Lucy is still allergic to dairy, eggs and peanuts. And I’m dairy free while nursing Henry. So I’m always on the lookout for good recipes that don’t really sway from what I normally make.

For the most part, I have found that substituting coconut or almond milk works just fine in recipes that call for regular milk. And I have tried the flaxseed meal substitute for eggs, but … we’re still deciding on that one. I’m not a fan of daiya non-dairy cheese, but Lucy doesn’t mind it so much, so I use it on occasion for her.

But breakfast is by far the hardest meal to make, especially on the weekends when everyone is home and no one wants cereal or cinnamon toast. I tried 3 or 4 different french toast recipes, but a lot of them sub bananas for eggs and I don’t really want my french toast to taste like bananas. Nothing wrong with bananas, but I like french toast. Regular egg and milk dipped french toast.

So I finally found a french toast recipe that tastes like french toast!!

1 cup unsweetened coconut milk [or whatever dairy free milk you prefer]
1 tablespoon vanilla
3 tablespoons flour
1 teaspoon sugar
sprinkle of cinnamon
Earth Balance dairy-free soy-free butter [or whatever butter or oil you prefer for cooking]

Whisk milk, vanilla, flour and sugar together. Pour into pie plate and sprinkle mixture with cinnamon. Dip bread into mixture to coat both sides and then fry over medium heat with butter or oil [2-3 minutes per side].

Pro tip: I either lay out my bread an hour before I’m going to cook or lightly toast it to keep it from getting super soggy during cooking.

I didn’t take any pictures of the actual toast, but Lucy enjoyed it immensely.

Ken does most of the grocery shopping in our house. I text him lists so I don’t have to drag three kids to the store, and I’m eternally grateful for the help. But occasionally, he comes home with Pillsbury cinnamon rolls that only 2 out of 4 people can eat, so I decided to make some that Lucy and I could eat.

Cinnamon Rolls
1 tube crescent rolls
Earth Balance soy free dairy free butter
Cinnamon and sugar

Icing
3/4 Cup Sifted Powdered Sugar
1/2 Teaspoon Vanilla Extract
Unsweetened coconut milk as needed (1 to 2 Tablespoons)

Open tube of crescent rolls and roll them out flat. Spread with butter and sprinkle generously with cinnamon/sugar mixture. You can either roll it all up and then cut them into “buns” or stack 2 together and cut into shapes. Lucy prefers shapes. Bake according to crescent roll package directions. While baking, whisk icing ingredients together and then drizzle [or pour, heh] over rolls when they come out of the oven.

So there you go. Super fancy and gourmet. ;)

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