Since attempting to go dairy free I’ve been trying to make sensible changes rather than just buy dairy free alternatives. Partly because they’re so much more expensive, but secondly because they taste a bit crap so I’d rather eat something that wasn’t intended to include dairy in the first place.
One change I’ve tried to make is doing more cooking from scratch. Cooking a proper spaghetti carbonara for example using eggs rather than cream only requires a Parmesan substitute and violife cheese although rubbish on a homemade pizza or a cracker is a pretty good Parmesan substitute.
I’ve also done a bit of baking, my friend posted a picture of her yummy looking cocoa and ginger cupcakes on her Instagram and I thought I bet I can make a dairy free version that’s better for us than all these biscuits (see previous post Switching to Dairy free for baby Izzie!) as I really don’t want to pump a baby and toddler full of sugar.
I also wanted to come up with a homemade alternative for the alpro yoghurts as I resent paying £3 for 4 big standard fruit flavoured yoghurts just because they’re dairy free but Izzie loves a yoghurt for pudding. So I had a play with the blender and came up with something.
Here are my recipe’s:
Dairy free Cocoa and ginger cupcakes
- 3 ripe bananas
- 125ml vegetable oil
- 2 eggs
- 250g plain flour
- 50g sugar
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 4 tsp cocoa
- 4 tsp ginger
- 100g chopped crystallised ginger or dark chocolate chips (optional)
- Set oven to 200°C
- Chuck all ingredients in a mixer and mix
- Put into cake cases or muffin cases
- Bake for 10-15 minutes (cakes) or 20 minutes (muffins)
Fake fruit yoghurt
Blend 1 Banana with 6 strawberries. Add oats and continue to blend until thick enough for loaded spoons for a baby if doing baby led weaning.