Blueberry Muffins (with dairy free option)

 

I don’t know why, but whether you make these muffins with fresh berries, frozen berries, regular milk or soy milk, they always taste amazing. A batch of 12 muffins is gone in about 20 minutes in my house. ENJOY!

 
Ingredients:
1 1/2 cups flour

3/4 cup sugar
1/2 tsp salt
2 tsp baking powder

1/3 cup vegetable oil
1 egg
1/3 cup milk (or soy milk)
1 cup berries (fresh or frozen) – I have used blueberries or mixed berries
 
Topping:
1/2 cup sugar
1/3 cup flour
1/4 butter (or dairy-free margarine)
1 1/2 tsp cinnamon

Optional: 1 Tablespoon ground flax seed
 
Directions:

  • Preheat oven to 400 degrees
  • Fill a 12-cup muffin tin with paper liners
  • Combine dry ingredients in a medium bowl
  • Pour the 1/3 cup vegetable oil into a 1 cup measuring cup. Add the egg, fill with enough milk to fill up the 1 cup.
  • Pour into the flour mixture, stir and then fold in the berries
  • Combine topping ingredients and mash with a fork or pastry knife until the butter/margarine is incorporated and resembles a crumble.
  • Sprinkle the topping over the muffins
  • Place on the middle rack in the preheated oven and bake for 20-25 minutes

Pumpkin Cookies

I discovered these cookies in a “heart healthy” recipe book from my husband’s work…they are delicious and better for you than the average cookie! I have made them dairy-free (using margarine) and with butter and quite honestly, I can’t tell the difference. Don’t skip the frosting – it makes it 🙂

 
Ingredients:
1/2 cup margarine or butter
1 cup brown sugar
1 cup pumpkin
1 egg or substitute equivalent
1 tsp vanilla
2 cups flour (I used whole wheat)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 chocolate chips
 
Frosting Ingredients:
1 Tablespoon margarine or butter
2 cups powdered sugar
2 Tablespoons evaporated milk (or I used half and half or coconut milk)
1 tsp. vanilla
 
Directions:
Cream margarine or butter (at room temperature) and brown sugar. Mix in pumpkin, egg or pasteurized egg substitute, and vanilla. Add the dry ingredients gradually, mixing well. Drop spoonfuls onto a cookie sheet. I top each cookie with 3 chocolate chips 🙂 Bake at 350 degrees for about 10 minutes.
Frosting Directions: Melt the margarine or butter and then combine the other ingredients and stir until smooth. Frost the cookies once they are completely cool. Serve OR store in the fridge – they keep best that way.

Pumpkin Cupcakes

Here’s a festive pumpkin recipe – dairy free, actually vegan, for those who might need something like this!
The kids gobble these up. Pumpkin is a great source for dietary fiber, Vitamins A, C and E, amongst other things!

 
Ingredients:
1/4 cup plain soy or almond milk
1 tsp cider vinegar
 
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup white granulated sugar
1/3 cup packed brown sugar
1/4 cup finely chopped cashews (optional)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup pumpkin puree
1/3 cup canola oil
2 Tablespoons dairy-free sour cream
1 tsp vanilla extract
 
Frosting:
1/4 cup margarine, room temperature but not melted
1 1/2 cups powdered sugar
1 tsp vanilla extract
1 tsp soy or almond milk
Blend all ingredients together with a mixer until smooth.
 
Directions:
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners and set aside. In a small cup, combine the soy (or almond) milk and vinegar. Allow mixture to rest for 5 minutes. In a large bowl, mix together the flour, baking powder, baking soda, sugars, ground cashews (optional), cinnamon, ginger, nutmeg, and salt. Set aside.
In another mixing bowl, mix together the pumpkin puree, oil, sour cream, vanilla and soy-vinegar mixture. Add the wet ingredients to the dry, mixing until just combined. Divide the batter into the cups, fill each liner until 3/4 full.
Bake for 16-20 minutes (until a toothpick inserted comes out clean). Cool completely before frosting.
 
Enjoy! Can you believe these are dairy free…actually Vegan?!

Hawaiian Smoothie

This is a great beverage in the morning, at lunch, for a snack or even a dessert! Lately, we have been having this when my daughter gets home from school.

 
  • 1 can pineapple
  • 1 can coconut milk
  • 2 bananas
  • 1 cup ice
My blender does not fit all of the ingredients at one time. So, I start with half of each of the ingredients listed here, put them into a blender and blend until smooth. Serve and then blend up the remaining half. Enjoy!

Zucchini Chocolate Cake

Zucchinis abound in the summer! I have grown a few and purchased a bunch from the farmer’s market…one day, I grated and pureed about 8 of them to use in recipes. So, in honor of these wonderful vegetables, Sarah and I are dedicating this week to zucchini recipes. Hope you enjoy them!

 
This zucchini cake recipe can be made dairy-free! It tastes best when completely cooled.

 

Ingredients:

    • 1/2 cup vegetable oil


  • 1 1/2 cups white sugar


  • 2 teaspoons vanilla extract


  • 1 1/2 cups all-purpose flour


  • 1/2 cup whole wheat flour


  • 1 Tablespoon ground flax seed


  • 1/2 cup unsweetened cocoa powder


  • 1 1/2 teaspoons baking soda


  • 1 teaspoon salt


  • 2 cups finely shredded zucchini (I used the food processor for a very fine grate)


  • 1/2 cup chocolate chips (dairy free are available at specialty food stores)
  • Frosting:
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter (or dairy-free margarine)
  • 2 cups confectioners’ sugar
  • 1/4 cup milk (or soy milk)
  • 1/2 teaspoon vanilla extract
 Directions:
    • Preheat oven to 350 degrees.


  • Grease and flour a 9×13 inch baking pan.


  • In a large bowl, mix the oil, sugar and 2 teaspoons vanilla until well blended.


  • In a medium bowl, combine the dry ingredients: flour, flax seed, 1/2 cup cocoa, baking soda and salt.


  • Add the dry ingredients to the sugar mixture.


  • Fold in the zucchini and chocolate chips.


  • Spread evenly into the prepared pan.


  • Bake for 23 – 27 minutes, or until cake springs back when gently touched.
 
To make the frosting, mix the melted butter (or margarine) and cocoa powder together; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Add the cocoa mixture and stir until blended. Make sure the cake is completely cool before spreading the frosting over the cake.

Soft Ginger Cookies (Dairy Free)

These are delicious, soft ginger cookies that you would never guess are dairy-free! I let my kids eat them for breakfast one day (with some eggs and fruit, of course!)

Ingredients:
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup dairy-free margarine, softened
1 cup white sugar
1 egg
1 Tablespoon water
1/4 cup molasses
sugar for rolling
 
Directions:
  • Preheat oven to 350 degrees
  • Sift all of the dry ingredients together in a medium bowl
  • In a large bowl, cream together the margarine and 1 cup sugar with an electric mixer
  • Beat in the egg, stir in water and molasses
  • Gradually stir in the dry ingredients
  • Shape dough into small balls, roll in sugar and place cookies 2 inches apart on a cookie sheet
  • Bake 8-10 minutes
  • Allow to cool for 5 minutes before removing from the cookie sheet

Easy Cornstarch Crepes

The kids always cheer when I tell them we are eating crepes for breakfast! Don’t worry – these are SUPER easy. And they are made with cornstarch instead of flour (making them gluten-free) – and you can also make them dairy-free! This recipe makes approximately 8-10 crepes.

 
Ingredients:
3 eggs
1 cup milk (or soy milk)
1 teaspoon vanilla
3 Tablespoons melted butter (or dairy-free margarine)
3/4 cup cornstarch
pinch of salt
1 Tablespoons sugar
Optional: a touch of lemon zest
Topping Ideas: Nutella, Peanut Butter, Bananas, Strawberries, Yogurt
 
Directions:
In a medium bowl, whisk together the eggs, milk, vanilla, and melted butter. Slowly add the cornstarch, salt and sugar and whisk while adding. The batter will be a bit lumpy, so keep the whisk nearby and stir often. Heat a large fry pan over medium heat and spray with cooking spray. Pour approximately 1/4 cup batter into the heated pan.

Tilt the pan to spread the batter evenly (See photo). Use a heatproof spatula to scrape the sides of the pan, making sure the crepe is not sticking. Once the batter looks almost cooked (only 2-3 minutes), use the spatula to turn it over and cook the other side (only about 1 minute). Flip crepe onto a plate, spread desired toppings inside the crepe, roll up and enjoy!

Chocolate Brownie Cake

Need a dairy free dessert but have a craving for chocolate? This is a very good substitute 🙂 One tip, let it cool completely before eating…it has a different taste when it’s still warm. This vegan recipe makes 1 – 9″ round cake.

 
Ingredients:
1 1/2 cups unbleached all-purpose flour (I usually use white whole wheat)
1 1/2 cups white sugar
1/2 cup plus 1 Tablespoon unsweetened cocoa powder
3/4 tsp baking powder
3/4 tsp salt
1/2 cup water
1/4 cup plain unsweetened soy or almond milk
3/4 cup canola oil
1/2 tsp vanilla
Optional: 1/4 cup diary-free chocolate chips
 
Directions:
  • Preheat the oven to 350 degrees. Lightly oil a 9″ round cake pan and set aside.
  • In a medium-sized mixing bowl, sift together the flour, sugar, cocoa powder, baking powder and salt.
  • In another small mixing bowl, whisk together the water, almond milk, canola oil and vanilla.
  • Next, mix the wet and dry ingredients together. Add chocolate chips, if using and stir.
  • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. TRY NOT TO OVER-BAKE.
  • Cool completely
As a frosting, I take about 1-2 Tablespoons cooled coffee (from my morning brew) and mix about 1 cup powdered sugar together…it makes a delicious drizzle for the chocolate cake!

Honey-Baked Chicken

I was first introduced to this from a friend who brought our family a meal after our second baby was born.  Now it’s been one of our kids’ favorites since they began eating meat.  They call it “Honey Soft Chicken”.  It’s adapted from the “More With Less Cookbook”, but I always double the sauce so there is plenty for the rice–below the measurements are already doubled.  I like this recipe because it takes so little time to make and I can use whatever chicken pieces I have in my freezer.  My oldest son just requested this the other night for his 5 1/2 birthday dinner celebration.

Ingredients:

3 lbs. chicken pieces, boneless or with bones
sauce:
2/3 cup butter, melted
2/3 cup honey
1/4 cup prepared mustard
2 tsp. salt
2 tsp. curry powder


Combine all sauce ingredients and pour over chicken in a 9 x 13 baking pan.  Bake uncovered at 350 degrees for 1 hour, basting every 15 minutes until chicken is tender.  (Note: cooking time is reduced for boneless chicken breast–more like 30-40 minutes).  Serve the chicken with lots of sauce over freshly cooked brown rice.


Lindsey’s dairy-free variation: (and lower fat)–used chicken broth instead of butter. 

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