We didn't tell anyone that this is dairy-free twist on the traditional apple pie. It was a favorite at Thanksgiving with the extended family! (Shhh, it can be our little secret.)
Crust
Make a single pie crust. (See the recipe for an Easy Dairy-free Pie Crust.) Bake it according to the instructions.
Filling
5-6 apples (we used a combination of granny smith and gala apples), peeled, cored and sliced
1 cup sugar
1/4 tsp salt
freshly ground nutmeg (to taste)
1/2 tsp cinnamon
juice of 1 lime
2 Tbs flour
Crumble Topping (optional)
1/2 cup white sugar
1/3 cup flour
1/2 tsp cinnamon (and/or nutmeg)
1/4 cup vegan butter
Dairy-Free Caramel Sauce
2-1/2 cups sugar
1 can coconut milk
Directions
Make the pie crust and while it's prebaking, make the filling.
For the filling, mix all of the ingredients together and let stand for 20 minutes. While the filling is resting, make the crumble topping and caramel sauce.
For the crumble topping, mix all of the ingredients together in a bowl. (If the butter is too soft it will become creamy, not crumbly. Also, I find that mixing it with my fingers or two butter knives works best to create the large crumbs.)
For the caramel sauce, melt the sugar over medium low heat until golden color. Slowly stir in the coconut milk and let simmer for a few minutes, to let any excess liquid evaporate. It will thicken as it cools. [One person said that they wished this sauce was a little sweeter, so feel free to add extra sugar if you like, but it was plenty sweet drizzled over the pie.]
Then pour the filling into the prebaked pie crust. Bake at 350 degrees for 30-45 minutes, until the crust is golden and the apples are soft and bubbly.
Let the pie cool completely.
Drizzle with caramel sauce and serve!
Tuesday, January 3, 2012
Thursday, December 1, 2011
Cocoa Almond Truffles
This is a dairy-free, gluten-free truffle recipe that is almost good for you, but your family will never know! I found it on Lilly's Table, but I didn't have the cocoa nibs so I made it without. Delicious!
1-1/2 cups raw almonds (soaked in water and drained)
3/4 cup cocoa, plus a little extra for dusting
2-1/2 cups dates, pitted
1 tsp almond extract
1/2 tsp salt
2 Tbs water (more or less as needed)
Place the almonds and cocoa in a food processor. Pulse until the almonds are finely ground. Add the dates, almond extract and salt, and pulse until a soft paste is formed. Add water if needed if the mixture is too dry to stick together.
Scoop out about a teaspoon of paste and roll into a ball. Roll them or dust them with cocoa powder.
Chef Lilly recommends storing them in a tightly-sealed container in the refrige for a couple of weeks, or in the freezer for a few months.
1-1/2 cups raw almonds (soaked in water and drained)
3/4 cup cocoa, plus a little extra for dusting
2-1/2 cups dates, pitted
1 tsp almond extract
1/2 tsp salt
2 Tbs water (more or less as needed)
Place the almonds and cocoa in a food processor. Pulse until the almonds are finely ground. Add the dates, almond extract and salt, and pulse until a soft paste is formed. Add water if needed if the mixture is too dry to stick together.
Scoop out about a teaspoon of paste and roll into a ball. Roll them or dust them with cocoa powder.
Chef Lilly recommends storing them in a tightly-sealed container in the refrige for a couple of weeks, or in the freezer for a few months.
Sunday, November 20, 2011
June's Diary-free Tiramisu
This is a recipe that my dear friend June perfected on my behalf. (And I was oh so happy to taste all of the "mistakes" along the way!) I think that this recipe is better than the dairy version. It takes a little time to prepare this recipe, so plan ahead, but it's well worth the work!
Dairy-free Pastry Cream
Ingredients
2 cups coconut milk
1/4 tsp sea salt
6 large egg yolks, at room temperature
1/2 cup granulated sugar
3 Tbs cornstarch
1-1/2 tsp vanilla extract
1/2 tsp almond extract
Directions
Combine coconut milk and salt in a large sauce pan and bring to boil.
In a bowl, beat the egg yolks with sugar on medium-high speed until mixture is light yellow and thick, about 3 minutes.
Turn mixer to low and add cornstarch. Be sure to scrape sides of bowl.
Still mixing on low speed, slowly add hot coconut milk to egg mixture.
Pour mixture back into sauce pan and cook over medium heat until thick. Do NOT let it boil, stirring constantly with a spook or whisk. Continue cooking 1-2 minutes, but do not cook more than 2 minutes or the cornstarch will lose its effectiveness. If it looks curdled, whisk it until it is smooth.
Remove from heat and stir in vanilla and almond extracts.
Strain into a clean bowl and cover with plastic wrap, placing the plastic wrap directly on the surface of the cream.
Refrigerate 2-3 hours. Whisk again before using if needed.
Dairy-free Tiramisu
Ingredients
4 egg whites
4 egg yolks
1-1/4 cup powdered sugar
1 batch of Dairy-free Pastry Cream (see above), approx. 3 cups
7 oz ladyfingers
1 cup freshly brewed, strong coffee*, cooled
zest of 1 lemon (*add lemon zest to coffee grounds when brewing)
grated dark chocolate
unsweetened cocoa powder & cinnamon, for dusting
Directions
Stiffly whisk egg whites in a grease-free bowl.
In a separate bowl beat the egg yolks and sugar until pale and fluffy.
Gently fold in Dairy-free Pastry Cream and then the egg whites.
Make a layer of ladyfingers on the base of a deep, rectangular serving dish and brush them evenly with coffee.
Cover with a layer of the cream and sprinkle with a little grated chocolate.
Continue making layers until all of the ingredients are used, ending with a layer of Dairy-free Cream.
Dust with cocoa and cinnamon, then refrigerate for at least 3 hours or over night.
Thanks June!!!
Dairy-free Pastry Cream
Ingredients
2 cups coconut milk
1/4 tsp sea salt
6 large egg yolks, at room temperature
1/2 cup granulated sugar
3 Tbs cornstarch
1-1/2 tsp vanilla extract
1/2 tsp almond extract
Directions
Combine coconut milk and salt in a large sauce pan and bring to boil.
In a bowl, beat the egg yolks with sugar on medium-high speed until mixture is light yellow and thick, about 3 minutes.
Turn mixer to low and add cornstarch. Be sure to scrape sides of bowl.
Still mixing on low speed, slowly add hot coconut milk to egg mixture.
Pour mixture back into sauce pan and cook over medium heat until thick. Do NOT let it boil, stirring constantly with a spook or whisk. Continue cooking 1-2 minutes, but do not cook more than 2 minutes or the cornstarch will lose its effectiveness. If it looks curdled, whisk it until it is smooth.
Remove from heat and stir in vanilla and almond extracts.
Strain into a clean bowl and cover with plastic wrap, placing the plastic wrap directly on the surface of the cream.
Refrigerate 2-3 hours. Whisk again before using if needed.
Dairy-free Tiramisu
Ingredients
4 egg whites
4 egg yolks
1-1/4 cup powdered sugar
1 batch of Dairy-free Pastry Cream (see above), approx. 3 cups
7 oz ladyfingers
1 cup freshly brewed, strong coffee*, cooled
zest of 1 lemon (*add lemon zest to coffee grounds when brewing)
grated dark chocolate
unsweetened cocoa powder & cinnamon, for dusting
Directions
Stiffly whisk egg whites in a grease-free bowl.
In a separate bowl beat the egg yolks and sugar until pale and fluffy.
Gently fold in Dairy-free Pastry Cream and then the egg whites.
Make a layer of ladyfingers on the base of a deep, rectangular serving dish and brush them evenly with coffee.
Cover with a layer of the cream and sprinkle with a little grated chocolate.
Continue making layers until all of the ingredients are used, ending with a layer of Dairy-free Cream.
Dust with cocoa and cinnamon, then refrigerate for at least 3 hours or over night.
Thanks June!!!
Sunday, October 2, 2011
Coconut Flan
This is another easy and delicious dairy-free version of one of our favorite recipes. The most difficult part is working with the hot water bath.
You can make one big flan, or individual servings in ramekins. The traditional way to serve it is to invert it onto a platter and let the golden syrup run all over. Or if you don't have the time to let it cool, just scoop it out of the pan and be sure to spoon a little syrup on top.
Ingredients
4 large eggs (we like it slightly more eggy, more like an egg custard so I use 5 eggs)
14 oz of Coco Lopez
14 oz of water
1 1/2 tsp Mexican vanilla
1/2 c white sugar
Also, you will need a smaller baking pan that fits inside a larger baking dish.
Directions
Preheat oven to 350 degrees (F).
Boil water for the water bath.
Using a mixing bowl and beaters, or a blender, blend the eggs, Coco Lopez, water, and vanilla.
Take the smaller baking pan and melt the sugar on the stove top on medium-low heat, until the sugar turns golden brown.
Place the smaller pan (with the sugar syrup) inside the larger pan. Pour the egg mixture on top of the sugar syrup. Place both pans on the oven rack, then add the boiling water to the larger pan. The level of the water should be at least as high as the egg mixture in the pan.
Bake for 30 minutes, then carefully test with a knife. The egg mixture will remain jiggly, but it's done when the tester comes out clean. Keep checking the flan every 5 minutes until it is done. Be careful not to over cook; the eggs will set up as they cool.
Being extremely careful, lift the two pans out of the oven. The water in the larger pan is HOT! Carefully lift the smaller pan out of the boiling water and let it cool completely.
You will want to make this ahead of time so the flan has time to completely cool. If you're making it a day in advance, be sure to refrigerate it over night. When you pull it out of the refrigerator, you will want to soak the bottom of the pan in hot water to warm the syrup.
Before serving, you can flip the pan onto a plate with a lip (remember the syrup will run every where).
NOTE: If the flan is not completely cooled it will lose it's shape when you remove it from the pan. It still tastes yummy, but it doesn't look as pretty.
You can make one big flan, or individual servings in ramekins. The traditional way to serve it is to invert it onto a platter and let the golden syrup run all over. Or if you don't have the time to let it cool, just scoop it out of the pan and be sure to spoon a little syrup on top.
Ingredients
4 large eggs (we like it slightly more eggy, more like an egg custard so I use 5 eggs)
14 oz of Coco Lopez
14 oz of water
1 1/2 tsp Mexican vanilla
1/2 c white sugar
Also, you will need a smaller baking pan that fits inside a larger baking dish.
Directions
Preheat oven to 350 degrees (F).
Boil water for the water bath.
Using a mixing bowl and beaters, or a blender, blend the eggs, Coco Lopez, water, and vanilla.
Take the smaller baking pan and melt the sugar on the stove top on medium-low heat, until the sugar turns golden brown.
Place the smaller pan (with the sugar syrup) inside the larger pan. Pour the egg mixture on top of the sugar syrup. Place both pans on the oven rack, then add the boiling water to the larger pan. The level of the water should be at least as high as the egg mixture in the pan.
Bake for 30 minutes, then carefully test with a knife. The egg mixture will remain jiggly, but it's done when the tester comes out clean. Keep checking the flan every 5 minutes until it is done. Be careful not to over cook; the eggs will set up as they cool.
Being extremely careful, lift the two pans out of the oven. The water in the larger pan is HOT! Carefully lift the smaller pan out of the boiling water and let it cool completely.
You will want to make this ahead of time so the flan has time to completely cool. If you're making it a day in advance, be sure to refrigerate it over night. When you pull it out of the refrigerator, you will want to soak the bottom of the pan in hot water to warm the syrup.
Before serving, you can flip the pan onto a plate with a lip (remember the syrup will run every where).
NOTE: If the flan is not completely cooled it will lose it's shape when you remove it from the pan. It still tastes yummy, but it doesn't look as pretty.
Tuesday, August 30, 2011
Dairy-Free Coconut Tres Leches with Caramelized Bananas, Pineapple and Mangoes
I know, I know... Dairy-free "three milks" cake sounds impossible. But this one is really, really good.
Ingredients
1 white cake with almond extract added
1 can (14 oz) of Coco Lopez
1 cup almond milk, silk creamer, or coconut creamer
1 can coconut milk
For the topping
sliced bananas, pineapple, and mangoes
1/2 cup brown sugar
2 TBSP dark rum
Directions
Make your favorite white cake recipe. Or if you're running short on time, you can make a dairy-free boxed cake mix. Be sure to add a teaspoon of almond extract to the white cake before baking. You can also add pureed banana to the cake batter if you like. Bake the cake in a pan with tall sides. Once baked, turn the cake out of the pan and let it cool.
Mix the three milks in a bowl, and beat together until well mixed.
Cut the top (the side that formed the top crust when baking) off of the cake. (You can nibble on the crumbs as you work!) Then poke holes in the cake using a skewer.
Pour some of the milk mixture over the cake. Then put the pan back over the cake and invert it back into the pan. Poke more holes in the cake and pour milk on this side.
Let the cake rest and soak up the milks for at least a day. Add more milk to the top of the cake as needed, until all of the milk has been absorbed.
Before serving, add sugar and rum to a small pan. Warm on medium low heat. Add sliced bananas and pineapple to the syrup and let them caramelize (about 2-3 minutes). Serve each piece of cake with caramelized fruit, mangoes, and syrup. If you like, you can sprinkle toasted coconut on top.
This recipe is modified from the recipe from Lake Austin Spa as posted on Epicurious.com.
Ingredients
1 white cake with almond extract added
1 can (14 oz) of Coco Lopez
1 cup almond milk, silk creamer, or coconut creamer
1 can coconut milk
For the topping
sliced bananas, pineapple, and mangoes
1/2 cup brown sugar
2 TBSP dark rum
Directions
Make your favorite white cake recipe. Or if you're running short on time, you can make a dairy-free boxed cake mix. Be sure to add a teaspoon of almond extract to the white cake before baking. You can also add pureed banana to the cake batter if you like. Bake the cake in a pan with tall sides. Once baked, turn the cake out of the pan and let it cool.
Mix the three milks in a bowl, and beat together until well mixed.
Cut the top (the side that formed the top crust when baking) off of the cake. (You can nibble on the crumbs as you work!) Then poke holes in the cake using a skewer.
Pour some of the milk mixture over the cake. Then put the pan back over the cake and invert it back into the pan. Poke more holes in the cake and pour milk on this side.
Let the cake rest and soak up the milks for at least a day. Add more milk to the top of the cake as needed, until all of the milk has been absorbed.
Before serving, add sugar and rum to a small pan. Warm on medium low heat. Add sliced bananas and pineapple to the syrup and let them caramelize (about 2-3 minutes). Serve each piece of cake with caramelized fruit, mangoes, and syrup. If you like, you can sprinkle toasted coconut on top.
This recipe is modified from the recipe from Lake Austin Spa as posted on Epicurious.com.
White Cake
This is my grandma's recipe for a basic white cake. Then she would add ingredients to make it a chocolate cake, banana cake, strawberry cake, pumpkin with chocolate chip cake, walnut cake... you name it!
For the Tres Leches recipe, I added almond and vanilla extracts.
Ingredients
2-3/4 c flour
2 tsp baking powder
1 tsp salt
1/2 c brown sugar
1 c non-dairy margarine
3/4 c almond or soy milk
3 eggs
1 tsp vanilla
other flavors (optional)
Directions
Preheat oven to 350 degrees F.
Beat butter and sugar.
Sift together the rest of the dry ingredients, then add to the butter. Mix together until crumbly.
Add half of the liquid and one egg. Beat until creamy.
Add the other half of the liquid and two eggs. Add any flavoring and beat until creamy.
Pour batter into a greased and floured a cake pan.
Bake in a 9 x 13 pan for approximately 1 hour.
Bake cupcakes for approximately 35 minutes.
Let it cool completely before frosting.
For the Tres Leches recipe, I added almond and vanilla extracts.
Ingredients
2-3/4 c flour
2 tsp baking powder
1 tsp salt
1/2 c brown sugar
1 c non-dairy margarine
3/4 c almond or soy milk
3 eggs
1 tsp vanilla
other flavors (optional)
Directions
Preheat oven to 350 degrees F.
Beat butter and sugar.
Sift together the rest of the dry ingredients, then add to the butter. Mix together until crumbly.
Add half of the liquid and one egg. Beat until creamy.
Add the other half of the liquid and two eggs. Add any flavoring and beat until creamy.
Pour batter into a greased and floured a cake pan.
Bake in a 9 x 13 pan for approximately 1 hour.
Bake cupcakes for approximately 35 minutes.
Let it cool completely before frosting.
Monday, July 25, 2011
Almond Macaroons
I made these cookies while visiting a friend in Albuquerque. These are so easy to make and so yummy that I just had to share! Also, they are gluten free!
Ingredients
3 cups blanched almonds (measure without packing cup)
1-1/2 cups white sugar
3 large egg whites
1 tsp almond extract
Directions
Preheat oven to 350 degrees F.
Place almonds in a food processor, and process for 1 minute. Add sugar and process for 15 seconds longer. Immediately add the egg whites and almond extract and pulse until the paste wads around the blade (10-12 pulses). Scrape the bowl with a spatula. Pulse until the mixture turns into a stiff but cohesive, malleable paste (similar in consistency to marzipan) about 5 seconds longer.
The size of the eggs and the amount of oil in the almonds can change the consistency of the dough. If the mixture is crumbly or dry, turn the machine back on and add water drop by drop until the proper consistency is reached.
Scoop slightly less than 2 Tbs of paste for each macaroon, and roll into balls. Place on parchment-paper-lined cookie sheets. When the dough starts sticking to your hands, rinse them off to ensure that the cookies turn out smooth and pretty.
Bake the macaroons until golden brown on the bottom, 20-25 minutes. If over-baked, the macaroons will dry out when stored.
Leave the macaroons on the parchment paper until completely cool. Store in airtight container or freeze cookies.
Ingredients3 cups blanched almonds (measure without packing cup)
1-1/2 cups white sugar
3 large egg whites
1 tsp almond extract
Directions
Preheat oven to 350 degrees F.
Place almonds in a food processor, and process for 1 minute. Add sugar and process for 15 seconds longer. Immediately add the egg whites and almond extract and pulse until the paste wads around the blade (10-12 pulses). Scrape the bowl with a spatula. Pulse until the mixture turns into a stiff but cohesive, malleable paste (similar in consistency to marzipan) about 5 seconds longer.
The size of the eggs and the amount of oil in the almonds can change the consistency of the dough. If the mixture is crumbly or dry, turn the machine back on and add water drop by drop until the proper consistency is reached.
Scoop slightly less than 2 Tbs of paste for each macaroon, and roll into balls. Place on parchment-paper-lined cookie sheets. When the dough starts sticking to your hands, rinse them off to ensure that the cookies turn out smooth and pretty.
Bake the macaroons until golden brown on the bottom, 20-25 minutes. If over-baked, the macaroons will dry out when stored.
Leave the macaroons on the parchment paper until completely cool. Store in airtight container or freeze cookies.
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