Food Writing & Food Photography from a self-proclaimed Foodie

Posts tagged ‘dairy-free’

Easy Squeezy Blackberry Cobbler

I have been making peach cobblers for a long time, and have recently figured out a way to make it both low-carb AND milk-free (for those who need it).  I DID, however, discover that when I make it low-carb, the cobbler part doesn’t rise as much.  So when I found a super good deal on fresh blackberries, I jumped on them with full intentions of making a cobbler.  But I decided that I wouldn’t use the low-carb baking mix this time in order to have a full and fluffy cobbler; I did make it milk-free, but the choice of milk is always up to the person doing the cooking.


  • 2-3 cups of fresh blackberries
  • 2 tbsp. butter
  • 1 cup sugar
  • 1 1/4 cup flour
  • 1 cup milk (almond or soy milk for cow milk-free; regular milk otherwise)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp vanilla extract


  • Preheat oven to 325 degrees
  • In an 8 x 8 glass baking dish, melt butter
  • Sprinkle blackberries over melted butter; sprinkle lightly with granulated sugar
  • In a separate bowl, mix flour, sugar, baking powder, salt, vanilla, and milk – whisk thoroughly
  • Pour batter over top of blackberries
  • Bake for 30 minutes and check; cook until cobbler is light brown
  • Serve with vanilla ice cream (soy or dairy-free ice cream for those with dairy issues)

Dairy-Free Rice Pudding

After making dinner the other night, I was craving something for dessert, but didn’t want something that was super-sweet.  Rice pudding sounded good, but it typically has so much milk in it that I worried about my dairy allergy.  So I did what I do regularly – I just changed it up a bit!  I created a dairy-free rice pudding, not overly sweet, with hints of cinnamon and Agave nectar (instead of honey).  SO GOOD!  Enjoy!


  • 3/4 cup leftover Jasmine rice (already cooked)
  • 3/4 cup Almond Milk
  • 1/4 tsp. cinnamon
  • 3 packets Truvia sweetener
  • 1/4 cup sliced almonds
  • 1 tsp. Agave nectar


  • In a saucepan, mix cooked rice with almond milk, cinnamon, and sweetener
  • Cook over medium heat until the mixture thickens and comes to a boil
  • Once boiling, lower heat to low and let cook a few more minutes, until a little thicker
  • Turn heat off, cover, and let stand for a few minutes to thicken up some more
  • Spoon into serving bowls, drizzle Agave nectar over pudding and sprinkle sliced almonds on top

Low-Carb, Dairy-Free Peach Cobbler

I’ve had my own simple recipe for peach cobbler for years, but now that I pay more attention to the things that I’m eating, I’ve had to change things up once again.  I was craving peach cobbler this weekend, and decided to give it a try with my low-carb baking mix (instead of flour), and almond milk rather than cow’s milk.  The cobbler turned out a bit less “fluffy” than its flour/milk counterpart, but the flavor was really good and it didn’t bother my allergies.  THIS was a huge success in and of itself!                                                                                         


  • 1 cup low-carb baking mix (substituted for white flour)
  • 1 cup sugar (or Truvia – look up conversion)
  • 1 cup almond milk (substituted for cow’s milk)
  • 1 tbsp. vanilla extract
  • 1 tsp. baking powder
  • 1 can peaches, in lite syrup


  • Preheat oven to 350 degrees
  • In mixing bowl, whisk together dry ingredients:  low-carb baking mix, sugar, baking powder
  • Add in wet ingredients:  milk and vanilla
  • Pour this batter into a square baking dish, sprayed with non-stick cooking spray
  • Add peaches – just pour, or spoon, from the can all throughout the batter; pour syrup in as well, if extra peachy flavor is desired
  • Bake for 45 minutes, then check – crust should be golden brown and bubbly
  • If not ready, bake for 15 additional minutes and check again