This paleo-friendly bread is simply delicious. It was so good that I ate the whole loaf in one day. Did I say that out loud? I guess I did, but then again, I am a piglet.
The bread is made mainly with eggs, chia seeds, apple cider vinegar, coconut oil, almond meal, and nutritional yeast. Continue reading
Banoffee pie is an English pie made with bananas, toffee (condensed milk heated in the can for hours) and whipped cream. This recipe takes all the baddies out of the equation: gluten, dairy, refined sugar, and replaces it with nutritious ingredients: almonds, coconut oil, dates, honey, cashew butter and coconut cream.
Cheese and crackers go so well together. Most gluten-free crackers contain ingredients I choose not to eat, so I decided to make my own to go with my dairy-free cheezes.
I initially made this recipe using brown rice flour, Continue reading
When we grew up, cheese was foreign to us. Our first introduction to “cheese” was the Kraft processed slices. We then upgraded to Cheddar, a generic Cheddar, which I am 100% sure wasn’t made in Cheddar. We’d often go with mild. As we grew up, our taste buds honed in on the maturer (sharper) Cheddar. I used to enjoy it as a snacking cheese, on toast, grated on a jacket potato slathered with butter and Heinz baked beans, and over chips (thick cut fries). Continue reading
Cream cheese, oh, cream cheese… soo thick, so creamy, so cool, so perfect when spread thickly on a toasted bagel. Those were the days… I could easily use one package of cream cheese on one toasted bagel. However, if people were watching, I’d have half a bagel with half the package. I certainly didn’t dilly dally with a smearing of cream cheese on bagels. Continue reading
One of my favorite spreadable cheeses used to be Boursin with black pepper. Most of it would go directly into my mouth from the foil wrapper, but on special occasions (read, when I could wait), it would make its way onto a cracker, thickly spread in all its glory. Continue reading
This dairy-free cheeze is pretty similar to garlic and herb boursin, and is a great alternative if you’re vegan or given up dairy. It’s soft, creamy, garlicky, with a vaguely sweet undertone. It’s perfect on its own, or spread thickly on crackers. Continue reading
I was really intrigued with this recipe when I saw it. A dairy-free cheeze made from zucchini? Really? I decided to make it with agar flakes instead of gelatin. The cheeze did set, but the texture was quite odd… nothing like the cheeses I used to eat. I’m not sure if the texture is the same when making it with gelatin, but I am not a fan. The flavor? Ohhhhh the flavor. Continue reading
This is my dairy-free cheese board from last Christmas. It really is something, isn’t it? There’s the boursin imposters: garlic & herb, and black pepper; a cheddar, zucchini cheese and cream cheese (not shown). I will be posting a recipe for each of these, so keep your eyes peeled.
This is a simple, yet delicious dairy-free vanilla ice cream. It’s made with a coconut cream custard base, and sweetened with honey. Try it on its own, or on top of a sweet potato brownie. Continue reading
A was kind enough to make these for me for my birthday. He also made me the cashew version of the peanut butter balls, which were incredible! These rolo-esque treats are chewy, caramel-ly with just the right amount of chocolate coating. They are Continue reading
This frozen treat does not require an ice cream maker. It’s simply frozen pineapple and banana blended with coconut cream. The result is a tropical sorbet-esque treat. It’s quick and easy, and tastes pretty good. Be sure to use a ripe pineapple and banana for maximum flavor. Continue reading