Mix pumpkin, dairy-free cream cheese, brown sugar, maple syrup, cinnamon, nutmeg, salt, and cloves together in a bowl until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
ubstituting coconut oil for a dairy free version), 1/3 Cup unsweetened
he ingredients except for the dairy free margarine. And whisk until well
Mix the dry and wet ingredients separately.
Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
Heat your pan over medium heat and add butter.
Pour out the size pancakes you want to make.
When the pancake starts to be done around the edges and is bubbling on top flip over.
Serve hot with butter and your favorite syrup.
immering water. Beat in the dairy-free margarine.
In another bowl
Sift the flour, salt and baking powder in a bowl.
Make a hole in the middle and slowly need the dough for 8-10 minutes.
Put the dough in an oiled bowl and cover it with a damp tea towl. Put in a warm place for 10-15 minutes.
Break the dough into 4 balls.
Heat a baking sheet under the grill.
Roll the balls into teardrop shapes and sprinkle the garlic on and press into the dough.
Put under the grill for 1-2 minutes.
Brush with dairy free spread and serve hot.
Heat 1 cup of almond milk on the stove or in the microwave until steaming. Mix cocoa powder into hot almond milk.
Pour mixture into mug before adding 2 ounces of Baileys Almande.
Garnish with dairy-free whipped topping or slivered almonds if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.
efore adding the next; add pumpkin and vanilla with the third
Combine ingredients for gluten free flour mix that is in
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom; stir until well combined. Pour into a large microwave-safe mug.
Microwave on high until set, about 2 minutes, watching closely so it does not overflow.
sing powdered milk) or milk/dairy alternative. Stir to combine. Fill
large bowl.
Combine dairy-free spread, soy milk and sugar
Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.
up sultanas or currants (or dairy free choc chips!).
- cocoa to
bowl.
Mix applesauce, pumpkin puree, almond milk, eggs, coconut
Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
Bake in the preheated oven until the middle is set, 50 to 60 minutes.
weetened condensed milk.
Combine pumpkin, tofu mixture, sugar, salt, butter
Preheat oven to 450 degrees F.
In a blender, combine and blend tofu and soy milk until very smooth.
In a large bowl, combine sugar, salt, cinnamon and mace.
Add eggs.
Add pumpkin, making sure mixture is well blended.
Add tofu/soy milk mixture and blend well.
Pour into pie shells.
Bake at 450 for 20 minutes.
Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
Let cool completely before eating.