Chocolate Chip Cookies

Ingredients

1 cup dairy-free margarine (Earth Balance)

1/2 cup brown sugar

1/2 cup sugar

1/4 cup rice milk

2 tsp vanilla extract

2 1/4 cups flour

1/2 tsp salt

1 tsp baking soda

12 oz semi-sweet chocolate chips (Enjoy Life)

Directions

Preheat the oven to 350 degrees

Cream together the margarine and sugars until light and fluffy

Add rice milk and cream

Add vanilla and cream

Combine the dry ingredients in a mixing bowl - Add to the creamed mixture

Fold in the chocolate chips

Bake on ungreased baking sheets 8-10 minutes

Remove from oven and cool on wire racks 

Velvet Frosting

Ingredients

1 cup dairy-free shortening

Pinch of salt

3 cup confectioners sugar

3 tbsp rice milk

1 tbsp freshly squeezed lemon juice

1 tsp vanilla extract

Directions

Cream the shortening and salt on medium speed for 1 minute

Add confectioners sugar slowly

Add rice milk, lemon juice and vanilla - Beat until smooth about 5 minutes

Funnel Cakes

Ingredients

1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 cup confectioners sugar

1 1/2 cup coconut milk + 1 tbsp cider vinegar

1 tsp vanilla extract

A few pinches of fresh lemon zest

Punch of nutmeg

Oil for frying

Directions

Whisk flour, baking powder, salt and confectioners sugar in a bowl

In a separate bowl, mix the milk/vinegar, vanilla, zest, and nutmeg

Whisk ingredients together until lumps are out

Pour oil in a frying pan about 2 inches deep - Heat oil to 375 degrees

Use funnel or plastic squirt bottle to hold batter

Squiggle the batter into the hot oil - Let cook until golden brown - Flip with tongs

Allow to drain on paper towels, sprinkle with confectioners sugar

Pumpkin Whoopie Pies

Ingredients

2 1/2 cups flour

1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Dash of cloves

1 cup sugar

1 cup brown sugar

1 cup oil

1 (29 oz) can pumpkin (about 3 1/2 cups)

1 tsp vanilla extract

Directions

Preheat the oven to 350 degrees

Whisk the flours, baking soda, baking powder, salt, and spices together

Whisk the sugars, oil, pumpkin, and vanilla together in medium mixing bowl

Blend the wet and dry ingredients together

Bake 15-18 minutes until tops are fully set and edges are slightly browning

Cool completely before filling 

Gingerbread Men

Ingredients

3 cups flour

3/4 cup brown sugar

2 tsp cinnamon

2 tsp ginger

1/4 tsp ground cloves

1/2 tsp salt

3/4 tsp baking soda

3/4 cup shortening

3/4 cup molasses

2 tbsp rice or coconut milk

Directions

Mix the flour, brown sugar, salt, baking soda, and spices 

Put mixture in a food processor and pulse until mixed well

Add shortening and pulse until incorporated

Mix the molasses and milk together and pour into the food processor while pulsing to mix

Process until dough comes together in a nice ball

Wrap dough in plastic wrap and let rest in refrigerator for at least 30 minutes (up to 2 days)

Preheat the oven to 325 degrees

Roll the dough between two sheets of plastic wrap to 1/4 inch thick or so

Cut into shapes and cook on parchment lined baking sheet for 12-15 minutes 

Allergy Free Chocolate Cake - 2

Ingredients

1 1/2 cups flour

3 tbsp cocoa powder

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 tbsp white vinegar

6 tbsp vegetable oil

1 tsp vanilla

1 cup warm water

Directions

Preheat the oven to 350 degrees

Lightly grease a 8 inch square pan, 9 inch round pan or muffin tins

Combine flour, cocoa, sugar, baking soda, and salt in bowl

In a small bowl, combine vinegar, oil, vanilla and water

Make a well in the middle of the dry mixture and pour in wet ingredients - Mix well

Pour into pan and bake 30-35 minutes for cake or 20 minutes for cupcake

Allergy Free Vanilla Frosting

Ingredients

1 cup vegan butter (Earth balance), softened

2 tsp vanilla extract

1/4 tsp salt

32 oz confectioners sugar

4-6 tbsp rice milk

Directions

Beat butter, salt, and vanilla with an electric mixer until smooth

Gradually add confectioners sugar alternately with 2 tbsp rice milk until smooth

Add rice milk until consistency reached

 

**To make into chocolate chip frosting, add in 1 cup Enjoy Life chocolate chips

 

Allergy Free Chocolate Cake

Ingredients

2 cups sugar

1 cup vegan butter (Earth Balance)

1 tsp vanilla extract

2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup rice milk

3/4 cup unsweetened cocoa

1/3 cup hot water 

Directions

Beat sugar and butter on medium speed with electric mixer until creamy and fluffy (about 5 minutes)

Add vanilla extract and mix well

In separate bowl, mix flour, baking powder, salt and cocoa

Add the flour mixture to the sugar mixture alternately with the rice milk (start/end with flour)

Beat at medium-low speed until blended after each addition

Add in hot water and blend until smooth (batter will be thick)

Immediately pour into 2 greased and floured 8 inch round cake pans

Bake 34-38 minutes

Cool in pans on wire rack

Pumpkin Donuts

Ingredients

1 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

Directions

Preheat the oven to 350 degrees

Grease a mini donut pan and set aside

In a bowl, mix the flour, baking powder, salt and spices together

In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk

Slowly add dry ingredients into the mixture and combine (do not overmix)

Fill each donut pan with batter

Bake 8-9 minutes

Allow donuts to cool on a wire rack

Pumpkin Muffins

Ingredients

1 3/4 cups flour

1 1/4 cups sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp ground allspice

1/8 tsp ground cloves

1 cup pureed pumpkin

1/2 cup rice milk

1/2 cup vegetable oil

2 tbsp molasses

Directions

Preheat the oven to 400 degrees

Lightly grease a muffin tin

Mix flour, sugar, baking powder, salt,and spices

In another bowl, mix pumpkin, milk, oil and molasses

Combine the two bowls

Fill the muffin cups 2/3 full

Bake for 18-20 minutes