#dairyfreeoption

[yumywaveco]

Moist Banana Zucchini Muffins - Easy Healthy Recipe

[reciora]

Healthy Tomato Zucchini Pasta - Easy & Delicious

[pumpkinkatte]

✨ Hey Cozylings! ✨ I just shared my Ultimate Cinnamon Rolls Recipe 🍪🌀fluffy, gooey, and topped with dreamy frosting that melts into every swirl. Perfect for morning coffee, cozy afternoons, or sharing with friends! I included options for everyone: classic, dairy-free, gluten-free, vegan, and even shortcut methods. Everyone can join the cozy fun! 💕 If you have any questions about the recipe, ingredients, or substitutions, feel free to ask me I love helping Cozylings bake cozy magic! 💌 I’d LOVE to see your creations tag me or drop a pic in the comments! Let’s make our cozy corners even sweeter together. ☕🍂 #CozyBakes #Cozylings #KatBakes #PumpkinKatte

🌀 The Ultimate Cozy Cinnamon Rolls Recipe

[yumywaveco]

Healthy Banana Oatmeal Muffins - Easy & Delicious

[yumywaveco]

Strawberry Cheesecake Overnight Oats-Easy Breakfast Recipe

[thesex1est]

These Maple Chocolate Chip Toffee Bites are a tasty treat that is gluten-free and good for people who are following the paleo diet. Their flavors are great, and they're easy to make.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 tsp vanilla extract. 1/4 tsp salt. 1/4 cup dairy-free chocolate chips. 1/4 cup chopped dairy-free toffee pieces.

Instructions: Put almond flour and coconut flour in a bowl and mix them together. Melt the coconut oil and add it to the dry ingredients. Then add the vanilla extract and salt. Mix everything together well. Add dairy-free chocolate chips and toffee pieces that have been chopped. Make small balls out of the mixture and put them on a tray lined with parchment paper. Put the bites in the fridge for 30 minutes to make them firm. Serve these tasty Maple Chocolate Chip Toffee Bites and enjoy them!

Prep Time: 15 minutes

Cook Time: 0 minutes

monika kapusniak

[ughplumb]

A gluten-free twist on traditional quiche using a hash brown crust. This hearty and flavorful dish is perfect for breakfast, brunch, or even dinner.

Ingredients: 4 cups shredded potatoes use gluten-free potatoes. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 6 large eggs. 1/2 cup milk use dairy-free milk for dairy-free option. 1 cup chopped vegetables such as spinach, bell peppers, onions. 1 cup shredded cheese use gluten-free cheese. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Shred the potatoes and add them to a bowl with olive oil, salt, and pepper. For a crust, press the potato mix into the bottom and up the sides of a pie dish that has been greased. For 20 minutes, or until it starts to turn golden brown, bake the crust. Mix the eggs and milk together in a different bowl. Add pepper and salt. Add the shredded cheese and chopped vegetables and mix them in. Put the egg mix into the hash brown crust that has already been baked. It should be baked for 25 to 30 minutes, or until the quiche is set and the top is just barely golden. Let it cool a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 50 minutes

Greek Gallery

[thecuntmentality]

A hearty and flavorful Turkish-inspired split pea stew made in the Instant Pot. This vegan and dairy-free recipe are packed with protein and nutrients from split peas and vegetables. It's a comforting and satisfying dish perfect for a chilly evening.

Ingredients: 1 cup split yellow peas. 1 onion, chopped. 2 carrots, diced. 2 potatoes, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 4 cups vegetable broth. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Run cold water over the split peas and let them drain. Start the Instant Pot and choose the saut setting. Put some olive oil in the Instant Pot and heat it up. Then, add some chopped onion and minced garlic. Saut until the food smells good. Put diced potatoes and carrots in the pot, then add cumin, paprika, and turmeric. Mix well. Add the rinsed split peas and the vegetable broth. Add pepper and salt. Seal the valve and close the Instant Pot's lid. Place the food in the pot and add high pressure. After the cooking time is up, let the pressure drop naturally for 10 minutes. Then, carefully quickly release any pressure that is still there. Take off the lid and stir the stew. If you want the stew to be thicker, you can use an immersion blender to blend it some of the way. Serve hot with chopped fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Tech Terry Scholars