Lyndsay Homme – Milk Free Mom

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Dairy-Free Healthier Blueberry Muffins

Dairy Free Whole Wheat Blueberry Muffin

 

Dairy, Oil, and Refined Sugar Free Blueberry Muffins

makes 12 muffins

 

1/2 cup 100% pure maple syrup
2 tablespoons ground flax mixed with 1/4 cup plus 1 tablespoon water(if you can eat eggs, you can skip this flax and water and use 2 eggs)
1 cup unsweetened apple sauce
1/4 cup water
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 3/4 cup whole wheat flour
1/3 cups oats, plus some to sprinkle on top of muffins
1 cup blueberries ( I used frozen)

Preheat your oven to 325°F, and line or grease your muffin tin. Mix your dry ingredients in a large bowl. Using a fork, mix in your wet ingredients, but don’t overmix. Gently fold in your blueberries using a spatula.

Fill each cup of your muffin tin about halfway. Sprinkle with more oats on top, if you’d like. Bake 20 – 25 minutes, or until tester comes out clean. Cool 5 minutes in tin on wire rack, then remove the muffins from the tin and cool completely on rack. Muffins will keep in a sealed bag or covered cake dish for a few days, depending on the temperature of your kitchen.

Dairy Free Whole Wheat Blueberry Muffins

 

Whole Wheat Blueberry Muffin Nutrition

Whole Wheat Blueberry Muffin Pinterest

 

Honey Acres – Dairy-Free Honey Products

Honey Acres Dairy-Free Chocolates

 

I recently received some samples from Honey Acres, manufacturers of raw, unfiltered honey products in Wisconsin. They’ve been making their products for over 160 years in Wisconsin, and it shows in their product. I was able to try the dark chocolate, honey straws, and the cinnamon creme honey. Not only were these treats delicious, but they all contained minimal, healthy ingredients.

Honey Acres Dairy-Free Treats

The dark chocolate truffles were definitely my favorite. They’re free of dairy, gluten, soy, and added sugar, and contain only two or three ingredients. They come in three flavors: mint, chocolate, and cocoa. The ingredients according to the packaging are:

mint: pure raw honey, peppermint extract, and 99% dark chocolate liquor

orange: pure raw honey, Valencia orange extract, and 99% dark chocolate liquor

cocoa: pure raw honey, 99% dark chocolate liquor

These little truffles are sweet and chocolatey, and definitely satisified my daily chocolate craving. The best part is that the healthy ingredients mean that I didn’t have to feel bad about eating them!

Honey Acres Cinnamon Creme

The Cinnamon Creme is definitely a dairy-free treat worth trying. The creme is a blend of clover, honey, and cinammon, and deliciously sweet and very spreadable. This is great on toast and bagels, and would also be great on ice cream, pie, or french toast. The creme is also available in other flavors, including raspberry, lemon, and cinnamon apple.

The honey straws are also a fun, convenient, sweet treat to have on hand. Each 7-inch plastic straw is filled with 5g honey and individually wrapped, which makes them perfect for offering with tea, or to pack in your bag for an on-the-go goody.

To learn more about Honey Acres or to shop their products, visit their website here.

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Easy Microwave Apple Cinnamon Oatmeal

Easy Dairy-Free Apple Cinnamon Oatmeal

serves 1

1/2 cup old fashioned oats
1 apple, cored, peeled, and diced
1 cup water or dairy-free milk
a sprinke of cinnamon
a dash of salt (optional)
drizzle of honey or maple syrup (optional)

Combine all of your ingredients (except honey or syrup) in a microwave safe bowl, and microwave for 5 minutes on 50% power. Drizzle with your honey or syrup, give it a stir, and enjoy!

 

For Chia Apple Oatmeal, add 1 teaspoon chia seeds and increase water to 1 1/4 cup. 

 

 

Dairy Free Chia Apple Oatmeal

Dairy Free Cinnamon Apple Oatmeal

Dairy Free Apple Cinnamon Oatmeal Nutrition

Note: Nutrition data should be regarded as an estimate. Calculated using oats, apples, water, and cinnamon.

 

 

Slow Cooker Dairy-Free Beef Stew

Slow Cooker Dairy-Free Beef Stew

 

Slow Cooker Dairy-Free Beef Stew

serves 6

2 lbs stew beef
1 or 2 tablespoons olive oil
1 onion, peeled and diced

8 oz mushrooms, sliced
2 cloves garlic, minced
3 potatoes, peeled and chopped into bite sized pieces, or 1 bag whole small baby potatoes
3 oz tomato paste
1 cup red wine
4 carrots, peeled and cut into about 1 inch pieces
sprinkle of thyme leaves
2 bay leaves
32 oz chicken or beef broth
salt and pepper to taste

freshly chopped parsley for garnish

Heat your oil in a large nonstick pan, or in the pot of your slow cooker if it’s stovetop safe (I use this one). Add your beef and onion, and cook until beef is browned on all sides. Add your garlic, and cook for about 1 minute. Add in your red wine, scraping up the brown bits from the bottom of the pan,  and simmer until it reduces by half. Add this mixture and the remaining ingredients (through broth) to your slow cooker. Cook on low about 6 – 8 hours. If you’d like, you can thicken the stew with a cornstarch slurry, or mash some of the potatoes to thicken the broth. Season with salt and pepper to taste, and garnish with parsley. Serve hot with a piece of toasted, crusty bread.

 

Slow Cooker Dairy Free Beef STew Nutrition

Note: Nutrition data should be regarded as an estimate.

Hey Boo Dairy-Free Coconut Caramel and Chocolate Spread

Hey Boo Dairy-Free Caramel and Chocolate Spread

 

If you’ve been looking for a dairy-free caramel option, then I’ve found just the thing for you. I kept seeing people posting about this caramel on social media, and just had to try it.

 

 

Honey Boo Dairy-Free Caramel

Straight out of the jar, I would describe this caramel as thick and gooey. The flavor is very similar to the real thing, and surprisingly I don’t taste a strong coconut flavor. The ingredients listed on the jar are:

coconut milk, organic sugar, tapioca syrup, inverted sugar, sea salt, and cream of tartar.

I warmed a couple tablespoons of it for a few seconds, which got it liquified and bubbly, and I poured it over my homemade applesauce with some coconut whip cream.

Applesauce With Dairy-Free Caramel

 

This was delicious. It tasted like caramel apple pie, without the crust! This caramel would also be great with some dairy-free ice cream, pancakes, apple slices, on pie, or even in coffee. I haven’t tried baking with it yet, but I’m sure this would be fantastic in baked goods.

 

The dairy-free coconut chocolate sauce was equally delicious.

Honey Boo Dairy-Free Chocolate Spread

 

This one definitely had a stronger coconut flavor than the caramel. I’m a big fan of coconut, so combining it with chocolate is a big win for me. This would be amazing on toast, pancakes, strawberries, and dairy-free ice cream sundaes. I should note that the flavor is very different from chocolate hazelnut spread. If that’s what you’re looking for, this won’t do the trick.

The ingredients on this jar are listed as:

coconut milk, organic sugar, tapioca syrup, cocoa powder, sunflower lecithin, and cream of tartar

Hey Boo also makes dairy-free caramel candies, lemon coconut jam, and mango coconut jam. You can find them online here, or on Amazon here.

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Bison Chili

Dairy Free Bison Chili

serves 6

1 lb ground bison
2 jalapenos, finely chopped and seeds removed (if you want more heat, you can leave some seeds in)
2 onions, diced
2 cloves garlic, minced
9 oz water (I use the tomato paste can to measure the water, and get more of the paste out)
8 oz can of tomato sauce
14 oz can of fire roasted tomatoes
6 oz tomato paste
2 tablespoons chili powder
2 tablespoons cumin
(2) 15 oz cans red kidney beans, drained and rinsed
salt and pepper to taste
jalapenos, cilantro, and/or avocado for garnish (optional)

If you have a stovetop-safe pot in your slow cooker, heat it over medium heat, or use a large skillet. Brown the bison with the onions, then add in your garlic. Cook for about 1 more minute and add in the remaining ingredients, except for your garnish. Give everything a good stir, and cook on low in your slow cooker for 8 – 10 hours. Garnish and serve with a warm piece of cornbread.

SLOW COOKER BISON CHILI

Bison Chili Nutrition Info

 

Dairy-Free Shrimp with Linguine

Dairy Free Shrimp With Linguine

serves 6

2 lb large raw shrimp, peeled, deveined, and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 cup chicken stock
1/2 cup white wine
1 lb linguine (fresh if available)
juice of half of a lemon
salt and pepper to taste
freshly chopped flat leaf parsley for garnish

Boil your pasta according to the packaging instructions, and drain. Set aside.

While the pasta is cooking, heat the oil over medium heat in a large, deep skillet. When the oil is hot, add your garlic. Cook for 1 -2 minutes, stirring constantly, just until it becomes fragrant. Add in your wine, and bring to a simmer. Stir in your chicken stock, and cook for about five minutes on a low simmer. Reduce the heat if you need to. Add in your shrimp, and cook for about three to four minutes, or until pink and cooked through. Be sure not to overcook them.

Remove the skillet from the heat, and add in your linguine. Season with salt and pepper, and pour in your lemon juice. Give it all a nice, gentle toss, and garnish with parsley. This is great served with a piece of crusty bread and a fresh side salad.

Dairy-Free Shrimp Linguine

Dairy-Free Shrimp Linguine Nutrition

Simple Slow Cooker Pulled Pork

Crock Pot Pulled Pork - Dairy Free

Simple Slow Cooker Pulled Pork

serves 6

2 yellow onions, peeled and sliced
4 garlic cloves sliced thin
1 cup chicken broth
1 tablespoon light brown sugar
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
boneless pork butt, about 4.5 – 5 lbs, netting removed and fat trimmed
2 cups of your favorite barbecue sauce (Don’t skimp on quality here. This will ultimately give your pork it’s flavor. I used Jimmy Joe John’s BBQ Sauce.)

Layer your onion, garlic, and broth in the bottom of the slow cooker, and turn the heat  on low.  After you’ve cleaned up your pork butt, blot it dry with a paper towel. In a small bowl, mix together your spices, salt, and sugar. Rub the spice mixture all over the butt, and put it in your slow cooker. Cook on low for 8- 10 hours.

When pork shreds easily with a fork, remove it from the slow cooker and place it on a cutting board. Use a fork or two to shred the meat.

At this point you can toss the onions and leftover broth, or you can pour it from the slow cooker, reserve it, and use it to spoon over your sandwich.

Add your pork back to the slow cooker with the barbecue sauce, and stir to coat all the meat. Let it cook for a few minutes for the flavors to incorporate the meat. Serve on a toasted bun, topped with some coleslaw and along side some chips and pickles.

Vegan Pumpkin Cake

 

Vegan Pumpkin Cake with Whipped Topping

Vegan Pumpin Cake

1 1/2 tablespoons pumpkin spice (or 1 tablespoon cinnamon, 1/2 teaspoon each of ginger, allspice, and nutmeg)
2 1/2 cups flour
1 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
15 oz can pure pumpkin puree
1/2 cup applesauce
1/2 cup oil (I used vegetable, but canola or coconut will work)
1 teaspoon vanilla extract
1/2 cup water

Spray or grease a 9 x 13 inch baking dish, and preheat your oven to 350°F. In a large bowl, whisk together your dry ingredients. In a separate bowl, whisk together the wet ingredients. Slowly add the wet ingredients to the dry, mixing only until combined. Don’t overmix, or you’ll get a tough cake.

Pour your batter in to your prepared dish and bake for about 45 minutes, or until a tester comes out of the middle of the cake clean. Top with your favorite vegan frosting, homemade coconut whip, a store bought frosting, or just have it sprinkled with a bit of powdered sugar and some cinnamon.

 

Vegan Pumpkin Cake