Dairy Free Apple Crisp

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Despite the fact the mercury is reading 85 degrees tonight as I write this, I am thinking Fall.  To help force my most-loved season along, the girls and I decided to pick our first-ever crop of apples from two of our apple trees and enjoy them for dinner in our favorite  baked apple form:  a crisp.

Because my youngest is still on a non-dairy diet, I continue striving to find new ways of tweaking our favorite recipes to make them dairy-free.  This recipe is one of those such experiments.  I wanted to substitute the butter in a traditional crisp, without losing the earthy, creamy flavor I think butter brings to the table.  I ended up using a combination of coconut oil, for the fat content, and whole wheat flour for the earthiness factor.  The crisp turned out quite nicely, without any hint of a coconut flavor that sometimes makes its way into recipes where I substitute butter with coconut oil.

I hope you enjoy this yummy fall treat!

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Dairy Free Apple Crisp

1/4 cup honey

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Heat the above ingredients in a small saucepan until the honey becomes runny.  Pour this mixture over 6 cups of sliced, fresh apples.

Pour the apple honey mixture into a 9X9 baking pan.

In a separate bowl, mix together:

2 cups rolled oats

1/2 cup whole wheat flour

1 teaspoon cinnamon

1/4 teaspoon salt

Cut in 5 tablespoons of coconut oil.  Crumble the oat mixture over the apple mixture.  Bake in a 350 degree oven for 45 minutes, or until the top is crunchy and golden brown.  Enjoy!

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

Dairy Free Ice Cream

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The littlest Fagan just celebrated her 4th birthday, and this soon-to-be-chef had been planning her party menu for months.  At the top of her list was The Pioneer Womans’ Blackberry Chip Ice Cream.  Well, unfortunately for my tiny girl, a few days before the big shebang, we were told by her new doctor to avoid dairy and refined sugar.  Huh.  This placed quite the damper on our birthday party edibles.

But never fear, dairy alternatives are here!  While big sis was at school, my little chef and I transformed our kitchen into a recipe test kitchen.  We tinkered away for a few days and came up with a fabulous dairy free, refined sugar free version of The Pioneer Woman’s ice cream.

I hope you enjoy this summer treat as much as we did!

Dairy Free Ice Cream

Put 1 cup blackberries (these can be fresh or frozen) and 1/2 local honey in a blender.  Blend until smooth and set aside.

Pour 2 13.5 oz cans of coconut milk into an ice cream maker.  Switch the ice cream maker on and allow to run for 3-5 minutes.  To the coconut milk, add 1 teaspoon vanilla.  Once the vanilla is incorporated, add the blackberry/honey mixture.

Allow the ice cream maker to run until you notice a creamy consistency begins to form.  Then add 3 oz. dairy free chocolate chips (we used these).  Run the ice cream maker until the chocolate chips are evenly distributed throughout the ice cream.

Store in an air tight container in the freezer until you are ready to eat.  (I suggest taking the ice cream out of the freezer about 5 minutes before you intend to serve it because the coconut milk tends to freeze pretty solid.)

Enjoy!

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*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.