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.

Cherry Pomegranate Frozen Yogurt

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It seems that it has been some time since I have shared one of my recipes in this space, so today is the day my friends.  Today I bring you yet another of our family’s experiments with a cow’s milk dairy free recipe.  My girls just love this frozen yogurt recipe I concocted, and I hope you and your family enjoy it as well.  It is incredibly simple, so you can whip it up on no time for a fun, summer snack.

Cherry Pomegranate Frozen Yogurt

10 oz dark sweet cherries (these can be fresh or frozen and thawed)

1/2 cup honey

1 cup 100% juice pomegranate juice

1 cup yogurt (We use goat’s milk yogurt, but any yogurt would work great.)

Add the cherries and honey to a blender.  Blend until smooth.  Next add the juice and the yogurt.  Pulse a few times in the blender until combined.  Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.  Enjoy!

*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.