I made an awesome dairy-free, egg-free and nut-free monkey bread today – thanks to a great blog that I follow, Amandairy Free. The hardest part was tracking down the rolls of biscuits that did not contain dairy. I ended up finding biscuits at Cub Foods – they were the Cub brand biscuit (Pillsbury biscuits all have dairy in them). I followed this recipe on Amandairy Free blog but I changed up two things…I left off the nuts because Bo is allergic and left off raisins because that just didn’t sounds great to me and I added a couple of scoops of dairy-free vanilla ice cream (learned that one from my mom)! I hope you try this and enjoy it as much as we did!
I often hesitate on posting some of the new recipes that I have tried because Bo doesn’t eat them or they just o.k. and not amazing. Tonight, I tried a butternut squash risotto and it was AMAZING and to top it off Bo loved it so I would say this recipe was a huge success. It’s a little time-consuming to make, only because you have to stir it so often, but it is so worth it. I served our risotto with roasted broccoli and that was definitely enough because the risotto is so filling.
Click here for the recipe for Creamy, Gluten-free, Dairy-free, Butternut Squash Risotto.
Yesterday we made Sunbutter, chocolate and banana shakes! They were just what the doctor ordered. I couldn’t find the exact recipe that I was looking for after a quick google search so we just kind of made it up. I’m not good at making my own recipes or documenting how much of each ingredient I used so I apologize for this very vague post. Here’s my best guess at what I threw in the blender!
6 ice cubes
1 cup of coconut milk
2 scoops of coconut ice cream
one small handful of dairy free chocolate chips