dairy free recipe

This Cinnamon Swirl Bread recipe is made lighter with the addition of cassava flour. And, it's gluten-free, vegan and filled with cinnamon sugary goodness!

Cinnamon Swirl Bread (Gluten-free, Vegan)

(8 grams) flax meal

½ (37 ml) tablespoons water

(66 grams) granulated sugar

(8 grams) cinnamon

(120 grams) gluten-free baking flour

(113 grams) cassava flour

(200 grams) granulated sugar

½ teaspoon (1 gram) cinnamon

(10 grams) baking powder

(3 grams) kosher salt

(237 ml) non-dairy milk,

(78 ml) canola oil

Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside

Prepare the Flax Egg: In a small bowl, add flax meal and water. Whisk together to combine and set aside while you prepare the topping and bread batter

Prepare the Cinnamon Sugar topping: In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside

Make the Bread Batter: In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar. In a separate bowl, combine the milk, oil and flax egg, whisking to combine. Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture. Draw the tip of a knife gently through the batter a couple of times to swirl it 

Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack. Allow to cool completely before slicing

This bread is delicious - especially the crunchy sugar crust! I did use all purpose flour instead but it turned out great. Thanks for a quick and tasty recipe :)

made this for my boyfriend and he loved it!! i added a 1/4 tsp more of cinnamon in the cake and some light brown sugar  to the cinnamon sugar mix (I did 50% light brown and 50% plain white.) turned out delicious! going to be anew staple

These gluten and dairy-free almond cakes use the creaminess of boiled whole oranges instead of butter to keep them soft and decadent, just in time for round #7 of the delicious. Bake Club. For more, see delicious.com.au/bakeclub

Gluten-free jaffingtons

oranges

(295 grams) caster sugar

almond meal

(60 grams) desiccated coconut

tbs cocoa powder, sifted

tsp baking powder, sifted

egg yolk

lemon

orange

Coconut flakes, to coat

(500 milliliters) Kara Coconut Cream

(110 grams) caster sugar

(100 grams) cocoa powder

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6095395780001&=domain=del

5348771529001-6095395780001

Simple 6 ingredient homemade bread- allergy friendly with no dairy, eggs, or soy!

Best Ever Dairy-Free Homemade Bread Recipe

water

Tablespoons honey

Tablespoons oil

salt

flour

yeast

Throw all the ingredients into your bread maker...

Throw all the ingredients into your bread maker in the order specified by your bread machine

Choose the dough cycle on your bread machine...

Choose the dough cycle on your bread machine and start the cycle. (or mix/rise using your favorite bread making method).

Shape the dough into two loaves and place...

Shape the dough into two loaves and place in two greased loaf pans- I use 9x5 loaf pans.

Allow to rise until doubled (30 minutes to...

Allow to rise until doubled  (30 minutes to an hour.)

Bake in a 400 degree preheated oven for...

Bake in a 400 degree preheated oven for 20 to 25 minutes, until golden brown.

Enjoy this plant-based crème brûlée that&#039;s made from creamy coconut milk, coconut butter, cashews, vanilla beans, and more!

Plant-based Crème Brûlée

Foods Alive cashews

tsp Foods Alive Himalayan Pink Salt

Full fat canned coconut milk

2 tbsp to ¼ cup Foods Alive coconut sugar

tbsp Foods Alive nutritional yeast

vanilla bean vanilla

tsp Foods Alive Agar ((optional))

coconut sugar

Rose petals for decoration ((linked above!))

Soak your cashews overnight in the fridge with filtered water.

Refrigerate your coconut milk overnight. Do not shake it upon removing.

Once the cashews have soaked, drain the liquid from them and add the cashews to a high-speed blender. If you do not have a high speed blender such as a vitamix it will be important for you to soak them thoroughly to ensure a creamy texture.

Using a knife, cut the vanilla bean to follow by opening it up and removing the vanilla bean paste. Add this to your blender with the remaining ingredients except for your coconut milk and your agar agar.

Next, remove the top of your can to take out the highest fat content of the coconut milk which will be at the top of the can. Remove this and measure it into a cup. Add this to your blender.

Using the measuring cup, add the lowerfat coconut milk (clear) to a small pan with your agar agar and allow it to disolve. Bring this to a boil and remove it to add it to your blender.

Blend fully until completely smooth and add to ramekins.

If you would like a thicker textured creme brulee, add to a taller ramekin while a shorter ramekin will provide more of a pudding-like texture.

Refrigerate for 5 hours and then add coconut sugar evenly to the top of each crème brûlée and use a baking blow torch to caramelize the top of each!

This plant-based key lime pie is made with fresh key lime juice, cashews, coconut, medjool dates, maple syrup, and a nutrient-dense crust.

Plant-Based Key Lime Pie

cashews

coconut milk (full fat)

key lime juice

dates (remove pits)

coconut oil

maple syrup

oats

cinnamon

honey

Start off by soaking your dates and cashews separately. You may soak them in boiling water if short on time, or choose to soak them overnight.

While these products are soaking, wash your key limes and proceed to cut and juice them into a bowl. You&#039;ll want to measure them accurately so do not put them into your blender quite yet. Measure out 1/4 of a cup to use in your mixture.

Once they have softened drain both and peel away the seeds/pit from the medjool dates. Reserve both in your high speed blender. Follow with your remaining pie mixture ingredients.

Follow by blending the ingredients until smooth.

Once the crust is completed, use a pastry pen or pencil and cut a piece of parchment paper to match the base of the 9-10&quot; springform pan. Pat it down firmly and proceed with pouring your filling mixture over it.

Freeze the pie overnight while also covering with plastic wrap.

When ready to serve, defrost the pie for about 15 minutes to ensure it&#039;s able ot be cut without melting too much. Serve &amp; enjoy!

Key Lime Pie Mixture

Using your measuring cups, measure out your ingredients and heat your oven to 350.

Using either your microwave or a pan on the stovetop, add your coocnut oil and coconut sugar to melt and combine the two. Pour over your mixture in a bowl to combine.

Combine all of your ingredients thoroughly and proceed to add to your parchment-lined baking sheet.

Bake for about 15 minutes or until golden brown, depending on the temperature integretiy of your oven.

Crust

Fall pumpkin donuts that are gluten-free and dairy-free made with all the flavors that scream fall!

Pumpkin Donuts (Gluten & Dairy-Free)

plantains

eggs

almond flour

gluten free flour

tbsp coconut sugar sugar

full fat coconut milk

pumpkin

tsp vanilla extract

ginger

tsp baking powder

tsp baking soda

1/2-1 tsp pumpkin pie spice

butter butter

tsp salt

sugar

tsp pumpkin pie spice

Set your oven to 350F.

Start off by peeling along your very ripe plantains on 4 sides to peel off fully.

Slice into your food processor and follow with the rest of your ingredients.

Grease your donut pan with butter or vegan butter and neatly add in your batter, wiping the areas that need to be cleaned.

Bake for 15 minutes and let cool. Do not try to pop the donuts out until they have properly cooled unless you are able to pop them out by gently patting down the pan upside down. If you are, follow the below steps.

If you would like to powder the donuts fully (not the way they are pictured above) be sure to powder them immediately upon removing from the pan by patting down the powdered sugar into them. If you&#39;d like less, simply dust sugar over them once finished.

https://www.youtube.com/watch?v=4ox43HpfZA4

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PUMPKIN DONUTS (Gluten-Free & Dairy-Free | Recipe Linked Below)

This traditional Indian Lassi recipe is an easy-to-make, healthy fat, antioxidant-rich, and vibrant dairy-free drink.

Indian Pink Rose Lassi Recipe (Vegan)

tbsp + 1/2 tsp Rose Water

vanilla bourbon yogurt

tbsp frozen pitaya (dragonfruit)

cardamom powder

coconut milk

vanilla extract vanilla bean

bananas

Rose petals

goji berries (topping - optional)

If you havent frozen your bananas already, allow them to ripen (with brown spots) and remove the peel to freeze them on a flat try.

Next, cut off a small piece of your frozen pitaya (dragonfruit) and add it in for your &quot;rose&quot; color.

Next, combine all of your ingredients into a blender. I like to use a small magic bullet for portioning control! This blender makes the perfect amount for smoothies. I&#39;ve linked above.

Blend the ingredients until fully combined. Open the lid and add ice if necessary.

Pour into a glass and top with edible rose petals, goji berries, or mixed edible flowers. Enjoy!

This hummus recipe is filled with unique and flavorful ingredients that are untraditional, yet absolutely delicious!

Whipped Hummus & Honey

garbanzo beans

cannellini beans

garlic

lemon juice

tsp za’atar (make sure it does not have salt)

extra virgin olive oil

chives

Herbs

Start off by washing your beans in cool water and strain any excess water and until the bubbles no longer appear. If you are able to cook your beans from scratch with seasonings prior that&#039;s wonderful, however canned beans will work just fine to speed the up the cooking process.

Next, using your food processer blend all of your ingredients except your herbs, oil, and honey. If you have a vitamix or a high speed blender, this can work as well.

Once creamy, add in oil and process until desired texture.

When ready to serve, plate the hummus in one area of your plate with a larger spoon and smooth it into a circular motion to create a swirl. Add honey as desired and top with chives, herbs, and za&#039;atar! Serve with veggies, warm pita, toasted bread, or chips.

This anti-inflammatory golden milk latte is made &#039;golden&#039; with the help from turmeric, flavorful notes from a dandeloin chai tea blend, steamed milk, and additional lovely flavor inhancers.

Golden Milk Chai Tea Latte

turmeric

oat milk, coconut milk,

black pepper

nutmeg cinnamon

ice (If making an iced latte)

espresso (If desired.)

Using a tea kettle, boil your water.

While your water boils, add 2-3 tsp dandeloin red chai to your pour over drip cone.

Once your water has boiled, immediately pour it over your tea into your drip brewer.

Using a milk steamer, steam your milk by adding in the milk, turning it on and proceeding to add in your black pepper, turmeric and maple as the coil runs. Be sure to set the steamer to the &quot;snowflake&quot; cold setting if making an iced latte

Once it has steamed, pour your mixture over your chai. If making an iced latte, top with desired ice first.

If you enjoy a sweeter drink, add more maple or honey. The turmeric will add bitterness which means in order to balance it, it will require more sweetness.

Use a microplane to dust fresh nutmeg on the top or add cinnamon for an extra pop of flavor. Stir &amp; Enjoy.

Learn how to make the best healthy peanut butter banana muffins for a gluten-free, grain-free, dairy-free, refined sugar-free breakfast, snack, or dessert!

Healthy Peanut Butter Banana Muffins Recipe

butter

bananas (200 grams)

eggs, room temperature

vanilla extract

baking powder

baking soda

peanut butter bananas

Preheat the oven to 350 F. Grease or line a 12 cup muffin pan. Set aside.

In a blender or food processor, blend the peanut butter and bananas until creamy. Transfer the batter to a large mixing bowl. Add the eggs, vanilla, and honey to the peanut butter banana batter and gently whisk to combine.

In a small bowl, whisk together the protein powder, baking powder, baking soda, and salt. Add to the wet ingredients and mix until the batter is smooth. Do not overmix.

Using a large ice cream scoop or 1/3 cup, scoop the batter into the lined muffin cups filling about 2/3 to 3/4 full. Top with optional peanut butter (swirl with a knife) and/or banana slices.

Place the muffin pan on the center rack in the oven for 15 to 20 minutes or until a toothpick inserted into the center shows a few moist crumbs. Allow the pan to cool on a wire rack for 5 minutes, then remove the muffins from the pan and place them directly on the cooling rack. Serve immediately, either warm or at room temperature.

Store muffins in an airtight container in the fridge for up to 3 days.

I was hoping they would be moist and they most certainly were! Yummy! I used Almond Butter since I had no Peanut Butter. I will definitely play around with this recipe and maybe add chocolate chips next time!

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Top 10 dairy free recipe recipes from across the web

The most viewed dairy free recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Swirl Bread (Gluten-free, ...

Gluten-free jaffingtons

Best Ever Dairy-Free Homemade Bread...

Plant-based Crème Brûlée

Plant-Based Key Lime Pie

Pumpkin Donuts (Gluten & Dairy-Free...

Indian Pink Rose Lassi Recipe (Vega...

Whipped Hummus & Honey

Golden Milk Chai Tea Latte

Healthy Peanut Butter Banana Muffin...

The most viewed dairy free recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine