Monday: Quick Meatball Salad and Fresh Fruit
Tuesday: Roasted King Salmon with Apple Butter Sauce (I will use Eden Food’s Apple Butter, canned coconut milk for the heavy cream and casein-free Ghee for the butter), Roasted Butternut Squash with Herbes de Provence, Steamed Broccoli
Wednesday: Garlicky Chicken Thighs in Red Pepper Sauce and Salad
Sunday: Homemade Chicken and Noodles this recipe will need a major overhaul in order work with my family’s current dietary needs, (my husband has been craving this lately…I think he should have to try and figure it out, don’t you?). Kidding aside, I think I will tinker with the Allergy-Friendly Pasta Dough recipe I shared last year (will let you know how it goes). Being the lone grain-free pea in our pod, I will enjoy the soup sans noodles.
Last year, I managed to whip up some dairy-free caramel that worked great for caramel apples!
The recipe is not corn or refined sugar free, but I plan on trying again this week, using coconut sugar in place of the brown sugar, my corn and soy-free version of Mattie’s Vegan Butter (I will get that recipe posted later this week), full fat coconut milk instead of the MimicCreme and in place of the Lyle’s Golden Syrup, I’m thinking I will try a spin on the beet sugar syrup which I used in my corn and egg-free marshmallow recipe (using coconut sugar in place of the beet sugar). I’ll let you know how it goes.
Unless I decide to scrap it and take a nap instead…just thinking about all those substitutions made me tired, LOL! 😀
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