As most of you know, my last two children have dairy and soy protein intolerance. Little did I know that once you have a child with such an intolerance, subsequent children have a very high likelihood of also being intolerant. I really, really want to breastfeed this new baby. So, I have made the decision to go dairy-free before the baby is born. I am 18 weeks right now and my goal is to be completely dairy-free by 20 weeks. I want to be good at not eating dairy long before those sleepless nights arrive and I am in a fog.
So I have been tweaking recipes, searching for new recipes and searching for dairy substitutes that are not yucky. This morning, I made Dutch Apple Bread. The recipe is filled with dairy. So I started making changes as I added ingredients to the bowl. It turned out delicious! Everyone agreed.
Here is the dairy-free version:
Dutch Apple Bread
1/4 cup coconut oil
1/4 cup applesauce
1/2 cup sugar
1 tsp. vanilla
Cream together these ingredients, then add:
2 cups flour (I used 1 cup white and 1 cup whole wheat) I also added a couple of Tbsp. of flax meal.
1 tsp. baking soda
1/2 tsp. salt
1/3 cup rice milk with a couple of drops of lemon juice to make it slightly like buttermilk
Mix all of this into the oil mixture.
1 cup chopped apple (I think next time I would add a little more)
1/3 cup chopped pecans
Stir these into the batter and pour into bread pan.
1/3 cup flour
2 Tbsp. sugar
2 Tbsp. brown sugar
3/4 tsp. cinnamon
3 Tbsp. coconut oil
Mix and sprinkle on top of bread. Bake at 350 degrees for 55 minutes. Enjoy!