3-4 large yukon gold potatoes (about six cups), diced into one inch pieces
1 tablespoon Mrs. Dash original*
1/2 to one can coconut milk
3 tablespoons bacon bits
1/2 package dairy free cheddar cheese shreds
Plug in Instant Pot and press the “Sauté” button
Wait a few seconds for a beeping sound letting you know the pot is heating up
Add tablespoon of dairy free spread, and stir with a wooden spoon until it’s melted
Add diced onion and sauté until slightly soft, stirring occasionally
Add minced garlic and sauté for about 1 minute, stirring consistently (don’t let it burn!)
Add chicken stock to deglaze any brown bits from the bottom of the pan (use a wooden spoon to scrape the bottom of the pot while you stir everything together)
Add diced potatoes and press the “Cancel” button
Securely place the lid onto the pot and twist it into place (it will make a little musical tone when you do this correctly)
Set valve on top of the lid to “Sealing” in the center position (Not venting on either side)
Press the “Manual” button and set the time to 25 minutes
Wait several seconds for the pot to start (you will hear a series of beeps when it does)
The pot will take a few minutes to come up to pressure. You’ll know it has achieved pressure when the 25 minute timer starts ticking down.
One the 25 minutes are up, use an oven mitt or silicone mitt to CAREFULLY move the lid’s valve to “Venting”
Steam will immediately shoot out of the valve (steer clear!)
When the steam has stopped and quieted, use an oven mitt or silicone mitt to open the pot and set the lid aside.
Unplug the Instant Pot and use an immersion blender to carefully blend the brothy cooked potato mixture (leave some chunks in tact) You could probably achieve similar results with an old fashioned potato masher if you don’t have an immersion blender.
Add coconut cream to the pot and stir until it fully combines with the soup.
Stir in dairy free cheddar shreds until melted and incorporated.
Add diced bacon pieces (you may want to reserve some bacon crumbles for topping) and stir to combine
You can add additional salt and pepper if needed (be careful taking a taste test…it’s HOT!)
* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.
2 large eggs
1 1/4 cups dairy free milk
3 tablespoons grapeseed oil*
1 1/2 cups King Arthur measure for measure flour*
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons granulated sugar
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
* you can use a light oil in place of the applesauce
2 ripe bananas, mashed
1/4 cup applesauce*
1/4 cup dairy free milk
1 teaspoon vanilla
1 1/2 cups gluten free Bisquick
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1 cup blueberries
Preheat the oven to 350°F (or 175 °C) and line a muffin pan with 12 paper liners.
In a large bowl stir together the mashed bananas, melted butter, milk, eggs and vanilla until thoroughly combined then set it aside.
In another bowl stir together the Bisquick, brown sugar and cinnamon. Add the dry ingredients to the wet ingredients and stir the wet and dry ingredients together until well combined. The batter should be pretty thick.
Stir in the fresh blueberries until they are evenly dispersed throughout the batter then evenly divide the batter among the twelve paper liners.
Sprinkle each muffin with the cinnamon sugar mixture and bake them for 24 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 5 minutes before removing them to cool completely on a baking rack.