • 4 cloves garlic minced
  • 30 oz canned chickpeas drained and rinsed
  • 1.5 tablespoon freshly chopped basil
  • 1.5 tablespoon freshly chopped parsley
  • 9 oz baby spinach
  • salt & pepper to taste

Instructions
 

  • Preheat your oven to 400°F.
  • Place your block of vegan feta in the center of a large 3 quart baking dish.
  • Add your tomatoes, chickpeas, garlic, and herbs to the pan around the feta.
  • Drizzle everything with your olive oil, season with salt and pepper, and gently mix the tomato and chickpea mixture to cover it in the oil. Don't mix up your feta, because we want to bake the block whole.
  • Bake for 30 minutes, or until the tomatoes have burst a bit and released some of their juices.
  • Gently stir in your spinach, and salt and pepper to taste.

Video

Notes

This will keep in the refrigerator for a few days in an airtight container. The cheese will solidify again when chilled, and will melt when you reheat.

Nutrition

Calories: 415kcalCarbohydrates: 27gProtein: 15gFat: 29gSaturated Fat: 8gCholesterol: 34mgSodium: 856mgPotassium: 715mgFiber: 8gSugar: 4gVitamin A: 5107IUVitamin C: 28mgCalcium: 294mgIron: 4mg
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Fudgy Dairy Free Gluten Free Brownies

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My husband has declared that these dairy free gluten free brownies are "the best he's eaten in his life", and I have to say that I humbly agree. They have a decadent, fudgy center that marries perfectly with a chewy, crackly top. It's a dense, thick brownie that's full of rich, delicious chocolate flavor, and will make you want to eat the entire batch.

Gluten Free Flour

You can make these brownies with regular all-purpose flour if you eat gluten, but if you're making them gluten free I recommend using Bob's Red Mill 1 to 1 gluten free baking flour. I always get consistently good results with this flour, and find it to be reliable and similar in taste to traditional versions. Feel free to use your favorite brand, but be sure to start checking your brownies at the 20 minute mark. Ingredients vary across brands, which affects cooking time. You'll also want to make sure your gluten free brand contains xanthan gum.

Don't Overbake Them

To achieve that fudgy center you'll want to be sure you don't overbake your brownies. You want to bake them until they just start to get crispy on the edges but are still very soft in the center. A tester in the center of the brownies will come out with a bit of batter on them without still being raw. The brownies will set as they cool, so don't panic if they seem undercooked. Mine take about 45 minutes to cook, but as I mentioned this varies depending on the brand of flour you use. I start checking at the 20 minute mark and pull them when they are no longer jiggling in the center but still very soft.

Substitutions

I use Earth Balance brand, (unsalted) plant-based butter sticks in this recipe. You can also substitute the plant based butter with melted coconut oil, or another neutral tasting oil like canola oil.

Fudgy Dairy Free Gluten Free Brownies

Variations

For the holiday season I like to make a peppermint version of these brownies, which is a great way to use up those candy canes.

You can also melt a half cup of peanut butter in the microwave for about 30 seconds, and drizzle it over your brownie batter before baking. If you aren't gluten free you can substitute the peanut butter for cookie butter.

gluten free dairy free brownies

Dairy Free Gluten Free Fudge Brownies

Deliciously fudgy, and simple to make! You only need one bowl and a few minutes to make the brownies that my husband calls "the best brownies he's eaten in his life".
5 from 2 votes
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Prep Time 10 minutes
Servings 12

Ingredients
 

  • 1 cup gluten free 1 to 1 flour I used Bob's Red Mill
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ½ cup sugar
  • ¾ cup unsalted plant based butter Melted. See notes for substitutions.
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • ¾ cup semi sweet chocolate chips optional

Instructions
 

  • Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
  • In a large mixing bowl, stir together all of the dry ingredients.
  • Create a well in the middle of the dry ingredients and add in your wet ingredients. Mix the batter just until it's moist and well combined.
  • Gently fold in your chocolate chips.
  • Add your batter to your prepared baking pan, and spread evenly.
  • Bake your brownies for about 45 minutes. Depending on the brand of flour you use, the baking time will vary. I start checking mine at about 20 minutes. A cake tester should come out with a bit of batter on it, but it shouldn't be raw. You want to take them out when the edges start to get crispy. The middle will still be very soft, and that's what you're looking for.
  • Once the brownies are cooked through, let them cool in the pan on a wire baking rack. Let them rest for at least one hour before cutting in to them or they will crumble. The longer you let them sit, the less crumbly they will be. I let mine rest overnight and cut them the next day. A good trick is to use a plastic knife to cut brownies, because the crumbs don't stick to the knife and you get a cleaner cut square.
  • Once cooled and cut, you can heat the brownies squares up in the microwave if you'd like to enjoy it warm.

Nutrition

Calories: 321kcalCarbohydrates: 42gProtein: 4gFat: 17gSaturated Fat: 5gTrans Fat: 2gCholesterol: 42mgSodium: 153mgPotassium: 165mgFiber: 4gSugar: 30gVitamin A: 65IUCalcium: 27mgIron: 2mg
Tried this recipe?Let me know how it was!

gluten free dairy free brownie recipe

Dairy Free Dragon Fruit Smoothie Bowl

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Smoothie bowls may look fancy, but they couldn't be more simple to make. This Dairy Free Dragon Fruit Smoothie Bowl is my favorite, and it only takes 5 minutes to put together. It's full of sweet refreshing fruits, and plenty of vitamins and antioxidants. If you're looking for a healthy treat that feels like an indulgence, you'll love this recipe!

The trick to getting the perfect thickness for your smoothie bowl is to add the juice a little bit at a time. Too little juice and you'll find that your blender has a hard time doing it's job of blending. Too much juice and your smoothie will be too watery and end up like a juice. Start with 4 ounces and work your way up, until you've reached a consistency that you like.

The type of blender that you use will play a large role on how creamy and smooth you're able to get your smoothie. I've had this Vitamix for years, and it does an amazing job. Although it's pricey, I use it to make so many things like soups, sauces, fruit purées and nut milks. If you're considering a blender, Vitamix is definitely one worth considering.

I find my frozen dragon fruit and passion fruit at Whole Foods, but you can also find it in the frozen food section of other stores like Target. I use the frozen dragon fruit purée from Pataya, who also makes the frozen passion fruit pieces I uses. If you can't find frozen, you can always purchase it fresh, and peel, dice, and freeze it yourself. I like to top my bowls with a bit more fruit such as frozen berries, more freshly chopped dragon fruit, and some edible flowers to give it a tropical, fancy vibe.

If you like this recipe, try my Raspberry Dragon Fruit Smoothie!

Dairy Free Dragonfruit Smoothie Bowl

Dairy Free Dragonfruit Smoothie Bowl

A delicious way to enjoy a healthy, frozen treat! It's naturally sweetened and full of flavor and vitamins. It may look fancy, but it's simple!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Servings 1 smoothie bowl

Ingredients
 

  • 7 oz frozen dragon fruit puree with or without seeds (whichever you prefer)
  • ½ cup frozen cherries pitted
  • ½ banana
  • ½ cup frozen passion fruit
  • 4 oz orange juice or more for thinner consistency
  • Chopped fresh fruit for garnish (optional)

Instructions
 

  • Pour your orange juice in to a high speed blender, then add in your remaining ingredients.
  • Blend on high until the consistency is to your liking. Add in more orange juice a splash at a time if the smoothie is too thick.*
  • Pour your smoothie in to a bowl, and top with with fresh fruit and edible flowers if you'd like.

Notes

If you want your smoothie to be thick like a sorbet or you want to top it with fresh fruit, you won't want to add much more than the 4 oz of juice.

Nutrition

Calories: 381kcalCarbohydrates: 82gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 154mgPotassium: 1002mgFiber: 17gSugar: 55gVitamin A: 1810IUVitamin C: 102mgCalcium: 39mgIron: 5mg
Keyword dairy free breakfast, smoothie
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Gluten and Dairy Free Banana Muffins

· 4 Comments

These Gluten and Dairy Free Banana Muffins take only minutes to put together, and they're moist, delicious, and free from refined sugar. They're sweetened naturally with blueberries and pure maple syrup, making them the perfect healthy snack or addition to your breakfast.

A Note About Gluten Free Flour

Different brands of gluten free flour will produce varied results, largely due to the differences in ingredients. I prefer Bob's Red Mill 1-to-1 gluten free baking flour, which usually works very well as a 1-to-1 substitution for regular all purpose flour. This flour contains xantham gum, which works as a binding agent to help hold on to moisture and keep baked goods from falling apart. If your flour does not contain xantham gum, I recommend adding in ¼ teaspoon to this recipe.

Coconut Oil

I prefer to use whole food ingredients when I can, so I make these using coconut oil. If you can't have coconut, you can also substitute it with melted vegan butter or a neutral tasting oil like canola.

Gluten Free Dairy Free Banana Muffins

Gluten Free Dairy Free Banana Blueberry Muffins

An easy banana muffin recipe that uses no gluten, dairy, or refined sugar. They're moist, delicious, naturally sweet, and great for breakfast or a quick snack.
4.17 from 6 votes
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Prep Time 5 minutes
Servings 12 muffins

Ingredients
 

  • 3 large bananas very ripe
  • ⅓ cup melted coconut oil
  • 1 tsp baking soda
  • 1 ½ cup gluten free flour 1 to 1 substitution with xantham gum
  • ¼ teaspoon salt
  • ½ cup pure maple syrup
  • ½ teaspoon cinnamon
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup wild blueberries fresh or frozen

Instructions
 

  • Preheat your oven to 350°F and line or spray your muffin tin.
  • Mash your bananas well in a large mixing bowl, and stir in your oil, maple syrup, eggs, and vanilla.
  • Create a well in the center of the batter and add in your flour, baking soda, salt, and cinnamon. Stir well just until combined.
  • Gently fold in your blueberries.
  • Fill each cup of your muffin tin about halfway with batter, and bake for 15-20 minutes or until cooked through.

Notes

I prefer Bob's Red Mill 1-to-1o Gluten Free Baking Flour, which contains xantham gum. If your gluten free flour does not have the xantham gum, you'll need to add ¼ teaspoon.
 
Store cooled muffins in an airtight container at room temperature. They should keep for 4-5 days.

Nutrition

Calories: 183kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 165mgPotassium: 156mgFiber: 3gSugar: 13gVitamin A: 65IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Keyword muffin
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Strawberry Granola Crispy Bars

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These Granola Crispy Bars are a variation of the classic Rice Krispies treat that we all grew up loving, and they're dairy, egg, nut, and gluten free. I replaced the rice cereal with a healthier granola that has a touch of strawberry, and used natural marshmallows and plant based butter to keep them dairy free.

granola crispy bars

The Granola

The strawberry granola from Made Good is the star ingredient in these treats, but any light and crispy granola will work. The Made Good granola has a texture closer to cereal, and is made with oats and brown rice crisps. If you're looking for a substitute, you'll want to try to find one with similar ingredients or the results will vary. This one from The Safe + Fair Food Company is a great alternative.

granola crispy bars

The Marshmallows

I used the mini marshmallows from Dandies to make these, which I buy at Whole Foods and on Amazon. If you're looking for a marshmallow that's vegan, dye free, or natural, these are delicious and my go-to! They taste just like regular marshmallows, and they melt perfectly.

The Plant Based Butter

Earth Balance has been my favorite plant based butter for about a decade, and it works great in these crispy treats. I used the vegan buttery sticks, and you can choose between salted or unsalted. I used the salted sticks because I find that the salt helps balance the sweetness just a bit.

Storing These Crispy Treats

These will keep nicely at room temperature in an airtight container for a 4-5 days. You can also warm them in the microwave for 5-10 seconds to heat them up and make them extra gooey!

Dairy Free Gluten Free Crispy Treats

Strawberry Granola Crispy Treats

An easy, no-bake recipe that's crispy and sweet. Full of gooey marshmallow with a touch of strawberry, and loved by both kids and adults!
5 from 2 votes
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Prep Time 2 minutes
Servings 9

Ingredients
 

Instructions
 

  • Melt your marshmallows and butter in a small pan over medium low heat. It will take several minutes and lots of stirring before you see the marshmallows start to melt.
  • Keep stirring, and make sure you scrape the bottom of the pan so it doesn't stick.
  • Once it's all melted together and smooth, gently fold in your granola.
  • Spray an 8 x 8 inch pan with nonstick cooking spray to prevent sticking, and press your granola into the pan. Be sure to spread it out evenly.
  • Let them sit for an hour or two before eating.

Notes

These will keep at room temperature in an airtight container for a few days.

Nutrition

Calories: 251kcalCarbohydrates: 49gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 55mgFiber: 2gSugar: 24gVitamin A: 178IUVitamin C: 3mgCalcium: 12mgIron: 1mg
Tried this recipe?Let me know how it was!

Vegan Sheetpan Blueberry Banana Pancakes

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These Vegan Sheetpan Pancakes have all the flavor and texture of a regular pancake, but they're baked in the oven rather than cooked on the stove. It takes only minutes to put these together, and baking them means you don't have to stand around at the stove cooking individual pancakes. I'm not sure who originally came up with this trendy idea, but it's a great time-saver!

This recipe uses my vegan banana pancake batter, which means it's free from dairy and eggs. You can also make these using a gluten free 1 to 1 baking flour substitute if needed. Be aware that the baking time may differ if you choose to use a gluten free flour, so I recommend that you start checking them after 10 minutes.

Storage

You can store these pancakes in the refrigerator for 4-5 days in an airtight container, which makes them perfect for meal prep. You can also portion them in to individual servings and store them in your freezer in a freezer safe container or freezer bag.

Reheating

If you're reheating these out of the refrigerator you can cook them in the microwave for about 15-30 seconds on high (depending on your microwave) until warmed through. If you're reheating from frozen, this could take up to a minute. I sprinkle a few water drops on the pancakes before reheating so they don't dry out. These will also reheat in your oven or toaster oven on 325°F for 5-10 minutes.

Vegan Sheetpan Pancakes

Vegan Sheetpan Blueberry Banana Pancakes

If you're short on time, this is a great way to make pancakes! A delicious pancake that's fluffy and full of banana flavor without dairy or eggs.
5 from 6 votes
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Prep Time 5 minutes
Servings 12 pancakes

Ingredients
 

  • 2 cup all purpose flour
  • 2 tablespoon brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 dash cinnamon
  • 1.5 cup milk substitute I use almond milk
  • 2 bananas mashed
  • 2 teaspoon vanilla
  • 2 cup blueberries frozen or fresh

Instructions
 

  • Preheat your oven to 400°F, and line a 13 x 18 inch rimmed sheetpan with parchment paper.
  • Mix together flour, sugar, baking powder, salt, and cinnamon in a large bowl with a fork.
  • In a separate bowl, combine the “milk”, banana, and vanilla.
  • Add the wet ingredients to the dry and combine well. Add a splash or two more “milk” if the batter is too thick.
  • Gently fold in your blueberries.
  • Pour your batter on to your sheetpan, and bake for 15-20 minutes, or until cooked through.
  • Optional Step: You may see that your pancakes come out of the oven and don't have that golden color they get when you cook them on the stove. This is because this is a healthier recipe that doesn't use any oil or butter. If this is unappealing to you, you can brush the top of the pancakes with a bit of plant based melted butter for the last few minutes of cooking.

Notes

Storage: You can store these pancakes in the refrigerator for 4-5 days in an airtight container. You can also portion them in to individual servings and store them in your freezer in a freezer safe container or freezer bag.
Reheating: If you're reheating these out of the refrigerator you can heat them in the microwave for about 15-30 seconds (depending on your microwave) until warmed through. If you're reheating from frozen, this could take up to a minute. You can sprinkle a few water drops on the pancakes before reheating so they don't dry out. These will also reheat in your oven or toaster oven on 325°F for 5-10 minutes.

Nutrition

Calories: 122kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 210mgPotassium: 112mgFiber: 2gSugar: 7gVitamin A: 26IUVitamin C: 4mgCalcium: 87mgIron: 1mg
Keyword pancake
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Bigos - Polish Hunter's Stew

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My husband comes from an amazing Polish family full of talented cooks, and one of my favorite dishes they prepare is Bigos. If you haven't heard of Bigos before, it's a Polish hunter's stew which some claim to be the national dish of Poland. This is a delicious slow simmered stew, filled with smoky cuts of meat and lots of freshly shredded cabbage. It's an old-world style dish that pairs wonderfully with a side of simple boiled potatoes and crusty bread for dipping.

This amazing comfort food is perfect to enjoy in the cold winter months, and it happens to be dairy free, gluten free, and Paleo. It takes a bit of time to prepare and cook this, but it's well worth the effort. The result is a big pot of stew that just gets better the longer it sits, which makes for amazing leftovers. It also freezes beautifully, and can be thawed and reheated right on the stove.

Dairy Free Gluten Free Hunter's Stew

The Meats

I'm using smoked bacon, polish keilbasa, and a pork shoulder in this. Traditional recipes typically call for any type of leftover meat in place of the pork shoulder, and I've also seen recipes calling for everything from chicken to beef. I like the pork shoulder because of its mild flavor and texture, but feel free to experiment to see which meat you prefer. However, it's important to note that the keilbasa plays a big role in this recipe because it lends all of its delicious smoky flavor to the dish. I would not recommend substituting this ingredient in the recipe as it greatly contributes to the overall flavor.

The Mushrooms

You may look at your package of dried mushrooms for this recipe and wonder what they're contributing to the dish and why we aren't using fresh. You could certainly use fresh mushrooms in this, but dried mushrooms have a deeper, richer flavor and work beautifully in slow braised dishes. If you have a hard time finding dried mushrooms at your supermarket, I've used these ones on Amazon with great results.

The Wine

I used a cabernet for this, but any dry red wine should work wonderfully. I've also tried this using white wine with delicious results, and my husband's Babcia (grandmother) likes to use Riesling. Traditional bigos recipes in my polish cookbooks all seem to call for Madeira, but I haven't tried this yet.

The Prunes

I was very hesitant to use prunes in this dish. I spent some time researching why in the world Polish cooks were putting them in this recipe, and ultimately I decided to use them. I'm glad that I did! The prunes may seem strange, but they serve as a natural sweetener to help cut through the bitterness of the cabbage and the sauerkraut. I left my prunes whole so they could easily be pulled out when the bigos is done cooking, and no one will ever know they were in there.

Dairy Free Gluten Free Hunter's Stew

Bigos (Polish Hunter's Stew)

A delicious stew that's naturally free from dairy and gluten. It's loaded with vegetables and amazingly rich flavor. Paleo friendly!
4.34 from 3 votes
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Prep Time 30 minutes
Servings 10

Ingredients
 

  • 1 cup prunes pitted
  • ½ oz dried mushrooms I used porcini. Polish borowiki mushrooms are traditional
  • 2 cups hot water
  • 4 pieces of bacon cut into lardons
  • 1 onion medium sized, peeled and chopped
  • 1 small head cabbage cored and chopped
  • 1 lb sauerkraut rinsed well and drained
  • 1.5 lb polish keilbasa sliced in to one inch pieces
  • 1 lb pork shoulder trimmed of fat and cut into 1 inch pieces
  • 28 oz canned diced tomatoes drained of the liquid
  • 1 cup dry red wine
  • 1 bay leaf
  • salt and pepper to taste

Instructions
 

  • Put your mushrooms and prunes in to a large heat safe bowl and pour the 2 cups of water over them. Let this soak for 30 minutes, stirring occasionally to ensure all pieces are thoroughly soaked.
  • Cook the bacon in a dutch oven over medium heat until crispy. Remove with a slotted spoon and set aside.
  • Salt and pepper your pork, and brown it on all sides in the bacon fat. Once it's browned, remove the pork from the pot and set it aside with the bacon.
  • Add your cabbage and onion to the pot and cook for about 10-15 minutes, until the cabbage is soft.
  • Once the cabbage has cooked down a bit and softened, add in your remaining ingredients, the bacon, pork, and the mushroom and prune mixture. Pour most of the water from your mushrooms and prunes in to the pot too. The bottom of the water may be a bit sandy from the mushrooms. You don't want to use that.
  • Simmer on low heat for about 3 hours. Taste the bigos to see if it needs more salt or pepper, and season to taste. Serve with a side of simple boiled potatoes and a crusty loaf of bread to soak up the delicious juices.

Nutrition

Calories: 415kcalCarbohydrates: 25gProtein: 19gFat: 25gSaturated Fat: 9gCholesterol: 72mgSodium: 1108mgPotassium: 819mgFiber: 6gSugar: 13gVitamin A: 326IUVitamin C: 49mgCalcium: 98mgIron: 3mg
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Dairy Free Gluten Free Peppermint Brownies

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When it comes to desserts, I can't think of many things more decadent than a rich, fudgy brownie. This variation is dairy free, gluten free, and the perfect combination of sweet chocolate with a subtle kiss of peppermint.

dairy free gluten free peppermint brownies

Substitutions

I use Earth Balance unsalted plant-based butter sticks in this recipe. You can also substitute the plant based butter with melted coconut oil, or canola oil.

Organic cane sugar is what I'm using to make these, but you could substitute this with raw sugar or coconut sugar as well.

The Flour

I've used Bob's Red Mill gluten free 1 to 1 all purpose flour and Arrowhead Mills gluten free flour in this recipe with great results. It's important to note that gluten free flours do vary depending on the brand that you use, particularly in the ingredients. Depending on the brand that you're using, you may find that your results and/or baking time differ slightly from what I've listed here.

I recommend to begin checking your brownies with a toothpick or cake tester starting at 20 minutes. Your tester will pull small, moist crumbs but the batter should not be raw and the middle should not be jiggling. 45 minutes is the perfect cooking time in my oven with the two flours I've listed above, but keep a close eye on your brownies from 20 minutes onward to be on the safe side.

Dairy Free Gluten Free Peppermint Brownies

Dairy Free Gluten Free Peppermint Brownies

A delicious fudgy brownie with the perfect marriage of rich chocolate and just enough subtle peppermint flavor.
5 from 1 vote
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Prep Time 10 minutes
Servings 12

Ingredients
 

  • 1 cup gluten free 1 to 1 flour I used Bob's Red Mill
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ½ cup sugar
  • 14 tablespoon unsalted plant based butter Melted. See notes for substitutions.
  • 1 tablespoon vanilla extract
  • ¾ teaspoon peppermint extract
  • 3 large eggs
  • ¾ cup semi sweet chocolate chips
  • 1 candy cane crushed

Instructions
 

  • Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
  • In a large mixing bowl, stir together all of the dry ingredients.
  • Create a well in the middle of the dry ingredients and add in your wet ingredients. Mix the batter just until it's moist and well combined.
  • Gently fold in your chocolate chips. You can also fold in half of your candy cane if you'd like, or save the whole thing to sprinkle over the top. I like to sprinkle mine over the top for a festive look.
  • Add your batter to your prepared baking pan, and sprinkle the top with the crushed candy cane.
  • Bake your brownies for about 45 minutes. Depending on the brand of flour you use, the baking time will vary. I start checking mine at about 20 minutes. A cake tester should come out with a bit of batter on it, but it shouldn't be raw.
  • Once the brownies are cooked through, let them cool in the pan on a wire baking rack.

Nutrition

Calories: 349kcalCarbohydrates: 43gProtein: 4gFat: 20gSaturated Fat: 6gTrans Fat: 2gCholesterol: 42mgSodium: 174mgPotassium: 166mgFiber: 4gSugar: 31gVitamin A: 65IUCalcium: 28mgIron: 2mg
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Did you make these Dairy Free Gluten Free Peppermint Brownies?

Please let me know how it turned out for you! Leave a comment below and rate the recipe. Be sure to tag @milkfreemom on Instagram and hashtag it #milkfreemom.

Dairy Free Gingerbread Cookies

· 2 Comments

Because the holidays would be incomplete without some sort of gingerbread, my son and I spent some time together making these dairy free gingerbread cookies. It's a yearly tradition for us to make a gingerbread house together, but this year we decided we wanted to make something different that we would actually want to eat.

I had all intentions to decorate my gingerbread with swoon worthy icing designs worthy of Instagram, but we had so much fun and laughed so much at the silly faces we made, that my ideas went right out the window. If there's one thing that 2020 has taught me, it's to cherish these little moments of laughter and joy together. So, instead of worrying about creating the perfect gingerbread man and what it would look like in my photos, I just enjoyed the moment, laughed my tail off with my son, and consumed entirely too many of these cute little cookies.

Dairy Free Gingerbread Cookies

An Egg Free Option

If you'd like to make these vegan or can't have eggs, you can substitute the egg in the recipe for one flax egg. If you aren't familiar with a flax egg, it's 1 tablespoon of flaxseed meal mixed with 3 tablespoons of hot water. Let the mixture site for a minute or two until it reaches a thickened, gel-like consistency. This mixture can be used in place of an egg, and will work as a binder. The important thing to note here is that you need to use flaxseed meal, which is ground flax seeds.

Your Cookie Cutters

The size of the cookie cutters you use for this recipe will play a role in how many cookies you get and how long the baking time is affected. If you have a rather large cookie cutter, you may get less cookies out of the recipe. A smaller cookie cutter will produce more cookies. I used three different sized cookie cutters that ranged from small to large, and got 16 cookies out of the dough.

If you use cookie cutters that are on the larger side, you may need to bake your cookies for a few minutes longer. A smaller cookie will need shorter baking time, so use the 12 minute baking time as a guide. The longer they bake, the more crispy the cookies will be. The shorter the baking time, the more soft and chewy the cookies will be.

Dairy Free Gingerbread Cookies

Dairy Free Gingerbread Cookies

This is an easy recipe for gingerbread that makes a soft, chewy, delicious cookie!
4.28 from 18 votes
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Prep Time 20 minutes
Servings 16 cookies

Ingredients
 

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp allspice can substitute nutmeg
  • ¼ tsp ground cloves
  • ¼ cup nondairy butter I used Earth Balance sticks
  • ½ cup brown sugar
  • ⅓ cup unsulphured molasses
  • 1 egg see notes and above for substitutions
  • ½ teaspoon vanilla extract

For the frosting

  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 1 tablespoon nondairy milk I used almond

Instructions
 

  • Preheat your oven to 350°F and line a baking tray (or two depending on the size) with parchment paper.
  • Cream your nondairy butter and brown sugar together using an electric mixer.
  • Add in the molasses, vanilla, and egg and beat until combined.
  • In a separate bowl, sift together the flour, baking soda, salt, and spices. Mix it all together.
  • Slowly mix the dry ingredients in to the butter mixture with your mixer on medium low. You don't want to overmix here, or your cookies will be tough.
  • The batter should be thick and not too sticky. If it's still very sticky, try adding it just a teaspoon of flour at a time. Don't add too much because we'll be adding more flour in the next step.
  • Flour a clean surface to roll out the dough. Pat a bit of the flour on your hands, and roll your dough into one big ball.
  • Roll out the dough with a rolling pin to about ¼ inch thickness. *see notes*
  • Dip your cookie cutters in a little bit of flour so the dough doesn't stick to them. Cut out your cookies, and place them on your parchment lined baking trays.
  • Add more flour to the dough as needed, forming the scraps back in to a ball and rerolling the dough out to cut more cookies. Repeat this as many times as needed until there is not enough dough left to cut out a cookie.
  • Bake your cookies for about 12 minutes. See notes about cooking times.
  • Let the cookies cool completely before decorating.
  • To make the frosting, mix the ingredients in a small bowl. Be sure to add your milk a bit at a time. The frosting needs to be thick, or it will run right off your cookie. If you've added too much milk, add a bit more sugar until it's thick again. I like to let my frosting rest for five minutes before I scoop it into a piping bag for decorating.
  • Decorate your cookies with the frosting, and enjoy!

Notes

You can change the thickness here a bit if you'd like a soft and chewy cookie vs. a crunchy cookie. For soft and chewy you can roll out the dough to closer to ½ inch thickness, but remember that you'll need to bake the cookies a bit longer. ¼ inch dough will give you a cookie that's somewhere in the middle...mostly soft with a bit of snap. If you'd prefer the cookies to be crunchy, you can roll the dough out a bit thinner. Just be sure to watch the cooking time and don't overbake them.

Nutrition

Calories: 163kcalCarbohydrates: 32gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 10mgSodium: 146mgPotassium: 136mgFiber: 1gSugar: 19gVitamin A: 19IUVitamin C: 1mgCalcium: 29mgIron: 1mg
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Did you make these Dairy Free Gingerbread Cookies

Please let me know how it turned out for you! Leave a comment below and rate the recipe. Be sure to tag @milkfreemom on Instagram and hashtag it #milkfreemom.

Vegan Gluten Free Pecan Pie Bars

· 6 Comments

These Vegan Gluten Free Pecan Pie Bars are a delicious alternative to traditional pecan pie. They're a bit healthier than traditional versions and contain no eggs, dairy, or gluten products. You only need a few minutes to put them together, and they're an absolutely decadent addition to your holiday table!

For another delicious holiday treat, try this dairy-free peppermint fudge.

The Crust

I used Bob's Red Mill gluten free 1 to 1 baking flour for the the crust in these bars, which contains xanthan gun. Xanthan gum is an ingredient that will help hold the crust together, leaving it a bit crumbly without completely falling apart. If your gluten free flour doesn't contain the gum, you'll want to add one teaspoon of xanthan gum to this recipe, or you can substitute with guar gum. Be aware that different gluten free flours produce different results, due to the ingredients varying by brand.

I made the crust for these bars using coconut oil, but you can also use your favorite plant based butter. I used virgin coconut oil, which has a mild, sweet, coconut flavor. If you'd rather not have any coconut flavor, you can use a refined coconut oil, or some plant based butter.

The Pecan Topping

For the topping, you also have the option of using either coconut oil or plant based butter. I've tested this with both options, and they both produced delectable caramel-like results. I'm using coconut sugar in my bars because I like its deep, caramel-like flavor that's close to brown sugar. You can use brown sugar here if you'd prefer, or if that's what you have on hand.

You'll want to stir this sauce as little as possible, or it may become grainy on you. I stir mine just until the sugar dissolves, then I avoid touching it again until I stir in the pecans. You'll also want to avoid chopping your pecans too much, because that can create a crumbly texture in your sauce rather than keeping things smooth.

You may also like:

Vegan Brandy Butterscotch Sauce

Apple Crumb Pie

Vegan Pecan Pie Bars

Vegan Gluten Free Pecan Pie Bars

A healthier version of pecan pie that's gluten free and vegan! Its easy to make and perfect for the holidays.
5 from 2 votes
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Prep Time 10 minutes
Servings 9

Ingredients
 

For the crust layer

For the pecan layer

  • 5 tbsp maple syrup
  • ½ cup coconut oil can substitute vegan butter
  • ⅔ cup coconut sugar can substitute brown sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 2 cups pecans half chopped, half whole
  • ½ cup vegan chocolate chips

Instructions
 

  • Preheat your oven to 350°F and line an 8x8 inch pan with parchment.
  • In a medium sized mixing bowl, mix together your crust ingredients until it forms a crumbled texture, similar to biscuit dough. You can use a pastry cutter if you'd like.
  • Press your crust in to your prepared baking pan and bake it for about 15 minutes, until it's just turned golden on the top.
  • Prepare your pecan topping while your crust is cooking. Combine all of the ingredients except for the pecans and chocolate in a small saucepan over medium heat.
  • Stir your sauce just until the sugar appears to dissolve, and cook it just until it begins to bubble. Avoid stirring the sauce too much, or it will result in your sauce being grainy instead of a smooth caramel texture. Remove the pan from the heat and stir in your pecans.
  • When your crust is done baking, pour your pecan topping in to the pan and spread it out evenly. Bake it for another ten minutes, until it is bubbling.
  • Remove the pan from the oven, and let it cool completely.
  • Once it's cooled completely, melt your chocolate chips in the microwave. I turn the microwave on in 15 second intervals, then stir, and repeat until it's all melted. Mix them until the chocolate is nice and smooth.
  • Drizzle the chocolate over the pecan mixture, and refrigerate the pan for at least one hour before cutting in to them. You will want to store them in the refrigerator, and take them out to come to room temperature at least one hour before serving.

Notes

*See notes above about the gluten free flour

Nutrition

Calories: 514kcalCarbohydrates: 43gProtein: 4gFat: 40gSaturated Fat: 21gSodium: 90mgPotassium: 135mgFiber: 4gSugar: 26gVitamin A: 12IUVitamin C: 1mgCalcium: 59mgIron: 2mg
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Dairy Free Egg Casserole with Bacon, Potato, and Spinach

· 25 Comments

This dairy free egg casserole is a healthy, filling meal that's perfect for meal prep, holidays, brunch, or entertaining overnight guests. I like to make it on Sunday to have breakfast all ready for the busy week ahead. It's great served with some fresh fruit, a slice of toast, and some freshly squeezed orange juice.

dairy free egg casserole

The Potatoes

My favorite hash browns to use in this dish are the organic seasoned hash browns by Alexia. The seasoning adds a bit more flavor to the dish, but you can always use plain hash browns and season them yourself. I take my hash browns out of the freezer and let them sit out while I'm cooking my bacon and veggies.

The Bacon

Your favorite bacon will work perfect in this dish, so feel free to use what you like. If you'd like to save time, you can also use pre-cooked bacon and skip the cooking time.

dairy free egg casserole

Plant-Based Milk or Water

You can use either dairy-free milk or water in this dish, so use what you have on hand. The function of the milk or water in this recipe is to add a bit of moisture so the potatoes don't bake up dry, but a plant based milk will add a bit of creaminess.

You may also like my Spinach Tomato Egg Bake!

Dairy Free Egg Casserole with Bacon, Potato, and Spinach

A flavorful make-ahead breakfast great for meal prep, holidays, brunch, or entertaining overnight guests.
3.94 from 124 votes
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Prep Time 15 minutes
Total Time 45 minutes
Servings 8

Ingredients
 

  • 10 eggs
  • 6 pieces of bacon
  • 1 onion diced
  • 5 oz baby spinach
  • ¼ cup plant based milk or water
  • 1 lb frozen shredded hash browns
  • Salt and pepper

Instructions
 

  • Preheat your oven to 350°F. Grease a large casserole or au gratin dish.
  • Cook your bacon to your desired crispiness, and safely drain all but 1 tablespoon of the bacon grease from the pan.
  • Add your onions in to the pan, and cook in the bacon grease until they're soft and start to brown.
  • Stir in your spinach, and cook just until it's wilted. Salt and pepper to your taste and remove from the heat.
  • Add your potatoes and veggies in to your prepared baking dish. Give it a little mix and spread it evenly on the bottom of the pan. Crumble the bacon evenly over the mixture.
  • Whisk your eggs and water (or milk) in a medium sized bowl. Season with salt and pepper and pour evenly over your vegetables in the baking pan.
  • Bake your casserole for about 30 minutes, until the middle is cooked through. Serve hot.
  • Leftovers will keep in the refrigerator for 4-5 days.

Nutrition

Calories: 141kcalCarbohydrates: 12gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 205mgSodium: 107mgPotassium: 356mgFiber: 1gSugar: 1gVitamin A: 1958IUVitamin C: 11mgCalcium: 57mgIron: 2mg
Keyword breakfast, dairy free breakfast
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Vegan Pumpkin Bread Pudding

· 4 Comments

This Vegan Pumpkin Bread Pudding has all the flavors of pumpkin spice in a stick-to-your-ribs comfort food classic. It's over-the-top delicious, and perfect for a fall treat or as an addition to your holiday table.

Vegan Pumpkin Bread Pudding

The Bread

You'll want to use day old bread for this recipe, but if you don't have that just toss what you have in to the toaster or oven for a few minutes to toast it up. I used a day old, lightly stale french bread, but cinnamon raisin, vegan challah, or italian bread will work. Gluten-free bread should work, but depending on the flour used in the bread, you could have varied results.

Depending on how stale your bread is, your pudding will have an amazing crunch on the top and be heavenly soft in the middle. The crunch on top will soften up a bit after being stored in the fridge overnight. It also softens if you top it with a sauce, ice cream, or whip cream.

The Mix-ins

I used raisins in this recipe, but you can also use nuts, chocolate chips, or dried cranberries. If you have someone in the family that doesn't like nuts, you can sprinkle them on later. A sprinkle of pumpkin seeds over the top after baking is also festive and adds some crunch.

Toppings

This bread pudding is good as-is, but it's extra delicious with a topping of plant based whip cream and my Dairy-Free Brandy Butterscotch Sauce. You can also try it with a scoop of your favorite dairy-free ice cream and some chocolate sauce.

You may also like my Vegan Pumpkin Cake!

Dairy Free Bread Pudding

Vegan Pumpkin Bread Pudding

A comfort food classic with seasonal pumpkin spice, and no dairy or eggs required! It only takes minutes to prepare, and is a delicious autumn or holiday dessert.
4.17 from 12 votes
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Prep Time 10 minutes
Servings 10

Ingredients
 

  • 9 cups bread stale, cubed
  • 1 cup raisins
  • 1.25 cup plant based milk I used unsweetened almond
  • 15 oz pumpkin puree
  • ¾ cup maple syrup
  • 4 tbsp arrowroot powder
  • 2 tbsp molasses
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ¾ tsp salt

Instructions
 

  • In a large bowl, whisk together all of your ingredients except for the bread and raisins.
  • Spray or grease a large casserole or au gratin dish.
  • Spread your bread cubes and raisins evenly on the bottom of the dish.
  • Pour your pumpkin mixture evenly over the bread cubes. Cover, and refrigerate for 30 minutes.
  • Preheat your oven to 350°F. Bake your bread pudding for 30 minutes or until cooked through.
  • Enjoy warm with a scoop of your favorite sauce and/or some vegan vanilla ice cream or whipped topping.

Nutrition

Calories: 731kcalCarbohydrates: 143gProtein: 23gFat: 8gSaturated Fat: 2gSodium: 1330mgPotassium: 712mgFiber: 11gSugar: 32gVitamin A: 6614IUVitamin C: 3mgCalcium: 386mgIron: 9mg
Keyword dessert, vegan
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Vegan Brandy Butterscotch Sauce

· 2 Comments

This Vegan Brandy Butterscotch Sauce is full of sweet, smooth, caramel-like flavor, and it's amazing on so many dishes. If you're looking to take your desserts to the next level, this is the ingredient that will do it! I love it on vegan ice cream, french toast casserole, brownie sundaes, and pumpkin bread pudding.

It's also great as a dip for fruits like apples, pears, and bananas.

Dairy Free Brandy Butterscotch Sauce

The Butter

Any vegan butter should work great in this sauce. I've been using Earth Balance for years, and it held up great in this recipe. Other plant based options that will work are Miyokos, Califia Farms, and Forager.

The Brandy & Some Variations

I love the flavor that brandy adds to this sauce, but if brandy's not your thing you can also replace it with bourbon or rum. For a non-alcoholic version you can use a good quality rum extract.

Vegan Butterscotch Sauce

Salt

Most plant based butters already contain salt, so I'm only using ½ teaspoon for this recipe. I find it creates a good balance of salty vs. sweet in the sauce. If you prefer not to add salt, or to increase the salt to 1 teaspoon, feel free to taste for flavor and adjust accordingly.

Dairy Free Butterscotch Sauce

Vegan Brandy Butterscotch Sauce

This is an easy dessert sauce that's delicious on so many things. Try it with ice cream, pie, bread pudding, brownie sundaes, and french toast casserole.
5 from 4 votes
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Prep Time 2 minutes
Servings 12

Ingredients
 

  • ⅓ cup coconut cream
  • 1 cup light brown sugar
  • ½ cup vegan butter
  • 1.5 tablespoon brandy
  • ½ teaspoon kosher salt

Instructions
 

  • Melt the vegan butter in a small saucepan over medium low heat.
  • Stir in your brown sugar. Cook and stir the butter and brown sugar mixture until the sugar is dissolved.
  • Pour in your coconut cream and brandy, stir for 2 minutes more and remove it from the heat.
  • Let the sauce rest for about 15 minutes to thicken.

Nutrition

Calories: 151kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 4gSodium: 163mgPotassium: 46mgFiber: 1gSugar: 18gVitamin A: 360IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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Dairy Free Big Mac Fries

· 2 Comments

If you're looking for a fun recipe to serve for a kids party or Superbowl Sunday, these Dairy Free Big Mac Fries will be loved by both the kids and adults! With this recipe you get all the flavors of a Big Mac and fries, without all the junk.

The Fries

I used crinkle cut fries for this, but you could also use a steak cut or shoe string fry. I liked the crinkle cut because all the sauce and meat nestled in nicely to those crispy crinkles. To keep it easy (and on the healthier side) I used a frozen bag of fries that I baked. My favorite brand of fries is by Alexia, because they offer organic products with minimal, natural ingredients. You can also use homemade fries and fry them in oil if you prefer.

The Special Sauce

If you aren’t familiar with special sauce, it’s the creamy, secret sauce that’s used on Big Macs at McDonald’s. It’s a sweet, slightly tangy, mayonnaise based sauce that gives Big Macs their unique flavor. I used the special sauce by Sir Kensington’s in this recipe. You could also try Primal Kitchen’s Special Sauce, or Todd Wilbur’s Burger Sauce. If you’re avoiding eggs, you can also try a homemade special sauce with vegan mayo.

Low Carb Options

I love this recipe because it's easy to adapt to everyone's dietary needs in the house. You can serve it as-is with the fries, or for a low carb option you can skip the fries and pile the meat mixture on a bed of lettuce, tomatoes, and the garnish options. In my house my son and husband get the fries, and I serve this to myself as more of a Big Mac salad to cut the carbs.

Dairy Free Big Mac Fries

Dairy Free Big Mac Fries

A fun treat for kids parties, Superbowl Sunday, or whenever you're craving comfort food. This recipe has all the flavors of a Big Mac without all the junk and guilt!
5 from 2 votes
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Prep Time 15 minutes
Servings 6

Ingredients
 

  • 1 lb ground beef
  • 1 cup white onion diced
  • 2 medium sized tomatoes diced, about 14 ounces
  • 1 red bell pepper seeded, stemmed, and diced
  • ½ cup dill pickles diced
  • 1 tablespoon white sesame seeds
  • ½ cup special sauce check to make sure it's dairy free
  • 16 oz french fries I used frozen crinkle cut fries
  • salt & pepper to taste

For garnish:

  • shredded iceberg lettuce
  • diced white onion
  • fresh diced tomato
  • sesame seeds
  • drizzle of special sauce

Instructions
 

  • Bake or fry your french fries according to the packaging instructions.
  • While your fries are cooking, cook your onion, pepper, and ground beef over medium heat in a large nonstick skillet until the onions are soft and the beef is cooked through.
  • Drain the grease from the pan. Mix in your tomatoes, pickles, and special sauce. Season with salt and pepper, and cook for another 5 minutes.
  • Season with salt and pepper to your taste.
  • You can serve these to your liking, either in individual portions or on a big platter, party style. To assemble, lay out your fries then top with beef mixture. Finish it off with your garnishes, and enjoy!

Nutrition

Calories: 582kcalCarbohydrates: 39gProtein: 16gFat: 37gSaturated Fat: 9gCholesterol: 67mgSodium: 662mgPotassium: 724mgFiber: 5gSugar: 3gVitamin A: 984IUVitamin C: 38mgCalcium: 49mgIron: 3mg
Keyword easy recipes, gluten free, kid friendly
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Did you make these Dairy Free Big Mac Fries?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

You may also like my Big Mac Bowls.

Dairy Free Caramel Apple Oatmeal

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This dairy free Caramel Apple Oatmeal has all the flavors of warm apple pie with a luxurious sweet swirl of caramel. It's the perfect bowl of comfort food if you're craving something sweet for breakfast, or any time of day, really.

The Oats

I use quick oats in this recipe, but any type of oats will work. Just be sure to follow the cooking instructions on the packaging, as they do vary. Steel cut are usually my favorite form of oats to make because they have a bit more fiber, and are a bit more coarse and chewy. But for this recipe, I prefer rolled or quick oats because the texture we're trying to achieve is smooth and soft.

The Apples

Any type of apple will work in this recipe, but granny smith apples would be my least favorite for this. I've used fuji, pink lady, honeycrisp, and cortland apples all with delicious results. The cooking time for the apples may vary a bit depending on the variety that you choose. In this recipe I used fuji, and they softened in about 6 minutes. Just keep an eye on them and test with a fork to check for softness. You don't want to overcook them and turn them to mush, unless of course you're cooking for them for a toddler in which case that may be preferable for you.

The Caramel

Dairy- free caramel can be a tough ingredient to find, but my favorite by Hey Boo is available right on Amazon. If you didn't see my review of this amazing product, you can find it here. Other options to look for are the organic caramel sauce from Date Lady, dairy free classic caramel sauce from Avenue Sweets, and sugar-free caramel flavored syrup by Pyure.

Variations

If you prefer not to use a dairy-free milk, water, apple juice, or apple cider all work great in this recipe. Just be aware that using juice or cider will add sweetness, and may make this recipe to sweet for some people. It will also change the nutritional content of the recipe, and will add more sugar and calories. If dairy-free butter isn't something that you prefer to cook the apples with, coconut oil also works great here. Garnishing with nuts is completely optional and not needed for this dish to be delicious, so if you're avoiding nuts you will love this recipe just as much without them.

Dairy Free Caramel Apple Oatmeal

Dairy Free Caramel Apple Oatmeal

If you're craving something sweet and comforting for breakfast, you'll love this recipe! It comes together in just minutes and has all the flavors of warm apple pie.
5 from 1 vote
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Prep Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients
 

  • 2 apples peeled, cored, diced (about 2 cups). I used Fuji.
  • 3.5 cups milk of choice water, apple juice, and apple cider also work well
  • 2 cups quick oats
  • 2 tbsp coconut oil dairy free butter also works
  • 1 teaspoon cinnamon
  • 1 tbsp brown sugar coconut sugar also works
  • pinch of salt
  • dairy free caramel for drizzling
  • chopped walnuts for garnish (optional)

Instructions
 

Prepare the oats

  • Bring your milk (or liquid of choice) and a pinch of salt to a boil in a medium sized saucepan over medium low heat.
  • Once the liquid is boiling, stir in your oats. Boil them for about a minute and give them a stir.
  • Remove the pot from the heat, cover it, and let the oats rest for five minutes.

Prepare the apples

  • While your oats are resting, heat the oil (or dairy free butter) in a nonstick skillet over medium heat.
  • Add your apples and cinnamon to the skillet and cook them until they start to soften, about four minutes. Stir in your brown sugar, and continue cooking until the sugar has melted and the apples are soft. It should take another two or three minutes. Be sure to stir your apples occasionally so the apples are evenly coated with the sugar syrup.

Assemble your bowls

  • Stir your apples into the oatmeal gently. If you'd like you can leave some apples out to garnish the top of the oats with some chopped walnuts to make it pretty.
  • Layer your oats in a bowl, top with your apples and walnuts if you're garnishing, and give it a good drizzle of your dairy free caramel.
  • Serve warm and enjoy!

Notes

Nutritional data will vary depending on the type of apples and the caramel sauce you use. Nutritional data shown here was calculated using fuji apples and dairy free caramel sauce from Hey Boo Jams.

Nutrition

Calories: 368kcalCarbohydrates: 53gProtein: 8gFat: 15gSaturated Fat: 6gSodium: 297mgPotassium: 241mgFiber: 7gSugar: 22gVitamin A: 49IUVitamin C: 4mgCalcium: 293mgIron: 2mg
Keyword dairy free breakfast, oatmeal
Tried this recipe?Let me know how it was!

Red Wine Sangria

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Red wine sangria is my favorite boozy beverage to enjoy. If you aren't familiar with sangria, it's an alcoholic, red wine cocktail that's full of fruit and often categorized as a punch. It originates in Spain, and traditionally contains red wine, fruit, and spirits. I enjoy it year round, but it's especially refreshing in the hot summer months. It pairs well with almost anything but is especially good with tapas, barbecue, grilled fish, or tex-mex.

The Wine

My favorite wine to use in this sangria is Rioja by Campo Viejo. It's slightly sweet with subtle flavors of ripe red fruit, and sells for about $10 per bottle in my area. I've used other spanish reds and merlot to make this with delicious results. Choose a wine that's fruity and slightly dry for the best flavor. This is also a great way to use up any wine you might have on hand that you aren't particularly crazy about. A bottle of red that may not be to your liking is easily transformed to something delightful with the addition of fresh fruit and a splash of spirits.

Best Red Wine Sangria

The Spirits

There are many different variations of sangria, but traditional recipes usually contain brandy. Rum can also be used, and while I've tried tequila in sangria a time or two I wouldn't recommend it. My preference is to use brandy as the recipe is written, which adds a subtle sweetness and a bit of oaky flavor.

The Fruit

Traditional sangria usually uses some fruit combination that includes apples and oranges. I've found that almost any combination works wonderfully, but since it's currently summer I'm using fresh berries that are in season. Feel free to substitute the berries in this recipe for ½ of an apple and ½ an orange for equally tasty results.

The Pitcher

If you're making this sangria for guests, I recommend mixing it in a glass pitcher that's slightly decorative. A basic glass pitcher like this one works well, or something with a bit of a design like this. A pitcher that holds 40 ounces is a good size to give plenty of room for muddling and mixing. If I'm making this at home for just me, I use this pitcher because it has a lid and keeps the sangria fresh for a couple of days.

A Red Wine Sangria With Less Sugar

If you're looking for a sangria option with less sugar, you can substitute the sugar with stevia. I've made this using both powdered and liquid stevia with good results. You'll need to check the conversion recommendations on your specific stevia, since sweetness varies between brands. You can also try using a lower alcohol wine that contains less carbohydrates.

You may also like my Keto Margarita!

Red Sangria Recipe

The Best Red Wine Sangria

A delicious sangria recipe that's easy to make and great for entertaining! It's refreshing, fruity, sweet, and pairs well with almost any dish.
4 from 3 votes
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Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Ingredients
 

  • ½ cup sliced strawberries
  • ½ cup blueberries
  • 4 tablespoon sugar
  • ¾ cup orange juice
  • ⅓ cup brandy rum can also be used
  • 750 ml dry red wine preferably Rioja
  • ice to chill

Instructions
 

  • In a large pitcher, muddle your berries and sugar for about a minute. If you don't have a muddler you can use a wooden spoon.
  • Add the orange juice and your brandy (or rum) and mix it for another minute. This helps the sugar dissolve.
  • Add in your red wine and stir well.
  • Pour over ice, and garnish with more fruit if you'd like.

Notes

I find that this sangria tastes best when it's allowed to rest for a few hours. This gives the flavors a chance to mingle together. It will keep in the refrigerator for up to 2 days.

Nutrition

Calories: 285kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 135mgFiber: 1gSugar: 19gVitamin A: 93IUVitamin C: 36mgCalcium: 8mgIron: 1mg
Keyword Bevarage
Tried this recipe?Let me know how it was!

Dairy Free Lemon Blueberry Cheesecake Tart

· 2 Comments

This Dairy Free Cheesecake Tart tastes just like the real thing, without a drop of milk. It comes together in minutes, and is perfect for entertaining, holidays, or just because you have a craving. The texture and flavor are so similar to real cheesecake that no one will know it's not real cheese!

The tart features beautiful, bursting blueberries making this the perfect recipe to use up those freshly picked summer berries. Flavors of fresh, bright lemon add a bit of tartness that pairs beautifully with the sweetness of the berries. It's silky in the center with a bit of crunch from the sugary crust, hitting all those notes of sweet, sour, smooth, and crisp.

Dairy Free Blueberry Cheesecake

The Crust

You'll need one premade pie crust that's made for a 9 inch pie. I used this dairy free crust that I get from Whole Foods, and it was perfect for this recipe. A nine inch graham cracker crust would also work great for this, or your favorite dairy free pie crust recipe.

Cream Cheese Alternatives

I used the plant based cream cheese alternative from Kite Hill in my tart, and I was pleasantly surprised at how similar it tasted to real cheesecake. Flavors and textures vary by brand, and if you make this with a different cream cheese your results may differ a bit from mine. Some other dairy free cream cheeses I like are Toffuti, Violife, Miyokos, and Daiya.

dairy free cheesecake

Best Served Cold

Cheesecake is best served cold, so be sure to allow ample time for the tart to cool in the refrigerator for a few hours. I like to prepare mine the day before so it can cool overnight. The tough part is not eating it all for breakfast!


diary free cheesecake tart


Want more lemon & blueberry flavor?

Try my Lemon Blueberry Muffins

Dairy Free Blueberry Cheesecake

Dairy Free Lemon Blueberry Cheesecake Tart

Bursting with blueberries and the bright, fresh flavor of lemon. This tart is easy to make and delicious for entertaining, holidays, or when you have a sweet craving for cheesecake.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 4 hours 45 minutes
Servings 8

Ingredients
 

  • 1 pie crust dairy free, for 9 inch pan
  • ¾ cup blueberries I used wild Maine blueberries
  • ½ cup sugar
  • juice of 1 lemon
  • 1 teaspoon cornstarch
  • 8 oz dairy free cream cheese I used Kite Hill
  • 2 eggs
  • zest of 1 lemon
  • ½ teaspoon vanilla extract
  • pinch salt
  • ½ tsp water
  • 1 tsp coarse sugar I used turbinado

Instructions
 

  • Preheat your oven to 350°F.
  • Prepare your pan. You can use a tart pan or a 9 inch pie dish (I used a pie dish). I like to place a round of parchment paper at the bottom of the dish to help prevent sticking. Spray or grease your pan on the sides and over the parchment.
  • Gently lay your pie crust in the pan, laying excess dough up and over the sides.
  • In a small bowl, combine the blueberries, 1 tablespoon sugar, lemon juice, and cornstarch. Give it a gentle stir and set it aside.
  • In a large bowl, beat the cream cheese with one whole egg and one egg white. Save the egg yolk for a step coming later. Beat the mixture until it's light and fluffy, about four minutes. Some brands of dairy-free cream cheese won't fluff up like regular cream cheese. Don't worry about it, as long as you beat it for about four minutes.
  • Beat in 7 tablespoons sugar (just under half a cup), lemon zest, vanilla, and salt until combined.
  • Pour your cheesecake batter in to your dish in to the pie crust.
  • Gently spoon your blueberries and any juice from the bowl over the cheesecake filling.
  • If you have extra dough overhanging your dish, you can gently pinch it in to pretty creases and/or fold it over your filling. Don't press down on the top of your filling though, or it may spill out of your crust.
  • Combine the remaining egg yolk with ½ teaspoon water, and gently brush it over of the outside of the crust with a pastry brush. Sprinkle the crust with your course sugar.
  • Bake the tart for about 40 minutes, or until a tester inserted in to the middle of the tart comes out clean. Let the tart cool in the pan on a rack.
  • Cheesecake is always best served cold, so refrigerate it for a few hours or overnight before serving. Once it's rested in the refrigerator and cooled for a few hours, you can try to very carefully remove it from your pan and place it on to a serving dish if you'd like.

Nutrition

Calories: 255kcalCarbohydrates: 28gProtein: 5gFat: 15gSaturated Fat: 5gCholesterol: 41mgSodium: 213mgPotassium: 46mgFiber: 3gSugar: 15gVitamin A: 67IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let me know how it was!

Dairy Free Big Mac Bowls

· 2 Comments

If you're craving a Big Mac (or in my case have a child begging for a Big Mac) but don't like all the guilt, gross feelings, and horrible ingredients that go along with it, you'll love these Dairy Free Big Mac Bowls!

gluten free dairy free burger bowl

I've tried different versions of this that I found on Pinterest, and adapted this recipe from one by Whole Kitchen Sink. It has all the exact flavors of a Big Mac! It's free from dairy and gluten, and can be made top 8 free depending on the special sauce that you use.

Dairy Free Special Sauce

If you aren't familiar with special sauce, it's the creamy, secret sauce that's used on Big Macs at McDonald's. It's a sweet, slightly tangy, mayonnaise based sauce that gives Big Macs their unique flavor. I used the special sauce by Sir Kensington's in this recipe. You could also try Primal Kitchen's Special Sauce, or Todd Wilbur's Burger Sauce. If you're avoiding eggs, you can also try a homemade special sauce with vegan mayo.

dairy free big mac bowls

Potatoes & A Low Carb Option

This recipe uses diced potatoes, but you could skip these if you need a low carb option. If you are making this low carb, cook your red pepper with the onion and beef. Omit the potatoes and baking, and layer your beef mixture and toppings in to a bowl to serve. You'll still get all the flavors of a Big Mac, but it's more of a salad.

You'll need to pay attention to the sugar in your secret sauce if you're watching your carbs. Primal Kitchen's sauce is naturally sweetened with dates, and contains no added sugar. You could also make a homemade keto sauce like this one if that suits your dietary needs better.

I love this recipe as it's written, but if you're looking to change it up a bit you can also serve the beef mixture and toppings on top of some cooked french fries. It's great for game day or birthday parties, and gives you the flavor of burgers and fries with a bit less work. It's also delicious with sweet potatoes or sweet potato fries.

Dairy Free Big Mac Bowls
gluten free dairy free burger bowl

Dairy Free Big Mac Bowls

All the flavors of a Big Mac without the guilt or calories! Loved by kids, and great for meal prep.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6

Ingredients
 

  • 1 lb ground beef I like local, grass-fed
  • 1 cup white onion diced
  • 2 russet potatoes diced (should equal about 4 cups)
  • 2 medium sized tomatoes diced (about 14 ounces)
  • 1 red bell pepper seeded and stemmed, diced
  • ½ cup diced dill pickles
  • 1 tbsp white sesame seeds
  • ½ cup special sauce check to make sure it's dairy free
  • salt & pepper to taste

For Garnish

  • shredded iceberg lettuce
  • diced white onion
  • fresh diced tomato
  • sesame seeds
  • drizzle of special sauce

Instructions
 

  • Preheat your oven to 350°F.
  • Cook your diced onion and ground beef over medium heat in a large nonstick skillet, until the onions are soft and the beef is cooked through.
  • Drain the grease from the pan. Season with salt and pepper, and mix in your special sauce.
  • Grab a large casserole dish or rectangle pan. You'll want it to hold about 3 quarts. A classic 8x9 baking dish will work.
  • Layer your potatoes, pepper, pickles, and tomatoes in to the pan. Season with a little bit of salt and pepper.
  • Top your veggies with the beef and onion mixture. Sprinkle it with the sesame seeds, then give it all a big stir to combine. You want everything to be evenly layered in the dish.
  • Cover the dish with your casserole cover or some aluminum foil, and bake it for 1 hour. You want the potatoes to be soft, but not mushy.
  • Let the casserole sit for about 10 minutes, then garnish it with the lettuce, tomatoes, pickles, onions, sesame seeds, and a drizzle of special sauce.

Notes

Nutritional values will vary depending on the secret sauce and amount of salt you use. I calculated the values using Sir Kensington's Secret Sauce.

Nutrition

Calories: 387kcalCarbohydrates: 19.3gProtein: 16gFat: 26gSaturated Fat: 7.3gCholesterol: 67mgSodium: 191mgPotassium: 684mgFiber: 2gSugar: 3gVitamin A: 963IUVitamin C: 37mgCalcium: 46mgIron: 3mg
Tried this recipe?Let me know how it was!
Dairy Free Big Mac Bowl

Did you make this Dairy Free Big Mac Bowl recipe?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don't forget to pin it for later!

You may also like my Skillet Burrito Bowls.

Vegan Banana Coffee Cake

· 6 Comments

I recently found myself craving both banana bread and coffee cake, and decided to try marrying the two recipes together. The result is this Vegan Banana Coffee Cake, and my hungry little tween has declared it a new favorite!

It starts with a banana cake recipe that could not be simpler, and is free from eggs, dairy, and nuts. If you can't have coconut oil, you can substitute with your favorite vegan butter or another light tasting oil, like vegetable or canola. The trick to a successful banana cake is to make sure you don't over mix the batter, or your cake will be on the tough side, and more like a bread. Mix your ingredients only until they're moist and well incorporated.

What really makes this recipe stand out is that sweet, crumbly streusel topping. It's the traditional flavors and textures you'd expect from a coffee cake, with the unexpected natural sweetness of banana. Delicious. You can also substitute vegan butter in the streusel topping if you can't have coconut oil. I've tested the recipe with both oil and Earth Balance buttery spread, and both ways are absolutely heavenly.

The coffee cake will keep on the counter at room temperature for a few days if it's tightly covered. And if you really want to make it over the top, serve it warm topped with a couple scoops of dairy-free ice cream:

Shown here topped with my latest favorite from Nada Moo, Banana Caramel Crunch.

Vegan Banana Coffee Cake

Vegan Banana Coffee Cake

If you like banana bread, this Banana Coffee Cake will knock your socks off. It's perfect for breakfast, brunch, holidays, entertaining, or just because you deserve a sweet treat.
3.64 from 11 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings 8

Ingredients
 

For the cake

  • 4 overripe bananas mashed
  • 1.5 cup all purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ tsp salt
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • ½ cup milk of choice I used almond
  • 1 tsp apple cider vinegar
  • ¼ cup coconut oil vegan butter can also be used
  • ¼ cup pure maple syrup

For the streusel topping

  • ½ cup all purpose flour
  • ½ cup light brown sugar
  • 4 tablespoon coconut oil vegan butter can also be used
  • 2 tsp cinnamon

Instructions
 

  • Preheat your oven to 375°F, and line a loaf pan with parchment paper.
  • In a large bowl, combine all of your dry ingredients for the cake.
  • Create a well in the middle of the bowl, and add in your wet ingredients.
  • Mix only until all of the ingredients are combined. Pour the mixture in to your loaf pan.
  • In a smaller bowl, combine all of the ingredients for the streusel topping. Sprinkle over the cake ingredients in the loaf pan.
  • Bake for 55-60 minutes, until a tester comes out clean. Let the cake sit in the pan on a wire rack for ten minutes.
  • Gently pull the cake up and out of the pan using the parchment paper, and allow it to cool on the wire rack. The cake will keep for a few days on the counter if it's covered tightly.

Nutrition

Calories: 424kcalCarbohydrates: 73gProtein: 4gFat: 14gSaturated Fat: 12gSodium: 304mgPotassium: 304mgFiber: 3gSugar: 40gVitamin A: 38IUVitamin C: 5mgCalcium: 143mgIron: 2mg
Tried this recipe?Let me know how it was!

If you like this Vegan Banana Coffee Cake Recipe, you may also like:

Dairy Free Coconut Chocolate Chip Banana Bread
This recipe takes banana bread to the next level! If you're craving something sweet with coconut, this is an easy recipe that's delicious for breakfast, with afternoon tea, or for dessert.
Check out this recipe
Coconut Chocolate Chip Banana Bread
Dairy Free Banana Cake
An easy cake that's great for a sweet snack, or dressed up for dessert!
Check out this recipe
Dairy Free Banana Cake (vegan)

Did you make this Vegan Banana Coffee Cake recipe?

Please let me know how it turned out for you! Leave a comment below and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don’t forget to pin it for later!

Chocolate Brownie Energy Balls

· 8 Comments

If you love brownies but want a snack made with wholesome ingredients, these Chocolate Brownie Energy Balls are the perfect treat. They have the rich, chocolate flavor of brownie bites with a soft, fudgy texture, but they're made with simple ingredients like dates, almond flour, cocoa powder, and almond butter.

These no-bake bites come together in minutes using a food processor, making them an easy snack to prep for the week. Because they're naturally sweetened with Medjool dates, they taste indulgent, but they're made without refined sugars or junk. They're a great option to keep in the fridge for when those sweet cravings hit! And if you love these, make sure you try my no-bake chocolate peanut butter balls, another quick recipe that's perfect for meal prep and afternoon cravings.

no bake chocolate brownie energy balls
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Why You'll Love These Chocolate Brownie Energy Balls

These energy balls are popular for a reason. They're quick, satisfying, sweet, and incredibly chocolatey.

  • Tastes like brownie bites
  • No baking required
  • Naturally sweetened with dates
  • Made with simple pantry ingredients
  • Vegan, dairy-free, and gluten-free
  • Perfect for meal prep snacks

The combination of cocoa powder and dates creates a dense, chewy texture that makes these bites feel almost like a soft brownie.

Ingredients

These brownie bites are made with simple ingredients you may already have in your kitchen.

ingredients for no bake brownie energy bites

  • Almond flour - adds structure and healthy fats
  • Medjool dates - naturally sweeten and bind the mixture
  • Unsweetened cocoa powder - provides deep chocolate flavor
  • Shredded coconut - adds subtle texture and helps balance moisture
  • Almond butter - helps the mixture blend into a smooth dough
  • Water - hydrates the cocoa powder and improves texture
  • Vanilla extract - enhances the chocolate flavor
  • Salt - balances sweetness and deepens the cocoa flavor

How To Make Chocolate Brownie Energy Balls

These are simple to make and come together in just minutes with a food processor.

ingredients added to the bowl of the food processor

Step 1: Add all of your ingredients to the bowl of your food processor.

ingredients blended to form a sticky dough

Step 2: Process until the mixture is a thick dough that sticks together when pressed.

healthy brownie bites rolled into balls

Step 3: Take a small amount of the dough and roll it between your hands until a ball forms.

The Secret To Their Brownie-Like Texture

The magic of these brownie energy balls comes from the combination of dates and cocoa powder.

Dates provide natural sweetness and create a sticky base that holds the mixture together. Cocoa powder delivers deep chocolate flavor, while almond butter and a small amount of water help hydrate the mixture so it becomes soft and fudgy instead of crumbly.

The result is a dense, chewy snack that tastes surprisingly similar to brownie bites.

fudgy chocolate brownie energy bites rolled into balls and ready to eat

Tips for the Best Energy Balls

Use soft Medjool dates
Soft dates blend more easily and help the mixture stick together. If your dates are firm or on the dry side, soak them in hot water for 5 minutes before processing.

Adjust the moisture if needed
If the mixture feels dry, add a teaspoon of water or chilled coffee at a time until it holds together.

How to Store These Brownie Balls

These energy balls are perfect for meal prep and store well.

Refrigerator
Store in an airtight container in the fridge for up to two weeks. They'll lose moisture over time, so I usually eat them within a week. You can leave them at room temperature for 15 minutes to warm up before eating.

Freezer
Freeze in a sealed container for up to 3 months. Allow them to thaw for a few minutes before eating.

Frequently Asked Questions

Are chocolate energy balls healthy?

Energy balls made with ingredients like dates, nuts, and cocoa powder can be a nourishing snack. They provide natural carbohydrates, fiber, and healthy fats that help keep you satisfied.

Can I make these without a food processor?

A food processor works best for breaking down the dates and creating a smooth dough, but a high-powered blender may also work.

Can I substitute another nut butter?

Yes, cashew butter or peanut butter can be used in place of the almond butter. Just be aware that it will alter the taste a bit.

More Desserts to Try

chocolate no-bake brownie energy balls

Chocolate Brownie Energy Balls

These chocolate brownie energy balls are rich, fudgy, no-bake bites made with wholesome ingredients. Naturally sweetened and easy to make, they taste like brownies and are perfect for healthy snacks, meal prep, or satisfying a chocolate craving.
4.17 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 15

Ingredients
 

  • 1 cup almond flour
  • 1.5 cups medjool dates about 15 dates
  • 1.5 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ⅓ cup shredded unsweetened coconut
  • 2 tablespoon oily almond butter
  • 2 tbsp warm water or coffee
  • a pinch of salt

Instructions
 

  • Add all of the ingredients in to a food processor or high powered blender.
  • Process until a thick dough forms.
  • The mixture should stick together when formed in to a ball. If it doesn't, try adding in another splash of water.
  • Form the mixture in to 15 balls.
  • Store in an airtight container in the refrigerator for up to two weeks.

Video

Notes

This recipe was updated on 3/5/26 to make it more moist and fudgy. The original recipe did not use almond butter and only made 8 balls. Because of these changes, the nutritional data has also been updated.

Nutrition

Calories: 130kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 3mgPotassium: 261mgFiber: 6gSugar: 10gVitamin A: 22IUVitamin C: 0.03mgCalcium: 44mgIron: 2mg
Keyword Quick & Easy
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Joi Nutbase

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joi nutbase dairy free

I first found about Joi nutbase on Instagram, and immediately I was intrigued. Joi's product is a blended nut base, contains only one ingredient, and you only need to add it to water to make some fresh nutmilk. This really came in handy for me during the COVID-19 quarantine, when it was difficult to find almond milk at times. It can also be used to create other recipes like dairy-free sauces, soups, and ice creams.

The milk of choice in our house is almond milk, but I'm often frustrated by the price and the added ingredients. Joi's pricing is the equivalent of paying $2.86 per quart, and it doesn't contain any questionable additives. It's shelf stable, so the container doesn't require refrigeration, and you can make as much milk as you need. It occasionally takes my family a while to use a whole carton of almond milk, and I like that I can make what we need with this without wasting anything.

The nut bases are available in four options: almond, cashew, organic almond, and organic cashew. A 15 ounce jar of almond nut base sells for $19.99, and they offer discounts when you purchase a subscription for auto ship, multiple jars, or the 8 pound pail. You can also find it on Amazon for a couple of dollars more.

My favorite way to use Joi is in smoothies, as shown here in my Vegan Dragonfruit Raspberry Smoothie:

dairy free nut milk

Vegan Dragonfruit Raspberry Smoothie

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Vegan Superfruit Smoothie

This Vegan Dragonfruit Raspberry Smoothie is my new favorite post-workout treat. It's naturally sweet, full of stunning (natural) color, and it keeps me full for hours. I like to garnish mine with some freshly picked, frozen berries, which makes it feel like a super gorgeous cocktail.

I use Joi nutbase in my smoothies, but you can replace it (and the cup and a half of water) with a cup and a half of your favorite nutmilk. My protein powder of choice is either vanilla flavored Truvani or creamy vanilla bean flavored Plantfusion. I've been using both for years, and love the vanilla flavor because it goes with almost everything I'm blending with it. Any neutral flavored protein powder will work in this recipe, so feel free to use your favorite.

Dairy Free Superfruit Smoothie

If you aren't familiar with dragonfruit, it has a mild, sweet taste with the texture of kiwi. Some species of dragonfruit have white flesh on the inside, but most of the frozen pouches at the grocery store use the red fleshed dragonfruit. The results are a stunning, pinkish color. I love it in smoothies, but it's also great for making fruit cakes, frostings, and glazes.

Dairy Free Superfruit Smoothie

Vegan Dragonfruit Raspberry Smoothie

Gorgeous color, tons of antioxidants, and naturally sweet. This smoothie is a delicious treat, loved by both kids and adults!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
 

  • 1.5 cup water
  • 2 tbsp Joi nutbase I like organic almond
  • 1 pouch frozen dragonfruit about 100 grams
  • 1 cup frozen raspberries
  • 1 scoop your favorite protein powder my scoops equals about 29 grams

Instructions
 

  • Add all over your ingredients in to a high speed blender.
  • Blend on high about one minute, until smooth and thoroughly blended.
  • Garnish with some frozen berries and enjoy!

Notes

You can substitute the water and nutbase for 1.5 cup of your favorite milk.

Nutrition

Calories: 434kcalCarbohydrates: 38gProtein: 28gFat: 21gSaturated Fat: 2gCholesterol: 62mgSodium: 100mgPotassium: 544mgFiber: 15gSugar: 13gVitamin C: 40mgCalcium: 306mgIron: 2mg
Tried this recipe?Let me know how it was!

Spicy Watermelon Margarita

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Spicy Watermelon Margarita

I've been hearing about watermelon margaritas for years, but not being a fan of fruity cocktails I was never really motivated to try one. My drink of choice is usually my Keto Margarita, which has all the flavors of your typical 'rita, without any added sugar. Then, a couple of weeks ago, Dwayne "The Rock" Johnson posted a video on Instagram that explained how to make a watermelon margarita with his tequila, Teremana. He made it look so easy, and I just happened to have a bottle of Teremana and some watermelon on hand. And, well, it's The Rock, so I figured it must be good. I was right.

My Spicy Watermelon Margarita is a slight variation of The Rock's recipe. I don't use agave in mine because I find the fresh watermelon to be just sweet enough. The drink gets some heat from the addition of a few jalapeño slices, for a cocktail that I think creates the most refreshing, sweet/salty/spicy combo that one could possibly sip while soaking in the summer sunshine.

Reposado is my tequila of choice, preferably Milagro, Espalòn, or Teremana, but use your favorite. A silver or blanco tequila also works wonderfully in this recipe. Fresh lime juice is going to give you the brightest, freshest flavor, but if you must substitute for bottled juice you'll need about 1 ounce. You can skip the salted, sugared rim if you like, but it does add to the sweet and salty flavor, and it also makes for a very pretty presentation. Feel free to omit the jalapeño if you're not one for spicy cocktails. The drink is delicious with our without it, and you'll probably want to triple the recipe to make a whole pitcher.

P.S. This is not a paid post sponsored by Teramana. I'm just a fan of The Rock, and it just so happens his tequila is delicious!

Spicy Watermelon Margarita

Spicy Watermelon Margarita

Sweet, salty, and spicy all meet together in this refreshing cocktail that tastes like summertime in a glass.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients
 

  • ½ oz agave syrup Optional.
  • Juice of 1 lime
  • 5 cubes watermelon
  • 2 oz tequila I prefer reposado. Silver also works great.
  • 2 or 3 slices jalapeño
  • Sugar,salt, and lime zest Optional, to rim the glass.

Instructions
 

  • Add your agave, lime juice, and watermelon to a cocktail shaker. Muddle the watermelon well, breaking down the chunks as much as possible.
  • Add in about ¾ cup ice cubes, jalapeños, and tequila. Cover your shaker tightly, and give it a good shake for about 2 minutes. The longer you shake it, the better those watermelon chunks will be broken down.
  • Rub a lime wedge over the edge of your cocktail glass. On a small plate, combine equal parts salt and sugar, and a bit of lime zest. Press the edge of your cocktail glass in to the sugar/salt mixture.
  • Pour your cocktail in to your glass, and garnish with a small watermelon slice and a couple jalapeño rings. Cheers!

Notes

You can also make this in a high powered blender by blending all of the ingredients except the ice, then pour the drink over ice. To make it frozen, blend everything together with the ice.

Nutrition

Serving: 1gCalories: 198kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 116mgFiber: 3gSugar: 12gVitamin A: 57IUVitamin C: 40mgCalcium: 37mgIron: 1mg
Keyword Beverages, mexican
Tried this recipe?Let me know how it was!
Spicy Watermelon Margarita

Did you make this Spicy Watermelon Margarita recipe?

Please let me know how it turned out for you! Leave a comment below, and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don't forget to pin it for later!

Dairy Free Buffalo Chicken Salad

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Dairy Free Spicy Chicken Salad

This Dairy Free Buffalo Chicken Salad packs a whole lot of heat and flavor without a lot of calories. If you love buffalo chicken like I do, but want to keep it healthy, this is the perfect recipe!

The recipe starts by poaching the chicken directly in the buffalo sauce. This keeps the chicken moist while adding all that spicy flavor to the meat. The buffalo sauce that you choose is crucial here, and if you choose one that doesn't have the best flavor the whole recipe will be off. My favorite buffalo sauce is by Noble Made by The New Primal in mild, because it's a bit more kid friendly and made with ingredients that I'm comfortable with. It's also available in medium and hot if you're looking for more heat.

I love to prep this salad ahead of time so I have an easy option to grab for lunch. To prepare ahead, I recommend cooking the chicken and storing it separately from the salad in the refrigerator. Assemble your salad (vegetables only) in a large bowl. Do not top with chicken, avocado, or dressing. Cover the salad, and store it in the refrigerator. When you're ready to eat, take out the portion of salad that you want, then top it with some chicken, avocado, and dressing. Storing everything separately prevents the vegetables from getting soggy.

For a vegan option, try my Vegan Spicy Salad.

Dairy Free Spicy Chicken Salad

Dairy Free Buffalo Chicken Salad

This buffalo chicken salad is an explosion of flavor without all the calories normally found in the average buffalo chicken. It's full of plenty of heat and crisp, fresh vegetables. A drizzle of the fresh lime and olive oil helps cool it all down.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings 4

Ingredients
 

  • 1 lb boneless, skinless chicken breast
  • 6 oz buffalo sauce more if needed or for garnish
  • 6 cups spring mix
  • 1 bell pepper Sliced. Yellow or red works well.
  • 1 jalapeño sliced thin
  • 1 cup cherry tomatoes halved
  • 1 cup black beans Cooked, drained, and rinsed. Can be omitted for a low carb option.
  • ¼ cup cilantro chopped
  • juice of 2 limes
  • 1 tablespoon olive oil
  • 1 avocado diced

Instructions
 

Prepare the chicken

  • Add your chicken and buffalo sauce in a medium sized pot over medium low heat. Cook for about a half hour, or until the chicken is cooked through. Be sure to stir often to avoid burning, Baste the chicken with the buffalo sauce often, and flip the chicken breasts over if you need to. I like to do this step ahead of time to allow the chicken to cool before I serve the salad.
  • Once the chicken is cooked, use two forks to shred it. I like to do this right in the pot, but you can shred it on a cutting board if that's easier for you. Once the chicken is shredded, give it a good stir in the pot to cover it with buffalo sauce. If the chicken seems dry, add in a bit more buffalo sauce a small amount at a time.

Prepare the salad

  • Add all of the remaining ingredients except for avocado in to a big bowl and give it a toss.
  • Combine the oil and lime juice in a small bowl.
  • Top your salad with shredded chicken, and drizzle with oil and juice.
  • Garnish with avocado.

Nutrition

Calories: 324kcalCarbohydrates: 20gProtein: 30gFat: 14gSaturated Fat: 2gCholesterol: 73mgSodium: 1461mgPotassium: 1063mgFiber: 8gSugar: 3gVitamin A: 2008IUVitamin C: 71mgCalcium: 35mgIron: 2mg
Tried this recipe?Let me know how it was!

Did you make this Dairy Free Buffalo Chicken Salad recipe?

Please let me know how it turned out for you! Leave a comment below, and tag @milkfreemom on Instagram and hashtag it #milkfreemom. Don't forget to pin it to Pinterest for later!