Showing all posts in dairy-free

Charchar loves her chocolate chip cookies; she the gooey chocolates. It is always a nice treat. You can dip the cookies in milk or make an ice cream sandwich with the cookie. How different would gluten-free, dairy-free, and egg-free different from a regular?

Recipe:

1/2 cup white sugar

1/2 cup coconut oil

2 tsp vanilla

1/3 cup coconut flour

1/2 tsp baking powder

1/2 cup dark chocolate chip

1/2 cup brown sugar

1/2 cup coconut milk or almond milk

3/4 cup white rice flour

2 tbsp potato starch

1/2 tsp baking soda

Instruction:

1. In a bowl, mix together sugar and oil. Then, add in milk and vanilla. Mix together. In another bowl, combine coconut flour, baking powder, white rice flour, potato starch, and baking soda.
2. Combine the above two together. Add in the chocolate chip.
3. Let dough rest. It should rest for 20 minutes.
4. Pre-heat oven 350 degree F. Grease the pan. Shape the cookies the way you like them. Roll in a ball and flatten.
5. Put the pan in the oven. Bake for 10 minutes.

Benefits of Dark Chocolate

• Good source of minerals
• Good for the heart
• Lower cholesterol
• Lower blood sugar
• Good for the heart
• Lower high blood pressure
• Helf control blood sugar

These cookies are chewy, gooey, crispy treats. They taste no different from a regular cookie. You can try this recipe and see what you think about these cookies.

Charchar loves macaroni and cheese. How different would a regular macaroni and cheese be from a no dairy, no egg, and gluten-free butternut macaroni. With Charchar’s new diet, I want to let her have her favorite dishes with the limit that she has. I am exploring various dishes with no dairy, no egg and gluten-free. It is a little tricky.

Recipe:

Ingredient:

1 1/2 butternut squash 16oz pkg pasta noodle

1/4 cup raw cashew 1tbsp lemon juice

1 tsp Dijon mustard 1/4 tsp black pepper

1/8 tsp turmeric 1/2 large onion

1/4 liquid from the cooking noodle 1tsp salt

1/4 tsp garlic pwd 1/8 tsp smoked paprika

1/8 tsp nutmeg

Instruction:

1. In a medium pot, add water. Once the water boils. Add butternut squash and onion. Cook on medium heat.
2. In another pot, boil water to cook noodle. Keep the cooking liquid for later once the noodle is done.
3. In a bowl, add lemon juice, salt, garlic powder, black pepper, paprika, turmeric, and nutmeg. Mix together. In a blender, blend cashew. Add liquid from cooking liquid. Mix together.
4. Add butternut squash and pasta noodle. Mix together.
5. Add salt and pepper.

Comparison

Butternut macaroni is definitely different from the macaroni and cheese I am used to. The onion and the butternut squash makes the dish sweet compared to the salty flavor from the cheddar cheese. The turmeric spice gives the pasta the yellow coloring.

Charchar

Charchar enjoys the sweetness from the butternut pasta. It is great to add more vegetable in my daughter’s diet. Nothing like adding extra nutrient to a child’s diet.