Golden Raisin Oatmeal Spice Cookies

These dairy-free oatmeal cookies aren’t your grandmother’s recipe.  The hint of orange combined with the clove and allspice are a delightful kick to your taste buds.  The chewy texture of the oats combined with the sweet raisins are satisfyingly wholesome.  They are great with a cup of tea on a cold day but also a sweet addition to a summer picnic.

Prep Time:  15 minutes                        Cook Time 12-15 minutes                   Makes:  2 Dozen

1/2 cup melted coconut oil

1 cup packed light brown sugar

1/3 cup egg whites

1 tsp vanilla extract

3 cups rolled oats

2 tbsp of water

2 tbsp grated orange peel (approximately 1 medium orange zested)

2/3 cup flour

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp ground cloves

1/2 tsp ground allspice

1 teaspoon ground cinnamon

2/3 cup golden raisins

Preheat oven to 350 degrees.  In a mixing bowl, cream together the coconut oil and sugar.  Beat in the egg whites, water, orange zest and vanilla.  In a separate bowl combine the flour, oats, spices, salt and baking soda.  Sir until combined.  Add the wet mixture to the dry ingredients and stir in the raisins.  Stir until the mixture is combined.  Drop a rounded tablespoon of dough on an ungreased cookie sheet two inches apart.  Bake at 350 degrees for 12-15 minutes or until the edges of the cookies are browned.  Remove and cool on a wire rack.  Enjoy!

 

Advertisements

Holiday Re-Mix

This quick and easy trail mix is dairy-free, requires no oven and is fairly healthy when compared to most desserts that will be calling your name this holiday season.  This trail mix combines my favorite flavor combination – oreos and peanut butter.  It will keep well in an air tight container for about a week.  If you omit the mini oreos in this recipe it can also be gluten free.  The red sprinkles add some festive color but you can change out the colors to match the occasion. This snack is prefect for a party or pack it for the long car ride to the festivities.

Prep Time:     20 minutes                          Makes one large bowl

Ingredients:

1 12 oz box rice chex cereal

3/4 cup fluff

3/4 cup natural peanut butter

3 tbsp of coconut butter or coconut oil

2 cups mini oreos

1/2 cup mini dairy free chocolate chips

1/2 cup salted cashews

1/4 cup red and green sprinkles

Place the fluff, peanut butter and coconut oil/butter into a heat proof bowl and melt the ingredients on a stovetop or in a microwave.  Stir the ingredients together until they are completely combined and smooth.

In a large bowl combine the cereal, oreos, chocolate chips, cashews and sprinkles.  Pour the melted mixture onto the cereal mixture and stir until all ingredients are coated.  Allow the mixture to cool and place in an air tight container for snacking all week.

 

Insane Apple Cake

When you are mixing up this batter you will think you’ve made a mistake because there are more chopped apples than cake mix.  You will have to trust me on this one because it will bake up to be delicious, moist and healthy.  It’s also an easy recipe that will allow you to use up the abundance of apples we all tend to have in the fall.

Prep Time:  10 minutes          Bake Time:  35minutes

Ingredients:

1 cup all purpose flour

1 cup almond flour

1 cup sugar

1 tsp baking soda

2 tsp cinnamon

1/2 tsp ground cloves

1 tsp ground nutmeg

1/4 cup coconut oil (melted)

3/4 cup liquid egg whites (the equivalent of 4 large eggs)

8 apples (peeled, cored and chopped into cubes)

1 cup chopped walnuts (optional)

In a medium bowl whisk together the flour, almond flour, baking soda, cinnamon, cloves and nutmeg.  In a separate bowl whisk sugar, melted coconut oil and egg whites.  Add the wet ingredients to the dry and stir until combined.  Fold in the chopped apples and optional chopped nuts to the batter.  Pour the batter into a greased 13X9″ baking pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares once the cake has cooled and serve warm or at room temperature.  This cake will keep best in the fridge for up to a week.

Island Carrot Cake Muffins

These muffins are a delicious and healthy morning treat that will distract you from the fact that cake isn’t an acceptable breakfast food.  With only a 1/4 cup of oil and a cup of flour in the entire recipe not only are these dairy-free but they are heart healthy.  The protein from the almond flour will keep you feeling full longer and using egg whites reduces the fat content.  I like to use avocado oil, but feel free to use any light tasting oil you may have on hand.  If you like nuts add a cup of chopped pecans for some added crunch.  If you prefer to make a cake pour the mixture into a 9X13″ pan instead of muffin tins.

Prep Time:  15 minutes         Bake Time:   20 minutes        Makes 17 – 20 muffins

Ingredients:

3 cups of grated carrots

1 cup of flour

1 cup almond flour

1 cup white sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 cup canned crushed pineapple with juice

2/3 cup egg whites

1/4 cup avocado oil

2 tsp vanilla extract

1/2 cup shredded coconut (optional)

1 cup chopped pecans (optional)

Preheat oven to 350 degrees and line a standard muffin tin with cupcake liners for easy clean-up.  You may hand grate the carrot on a box grater but I find it faster to place the carrots in a food processor.  (It will require approximately 5-6 small carrots to equal 3 cups of grated carrots.)

In a large bowl combine the grated carrot, flours, sugar, baking soda, baking powder, salt, cinnamon and ginger.  In a separate bowl whisk together the pineapple, egg whites, vanilla extract, oil, pecans and coconut (optional).  Combine the wet and dry ingredients and stir until combined.  Take a 1/4 cup measuring cup and scoop the batter into the lined muffin tins for uniformed muffins.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool before removing them from the pan.

If you use a 13X9″ pan cook for 40 minutes at 350 degrees.

 

Dairy-Free Chocolate Truffle Cookies

These soft and chewy cookies have very little flour and no dairy.  The sea salt adds a hint of salty goodness which compliments the chocolate nicely.  You will feel like you are eating a sinful chocolate brownie, but with much less guilt.  They are surprisingly simple to make and require very few ingredients.  Be sure to cook them for no more than 10-12 minutes to ensure a soft and chewy center.  A 1 inch cookie scoop will result in consistently sized cookies and even baking.  They also freeze well if you want to avoid eating the whole batch yourself.

Prep time:  20 minutes                   Cook time:  10-12 minutes                Makes: 2-3 dozen

2 cups dairy-free chocolate chips or chunks

1/3 cup coconut oil

3/4 cup sugar

3 whole eggs

1 1/2 tsp vanilla extract

1/2 cup flour

1/2 cup almond flour

1/4 tsp baking powder

1/2 tsp sea salt

Melt the dairy-free chocolate chips and coconut oil in a pan over low heat.  Set aside and allow to cool for 10 minutes.  Whisk together the flour, almond flour, baking powder and salt to combine.  In a separate bowl, whisk together the eggs, sugar and vanilla until well combined.  Add the chocolate and flour mixture to the eggs and stir until completely incorporated.

Cover and chill the mixture for at least 3 hours.

Preheat the oven to 350 degrees.  Using a 1 inch cookie scoop roll into balls and place on a parchment lined cookie sheet 2 inches apart.  Bake for 10 -12 minutes.  Allow the cookies to sit on the cookie sheet for a few minutes before transferring them to a wire cooling rack.  Store in an airtight container for up to a week.

 

 

Dairy-Free Luscious Lemon Squares

These lemon squares will melt in your mouth.  They are sweet, tart and buttery with absolutely no dairy.  The glaze reminds me of the homemade lemon slush that I ate as a child growing up in East Boston.  It’s a struggle for me not to eat the glaze by the spoon full – it’s that good!  With a few simple ingredients you can make these delicious and refreshing lemon squares.

Prep Time:  15 minutes           Bake Time:  25 minutes          Makes 9 large squares

Ingredients:

Lemons Squares:

1 1/2 cups of softened or melted coconut oil

2 cups all purpose flour

2 large eggs

3 tbs lemon zest

3 tbsp lemon juice

1 cup granulated sugar

1/2 tsp salt

Glaze:

1 cup confectioner’s sugar

2 tbsp lemon juice

2 tbsp lemon zest

Preheat oven to 350 degrees.  Spray a 9×9″ baking pan with cooking spray.  Zest and juice 2 lemons and set aside.  Strain the seeds out of the lemon juice.  (Be sure to only take the yellow skin off when zesting the lemons and not the white pith, which is bitter.)  In a medium bowl beat the flour, sugar, salt and coconut oil with a hand mixer.  In a separate bowl, whisk together the eggs, 3 tbsp juice and 3 tbsp zest until combined.  Pour the liquid into the flour mixture and beat until smooth (2 mins).  Pour the mixture into a baking dish and bake for 23-25 minutes until edges are browned and a toothpick inserted in center comes out clean.

Allow to cool completely before glazing.  Whisk together the confectioner’s sugar, 2 tbsp lemon zest and 2 tbsp lemon juice until smooth and creamy.  Spread the glaze over the top of the cooled squares with a spatula and allow the glaze to set before cutting into 9 equal squares.

dsc_0516dsc_0517dsc_0518dsc_0519dsc_0521dsc_0531dsc_0528

Dairy-Free Elvis Banana Bread

The King would have loved this banana bread recipe because it has all of his favorite things baked into one loaf.  I took one of the most commonly baked breads and added a couple of ingredients that will make it a stand-out for dessert or breakfast.  I prefer to use almond or cashew butter because both of those nuts have anti-inflammatory properties but you can certainly use peanut butter if you prefer.  The carbs have been cut in half with the use of the almond flour and the majority of the fat is healthy fat from the nut butter and almond flour.  Enjoy a slice with your coffee and it will be hard not to cut yourself another piece.

Prep Time:  10 minutes             Cook Time:  50-60 minutes              Makes:  1 loaf (12 servings)

Ingredients:

1 cup of almond flour or almond meal

1 cup all-purpose flour

1 tbsp baking powder

3/4 cup granulated sugar

1/2 tsp salt

1 cup mashed ripe bananas (approximately 2 medium bananas)

1/3 cup unsweetened almond milk

1/3 cup peanut, almond or cashew butter

3 tbsp vegetable or avocado oil

3 tbsp liquid egg whites

1 cup dairy-free chocolate chips

Preheat the oven to 350 degrees and spray the bottom of a loaf pan with non-stick cooking spray.  In a medium mixing bowl combine, flours, sugar, baking powder and salt.  Whisk to combine.  In a separate mixing bowl add the mashed bananas, almond milk, nut butter, oil and egg.  Stir until combined then add it to the dry ingredients and mix until just combined.  Fold in the chocolate chips and pour the batter into the loaf pan.  Bake for 50 – 60 minutes or until a toothpick inserted in the center comes out clean.  Loosen the sides and gently remove the bread from the pan.  Slice and serve.