Milk free recipes for toddlers

Ingredients

• 125g plain flour
• Half a teaspoonful of caster sugar
• One egg
• 300ml appropriate formula/milk alternative
• Fresh blueberries or other soft fruit
• Vegetable oil

Method

1. Sift the flour and sugar into a bowl.
2. Whisk the egg and the formula milk/milk alternative together and gradually add this mixture to the flour, beating continuously until you have a smooth batter.
3. Fold in the blueberries.
4. Heat the oil in a frying pan over a medium heat until you see a faint haze.
5. Ladle the batter into the pan to make several thin discs approx. five cm across.
6. When the mixture has set into shape ensure that the underside is golden. Turn the pancakes over with a palette knife and cook for a few seconds to brown.

Ingredients

• One egg
• One tablespoonful appropriate formula/milk alternative
• One tablespoon cooled boiled water

Filling

• Two to three button mushrooms
• One tomato
• One tablespoon dairy-free margarine

1. Whisk together the egg, water and formula/milk alternative and then add the cheese. Set aside.
2. Skin the tomato by scoring with a cross then placingin boiling water for one minute. The skin should then come off easily. Cut the tomato in half and carefully remove the seeds.
3. Chop the tomato and finely slice the mushrooms.
4. Make the filling by frying together the tomato and mushrooms in half the dairy-free margarine until soft. Set aside.
5. To make the omelette melt the remaining margarine in a non-stick frying pan. Pour in the egg mixture and cook over a gentle heat until completely set throughout.
6. Place the tomato and mushroom filling onto half the omelette then flip over the other half to make a lid. Serve immediately.

Ingredients

• 250g white fish and salmon (fresh or frozen)
• 400ml appropriate formula/milk alternative
• 50g broccoli florets
• One teaspoonful chopped parsley
• 75g dairy-free margarine
• 50g leeks, finely chopped
• 50g plain flour
• 200g potatoes, peeled and diced

Method:

1. Preheat the oven to 190ºC/375ºF/gas mark five.
2. Cover the whole fish in 350ml of formula/milk alternative and bring to the boil. Reduce the heat and simmer gently for three minutes. Strain and set the milk aside. Skin and flake the fish ensuring all bones are removed.
3. Divide the broccoli into small florets and cover with boiling water. Simmer for two minutes or until soft, then drain.
4. Heat 50g margarine and fry the chopped leeks until golden, then reduce the heat, cover the pan and cook until very soft.
5. Remove from the heat, add the flour and stir until a paste is made.
6. Gradually stir in the reserved formula/milk alternative then return the pan to the heat until the sauce thickens. Bring to the boil, reduce the heat and simmer gently for one minute.
7. Add the fish, broccoli and parsley and stir in gently.
8. Place in a heatproof dish and set aside. Peel and dice the potatoes. Bring to the boil and simmer until soft. Drain and mash. Add the remaining 25g margarine and 50ml formula/milk alternative and stir until creamy. Fork on top of the fish mixture and brush with formula/ milk alternative.
9. Cook in the centre of the oven until golden brown.

Ingredients

• 50g pasta spirals
• 100g tuna (drained)
• One tomato
• 50g courgette
• One red onion
• 75g dairy-free margarine
• 50g plain flour
• 360ml appropriate formula/milk alternative
• 50g soya cheese, finely grated

Method

1. Cover the pasta in boiling water and simmer gently until soft.
2. Drain the tuna, flake and set aside.
3. Peel and finely chop the onion. Melt 25g margarine in a frying pan and fry the onion gently until soft without colouring.
4. Peel the tomato by cutting a large cross in the skin and stand in boiling water for one minute. The skin should then come away easily. Cut the tomato in half and carefully remove all the seeds.
5. Dice the courgette and tomato and add them to the onion. Carefully stir in the tuna, put on the lid and cook gently for five minutes.
6. To make the sauce, melt the remaining margarine (50g) in a pan. Remove from the heat, stir in the flour and whisk in the formula/milk alternative.
7. Return to the heat, stirring constantly until boiling and simmer gently for one minute. Add the cheese and continue to stir until melted.
8. Combine the pasta with sauce, then top with the tuna topping.

Ingredients

• 200g potato
• 60ml appropriate formula/milk alternative
• 25g dairy-free margarine
• One tablespoon vegetable oil
• 250g lamb mince
• One small onion, finely chopped
• One quarter teaspoonful fresh garlic, crushed (optional)
• 50g carrots
• 50g green peppers
• 40g mushrooms, finely chopped
• One teaspoonful tomato purée
• One pinch mixed herbs (optional)
• One teaspoonful flour

Method

1. Preheat the oven to 190ºC/375ºF/gas mark five.
2. Peel and dice the potatoes. Place in a pan with cold water, bring to the boil and simmer until soft. Drain and mash. Stir in the margarine and formula/milk alternative.
3. Heat the oil in a pan and gently fry the onions and garlic until soft, without colouring.
4. Add the mince and fry until browned, stirring from time to time to prevent it sticking together.
5. Finely dice the carrots and peppers and add to the mince over the heat. Add the mushrooms.
6. Stir in the tomato purée, mixed herbs and plain flour.
7. Cover with water, bring to the boil and simmer for 30 minutes.
8. Place the mince in an ovenproof dish and fork or pipe the mashed potato on top. Brush with formula/milk alternative and bake in the oven until golden brown.

Ingredients

• One tablespoonful of oil
• One clove garlic, crushed (optional)
• 160g lamb, diced into bite-sized pieces
• One small potato
• One tablespoonful parsley, finely chopped
• Half a teaspoonful corn flour
• Half a small onion, chopped finely
• 125g mixed vegetables, cut into small chunks (for example, carrots, peas, courgettes, leeks, peppers)
• Two tablespoons tomato purée
• 100ml appropriate formula/alternative milk

Method

1. Place the vegetables in a saucepan with 100ml of water and bring to a boil and then simmer gently until cooked.
2. Fry the onion and garlic gently in the oil for about a minute.
3. Add the meat and cook for about five minutes until browned.
4. Slowly add the vegetables and the water used to cook them in then add the tomato purée and parsley.
5. Gradually add the appropriate formula/ milk alternative to the corn flour whilst mixing and then add to the meat and vegetables.
6. Simmer slowly for 10-15 minutes until the meat is cooked
7. Serve with mashed potato or rice.

Ingredients

• 200g vegan tofu or Quorn (check ingredients)
• One tablespoonful of olive oil
• One small onion, peeled and chopped
• One small clove garlic, peeled and crushed
• One teaspoonful ground cumin
• Half a teaspoonful ground turmeric
• One quarter of a teaspoonful cardamom powder
• One quarter of a teaspoonful of ground coriander
• One quarter of a teaspoonful of ground cloves
• One quarter of a teaspoonful of cinnamon
• One pinch of ground ginger
• 150ml appropriate formula/milk alternative
• 50g creamed block coconut
• Two tablespoonful’s of natural soya yoghurt
• One teaspoonful of fresh coriander, finely chopped

Method

1. Heat the oil in a frying pan. Add the spices and cook for one minute, stirring continuously.
2. Add the onion and garlic then reduce the heat and cook until the onion is soft.
3. Add the formula milk/alternative milk and coconut and simmer gently for 15 minutes.
4. Dice the tofu or Quorn into small pieces, add to the pan and simmer for a further five minutes.
5. Remove from the heat, stir in the yoghurt and coriander. Serve with plain rice.

Ingredients

• One tablespoonful of vegetable oil
• Half small onion, finely chopped
• Half carrot, diced
• Half green or red pepper, diced
• Half courgette, diced
• 100g chicken, diced
• Quarter teaspoonful Chinese spice powder (optional)
• 100ml appropriate formula/milk alternative
• Half small can pineapple chunks in natural juice
• One teaspoonful corn flour

Method

1. Heat and fry onion until softened, then add the chicken and brown.
2. Add the vegetables and fry for three minutes.
3. Gradually add the milk to the corn flour while mixing.
4. Add to the meat, together with the pineapple and spice powder.
5. Simmer for a further 10-15 minutes until the meat is cooked.
6. Serve with boiled rice, couscous or noodles (please check the food label carefully).

Ingredients

• 400ml appropriate formula/milk alternative
• 50g flour
• 50g dairy-free margarine
• 100ml milk-free vegetable or chicken bouillon
• 100g smoked ham (check ingredients)
• One onion, finely chopped
• One and a half teaspoons Italian seasoning
• Pepper to taste

Method

1. Make stock as directed on packet and measure out 100ml.
2. Mix the stock together with the formula.
3. Melt the margarine in a saucepan and fry the onion for a few minutes until tender.
4. Add the flour and stir vigorously to form a smooth paste.
5. Over a medium heat, gradually add the formula and stock in small amounts stirring continuously.
6. Simmer the sauce for five minutes until it thickens.
7. Cut the ham into small pieces and add to the sauce.
8. Flavour with the Italian seasoning and pepper to taste. Serve over pasta, rice or baked potato.

Ingredients

Turkey Meatballs

• 25g dairy-free margarine
• 500g turkey mince
• Half a small onion, finely chopped
• One small apple, grated
• Six tablespoonful’s of breadcrumbs
• One tablespoon fresh sage, finely chopped
• One tablespoon fresh thyme, finely chopped
• Plain flour – for dusting

Red Pepper Sauce

• 50g dairy-free margarine
• 50g onions, finely chopped
• Two red peppers, chopped
• 500ml passatta (sieved tomatoes)
• 100ml vegetable stock
• One teaspoonful dried mixed herbs
• One teaspoonful sugar

Method

1. Preheat oven to 180°C/350°F/Gas Mark four.
2. To make the pepper sauce; melt the dairy-free margarine in a pan and stir fry the onion until soft. Add the peppers and fry for five minutes. Add the passata, vegetable stock and other ingredients and bring to the boil. Cover and simmer for 20 minutes, stirring frequently.
3. Purée the mixture with an electric hand blender. Add a little vegetable stock if the mixture is too thick.
4. To make the meatballs; mix all the ingredients together and season to taste. Shape the mixture into walnut sized balls.
5. Dust with a little flour and place in a greased oven proof dish.
6. Bake in the oven for 20 minutes. Turn them over half way through the cooking time.
7. Remove from the oven, pour over the red pepper sauce and return to the oven until heated through. Serve with cooked rice or noodles.

Ingredients

• 50g plain flour
• 120ml appropriate milk
• 1 egg
• Vegetable oil

Method

1. Pre-heat oven to 190 ºC (gas mark six).
2. Make a batter by whisking flour, egg and milk together.
3. Pre-heat an oiled non-stick muffin tin for five minutes.
4. Cook in the oven for 15-20 minutes or until golden brown.

Ingredients

• Two and a half teaspoons of milk-free custard powder
• 100ml appropriate milk
• One and a half teaspoons of sugar

Method

1. Mix the custard powder and sugar together with two tablespoons cold milk.
2. Gently warm the rest of the milk in a saucepan.
3. Remove from heat and add to the custard mixture stirring continuously.
4. Pour the mixture back into the saucepan and gradually bring to the boil stirring continuously.
5. Allow to cool and serve warm or cold.

Ingredients

• One tablespoonful ground rice/rice flakes
• One teaspoonful sugar
• 120ml appropriate milk
• A few drops vanilla essence

Method

1. Put rice and sugar into a saucepan and gradually add the milk.
2. Mix well and add vanilla essence.
3. Bring to a boil and simmer for five minutes, stirring occasionally.
4. Allow to cool.
5. Can be served with a fruit purée topping.

Ingredients

• 50g dairy-free margarine
• 150g caster sugar
• 2 eggs
• 225g self-raising flour
• One level teaspoonful of baking powder
• Two bananas, large and very ripe
• 60ml appropriate formula/milk alternative

Method

1. Preheat the oven to 190ºC/375ºF/gas mark five.
2. Grease and flour a loaf tin.
3. Cream the margarine and sugar together until pale and fluffy.
4. Beat in the eggs together with a spoonful of the sifted flour.
5. Fold in the remaining flour and baking powder.
6. Mash the bananas and stir into the cake mixture together with the formula/milk alternative, a tablespoon at a time. Do not make the mixture too wet.
7. Transfer to the tin and bake on the centre shelf for 45 minutes until the loaf is golden and springy to the touch, and has shrunk a little from the sides of the tin.
8. Turn out onto a wire rack to cool.

Ingredients

• 150g (five to six slices) white bread (check ingredients)
• Dairy-free margarine to grease
• 100g sultanas (or dried apricots, chopped)
• Two eggs
• 40g caster sugar
• 500ml appropriate formula/milk alternative
• One teaspoonful of vanilla extract
• Half a teaspoonful of ground mixed spice (optional)
• Two tablespoonful’s of Demerara sugar

Method

1. Preheat the oven to 150˚C/300˚F /gas mark six.
2. Cut the crusts off the bread and spread generously with dairy-free margarine. Cut into small triangles.
3. Grease an ovenproof dish with margarine and arrange half the triangles overlapping in one layer in the bottom of the dish, buttered side down. Sprinkle with half the sultanas.
4. Repeat to make a second layer.
5. Make the custard by whisking together the eggs, sugar and milk together. Add the vanilla extract and mixed spice.
6. Pour the custard over the bread and leave to stand for thirty minutes.
7. Sprinkle with Demerara sugar and bake for one hour until set and the top is crisp and golden.

Ingredients

• 90g dairy-free margarine
• 200g caster sugar
• One teaspoonful of vanilla extract
• 35g cocoa powder
• 12g drinking chocolate powder (check ingredients carefully as some brands contain milk products)
• 150g plain flour
• Two and a half teaspoons baking powder
• 225ml appropriate formula/milk alternative
• 225ml water

Method

1. Preheat oven to 180˚C/350˚F/gas mark four.
2. Cream all the margarine and 100g sugar together until white and fluffy.
3. Stir in the vanilla extract.
4. Sift together 20g cocoa powder, the drinking chocolate powder, plain flour and the baking powder.
5. Fold into the creamed mixture.
6. Add the formula/milk alternative and beat until smooth.
7. Pour the mixture into a baking dish approx. 15cm x 10cm.
8. Take a small bowl and mix the remaining cocoa and sugar together. Sprinkle over the mixture in the baking dish.
9. Pour the water over the mixture in the baking dish. Do not stir.
10. Bake for 45 minutes. The mixture separates into a sponge layer on top with a chocolate sauce underneath.

Ingredients

• 100g dairy-free margarine
• 50g granulated sugar
• 50g light brown sugar
• One teaspoonful of vanilla essence
• 125g plain flour
• One and a half teaspoons baking powder
• Half a teaspoonful of bicarbonate of soda
• 75g porridge oats
• 150g raisins

Method

1. Preheat oven to 190˚C/375˚F/Gas mark five.
2. Cream the margarine and sugars together.
3. Add the vanilla essence.
4. Sift flour, baking powder and bicarbonate of soda into the margarine/sugar and beat.
5. Add the raisins and oats.
6. Form dough into 20 walnut sized balls.
7. Place on a greased baking tray and press down.
8. Bake for 12 minutes until golden brown and place on a wire rack to cool.

Ingredients

• 100g self-raising flour
• 50g cocoa powder
• Three teaspoons baking powder
• 250g castor sugar
• One and a half teaspoons of vanilla extract
• Nine tablespoons oil
• 350ml water

‘Butter’ Icing

• 150g icing sugar
• 25g cocoa
• 75g dairy-free margarine
• One teaspoon vanilla essence
• Two tablespoons formula/milk alternative

Method

1. Preheat oven to 170˚C/325˚F/Gas Mark three.
2. Grease two 22cm/eight inch) cake tins and line with greaseproof paper.
3. Sift flour, cocoa, and baking powder into a bowl.
4. Add sugar, vanilla, oil and water.
5. Mix well to a batter consistency.
6. Pour the mixture into the prepared tins and bake for 30-40 minutes until the cake springs back to a light touch in the centre.
7. Carefully turn the cakes out onto a wire rack to cool, removing the greaseproof paper.
8. To make the butter icing, cream the sugar and margarine together. Add in the cocoa, vanilla essence and formula/milk alternative and mix well.
9. Sandwich the two halves together with the ‘butter’ icing.
10. Decorate with icing sugar and serve.

Ingredients

• 125g dairy-free margarine
• 50g soft light brown sugar
• 50g rice flour
• 50g gram flour
• 25g ground almonds
• 50g chopped hazelnuts

Method

1. Preheat oven to 180ºC/450ºF/gas mark four. Grease two baking sheets.
2. Cream the margarine and sugar until pale and fluffy. Gradually stir in the rice flour, gram flour, ground almonds and hazelnuts until soft dough is formed.
3. Spoon small balls of the mixture onto the baking sheets making sure they are well apart. Dip a fork into cold water and flatten each ball to leave a pattern.
4. Bake for 12-15 minutes until golden in colour. Cool for five minutes before removing from the sheet. Place biscuits on a wire rack to cool and firm.

Ingredients

• 100g dairy-free margarine
• 100g marshmallows
• 100g puffed rice cereal
• 100g plain chocolate (check label to ensure milk free)

Method

1. Grease a shallow 28x18cm tin with dairy free margarine.
2. Put the margarine and marshmallows in a pan and melt gently over low heat, stirring all the time.
3. Remove from the heat and stir in the puffed rice cereal.
4. Spoon the mixture into the tin and press gently with the back of a spoon and leave to set.
5. Melt the chocolate gently in a double boiler and pour over the crispy mixture.
6. Allow to set and then cut into squares.