Breakfast
Take your gluten free pancakes to the next level with this buttermilk apple pancakes recipe. They’re dairy free and vegan too.
Ok, I know it’s not apple season yet, but I just can’t wait until fall to dig into some apples. I’ve been buying gala apples by the 5lb bag and can’t seem to make them last long enough. I cannot wait until we can go apple-picking and grab some fresh ones – hopefully we can actually make that happen this year.
Anyways, I’m all about some apple and these gluten free pancakes include it in not one, but three ways. Feel free to stick to just one, but why stop there when you can get triple the apple action? I may have called them “buttermilk” pancakes, but don’t be fooled – these pancakes are dairy-free and gluten-free too.
By adding apple cider vinegar {wait, does that mean there are apples FOUR ways?}, to the Almond Breeze Almondmilk, you can “fake” a buttermilk-like effect.
For super apple power, top these gluten free pancakes with chunks of apple {I like to sprinkle mine with lemon juice and cinnamon} and add a dollop of fresh homemade apple butter.
Apple Buttermilk Gluten Free Pancakes
by Heather Neal
Ingredients
- 1 1/2 cups gluten-free flour {I use oat flour}
- 1/2 cup gluten-free oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups Almond Breeze Almondmilk Original
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4-1/2 cup diced apples
- apple butter {store-bought or easy apple butter recipe here}
Instructions
Mix apple cider vinegar and almond milk together. Set aside.
Combine remaining ingredients except apples.
Stir in milk mixture.
Gently fold in apples.
Heat a skillet to medium; cook pancakes several minutes on each side. {Flip when you see air bubbles or the edges start to dry.}
Serve with extra apples & apple butter on top.
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For more recipes using almond milk, check these out –>
Funfetti Cinnamon Rolls
Vegan Queso Blanco
Green Monster Cubes
Chocolate Hazelnut Cinnamon Rolls
Toasted Almond Scones
Vegan Chocolate Chip Sticky Buns
This post was originally sponsored by Almond Breeze Almondmilk.
Beverage, Recipe
We’re not a milk-drinking household. So what do we drink? Put in our coffee? Drown our cereal with?
All kinds of plant milk! Almond and coconut milk top the list, with cashew, hemp, sunflower seed and oat milk not far behind.
A little bit about different types of plant milk:
A Guide to Dairy Free Milk
4 Alternatives to Milk
At any given time there are at least 3 different kinds of milk in our fridge. This is a pretty typical week: almond, coconut, and hemp.
It seems a little absurd, but I like them all and I use them all throughout the week. Recently I’ve started making my own milks in order to keep unnecessary additives out of the toddler’s diet. Homemade almond milk might be my favorite. It sounds like a lot of work, but it really really isn’t, I promise.
I by no means am the first person to make homemade nut milk, but here are 2 pretty typical combos I do each week:
by with a Side of Sneakers
- 1/2 cup almonds + water for soaking
- 2 cups water
- 1 medjool date {optional}
- cinnamon + vanilla {optional}
Place almonds in a bowl and cover with water. Let soak overnight. {I like to toss the date in to soak as well.}
After soaking, drain and rinse almonds.
Combine almonds, date, & water in blender and mix on high until completely blended. I use a high powered blender on the “whole juice” setting.
Pour mixture into a nut milk bag or cheese cloth-lined strainer. Squeeze liquid into glass jar or container.
Here is a great step-by-step visual tutorial for making homemade almond milk, plus a great recipe.
by with a Side of Sneakers
- 1/2 cup hemp seeds
- 2 cups water
- 1 medjool date {optional}
Add hemp seeds and water to blender or food processor. Blend until smooth.
Straining is optional- I usually skip it, but for an extra creamy version, strain through cheesecloth or nut milk bag.
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Even though I promise making these alternative milks is a piece of cake, some of my favorite brands of plant-based milk are Whole Foods 365, So Delicious, Diamond Breeze, and Silk.
Have you tried making your own plant-based milk before? Do you have a favorite recipe?
Breakfast, Recipe
There are trends for everything; fashion, colors, music, and even flavors. This past year’s dominating flavors? Cake batter, bacon, and Nutella. Just take a quick glance at Pinterest if you don’t believe me. It’s the Nutella one I’m interested in- dark chocolate-y, hazelnut gooeyness. Paired with my favorite baked breakfast of all time- cinnamon rolls- it’s sure to be a winner.
I tweaked my favorite whole wheat cinnamon roll recipe to make it dairy free, egg free, and soy free, then added the divine flavor combo of dark chocolate and toasted hazelnut. These dairy free cinnamon rolls are stuffed with not only rich brown sugar cinnamon filling, but every bite is loaded with melted dark chocolate. The toasted hazelnuts enhance the flavor of the chocolate and provide a surprise crunch with every mouthful. In case a dough filled with both chocolate and hazelnut wasn’t enough, I topped the cinnamon rolls with a chocolate ganache, hazelnut infused icing, and toasted chopped hazelnuts.
I keep hazelnut syrup on hand for my morning coffee addiction, but feel free to sub vanilla if you don’t have any. The hazelnut syrup gives the flavor an extra kick, but you won’t be missing out if you need to forego it.
by with a Side of Sneakers
Dough
- 1 c Silk Pure Almond Unsweetened Original
- 2 1/4 tsp instant yeast {or 1 packet}
- 2 1/2 c whole wheat or spelt flour {plus ¼ to ½ cup extra for kneading}
- 2 t baking powder
- 1/4 c sugar
- 1/4 t salt
- 1 t cinnamon
- ¼ cup unsweetened applesauce
- ½ cup dark chocolate (vegan/dairy free) chips
- Optional: 1 Tbsp hazelnut syrup
Filling
- 3 Tbsp vegan/dairy free margarine/butter
- 1/4 c brown sugar
- 1 Tbsp cinnamon
- 1/4 cup toasted hazelnuts, chopped
Icing
- ½ c powdered sugar
- 1/2 Tbsp almond milk
- 1/4 tsp hazelnut syrup or vanilla
Chocolate
- ¼ cup dark chocolate chips
- 1 Tbsp vegan/dairy free margarine/butter
Heat almond milk for about 40 seconds in the microwave- you want it warm, but not scalding hot. Stir in yeast and set aside.
Mix flour, baking powder, sugar, salt, cinnamon, applesauce, and hazelnut syrup, if using.
Add in almond milk and yeast mixture. Stir or mix in electric mixture until dough comes together. It’s ok if it’s still a little bit sticky at this point.
Fold in chocolate chips.
Spread a clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice smooth & slightly elastic ball.
Using a rolling pin, spread the dough into a rectangle. I usually end up with dough about 1/2 inch thick.
Melt margarine or butter and stir in brown sugar and cinnamon.
Spread the cinnamon sugar mixture liberally over the rolled out dough. Top with hazelnuts.
Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.
Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary.
Grease a 9×9 baking dish and line rolls in pan. Cover with plastic wrap or foil and refrigerate overnight.
When you’re ready to bake your cinnamon rolls, preheat the oven to 350 degrees and let the rolls come to room temperature.
Bake cinnamon buns for 20-25 minutes.
While cinnamon rolls cool, prepare icing and chocolate mixtures. To prepare icing, combine powdered sugar, almond milk, and hazelnut or vanilla. Stir until smooth. To prepare chocolate, melt margarine or butter, then stir in chocolate chips. Heat in microwave a few seconds at a time until chocolate melts enough to blend smoothly.
Pour icing and chocolate over cinnamon rolls.
Top with toasted hazelnuts.
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These dairy free nutella cinnamon rolls may sound absolutely sinful, but they’re not as decadent as they sound. Each gigantic cinnamon roll provides 278 calories, 5.5 grams of fiber, and 7 g of protein- that’s a 10 calorie-per-bun savings over skim milk! When you eat the whole pan like I may or may not have done, that savings sure adds up.
This recipe is part of a campaign for Silk through FitFluential. All my own words, thoughts, and opinions of course!
Beverage, Recipe
It may not be an actual pie, but this gluten free, dairy free key lime pie green smoothie sure tastes like it!
I’ve never really been much of a cake person. I’m not a fan of icing and when you take the icing away, what’s left is pretty boring. When it came time to plan our wedding 5 years ago, the one thing I kept saying was “Do we have to have a cake?” Luckily for me, the husband agreed.
That left one big question. What to serve instead of cake?! The answer was easy. PIE! Key Lime Pie to be exact. If I hadn’t known for sure already that my now-husband was meant for me, this would have sealed the deal: a man that prefers key lime pie over cake.
Well, we ended up having cake anyways. There’s just something magnificent about a beautiful tower of confectionary goodness. It just screams wedding. Our cake was gorgeous- and delicious- perfect for smashing in each other’s faces. But there was key lime pie too, thanks to my pie-baking-connoisseur stepdad.
That’s a roundabout way of saying just how much the husband and I love key lime pie. Unfortunately we can’t eat key lime pie every day, but that doesn’t mean we can’t channel that delicious flavor combination into something we can have every day: a key lime pie green smoothie!
The lime juice and vanilla combine to create the essence of key lime pie, while the graham cracker crumble topping just seals the deal. The frozen banana provides the perfect consistency, although you could just add some ice cubes if you don’t have frozen bananas ready to go. The spinach creates the gorgeous green color a key lime pie necessitates, while secretly packing in some powerful nutrition.
Green Smoothie Recipe
by with a Side of Sneakers
- 1 cup Silk Pure Almond Unsweetened Vanilla
- 1 frozen banana
- ½ cup baby spinach leaves
- 1 Tbsp lime juice
- Zest of 1 lime
- ½ tsp vanilla extract
- 1 Medjool date, pitted
- 1 Tbsp crushed graham crackers, gluten free if needed
Combine all ingredients except graham crackers in a blender.
Blend until smooth.
Pour into a mug and top with crushed graham crackers.
Drink immediately.
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This nutrient packed green smoothie is 192 calories and packs in 5 grams of fiber. It’s easily gluten free and dairy free. It’s not a high protein smoothie, but you could easily add a scoop of vanilla protein powder to make this a great post-workout shake. If you’re watching your calories, this almond milk based shake saves you 30 calories over using skim milk, and has even more calcium.
Be sure to check out Silk Pure Almond website and Facebook page to see more delicious, creative recipes!
This post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. Learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.
Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.
Beverage
Wake up to a comforting vegan pumpkin spice latte without even getting out of your pjs – it’s dairy free, vegan, low sugar, and can be made hot or iced. Plus it’s made in your crockpot overnight so it’s entirely fuss-free – just like a perfect fall latte should be.
Jump to Recipe
Fall. It’s all everyone is talking about. The calendar has rolled over into a new month and Labor Day weekend is behind us. Apparently that is a more significant signal of a season change than say, the actual changing of the weather.
There are no crisp fall mornings cropping up. The leaves aren’t beginning to turn. My jeans and scarves simply make me sweat more instead of keeping me cozy and comfortable.
But as with most things, people seem to be in a rush to push time along. There’s been talk of Halloween, pumpkins, apples, and hot toasty drinks.
Do you know what I’m getting at? The ubiquitous pumpkin spice latte. It’s all up in my face. You can’t escape it. Only I wish I could because I think it’s revolting.
Yes, I, lover of lattes and all things pumpkin, hate the artificial combination of coffee and pumpkin.
But give me real pumpkin. Cinnamon sticks. Cloves. Freshly ground coffee beans. This vegan pumpkin spice latte has all of that – plus it’s dairy free!
Vegan Pumpkin Spice Latte
This comforting vegan pumpkin spice latte is not only a dairy free version of the popular PSL, but it's made right in your crockpot overnight - wake up to the delicious comfort of a latte without getting out of your pjs.
-
4
cups
almond milk or coconut milk
{I used Silk PureAlmond Vanilla Unsweetened}
-
1/4
cup
pumpkin puree
heaping
-
2
Tbsp
vanilla
-
1
Tbsp
pumpkin pie spice
-
1
Tbsp
sweetener such as maple syrup or molasses, plus additional as desired
-
Strong brewed coffee or espresso
2 Tbsp coffee grounds per 6 oz water
-
Coconut whipped cream, optional
recipe below
-
Combine milk, pumpkin puree, vanilla, spices, and sweetener in slow cooker.
-
Feel free to add cinnamon sticks, whole cloves, or a vanilla bean for added “oomph”.
-
Cook on low 2-3 hours, or on “warm” setting overnight.
-
Serve with hot or iced coffee. Try 1/2 cup brewed coffee with 3/4 cup pumpkin spiced milk or adjust as desired.
-
Top with maple coconut whipped cream and a sprinkle of cinnamon.
That I can get on board with.
I’m especially a fan of this at home version of the pumpkin spice latte for 2 reasons: 1. I can drink it! Alternative milks are increasingly popular, but until Starbucks moves beyond traditional cow’s milk and soy milk, I’m out. By making it at home I can use almond or coconut milk. 2. It makes itself overnight. Yeah, that’s right. Slow cooker to the rescue, yet again.
We’re a milk free household and have been since long before baby allergies were an issue. I tend towards the almonds and coconuts of milk, while the husband prefers soy. I don’t think cow’s milk is a necessary part of our diet and it’s easy to replace since there are so many available options. Silk has soy, almond, and coconut milks in a plethora of varieties. They also have a fruit version that I want to try as soon as I can have soy again.
I like to stick with the original unsweetened versions of these dairy alternatives, but for this recipe I decided to give the vanilla almond milk a try. {Side note: the dark chocolate almond milk is INSANE. This comes from a non-lover of chocolate.}
I mulled my almond milk with the traditional plethora of fall flavors: cinnamon, nutmeg, allspice, cloves, vanilla, and a hint of maple. I let it simmer on super-low overnight, awakening to the most amazing smells wafting up the stairs. It may be muggy and humid, but at least until I open the door, it’s fall for a few stolen moments. Infant in one arm, strongly brewed coffee in the other, I poured my steamed spiced milk into an oversized mug and applauded myself for playing the role of both sleep-deprived mom and barista all before 6am.
I even thought far enough ahead to freeze some coffee + almond milk ice cubes for a refreshing iced coffee version when the full force of it’s-still-summer-reality hits me later in the day.
- 1 can coconut milk, chilled
- 1 Tbsp maple syrup
- 1 tsp vanilla
Drain liquid from coconut and add solid portion to a chilled mixing bowl.
Whip on high until peaks start to form.
Add in maple syrup and vanilla. Adjust sweetener to liking.
Serve over pumpkin spice lattes with a sprinkle of cinnamon for the perfect fall treat.
Feel free to toss your brewed coffee into the Crock Pot with your milk and spices so you have even less to do in the morning. I prefer to keep the milk separate so I can decide on my own coffee-to-milk ratios depending on whether I’m serving it hot or cold, or so I can use the delicious milk concoction for other fabulous fall-inspired meals, like this breakfast quinoa I devoured this morning.
Not a coffee fan? {Gasp! The horror!} Try this latte with brewed chai tea or as a base for hot chocolate instead. Mmmm.
This pumpkin latte recipe would be delicious served along side of a Starbucks-inspired pumpkin scone!
Originally sponsored by Silk.
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Are you in the pumpkin spice latte fan club? When do you consider it actually fall?
