MilkAid Recipes

Non-Dairy Recipe: Whole Roasted Butternut Squash

Ingredients:

1 Large Butternut Squash 1 Tbsp Olive oil 1 Spring of fresh rosemary ½ Tsp Dried oregano 100g Quinoa* ½ Tsp vegetable stock powder 40g Pine nuts 50g Dried cranberries 100g Chestnuts Pinch of salt Pinch of pepper Handful of fresh coriander

Method:

1. Preheat the oven to `180°C.

2. Slice the butternut squash lengthways down the middle and scoop out the seeds*.

3. Drizzle the squash with olive oil and rub in the rosemary, oregano, salt and pepper. Place on a baking tray and roast in the oven for 45-60 minutes (depending on the size of the squash).

4. Whilst the squash is in the oven, cook the quinoa as per the cooking instructions in the stock powder.

5. Once the quinoa is cooked stir through the pine nuts, cranberries, chopped chestnuts, salt and pepper and stir well.

6. Once the butternut squash is cooked, scoop out some of the flesh to make the well larger and stuff with the quinoa mix. Finish off with a fresh sprinkle of coriander. Serve and enjoy!

Dairy: Christmas Morning Pancake Recipe

Ingredients:

100g Porridge Oats 1 Tsp Cinnamon ½ Tsp Mixed spice 1 Tsp Baking powder 100ml Milk 1 Egg 1 Tbsp Maple syrup 1 Tbsp Butter (for frying) For The Sauce: 250g fresh cranberries 2 Tbsp Maple Syrup Zest of 1 Orange 1 Cinnamon stick For the Toppings: 30g Walnuts 30g Dried cranberries 50g Crushed chestnuts

Method:

1. Start by adding the cranberries, maple syrup, orange zest and the cinnamon stick to a pan and cook over a medium light.

2. Next, blitz the porridge oats in a food processor until a flour type consistency is formed and pour into a bowl.

3. Stir through the cinnamon, mixed spice and baking powder

4. Make a well in the centre of the flour and add the milk, egg and maple syrup and whisk well until smooth.

5. Melt the butter in a frying pan and then ladle the batter into the pan. Cook for 1-2 minutes on one side until the batter bubbles, flip and cook for a further 1-2 minutes. Repeat until all the batter is used up.

6. Stack up the pancakes and top with walnuts, dried cranberries, crushed chestnuts and drizzle over the sauce (don’t forget to remove the cinnamon stick). Enjoy!!

NEW IMPOVED FORMULATION

The Milkaid range has undergone a new and improved formulation because of customer feedback on the taste of our products. Our products still come in the signature Raspberry (Milkaid Tablet) and Strawberry (Milkaid Junior) flavours. Whilst there will not be noticeable differences to the size, colour or shape of the tablet, consumers may notice an improvement to the taste and sweetness level of the tablet. There are no changes to the nutritional information and remains as Lactase Enzyme 3000 ALU per tablet.

High Risk Groups

Children, elderly and pregnant women are considered high risk groups when it comes to lactose intolerance. These sub-groups of the population require more calcium than other individuals. Therefore, managing lactose intolerance to ensure they’re not at risk of calcium deficiency is crucial. For children and elderly people who may struggle to swallow or eat enough calories, try combining milk in a shake with nut butter to slow down the metabolism of lactose. This can also increase the palatability of milk to ensure adequate calcium intakes.

The requirement for pregnant females increases due to the growth of the fetus relying on the maternal nutrient stores – in simple terms, the growing baby takes his or her nutrients from Mum, so Mum needs to increase her calcium accordingly. Opting for non-dairy calcium rich foods alongside your dairy (based on your tolerance level) will help to ensure adequate stores. Edamame beans, tofu, almonds, chickpeas and spinach are sources high in calcium.

Finally, if you’re struggling to manage your lactose intolerance please seek personalized help from your doctor.