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
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.
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.
ough gets smooth. If the pasta dough is too sticky adjust
Combine ingredients for gluten free flour mix that is in
Place pasta in boiling water and cook
Combine all of the spices with the liquid Butter Buds, fat-free mayonnaise and lemon juice.
Set aside.
Combine shrimp, pasta, green peppers, onion and celery.
Mix dressing with vegetables, pasta and shrimp.
Cover and chill overnight.
The longer it sets, the better the flavor.
Combine all spices with liquid Butter Buds, fat-free mayonnaise and lemon juice; set aside.
Combine shrimp, pasta, green pepper, onion and celery.
Mix mayonnaise mixture together with pasta and shrimp mixture.
Mix well and refrigerate overnight.
Makes 12 servings, each with 123 calories and 0.7 grams fat.
il mayonnaise to be soy free. Mix and return to heat
sing powdered milk) or milk/dairy alternative. Stir to combine. Fill
large bowl.
Combine dairy-free spread, soy milk and sugar
Set cooked noodles aside, do not rinse.
Melt dairy-free margarine in pot over medium heat.
Add flour to melted margarine, mix until no lumps remain.
Add 1/4 to 1/2 cup chicken broth and mix until well blended into flour/margarine mixture.
Slowly add the remaining chicken broth, mixing well.
Add flaked tuna to the pot.
Bring to a boil, stirring often.
Once boiling, add frozen peas.
Simmer until desired thickness is achieved.
Combine sauce with cooked noodles.
Eat and enjoy.
o the boil. Add the pasta and cook according to the
up sultanas or currants (or dairy free choc chips!).
- cocoa to
nd add enough soy or dairy milk to measure 1 cup
Put shrimp in bowl with a splash