I did not choose to go without dairy for my health but for my daughter’s health. My sweet baby’s intolerance to dairy caused me to seek out alternatives to cow’s milk. You can’t drink dairy without passing the proteins on to your baby. If you can’t use dairy, it’s not the end of the world. Yes, I am missing ice cream, cheese, chocolate, and butter, but many alternatives exist. So do cashew, almond, soy, coconut, pea, hemp, flax, hazelnut, rice, and oat milk. You can use cashews for many things, such as “cheese”, sauces, and ice creams. Bananas and watermelon make excellent frozen treats. You can even use carrots and potatoes to make a cheese-like substance.
Many oils exist to take place of butter. One of my favorites includes coconut oil with salt. It tastes the closest to butter!
Since I’m missing out on sweets, I figured out this easy recipe for dairy-free blondies. Enjoy!
- 1/2 cup coconut oil
- 1 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cup flour
- 1 tsp salt
- 2 tsp baking powder
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 13 inch pan.
- Cream sugar and oil together. Then whip in eggs.
- Add in flour, salt, and baking powder. Stir until blended.
- Pour into your pan and bake for 25 to 30 minutes, depending on your softness preference and the mysteries of your oven.
- Cool and slice to save for later. Or, if you’re like me, wait until they aren’t quite cool enough to eat and slice. Devour immediately.