The Divvies Bakery Cookbook
No Nuts. No Eggs. No Dairy. Just Delicious!
By Lori Sandler
St. Martin's Press Copyright © 2010 Lori Sandler
All rights reserved.
WHEN IT'S ALL RELATIVE(S) — AND FRIENDS
Treats that Sweeten the Familial Pot
Celebrations and Holidays
Holidays bring the family together. All those relatives bearing tins and platters of cherished family recipes, as intricately woven into the fabric of their being as Grandma's embroidered tablecloths. Worried about having to ask everyone to check their goods at the door? You don't have to be! You just need to engage in a little family "counseling" prior to the get-together. In your world, what they may not know can hurt the person with food allergies, so you need to educate and provide sweet solutions.
Whether or not your family members are able to bring allergen-free desserts to your gatherings, you'll want to whip up the recipes in this section. These are the decadent superstars of desserts; the all-out crowd-pleasers that will keep everyone at the gathering sweetly in the mix.
When planning a celebration at your own home
Remember that inclusivity should be your highest priority.
Try to make as many dishes as possible be safe for everyone.
Bundle up extra portions of the delicious allergen-safe desserts so your guests may take them home and remember just how good "made without" can taste.
Save the packaging from all the ingredients in your dishes just in case a guest with food allergies has a question about them.
Keep your sense of humor — remember, this is a celebration!
When you are going to someone else's home to celebrate
Don't assume they remember anyone's food allergies.
Call ahead and suggest foods your host can make that are super-easy and
Offer to make and bring a variety of desserts that are made to share.
Warm Apple-Apricot Cake
This is one of my favorite cake recipes, since it's just as delicious and moist as the traditional, butter- laden version. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. I like to serve this cake warm out of the oven for brunch but it's delicious served at room temperature, too.
3 cups flour
1 teaspoon salt
¾ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1½ cups canola oil
1½ cups sugar
½ cup applesauce
½ cup apricot all-fruit spread (apricot jam)
3 cups ¼-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)
1. Preheat the oven to 350 degrees.
2. Spray a bundt-style pan with nonstick baking spray.
3. Whisk together the flour, salt, cinnamon, baking soda, and baking powder in a bowl and set aside.
4. In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot and mix on high speed for another minute until creamy.
5. Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
6. Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
7. Bake in the oven for 60 to 70 minutes, rotating the pan halfway through baking. Test the center of the cake for doneness with a toothpick. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooling rack immediately after removing from the oven.
Makes 1 bundt cake: 12 slices
One kid's 4-ounce snack pack–size of applesauce = just about ½ cup applesauce
Banana Bread (or Muffins!)
Here's my delicious take on a time-honored favorite. These are easy to bake ahead of time and keep in the freezer, so you have them on hand when out-of-town guests stay over for breakfast. You can also add chocolate chips and voila — you've got a great dessert muffin.
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
5 very ripe, peeled bananas (no rotten bananas!)
1 cup applesauce
1 cup canola oil
½ cup water
3 cups granulated sugar
½ cup packed dark brown sugar for sprinkling on top of loaf (optional)
1 cup Divvies Semisweet Chocolate Chips
1 cup dried blueberries
1 cup dried cherries
1 cup fresh berries such as strawberries, raspberries, or blueberries
1 cup peeled and chopped apples
1. Preheat the oven to 375 degrees. Spray either three 9 × 5-inch loaf pans, six 5 × 3-inch mini loaf pans, or a muffin pan (depending on desired size and quantity) with nonstick baking spray. If you line the muffin pan with paper liners, you do not need to spray the pan. For variety, mix it up! Try baking one loaf, two mini loaves, and six or more muffins.
2. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl. Set aside.
3. Peel the bananas and add them to a separate mixing bowl. Beat with an electric mixer on medium speed until pureed. Add the applesauce, canola oil, water, and sugar. Continue beating until the sugar has dissolved and all the ingredients are well combined.
4. Add the flour mixture to the wet ingredients. Beat on medium speed. Be sure to thoroughly scrape down the sides of the bowl and the mixing paddle in order to incorporate all the ingredients. Continue beating for another minute. If there are still lumps of dry flour in the batter, scrape down the sides of the bowl and mix one more time.
5. Add 1 cup of the desired mix-in, and pour the batter into the prepared pans.
6. If desired, lightly sprinkle a thin layer of brown sugar on top of the muffins before placing them in the oven. For loaves, sprinkle the brown sugar on top after they have been baking for at least minutes.
7. Full-size loaves may take up to 80 minutes to bake through (check for doneness at 65 minutes). Mini loaves take 45 to 60 minutes, and muffins 25 to 27 minutes. Baking time may be a bit longer if you've added fruit as your mix-in. Test for doneness by inserting a toothpick or sharp knife into the center of the loaf or muffin. If it comes out clean, the loaf or muffins are ready to come out of the oven.
8. Remove from oven and place the pans on wire racks. Let muffins cool for 10 minutes and loaves for 20 minutes; they will continue to bake a bit during this time. Then remove from the pan so they do not overbake.
Makes three 9 × 5-inch loaves or six 5 × 3-inch mini loaves or 12 muffins
I love asking my kids what type of muffins they prefer and then customizing the batch to suit their individual tastes. It's easier than it sounds and makes the boys so happy (not as happy as a snow day off from school, of course!). Simply pour plain batter into each muffin cup, then place 7 chocolate chips or 7 blueberries, etc. on top. Use a small spoon to distribute the fruit or chips throughout the batter.
Robin's Apple Pie
Every fall while growing up in Maine, my friend Robin would go to the apple orchard for apples with her mother, who would make several of these pies. Robin always helped out in the kitchen and made mini pies for herself! She has continued the tradition in her own family and makes pies every fall for her children after going to the orchard. This is Benjamin's favorite apple pie. Note that Robin uses all organic ingredients except for the shortening.
2 cups sifted flour
1 cup Crisco All-Vegetable Shortening
½ teaspoon salt
3 to 4 tablespoons cold water
¾ cup sugar
1 teaspoon ground cinnamon
6 to 7 apples, Cortland, McIntosh, Granny Smith, or a mixture; if apples are very large you may
use only 5
½ teaspoon lemon juice
1 tablespoon sugar for sprinkling on top of the pie
For the Pie Crust
1. Preheat the oven to 425 degrees.
2. Mix together the flour and salt in a large bowl.
3. Add the shortening to the flour and salt mixture using a rubber spatula. Cut the shortening into the flour mixture. The pieces of shortening should be about the size of peas.
4. Slowly add the water tablespoon by tablespoon and mix lightly with a fork until all the flour is moistened into a ball.
5. Continue to shape the mixture into a ball with your hands and wrap in wax paper or plastic wrap. Refrigerate overnight, or from morning to evening.
6. Spray two 9-inch pie plates or four 51/2-inch mini pie dishes with nonstick baking spray made with flour.
7. Remove the dough from the refrigerator and remold into a ball. Cut the ball in half and roll each half into a smaller ball.
8. Take two sheets of wax paper and sprinkle and spread flour over one piece.
9. Place one dough ball on the floured sheet of wax paper and sprinkle a little flour on top of dough.
10. Put the second sheet of wax paper on top and then roll the dough out with a rolling pin, until very thin and large enough in diameter to fit your pie pan.
11. Remove the top sheet of wax paper, flip the dough over, and then press it into the pie dish. Gently peel off the top piece of wax paper.
12. Sprinkle a little flour on the bottom of the pie shell, which will help to absorb some of the liquid from the apples.
For the Filling
1. Mix the sugar and cinnamon together in a small bowl.
2. Wash the apples thoroughly, peel, and slice thinly.
3. Dry the apple slices with paper towels to remove excess water, and place in a large bowl.
4. Pour the sugar and cinnamon mixture over the apples, pour the lemon juice on top, and toss to mix.
5. Pour the apple mixture into the pie shell.
6. Roll out the other half of the pie dough, following the directions above, and place carefully on top of the apple mixture. Peel off the wax paper.
7. Use the tines of a fork to make eight to ten fork holes on top of each pie, or make three slits with a sharp knife across the top crust before baking. Use the fork (or your fingers) to press the edges of the two layers of dough together all around the pie dish.
8. Sprinkle sugar on top of the pie.
9. Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
Makes two 9-inch pies or 4 mini IPies
If you plan to freeze the pie rather than serve it immediately, bake it for 35 to 40 minutes, allow to cool completely, and then wrap well with aluminum foil. The pies will freeze well for at least 6 months.
These are so delicious hot out of the oven as well as the next day! The gooey cinnamon and sugar filling keeps these buns nice and moist. While the icing is delicious, we enjoy ours without! For an extra- special breakfast treat, prepare the dough the night before and bake them in the morning.
¼ cup silken tofu
2 cups soy milk or rice milk, at room temperature
2/3 cup dairy-free margarine, melted
4½ cups unbleached flour
1 teaspoon salt
½ cup sugar 2 ½ teaspoons active dry yeast
1 cup packed brown sugar
¼ cup granulated sugar
1 ½ tablespoons ground cinnamon
6 tablespoons dairy-free margarine, softened
½ cup raisins (optional)
THE "CREAM CHEESE" ICING (OPTIONAL)
½ cup Tofutti Better Than Cream Cheese
¼ cup dairy-free margarine, softened
1½ cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1. Place the silken tofu in the food processor and pulse until completely pureed.
2. Mix all dough ingredients on high speed for 2 to 3 minutes, or until well combined. Be sure to scrape down the sides of bowl to thoroughly incorporate all the ingredients. Cover with a dish towel or plastic wrap and set aside in a warm place for 30 minutes, or until almost doubled.
3. Spray a 13 × 9-inch baking pan with nonstick baking spray.
4. Pour the sugars and cinnamon into a small bowl and mix with a spoon until well combined. Set aside.
5. Lay out two sheets of wax paper, each at least 24 inches in length. Lightly spray each with nonstick baking spray. Turn the dough out onto the wax paper and place second sheet of wax paper on top, so that the dough is sandwiched between the two sprayed sides.
6. Roll the dough into a rectangle approximately 24 × 14 inches. Spread the dough with margarine and sprinkle evenly with the sugar/cinnamon mixture and the raisins, if using.
7. Beginning with a short side, carefully and firmly roll up the dough like a jelly roll. Using a very sharp knife, slice into twelve equal-size rolls. Place the rolls on the prepared baking pan sliced sides up. Cover the unbaked cinnamon buns with a dish cloth, and let rise for another 30 minutes. At this point, preheat the oven to 400 degrees.
8. Bake the rolls in the preheated oven for 20 to 25 minutes. Test with a toothpick to make sure dough in the center of each bun is baked through.
For the Icing
1. While the rolls are baking, prepare the icing by beating together the "cream cheese," margarine, confectioners' sugar, vanilla, and salt. Scrape down the sides of the mixing bowl with a spatula and continue to beat until smooth. Spread the desired amount of frosting on the warm rolls before removing them from the pan to serve.
Makes 1 dozen 4-inch buns
This is such a favorite among our boys and their friends that I just go ahead and precut the whole cake into squares — and watch it disappear. Plus, your guests will be amazed that this recipe is completely free of butter!
2½ cups cake flour
2½ teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons powdered egg replacer
2 tablespoons seltzer
½ cup dairy-free margarine
1 cup plus ¼ cup sugar
1½ teaspoons vanilla extract
½ cup plus 2 tablespoons soy milk
2 cups blueberries, stems removed, washed, and dry
½ tablespoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray a 9 × 9-inch or 12 × 8-inch pan with nonstick baking spray.
2. Whisk together the cake flour, baking powder, and salt and set aside.
3. Whisk the egg replacer and seltzer in a small bowl until well dissolved and frothy. Set aside.
4. Cream the margarine thoroughly with an electric mixer on high speed. Gradually add the 1 cup of sugar and cream well, scraping down the sides of the bowl with a spatula.
5. Add the egg replacer mixture and vanilla and beat thoroughly. Once again, be sure to scrape down the sides of the bowl as you mix.
6. Add the flour alternately with the soy milk, one-third at a time, beating well after each addition and until the batter is smooth; the batter will be stiff
7. Fold the blueberries gently into the batter with a spoon and disperse evenly.
8. Spread the batter evenly into the prepared pan.
9. In a small bowl, mix the remaining ¼ cup sugar and cinnamon. Then sprinkle the mixture generously over the entire top of the cake batter.
10. Bake the cake in the preheated oven for 45 minutes, rotating the pan 180 degrees halfway through the baking time. After 45 minutes, check the center for doneness with a toothpick. The cake can be served straight from the pan.
Makes one 9 × 9-inch cake; 12 squares or one 12 × 8-inch cake; 16 squares
Transform Your Picky Eater
Kids can be very picky eaters, whether or not they have food allergies. I have found that by including my kids in the fun of cooking (and especially baking!), they become much more adventurous about what they'll eat — mostly because they've had a hand in making it. I find this especially true with Benjamin, who knows that food is a black-and-white issue for him; it's either safe or it's not. When he helps me in our kitchen, where he knows everything is safe, Benjamin realizes how much he actually can eat and becomes engaged in the process, and proud of the delicious results that can be shared with the family.
Blueberry-Plum Upside-Down Cake
This cake makes for an impressive presentation. Have fun creating designs with various fruits and berries such as pineapples and raspberries.
½ cup dairy-free margarine
½ cup packed dark brown sugar
3 to 4 plums, pitted, cut into
½-inch wedges (peaches and pineapples work, too)
1½ pints blueberries (raspberries are great, too)
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon salt
3 teaspoons powdered egg replacer
4 tablespoons seltzer
¼ cup dairy-free margarine, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1 ½ cups plus 1 tablespoon soy milk
1. Preheat the oven to 350 degrees. Use a 9-inch diameter round cake pan with 2-inch sides. Spray the sides of the pan with nonstick baking spray made with flour. (Continues...)
Excerpted from The Divvies Bakery Cookbook by Lori Sandler. Copyright © 2010 Lori Sandler. Excerpted by permission of St. Martin's Press.
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