Strawberry picking season has been in full swing, on the Eastern Shore, and I've been happy for any and all reasons to take advantage of my favorite time of year. Thankfully, my dear friend Anna is of the same mindset and she served up a most refreshing strawberry dessert, last week. Her delicious version included vanilla "cows milk ice cream" (our five year old's description of dairy), butter and homemade whipped cream. These would not work for our son with a milk allergy, however, with a few adaptations I soon had an allergy friendly version, that did not disappoint anyone in our family. This recipe also includes coconut milk whipped cream, which can be used many times over, for various desserts. It is light, refreshing, and all things summer! I hope you all enjoy it as well!

Ingredients:
Graham cracker crust:

• 12 Graham crackers, finely crushed
•  3 Tbsp vegan butter (I used earth balance buttery sticks)
• 3 Tbsp sugar

Filling:

• 2 C strawberries, diced
• 1/3 C sugar
• 1/3 C fresh lemon juice
• 2 C dairy free ice cream (I used 'So Delicious Vanilla Bean- Coconut milk ice cream')

In a food processor or blender, crush the graham crackers until they are a fine, even consistency. Add the sugar and then the melted butter. Press into a pie pan, and chill for 30 minutes.
To prepare the filling, combine the strawberries, sugar, and lemon juice, in a small saucepan. Cook on the stove top for approximately 15 minutes, until the strawberries are very soft and all ingredients are well combined. Strain the mixture and discard (or save and use in a smoothie) the remaining pieces of strawberries. Chill the strained juice in the refrigerator, until cooled.
Once the strawberry mixture has cooled, add the softened ice cream to it. A whisk is helpful to combine the two together. Pour the filling into the crust, and freeze for 6 hours.
Serve as is, or top with coconut milk whipped cream. (See recipe below)


Coconut Milk Whipped Cream:

• 1 can chilled, full fat, coconut milk 
• 2 Tbsp powdered sugar (more or less per your taste preferences)
• 1 tsp vanilla

Chill the can of full-fat coconut milk for 24 hours in refrigerator. This chilling time is necessary because it allows the solidified fat to rise to the top, and separate from the watery liquid.Scoop the thickened coconut cream off the top, and place into a mixer, with the whisk attachment. Do not add the liquid that remains in the can.
Whip the cream on high, for 3-5 minutes until it becomes firm. Add the sugar and vanilla and whip until combined. Use this to top the strawberry lemonade pie, fresh berries, or eat it straight from the bowl!!

Out of the three meals, I've found breakfast to be the trickiest for our dairy, egg and peanut allergy child. With traditional pancakes, waffles and omelets all off the menu, eating out for breakfast pretty much never happens. However, when at home, I'm always looking for ways to reinvent the classics.

This Sunday, Father's Day, I woke up and realized I had nothing planned for breakfast. With a child's serving of cheerios left in the box, a cereal and milk morning was out. My best friend from Pennsylvania had also spent the night, so combined with Father's day, I felt compelled to go beyond toast with sun butter. Maybe it was my Lancaster county heritage calling to me, but I decided to go with Baked Oatmeal. This is one of my favorite breakfast foods and after trying several recipes, I've created my go-to adaptation for our food allergy child. On this particular day, I topped the oat mixture with fresh peaches and extra brown sugar and nary a belly was hungry afterwards!

Preheat oven to 350 degrees

• 3 C rolled oats
• 3/4 C brown sugar
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp salt
• 1 C almond milk (or milk of your choice)
• 2/3 C applesauce
• 1/2 C melted butter substitute- I use Earth Balance Vegan buttery sticks
• 2 tsp maple syrup
• Fresh fruit (optional)