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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Stack of dairy-free pancakes with a wedge of lemon
Dairy-free pancakes
A star rating of 4.4 out of 5.8 ratings

Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance

Coconut, caramel & pecan dairy-free ice cream served in a cone
Coconut, caramel & pecan dairy-free ice cream
A star rating of 2.5 out of 5.4 ratings

Catering for a dairy-free diet doesn’t need to mean missing out on dessert. Enjoy this easy, creamy coconut, caramel and pecan ice cream as a treat

Florentine dairy-free pizza
Florentine dairy-free pizza
A star rating of 4.7 out of 5.3 ratings

Hit your 5-a-day target in one go with this crisp pizza piled high with veg, suitable for the lactose-intolerant

Nutrition: Per serving

  • kcal167
  • fat5g
  • saturates0.7g
  • carbs23g
  • sugars10g
  • fibre3g
  • protein5g
  • salt0.85g
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6 and line a muffin tin with 10-11 cases and very lightly oil them (otherwise the fat-free mixture tends to stick to the paper). Alternatively, use silicone cases. Put the pumpkin in a bowl, partially cover so steam can escape, then microwave on full power for 5 mins. Mash the cooked pumpkin with the spices until smooth. Allow to cool.

  • step 2

    Beat the yogurt, eggs, oat milk and maple syrup into the pumpkin, then fold in the flour, raisins and baking powder until well mixed. Add a drop more milk if required. Scoop into the muffin cases and sprinkle over the pecans. Bake for 20-25 mins until risen and firm. Leave to cool and serve. Will keep chilled for up to three days in an airtight container.

Recipe from Good Food magazine, October 2022

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Comments, questions and tips (3)

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Overall rating

A star rating of 1 out of 5.2 ratings

Chrissie Holland

These were too wet and collapsed like undercooked Yorkshire pudding

coldham923

I think there is something wrong with the quantities - the muffins were very soggy, like wet bread, so maybe ratio of dry ingredients to wet insufficient for the amount of liquid. A shame - have wasted all these ingredients and my time.

Biddlybong

Having looked at the ingredients it does seem that there is not enough flour for all the wet ingredients. I always add more flour at the end if my dough is too wet. You can tell if it is too liquidy once everything is incorporated, as you have an idea of the consistency of cake batter

wingo84

question

Any idea what I could use instead of eggs?

p13pJ62TNAw

You could use ground flax seeds / chia seeds (1 tablespoon ground flax/chia seeds + 3 tbsp water = 1 egg). You can also substitute with apple sauce (1/4 cup applesuace = 1 egg) or mashed banana = (1/2 banana = 1 egg). There are also egg replacers available, use per package instructions.

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