These recipes will not knock your socks off due to creativity. They will probably not be shared all over Facebook. But, they are yummy, dairy free, egg free, and very budget friendly. That means these recipes are PERFECT for us.
Oatmeal: Told ya. Not creative. But healthy and safe. I buy a huge container of quick oats for around $2. Use a microwave safe bowl. Scoop 1/4 c of quick oats in the bowl and add 1/2 c almond milk (or any non-dairy milk or water). Microwave for approximately 90 seconds. Mix well and add desired toppings. I use a little bit of brown sugar and toss in frozen blueberries for SG’s oatmeal. For myself I only use brown sugar. The Huzz doubles this recipe and prefers to use water instead of almond milk. This is SO much cheaper than buying the pre-flavored packets at the store. And it’s just as quick to make! I use the Target brand because it’s cheaper and SG is fine eating it. Note: The basic recipe of how to microwave this recipe is on the back on the container. The recipe I used comes from that but the add on ideas are mine. I do omit the salt.
Cream of Wheat: Yummy, creamy, hot and sweet! My sweet Mom makes this with evaporated milk and it’s DELISH! However, canned food and anything dairy is outlawed in our house. I follow the basic directions on the back of the box, but use almond milk (not water!), omit the salt, and add sugar. I use a little more than 1/4 c sugar for the 4 servings recipe. I add the sugar when I add the milk and when it boils, whisk in the cream of wheat. The key is to whisk and stir the entire two and a half minutes once the cream of wheat is added. I hate lumps in my cream of wheat. I know the sugar isn’t that healthy, but it’s soooo good!
Pancakes: I’ve tried several different homemade pancake mixes. Some were good, some were blah. Then I found this recipe from Once a Month Mom. We LOVE it! The best part is, the recipe makes a giant batch of dry mix, which means I just have to add the wet ingredients when I want to make pancakes. So convenient! Click to here to see the recipe from Once a Month Mom. I adapted the recipe to make it dairy and egg free. Here are the changes I made:
- Use non-dairy milk instead of cow’s milk
- Use safe margarine or vegan buttery sticks instead of butter
- Use one cup of pre-packaged natural applesauce for the egg
These pancakes taste “normal” to us. You can always mix in a few safe chocolate chips or frozen blueberries to spice it up a bit. These freeze beautifully. We always have leftover pancakes, which is awesome for those mornings when I’m exhausted and need an easy breakfast for SG.
I also shared links to two great vegan recipes in my “Vacationing with Food Allergies” post. Click here to read it and find the links to blueberry muffins and banana bread. They are delicious and also freeze well.
Mealtimes with special diets can be challenging, but over time, it does get easier. Do you have any yummy dairy free and egg free breakfast ideas to share? Please do!