Deciding to be dairy free was a hard decision.  I LOVE to eat so the thought of being told (again) what I can’t eat just kills me.  So to make up for all the delicious cheesy and creamy foods I can not consume, I have searched and created a few creations to help me cope.

This first recipe was found at a cooking blog called Silvana’s Kitchen (thanks Aunt Shannon).  Its a site specifically for those who can not eat dairy or gluten.  I am not a big chocolate fan but for some reason I’ve craved it since I can’t have it.  I have found several mouthwatering dark chocolate bars, but I wanted something that could top my coconut ice cream.  This recipe was my answer.  Its essentially Nutella, but without the dairy,

One of the ingredients are blanched hazelnuts.  I had no clue what they looked like so I included a picture here if you are interested.  By the way, these are hard to find.  I was able to find them at Whole Foods.

I have a nice food processor, but its not top of the line so my chocolaty concoction had a few lumps.

It will last for about a month in the fridge (not that it will last that long). 

This next recipe was given to me over a year ago before Brooks was born. I had gotten it from a friend  (who got it from this site) because I loved the taste and it was easy to make.  This recipe has been well used.  The original print out has stains all over the paper (I good sign that its a good recipe).   I have tinkered with it to make it to my liking.

Basic Dairy Free Scones

I got a bit artsy with this shot.  The butter pictured is not actually butter. Its called Earth Balance and it has become a staple in our house.

Of course, Brooks had to get in on the action.  He did a great job of mixing  . . . 

and stirring  . . . .

and more stirring . . . 

and even entertaining his brother.

I usually make these with blueberries, but I got crazy and did a raspberry/almond mix.

I decided to be a bit naughty (since I won’t be using cream) and add sugar on top of each scone.

Brooks couldn’t wait for the finished product.

And here’s Brooks doing his yummy scone dance.

Here’s the recipe:

– 1 1/2 cups whole wheat flour*

– 1/2 cup of all purpose flour

– 1/4 cup of nectar agave**

– 3 tbsp of sugar (plus more for sprinkling)

– 2 tsp of baking powder

– 3/4 cup almond milk (unsweetened)

– 4 tbsp butter substitute (you could also use real butter)

– 1 egg

– 1/3 cup of fruit

– 1/4 tsp of pure vanilla extract***

1. Preheat oven to 400 degrees F. In a large bowl, combine flour, sugar, and baking powder.

2. Add butter to the flour mixture and crumble with your hands until it forms small lumps.

3. Beat egg and add to flour mixture.  Next add the milk and mix carefully – do not over mix!

4. Carefully fold in fruit.

5. Scoop 1/4 cup size scones 2 inches apart on a greased baking sheet.

6. Bake for 15 minutes or until golden.

* I usually don’t have enough whole wheat flour and have used more all purpose and it comes out fine.  As long as you have 2 cups.  

**You could use sugar in place of the agave nectar.  You could also try honey, but I’ve never tried 

that before.

***I used almond extract to make the raspberry/almond scones.