RECIPE #1 – Dairyfree oatmeal

Ingredients: ( for #1 – dairyfree oatmeal )

oats – 1/4 cup
raw sugar – 1 tsp ( or to taste )
walnuts – 1 tbsp ( finely chopped or powdered )
almond milk ( or coconut milk ) – 1 cup ( 220 ml )

Method:

Step 1) Into bowl, add the almond milk, oats, raw sugar, walnuts

Step 2) Bring it to a boil. Once it starts boiling, reduce to low and cook for 3 minutes. Pour into bowls and serve when warm.

RECIPE #2 – mini carrot muffins ( dairyfree )

Ingredients: ( for mini carrot muffins )

wheat flour or wholemeal – 3/4 cup
carrot (grated) – 1/2 cup
raisins – 1 tbsp ( chopped )
raw sugar – 1 tbsp
coconut oil – 1 tbsp
baking powder – 1/4 tsp
eggs – 2
water – 1/4 cup

Method:

Step 1) Grease the muffin pans.

Step 2) Into a bowl, add coconut oil, sugar and mix

Step 3) Add eggs and mix for 20 seconds

Step 4) Into a sifter, add the wheat flour, baking powder and sift in 2 batches and fold in

Step 5) If too thick, add little water at a time to a make a medium-thick batter.

Step 6) Add the grated carrots and chopped raisins. Fold in 5 – 6 times.

Step 7) Pour into muffin tins and bake at 180 C or 350 F until golden on top or when a toothpick inserted comes out clean.

note: If you don’t have an oven, you can make these in Indian kuzhi chatti or takoyaki pan or poffertjes pan. ( Please see video for this method )

Step 8) Once the muffins are ready, remove from the tray. delicious dairyfree carrot muffins ready

RECIPE #3 – Banana smoothie ( dairyfree )

Ingredients: ( for #3 – dairyfree banana smoothie )

banana – 1 ( ripe )
Almond milk – 1 cup ( 220 ml )

Method:

Step 1) Into a blender, add the banana pieces and milk. Blend until smooth

Pour into a cup & enjoy 😀

RECIPE #4 – dairyfree choco chip muffins

Ingredients: ( for #4 – dairyfree choco chip muffins )

all purpose flour – 1.5 cups ( or 300 gms )
banana – 1 ( mashed )
coconut oil – 1/2 cup ( or 100 ml )
almond milk or coconut milk – 1.5 cups ( or 300 ml )
egg – 1
raw sugar – 1/2 cup ( or 100 gms )
baking powder – 1 tsp
vanilla – 1/4 tsp paste ( or 1 tsp essence )
dairy free choco chips or cacao nibs – 1/4 cup ( 70 gms )

Method:

Step 1) Grease the muffin pans.

Step 2) Into a bowl, add coconut oil, sugar and mix

Step 3) Add eggs and whisk for 1 minute. Add the mashed banana and almond milk.

Step 4) Into a sifter, add the flour, baking powder and sift in 2 batches and fold in

Step 5) If too thick, add little (dairyfree milk) at a time to a make a medium-thick batter.

Step 6) Add the vanilla and dairyfree choco chip ( or cacao nibs ) and fold in 3 – 4 times.

Step 7) Fill half of the muffin holes. Bake at 180 C or 350 F until golden on top or when a toothpick inserted comes out clean.

Step 8) Once done, remove from the tray and enjoy 😀

RECIPE #5 – Egg muffins ( dairyfree )

Ingredients: ( for #5 – egg muffins )

eggs – 3
onion – 1 tbsp ( chopped )
tomato – 1 ( chopped )
coriander or parsley – 1 tbsp ( chopped )
salt – 1/2 tsp
pepper – 1/2 tsp
oil

Method:

Step 1) Into a bowl, add all the ingredients ( except oil ) and whisk well.

Step 2) Grease the muffin pan with oil, pour egg mix into the holes. Bake at 160 C or 325 F for 10 minutes or until slightly golden on top.

Step 3) Once ready, remove the egg muffins from the tray.

note: For no-oven method, please see the video.

RECIPE #6 – Banana bites ( dairyfree )

Ingredients: ( for #6 – banana bites )

Flour ( glutenfree or any flour ) – 3/4 cup ( 200 gms )
Banana – 1 ( mashed )
water – 1 cup ( or 250 ml )
cashew – 1 tbsp ( chopped )
raw sugar – 1 tbsp
coconut – 1 tbsp ( shreds or grated )
baking powder – 1/2 tsp
oil

Method:

Step 1) Take a bowl. Add all the ingredients ( except oil ) and make a medium-thick batter. ( Add water as needed )

Step 2) Heat a pan. Add little oil. pour a tbsp of batter in the oil ( like mini pancakes ). Cook the other side until golden. Flip and cook the other side until golden. remove to a plate.

note: You can also make this in ‘ takoyaki pan or Indian kuzhi chatti or poffertjes pan ‘. Please see video for this method.

You can eat this plain or with some maple syrup or date syrup.

RECIPE #7 – Egg custard (dairyfree)

Ingredients: ( for #7 – dairyfree egg custard )

Eggs – 2
rice flour ( or any flour ) – 1 tbsp
raw sugar ( or regular sugar ) – 1/4 cup ( 70 gms )
Almond milk ( or cashew cream ) – 500 ml
vanilla – 1/2 tsp ( or 1/4 tsp paste )

Method:

Step 1) Into a bowl, add the eggs, sugar and whisk well.

Step 2) Add the rice flour or gluten free flour to keep this gluten free. ( if no issues with gluten, you can add all purpose flour or cornflour or wheat flour ). whisk well.

Step 3) Add the almond milk ( or cashew cream ), vanilla and mix well.

Step 4) Take a heavy sauce pan, place a strainer on top. Pour the egg mix into the strainer.

Step 5) Heat the egg mix sauce pan on medium-high heat and bring it to a boil. keep stirring to prevent scorching ( stir every 20 seconds )

Step 6) Once you see it boiling around the edges, reduce the heat to low and cook for 8 minutes. ( keep stirring until you turn off the heat or it will curdle or burn at the bottom )

Step 7) Remove from heat and immediately, pour into small serving bowls. Enjoy warm or refrigerate for 5 hours or overnight for a cold custard.

I like it both ways ( warm & cold ) 😀

RECIPE #8 – Dairyfree Pancakes

Ingredients: ( for #8 – dairyfree pancakes )

Egg – 1
gluten-free flour ( or any flour ) – 3/4 cup ( 200 gms )
dairy-free yogurt – 1/2 cup ( 120 ml )
water – 1/2 cup ( 120 ml )
raw sugar ( or regular sugar ) – 1 tbsp
baking powder – 1/2 tsp
salt – a pinch

Method:

Step 1) Into a bowl, add dairyfree yogurt, water and whisk well.

Step 2) Add egg and whisk for 30 seconds. Add sugar and whisk well. ( my cutie pie Aara, wanted to help with this recipe. She was nearly 5 years when I made this video 😀

Step 3) Add the flour ( add gluten free flour if you prefer or regular flour if no issues ), baking powder, salt and make a smooth batter

Step 4) Heat a pancake pan or tawa. Pour 1/4 cup batter and make small pancakes. Cook the bottom side until golden ( around 1 minute ).

Step 5) Flip and cook the other side until golden ( around 40 seconds ). remove to a plate. Enjoy with maple syrup.

RECIPE #9 – Semolina Porridge (dairyfree)

Ingredients: ( for #9 – semolina porridge )

Semolina – 1/4 cup ( 60 gms )
raw sugar – 1 tbsp ( or regular sugar )
pistachio – 1 tbsp ( chopped )
water – 1 cup ( 250 ml )
cashew cream – 1 cup ( 250 ml ) ( or any dairyfree milk )
oil – 1 tbsp ( coconut oil or regular oil )

Method:

Step 1) Heat a pan. Add oil. Add the semolina and roast for 1 minute. Reduce heat to low

Step 2) Add little cashew cream or dairyfree milk and mix for 10 seconds on low-heat. Add remaining cashew cream or dairyfree milk and mix well. Add chopped pistachios and sugar to taste.

Step 3) Heat on medium-high and bring it to a boil. keep stirring to prevent lumps and burning.

Step 4) Once it starts boiling around the edges, reduce to low and cook for 3 minutes. keep stirring ( it will thicken ).

Step 5) Remove pan and pour into small serving bowls. Serve when warm ..

RECIPE #10 – Dairyfree Blueberry muffins

Ingredients: ( for #10 – dairyfree blueberry muffins )

oil – 1/4 cup
sugar – 1/3 cup ( or 90 gms )
eggs – 2
dairyfree yogurt ( or coconut yogurt ) – 1/2 cup ( 120 ml )
all purpose flour – 1.5 cups ( or 380 gms )
baking powder – 1/2 tsp
water – 1/4 cup ( or as needed )
blueberry – 1/3 cup

Method:

Step 1) Into a bowl, add oil and sugar. mix well.

Step 2) Add eggs and whisk well for 1 minute.

Step 3) Add dairyfree yogurt or coconut yogurt and whisk well ( until smooth ).

Step 4) Take a sifter, add the flour and baking powder. Sift in 3 batches and add to the yogurt bowl. ( fold the batter 5 – 6 times after adding the flour )

Step 5) If too thick, add little water at a time to make a medium-thick batter.

Step 6) Grease the muffin liners with oil. Pour the batter ( half per cup ). Add 4 – 5 blueberries and top with 1 tbsp of batter.

Step 7) Bake at 170 C or 325 F for 15 minutes or until golden and when a toothpick inserted comes out clean.

These dairyfree muffins are equally tasty like the butter muffins.

( Tip: add coconut yogurt or coconut milk or coconut oil to make soft moist dairyfree muffins )