Sunday, December 19, 2010

Dairy, Egg, and Nut Free Coconut Dream Cake

I love coconut in all forms and in a cake it is wonderful. I had been planning to make a dairy, egg and nut free coconut cake for some time, but usually the kids request chocolate or strawberry cakes for their birthdays.  Plus, my husband hates coconut and doesn't really like cake (I have no idea how that is even possible).  I do sometimes feel slightly guilty just making a cake because I want one; I guess as all moms do.  My mother in law loves coconut as much as I do, so I was thrilled to try one out for her birthday.



Ingredients

2 c coconut milk
2/3 c canola oil
2 c sugar
2 tbs white vinegar
2 tsp coconut extract (you can use vanilla if you cannot find coconut)
3 c flour
2 tsp baking powder
1 tsp salt

Grease and flour 2 round cake pans and preheat your oven to 350 degrees.  In a large bowl mix together the first 5 ingredients on medium low speed with an electric mixer.  Coconut milk can be thick and chunky when it has settled in a can, but smooths out nicely when beaten or heated.  Sift together the dry ingredients in a medium bowl.  Gradually add the flour mixture to the coconut milk mixture and beat after each addition.

Divide the batter into the 2 cake pans and use a spatula to scrape the sides of the bowl.  Take a little taste to see how delicious the batter is.  Don't worry, since there are now uncooked eggs in the batter.  Bake for 25 to 30 minutes or until the cake is golden brown.  Remove pans form the oven and cool for 10 minutes.  Turn cake out of pans onto wire racks and cool completely.  Frost with Dairy Free Coconut Dream Frosting.


Dairy Free Coconut Dream Frosting

Ingredients
2/3 c soy butter softened (I use Earth Balance)
4-5 tbs coconut milk
4 tsp coconut extract
6 c powdered sugar
1/2 c shredded coconut for flaking onto cake

Add the first 3 ingredients to a medium sized bowl and mix well with an electric mixer.  Gradually add the powdered sugar beating well after each addition.  Frost and fill cake.  Sprinkle flaked coconut on top of cake and gently press onto the sides of the cake.  Serve with coconut ice cream if desired.

Friday, December 17, 2010

Allergy Free Gingerbread Cookies

I remember making these gingerbread cookies with my childhood babysitter.  I don't know her recipe, because I'm sure that it had tons of butter in it, but I loved decorating and tasting the cookies.  These are perfect holiday activity to enjoy with my children.  When we were making a batch the other night for my daughter's class party she said, "I love times like this, Mommy.  I love decorating cookies with you."

It melted my heart.  I'm just so happy to have recipes to share with her and bake together like all kids should be able to do, even if they have allergies.

Ingredients

1/3 c soy butter (Earth Balance)
½ c brown sugar
½ c molasses
3 tbs water
3 tbs canola oil
2 ½  c flour
1  tsp ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ tsp nutmeg
¼ tsp cloves

In a large bowl, blend together softened soy butter and brown sugar with an electric mixer.   Add molasses, oil, and water and mix on low. Measure the dry ingredients and stir together in a medium bowl.  Pour the flower mixture in the large bowl and mix again until fully blended.  Turn the dough onto a piece of plastic wrap and refrigerate it for at least one hour or up to overnight.   Roll out the dough on a heavily floured board cut out cookies with cookie cutters.  For quick decorating, sprinkle with colored sugar sprinkles and bake on an ungreased baking sheet at 350 degrees for 8-10 minutes.   Or just bake the cookies plain and frost and decorate them when they have cooled completely.  Makes about 2 dozen cookies.  



Icing


2 c powdered sugar
2 tsp water
2 tsp soy milk


Mix ingredients together well.  You can also divide the frosting and add food coloring.  Frost cookies completely and add colored sugar sprinkles or pipe icing around cookies.

Sunday, December 12, 2010

Sugar Cookies With No Dairy, Eggs or Nuts

We make these cookies several times a year, Valentine's Day, Halloween, and Christmas.  They are great for class parties at school and for enjoying at home for dessert.  I try to do pretty decorations on mine, but the kids love to go crazy with sprinkles and frosting.  I just let them, they have so much fun and feel so proud of the hard work.  These times are so special.





Ingredients
3/4 c soybutter softened (Earth Balance works well)
1/2 c sugar
½ c brown sugar
¼ c oj
¼ c  soymilk
1 tsp vanilla
2 ½ c flour (King Arthur is my fave)
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
  
Directions
Beat the soybutter and sugars until creamy.  Next add the orange juice, soymilk, and vanilla and beat on low.  Measure and the dry ingredients and mix on low until a soft dough forms.  It will be lumpy, but when it is pressed together and refrigerated it will firm up nicely.  Turn dough out onto a sheet of plastic wrap and refrigerate dough for at least 1 hour, or up to overnight.     

Dust a board heavily with flour and roll out cookies.  Cut out with cookie cutters.  If desired, sprinkle with colored sugar sprinkles and bake on an ungreased baking sheet at 350 for 11-12 minutes.  Or just bake the cookies plain and frost and decorate them when they have cooled completely.  Makes about 4 dozen cookies.  

I sometimes make the cookies ahead and freeze them until I am ready to frost and decorate them.  Put them in layers between sheets of waxed paper in a large plastic container and freeze.  Take them out a few hours before you want to decorate.  


Icing

2 c powdered sugar
2 tsp water
2 tsp soy milk

Mix ingredients together well.  You can also divide the frosting and add food coloring.  Frost cookies completely and add colored sugar sprinkles or pipe icing around cookies.

Wednesday, December 8, 2010

Apple Cinnamon Muffins



Apples are such a perfect baking fruit, there are so many different ways to use them.  And I love all apple baked goods.  There is a beautiful apple orchard in the next town that we pick apples at every fall. We bring home many more than we can eat, so I bake, bake, and bake some more until they are gone (which is usually until at least the holidays).

Ingredients

1 ½  c flour
1 c oats
1 tsp cinnamon
½ c sugar
½ tsp salt
2 tsp baking powder
2 tbs wheat germ
¾ c soy milk
1/3  c canola oil
1/3 c applesauce
1 c shredded granny smith apple

Preheat the oven to 400 degrees and grease muffin cups with shortening or line with paper baking cups.  Measure dry ingredients and stir together in a medium sized mixing bowl.  Make a well in the center and mix and add the soy milk, canola oil and applesauce.  Stir until just moistened and pour in the shredded apple.  Stir gently.  Pour into greased muffin cups and bake at 400 degrees for 20 – 22 minutes.

Thursday, December 2, 2010

Soy Buttermilk Pancakes

These are perfect pancakes that will delight any pancake connoisseur, which many little children are (especially mine)!  My kids help me with all of my recipes since they all have inherited my sweet tooth.  You can refrigerate any extras for a day or two and warm them up in the toaster oven for a quick school morning breakfast.



Ingredients  


1 c soymilk plus 1 tbs vinegar
1 c flour
2 tbs sugar
1 tbs wheat germ
2 tsp b powder
1 tsp b soda
¼ tsp salt
1/3 c canola oil

soybutter for cooking the pancakes

Measure the soy milk and add the tablespoon of vinegar.  Let it stand for a couple of minutes.  Preheat a non-stick frying pan and add a pat of soy butter.  Add the dry ingredients to a medium mixing bowl and stir together.  Make a well in the center and add the soy milk mixture and canola oil.  When the soy butter starts to sizzle, spoon the batter into the pan and cook.  Add more pats of soy butter for each batch of pancakes.  Serve immediately with maple syrup or your desired topping. 


Wednesday, December 1, 2010

No Nut Homemade Granola Bars

Granola bars are notorious for their nuts.  These bars are nut free and great for lunch boxes at school or backpacks when out for a hike.  My kids think they are a treat and have them for dessert.  You can make them more healthy by skipping the chocolate chips, (but why would you do that?).   

Ingredients


2 c oats
1 c shredded coconut
½ c wheat germ
1/4 c sunflower seeds
½ c honey
¼ c brown sugar
3 tbs soy butter
2 tsp vanilla extract
1/2  tsp salt
½ c  chopped dried fruit, any combination of cranberries, raisins, apricots or cherries
1/3 c miniature dairy and nut free chocolate chips

Directions
Preheat the oven to 350 degrees.  Grease a 9 by 9-inch glass baking dish with shortening and set aside.  
Spread the oats, coconut, wheat germ, and sunflower seeds onto a sheet pan. Place in the oven and toast for 10 to 12 minutes, stirring occasionally.  Combine the honey, brown sugar, soy butter, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.  Once the oat mixture is done baking, remove it from the oven and reduce the heat to 300 degrees F.  Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.  Gently stir in the chocolate chips (be careful, they may start to melt in the warm granola).
Pour the mixture into the prepared pan.  Lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. Cut into squares and store in an airtight container for up to a week.


Saturday, November 20, 2010

Oatmeal Wheat Bread


Home made bread smells delicious baking in your oven.  Besides, many commercially made breads have allergens and are full of preservatives.  Have you ever noticed how long it takes for them to go bad?  There is a great bakery in our state that makes fresh breads that does not use nuts.  But, is costs almost $5.00 per loaf!  When I have time I make fresh bread for my family and make croutons with the leftover slices.

Ingredients
1 cup very warm water
2 1/4 tsp active yeast
2 cups bread flour (all purpose will still work)
3/4 cup wheat flour
1/2 cup oats
2 tbs brown sugar
2 tbs wheat germ
2 tbs melted soybutter

1 tbs canola oil for rolling out dough

Measure the warm water and add the yeast.  Stir gently and let rest for 5 to 10 minutes.  Set up your food processor with the dough blade.  Measure the dry ingredients and pour into the food processor bowl.  Process until blended.  Pour the yeast and water mixture through the top while running the processor. Open the top and add the melted soybutter.  Process again until a smooth dough forms.  Run for one additional minute.

Turn dough into a greased bowl and cover with a towel.  Let it rise in a warm place free from drafts for 45 to 60 minutes or until doubled in size.  The dough will be ready when an indentation remains.  Turn the dough onto an oiled board.  Gently turn the dough ball to oil it an all sides.  Flatten the dough with the heel of your hand into a rectangular shape.  Roll dough up tightly into a loaf shape starting from a short side and pinching it together as you roll.  Place the dough in a loaf pan and cover again.  Let it rise in a warm place for another 45 minutes or until it is at least 1 to 1 1/2 inches over the rim of the pan.

Bake at 375 degrees for 35 minutes.  Cool for 15 minutes and turn out of pan.  Cool completely before storing in an airtight container or plastic bag.

**  I have made this recipe using my bread machine, but I used the machine so much that the mixing pan wore out.  If you want to make it in your bread maching, just follow the manufacturer's instructions for adding ingredients.  You can select the dough cycle and bake the bread in a pan in your oven or make the whole thing in your machine.

Monday, November 8, 2010

No Nut Cranberry Muffins


Vote for this recipe in the Holiday Recipe Contest at 




Cool fall mornings are the perfect time for these muffins, and you won't even miss the nuts that are in traditional cranberry baked goods.  Cranberries are abundant in the supermarket this time of year and freeze well to use in baked goods during the winter.

Ingredients

2 c flour
½ c sugar
½ tsp salt
2 tsp baking powder
2 tbs wheat germ
¾ c milk
¼ c canola oil
1/3  c orange juice
¼ c soy vanilla yogurt
2 tbs orange zest
1 c chopped cranberries

Grease muffin cups with shortening and preheat the oven to 350 degrees.  Combine the dry ingredients in a large bowl and stir together until blended.  Make a well in the center and add the wet ingredients and the orange zest.  Stir until just blended, the batter will be lumpy but don't over-mix.  It will make the muffins too chewy. Stir in the cranberries.  Spoon into muffin cups and bake for 20 to 22 minutes.  

You can also make a loaf of bread by baking for 35 to 40 minutes in a greased loaf pan.  





Chocolate Chip Cookies



Everyone loves chocolate chip cookies and you can never eat just one.  This was a cookie I was really missing when I found out that my daughter had food allergies and it was the first cookie recipe that I attempted to make.  Every should enjoy homemade chocolate chip cookies.  These are best warm from the oven and served with vanilla soy ice cream for an extra special treat.  

Ingredients

2 c flour
1 tsp baking soda
1 tsp baking powder
1 c (2 sticks) softened soy butter such as Earth Balance
¾ c sugar
¾ c brown sugar
1 tsp vanilla
3 tbs water
3 tbs canola oil
1 package nut free and dairy free chocolate chips such as Divvies or Enjoy Life

Measure dry ingredients and put into a medium sized bowl.  Stir together.  Add soybutter and sugars to a large mixing bowl.  Beat on medium with an electric mixer until well blended.  Add the vanilla, water, and canola oil and beat again.  Pour in the flour mixture and beat on low until a soft dough forms.  Stir in the chocolate chips with a spoon. Drop by tablespoonfuls onto an ungreased baking sheet and bake at 375 for 10- 12 minutes.  Cool on wire racks and enjoy.  Makes about 36 cookies.  Store in an airtight container to preserve freshness.

Friday, October 29, 2010

Pumpkin Bread






Now that the weather is cooler, it is the perfect time of year to make pumpkin bread and muffins.  I usually just use canned pumpkin, but I really do want to try using a sugar pumpkin.  These don't last long, so it is perfect that this recipe makes a double batch.  

Ingredients

3 c flour
1 ¼ c sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ tsp salt
1 can pumpkin (15 oz.)
½  c soy vanilla yogurt
½ c canola oil
½ c soymilk plus 1 tbs vinegar


Grease 2 loaf pans with shortening.  Measure all dry ingredients and put in a large mixing bowl.  Stir together.  Make a well in the center and add the wet ingredients.  Mix for one minute on low speed.   Pour into two pans and bake at 350 degrees for 45 to 50 minutes.  


*  This recipe also makes 2 doz. muffins that bake for 20 – 22 min, or 48 mini muffins that bake for 11-12 minutes.  For a variation stir in 1/2 c of raisins or 1 c of chocolate chips.  You can add more (up to 1 c) if you like, but I don't like my pumpkin bread too raisiny.  






*  Mini Pumpkin Muffins with Dairy Free Tofutti Cream Cheese Frosting and Dairy, Egg and Nut Free Candy Corn

Friday, October 15, 2010

Oatmeal Chocolate Chip Craisin Bars


These cookie bars taste great and are easy to make too.  They are great for bake sales or just for after school treat!

Ingredients
2 sticks of soybutter softened
1 cup packed brown sugar
1/2 cup granulated sugar
3 tbs water 
4 tbs canola oil 
1 tsp vanilla
1 1/2 cups flour
3 tsp baking powder 
2 tbs wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats
1 cup craisins
1 cup chocolate chips

Heat oven to 350 degrees.  In a large bowl cream together the soybutter and sugars with a mixer.  Add the water, oil and vanilla and beat well.  Mix together the dry ingredients of flour, baking powder, wheat germ, baking soda, cinnamon, and salt in a separate bowl.  Add this to the wet ingredients and mix well.  Stir in oats, craisins, and chocolate chips.  

Form dough and spread into greased 9 x 11 baking pan.  Bake for 25 – 30 minutes until golden brown.  Cool and cut into squares.  Store in an airtight container.  

Makes about 2 doz. bars.

Monday, October 11, 2010

Dairy, Egg and Nut Free Chocolate Cupcakes

This post is for my sister Kelly, who does not have food allergies, but loves this recipe.  This was the first cake that I made for my daughter after she had an allergic reaction from the bakery cake for her first birthday.  

Ingredients
2 ½ c flour
2 c sugar
½ c cocoa
2 tsp baking powder
1 tsp salt
1 c water
1c soymilk
2/3 c canola oil
2 tbs white vinegar
2 tsp vanilla

Preheat the oven to 350 degrees.  Grease muffin cups of 2 muffin tins with shortening or line with paper baking cups.  Add the dry ingredients to a large mixing bowl and stir to mix.  Make a well in the center and add the wet ingredients.  Mix with a mixer until blended.  Spoon the batter into the muffin cups to 3/4 full and bake at 350 degrees for 20-22 minutes.  Cool on racks for 10 minutes and remove from pans.  Cool completely and frost.  Makes 2 dozen cupcakes.

* Variations:
        - This recipe can also be made into a cake.  Grease two 9 inch cake pans with shortening and dust      with flour.  After mixing batter, pour it into the two cake pans and bake for 35 minutes at 350 degrees.


Vanilla Soy Buttercream Frosting

3 c powdered sugar
1/3 c soybutter or shortening
1 ½ tsp vanilla
1 to 2 tbs soymilk

Cream together all ingredients with an electric mixer until well blended.  Frosts and fills a two layer round cake or 24 cupcakes.  Double the recipe for lots of frosting when piping cupcakes or when coloring frosting for extra decorating.  




Tuesday, September 28, 2010

Oatmeal Pancakes

My kids and I love pancakes, in fact we have them almost every weekend.  But, we enjoy them so much we sometimes have them for brinner (breakfast for dinner) along with pure Vermont maple syrup, bacon, and fruit.  Try it!

Ingredients
1 1/4 c flour
½ c quick oats
2 tbs brown sugar
2 tbs wheat germ
1 ½ tsp b powder
½ tsp salt
1 1/4 cups soymilk
3 tbs canola oil
1/2 tsp vanilla

 (Add 3/4 c of fresh fruit such as blueberries or raspberries for a change before cooking.)


Put dry ingredients in a mixing bowl and stir.  Add wet ingredients and stir until just moistened.  Cook in a frying pan over medium heat.  Serve immediately.  

Tuesday, September 14, 2010

Zucchini Bundt Cake

Last year our garden produced so much zucchini, I tried to develop a recipe for zucchini bread, but I thought that this was even better.  Plus, it's the one way that my kids will eat zucchini and actually like it.

Ingredients

Filling
½ c packed brown sugar
1/3 c dried cranberries
1 tbs cinnamon
½ tsp allspice

Cake
3 c flour
1 ¼ c granulated sugar
3 tsp b powder
1 tsp b soda
1 tsp cinnamon
½ tsp salt
1/2 c soy vanilla yogurt
1/2 c applesauce
1/2 c soymilk plus 1 tbs vinegar
1/3 c canola oil
1 tbs vanilla
2 c shredded zucchini

Glaze
¾ c confectioner’s sugar
2 tsp vanilla soy milk
1 tsp vanilla extract

Shred zucchini in a food processor.  Place shredded zucchini on paper towels to absorb water and let stand for 5 – 10 minutes.

Combine brown sugar, dried fruit, cinnamon, and allspice in a bowl and set aside.

Combine flour, sugar, baking powder and soda, and salt in a large bowl.  Make a well in the center.  Mix together the wet ingredients in a medium bowl and pour into the well in the flour mixture.  Add zucchini and stir until just mixed. 

Coat a bundt pan with shortening and flour lightly.  Spoon 1/3 of batter into the pan.  Sprinkle in ½ of the brown sugar mixture.  Spoon ½ of the batter into the pan, add the remaining brown sugar mixture.  Spoon in a final layer of batter. 

Bake at 350 preheated oven for 1 hour and 5 minutes.  Cool 10 minutes on a rack and remove from pan.  Mix powdered sugar soy milk, vanilla and drizzle over the top.  Serve warm. 



Variation:  Zucchini Bread
Just make the cake part of the recipe and bake in 2 greased loaf pans for 40 - 45 minutes at 350 degrees.  

Thursday, September 9, 2010

Banana Chocolate Chip Muffins

I think that banana bread was the first recipe that I made that was dairy and egg free.  When I began I used egg replacer, but sometimes when I ran out, my local store didn't always have more in stock.  I wanted to use regular baking ingredients and still have tasty bread.  I did some experimenting and came up with this recipe.  I often double the batch and freeze the extras to use for breakfast when I haven't had time to bake.

Ingredients

1 ½  c flour
½ c sugar
3 tsp baking powder
1 tsp baking soda
2 tbs wheat germ
½ tsp salt
1 tsp vanilla
3 tbs water
3 tbs canola oil 
2 tbs orange juice
¼  c soy vanilla yogurt
1 c mashed ripe banana
1/2 c dairy and peanut free chocolate chips such as Divvies

Grease muffin cups with shortening, I like to use Spectrum Organic.  Preheat the oven to 350 degrees.  Combine the dry ingredients in a large bowl.  Stir together until blended.  Make a well in the center and add the wet ingredients.  Mix on low with an electric mixer for 1 minute.  Stir in the chocolate chips.  Spoon into muffin cups and bake for 20 to 22 minutes.  

You can also omit the chocolate chips and just make plain banana muffins or you make a loaf of bread by baking for 35 to 40 minutes.  

Enjoy!