Dairy Free Almond Cranberry Scones

Dairy free recipe, Almond cranberry scone

I feel like the only recipes I share on the blog are for breakfast foods, but it’s usually because I’m so excited that I have found a decent dairy free alternative that I have to post it!  That’s how I feel about these scones.  Becoming dairy free meant at every coffee shop or bakery, I have to turn down the yummy looking baked goods (unless I want an extremely fussy child and an upset tummy for myself).  So finding an alternative that I can have for said baked goods is very exciting for me- and trust me, these scones aren’t lacking due to the fact that there isn’t any butter!  I have made a few variations, but this one seems to be my favorite and has become a go-to.

Dairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry sconeDairy free recipe, Almond cranberry scone
Dairy Free Almond Cranberry Scones
makes 12 scones
Basic recipe and instructions from King Arthur with a few of my own dairy free/add-in alterations
2 3/4 cups King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup coconut oil, solid
1 cup dried cranberries
2 large eggs
2 teaspoons almond extract
2/3 cup almond milk
2 tablespoons lemon juice
Optional Topping:
2 teaspoons almond milk
2 tablespoons sugar in the raw
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the coconut oil just until the mixture is unevenly crumbly; it’s OK for some larger chunks of oil to remain unincorporated.
Stir in the fruit.
In a separate mixing bowl, whisk together the eggs, almond extract, almond milk, and lemon juice.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick.
Brush each circle with milk, and sprinkle with sugar, if desired.
Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
Bake the scones for 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

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Dairy Free Chocolate Almond Oatmeal

The hardest meal for me to eat dairy free is breakfast.  The days of good ol’ milk and cereal or a yogurt with fruit are gone!  And I can not seem to get into having cereal with any other type of milk.  So I have been playing around with some other options and I’m loving this version of oatmeal.  It keeps me full and is delicious!  
Dairy free recipe, chocolate oatmealDairy free recipe, chocolate oatmeal

1/2 c. rolled oats
1 c. water
1 T. nut butter of your choice
1/4 c. Dairy/Soy free mini chocolate chips

1. Microwave rolled oats and water for 1 1/2 minutes or until preferred consistency
2. Stir in nut butter and chocolate chips.

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Dairy Free Waffles

Ever since we have found out Lucy has a dairy allergy, I hate to say this, but I felt a little shorted on all the good food.  I am SUCH a dairy fan and used to eat cheese with pretty much every meal, have a yogurt a day, and maybe even a glass of milk with fruit as a snack.  Oh yeah, I was over doing it big time!

But honestly, I have felt better than ever since giving dairy up!  And it has made losing the baby weight REAL easy.   Most things I would have eaten before just need simple tweaks to make them dairy free- like our favorite waffle recipe!  How simple!  It helps me feel like I’m still getting to splurge on food.

Dairy Free Waffles
revised using Basic Waffle Recipe from “Waffles
2 large eggs
1 1/2 c coconut milk (I used sweetened)
1/2 c canola oil (any oil you have will work though!)
1 t pure vanilla extract
1 1/2 c flour
1 T baking powder
1/4 t salt
Fresh fruit or nuts (optional)

1. Whisk together wet ingredients.
2. Mix dry ingredients in large bowl. Make a well in dry ingredients and pour wet mixture in. Mix together until smooth. Add in any other desired ingredients like fresh fruit or nuts.

*** We use this waffle maker and absolutely love it!

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