Dairy Free Ice Cream Using Almond Milk

I have been searching for dairy free ice cream for Jakob.  I love ice cream and sorbet, as do the boys.  So, the search began for dairy-free, easy to make ice cream or sorbet for the child that doesn't tolerate dairy.

I found an ever so delightful book full of raw recipes! With slight variations to these recipes, I have discovered wonderful cream desserts for the boys and me to enjoy! Each recipe only takes 5 minutes to make as well.

The recipe:
1 cup almond milk
5 dried apricots (soak if hard)
2 cups frozen cherries
1 medium frozen banana
1 Tablespoon raw honey or agave nectar
1 Tablespoon raw, unrefined coconut oil
1 teaspoon vanilla extract
pinch of sea salt

Put all ingredients in a blender and blend on medium for 30 seconds.  Then blend on high for 30 more seconds.  Serve immediately.  Yield 2 servings.

From Raw Energy by Stephanie Tourles

Pasta Sauce Made From Almond Milk

Since Jakob cannot have dairy products, we have been experimenting with new recipes using the Soyajoy milk making machine.  Tonight, rather than use a cheese based  pasta sauce, we made a basic white sauce using almond milk. 

It has a great flavor and perfect thickness for the pasta.  Jakob had three bowls of pasta!

The recipe:
4 Tbsp. olive or coconut oil
4 Tbsp. flour
1/2 tsp. each of salt, pepper, nutritional yeast
2 cu. almond milk

In saucepan melt butter(or oil as we did). Stir in flour, salt, pepper, and nutritional yeast. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.  Make basic white sauce; you may add other ingredients or spices (oregano, Spike, Parmesan cheese, sour cream, garlic powder, onion powder, etc.) to the sauce. 

The sauce took 15-20 minutes to make.

Omelette Muffins

I haven't tried these yet; I am waiting until I have extra eggs.


These little morsels of yumminess are full of flavour and easy to make ahead of time and then reheat for breakfast, brunch or snack! And of course you can mix it up and try different fillings if you like!

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Makes: 12 Muffins

Ingredients:
1 medium onion, diced
1 cup diced ham (or sausage)
1 tablespoon margarine
1 cup diced peppers (red, green, yellow)
3/4 cup cheese, grated
9 eggs
20-25 vegetable crackers, crumbled (or Ritz crackers)

Instructions:
- Line muffin tin with liners.
- In saucepan, fry onion and ham with margarine. Add in peppers.
- Add a spoonful of filling into each muffin paper using about 3/4 of filling. Save some for top.
- Add 3/4 of the cheese. Save some for top.
- Beat eggs together, adding in crumbled crackers.
- Fill each muffin paper with egg mixture, then top with remaining filling and cheese.
- Bake @ 350° for 30 minutes.

 From http://www.prairiestory.com/2012/03/omelete-muffins.html