Gluten/Dairy-Free Goodies

This page is dedicated to yummy food that contains no dairy and is gluten free.  So check out my recipes that I have found and tested on my baby brother, Barry (whose allergies prevent him from eating dairy, wheat, soy, and corn).
After many failed "experiments" tested on my brother. I've found  a good flour blend that works really well as pictured below ( I found this flour mix at Costco).  I use the coconut oil in the same amount as any recipe for butter/shortening and the egg replacer can be replaced easily for real eggs.  If chocolate chips are needed, then the brand below can be used. (Found at Walmart in their gluten free section).    Spelt flour can be used in exact amount in any recipe (but my brother can't eat a lot of it - so I use it sparingly)   I also use coconut or almond flour too - but mainly for use in toppings for a fruit crisp.
Flour mix found at Costco, coconut oil is available in almost any grocery store, found the egg replacer in the natural foods section of a grocery store, and the chocolate chips at Wal-mart.
Chocolate Tart


 
Gluten/dairy free Chocolate Tart

Prepare the crust (yes this is the same one used for the pie recipe)
1 cup gluten free flour mix
½ cup finely chopped almonds
¼ cup sugar
6 Tbls coconut oil
½ tsp almond extract
¼ tsp salt
3 Tbl water

Preheat oven to 350°F. I use a rectangular tart pan that measures approx. 13 ½ x 4 ½ . In a food processor, (if using whole  almonds, then pulse till finely ground) add flour, almonds, sugar, salt till blended – about 3-5 seconds. Add coconut oil & extract  and pulse till blended, add water 3 Tbl pulsing until mixture forms soft dough. Remove and transfer to into the tart pan. Press mixture in with your fingers until evenly distributed around the base and up the sides of the tart pan.


Filling

 In the same food processor (just wipe out) mix the following until smooth:

1 ½ cups cocoa powder (unsweetened - I usually use Hershey's)
1 cup plus 2 Tbls pure maple syrup
2 Tbls coconut oil (melted into a liquid)
½ tsp salt

 This mixture will be thick, spread into the tart pan that has cooled.  Refrigerate 2 hours.  It’s rich and dense but oh so yummy.



Dairy/Gluten Free Pumpkin Pie 


Crust:

1 cup gluten free flour mix

½ cup finely chopped almonds

¼ cup sugar

6 Tbls coconut oil

½ tsp almond extract

¼ tsp salt

3 Tbl water


Filling:

1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)

2/3 – 3/4 cup raw finely ground cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)

1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)

1/2 cup + 1 tbsp pure maple syrup

1 tbsp fresh lemon juice

1 1/2 tsp cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp allspice

¼ tsp  ground cloves

1/2 tsp vanilla extract

1/4 tsp  sea salt


Preheat oven to 350°F. Prepare a pie plate (I use a glass pie plate)and lightly wipe the  inner surface with a dab of oil (or spray). In a food processor, (if using whole  almonds, then pulse till finely ground) add flour, almonds, sugar, salt till blended – about 3-5 seconds. Add coconut oil& extract  and pulse till blended, add water 3 Tbl pulsing until mixture forms soft dough. Remove and transfer to a pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate.


In  the same food processor  grind cashews till fine, then combine all ingredients for the filling. Purée until very smooth, scraping down sides  as needed. Pour mixture into pie crust and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first).


Chocolate Chip Cookies - Dairy/gluten free and oh so yummy




Chocolate Chip Cookies (dairy/gluten free)


Chocolate Chip Cookies (Dairy/gluten free) 

1 cup coconut oil

¾ cup white sugar

¾ cup brown sugar

3 egg replacer substitute *

1 tsp vanilla

2 ½ cup Perfect Flour Blend

1 tsp soda

1 tsp salt

2 cups gluten free chocolate chips

Preheat oven to 350.  In a mixing bowl, add coconut oil and sugars. Beat till blended, then add the egg replacement mixture and vanilla. Mix well, then add in soda, salt and flour and chocolate chips.  Mix till blended.  * original recipe called for 2 real eggs, so when trying out the dairy free version, this flour blend seems to bake up on the dry side, so I increased the egg replacement mixture to 3 eggs.
Drop cookies by a teaspoon  (or use a small ice cream scoop) onto an ungreased cookie sheet.           Bake 9-11 minutes or until golden brown.  As my preference when baking cookies is to use the convection setting,  I normally set the timer for about 5 minutes and switch and rotate my cookie sheet and cook about  4  more minutes .  Makes about 24 cookies.







Chocolate Gingerbread Cookies
1 ½ cups all purpose flour ( or gluten free bread mix can be used)
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
2 Tablespoons cocoa powder
8 Tablespoons (1 stick) of butter or vegan butter
½ cup brown sugar (packed)
½ cup unsulfured molasses
1 teas baking soda
1 cup chocolate chips

Raw sugar (about ¼ cup) to roll cookie in
Directions:  Preheat oven to 325.  In a mixing bowl, cream butter and brown sugar, then add molasses. Mix well.  Add rest of ingredients and mix well.  Dough can be refrigerated for about 20 minutes  but not necessary – it will be a little bit sticker tho.  Roll dough into golf ball size balls and roll in raw sugar, place on a cookie sheet about 2 inches apart.  Bake about 10-12 minutes or until the surface of the cookie cracks slighty.  Let cool 5 minutes, then transfer to a wire rack to cool.  Yields 2 dozen




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