Dairy & Soy Free Treats!

I've got quite the sweet tooth, and I really love baking, but if there's a place that making food allergy changes is really difficult, it's baking. Recipes for baked goods are pretty specific, and the quality of the finished product can be pretty low if some ratio is off in the beginning. I wasn't content to just sit back and go "treat free", that would be way too healthy! So I got online and  in the kitchen and started substituting for dairy products in my favorite baked goods. Here are two recipes that turned out surprisingly well, it's definitely a place to start! I'm still tweaking these, and playing with some new ideas, but here's what I have so far! Rejoice! Eat cake!

Classic Chocolate Chip Cookies (butter free)

Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Coconut Oil, room temp
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups Enjoy Life chocolate chips (they are free of ALL major allergens, including dairy and soy) or if you prefer chunk cookies, chop up an Equal Exchange chocolate bar. (one of the few dairy and soy free chocolate bars out there, but read carefully, not every variety is allergen free)

 PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes, they will be paler than butter based cookies, so don't overbake looking for them to be golden! 

 Vegan Cupcakes with Chocolate "Butter"cream Icing


Cupcakes: I started with this recipe for Vegan Vanilla Cupcakes, but I didn't have any coconut oil at the time, so I used canola instead. The consistency was heavier than I like my cupcakes, so I'm playing with some ideas to get that fluffy feel I like in my old butter-laden recipe, but this is a great substitute to kill that craving! Filling the cupcake papers fairly full, (there's nothing worse than a short and tiny cupcake!) I found it only made 16 for me, not the 18 listed. The Hero likes filled cupcakes, so 6 of them got a filling of raspberry preserves, using a piping bag and Bismark tip.

Icing: My favorite icing recipe is a low-sugar recipe, a meringue buttercream, about 12 egg whites with a boiled sugar sweetener and a full 6 sticks of butter. Really fantastic stuff, but clearly not in the diet plan! I made up this one on the spot while the cakes were baking. I try to steer clear of super sugary sweet icings, but I think this one turned out fairly good, just don't over-ice the cakes, so you get a good balance of flavors.

• 2 lbs. super fine confectioners sugar
• 1 C. cocoa powder
• aprox. 1/4 cup vanilla coconut milk beverage like SoDelicious (if you use an unflavored milk or other milk or cream substitute, add 1/2 t. vanilla extract)
• 1/2 C. Butter substitute, like Soy Free Earth Balance

Slowly mix the sugar and cocoa together in a large mixing bowl, then slowly add your coconut milk (and vanilla, if needed), just until the mixture is glossy and smooth, it will have a  thick glaze consistency, the Earth Balance will help fluff it up a little, add it and whip the icing for a while, to get a fluffy and even texture. Transfer it to a piping bag and use a shell tip to ice the cupcakes. Tip: If you filled some of your cupcakes, sprinkle some chocolate shavings, chips, or colored sugar on top so you know which is which!

Well that's what I have so far, I'm working on some other things, namely, pastry crust, for pies and the like. When I have one I like, I'll be sure to share it. Is there something you really like that you'd like me to try and convert to allergy friendly? Share your allergy and what you're craving and I'll try my best!