Lactaid Milk – Lactose-Free Milk
Most lactose-free dairy products are particularly labeled “lactose-free.” Lactaid Milk is just one well-regarded brand.
Plant-based dairy products — such as almond milk, coconut yogurt, soy ice cream, and cashew cheese — are also naturally lactose-free.
If it’s breakfast, the choices are limitless. Today, however, food sensitivities to eggs, dairy, or nuts, and meat-free lifestyle options can make it challenging to prepare a nutritious and filling breakfast for all.
It is a good thing that making smart substitutions and utilizing alternative ingredients will make it possible to enjoy breakfast without having to sacrifice any of your favorite dishes.
Dairy sensitivity: About 65 percent of people suffer from sensitivities to dairy in various degrees, as per the National Institutes of Health. Dairy and Milk are essential ingredients in our favorite breakfast dishes, including smoothies, lattes, and egg-based dishes.
One dairy substitute that is effective for many people who are allergic to lactose and dairy products is Lactaid. It’s 100% genuine fresh, farm-fresh Milk that contains all the nutrients and calcium you would find in regular Milk, except lactose that can irritate.
If you are intolerant to dairy because of lactose, it’s possible to use Lactaid Milk, not just in your breakfast cereal; however, it can also be used in every breakfast recipe that requires Milk.
Make breakfast muffins, pancakes made of bananas, fruit smoothies, and French toast with Lactaid. Explore some of Lactaid’s delicious recipes and celebrity chef Melissa d’Arabian on recipes.lactaid.com for more information.
Lactose-Free Alternatives
Egg-free – If you follow an all-vegan diet that avoids animal products or are sensitive to eggs, you can have the egg-based dishes you love to eat.
Numerous food alternatives let you take pleasure in the food you love regardless of diet. Many vegan quiche recipes include, for instance, replacing eggs with tofu. Egg-free pancakes are made with baking powder and vegetable oil to make fluffy smooth grilled cakes.
Nut-free – If you are an avid granola fan but are looking to stick to the nut-free way of eating, it’s not necessary to sacrifice this healthy breakfast item. It is possible to make your homemade granola and substitute nuts with a range of delicious, healthy seeds like sunflower seeds.
Are you making a breakfast dish that requires peanut butter? Consider sunflower seeds or butter instead. Recipes that depend on nuts for texture and crunch (such muffins made with bananas) could also benefit from substituting grains for nuts.
Vegetarian – Many people prefer non-meat lifestyles for a range of reasons, not least the advantages of a diet high in vegetables. It’s possible to live an entirely vegetarian diet while tasting some of the delicious flavors of breakfast meats that are popular.
Vegetables are a great addition to breakfast burritos or omelets, and many businesses offer products without meat that mimic the taste and appearance of bacon or sausage.
Lactaid Milk Recipes
Almond Twirl Bread
Equipment
- 1 Mixing Bowl
- 1 Cup
- 1 Eectric mixer
- 1 wooden spoon
- 1 Baking sheet
Ingredients
- 4 1/4 Cup all-purpose flour
- 1 Package active dry yeast
- 1 Cup Lactaid Milk
- 1/3 Cup sugar granulated
- 1/3 Cup butter
- 1/2 tsp salt
- 2 pieces eggs
Instructions
- Within a mixing bowl, mix 2 cups of flour and yeast
- In a small pot, stir 1 cup of Lactaid Reduced Fat milk, 1/3 cup of sugar coarse, and salt and butter until it is warm (120 between 130 and 120 degrees F) while the butter melts.
- Mix the flour and Add eggs
- Beat using an electric mixer at low for 30 seconds, scraping down the sides of the bowl continuously.
- Mix on high for 3 minutes. Utilizing a wooden spoon, incorporate as much of the dough as possible.
- Make the dough on a surface that has been lightly floured.
- Knead the dough with enough of the rest of the flour creates a highly soft dough that is elastic and smooth (three or five minutes all in all).
- Make the dough into a small ball.
- Set dough aside in a bowl lightly greased, and turn it over to lubricate the surfaces of the dough.
- Cover the bowl and let the dough rise at a moderate area until it has doubled in size (about 1 hour).).
Nutrition
Almond Filling:
1/3 cup of sugar granulated
Two tablespoons butter softened
One teaspoon crushed cardamom powder or cinnamon
1/2 cup almonds ground
Icing:
1 cup powdered sugar, sifted
One teaspoon vanilla extract
Three teaspoons of Lactaid Milk
Two tablespoons chopped almonds two tablespoons sliced almonds, toast
Directions:
Within a mixing bowl, mix 2 cups of flour and yeast. In a small pot, heat stirring 1 cup of Lactaid Reduced Fat milk, 1/3 cup of sugar coarse, and salt and butter until it is warm (120 between 130 and 120 degrees F) while butter melts.
Mix the flour and Add eggs. Beat using an electric mixer at low for 30 seconds, scraping down the sides of the bowl continuously. Mix on high for 3 minutes. Utilizing a wooden spoon, incorporate as much of the dough as possible.
Make the dough on a surface that has been lightly floured. Knead the dough with enough of all the rest of the flour creates a highly soft dough that is elastic and smooth (three or five minutes all in all).
Make the dough into a small ball. Set dough aside in a bowl lightly greased and turn it over to lubricate the surfaces of the dough. Cover the bowl and let the dough rise at a moderate area until it has doubled in size (about 1 hour).).
To make almond filling, In a small bowl, combine 1/3 cup sugar, two tablespoons of butter (softened), and 1/4 teaspoon ground cinnamon or cardamom using a wooden spoon until blended. Mix in 1/2 cup of ground almonds. Set aside.
Do not overwork the dough. Lay the dough out on an area lightly floured. Cover and leave it to rest for 10 minutes. While you wait, you lightly grease a large baking sheet.
Roll dough out into an 18-by-12-inch rectangular. Sprinkle the dough with Almond Filling, spreading it evenly. Form an elongated spiral starting with a long end. Pin seams to seal.
Lay seam-side down on the baking sheet. Form into a ring and Press ends to form a seal. With kitchen scissors, cut in 1-inch intervals, each one approximately two-thirds the way to the center.
Turn each piece gently to the left. Cover and allow a rise in a warm, dry place until it has nearly doubled the size (about 30-minutes).
Bake in a 350-degree oven for approximately twenty-five minutes until the bread sounds hollow when you tap it lightly, and its top becomes golden. Transfer the bread to an air-tight rack and let cool.
To make the icing, mix the vanilla powder, powdered sugar, and three teaspoons Lactaid in a tiny bowl for consistency of drizzling. Pour the icing over the bread. Sprinkle with almonds.
Banana Mango Smoothie
banana mango smoothie
Equipment
- 1 Blender
- 1 Teaspoon
- 1 Cup
- 1 Slicing knife
- 1 Tablespoon
Ingredients
- 1 Cup Reduced Fat Lactaid Milk
- 1/2 Cup cup of bananas cut into slices Frozen
- 1/4 Cup mango cubes frozen
- 1/2 Cup white beans cooked, washed
- 2 tbsp chopped nuts
- 1/8 tsp vanilla extract
- 1 pinch cinnamon
Instructions
- Combine all the ingredients in the blender. Blend on high until it is smooth (about one minute).
