#diary-free

[littlebitrecipes]

Keto Butter Chicken

Enjoy this recipe for keto butter chicken with all the classic Indian flavors you love. It’s made with garam masala and Greek yogurt.

Recipe => https://lowcarbyum.com/keto-butter-chicken/

[omnivorescookbook]

Soy Sauce Eggs

An Chinese soy sauce eggs recipe with soft-boiled and hard boiled eggs that features a well balanced marinade that is savory and fragrant.

Recipe => https://omnivorescookbook.com/chinese-soy-sauce-eggs/

[nerdmama-blog]

How to Make Buttermilk: Easy DIY for Moist Gluten-Free Goods

There’s something magical about buttermilk—it adds a touch of tanginess and tenderizes baked goods beautifully, making them moist and flavorful. But what if you don’t have buttermilk on hand or need a dairy-free option? No problem! This DIY buttermilk recipe is an easy and quick solution. It’s perfect for whipping up gluten-free goodies like pancakes, waffles, and cornbread. You can use it in any…

How to Make Buttermilk: Easy DIY for Moist Gluten-Free Goods

[cocoamacaw-blog]

Review: Marou Tien Giang 70%

Company: Marou    Terroir: Tien Giang, Vietnam  Blend or Single Origin Economics: Directly Traded Values: Dairy-Free, Soy-Free, Nut-free, Vegan  Price: Spendy! Sugars: Unknown

Summary from the Company: A full bodied chocolate with notes of spices, fruits and honey, made from fine flavor cacao grown by farmers around Cho Gao in the Mekong Delta.

Surprise! My chocolate supplier got another Marou bar in, so I’m back with an unexpected edition to our expedition. 

If you’re a keen-eyed human, you may have noted that the terroir of this bar is the same as the 80%. I assume this means we have two bars made using the same beans but in different concentrations.

Intriguing! 

Unfortunately, these beans were also the ones I had the least to say about. 

The company says spices, fruit, and honey. If I concentrate very hard, I can see where they get the honey from, but it’s nowhere near as strong as it was in the 76% bar. The other notes I just don't taste. Mostly this bar just tastes like dark chocolate. It’s at the bottom of what I would consider a dark chocolate range. Below 70% and you start getting into milks and candy, in this bird’s opinion.

Now, if I compare the 70% to the 80%, I can tastes the spices coming through. When tasted on its own, the 80% didn’t stand out for me. When compared to a lesser concentration of the same bean, it really does bring out something a little like cinnamon or cloves--something bitter. I tried the 70% next to the fruity Mababu, and it still doesn’t really shine in any particular area.

I think if you’re looking for an uncomplicated, not too bitter dark chocolate, Marou’s 70% is a safe bet. Scaled against the others available in this line, I’m going to score it rather low. Tien Giang beans just don’t appear to be my favorite.

Rating: 3/5 

[loca4yoga]

Sugar free, Gluten free, Dairy free chocolate cake

Ingredients for the cake portion of the recipe

1 1/2 Cups Avocado mashed (360g)

3/4 Cup Monk fruit sweetener (Link to purchase in the bottom)

1 Tbsp Vanilla extract

6 Large eggs separated

4 Oz Lily's stevia sweetened dark chocolate chips

66 g Coconut flour sifted (Roughly 3/4 cups - but weigh it instead!!! - (Link to purchase in the bottom)

90g Tapioca flour (Link to purchase in the bottom)

2 tsp Baking soda

3/4 tsp Sea salt

Ingredients for the Chocolate Cream frosting:

Pecans to garnish (Soak your pecans for 8 hours and allow them time to air dry)

1/2 Cup Light coconut milk

2 Egg yolks

1/3 Cup monk fruit sweetener (Link to purchase in the bottom)

3 Tbsp Coconut cream ( either buy coconut cream or place a can of full-fat coconut milk sit in your fridge overnight. Dispose the liquid and use the remaining cream)

1/2 tsp Vanilla extract

1/8 tsp Sea salt

Directions

How to make the cake portion:

Preheat your oven to 350 degrees and oil two 9-inch cake pans with coconut oil (up the sides) and set aside. I prefer using a convection oven as the moisture will create a really moist cake. 

Place the avocados in a food processor and process till smooth. Transfer the mixture into a bowl

Add the monk fruit sweetener, vanilla and egg yolks into the avocado bowl. Place the egg whites in a separate bowl. Beat the avocado mixture until creamy and well mixed. 

Place the chocolate chips into a small, microwave-safe bowl and microwave in 30 second intervals, stirring between each interval, until the chocolate is melted. Add the chocolate into the avocado mixture and beat until well incorporated.

In a separate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.

Beat the egg whites on high speed until they form stiff peaks, which takes about 4 minutes.

Gently place the whipped egg whites into the bowl with the cake batter and GENTLY fold them into the batter until no white streaks remain.

Divide the batter between the two prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool to room temperature in the pans.

How to make the frosting:

 place the coconut milk and egg yolks in a medium pot and whisk them together. Set the temperature to medium heat and add in the coconut sugar, coconut cream, honey, vanilla and salt. Whisk constantly until the mixture is thick enough to coat the back of the spoon, and is JUST about to boil about 6-7 minutes.)

 Place into the refrigerator for 20 minutes to let it thicken.

Once the mixture has thickened, frost away.

Refrigerate overnight to harden.

These are the hard to find  products I used in this recipe:  

[stocksyladies]

Food: Different vegan milk sorts in glass bottles By ina Available to license exclusively at Stocksy

[shescookin]

Easy Dairy-Free Creme Brulee with #SafeEggs

Easy Dairy-Free Creme Brulee with #SafeEggs

Crème Brûlée, a classic dessert on restaurant menus everywhere from London to Beijing, Los Angeles to Boston, but if you’re lactose intolerant one whose deliciously elegant creaminess can wreak havoc. Both my daughter and I are among the unfortunate ones who have had to deal with sensitivity to diary products at various times over the years.* Fortunately for us, we can indulge in most cheeses and…

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[verycunninglinguist]

Larry & Luna's Coconut Bliss, Steve's (not all flavors are vegan/dairy free) and Nadamoo are my favorites. You can also make "nicecream" using frozen bananas and various flavors.

Thank you!

My main struggle is going to be cheese and creamy things like yogurt, so if anyone has suggestions for alternatives for those I would muchly appreciate them! I found some vegan Parmesan at my local Publix that I’m excited to try out. I generally use a lot of Greek yogurt for protein so am trying to figure out how to work out protein.