Dairy Free Old Fashioned-Style Hot Cocoa

As a follow up to my blog about the perfect GF and dairy free chocolate chip cookie, I offer a recipe for a terrific winter companion. Remember that wonderfully creamy cup of hot chocolate from your grandmother's stove? It didn't come from a packet, box, or bottle. Granny whipped it up with real dutch process cocoa, sugar, milk, and heavy cream. If sadly you thought that being lactose intolerant or allergic to dairy meant those days would live on only in your nostalgic memory, this recipe is for you. The best part? This one is quick, has about half the fat and calories, is also vegan and gluten free and very easy to make diabetic friendly.

Dairy Free Old Fashioned-Style Hot Cocoa

1/3 cup unsweetened Dutch process cocoa powder
3/4 cup white sugar (sub in Splenda or stevia to make it diabetic friendly)
1 pinch sea salt
1/3 cup boiling water
4 cups plain non-dairy milk (almond is my fave)
1 teaspoon vanilla extract
1/2 cup non-dairy creamer (check labels for vegan varieties - soy and coconut are a good bet)

Combine the cocoa powder, sugar or sweetener, and salt in a medium saucepan. Blend in boiling water with a whisk. Bring to an easy boil, stirring constantly. Don't scorch! Stir in milk and heat until very hot, but do NOT boil. Remove from heat and add vanilla and/or other desired flavorings (peppermint extract adds a fun twist). Pour into mugs and top with a splash of creamer - just enough to cool the cocoa down to drinking temperature and to desired strength. Garnish with soy or rice whipped cream, GF marshmallows, vegan chocolate chips, or a cinnamon stick.

Get cozy! 

The quest for the perfect chocolate chip cookie…without dairy or gluten

The road to the perfect gluten free and dairy free chocolate chip cookie recipe, indistinguishable from its classic counterpart, has been fraught with gritty flours, doughy centers, “weird” textures, runny batters, burnt edges, and many other dangers to my reputation in the kitchen. Countless experiments threatened to diminish my once legendary baking prowess in the eyes of my friends and family. The perfect chocolate chip cookie, shaped in my mind by a favorite Danish aunt and laden with real dairy butter and wheat flour, is thin and chewy with slightly browned, crisp edges and a decadent buttery, vanilla caramel finish set off by the richness of semisweet chocolate. Of course, the dough also has to taste great raw, something I’d found to be an enormous challenge even with semi-successfully baked gluten free versions.

Finally, all the sweat, risk, and pounds of gluten free flour have paid off. On this chilly Monday night, after getting myself ready for a 6:00 PM business meeting that was subsequently cancelled, I was all dressed with nowhere to go. My husband suggested we grab dinner and a couple of video rentals for the evening. Later, with a still rumbling stomach after a less than stellar dining experience, my husband attempted to comfort me with the promise of dessert. Unfortunately, wheat and dairy free diets almost always make desserts on the go a no go. The man just wouldn’t give up. He suggests chocolate chip cookies and hot cocoa with our movie. Once at home, I set to work on my own variation of a recipe I found in the cookbook, Baby Cakes Covers the Classics: Gluten-free Vegan Recipes from Donuts to Snickerdoodles, penned by bi-coastal gluten-free bakery chain owner Erin McKenna. My version isn’t vegan (I use an egg), but I offer substitution ideas to that end. The result is a cookie I wouldn’t have known was gluten and dairy-free had I not baked it myself…and the dough tasted fantastic! I dare say my late aunt would have given her blessing.

Perfect Gluten Free & Dairy Free Chocolate Chip Cookies

1 cup butter-flavored shortening or melted coconut oil

¾ cup packed dark brown sugar (light is okay, but dark gives more caramel flavor)

¾ cup granulated white sugar

3 Tblsp. almond milk

1 Tblsp. GF vanilla extract

1 large egg

1 cup Bob’s Red Mill Gluten free All Purpose Baking Flour

½ cup Garbanzo bean flour

½ cup Bob’s Red Mill sweet sorghum flour

1 tsp. sea salt

1 tsp. baking soda

½ tsp. xanthan gum

1 ½ - 2 cups vegan semisweet chocolate chips

*3/4 cup coarsely chopped pecans or walnuts

Preheat oven to 375 degrees (ovens may vary). Cream sugars and shortening or melted coconut oil together. Add almond milk and vanilla. Beat in egg until batter has a whipped up appearance. In a separate bowl, whisk together flours, salt, soda, and xanthan gum. Add gradually to batter until well combined. Fold in the chocolate chips and nuts, if desired. Taste that cookie dough! Now drop batter in rounded spoonfuls onto a cookie sheet lined with parchment paper. Bake for 9-10 minutes. Cookies will look a little underdone in the middle but brown around the edges. Don’t worry – they’ll finish baking on the sheet after you remove them from the oven. Let cookies cool on sheet for at least two minutes, then transfer to a wire rack. If any of the cookies make it to the completely cool stage, store them in an airtight container or zippered plastic bag (don’t count on having to store them – they’ll probably disappear long before then).

If you like your cookies more cakelike, add one more egg. If you are vegan or avoiding eggs, try replacing the egg with flax. Stir one teaspoon ground flax into three teaspoons warm water and let stand for five minutes (the mixture will turn into a soft gel). Need to cut the fat further? Reduce your oil/shortening to ½ cup and replace with ½ cup unsweetened applesauce. Note: if you are using this method, reduce your white sugar to 1/3 cup and add ¼ cup of the GF all-purpose flour and an additional ¼ teaspoon of xanthan gum. Other great add-ins might include GF oats, peanut butter, or even a pinch of cinnamon. What’s your favorite?

Enjoy with a tall glass of your favorite non-dairy milk or hot cocoa (great vegan recipe coming soon!) and some good company.  

The Old Spaghetti Factory

It bears a little more research, which I will happily be doing in person tonight over a plate of spaghetti bolognese, but The Old Spaghetti Factory chain of restaurants is becoming ever more friendly to the diet-challenged. The iconic eatery, located locally in the old Riverside train depot on Vine, is offering a gluten-free menu. Any of their scrumptious sauces, from marinara to mizithra, are available to top several different variations of gluten free pasta (made from a blend of corn and rice flours).

All red sauces are dairy free and a few dairy free salad dressing options round out the experience. Butter and parmesan cheese are tolerable to some of the lactose intolerant and others can simply refrain. Of course, desserts are still off the table for those needing to go dairy and/or gluten free, but hopefully the future will bring additional friendly menu options. In the meantime, Old Spaghetti Factory seems to be headed in the right direction, taking care in the kitchen to avoid cross contamination and offering dining alternatives. I'll be seeking an interview and more information, so stay tuned!

For now, I'm off to sample the spaghetti...my work is never done!

Dairy-Free Halloween Candy

Quick Tip for Halloween:

If you or your children have a dairy sensitivity/allergy, be sure to check candy closely for dairy content. It can be hidden in many sweets in addition to the likely offenders, such as milk chocolate and caramels. Here's a list, courtesy of The GFCF Experience website.

• Starburst Fruit Chews - The original fruit chews, others may or may not be GFCF.
• Skittles - same as above. both Starburst and Skittles have cream varieties that I don't think are CF.
• Lollipops - DumDums and Charms are GFCF, as are most lollipops that do not have a cream component in them. Tootsie Pops are a definite no no here!!!
• Sweet Tarts
• Spree
• Smarties - Note that the Smarties necklaces reportedly contain gluten.
• NECCO Wafers
• Jolly Rancher Hard Candy
• Gobstoppers
• Bottle Caps
• Pixy Sticks
• Nerds
• Runts
• Gum - Double-Bubble, Wrigleys, Trident (NOTE: read labels and watch out for Recaldent, a casein derivative, in some gums)
• Mike and Ike
• Haribo Gummy Bears
• Jelly Beans - Starburst, SOME Jelly Belly, Jolly Rancher, Mars (PLEASE READ LABELS!!)
• ACT II Popcorn Balls
• Mary Jane's
• Candy Corn and Candy Pumpkin - most of these are GFCF, but we have seen some that are not. Again, you need to read the labels to be sure.
• Farley's Candy and Sather's Candy - Farley's and Sather's sell bags of candies, like gummy worms or candy corn or other hard candy. But on their website, they do not include liGFCFinformation, citing the fact that ingredients do often change. They offer you the option of filling out an on-line request form, or simply calling them at 1-888-247-9855 to request the GFCF information. AND MAKE SURE YOU READ THE LABELS.

This list is not exhaustive and remember that ingredients and formulas do change. So, check labels and be cautious, depending on the severity of the allergy.

Have a Happy, Healthy Halloween!

Go Dairy-Free for Game Day!

Fall is here and that means back-to-school, colorful leaves, holidays, and…FOOTBALL! Watching grown men in tights tackle each other on the field is one of the greatest American pass times. The other is eating and we love to do these in tandem. Traditional game day fare is tempting, mouth-watering, and typically dairy-laden. This is a big problem for those of us on the non-dairy path but solutions abound.

 

Many traditional game day recipes like sour cream-based dips and cheesy snacks can be converted to dairy (and even gluten free) easily and still other tasty treats, like roasted nuts or raw veggies and hummus, are naturally non-dairy. If you are attending a viewing party at a friend’s house, honesty is the best policy. Let your host know about your dietary restrictions, ask which foods are friendly, and offer to bring a dish or two.

If you are hosting, score a touchdown with your guests by serving some dairy-free versions of your favorite snacks. You don’t even have to tell them. In this case, what they don’t know definitely won’t hurt them. In fact, you’ll be doing everyone a favor. Many of these alternatives have less fat and calories than their dairy-laden counterparts. Happy snacking!

Dairy Free Seven Layer Bean Dip

1 can GF vegetarian refried beans (Eden Organic is currently the only brand I can verify to be truly *CFGF)
1 medium yellow onion, diced
2 medium tomatoes, finely chopped
2 ripe avocados, halved, pitted and peeled
1 can jalapeno chiles, chopped
1/2 tsp. garlic salt
2 T. fresh lime juice
1 c. Tofutti Non-Hydrogenated Sour Supreme
1 c. Daiya Deliciously Dairy Free Cheddar Style shreds*
6 scallions, thinly sliced
1 small can sliced or chopped black olives
1-2 bags GF tortilla chips, for serving

Directions

1. Dice tomatoes finely, set half aside. Chop half the can of jalapenos. Mash avocados with lime juice, the chopped jalapenos, 2 T. of the chopped onion; set aside.

2. Spread beans evenly in the bottom of a clear glass baking dish. Top with evenly thick layers of Daiya cheddar shreds, remaining onions, remaining tomatoes except for 1 T., Sour Supreme, Guacamole (avocado mixture), and scallions. Distribute the remaining jalapenos (sliced), remaining tomatoes, and the olives on top. Refrigerate for 1 hour.

Make and refrigerate up to 24 hours ahead. Serve with basket of GF tortilla chips on the side.

*CFGF = Casein free, gluten free product
**Serving idea: create individual servings in glass jelly jars.

Happy snacking!

Baked Potato Chips and Sweet Onion Dip (adapted from www.marthastewart.com)

Just can't stay away from those potato chips on game day? Make your own healthier version at home!

Baked Potato Chips

Olive-oil or vegetable-oil cooking spray
2 lbs. russet potatoes, cut into 1/4 inch-thick slices
3 T. olive oil
Coarse sea salt
Pinch of cayenne pepper
Freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 T. sea salt in a bowl. Toss to combine and season with peppers.

2. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

Sweet Onion Dip

1 T. olive oil
2 Vidalia or Mayan sweet onions (1 lb. total), finely chopped
Coarse sea salt and ground black pepper
1 c. Tofutti Non-Hydrogenated Sour Supreme*
2 oz. plain Tofutti Non-Hydrogenated Better Than Cream Cheese, softened*
1 1/2 tsp. white-wine vinegar*
1/4 c. finely chopped chives

Directions

1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.

2. In a medium bowl, combine onions, Sour Supreme, Better Than Cream Cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 3 days. Serve with potato chips, raw veggies, etc.

Makes about 2 cups of dip.

*The potato chips are gluten free, but the onion dip may not be. Tofutti does not certify their products as gluten free, though there is minimal risk with the products used in this recipe. The company uses rigorous kosherization and sterilization processes to ensure that there is no cross-contamination with their products. However, some flavorings and vinegars are distilled with grain alcohol and may contain gluten. Upon reading the labels for these products, it does not appear that they contain gluten. If your condition is severe, use caution and do your own research before consuming any products of which you are uncertain of gluten content.