Peanut Butter and Oreo Lasagna

This no-bake dessert is dairy-free and can be assembled in under 15 minutes. This sweet lasagna can be made ahead and keeps well in the fridge for up to a week.  The rich chocolate center reminds me of a chocolate cheesecake, but it’s actually a mixture of chocolate hummus and dairy-free whipped topping.  The peanut butter compliments the oreo cookies nicely and the whipped topping cuts through some of the richness.  This dessert can easily be made gluten free by substituting gluten free cookies. It’s a great simple recipe for a hot summer day.  You will not be dissapointed!

Prep Time:  15 minutes                                                                   Serves  12

Ingredients:

1/2 cup room temperature peanut butter (almond or cashew butter can be substituted)

16 oz dairy-free chocolate hummus

3 containers of 9 oz dairy-free whipped topping

3 packages of reduced fat oreo cookies

Blend together the peanut butter and chocolate hummus until completely combined.  Fold in one container of whipped topping until incorporated.  Place a single layer of oreo cookies on the bottom of a 9X13″ pan.  Spread the chocolate mixture evenly on top of the cookies.  Place another layer of oreo cookies on the chocolate mixture.  Finally, spread 2 containers of whipped topping on the last layer of oreos.  Crumble 10 oreo cookies over the whipped topping and refrigerate overnight before serving.

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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.

Dairy-Free Glazed Mexican Chocolate Bundt Cake

My girls think that this cake tastes like a chocolate donut.  Right out of the mouth of babes!  This cake is so moist and rich that you won’t believe that there are actually healthy ingredients in there.  The pumpkin puree adds a lot of fiber as well as vitamin A and iron which supports immune health.  Cinnamon is one of the healthiest spices to use in baking because it can lower blood sugar levels and reduce heart disease risk factors.  1 teaspoon of cinnamon has as many antioxidants as a cup of blueberries.  I reduced the fat by using egg whites and the carbs are reduced with the use of almond flour.  The best part is that this cake can be made without touching your cake mixer.  It’s a total win, win!

Prep Time:  15 minutes        Cook Time:   1 hour and 15 minutes         Makes: 1 bundt cake

Ingredients:

1 cup flour

3/4 cup almond flour or almond meal

3/4 cup granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp salt

1 cup unsweetened almond milk

1 15 oz can unsweetened pumpkin puree

3/4 cup brown sugar (packed)

5 tbsp liquid egg whites

1/4 cup avocado oil

1/4 cup maple syrup

1 tbsp vanilla extract

Glaze:

1/2 cup confectioner’s sugar

1 tbsp unsweetened almond milk

Preheat oven to 350 degrees and coat a 12-cup bundt pan with non-stick cooking spray.  Get two medium sized mixing bowls.  In one bowl whisk together the flour, almond flour, granulated sugar, cocoa, baking powder, baking soda, salt and cinnamon.  In the second bowl whisk together the almond milk, brown sugar, pumpkin puree, egg, oil, syrup and extract.  Gradually add the dry ingredients to the liquids until just combined.  Transfer the batter to the bundt pan and bake for one hour and 15 minutes or until a toothpick inserted in the center emerges with only a few moist crumbs attached.  Allow the cake to cool in the pan for 20 minutes then remove from pan and allow to cool completely on a plate or wire rack.

Combine confectioner’s sugar and almond milk in a small bowl and stir to combine.  Once the cake is completely cool pour the glaze evenly onto the top of the cake and allow it to drizzle down the sides.  Serve immediately or refrigerate for up to a week.

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Dairy-Free Cranberry Margarita Bread

Studded with cranberries this sweet and tangy bread is perfect for breakfast or an afternoon snack.  Egg whites, coconut oil and almond milk increase the protein and decrease the cholesterol while the use of almond flour reduces the amount of white flour in this recipe.  The lime and orange zest add a hint of refreshing citrus.  It’s perfect for those times when you could use a margarita,  but must settle for something a bit more sensible.

Prep Time:  10 minutes                         Cooking Time:  1 hour                     Makes 1 loaf

Ingredients

4 tbsp melted coconut oil

1 cup of almond flour or almond meal

1 1/4 cup white flour

1 cup packed light brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tbsp liquid egg white

3/4 cup almond milk

1 bag of fresh cranberries (8-12 oz)

1 tsp lime zest

1 tsp orange zest

Preheat oven to 350 degrees and spray a loaf baking pan with non-stick cooking spray and set aside.  In a large bowl whisk together the flour, brown sugar, baking soda, almond flour, baking powder and salt.  In a medium bowl combine the coconut oil, zest, egg whites and almond milk.  Whisk to combine.  Add the wet mixture to the dry ingredients and fold in the cranberries.  Stir until combined.  Pour batter into the prepared pan.  Bake for about 1 hour or until a toothpick inserted in the center comes out clean.  Allow the bread to cool for 30 minutes then run a knife along the perimeter and remove from the pan.

 

Dairy-Free Salted Chocolate Almond Squares

Adults want some chocolate for Halloween too and this dessert is better than anything that will come out of a wrapper.  The coconut oil in this recipe eliminates the need for butter and if you can find the dairy-free chocolate chips in the supermarket it’s completely Moo-free.  Tip: You may want to share some with friends so you don’t eat the whole pan yourself.

Prep Time:   10 minutes                   Cook time:  15 minutes              Makes 30 squares

Ingredients:

15 graham crackers

1 cup of coconut oil melted

1 1/2 cups chopped almonds

1 bag (10oz) dairy free chocolate chips or chunks

1 cup crushed pretzels (any shape will do)

1/2 tsp coarse salt

Take a rimmed baking sheet and line it with foil or parchment paper for easy cleanup.  Lay 15 graham crackers along the bottom of the pan.  Pour the melted coconut oil evenly across all of the graham crackers.  Sprinkle the chopped almonds, chocolate chips and pretzels on top of the crackers.  Bake at 350 degrees for 15 minutes.  The chocolate should act as a glue to hold the toppings onto the cracker.  You may want to spread them a bit to ensure the toppings adhere.  Sprinkle with coarse salt and refrigerate for 45 minutes to harden the chocolate.  Remove from pan and use a sharp knife to cut each graham cracker in half.  Store in an airtight container in the fridge for up to a week.

Dairy Free Healthy Breakfast Muffins

I promise that you will not miss the butter in this delectable muffin.  In fact, you won’t even notice that there is absolutely no dairy and most of the white flour was replaced with almond flour.  They are a great choice for a healthy breakfast and can be made quickly and easily with no mixer at all.  If you aren’t a fan of blueberries feel free to substitute apples, raspberries, peaches or pears.  Also, these muffins freeze well so make them ahead for a Sunday brunch or a sick friend.  Enjoy every tender crumb!

Prep Time:   10 minutes           Cook Time:  17 minutes         Makes 12 muffins

Ingredients:

1/2 cup melted coconut oil

1 cup of almond flour

3/4 cup white flour

1/4 tsp salt

1 tbsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup sugar

2/3 cup almond milk

3 tbsp liquid egg whites

1 1/4 cups of washed fruit (if you use apples peel and cut them into a small dice)

Preheat oven to 350 degrees.  Line muffin tin with cupcake liners for easy cleanup.  Combine flours, baking powder, cinnamon and salt; whisk to combine.  In a separate bowl, combine sugar, oil, almond milk, extract and egg; whisk to combine.  Fold the wet ingredients into the dry and add the fruit.  Mix just until combined (mixing too much will make for a tougher muffin).  Fill each muffin tin 3/4 of the way full and bake at 350 degrees for 17 minutes or until the tops begin to brown.  Allow the muffins to cool in the pan for 15 minutes then remove them and place them in a sealed container or store them in the fridge to prevent spoilage.

 

Dairy Free Date (Nut?) Bread

This is an adaptation of my mother’s beloved date bread recipe.  I substituted coconut oil for the butter to make it dairy free and half of the flour has been replaced with almond flour to decrease the carbs and increase the protein.  The use of egg whites in place of the whole eggs reduces fat and cholesterol.  The dates are so sweet that there is very little sugar needed and the dates are an excellent source of B6, fiber, potassium and iron.  This date bread serves as a great breakfast or snack.  It also freezes well, so tuck a few slices in a resealable bag for a quick breakfast whenever you are fresh out of ideas.  Plus, it’s so easy to make you won’t even need a mixer.  Now, that’s my kind of baking!

Prep Time:  20 minutes             Cook Time:  45 minutes         Makes:  2 loaves

Ingredients:

1 package of pitted dates chopped into thirds

2 cups of boiling water

1/2 cup coconut oil

1 1/2 cup of sugar

1/3 cup liquid egg whites

2 cups of white flour

2 cups of almond flour or almond meal

4 tsp baking soda

2 tsp vanilla extract

1/2 cup chopped nuts (optional)

Place the chopped dates in a bowl with the sugar and coconut oil and add the 2 cups of boiling water.  Let the bowl sit until cooled.  When cooled, add the egg whites, vanilla, nuts and dry ingredients.  Stir until combined and pour the mixture into two greased loaf pans.  Place them into a 350 degree oven for 45 minutes.  Wait until they are completely cooled to remove them from the loaf pan.  Slice and serve.

 

Almond Joyous Cookies (Dairy-Free, Gluten Free and low cholesterol)

These cookies could not be any easier to make or more delicious.  My kids honestly cannot tell the difference between these and the regular full-fat chocolate chip cookies I used to make.  I use almond flour to get the look and texture that is most like ordinary homemade cookies, but you can certainly substitute almond meal with or without the almond skin and get the same great flavor.  The almond flour increases the protein content and decreases the carbs significantly.  The coconut oil and egg whites are much healthier fats and the oil imparts a slight coconut flavor that will remind you of that almond, coconut and dark chocolate candy bar everyone loves.  No mixer is needed for this recipe.  Beware, your family will want you to make this recipe again and again.

Prep time:  10 minutes            Cook time:  13 minutes           Makes about 20 cookies

Ingredients:

3 cups of almond flour or almond meal

1/2 cup of coconut oil

1/2 cup of sugar

1/3 cup of liquid egg whites

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp baking soda

1/2 cup dark chocolate chips (dairy free)

Preheat oven to 350 degrees.  Melt the coconut oil in a pan or in the microwave.  Set aside to cool.  Combine the egg, oil and vanilla extract in one bowl.  In a separate bowl, combine the dry ingredients together and whisk.  Combine the wet and dry ingredients and stir in the chocolate chips.  Spray a baking sheet with non-stick coconut oil spray and drop golf ball sized mounds onto the sheet.  Bake for 13 minutes or until the bottom of the bookie begins to brown.  Place on a cookie rack  to cool.  dsc_0193