This morning Miss Fab came across a carton of soy milk in the pantry.
She turns to her big brother and says, all knowledgeable-like: "Do you know what this is? It's soil milk! Do you know what soil milk is? It's if you can't have cow milk. Have you tried soil milk before...?"
Dash shakes his head, no.
Miss Fabulous continues her speech..."Well I have. Yum, soil milk is so delicious! Can I have some soil milk please mum?"
I explain it's to make some muffins for her party...
"Oh OK. Mum, what's soil milk made out of, if it's not made out of cows? Is it made out of real soil???"
The soil milk is in the pantry because I'm making some dairy-free banana muffins for Miss Fab's little friend R* who is coming to her party and has an extreme allergy to cows milk. I'll ice them (dairy free of course) and stick a raspberry jube on the top so R doesn't miss out on cake (he's such a sweet boy). Here's the recipe...
Dairy-Free Banana Muffins (made with Soy Milk)
1 eggBeat egg, oil, sugar and milk together. Add in mashed banana. Sift flour
1/4 cup of oil
1/2 cup sugar
1 cup Soy milk**
2 cups plain flour
4 teaspoons Baking powder
1 cup mashed banana (approx 2 bananas)
& baking powder and mix just enough to combine (don't overmix).
Spoon into greased muffin tins. Bake at 200oC for 15 minutes or until golden.
For Dairy-free Chocolate Buttercream icing, substitute a dairy-free spread for the butter and combine with icing sugar and cocoa powder for a creamy chocolatey swirl of icing that dairy-intolerant kids will love (and everyone else won't know the difference)
*Photo of R borrowed from my lovely friend Meg. She has great food ideas for kids with allergies.
** If you don't have any soy milk you can actually substitute the milk with... pineapple juice! Works perfectly.