Gluten Free/Dairy Free
Recipes on this page:
- Yummy Choconut Bars
- Chocolate Pie with Chocolate Macaroon Crust
- Easy Fudge
- No Bake Chocolate Tahini Cookies
- Sweet Potatoes Praline
- Pumpkin Pie
Yummy Choconut Bars
Gluten Free/Dairy Free
These cookie bars passed the Wild Oats Taste test with flying colors!
These should be considered an occassional treat, not a regular food. They are full of fat and sugar but a much better alternative to bars made with
sweetened condensed milk and refined sugar.
Cookie Base
2 sticks (1 cup) Earth Balance non-dairy spread (in butter section of Wild Oats)
¾ cup Rapadura (unrefined whole cane sugar)
¼ cup Raw Agave Nectar
1 free range organic egg yolk
2 cups Gluten Free Baking Mix
1 tsp vanilla extract
· Cream until fluffy - Earth Balance, Rapadura and Agave Nectar (Rapadura takes longer to dissolve than refined white sugar – be patient)
· Add egg yolk, beat well
· Stir in flour and vanilla
· Spread into greased 9x13 baking dish (will be a stiff dough)
· Bake 350 for 20-25 minutes, remove from oven and add topping
Topping
12 oz Enjoy Life! Gluten/Dairy Free/ Soy Free Chocolate Chips
1 cup organic granola ** If you have a nut allergy, choose a nut-free granola or make your own.
½ cup flaked organic coconut
Sprinkle chocolate chips over top and return to oven for 2-4 minutes until melted and spread over crust.
Sprinkle granola and coconut over melted chocolate chips. Cool before serving. Makes 30 bars.
recipe adapted from Arrowhead Mills Breadshop Granola
Gluten Free/Dairy Free Choconut Pie
(10 min prep, 5 min cooking, 2 hours in refrigerator)
Celeste Davis
In a medium glass dish mix with a whisk until smooth and well blended:
6 Tbs organic Corn Starch
½ cup organic unsweetened powdered Dutch Cocoa
Whisk until it makes a smooth paste:
4 Tbs filtered water
Whisk in until smooth:
½ cup Raw local organic Honey (works best if you warm honey on the stove top or in the oven slightly – not microwave)
2-4 Tbs Raw organic Tahini (to taste)
2 Tsp organic real Vanilla
1/8 – ¼ tsp Celtic Sea Salt
In a medium sauce pan heat until warm:
3 cups of organic almond, soy or rice milk or a combination of the three (organic soy and rice are best combo)
· Slowly stir Chocolate mixture into milk with a whisk
· Stir constantly over medium heat until mixture bubbles and thickens
· Pour into baked pie shell
· Cover top with waxed paper, refrigerate
To Serve:
Remove waxed paper, Cover top of pie with Soy Whip Cream, chocolate shavings and some flaked coconut
Enjoy!
Chocolate Macaroon Pie Crust (5 minutes prep, 20 min. baking)
Adapted from Martha Stewart Living
This is a pre-baked crust, can be made up to 2 days in advance, refrigerate and cover w/ plastic wrap
2 oz organic semi-sweet chocolate, melted in oven, stove top or over water (not microwave)
2 Tbs Earth Balance
4 Tbs Rapadura
1 ½ cups unsweetened organic shredded coconut
pinch of salt
· Melt chocolate, combine all, mixing with hands, pat into greased pie plate
· Bake at 352, about 20 minutes, until firm but not dark. Cool and fill w/ chocolate pie filling
Easy Fudge – Dairy and Gluten Free, Low Sugar
· 10 oz bag of non-dairy semi-sweet chocolate chips (Enjoy Life! Mini chips are my favorite)
· 3 Tbs Raw Agave nectar
· 2 Tbs Tahini (sesame butter) you could also use raw almond butter or extra Earth Balance if you don’t care for Tahini (tahini tastes very similar to peanut butter)
· 1 tsp Earth Balance margarine or Real butter
· ½ cup chopped walnuts, pecans or almonds, macadamia nuts or cashews, soak first (nuts are optional)
· Add any other natural ingredients you may like such as dried cherries or cranberries, coconut, etc
Instructions
Grease an 8x8 glass dish for thin fudge or a 5x9 loaf dish for thicker fudge
Over a double boiler or on a very low heat:
Melt Chocolate Chips
Add Tahini, Agave Nectar and Earth Balance (or butter)
Blend Well
Pour into your pan
Chill, uncovered for 30 min in freezer
Remove from freezer
Tip pan upside down on cutting board (do not run water on bottom of pan)
Cut into bite sized pieces with a large knife
Store in air-tight container for up to 1 month, if using butter, one week is as long as it will last
No Bake Chocolate Tahini Cookies
Celeste Davis - Gluten and Dairy Free
Makes approx 3 dozen
*These cookies have less than 5 gr (1 tsp) sugar per serving & 25% of that is from the Agave Nectar
Melt chocolate chips over double boiler, gently stir in all ingredients, drop by spoonful, cool.
1-10oz bag organic mini chocolate chips
3 Tbs Tahini
3 Tbs Raw Agave Nectar
1 Tbs earth balance (if you use butter it is not dairy free)
½ tsp vanilla
2 cups Organic Brown Rice Crispies (Erewhon) Note* these have barley malt which can affect Celiac
Puffy Muffin Rice Crispies do not use barley malt and are truley Gluten Free
2 cups Organic Corn flakes (Nature’s Path)
Sweet Potatoes Praline
Gluten Free/Dairy Free
Tammy Hollis
This makes a big 9x13 pan full to the top. Serves many people! It was a big hit at the Makeover Class.
Potatoes
4 lbs sweet potatoes, baked, cooled, scooped out (per Tammy: when you buy your potatoes, just weigh out 4 lbs on the scale, then
there is no guessing about how many you need)
½ c organic Raw Agave Nectar
½ c organic rice milk
2 organic eggs
1 tsp pure vanilla extract
¼ c Earth Balance buttery spread
Using electric mixer cream sweet potatoes in large bowl.
Add remaining ingredients and mix very well.
Spread into greased 3 quart glass flat casserole dish.
(You can divide into two 1 ½ qt casserole dishes. Use one for Thanksgiving, save the other for Christmas.)
Topping
1 c Rapadura (organic cane sugar)
½ c brown rice flour
½ c Earth Balance buttery spread, melted
1 c chopped pecans (soak first)
Bake at 350 degrees for 45 – 60 minutes.
If top is browning too quickly, cover with aluminum foil.
May freeze before baking for up to 6 weeks.
Pumpkin Pie
Dairy Free/Gluten Free
Dru Milligan (adapted from Kevin Trudeaus website)
Another WOW! favorite from the Holiday Treat Makeover Class
Crust:
2 cups walnuts, almonds, or pecans (I used a combo of walnuts and almonds)
¼ cup ground flax seeds
½ teaspoon sea salt
½ pound organic dates, pits removed
1 tsp vanilla extract
Place all ingredients in a food processor and pulse on and off until the dough begins to form a ball. When well blended, place in a pie plate and press evenly spreading mixture until covered. Set aside
Filling:
4 cups fresh or canned pumpkin
4 large eggs
1 cup plain soy yogurt
¾ cup raw honey, agave nectar, or cane juice (I used agave nectar)
2 tsp vanilla extract
2tsp cinnamon
½ tsp nutmeg
2 tsp ginger
½ tsp sea salt
Combine all ingredients adding eggs one at a time and pulse in a food processor. Bake at 350 degrees for 25-40 minutes until firm.
I had left over crust, so I sprinkled on top vs. using whipping cream.
Gluten-Free Santies
Tammi Hollis
These were tested at our office and also kid-tested, they were a hit!
Ingredients
¾ cup unsalted organic butter, softened for dairy free use earth balance
¾ cup Rapadura
1 egg
1 ½ c gluten free baking mix
½ c organic corn meal
1 tsp aluminum free baking powder
¼ tsp salt
1 tsp organic real vanilla
Instructions
Mix butter and sugar in a bowl until creamy, Rapadura takes longer than refined white sugar, be patient
Add egg, beat well
Add rest of ingredients and mix well
Rest dough for 5 minutes
Drop dough by the teaspoon on a greased baking sheet or on baking parchment
Sprinkle top of cookie with some Rapadura
Place baking sheet in refrigerator for 10 minutes
Bake at 350 for 10-15 min until lightly brow
Remove to cooling rack, very carefully
Cookies will become crisp as the cool
Makes about 3 doz.