I made this delicious quick bread last Sunday during nap time, and it was gobbled up before work on Monday. The chia seeds are a nice swap for butter and the typical poppy seeds. The almond yogurt replaces the need for milk or sour cream, and the blueberries and lemon complement each other perfectly. Continue reading “Lemon Chia Seed Blueberry Bread {dairy-free}”
Category Archives: dairy-free
Banana Berry Breakfast Smoothie
I made one of these bad boys on Saturday morning – it was the perfect addition to my usual toast and peanut butter for breakfast. The berry and banana flavors mixed with oats made it taste like a blueberry muffin in a cup. I’ve been using the single serving cups that came with ourContinue reading “Banana Berry Breakfast Smoothie”
Gluten Free Buckwheat Apple Pancakes
I whipped up a batch of these pancakes this morning for our breakfast. They are gluten-free, dairy-free, and have applesauce instead of added sugar. Served with my almond strawberry syrup, they were the perfect lazy weekend morning breakfast. They are easy to make up quickly from scratch, especially since they only require 6 simpleContinue reading “Gluten Free Buckwheat Apple Pancakes”
{butter-free} Chewy Chia Brownies
I made these delectable treats yesterday afternoon – I had been reading about using chia seeds as a replacement in baking for butter due to their ability to gel. I had never baked with chia seeds before and was, admittedly, a little nervous. However, the results were pleasantly chewy and most of a 9×13″ panContinue reading “{butter-free} Chewy Chia Brownies”
Amaranth & Squash Casserole
This was sooooooo good. I took a classic chicken and wild rice casserole recipe of my grandmother’s and tweaked it just a tad to get this new winter classic. Best part? It is gluten-free, vegetarian, and dairy-free. This is what I needed this week – I have the annual crud. Moving to a new school,Continue reading “Amaranth & Squash Casserole”
Vanilla Pear Muffins
These muffins came about due to the abundance of pears coming in from my parents’ trees. They are easy, chock full of spices and fruit, and I used a couple of alternative baking swaps like coconut oil and coconut sugar. I simply swapped the 1/2 of cooking oil for 1/2 cup of coconut oil. CoconutContinue reading “Vanilla Pear Muffins”
Dairy Free Buttermilk
I love baking. I try to keep it as dairy-free as possible for the lactose intolerant people in my life (including me to a small degree). Milk is the number 1 pain-inducer for me, so we made the switch to soy milk years back. Eventually we found our way to almond milk, which in myContinue reading “Dairy Free Buttermilk”
Sweet Potato Corn Chowder
This soup is the perfect cure for the end of summer to beginning of fall blues. Kind of miss the pool with the lingering hot days, but loving the cool sweatshirt nights? Yeah, me too! I used some leftover corn on the cob to make this corn and sweet potato chowder – it’s something IContinue reading “Sweet Potato Corn Chowder”
Cherry Hazelnut Muffins
These muffins are so tasty and low in sugar! I have been on this baking with Stevia kick and am really liking the results. The combination of hazelnut and cherries comes about as a search for a spring break muffin – in other words “What do I have that I can use up and itContinue reading “Cherry Hazelnut Muffins”
Curried Macaroni & Cheese
This idea was born out of a conversation with Eric and a coworker during a conversation around the microwave at work at lunch (yes, I work with my husband, yes, I actually love it). Eric was heating up macaroni & cheese when the colleague walked into the mail room. The conversation went something along theseContinue reading “Curried Macaroni & Cheese”
Bluebird Hill Art 