ISO dairy-free baking recipes

[ClaraB]

I'm currently testing out a dairy-free diet to see if I am indeed lactose-intolerant, and I'm faring OK for a real dairy lover, but I'm finding that there aren't many recipes for baked goods that don't call for milk, buttermilk, or yogurt. Does anyone have any good recipes for muffins, bars, baked desserts, or pancakes that don't use dairy? Thanks a lot!

[SusanT]

From the Joy of Cooking

Vegan Chocolate Cake

Preheat the oven to 350. Grease and flour one 8x8 inch pan or line the bottomwith wax or parchment paper.

Sift together into a large bowl:

1 1/2 cups all purpose flour
1 cup plus 2 tbsp sugar
6 tbsp unsweetened cocoa
1 tsp baking soda
1/8 tsp salt

Combine and add:

1 cup cold water
1/4 c vegetable oil
1 tablespoon white vinegar
2 tsp vanilla

stir until smooth. Scrape the batter into the pan and spread evenly. Bake until a toothpick comes out clean 25 to 30 minutes.

Serve plain, dusted with powdered sugar.

[funnybone]

You can replace the milk with water (or even some juice) in most recipes.

[dulcecoeur]

I have another vegan chocolate cake recipe at home which is the BEST chocolate cake recipe ever.

And would you use soy for baking instead of dairy? In many instances you could subsitute milk, yogurt etc with soy milk or yogurt in your regular recipes. I also have a few recipes at home that are more soy based, can't rememeber them all offhand but I can check tonight and let you know tomorrow and post them if you'd like.

[m4star]

ClaraB-

After years of being vegan (I currently am not vegan), I have collected tons of vegan recipes. Here are just some:

Aunt Barb's Chocolatey Squares

Ingredients:

Squares:
- 1/2 cup water
- 1/4 cup maple syrup
- 2 tablespoons peanut butter
- 2 tablespoons carob powder
- 1/2 cup coconut, or peanuts (or whatever)
- 1/3 cup raisins
- 1 1/2 to 2 cups oatmeal
Carob Icing (sorry no measurements):
- maple syrup
- carob powder
- peanut butter
- soymilk
Directions:
My Aunt-in-law, Barbara Heywood, makes these ultra rich squares whenever we visit. She calls them "chocolatey squares" because they look and taste like chocolate, but aren't chocolate!!

Heat together water, maple syrup, peanut butter and carob powder and stir until homogeneous. Add coconut, raisins and oatmeal. Mix together and pat into a lightly oiled 8" by 8" pan.

Serve as is or with Carob Icing:

Icing Directions: Mix together and heat. Let simmer until it is the thickness you want. Pour and spread on top of bars.

Serves: 8
Preparation time: 1/2 hour

Corn Flake Peanut Butter Squares

Ingredients:

1/2 Cup (125ml) brown sugar
1/2 Cup (125ml) corn syrup
1/4 Cup (50ml) soy margarine
1 Cup (250ml) peanut butter
2 Cups (500ml) corn flakes
1 Cup (250ml) rice crispies
1 tsp (5ml) vanilla
pinch of salt
Directions:

Put the brown sugar, corn syrup, peanut butter, margarine and vanilla in a microwave-safe bowl and mix together. Heat on high in microwave for 1 or 2 minutes, just until ingredients melt. Don't let the mixture boil.

In a second bowl, combine cereals and salt. Pour the brown sugar mixture over the cereal and mix well. Pour the mixture into a sprayed 8" x8" pan and pack it down. Put in the refrigerator for 6-8 hours (if you can!)

Options - add 1/2 Cup coconut flakes, 3/4 Cup raisins

May substitute 1 tsp (5ml) almond flavoring for the vanilla.

Serves: 16-20 squares

Preparation time: 10 minutes


Pumpkin Pie Bars

Ingredients:

4 oz soft tofu
1/2 mashed banana
1 c unsweetened applesauce
1 c granulated sugar
2 c unsweetened pumpkin
2 c unbleached all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tsp ground
1 tsp cloves
1 tsp ground nutmeg
1 tsp ground allspice
powdered sugar for sprinkling
Directions:

Preheat oven 375 degrees. Rub veggie oil or spray in 1" deep, 8" by 12" pan.

Blend tofu and banana in blender. Mix tofu, applesause, pumpkin, sugar. Blend in flour, baking powder, baking soda and spices. Spread mixture evenly in pan. Bake for 25 minutes. Cool in refrigerator for 5 hours to "set" tofu. It will be spongy moist texture, just like pumpkin pie. Before serving, sprinkle with powdered sugar!

Porcupine Balls

Ingredients:

1 cup peanut butter
1/2 cup almond butter
currants or raisins
sesame seeds(don't know exactly how many)
sunflower seeds
powdered sugar
any other seeds or nuts you want(almonds might be good, never tried it myself though)
Directions:

Mix the peanut butter, almond butter, currants, and sesame seeds together to make a sticky mess. Then use a spoon or your fingers to make the mixture into small balls. Roll them in the powdered sugar and sunflower seeds. Refrigerate for 10 minutes. Eat and enjoy!

Serves: 2

Vegan Brownies

Ingredients:

1 1/4 cups applesauce
1 cup cocoa powder
1/4 tsp. salt
2 cups sugar
1 mashed banana
1 1/3 cups flour
2 cups vegan choc. chips
Directions:

Preheat oven to 350.F

Mix all ingredients into large bowl.

Pour mixture into 8x8 in. pan.

Bake for about 35 min.

* comes out a little thick, but tastes great! *

Serves: approx. 25

Preparation time: 15 min.

Carrot Banana Muffins Lowfat

Ingredients:

2 1/2 c. pastry flour
2/3 c. oat flour
1/4 t. gingef
1/4 t. cloves
2 t. cinnamon
1 t. nutmeg
1 1/2 t. salt
2 t. baking powder
2 t. baking soda
1 pound tofu - regular or silken
1 c. apple juice
2 T. lime or lemon juice
1 T vanilla
1 c. sucanat (organic unrefined sugar)
2 T nutrional yeast
3 mashed bananas
2 c. grated carrots (I use carrot pulp from making carrot juice)
Directions:
Mix all dry ingredients in a bowl. Put the tofu, apple juice, citrus juice, vanilla, sucanat, and nutritional yeast in the blender and blend till smooth, about 1 minute. Add this mixture along with mashed bananas and carrots to dry ingredients and gently stir till everything is well mixed but not over mixed. Fill muffin tins 3/4 full and bake for appoximately 30 minutes - check with toothpick for doneness.

These are best if let to sit and settle for at least 8 hours, they are a bit gummy if eaten while warm. This is a good basic recipe - feel free to substitute applesauce for the bananas or zucchini for the carrot or ???? Use your imagination and enjoy!!

Serves: 2 dozen

Preparation time: 45 minutes

[Peggy C.]

http://community.cookinglight.com/showthread.php?s=&threadid=21218&highlight=ww+muffin

this is a link to a low fat chocolate muffin made from a brownie mix and water...it is pretty tasty.

[HRJ]

Clara, I know different people react differently to various foods, but my DH is lactose-intolerant, and he has no trouble with milk, buttermilk or yogurt when it's included in a baked product.

This goes for homemade baked goods, as well as commercially prepared items -- for instance, many store-bought breads include milk in the ingredients, and he's never had a problem with that.

Also, you can cook and bake with Lactaid, the lactose-free milk made for lactose-intolerant people. DH uses it on cereal in the morning and in coffee; I substitute it for "regular" milk in most of my cooking -- sauces, etc. -- and it works just fine.

It comes in two "styles": 100-percent lactose-free, for those who don't want any lactose at all, and 70-percent lactose-free, for those who can tolerate a small amount of lactose. And, you can get it as whole milk, 2% fat; 1% fat and fat-free.

(I don't work for the Lactaid company -- but I really love this product, because it has made DH's quality of life so much better, and makes it easier for me to cook things we enjoy.)

There's also an organic line of lactose-free milk marketed by Organic Valley brand, but I don't know if that's available nation-wide, or if it's just a regional product.

And, Lactaid also makes tablets that you can take with meals that will break down the lactose as you eat -- DH carries these with him for when we eat out, or for when he wants to "splurge" on a dairy food -- he says they work well if he eats a small amount of dairy, like a few dollops of sour cream on top of a bean burrito, but they're not able to handle big dairy things, like a creamy Alfredo sauce.

Lactaid also markets ice cream and cottage cheese. I hear Breyer's is also coming out with a lactose-free line.

End of commercial.

Hope this was helpful -- good luck in figuring out your dairy problems.

Helene

[lorilei]

Originally posted by HRJ
There's also an organic line of lactose-free milk marketed by Organic Valley brand, but I don't know if that's available nation-wide, or if it's just a regional product.



Exactly what I was going to suggest -- some type of "lactose-free" milk product, but more specifically the ORGANIC VALLEY products. They really do make high quality stuff... and it's a life saver for anyone who's battling a lactose intolerance (or who just doesn't feel like ingesting any more sugar than necessary!)

[HRJ]

To address something that Lorelei mentioned:

My understanding is that lactose-free products don't necessarily have any less sugar than dairy products with lactose. It's just that the lactose -- or "milk sugar" -- is already broken down to a form that people with lactose intolerance can digest.

Lactose is a disaccharide, made up of glucose and galactose. When you break it down into its constituent molecules, it becomes two monosaccharides. Doesn't mean the "sugar" isn't there -- it's just in a different form.

Here's a page from the National Institutes of Health:

http://www.niddk.nih.gov/health/digest/pubs/lactose/lactose.htm

Helene

[Vanessa]

I am lactose intolerant & in our home we only buy Lactaid milk for drinking, baking & cooking. You can get 100% lactose free milk at fat free 1% 2% or whole milk.
The great thing about this Lactaid it lasts a while unlike regular milk that goes bad faster.

[AD]

People with lactose intolerance do not react to small amounts of milk; some can even consume average amounts. It only causes a problem if you drink a lot of milk at once. A serving of some baked good or bread made with milk certainly does not have enough milk to cause a reaction to the lactose. I'm not a doctor, but from the information and research I have come across, this is almost always the case.

There are a number of other things in milk (such as the protein) that could be causing problems or reactions. In that case, you may want to find a substitute. I personally like the taste of oat milk.

[ClaraB]

Thanks for the replies everyone! m4star, those recipes look good - I'll have to give some a try even if it turns out I'm not lactose intolerant. I did have a bowl of cereal with milk for breakfast, and so far so good :o , but only time will tell...

[suz1354]

TRY GOING TO:
www.lactose.net

or