Cheese and yoghurt


Liddells is a brand that I have recently discovered that provide all of your cheesy and creamy goodness yet without lactose! Although they still contain dairy, they are free of the lactose which for me is the underlying problem. They are great substitutes and taste exactly the same to other options that do contain dairy.

I have additionally provided options of a completely dairy free cheese and a coconut yoghurt that are incredible substitutes, where you can barely even taste the difference.



I am not a cereal eater, nor do I like a glass of milk before bed, in actual fact I gag at the smell so replacing it for me was not a problem. I did though struggle when I wanted to make a smoothie, or a milk shake or even use it in some cooking.

There is stigma that surrounds milk saying it is not meant for human consumption and  additionally people question what on earth was the person doing who actually discovered milk. These statements have derived from vegans and those who are paleo and it has been an ongoing contest between doctors and nutritionists throughout the 21st century.

Miguel Toribio Mateas a Herbalife Consultant Nutritionist and Chairman of the British Association for Applied Nutrition & Nutritional Therapy stated in an article published in The Independent that many have claimed that humans haven’t adapted to dairy but in actual fact the human body is one of the most adaptable organism and is relatively suited to its consumption. ‘There is mounting clinical evidence that some probiotic bacteria in fermented dairy enhances immunity. On that basis, I am all up for the use of full-fat fermented dairy, which is also a source of vitamins D, K and A’.

Following all these are claims that dairy is fattening and that it leads to obesity which Miguel claims as fabricated.

Below, you will see all of the dairy free milk options that are available in your local Woolworths. For myself, I have opted for the third photo you will see, which is an almond and coconut milk mix. It is a little bit sweet but also doesn’t have any over powering flavours of coconut or almond. Additionally, when craving chocolate milk or something creamy I tried Cocobella which is the first photo on the right. It is a mix of coconut water, almonds, cocoa and chia seeds. It is the perfect smoothie texture and also equally filling, a great breakfast substitute as well.


Chocolate and lollies

As you would’ve gathered from all of my other posts, I love sugar, I love chocolate, I love lollies, I love all things sweet. When you eliminate dairy from your diet, you don’t immediately stop craving those foods, in fact for myself I craved more. I knew I had to seek some other options. Below is a block of chocolate that is completely dairy free, allowing me to indulge without the IBS symptoms.

The Lindt chocolate picture below, is one of the darkest that they sell and it is so dark that it contains no milk or milk solids so is perfectly acceptable for a dairy free eater.


You may be thinking why on earth have I included Sour Patch Kids on this list, but they are actually vegan! So unlike many other lollies and sweet treats, they contain no gelatin and obviously dairy and are a good alternative if you eat a vegan diet.


Dark chocolate peanut butter balls

As I was scrolling through my Facebook the other day, I came across a quick 30 second video of some very delicious looking peanut butter balls.

Once I had finished uni, I came home and made them as a snack and lucky for me they were dairy free.

For this quick and easy recipe, you will need:

  • 1 cup of peanut butter
  • 1/3 cup of honey
  • 1 teaspoon of vanilla
  • 1 cup of almond flour/ almond meal
  • 3/4 cup of dark chocolate chips
  1. Prepare a oven tray with baking paper,
  2. Mix together all of the ingredients either with an electric mixer or by hand,
  3. In your hands, roll out the mixture into small balls ready to be dipped in chocolate,
  4. Melt 3/4 of dark chocolate/chips,
  5. Place the ball in the chocolate and use a spoon to make sure it is entirely covered,
  6. Place now chocolate coated balls on the baking paper and place in the fridge to cool.

Chocolate chip, banana and peanut butter cookies

As a self confessed sweet tooth that consumes no dairy, I became stuck for ideas when all I craved was a simple and plain choc chip cookie. Everyone knows that there is milk in cookies and milk in chocolate. I did some researching and became influenced by Amy’s healthy baking website that provided me with some answers to my chocolatey questions.

Amy has created a vegan chocolate chip, banana and peanut butter cookie recipe that has definitely satisfied that chocolate craving. Here it is, step by step and ingredient by ingredient- give them a try!

Amy has used a range of health products throughout her recipe which are all quite pricey, so I opted for a cheaper version by just using basic ingredients. In order to make these cookies, you will need:

  • 2 cups of plain flour ( Amy used white whole wheat)
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 mashed banana
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of almond milk
  • 1 cup of sugar (Amy used coconut sugar, therefore she required more)
  • 1/4 cup of dark chocolate chips ( most dark chocolate chips don’t contain milk solids, just need to find the right brand)


Start the cooking process by lining 2 ovens with baking paper and giving them a quick spray with some oil. Pre-heat the oven to 180 degrees Celsius.


In a small sized bowl, combine the flour, baking power and salt


In a separate medium bowl, mash your banana, add your vanilla extract and almond. Mix together until combined and then add in your sugar.


Once all is combined, add in the chocolate chips and mix them through.

Once your wet mixture is complete, add your wet mixture to the earlier mixed flour and stir in until you can no longer see the flour.


Use two spoons and scoop them onto the baking trays, evenly laying them out so they don’t join when they bake.


Place the trays in the oven and bake for approximately 15-25 minutes, or until golden.

cookies-8 cookies-9

Take them out of the oven and leave to cool, once cool, enjoy your dairy free cookies!



My name is Piper and I meam a 20 year dairy looooover! But unfortunately my body can no longer process a little sugar called lactose. For the past year I have lived dairy free and this blog shows my adventure.

I hope to bring to you a range of recipes, places to eat as well as alternatives to your favourite cheesy foods!

Get started by reading my journey here  and finding out the ins and outs of being dairy free.

Any questions, do not hesitate to ask, just fill in the comments box.

Piper x

Vegan festival 2016

This weekend Victoria Square was home to the annual vegan festival that runs from 5th-6th November attracting a variety of plant based eaters.

The mission of this festival is to celebrate, promote and provide education on living a happy, healthy, compassionate and sustainable vegan lifestyle.

Apart of living a vegan lifestyle is the non-consumption of dairy, and we thought this festival would be the perfect opportunity to discover a few local businesses providing dairy free goods.

The first stop of the day was Raw Karma. Raw Karma is a healthy raw organic plant-based cake business that has a fortnightly stall at the popular Market Shed.

This cute stall provides foodies with a range of flavoured bliss balls, cashew mylkshakes, cakes, slices and most importantly donuts.

Raw Karma provides you with the flavours of chocolate, caramel, strawberry, cookies and cream and much more without dipping into the world of dairy products.

This stall with its ‘Instagram worthy’ products showed much popularity amongst the crowd with a lineup for their delicious goodies ever present.

The next stop was at Small delights, a cake, cupcake and cookie specialist that provides both vegan and non-vegan desserts.

The floral and quaint set up was appealing for the eyes and the stomach, serving rich and filling desserts to the hungry Adelaideians.

Although Small Delights only had cakes, cupcakes and cookies on sale at the festival; the company provides catering and can also create vegan wedding cakes in a range of flavours.

Of course there were many more stalls. Ranging from food, drink to advocacies, skin care and clothing. Each standing for one of the best causes this world has ever seen.

We are so grateful for the vegan festival; opening up our minds to sweet and delicious options that we never knew existed. Most definitely looking forward to next year, and especially if they have puppies to pat, will be there in a heartbeat.


I am a self-admitted sweet tooth. It is the late nights or mid-afternoons that really hit me. When you’re sitting on the couch immersed in Channel 9’s latest drama filled series, and a block of chocolate would complete your night.

For months, I just went without, eating endless amounts of strawberries to try and satisfy my sugar cravings. After I had moved out of a college, I had more options, I could bake and cook.  Throughout this page you will find a range of recipes that will not only tingle those sweet taste buds even some savoury ones too!

Why no dairy?

In October 2015, I made the decision to go dairy free. This was a decision that was informed and encouraged by my vegan friends, mother and doctor.

Towards the end of my teenage years, my skin was in constant breakout, I was noticing the bloat in my body after consuming dairy and I was awfully unhappy. Everyone whom indulges in late night chocolate will know the pain staking thought that happens when you look in the mirror the next morning to find your soft and pure skin, covered by chocolate revenge.

I approached a doctor and was placed on the typical acne medication that every 14 year old pubescent boy is put on. Although this made it easier to manage, it did not completely clear the mess that I saw on my face.

I approached my vegan friends who I knew could help me with this transition but could also show me different types of foods that act as replacements for calcium. The biggest criticism that I have received is ‘you’re going to become calcium deficient’, ‘you’re still growing and your bones need the calcium’. We’ve been told since a young age that calcium, especially milk is essential for building strong bones, but there is a way to still receive the correct amount of calcium without consuming dairy.

My mum was the first line of approach, with all her health food knowledge over the years, she told me that in order to maintain my calcium levels, I needed to eat more ‘leafy greens’. I took this advice but also sought out websites dedicated to healthy lifestyles and the population that can’t eat dairy. Alisa Fleming, is the founder of  and has a website dedicated to helping you maintain your dairy free lifestyle. The website ranges from recipes of dairy free food through to population suggestions to substitute well-loved dairy items such as cheese and chocolate.

The Institute of Medicine at the National Academy of sciences in 1998 set out an adequate intake of calcium for different ages groups. For myself as an active 20 year old woman, it’s recommended that I consume 1000mg of calcium a day. In support of this intake, Alisa has created a chart that helps you source a wide variety of food types that act as supplements. These supplements can be easily slipped into your daily diet, replacing the calcium intake that you would receive through milk or other dairy products.