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Food allergies – dairy-free cooking

Heidi Janit

By Heidi Janit


All recipes adapted from www.milkfreemom.com

Dairy-Free Freezer French Toast Sticks

makes 12 french toast sticks

3 eggs
1/3 cup any dairy-free milk 1/2 teaspoon vanilla
2 or 3 tablespoons sugar (optional)
1/2 teaspoon cinnamon
a shave or two of fresh nutmeg(optional)
4 slices bread, maple syrup,dairy-free margarine

Heat a nonstick skillet over medium heat. In a bowl, mix together your eggs, milk, vanilla, sugar, cinnamon, and nutmeg. Slice your bread into 3 pieces per slice to make sticks. Dip each stick into egg mixture, and cook in skillet until golden brown on all sides.

Picture Source: www.milkfreemom.com

Picture Source: www.milkfreemom.com

Let your sticks cool, then place them on a cookie sheet to freeze. Once frozen you can pack them into a freezer bag.

To reheat frozen sticks, you can microwave them for about 1 minute on high, or in your oven on 425°F for about 4 minutes per side.

To serve, you can dust the sticks with a bit of powdered sugar if you want. We like to dip ours in pure maple syrup mixed well with a bit of melted Earth Balance







How to make Dairy Free Banana Ice Cream

The base of any dairy free banana ice cream is quite simply just bananas.

Cut your bananas into 1/2 inch slices and freeze on a parchment lined cookie sheet until frozen. Pop the slices into the food processor and blend until creamy. Keep an eye on it, because if you blend it too much it will pass that creamy/still cold phase and become more like pudding. If this does happen, you can always pop it back in the freezer and have at it later.

Next, you can stir in some flavor and toppings…

What goes better with bananas than peanut butter?! (peanut butter is amazing if you don’t have a peanut allergy to worry about.) Drop a tablespoon in with your bananas, give it a whirl, and boy are you in for a treat! Top with some freshly sliced bananas and dairy free chocolate sauce or chips for a serious party in your mouth!


Picture Source: www.milkfreemom.com

Picture Source: www.milkfreemom.com












Dairy & Egg Free Oat and Raisin Cookies

makes 24 cookies

1 cup whole wheat flour
1 cup rolled oats
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 banana, mashed

1/2 cup unsweetened applesauce
2 tablespoons apple juice (more if needed)
1/2 cup raisins
1 teaspoon vanilla extract

Picture Source: www.milkfreemom.com

Picture Source: www.milkfreemom.com

Preheat your oven to 180 degrees. Mix the first 7 ingredients in a large bowl with a fork. In a separate bowl, mix the remaining ingredients except for the raisins. Add the wet ingredients to the dry, mix well, and add more apple juice if the mixture looks too dry. Mix well. Fold in the raisins. Drop small spoonfuls on greased cookie sheet, and pat with a spoon to form the cookies into a nicely shaped circle. Bake for about 13 minutes, until cooked through and lightly browned. Let them cool on the sheet for 10 minutes before moving to a wire rack. Enjoy!