Quick Dairy Free Recipes

With about 75 percent of the African-American population being lactose intolerant, it makes perfect sense to share some dairy-free (but still tasty!) recipes, such as homemade ice cream and macaroni and cheese – yep, you can still eat all your favorite comfort foods. From breakfast to lunch and dinner, here are four dairy-free recipes you won’t be able to resist. Not lactose intolerant? No problem! You’ll love these recipes, too, so much that you won’t even miss the real thing. Trust me.

Breakfast: Gluten and Lactose-Free Cinnamon Apple Drop Scones

Prep time: 10 minutes; Cook time: 10 minutes; Total time: 20 minutes; Makes 8 servings

What you’ll need:

For the scone:

1 cup of Bob’s red mill gluten-free biscuit and baking mix

1 tablespoon brown sugar

1/3 teaspoon cinnamon

3 tablespoons vegetable shortening

½ cup almond milk

1 egg

1 apple, chopped

For the topping:

4 tablespoons white sugar

1/3 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees F.
2. In a mixing bowl, whisk together the Bob’s Red Mill biscuit mix, brown sugar and cinnamon.
3. Add the shortening mix until it resembles coarse crumbs.
4. Stir in almond milk, egg, chopped apple. Do not over mix.
5. Drop large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
6. Sprinkle cinnamon-sugar topping over scones.
7. Bake for 9-10 minutes or until tops are very lightly browned.
8. Serve warm with jam.

Recipe originally appeared on [Food.com].

Lunch: Lunch Box Quinoa Salad with Veggies

Prep time: 10 minutes; Cook time: 20 minutes; Total time: 30 minutes; Makes 4 lunchbox servings

What you’ll need:

• ¾ cup water
• ½ cup uncooked quinoa, rinsed
• ¼ cup red bell pepper, chopped
• ½ small red onion, finely chopped
• ¼ teaspoon curry powder
• 2 tablespoons chopped fresh cilantro
• ½ lime, juiced
• ¼ cup minced carrots
• ¼ cup green peas
• salt and ground black pepper to taste

Directions:

1. Cook quinoa: bring water to a boil, pour quinoa. Reduce heat to a low/simmer until water has been absorbed (about 15 minutes).
2. Pour cooked quinoa into a mixing bowl, and chill in refrigerator until cold (about 30 minutes).
3. Remove quinoa from fridge and stir in the red bell pepper, red onion, curry powder, cilantro, lime juice, carrots, and peas. Season to taste with salt and pepper. Chill before serving.

Recipes originally appeared on [MOMables.com].

Dinner: 10-minute Lactose-Free Mac & Cheese

Makes 4 side-dish servings and 2 main-dish servings

What you’ll need:

• 8 ounces uncooked small elbow macaroni, rigatoni or penne pasta
• 1 cup reduced-fat lactose-free milk
• 1 tablespoon cornstarch
• 1 /2 tablespoons warm water
• 4 ounces Cabot Alpine Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoon salt
• Crumbled bacon (optional)

Directions

1. In a large pot of boiling salted water, cook pasta according to package directions, about 7 minutes.
2. Meanwhile, in medium saucepan, bring milk to simmer over medium heat, stirring often so it doesn’t scorch on bottom of pan.
3. In small cup or bowl, completely dissolve cornstarch in water; stir into milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat. Add cheese, mustard and salt, stirring well.
4. Drain pasta. Combine with sauce. Serve topped with bacon, if desired.

Recipe originally appeared on [Cabot Cheese].

Dessert: Paleo Coconut Milk Ice Cream Recipe – Strawberry Rhubarb Swirl

Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; Makes 6 servings

What you’ll need:

• 2 cups strawberries, sliced
• 2 medium bananas, very ripe, sliced
• 2 small stalks rhubarb, chopped
• ¼ cup raw honey
• ⅔ cup canned coconut milk

Directions

1. Lay the strawberry and banana sliced out on a parchment lined baking
2. sheet, spacing so that the slices are not touching each other. Freeze
3. overnight, or until firmly frozen.
4. Place the chopped rhubarb and honey in a small saucepan. Bring to a
5. simmer. Cover and let simmer on medium heat for about 10 minute, stirring
6. occasionally. Rhubarb should break down and the mixture should be jam-like
7. in consistency. Place the rhubarb mixture in a air-tight container and
8. refrigerate overnight, or until cold.

To make the ice cream:

1. Place the frozen banana and strawberry slices in a high-speed blender and
2. pulse until the fruit becomes “crumb-like” and breaks up into small
3. pieces. Add the coconut milk and blend until the mixture is smooth and
4. creamy. You may need to push the mixture back down several times until
5. this happens.
6. Scoop the ice cream into a bowl and stir in the rhubarb mixture, swirling
7. it through the strawberry ice cream. Scoop into dishes and serve
8. immediately.

Recipe originally appeared on [My Natural Family].