Recipe_Dairy Free

Almond Biscotti
This is my Uncle Frank Lanza's mother's recipe that I ate throughout my childhood. It was a real challenge to make it any better, so I made a more healthful version that tastes just like the original.
Makes 28 Biscotti Preparation Time: 1 1/2 Hours

2 cups flour, preferably whole grain pastry flour
1/4 cup vegetable oil, or almond oil
2 tablespoons egg whites (from about 1 egg)
1 cup sucanat sugar
1 teaspoon sea salt
1/4 cup unsweetened applesauce
1 teaspoon baking soda
1 tablespoon maple syrup
1/4 cup slivered almonds

1. Preheat the oven to 325°F. In a mixing bowl, mix together the flour, sugar, salt, baking soda and almonds.

2. In another bowl, mix together the oil, egg whites, applesauce and maple syrup. Add the wet ingredients to the dry, mixing thoroughly by hand.

3. Spray a nonstick baking tray with canola oil spray. Form the dough into 2 loaves, 2 to 3 inches wide. Bake for 20 to 22 minutes. Turn off the oven, remove the cookies, set the tray on a wire rack and cool 45 minutes.

4. Reheat the oven to 325°F. Cut the loaves into 1/2-inch slices and place on their sides on a clean nonstick cookie sheet. Bake 8 minutes. Cool on wire racks and store in an airtight container for up to 2 weeks.

Banana Bread Pudding
This is a low-fat version of America's favorite comfort desserts, guaranteed to make any dairy-free skeptic a believer. Serve with Healthier Chocolate Sauce, Soy Caramel Sauce, or fresh strawberries with Soy Whipped Cream for an added taste.
Makes 8 Servings Prep Time: 1 Hour And 10 Mins

1 liter low-fat, vanilla soy milk (about 4 cups)
4 ripe bananas, pureed or mashed
1 cup raisins
1 cup sucanat sugar
One 1 1/2-pound loaf spelt bread, or whole wheat bread
2 tablespoons egg whites (from about 1 egg)
2 teaspoons ground cinnamon

1. Preheat the oven to 325°F. In a saucepan, heat the soy milk over medium heat, but do not boil. Add the sucanat and egg whites, and stir. Add the bananas and raisins, and stir. Remove from the heat.

2. Cube the bread and place in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with the cinnamon.

3. Bake for 50 minute. Serve warm. Store in your refrigerator for up to 3 days in a airtight container.

Carob Banana Biscotti
The flavor of chocolate and bananas has always been one of may favorites. Try these with Vanilla-Soy Cappuccino.
Makes 26 Biscotti Preparation Time: 1 1/4 Hours

1 cup Arrowhead whole wheat pastry flour
1 cup plus 2 tablespoons evaporated cane sugar
1 cup Arrowhead Mills brown rice flour
3 tablespoons egg whites (from 1 to 2 eggs)
1/4 cup unsweetened carob powder
1/4 cup mashed, ripe banana
1 teaspoon baking soda
1/4 cup canola oil
1 teaspoon sea salt

1. Preheat the oven to 325°F. In a mixing bowl, sift together the pastry flour, rice flour, carob powder, baking soda, salt and sugar. Set aside.

2. In another mixing bowl, blend together the egg whites, banana and oil. Fold in the flour mixture with a plastic spatula.

3. Spray a nonstick baking tray with canola oil spray. Form the dough into 2 loaves, 2 to 3 inches wide. Bake for 18 to 20 minutes. Turn off the oven, remove the cookies, set the tray on a wire rack and cool 45 minutes.

4. Reheat the oven to 325°F. On a cutting board, cut the loaves into 1/2-inch slices (12 per loaf) and place slices on their sides on a clean nonstick baking tray. Bake 6 to 8 minutes. Cool and store in an airtight container for up to 2 weeks in a airtight container.

Chocolate Chip Spelt Cookies
Being a former traditional chocolate chip cookie lover, it was a challenge to make a dairy-free, lower fat version with the same delicious flavor that satisfied my cravings. Caution: Keep out of reach of children (of all ages)-they're dangerously good.
Makes 18 Cookies Preparation Time: 30 Minutes

2 tablespoons soy margarine
1/2 teaspoon vanilla extract
3/4 cup sucanat sugar
1/2 cup dairy-free chocolate chips
2 tablespoons egg whites (from about 1 egg)
1 cup plus 2 tablespoons Arrowhead Mills spelt flour
2 ounces soft tofu
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 tablespoons unsweetened applesauce

1. Preheat the oven to 370°F. In a mixing bowl, cream together the soy margarine and sucanat. Add the egg whites, tofu, applesauce and vanilla and mix thoroughly. Fold in the chocolate chips.

2. In another bowl, sift the flour and baking powder together. Mix into the wet ingredients with a plastic spatula.

3. Spray a nonstick cookie sheet with canola oil spray. Place teaspoon-size dollops of the dough on the cookie sheet. Bake for 12 to 15 minutes. Store up to 10 days in a airtight container.

Corn And Sun-Dried Cranberry Biscotti
Don't get confused and use cornmeal in this recipe instead of corn flour. Cornmeal is coarser and will give you a grittier texture.
Makes 26 Biscotti Preparation Time: 1 1/4 Hours

2 1/4 cups corn flour
1/4 cup sun-dried cranberries
1 cup plus 2 tablespoons evaporated cane sugar
1/4 cup plain soy yogurt
1/4 cup canola oil
1 teaspoon baking soda
3 tablespoons egg whites (from 1 to 2 eggs)
1 teaspoon sea salt
1/4 teaspoon ground turmeric
1 tablespoon maple syrup

1. Preheat the oven to 325°F. In a mixing bowl, sift together the flour, sugar, baking soda, salt and turmeric. Set aside.

2. In another bowl, combine the cranberries, soy yogurt, oil, egg whites and maple syrup. Fold in the mixture with a plastic spatula.

4. Reheat the oven to 325°F. On a cutting board, slice the loaves into 1/2-inch slices (12 per loaf) and place on their sides on a clean nonstick baking tray. Bake 8 minutes. Cool and store in any airtight container for up to 2 weeks.

Healthier Chocolate Sauce
This is a terrific dairy-free chocolate sauce. It has a multitude of uses. Serve warm as a dipping sauce for fresh fruit and berries, using fondue skewers. Or serve warm as a dipping sauce for one of the biscotti recipes in this book. It's also a great topping for a soy ice cream sundae.
Makes 8 2-Ounce Servings Preparation Time: 20 Minutes

1 cup sucanat sugar
1/2 cup unsweetened cocoa
1 cup low-fat vanilla soy milk
1 tablespoon arrowroot

1. In a small, heavy-duty saucepan, combine the sucanat, soy milk and cocoa and bring to a boil. Reduce the heat and simmer for 4 to 5 minutes, stirring with a wire whip to avoid burning. Mix the arrowroot with 1 tablespoon of water, add to the cocoa mixture and continue to cook for 2 to 3 minutes.

2. Serve heated or at room temperature. Store in the refrigerator for up to 2 weeks in an airtight container.

Healthier Pie Crust
You can make extra crusts and freeze them. Roll them up and place them in a freezer bag to keep them fresh. Defrost them in the refrigerator for 4 to 6 hours in the freezer bag.
Makes One 9-Inch Pie Crust Preparation Time: 30 Minutes

1/2 cup whole wheat pastry flour
1 tablespoon sucanat sugar
1/4 cup oat flour
1 tablespoon soft tofu
1/2 cup spelt flour
1 tablespoon soy margarine
1/8 teaspoon sea salt

Mix together the flours, salt and sugar in a food processor and pulse for 1 minute. Add the tofu and margarine and mix for 2 minutes. Add 6 tablespoons cold water and mix for 1 minute more. Remove from the processor and form into a ball. Roll out approximately a 10-inch circle and press into a 9-inch pie pan. It can be used immediately or frozen at this point if you place it in a freezer bag.

Jasmine Rice And Banana Pudding
You can substitute risotto rice, brown rice or even good old white rice in this recipe. The jasmine rice has a sweeter, more exotic flavor and is available in Asian markets. Remember to adjust the cooking time according to the rice you are using. Pour 1 to 2 ounces of vanilla soy milk over the pudding to bring back the creaminess when serving it chilled. Sprinkle a little cinnamon on top to try mixing it with your favorite sun-dried fruit.
Makes 8 Servings Preparation Time: 45 Minutes

2 cups jasmine rice
1/2 cup sucanat sugar
3 cups vanilla soy milk
2 teaspoons arrowroot
2 ripe bananas, pureed
2 tablespoons maple syrup
1 teaspoon ground cinnamon

1. In a medium, heavy-bottomed saucepan, mix 4 cups of water with the rice. Bring to a boil, then reduce the heat and simmer for 5 minutes.

2. In a separate small saucepan over medium heat, heat the soy milk, bananas, sugar and cinnamon, but do not boil. Add this mixture to the rice. Simmer, stirring frequently to avoid burning the bottom, for about 15 minutes, until the rice is soft.

3. In a small bowl, mix together the arrowroot and 1 tablespoon water and add to the cooked rice pudding. Cook, stirring, for 5 to 7 minutes.

4. Place the mixture in a storage container and let it cool slightly. Serve warm, drizzle with the maple syrup. Store in the refrigerator for up to 3 days in an airtight container.

Macadamia Apple Pie
I tried to take this off the menu at Josie's when apples were out of season, but the demand was so high, I had to keep it on year-round. This is truly an all-American favorite, and it's great with vanilla soy ice cream on top drizzled with a little Soy Caramel Sauce for a dairy-free à la mode.
Makes 8 Servings Preparation Time: 1 1/2 Hours

1 recipe Healthier Pie Crust
1/2 cup quick-cooking rolled oats
1/4 cup macadamia nuts
7 Granny Smith apples, peeled
2 tablespoons unsweetened applesauce
6 tablespoons sucanat sugar
2 teaspoons ground cinnamon
2 tablespoons soy margarine
1/8 teaspoon sea salt
1/2 cup plus 1 tablespoon whole wheat flour

1. Preheat the oven to 300°F. Roll out the pie dough and place in a 9-inch pie dish. Set aside.

2. Thinly slice the peeled apple and toss them in a bowl with 2 tablespoons of the sucanat, the cinnamon, salt and 1 tablespoon of the flour.

3. In another mixing bowl, mix together the remaining 1/2 cup flour and the oats. Mix in the remaining 4 tablespoons sucanat, the macadamia nuts, applesauce and soy margarine.

4. Put the apples into the uncooked pie shell and layer the oat topping over the filling. Bake for 1 hour. Serve warm. Store in your refrigerator for up to 3 days in an airtight container.

Oatmeal Cookies
Put a couple of extra cookies in your kid's lunch so he or she can share their good fortune with their friends.
Makes 36 Cookies Preparation Time:40 Minutes

1 1/2 cups sucanat sugar
Grated zest of 1 orange
4 tablespoons soy margarine
2 1/2 cups oat flour
3 ounces soft tofu
1/2 teaspoon baking powder
5 tablespoons unsweetened applesauce
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons egg whites (from about 1 egg)
2 cups quick-cooking rolled oats
1/2 cup raisins
1 teaspoon vanilla extract

1. Preheat the oven to 375°F. In a mixing bowl, mix together the sucanat, soy margarine, tofu and applesauce thoroughly. Add the egg whites, vanilla and orange zest, and mix.

2. In another mixing bowl, sift together the flour, baking powder, baking soda and salt. Add the oats and mix thoroughly.

3. Add the dry ingredients to the wet mixture, and lightly blend with a plastic spatula. Add the raisins, and stir with the spatula to mix.

4. Spray a nonstick cookie sheet with canola oil spray. Put teaspoon-size dollops of the dough on the cookie sheet. Bake for 18 to 20 minutes, until golden brown. Store up to 10 days in an airtight container.

Orange Spiced Spelt Biscotti
These Asian-inspired biscotti are a great accompaniment to a nice cup of Green Chai Tea.
Makes 24 Biscotti Preparation Time: 1 1/4 Hours

2 1/4 cups spelt flour
1 1/2 teaspoon ground ginger
1 cup plus 2 tablespoons evaporated cane sugar
3 tablespoons egg whites (from 1 to 2 eggs)
1 teaspoon baking soda
1/4 cup canola oil
1 teaspoon sea salt
1/4 cup unsweetened applesauce
1 1/2 teaspoon ground coriander
1 whole orange, zested and juiced

1. Preheat the oven to 325°F. In a mixing bowl, sift together the flour, sugar, baking soda, salt, coriander, and ginger. Set aside.

2. In another mixing bowl, blend together the egg whites, oil applesauce, orange zest and juice. Fold in the flour mixture with a plastic spatula.

4. Reheat the oven to 350°F. On a cutting board, cut the loaves into 1/2-inch slices (12 per loaf) and place on their sides on a clean nonstick baking tray. Bake 8 minutes. Cool and store in an airtight container for up to 2 weeks.

Pear Strawberry Pie
Using this basic recipe, experiment with different seasonal fruits from rhubarb to papaya, berries and even bananas. It's delicious served with vanilla soy ice cream.
Makes 8 Servings Preparation Time: 1 1/2 Hours

4 cups peeled and chopped pears
1/2 cup whole wheat flour
2 tablespoons fruit juice concentrate or maple syrup
1/2 cup quick-cooking rolled oats
1/4 cup sucanat sugar
2 tablespoons arrowroot
1/8 teaspoon sea salt
1 pint strawberries, stemmed and halved
4 tablespoons chopped walnuts
2 tablespoons unsweetened applesauce
1 recipe Healthier Pie Crust
2 tablespoons soy margarine

1. Preheat the oven to 300°F. In a nonstick skillet over medium heat, cook the pears for 2 to 3 minutes, then add the fruit juice. Continue cooking for 10 to 12 minutes until the exterior of the fruit is soft. Mix the arrowroot with 2 tablespoons of water, add to the pears and cook for an additional 2 to 3 minutes. Transfer the pears to a mixing bowl and fold in the strawberries.

2. Roll out the pie dough and place in a 9-inch pie pan. Set aside.

3. In a mixing bowl, mix together the flour, rolled oats, sucanat, salt, chopped walnuts, applesauce and margarine.

4. Place the fruit filling in the uncooked pie crust and layer the flour-oat topping over the filling. Bake for 50 minutes. Serve warm. Store in your refrigerator for up to 3 days in an airtight container.

Peanut Butter And Jelly Cookies
These are as fun to make as they are to eat. If you like peanut butter and jelly sandwiches, these are for you.
Makes 20 Cookies Preparation Time: 40 minutes

2 cups Arrowroot Mills spelt flour
3 tablespoons unsweetened applesauce
1 teaspoon baking soda
1 teaspoon sea salt
3 tablespoons canola oil
1/4 cup creamy or crunchy peanut butter (no sugar, salt or oil added)
2 tablespoons low-fat, vanilla soy milk
5 teaspoons fruit-sweetened preserves, any flavor
5 tablespoons maple syrup
1 tablespoon egg whites

1. Preheat the oven to 375°F. In a mixing bowl, sift together the flour and baking soda.

2. In another mixing bowl, combine the salt, peanut butter, maple syrup, egg whites, applesauce, canola oil and soy milk. Mix in the flour mixture with a plastic spatula.

3. Spray a nonstick baking tray with canola oil spray. Form the dough into 20 balls and place each one on the tray. Using your thumb, make a indentation in the center of the dough ball. Spoon in 1/4 teaspoon of preserves and bake for 10 to 12 minutes. Store up to 2 weeks in an airtight container.

Peanut Butter, Millet And Oat Flour Cookies
The ultimate test of this recipe was getting my father's approval because he's a peanut butter fanatic. But, after a lot of tries, Dad signed off on this one. It's important to use natural peanut butter for this recipe. You can try either creamy or chunky peanut butter for different textures, depending on your taste, but make sure there's no added sugar, salt or oil in the brand you buy.
Makes 20 Cookies Preparation Time: 30 Minutes

4 tablespoons soy margarine
1/2 teaspoon vanilla extract
1/2 cup sucanat sugar
1/2 teaspoon sea salt
1/2 cup evaporated cane sugar
3/4 cup Arrowhead Mills millet flour
2 ounces soft tofu
3/4 cup Arrow Mills oat flour
3 tablespoons peanut butter (no sugar, salt or oil added)
1/2 teaspoon baking soda
2 tablespoons egg whites (from about 1 egg)

1. Preheat the oven to 375°F. In a mixing bowl, combine the margarine, sucanat and cane sugar. Mix in the tofu, peanut butter, egg whites, vanilla and salt

2. In another bowl, sift together the millet and oat flours with the baking soda. Mix the dry ingredients into the wet mixture.

3. Spray a nonstick cookie sheet with canola oil spray. Place teaspoon-size dollops of dough on the cookie sheet. Bake for 12 to 14 minutes. Store in an airtight container for up to 10 days.

Soy Caramel Sauce
I served this to Rosie O'Donnell in front of millions of people, and it fooled her. She couldn't get over the fact that she was eating a totally dairy-free sundae! To make a Soy Banana Split, slice bananas into a serving dish and add to 2 scoops of your favorite soy ice cream. Drizzle the caramel sauce over the top.
Makes 2 cups Preparation Time: 20 Minutes
1 cup sucanat sugar
1 pinch sea salt
1cup low-fat vanilla soy milk
1 tablespoon arrowroot
1/2 cup brown rice syrup (see Note)
2 tablespoons soy margarine
1 teaspoon vanilla extract

1. In a small, heavy-duty saucepan, combine the sucanat, soy milk, rice syrup, vanilla and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking to prevent burning.

2. In a small bowl, mix together the arrowroot with 1 tablespoon of water and add to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame and whisk in the margarine. Store in your refrigerator for up to 2 weeks in an airtight container.

NOTE:
If you want to substitute the brown rice syrup with maple syrup, add an extra 1/2 tablespoon of arrowroot.

Spiced Pumpkin-Tofu Pie
Don't forget about this on Thanksgiving. If you eat too much and can't fit this in with the meal, it makes a great low-fat midnight snack. Canned pumpkin is used in this recipe so you can serve it year-round. Tofu makes it extra creamy.
Makes 8 Servings Prep Time: 1 Hr, + 2 Hrs For Cooling

1 teaspoon ground cinnamon
2 cups canned pumpkin puree (approximately one 15-ounce can)(see Note)
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2/3 cup sucanat sugar
8 ounces soft tofu (1 cup)
1/8 teaspoon sea salt
2 tablespoons arrowroot
3 tablespoons egg whites (from 1 to 2 eggs)
1 recipe Healthier Pie Crust

1. Preheat the oven to 350°F. In a mixing bowl, whisk together the spices, sucanat and salt. Mix in the egg whites, pumpkin, tofu and arrowroot. An electric mixer can be used if you have one, otherwise use a whisk and elbow grease.

2. Place the pie crust in a 9-inch pie dish. Pour the filling into the pie crust. Bake for 50 to 60 minutes, or until set. Cool for at least 2 hours before serving. Store in your refrigerator for up to 4 days in an airtight container.

NOTE:
To use fresh pumpkin, cut it into pieces and roast in a 350°F oven for 40 to 50 minutes or boil the pieces in water for 20 to 30 minutes. Then peel off the tough outer skin and puree it in a food processor.

Soy Whipped Cream
Maple syrup is a must for this recipe. It is the key to the flavor. This can be used on anything that you would ordinarily put whipped cream on.
Makes 2 Cups Prep Time: 20 Mins, + 1 Hr Refrigeration

10 ounces firm tofu
1/2 teaspoon sea salt
1/2 cup low-fat vanilla soy milk
6 tablespoons maple syrup

Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt and maple syrup. Process until smooth. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.

Vanilla Soy Tapioca Pudding
This dairy-free version is just as rich and tasty as the original without all the added calories and fat. Serve with fresh fruit or make a layered parfait with your favorite Jell-O.
Makes 8 servings Prep Time: 30 Mins, + 2 Hrs Soaking & Refrig

1 cup uncooked tapioca
2 tablespoons maple syrup
2 cups low-fat vanilla soy milk
1/2 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons arrowroot

1. In a bowl, soak the tapioca in 1 1/2 cups of water for 2 hours.

2. In a medium saucepan over medium heat, bring 1 1/2 cups of water and the soy milk to a simmer. Add tapioca, vanilla, maple syrup and salt. Simmer gently for 10 minutes, stirring frequently to avoid burning.

3. Meanwhile, in a small mixing bowl, mix together the arrowroot with 1 tablespoon water and add it to the simmering pudding. Simmer for 3 to 5 minutes more, stirring frequently.

4. Refrigerate the pudding for at least 4 hours before serving. Store in your refrigerator for up to 4 days in an airtight container.

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