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🍰🥛 Dairy-Free Instant Pot Desserts for Special Diets: Delicious & Easy Recipes🌱 https://www.cookwithcooker.com/dairy-free-instant-pot-desserts/ For those with dietary restrictions, finding satisfying desserts can be challenging. 🍰🚫🥛 Luckily, the Instant Pot offers a convenient way to prepare dairy-free desserts that cater to various special diets, including vegan, keto, and gluten-free. 🌱💪 Whether you’re looking for a quick and easy treat or a rich and indulgent dessert, these dairy-free Instant Pot recipes will satisfy your sweet tooth without compromising your health goals. 🍎🍫 👉 If you love cooking healthy meals, be sure to check out our guide on healthy Instant Pot meals for more delicious and nutritious ideas. 📌 Table of Contents ✅ Why Choose Dairy-Free Instant Pot Desserts? ✅ Essential Ingredients for Dairy-Free Desserts ✅ Top Dairy-Free Instant Pot Desserts for Special Diets 🥑 Vegan Instant Pot Chocolate Cake 🍮 Keto Instant Pot Cheesecake (Dairy-Free) 🍚 Gluten-Free Rice Pudding 🍏 Vegan Instant Pot Apple Crisp ✅ Tips for Perfect Dairy-Free Instant Pot Desserts ✅ Final Thoughts 🥄 Why Choose Dairy-Free Instant Pot Desserts? Dairy-free desserts are an excellent choice for individuals with lactose intolerance, dairy allergies, or those following a plant-based diet. 🌱🚀 The Instant Pot simplifies the cooking process, ensuring consistent results while retaining the nutrients and flavors of your ingredients. ✨ Key Benefits: ⏳ Time-saving: The pressure cooking function speeds up the dessert-making process. 🙌 Hands-Free Cooking: Set it and forget it—no need to constantly monitor the stove. 🍽 Flavor Enhancement: The pressure cooking method helps infuse flavors more deeply. 🛒 Essential Ingredients for Dairy-Free Desserts Creating dairy-free desserts requires simple swaps to traditional ingredients. 🥥✨ Here are some essential dairy-free alternatives: 🥛 Milk Substitutes: Almond milk, coconut milk, cashew milk, oat milk. 🧈 Butter Alternatives: Coconut oil, vegan butter, avocado. 🥥 Cream Substitutes: Full-fat coconut milk, cashew cream. 🍯 Sweeteners: Maple syrup, agave nectar, coconut sugar. 🥚 Binding Agents: Chia seeds, flax eggs, applesauce. 🍩 Top Dairy-Free Instant Pot Desserts for Special Diets 🍫 1. Vegan Instant Pot Chocolate Cake A rich and moist chocolate cake, perfect for vegans and those avoiding dairy. 📝 Ingredients: ✔️ 1 ½ cups almond flour ✔️ ½ cup cocoa powder ✔️ 1 cup coconut sugar ✔️ 1 tsp baking soda ✔️ ½ tsp salt ✔️ 1 cup almond milk ✔️ ¼ cup coconut oil (melted) ✔️ 1 tbsp apple cider vinegar ✔️ 1 tsp vanilla extract 🧑‍🍳 Instructions: 1️⃣ In a bowl, mix the dry ingredients. 2️⃣ Add wet ingredients and stir until smooth. 3️⃣ Pour batter into a greased Instant Pot cake pan. 4️⃣ Add 1 cup of water to the Instant Pot and place the cake pan on a trivet. 5️⃣ Seal the lid and cook on high pressure for 35 minutes. 6️⃣ Allow natural pressure release for 10 minutes before removing. 7️⃣ Let cool before serving. Enjoy! 🎂😋 🍮 2. Keto Instant Pot Cheesecake (Dairy-Free) A low-carb, dairy-free cheesecake with a silky texture and rich taste. 📝 Ingredients: ✔️ 2 cups cashews (soaked overnight) ✔️ ½ cup coconut cream ✔️ ⅓ cup monk fruit sweetener ✔️ 1 tsp vanilla extract ✔️ 1 tbsp lemon juice ✔️ 1 tbsp coconut oil ✔️ Almond flour crust: Almond flour + coconut oil + sweetener 🧑‍🍳 Instructions: 1️⃣ Blend all cheesecake ingredients until smooth. 2️⃣ Press the crust mixture into a springform pan. 3️⃣ Pour the filling over the crust. 4️⃣ Place the pan in the Instant Pot with 1 cup of water. 5️⃣ Cook on high pressure for 30 minutes, then allow a natural release. 6️⃣ Refrigerate for at least 4 hours before serving. ❄️🍰 👉 For more keto-friendly meal ideas, visit our keto pressure cooker dinners guide! 🍚 3. Gluten-Free Rice Pudding A comforting, creamy pudding made with dairy-free ingredients. 📝 Ingredients: ✔️ 1 cup jasmine rice ✔️ 2 cups coconut milk ✔️ ½ cup maple syrup ✔️ 1 tsp vanilla extract ✔️ 1 tsp cinnamon 🧑‍🍳 Instructions: 1️⃣ Rinse the rice and add it to the Instant Pot with coconut milk and maple syrup. 2️⃣ Cook on high pressure for 10 minutes. 3️⃣ Allow natural release for 10 minutes. 4️⃣ Stir in vanilla and cinnamon before serving. 🍯🍚 👉 For more gluten-free meal inspiration, check out our gluten-free slow cooker soups and stews guide! 🍏 4. Vegan Instant Pot Apple Crisp A warm, spiced apple crisp with a crunchy oat topping. 📝 Ingredients: ✔️ 4 apples (sliced) ✔️ ¼ cup maple syrup ✔️ 1 tsp cinnamon ✔️ 1 cup oats ✔️ ¼ cup almond flour ✔️ 2 tbsp coconut oil 🧑‍🍳 Instructions: 1️⃣ Mix apples, maple syrup, and cinnamon in the Instant Pot. 2️⃣ Combine oats, almond flour, and coconut oil for the topping. 3️⃣ Sprinkle topping over apples. 4️⃣ Cook on high pressure for 10 minutes, followed by a quick release. 5️⃣ Serve warm and enjoy! 🍏✨ 🔥 Tips for Perfect Dairy-Free Instant Pot Desserts ⭐ Use Quality Ingredients: Opt for organic and minimally processed ingredients. 🌿 Experiment with Flavors: Add nuts, dried fruits, or spices to customize your desserts. 🍭 Adjust Sweetness: Taste and tweak sweeteners according to your preference. 🍰 Use the Right Accessories: Silicone molds and springform pans help achieve perfect results. 🎯 Final Thoughts Dairy-free Instant Pot desserts are a game-changer for those with dietary restrictions. 🍽️ With a few simple swaps and the right techniques, you can create delicious, healthy treats that everyone will love. Whether you’re following a vegan, keto, or gluten-free diet, these recipes offer a satisfying way to indulge without dairy. 🥥🍩 👉 For more Instant Pot meal ideas, explore our easy slow cooker recipes for beginners and expand your culinary repertoire today! 🚀👨‍🍳 📌 Outbound Link: Healthline – The Best Dairy-Free Milk Alternatives #DairyFreeDesserts #InstantPotRecipes #SpecialDietDesserts #EasyDessertRecipes #VeganDesserts #GlutenFreeDesserts #HealthyDesserts #PaleoDesserts #RefinedSugarFree #AllergyFriendlyDesserts

Commentary: Crickets on chicken rice? Eating insects can go from novel to normal in Singapore SINGAPORE: The first time I chomped on a crispy cricket, it was in Thailand, at a night market in Krabi with American friends. This was 2007 and pre-social media, so I wasn’t doing it for the ‘Gram – I did it to say: “Welcome to Southeast Asia, where we eat everything.” Perhaps not everything, or at least not yet. Earlier in July, Singapore approved 16 species of insects as food, from house crickets and silkworms to honey bees and the Giant Rhino beetle grub. That scorpion-tarantula-grasshopper skewer I had in Cambodia might have to wait. My second time was in a Siem Reap restaurant that specialised in bugs. My mum and I sampled the most conspicuously arthropodite dishes on the menu, dreamed up by an ex-Sofitel hotel chef and a French restaurateur. These went onto Facebook with captions like: “SpiderTempura: With great flavour comes great responsibility to eat” and the shocked reactions flowed in. The next few times, it was usually for a lark while strolling street markets across the region, to show off how unfazed I was by ingesting insects. DRIED SEA WORMS IN LAKSA? But I’d like to report that these critters are actually great at conveying flavour. Flash fried like most street snacks are, their delicate exoskeletons, legs and wings become crispy convoys of seasonings and spices. The idea of eating insects isn’t completely new to the Singapore food scene. As local foodie folklore goes, hawkers used to enrich laksa gravy with dried sea worms for a powerful punch of umami. In 2016, the vaunted Native Bar set tongues lapping with its ANTZ elixir: Weaver ants distilled into a concoction of lemongrass gin, coconut yogurt, calamansi and basil, then topped with freeze-dried ants. The drink has since thrilled local and international cocktail connoisseurs, drawing them to the bar for a curious tipple. NOT SO CREEPY-CRAWLY ON OUR MENUS Try them once as a fad, they’re this season’s new avocado toast or fried chicken and waffles. Come back because there’ll be more gastronomic creations to delight in as chefs experiment with a new food. Restaurants are already planning menus to make it deliciously easy to take that first bite. The House of Seafood restaurant already has about 30 offerings in the works, such as salted egg crab adorned with superworms and cricket-topped sushi. Owner Francis Ng also told local media that he receives five to six calls daily asking about these dishes and expects a 30 per cent revenue increase once they’re on the menu. Insectyumz will launch cricket and mealworm snacks in original and tom yum flavours, and a cricket protein powder. In our arcadia of haute cuisine and cutting-edge dining institutions, acclaimed and daring chefs can get their Noma on by experimenting with a whole slew of new forms and textures. The (in)famously innovative Copenhagen restaurant was an early pioneer in featuring insects as ultra-modern European gastronomy, introducing fermented cricket paste and crème fraiche with dried ants in 2012. Some of us may not mind eating insects – say, to nourish both body and eco-conscience – but cannot get over the imagery of creepy crawlies. Some palates clam up, involuntarily clumping these 16 approved insects with undesirable cohorts like cockroaches. Instead of whole spindly crickets or squishy-looking grub, intrepid chefs are also using them in flour and powder form. In Europe, the edible insect renaissance has surged consumption of bug-based cereal bars, granola and flour – even creeping into sacred Italian culinary traditions to produce pasta with cricket powder. Just think of how oysters – a decadent status symbol today – used to be scoffed at as ugly, slimy polluted food of the poor in 19th century Britain and America. Stop thinking reality TV Fear Factor tarantula chomping challenges, lean into the Parts Unknown spirit of the late iconic chef and globe-trotting food lover Anthony Bourdain. AS LONG AS FOOD IS DELICIOUS AND WALLET-FRIENDLY Ultimately, people in Singapore will eat most things so long as they’re delicious and wallet-friendly. Edible insects flit seamlessly into the hearty company of chicken and duck feet, pig’s trotters, fish heads and offal that an outsider might find as gut-churning as insects. The growing conscious eating movement will also raise the high-protein profile of this antioxidant-packed, more sustainable meat alternative that emits lower greenhouse gases when farmed. The wellness community will enjoy exploring more gluten-free, low-carb and keto options. According to Brooklyn Bugs founder and chef Joseph Yoon, the cacao taste of mealworms elevates brownies and the nuttiness of cricket powder makes perfect cheesecake sense, so sceptical eaters can let their guards down when insects are disguised into better tasting desserts. Related: In the style of food fad frenzies that constantly grip our collective appetites, adventurous eaters and gourmand influencers will tuck in with gusto, and social media chronicles will set off waves of curious epicurean explorations. Perhaps the comforting auras of mala and truffle oil can ease the experience for the slightly-but-not-too-adventurous. Insect-infused dishes can easily go from novelty to normal. Underground no more, they’ll soar into our food tourism vernacular, whether uplifting hawker favorites or headlining fine dining. Then they’ll settle down, just like Basque burnt cheesecakes and salted egg yolk anything have, and linger on the periphery of menus. Cricket rice will never knock chicken rice off its throne, but crunchily laced with garlic, a sprinkle of insects would be an aromatic topping to complement that fragrant rice, and give that off-white splay a splash of colour for a picture-perfect platter. Tasty to the palate and tasteful on social media – now, that’s the recipe for a buzzy food fad. Desiree Koh is a freelance writer based in Singapore. Source: CNA/yh(ch) https://www.channelnewsasia.com/commentary/insects-food-singapore-alternative-meat-laksa-cricket-powder-4490986

Nobody is explaining just exactly what 3D printed food is made of. It must be graphene. https://www.azom.com/article.aspx?ArticleID=21352 Department of Defense has been working to develop 3D-printed MREs (Meals Ready-to Eat) https://www.usatoday.com/story/news/nation/2023/03/21/food-future-3-d-printed-cheesecake-dessert/11514028002/

I believe this cheesecake is all the calories worth ???? ????