Welcome!

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 🙂

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?

Ingredients:

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

Method:

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.

Enjoy!

 

*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!

Ingredients:

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

Method:

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

top!

Enjoy!

*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.

Ingredients:

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).

Method:

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.

Ingredients:

2 Medium Eggs*

Plain Flour**

Half a punnet of Raspberries

Soya Milk

Vanilla Extract

Just a little coconut oil

Method:

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.

Enjoy!

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!