Non Dairy Baking

My son has a dairy and soy allergy, so it's been quite difficult to get my sweet fix! I have found 2 recipes:

apple cake
1 1/2 C sugar
1 C veg. oil
3 eggs
2 C flour
1 1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1/4 tsp nutmeg
3 C apples chopped (~3 medium apples)
1 C nuts
Heat oven to 350; grease 13*9*2 pan. Mix sugar, oil, eggs till blended, beat 1 min. Stir in everything else except apples and nuts, beat 1 min. Stir in apples and nuts. Pour into pan. Bake ~ 35-45 minutes. It says to frost with icing, but most have milk (unless you make your own). We top with powdered sugar and it does the trick! I have not used the nuts (hubby doesn't like) or the nutmeg and mine come out tasting just like apple pie (I baked this for my hubby's b-day and everyone loved it!). It says you can sub 3 C shredded carrots for the apples; haven't tried it yet, maybe with the holidays coming up.

chocolate cake:
1 1/2 C flour
1/2 tsp salt
1 C sugar
1/4 C unsweetened cocoa powder
1 tsp baking soda
5 Tbsp veg oil
1 Tbsp white vinegar
1 tsp vanilla
1 C cold water
1/2 cup semi-sweet chocolate (tofu) chips
Heat oven to 350; grease 8*8 pan. Combine flour, salt, sugar, cocoa powder, baking soda. Mix with fork; then add oil, inegar, and vanilla. When dry ingredients are thoroughly moistened, pour in cold water and stir till smooth. Stir in chips, bake for ~30-35 minutes. We omit the chips because of the tofu (soy) and it tastes just as great! We've topped it with strawberries or powdered sugar and voila, masterpiece! This recipe came from allrecipes.com Sorry this took so long, hope I've helped! Happy baking!

I've read through all of these (which are fantastic by the way) and because nobody mentioned this, I had to sneak it in.

Instant Jello Pudding "Calci-Yum" (the kind that you add milk to the powder and stir) does not contain any dairy. My son is allergic to milk and eggs, and we make this together a lot. If you add soymilk it turns out exactly the same. The kind without milk in it says "Calci-Yum" on the box, because you add milk instead of water. Simple. No cooking. Stick in fridge to thicken and it is ready in 30 min. BTW we have only made chocolate, so check the label if you select a different flavor, just to be safe. :)

Chocolate Pudding
puree in blender/food processor avacado (replaces the fat/milk)
sweeten with agave syrup or dates
flavor with a few tbls of cocoa powder,
1 TBL of vanilla extract
pinch of salt

RECIPE SITES for wholesome treats to tide you over when you are craving something naughty (like donuts!):

http://www.fresh-network.com/recipes/index.htm
http://goneraw.com/recipes/693-Donut-Holes donut holes!!!!
http://goneraw.com/recipes/1141-Easy-Chocolate-Pudding
great site in general: http://goneraw.com/recipes
http://www.grouprecipes.com/tv/212/raw-organic-vegan-whit... MMM!

The Jello instant pudding mixes DO NOT work with rice milk, but you can use the Jello cook and serve w/ rice milk and it works decently enough, lol.

As for most other recipes, we just sub rice milk in the same proportions as regular milk. The only problem we have had is with rice pudding and bread pudding, I just could not get those to set w/ rice milk. I did find a rice pudding recipe on the PETA website (their recipes are vegan - great for dairy allergies) but I have not personally tried it yet.

We did make a pumpkin pie w/ rice milk instead of condensed/evaporated milk , it had to cook for a lot longer (maybe 20-30 min longer than stated) to get it to set, but it was still good!! FAAN (Food allergy and anaphalaxis (sp) network) has a pumpkin pie recipe that uses water and we hated it!!!

If you want to do chocolate chip cookies, there are a lot of dairy free chocolate chips on the market. The store brands tend to be dairy free and ghiradelli (sp) also makes a dairy free chocolate chip for cookies.

Good Luck to you!

LillyAnne-

Allergies is so tough when the holiday's come around. Below is a WONDERFUL "Dairy Free/Egg Free Cocoa cupcakes"

found this on www.kidswithfoodallergies.com

1 1/2 cups flour
3 Tbsp cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp oil
1 tsp vanilla
1 cup water

Preheat oven 350*
-combine dry ingredients in a mixing bowl and mix thoroughly

-in a separate bowl, mix wet ingredients/stir to combine until smooth

-add wet to dry ingredients mix (by hand) till smooth batter

bake 20-25min. or until done for cupcakes and about 30-35 min for cake

makes 12 cupcakes

I usually double this recipe

Cherrybrook Kitchen makes non-dairy, and allergen free mixes. We are non-dairy right now and we use a lot of vegan recipes. www.theppk.com/recipes/

Any vegan recipe site, or book will have tons of recipes for you. Here are some links:

www.vegcooking.com
www.goveg.com
www.vrg.org
www.vegweb.com

http://www.recipezaar.com/recipes/lactose,desserts

you can use lactaid, I think it's lactose free which is why many people don't use milk. ALso if you use Soy just use less because it's watery, but it works.

I use rice milk or almond milk as a substitute for cow milk in a wide variety of recipes and love it! I never have liked soy milk. The great thing about rice milk is that even WalMart has started carrying it, so it's much more convenient to get.

Check out:
http://www.divvies.com/
YUMMY!

They make sweets that are peanut free, tree nut free, egg free & dairy free. They also sell dairy free choc. chips.

I'm still waiting on a sample pack from www.nonuttin.com, so no verdict yet.

Also, if you are you are seeking support try:
____@____.com
They are real laid back and very helpful.
or
____@____.com
They are really "crunchy," but also very helpful.

Didn't try these ornaments this past Christmas, but maybe in 2008. They sound fun!

Apple Cinnamon Dough Ornaments
Ingredients: 1/2 cup cinnamon
1/2 cup store bought applesauce (homemade sauce will likely be too watery.)

Directions:
• Stir together cinnamon & applesauce until the dough becomes stiff; then use your hands to create a ball of dough.
• Place the ball of dough on a sheet of waxed paper, & flatten slightly.
• Place a 2nd sheet of waxed paper over the top of the dough & roll dough to 1/8”.
• Use cookie cutters to form shapes. Use a drinking straw to create a hole in the top of each ornament.
• Air dry creations on a waxed paper covered cookie sheet for 24 hours or until hard.

Our family has a dairy allergy (to the protein found in milk casein), so lactase doesn't help. I have had good luck just using rice or almond milk in any recipe calling for cow's milk. For sweet recipes like pudding, I use the sweetened vanilla flavor. For recipes like mashed potatoes, casseroles and breads, I use the plain flavor. There is also a potato milk (Vance's Dairy Free) that you mix with water to make the milk, but that's typically harder to find - health food and specialty food stores. The rice milk is not nearly as strongly flavored as soy milk, so it should be far more palatable.

LilyAnn~

MY son has a dairy allergy so, I have learned to cook all over again. I have found another wonderful cookbook whihc is Dairy Free, Egg Free Kid Pleasing Recipes and Tips by Theresa Kingma. She is a mom who had a son with a diary and milk allergy. If you look at the chapter on substitution you will find the substitution for egg so, when I see it in recipes I put eggs instead since that is not one of our allergies. This book is great with baking as well ans quick meals. You are not alone but it has taken me to learn about what has dairy and what does not. Hope this helps

Jenny

Hi LillyAnne,

We're dairy (casein) free too! I love the cookbook by Dr. Lisa Lewis, Special Diets for Special Kids. We also avoid Gluten and soy. So cooking around here is a careful art! We really like Blue Diamond's Almond milk. It's very creamy and I've used it with out a problem for cooking. They have sweetened (and unsweetend-yuck) I like to use the chocolate in wheatfree muffins! Dari-free is good too! The regular makes better non sweet food than almond milk.

Good luck!

S.

Here is a recipe for a no dairy & no eggs. I hope this helps. I think is would be fun for kids also, I know my kids love cupcakes.

Sugar-Topped Mocha Cupcakes
I first made these cupcakes, adapted from an eggless cake recipe, for a school carnival. It's the only dessert my picky daughter requests. Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping.
—Jennifer Kraft, Hastings, Nebraska

INGREDIENTS:

2-1/2 cups all-purpose flour
1-1/2 cups plus 1/3 cup sugar, divided
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup olive oil
2 tablespoons cider vinegar
1 teaspoon vanilla extract
2 cups cold brewed coffee
1/2 teaspoon ground cinnamon

DIRECTIONS:

In a large mixing bowl, combine the flour, 1-1/2 cups sugar, cocoa, baking soda and salt. Add the oil, vinegar and vanilla; beat on low speed until blended. Add coffee; beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle half of the mixture over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Immediately sprinkle remaining cinnamon-sugar over cupcakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 133 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

Editor’s Note: To print the recipe, click on the recipe name or photo. Then select the size you want (Print this: 3x5, 4x6 or full page) within the Taste of Home Recipe Finder.

Soy milk works fantastic for baking...but not on the stove (I learned the hard way like you!). Try goat milk for simmering. I've used it in pudding and its works great. Best if you boil it VERY slowly...it boils over and scalds quicker than cow's milk (another lesson learned the hard way)...
Goat's has done well in sweet recipes, but in dinner recipes, it sometimes leaves a sharp taste. I'm not sure why...maybe I cooked it too long.

For anyone else who see's this link and wonders as well, here is a link to a choc pudding recipe using silk from Sam's club website.

http://www2.samsclub.com/Recipe/Recipe/Recipe.aspx?id=5

here is the link from silk's site as well. Just looked them up and they have more recipes and tips.

http://www.silksoymilk.com/AppetiteAppeal/RecipeDetail_Re...

Chocolate Pudding
made with silk

Makes 4 cups
Ingredients

1/3 cup cocoa
3/4 cup sugar
1/4 tsp. salt
1/4 cup cornstarch (1/3 cup cornstarch if making a pie)
3 cups Silk Soymilk (Plain, Vanilla or Chocolate)
3 tbsp. margarine
1-1/2 tsp. vanilla

Cooking Directions

Combine the cocoa, sugar, salt and cornstarch, and mix well.
Then add the Silk, whipping constantly.
Bring this mixture to a boil over medium heat, still whipping constantly, then lower the heat and cover.
Let boil gently for 5 to 10 minutes.
Remove from the heat and whip in the margarine and vanilla. Pour into a bowl or baked pie crust and chill.

Hi,
My favorite vegan cookbook is Vegan World Fusion Cuisine (sounds fancy, but the recipes are actually quite simple and all are delicious!!!) from the Blossoming Lotus in Hawaii. Also, for pudding, I love puddings made with silken tofu - it is the same texture as good ol' fashioned pudding. I don't have a specific recipe, but there is a brand Mori-Nu (i believe) that sells the pudding flavor mixture and they also make the silken tofu. Divine!! Good luck!

My daughter is Galactosemic so she can not have dairy of ANY sort. You could google Parents of Galactosemic children(PGC). They have a wealth of recipes on the site if you look for them. kosher bakeries also do non-dairy things. Good luck!

Mori-Nu makes a pudding mix intended to be blended with silken tofu.

Here is a chocolate pudding (or pie filling) recipe: in a blender, combine 1 carton silken tofu (drained), ½ c melted chocolate chips, and ½ c nut butter (peanut, soynut, almond, etc). Blend, chill and serve. You can tweak this by using different flavored chocolate and different nut butters, and you can also add a little rum or some vanilla or almond extract. If it turns out too thick, you can thin it with a little soy milk. Alton Brown has a similar recipe on the Good Eats website.

Many boxed pudding mixes (especially the non-instant ones) are dairy-free, but you may have to experiment to find a milk substitute that will yield the right consistency; I hear that almond milk works well. Decreasing the amount of milk sub you use may also help the pudding to set up more firmly.

Good luck,
P.

I have a cookies recipe that uses no dairy. It can be found on my website www.ramontn.com. Also I will be appearing on Oct. 18 10am Bay Area Vista NBC11 discussing my children's book Grandma's Brown Cookies. A story about a little boy who has the ability to hear food talk and ultimately encourages his mom to make the healthy choice.

Any kosher cookbook is going to have tons of dairy-free baking ideas, b/c Jews who keep kosher don't eat anything with dairy in it at a meal which has meat. If you just look online for kosher, or vegan (will also leave out egg), recipes, you'll find more than you can ever use!