I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post and I was compensated by POPSUGAR to write it.
After not knowing which route to take with him, we decided to see a gastroenterologist. For my husband, they decided to run a series of tests on him including an endoscopy, a barium swallow and a few others. When they were done a few months later, he was given a sheet stating all the things that were seeming to bother him and dairy is a huge one. From that sheet, he has had to base what to eat off since.
Although my husband doesn't have a milk allergy like I did where I had to forget it entirely, he has a lactose intolerance that still leaves him options.
One option we have recently come across was LACTAID®. LACTAID® is a wonderful brand that makes dairy products without lactose, the problem area for my husband. They have a variety of options including ice cream, milk and cottage cheese and they are all made with milk.
Now in my house, I am known to be a baker so since my husband had to give up a lot of yummy treats before we discovered LACTAID®, I decided to experiment with some recipes and make them with LACTAID® instead of regular milk with lactose. With the help of their recipe converter, I was able to easily see just how much of their ingredients I needed to make my old recipes into new ones.
The first one involves LACTAID® Milk and is Lactose Free Peanut Butter with Chocolate Cookies
Ingredients
1 cup creamy peanut butter
½ cup unsalted vegan butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
3 tbsp LACTAID®
1 tsp vanilla extract
1 ½ cups flour
¾ tsp baking powder
¼ tsp salt
1 ½ cups vegan cacao chips
Using a stand mixer, mix the peanut butter, vegan butter, sugars, egg, LACTAID® and vanilla together. Mix the flour, baking powder and salt in a separate bowl. Add the dry mixture to the stand mixer and keep mixing. Scoop out spoonfuls and form into balls. Place on an ungreased cookie sheet and press down gently. Bake for about 9 minutes at 375 degrees.
*Optional – Serve with a glass of LACTAID® milk for dunking!
The next recipe I used was for Lactose Free Chocolate Raspberry Brownies topped with LACTAID® Ice Cream. This was super delicious plus there really is no substitute to having real milk ice cream on top of a brownie!
Ingredients
1 ¼ cups flour
½ cup cacao powder
1 tsp salt
¼ tsp baking powder
6 tbsp shortening
1 bar vegan dark chocolate
1 ¼ cups sugar
2 tsp vanilla extract
2/3 cup LACTAID®
2 eggs
½ pint raspberries
½ cup almonds
In a stand mixer, mix together the flour, cacao powder, salt and baking powder slowly and set aside. In a double boiler, melt the shortening and vegan chocolate. When it's melted, stir in the sugar, then remove from heat. Stir in vanilla and LACTAID®.
In the middle of the dry mixture, make a hole and pour in the eggs and vegan chocolate mixture. Stir with a whisk until it's mixed. Once mixed, pour mixture into a brownie pan lined with parchment paper. Put raspberries and almonds on top of the mixture. Hit pan on countertop a few times until it's all even. Bake at 350 degrees for about 27 minutes. Allow to cool once baked and top with LACTAID® ice cream.
Did you know that dairy sensitivity is more prevalent than you think? One in five Americans has some degree of dairy sensitivity. LACTAID® is real milk just without the lactose so it has the same great taste and nutritional benefits but will not mess with you. And they are very easy to use in all your recipes too! Our family loved everything so much that we've had to go back to the store to get more! And when I was there, I noticed they have new ice cream flavors too now! Talk about yummy!
If you want to find out more information about LACTAID®, then check out their site for recipe ideas, the recipe converter and product information.
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