Hello! welcome to No Moo Dairy Here! a blog that is for people who love dessert but can’t eat dairy. I feel you, personally I inwardly cry whenever a restauranteur offers me sorbet. Again. Yes, thank you. I LOVE sorbet. Its the best. The greatest thing since sliced bread. Because there are no other dairy free options out there for dessert.

O Ye of Little Faith! There are many, many tasty options, live a little, this is after all the 21st century. The age of cat videos. Yet I can’t get me no dairy free dessert yumminess whenever I go out for dinner. But I have created this blog to help with that unfortunate situation. Stay tuned for more 🙂


Chocolate and Smashed Raspberry Loaf!

So, yes I am very aware that it has definitely been a while. A very long while, what can I say? I’ve been busy 😊. But that does not mean this little humble food blog has been forgotten about!

In recent weeks it’s been snowing, sleeting and down right bloody cold! Which means that some yummy comfort food is in order, Especially if what you’re baking happens to involve chocolate 😉 so why not pop on an extra pair of woolly socks, dust of your coconut oil and embark on some chocolately food that’s good for the soul!


175g Coconut Oil

175g Caster Sugar

3 Large Eggs

150g Self Raising Flour

100g Vegan Cocoa Powder

1tsp Vanilla Extract

1tbsp Vegetable Oil

4 tbsp Soya Milk

1 punnet of Raspberries (smashed)


Preheat the oven at 200 degrees and line a loaf tin with grease proof paper

Cream the coconut oil and the caster sugar together before adding the eggs one at a time.

In a separate bowl smash the raspberries before adding to the main mixing bowl with the other ingredients.

slowly sift into the main bowl your cocoa powder and mix it in, once all mixed together add your vanilla extract.

Again, slowly sift in to the mixture your flour.

Lastly, add your soya milk and vegetable oil

pop it into the oven for 50-60 minutes.

let it cool before dusting lightly with icing sugar 😺


Allergens: soya, eggs, wheat. As usual I cannot promise that there are no traces of nuts in this recipe.

Brains Anyone? Creepy Cinnamon Rolls

Hello! And may I say Happy Halloween!

This wouldn’t be a food blog if I didn’t do something to commemorate this spooky Halloween holiday! Now coming up with something spooky took a lot of thinking! Cookies? too easy. Cake? its been done, many many times. hmmm… well I’ve wanted to make Cinnamon Rolls for a while seeing as they are perfect for autumn… so why not make them a little spooky? This is a great treat to make with the kids, and yes, it does get messy, very very messy. You do need to use a knife in this recipe for cutting cinnamon rolls so please have adult supervision at all times.

So when it came to making the rolls all halloween-y, it was trial and error. Well, more like a comedy of errors. I tried dying them green, didn’t work. So I thought why not just cover it in red icing and say its blood, throw in a few jelly worms, frogs and some eyes and voila! But it wasn’t until I did the rookie mistake of pouring on my icing when the rolls were still warm did I find the perfect halloween treat. Because my rolls suddenly looked like brains: pure, zombie delighting and-incredible-creepy brains. It made me very, very happy. I showed my parents over FaceTime and my father was horrified. Perfect. So, light your jack-o-lanterns, sit back, relax and let the Zombie apocalypse begin!


For the Rolls:

3 tsp Ground Cinnamon

30 grams Caster Sugar

350 grams Self Raising Flour (extra for sprinkling on a flat surface)

A pinch of salt

2 Medium Eggs

200ml Soya Milk

1 tsp Vanilla Extract

100 grams Coconut Oil (preferably melted)

For the Filling:

4 tbsp Brown Sugar

3tbsp Caster Sugar

2 tsp Ground Cinnamon

2 tbsp Coconut Oil


200 grams Icing Sugar

2 tbsp Coconut Oil (softened)

2-3 tsp Ground Cinnamon

1tsp Vanilla Extract

1tsp Red Food colouring

100ml Soya Milk

Jelly worms and Frogs


In a mixing bowl combine the flour, salt, sugar and cinnamon together.

In a separate bowl whist the coconut oil, eggs and milk together.

Combine the two, adding the wet mixture slowly, a little at a time whilst folding it into the flour with a wooden spoon.

Once combined you should have a dough consistency, if not add a little more flour.

Sprinkle some flour on a flat surface and arm yourself with a rolling pin. Then transfer the dough onto the surface.

Roll into a rectangle shape so that the dough is about 3mm thick.

In a separate bowl melt the coconut oil and add the brown sugar, caster sugar and cinnamon mix well. Now i like a lot of filling, you can make more or less if you want.

Spread the filling onto the dough, but not all the way to the edge, leave about 2 inches of space.

Now for the fiddly bit, roll the dough up like a swiss roll, as tightly as you can, but not too tight that the filling is pushed up the roll.

Cut you rolls out with a large sharp knife (please be careful!) depending on how thick or thin you want them. I personally like mine about 4.5 cm thick.

Place grease proof baking paper into a round cake tin and pack in your rolls.

Using the bowl you used to make the filling, pour in 2tbsp of soya milk to soak up the rest of the filling mixture, then using a spoon layer on some of the mixture on top of your rolls.

Place into an over at 180 degrees for 35-40 mins, place a knife in the middle of the rolls and around to make sure that it comes out clean. Then they are done!

Wait a little while until they are cool/warm and pour on your icing. decorate with jelly worms and frogs or whatever else suits your fancy!

Enjoy and have a wonderful Halloween. X

Allergens: Soya, Gluten, Eggs. I cannot promise that there aren’t any traces of nuts in this recipe.

Peanut Butter and Chocolate Brownies

Ahhhh, an update on a timeless classic. I said in my last brownie post, that you can never go wrong with them. Admittedly I was going to post about meringues, but I guess that will just have to wait.

I had promised my flatmates brownies, so I made them brownies. But it wasn’t until I pulled down the crunchy peanut butter- my gluten free flour was behind it- from the cupboard did I get an idea, why not get two already delicious foods and put them together? And so BOOM my peanut butter brownies were born. This magic new twist meant 2 things:

1. very very happy flatmates (one of which is currently in a brownie coma, sorry not sorry)

2. I had three people asking me to send them some after seeing previews on Instagram.(details at the bottom of the page).

So hence forth here are my crumbly peanut butter brownies 🙂


200 grams of dairy free soy chocolate

200 grams of Coconut oil

150 grams of Gluten Free Flour

350 grams of Caster Sugar

3 medium eggs

1 tsp of Baking Powder

1 tsp Vanilla Extract

3 Tbsp of Crunchy Peanut Butter (y’all should know by now, I like the crunch)


Preheat your oven at 180 degrees (celsius)

line a baking tray with grease proof paper.

In a heat proof bowl melt the chocolate and coconut oil together (PRO TIP: melt in the microwave for 2 mins to save on time)

In a separate mixing bowl combine the sugar, flour and baking powder together.

Slowly add the eggs one at a time and mixing after each one, then stir in the vanilla extract.

To this mixture add the other wet ingredients.

*If you microwaved the coconut oil and chocolate give it a little stir to fully combine both together before adding the mixture to the main bowl.

Stir until fully combined.

At this point add the Peanut butter and lightly stir throughout the mixture.

Pour the mixture into the tray, use a spoon to spread the mixture evenly out in the tin.

Place into the oven for 30 mins until baked through. to make sure place a knife in the centre of the mixture, it should come out cleanly.


Allergens: Nuts, Soya, Eggs.

Instagram: emilylauregrant


Gooey Chocolate Brownies

This is my favourite treat of all. Brownies, I love them even more now that I’ve found a way to make them dairy free. They’ve especially been going down well on my very overly stressed roommates at University. They are a cheeky treat loved by adults and children alike and a perfect rainy day activity for children. Lets be honest, its chocolate, where can you go wrong?


200 grams 85% dark chocolate (the best kind I like to use is Green and Blacks)

150 grams Plain Flour

200 grams Coconut oil

450 grams of caster sugar

1 tsp Vanilla extract

1 tsp of baking powder

4 Large Eggs


pre-heat the oven at 200 degrees.

Melt the coconut and chocolate together in a heat proof bowl over a pan of simmering water*

In a separate bowl combine the sugar, flour, baking powder, vanilla and eggs together so that they form a nice thick mixture.

Combine the melted chocolate and coconut oil together with the flour mixture and stir well so they are mixed in well.

Line a baking tray with grease proof paper and pour the mixture in, spread the mixture around the tin evenly.

Bake for 20-30 mins, check if the brownies are done by sticking a knife in, if it comes out cleanly then they are ready!

Sprinkle a little icing sugar on.



*CHEAT: if you’re in a rush zing the coconut oil and the chocolate together in a microwave for 2 mins 😉


Allergens: Soya, Wheat, Eggs  I cannot promise that there are no traces of nuts in this recipe.




Banana Bread (Caution: It’s delicious!)

Banana bread, you positively can’t go wrong with Banana bread. It is a regular crowd pleaser, has nothing to hide, and, as its high summer is perfect for afternoon tea!

Go on! indulge yourself in some Banana Bread, its not difficult, but be warned! For those who are impatient it does take 55 mins to cook!


2 Ripe Bananas

2 tbsp of Runny Honey

150 Grams of  Caster Sugar

150 Grams of Margarine

2 Large Eggs

2 tbsp of Coconut Yogurt

150 Grams of Self Raising Flour

1 tsp of Vanilla Extract


Preheat your oven at 180 degrees, line a bread tin with grease proof baking paper.

Beat the margarine and sugar together in a bowl, after add the eggs one at a time. To stop the mixture from curdling add a tea spoon of self raising flour to the mixture. Slowly add the flour and mix together.

In another bowl peel two bananas, add the honey and mash together (don’t worry if its a little lumpy) once its all mashed and mixed together add the yogurt.

Combine both of them together in one bowl. Then pour the mixture into the tin and bake for 55 mins, to check that its cooked put a knife into the centre of the cake.

for decoration, dissolve 100 grams of sugar in a pan with a cup of water, wait for it to boil and turn to a golden brown colour. You’ve just made caramel! Add slices of banana to the top of the cake along with a dusting of icing sugar. then pour the caramel on



*Especially nice with a cup of Earl Grey Tea 😉




Raspberry and Peanut Butter Cookies

This is some yummy comfort food. It is the easiest recipe you could find for baking, as you only need 3 (4) ingredients. You cannot possibly go wrong. Unless you’re THAT person who burns everything.

These are enjoyed by both adults and children and are a perfect activity for both, just beware the battle over who gets to lick the spoon afterwards.


Half a punnet of Raspberries halved  (optional)

200 grams Crunchy Peanut Butter (smooth is fine, but I like the crunch!)

1 Large Egg

150 grams of Caster Sugar (most recipes will ask for 175g, but you get added sweetness from the raspberries. Also a good way to cut back a little on sugar).


weigh out all the ingredients and preheat the oven to 180 degrees.

First combine the sugar and the Peanut Butter in a bowl. this will take a while and not all the sugar will combine with the Peanut Butter. in the end you should have quite a crumbly consistency.

Then add the egg, the egg will act like glue and holding both the sugar and the peanut butter together. you should end up with a smooth but sticky mush (its a good mush though).

On a large baking tray place down a sheet of Baking paper. Scoop half a table spoon of moisture onto the sheet and flatten lightly into a circular shape, they don’t have to be perfect.

On top of the circular dough add two halves of raspberries pushing them down slightly.

Continue until you’ve run out of mixture. You should have enough mixture to make 14 cookies.

Place the cookies into the oven for 13-15 mins until golden at the edges.

Enjoy! 🙂



Smashed Raspberry Pancakes

Technically this is dessert, but I also have this for breakfast. To be fair, who hasn’t had dessert for breakfast. This recipe is sweet and tangy, perfect with a pot of Jasmine Tea.

Makes 6 mini Pancakes.


2 Medium Eggs*

Plain Flour**

Half a punnet of Raspberries

Soya Milk

Vanilla Extract

Just a little coconut oil


Beat the two eggs together in a bowl

Add the half punnet of raspberries and with a fork s(mash) then together with the eggs

Add three tablespoons of flour to the wet mix and combine

Add half a teaspoon of Vanilla extract

Add Soya Milk to the mix, add as much as you personally think is needed, depending on your preferred thickness. I like to add 3/4 of a cup of Soya Milk.

Heat a large frying pan on medium heat, don’t heat it too high because your pan will start smoking.

Add a teaspoon of Coconut Oil, wait till the oil has melted and the pan is piping hot before adding a ladle of mixture at a time.

Turn each pancake till once till golden on both sides.

Best served with a little sugar or honey.


Pro Tips!

*change the eggs to silken tofu if you’re vegan

** if you’re gluten intolerant change to gluten free flour 🙂

Just as tasty!