Tag: dairy free

Dairy-free peanut butter milkshake

It’s my blog birthday! 5 years, let’s celebrate with a milkshake. This is for Priya, who had a below-average one from Moustache cookie shop on Monday.

  • 2 cups soy milk (or alternative)
  • 2-3 tbsp peanut butter
  • 2 tbsp sugar
  • 1 tsp vanilla essence
  • 6 ice cubes

Blend the milk, peanut butter, sugar and essence together first. Then add the ice cubes and blend again – if the peanut butter gets too cold right away it clumps up.

Add another ice cube and serve,

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I only added sugar because the peanut butter I keep is really salty (no added sugar). You might like to add more milk to your taste.

Also good: adding a scoop of dairy free ice cream (vanilla). 

Must be consumed through a straw, otherwise won’t bring all the boys to to yard.

Vegan, Gluten Free Peanut Butter Chocolate Chip Coconut Cookie Recipe

How’s that for a title. Just dripping with SEO.

Anyway, last week I had cookies on the brain and spent some time sifting through internets looking for a recipe. I wanted peanut butter and chocolate, no eggs, no dairy, no gluten. Most recipes used dumb egg replacers, actual eggs or other undesirable too-exotic ingredients and things.

After much reading I tried this combo to a satisfyingly delicious result, fortunately it only made very few cookies because over the course of the week I ate all of them.

Notes on ingredients:

Flour: I used a store brand gluten free flour which is a combination of flours. I think seed based flours would hold up best rather than starchy ones in this recipe but hey, experiment away! I’d be curious to see what happened with rise flour for instance.

Peanut Butter: I love peanut butter with more salt than sugar, and my cookies turned out quite salty, because I added even more salt. This was delicious to me but be wary of this and consider adding no salt at all (if salt is listed before sugar in the ingredients of your peanut butter, you know it has more salt. If neither are listed, your peanut butter is healthier but probably less tasty!).

Oils and milk: coconut oil could be substituted for extra light olive or canola oil, and the milk could be swapped for anything or omitted completely, I just found it helped bind the ingredients.

Ingredients

  • ½ cup desiccated coconut
  • ½ cup gluten free flour
  • ½ tsp baking powder
  • 2 heaped tbsp peanut butter
  • 1 tsp vanilla essence
  • 2 tbsp coconut oil (slightly warmed but not melted)
  • ¼ tsp salt
  • 2 tbsp almond milk
  • ½ cup brown sugar
  • ½ cup dark (vegan) choc chips

Method

Preheat your oven to 170°C and grease or line an oven tray with baking paper.

Combine everything except the chocolate chips and mix well. When all the ingredients are evenly distributed, add the chocolate chips. I found the mixture didn’t stick together particularly awesomely.

Spoon balls of mixture out onto the tray and flatten, I made 9 medium sized cookies and they spread about 15-20% during baking.

Bake for 12-15 minutes or until the edges start to brown.

White Coconut Cake


Vegan and gluten free, this cake is chalky white in colour, especially if you use clear vanilla and coconut essence/extracts and coconut oil. Handy if you want to delicately colour it – light pink, aqua, yellow, any difficult colours would play nicely with this mix. Remember to bake in a light coloured pan if you really want a white cake.

The cake is quite sweet alone, you could reduce the sugar to half a cup as the coconut lends a sweetness complimented by the vanilla. Switch the sugar for 2 tbsp of honey if you prefer, but you may sacrifice the “whiteness”.

My current sneaky trick: a batch of this batter divided into cupcakes which are then frozen without icing. You can pop a frozen cake in the microwave for 30 seconds and it’s amazing just like that with a cup of tea. Yum.

Ingredients

  • 1 cup almond milk (or soy)
  • 1 teaspoon apple cider vinegar
  • ¾ cup sugar
  • 1/3 cup coconut oil (or canola)
  • 1 teaspoon vanilla extract/essence
  • ½ teaspoon coconut extract/essence

Dry Ingredients:

  • 1 cup rice flour
  • 1 tsp guar gum
  • 1/3 cup desiccated coconut
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Method

Preheat oven to 170°C, line and grease an 8" round cake tin.

In a mixing bowl, combine milk and apple cider vinegar and allow to curdle.

Sift the dry ingredients together. 

Add the sugar, oil, and extracts to the milk and apple cider vinegar, combine. Mix the dry ingredients into the wet, adding a third of the dry ingredients at a time.

When all of the ingredients are combined, the batter will have some lumps and will be quite wet.

Pour into the prepared cake tin and bake for about 45-50 min or until a skewer inserted into the center emerges clean. Rest the cake in its tin for 10 min on a cooling rack before turning the cake out to cool completely.

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Yes the illustration is odd. That is what my frozen white cupcakes look like.