I was really intrigued by this recipe not only because it contains no eggs nor dairy, which is impressive in itself, but by the fact that those components are replaced by applesauce! What a neat trick that I was very eager to try.
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All articles filed in dairy-free
Key Lime Pie
I only recently started liking tofu, and only extra firm, in my actual food, so far be it from me to ever consider putting it in dessert. Especially as a person who is very much sensitive to the texture of certain foods, I could not envision putting soft squishy tofu in something that is meant to be sweet and delectable.
Read MoreDairy-Free, Egg-Free Double-Crust Pie Dough
My last recipe was a month ago, but these days it is hard to find the time to bake, especially when in these times not sharing is caring. In any case, considering that I have not been baking consistently these past few months, my boyfriend challenged me to make at least one recipe a week for the coming month. I had myself tried to make this commitment many times this year, so I gladly accepted the challenge. First recipe this week: this dairy-free, egg-free double-crust pie dough.
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Very Fruity Mini Whiskey Fruitcakes
My dad is a lover of Scotch and maybe even more so of fruitcake, especially during Christmas. Since I got him a bottle of Scotch for Christmas, I thought that these little whisky fruitcakes would be a very appropriate afternoon or evening snack to go with it. I made only half of the recipe because, frankly, I didn’t have that much whisky on hand, and the result came out even better than I expected. My dad loved them, and so did I.
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Maple Raisin Scones
The main reason why I decided to do these scones was because I had almond milk in my fridge, a rare event, and thought it was the perfect opportunity use it for a recipe. I must admit that I had serious doubts about how good this recipe would be. Not because I don’t like scones, I love scones, but I thought the texture of the raisins would be very strange in a fluffy crunchy scone. I am a texture person, after all.
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Blueberry Coconut Custard Mini Tarts
My boyfriend and I made these tarts for a friend’s birthday at work. He really likes coconut so we thought that this would be the perfect time to try a new recipe. Unfortunately, everything went wrong with this recipe.
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Banana Walnut Bread
With a lot of time suddenly freed up after being done teaching a lab course, I took the opportunity during the weekend to bake a couple of things. It had been a while! Since I had some very ripe bananas in my fridge that needed to be used, I started with this vegan banana and walnut bread. It was simple to make, but the first time that I tasted it I wasn’t too impressed. I found it a bit too salty and not sweet enough. I thought that it was perhaps because my bananas were beyond saving.
Read MoreSeven-Minute Frosting
The next cake I planned to make was the delicious-looking coconut cake, so of course I had to make this seven-minute frosting to accompany it. I whisked the frosting by hand (but barely made it!) and was surprised by how well it all came together. I am usually not quite successful with egg whites, but this frosting recipe turned out marvellous.
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Frosted Vanilla Cupcakes
I volunteered to make baked good for a bake sale at work to support the Terry Fox Foundation and came upon this recipe in my never-forgotten book. I always hesitated to do this recipe because 1) it requires almond or soy milk, which I never have, but most importantly, margarine is used in the frosting and I never trusted that. However, for once I actually had almond milk in my fridge so I thought that it was time to let go of my doubts and give this recipe a try.
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Amaretti Biscuits
These almond cookies are very good and taste a lot like macarons ! They are crunchy on the outside but have a softer centre. What I particularly enjoy about this recipe is that it is simple to do and generates a lot of (small) cookies.
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