As I’ve mentioned before, the littlest person in our family has a problem with dairy. For previous birthdays, I have just let him have cake with dairy icing and we would deal with any potential side effects. Since it was only once in awhile he was usually fine. But it was his birthday and I wanted him to be able to eat cake without any worries (well he was never worried, he’s only 2!).
Don’t get me wrong, this is not one of my healthy recipes. Other than being dairy-free, there is certainly nothing healthy about it. But for those of you who can’t handle dairy, I wanted to share this super delicious, and super easy, alternative.
For my first attempt I tried the recipe with just soy cream cheese but it wouldn’t aerate and thicken up so it did slide off the cake a bit (was still delicious though). It needed the added fat from the vegan butter. This final recipe though will satisfy even the most ardent of dairy lovers.
We had just eaten cake a couple days before, so I put this icing batch on some of my Healthy Banana Chocolate Chip Zucchini Muffins and it was delicious!
- 255g of your favourite soy cream cheese (I’ve tried both Creamy Sheese and Tofutti Better Then Cream Cheese)
- 1/2 cup vegan butter (I recently found the one pictured by Funky Fields. It tastes terrific, but it does have nuts in it so isn’t school friendly unfortunately)
- 3 cups sifted icing sugar (I try to buy an organic one from the bulk shop but when I run out I have to get the commercial one pictured from the grocery store)
- 1/2 cup unsweetened cacao powder (Quality matters here. Cheap ones just don’t taste right)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Add all the ingredients into your mixer.
- Mix on medium for about 3 minutes until the icing becomes light and fluffy.
- Eat, um, I mean spread onto cupcakes or cake.
Makes enough icing to easily ice a double layer cake or 24 cupcakes.
This recipe is adapted from the delicious one at Natasha’s Kitchen.
I am so excited to share this recipe! Sugar-free, sweetener-free, dairy-free, nut-free muffins that are really delicious! It has taken many trials (all of which my family has been happy to eat up!), and I finally found the winning recipe.
The big kids get so much sugar especially now that they are in school. With birthday parties, cupcakes at school, Easter disco, chocolates from sporting activities, canteen treats and Easter around the corner, the chocolate and candy seem to be coming in on a never-ending stream! I’m still trying to shelter my littlest from sugar but all he wants is whatever the big two have. He is also dairy intolerant so I was already having to modify recipes. Dairy-free recipes always seem to use some sort of nut milk though which isn’t allowed if I’m going to use the muffins for school lunches. I’ve searched and searched but ‘healthy’ recipes always have some sort of sweetener in them be it maple syrup, brown rice syrup, agave or even actual sugar. I knew there had to be a way to make actually healthy banana muffins that tasted fantastic.
In these muffins there is no sugar or other sweeteners (unless you add the optional chocolate chips), no dairy and no nuts. They do contain plenty of fruit, whole grains, healthy fats and even a vegetable! Everyone in the family loves the apple version, but my daughter is a bit of a chocolate fiend, so I make half and half apple and chocolate chip.
I like to make muffins that are on the smaller side to go into lunch boxes for my little people, so this recipe usually makes about 36 muffins. They freeze really well and can be pulled out when you are in a rush. I hope your family enjoys them as much as mine does!
- 2/3 cups melted coconut oil
- 4 eggs, preferably at room temperature
- 1/2 cup coconut yogurt
- 3/4 cups apple sauce
- 3 teaspoons vanilla extract
- 3 cups packed mashed ripe bananas (about 6 bananas)*
- 1 grated zucchini (about 1.5 cups)
- 1.5 teaspoons baking soda
- 2 tsp baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 4 cups wholegrain spelt flour
- 1 cup whole rolled oats
- 1 cup dark chocolate chips or chunks (I often cut up a Green & Black’s 70% organic dark chocolate bar)
- 3 medium apples cut into small chunks
- Preheat oven to 180 degrees Celsius fan forced (350 degrees Fahrenheit). Grease muffin tray with coconut oil if necessary. I use a silicone tray that does not require it.
- Melt the coconut oil in a large bowl if it is solid. Beat in the eggs, coconut yogurt, applesauce and vanilla. Mix until it looks creamy. I find the stand mixer works best for this.
- Add the mashed banana and grated zucchini. Set aside.
- Mix all the dry ingredients together in another bowl. If you can, get ‘help’ like I did.
- Stir the wet and dry ingredients together.
- Take half the mixture out and put in the other bowl.
- Add chocolate chips to one half and apple pieces to the other and stir until just mixed.
- Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake muffins for about 18 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy now or freeze some for later. Oh and remember not to feel guilty about eating them, because they are actually healthy!
*I find it best to use previously frozen bananas. Freezing them seems to break down the cell walls and makes the muffins moister.
^If you only want to make apple muffins, just double the apple and skip step 6.