Special Diets: Holiday Style...cont'd
Chocolate Chip Cookies egg and dairy free
Makes 20 large cookies.
For families with nut allergies, simply omit nuts!
1 cup packed light brown sugar
1/2 cup white granulated sugar
2/3 cup coconut oil, slightly warmed until liquified
2/3 cup canola oil
1/2 cup unsweetened almond milk, soy milk, coconut milk, or other dairy-free milk alternative
3 1/3 cups all-purpose flour
2 tbsp corn starch
1 tsp baking soda
1 tsp sea salt
2/3 cup shredded unsweetened coconut
1 cup dairy-free semi-sweet chocolate chips
Preheat oven to 350° F. Warm coconut oil then mix with a mixer sugars, canola oil, milk alternative, flour, starch, baking soda, and salt. Fold in shredded coconut and chocolate chips. Spoon onto baking sheet. Bake approximately 8 minutes.
Banana Bread wheat & nut free
1/2 cup brown rice flour
1/3 cup gluten free flour
1/4 cup butter
1-1⁄4 tsp baking powder
1⁄2 tsp ground cinnamon
1 cup (3 to 4) bananas
1⁄2 tbsp honey
1 egg
Preheat oven to 350° F. Mix rice flour, gluten free flour, baking powder, ground mixed spice and set aside. Mash bananas (1 cup or about 3 bananas) and beaten egg, and honey. Mix into flour mixture. Make sure the banana mixture is evenly mixed.
Pour into a bread pan to bake about 1 hour. Check with a tooth pick until it comes out clean.
Trail Mix dairy, wheat, egg, & nut free
1 cup unsweetened dried banana
3/4 cup dried cranberries
3/4 cup salted sunflower seeds (be sure to get seeds not cooked in peanut oil)
1/2 cup carob chips or 1/4 cup dark chocolate chips
Break banana chips into small (1/2 inch) pieces and place in a quart-size plastic storage bag or container with lid. Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container. Close bag or container and shake gently to mix. Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.
Miranda Fort and Samantha Seagreaves