I realised the other day that mummybakesdairyfree has been going for 18 months now. When I started the blog it was a way to collect together the dairy free recipes I was using for my little one. I had started posting pics of little one’s meals on Instagram and it all went from there. At the time I never imagined still doing it 18 months later. In all honesty, I didn’t think I would have a reason to as I really hoped my daughter would have grown out of her allergies. If you’ve followed our journey you would know that that hasn’t been the case (in fact we’ve added some more allergies and intolerances to the mix!). So I most definitely did not think that I would be nominated for an award! But here we are. Nominated in two categories for the very first Allergy Blog Awards UK. I am beyond proud that my blog has been useful to other allergy sufferers and parents, and to be nominated is the dairy, egg, soya and nut free icing on the cake!! To be shortlisted would be an honour (and I’m going to heavily direct you to where you can vote for me below), however at the very least it’s given me a chance to reflect on what my blog means to me and I’m very grateful for that.
I also took the time to look over some of my first posts. My very first post Banana and Oat Breakfast Muffins is still one I frequently make. I’ve updated it a little and wanted to share with you my tweaks. But before you forget (hahaha), here is how you can vote for us!
I’ve been nominated in the Parent Allergy Blog category and the Free From Recipes Category. So please feel free to vote for me in both before the end of November 2017. You can also read my interview on the Allergy Blog Awards UK website here.
Banana & Oat Breakfast Muffins (18 months later)
* 3 tsp coconut sugar
* 25 g dairy free spread, I used Flora Freedom
* 2 large ripe bananas
* 100 ml milk, I used Oatly
* 1/2 tsp bicarbonate of soda
* 1 tsp baking powder
* 1/2 tsp cinnamon
* 55 g porridge oats
* 100 g wholemeal plain flour
1. Preheat the oven to 190C/gas mark 5.
2. Line a muffin tin with paper cases.
3. Melt the DF spread and coconut sugar in a saucepan.
4. Sift together all the dry ingredients in a bowl.
5. Mash the banana and mix with the coconut and DF spread.
6. Add this mixture and the DF milk to the dry ingredients, stirring until mixed lightly.
7. Spoon into the muffin cases.
8. Bake for 25 minutes until golden brown and firm to touch.
* Dairy, egg, soya and nut free. Vegan.
* Makes 10 muffins
* 45 minute total make time
* You could also add a tbsp of chia seeds into the dry ingredients for extra bite