Recipes -- Desserts

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Animal Crackers

Shannon Bringolf (I took Kathy Lundquist's recipe for Ritz-type Crackers and altered it to make a recipe for these Animal Crackers. I hope she will not mind if I altered it to make another delicious recipe to share.)

1 cup oat flour
1 cup barley flour
1/4 cup quick oats
4 Tablespoons butter
1/4 cup sugar
1/4 cup honey
1/8 cup water
1/4 teaspoon salt

Preheat oven to 325 degrees F. In a large bowl, or in the food processor, combine flour, sugar and salt. Cut the butter into the flour mixture until it resembles coarse meal. Blend in the honey. Then blend in the water slowly, using only enough to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. ON a floured surface or pastry cloth, roll the crackers thin, 1/16 to 1/8 inch.
With a sharp knife, cut the crackers in to shapes around 2 inches. Or, you could use small cookie cutters in different shapes. Transfer to an un-greased baking sheet.
Bake 20 minutes or until crackers are lightly browned. Cool on a rack.

Applesauce Cake

Kathy Lundquist

Can be served plain, as a snacking cake, or frosted.

1/2 cup margarine, softened
1 cup honey
1 1/2 tablespoons water
1 1/2 tablespoons oil
1 teaspoon baking powder, mix with water/oil as egg substitute
1 teaspoon vanilla
2 1/4 cups non wheat flour, more or less, depending on type used
2 teaspoons arrowroot
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup raisins, optional
1 cup unsweetened applesauce

Preheat oven to 325. Grease bottom only of a 9x13x2 pan or line 18 cupcakes.
In a large bowl, cream margarine. Gradually add honey, beating until light and fluffy. Add water/oil/powder mixture and vanilla, mixing well.
In a medium bowl, stir together dry ingredients. Coat raisins with 1 tablespoon flour (keeps them from sticking together and settling to bottom); set aside. Add dry ingredients to butter/honey mixture, alternating with applesauce; blend well. Stir in raisins, pour batter into pan.
Bake at 325 F for 35 minutes (20-25 minutes for cupcakes) or until cake tests done in center. Cool completely and frost if desired. If using sweetened applesauce, decrease honey to 3/4 cup.
[From FAST: This is so yummy! We've never tasted a better allergen-free "coffee cake." It would be great for breakfasts. The icing (below) is great, too.]

Buttercream Non-Dairy Frosting

Kathy Lundquist

Chocolate, vanilla, orange, any flavor depending on taste.
1/4 cup margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved.

If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

VANILLA: Omit cocoa powder, increase sugar to 2 1/2 cups.

ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase confectioners' sugar to 2 1/2 cups; add 1/2 teaspoon grated orange peel. Substitute orange juice for the water.

LEMON: Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups; add 1/4 teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water.

Chocolate Birthday Cake

The originator of the famous Wacky Cake (cake recipe which doesn't use eggs) is unknown. This version is adapted by Nancy for those who are also allergic to wheat.

1 cup barley flour (see gluten-free version below)
1 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla
5 tablespoons canola oil
1/2 cup rice flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
1 cup cold water

Preheat oven to 350 degrees. Combine ingredients and blend very well. Put batter into a 9" pan (square or circle). Bake for 25 to 30 minutes. For a birthday cake, double the recipe (making two square or circle shapes) and put frosting inbetween and on top.

If gluten is out of the question, use Nancy's Gluten-Free Mix:
1 part white rice flour
1 part brown rice flour
1 part arrowroot flour/powder
This gluten-free mix makes an extremely dense, rich cake, and you will thus likely only want it to be one layer . . . or make it two and serve very small slices.

Above, left, the wacky cake recipe with frosting. This is a doubled recipe which makes a two-layer cake. (Bake in two separate cake pans.)
Above, right, is Alex with his first birthday cake ever. Thanks to his grandma and mom for sharing the photo!

Chocolate Covered Banana

Nancy and Melissa

Need:
Chocolate (non-dairy, non-soy) -- melted in microwave
Popsicle sticks
Bananas
Styrofoam block

Put one popsicle stick in each half of a banana and dip in melted chocolate, or spread chocolate on banana with a knife if thick. Stand on end in styrofoam. Place in freezer. If you are allergic to bananas, try another fruit, like blueberries, dried apricots, or strawberries.

Chocolate Crumble Cookies (no-bake)

Melissa Taylor

1 cup chocolate chips or chocolate (non-dairy, non-soy)
10 large marshmallows
1 cup quick oats
1/2 cup cashew (or other nut) butter
1 capful of canola oil
Sugar (desired amount) -- although not needed, since most non-dairy chocolate chips do not have sugar, and most nut-butters do not contain sugar, your taste-buds would probably appreciate this being added.

Put all contents in pan on burner except for the oats. Stir constantly. Once all ingredients are melted and blended together, turn off the burner and stir in the oats. Using two soup spoons, shape the dough into cookie shapes. Store in the fridge.
Recipe makes one dozen cookies.

Chocolate Pudding Pie

Nancy Taylor

RICE KRISPIES CRUST (Adapted from The Allergy Barker by Carol Rudoff. See Resources to find out more about this cookbook.)

4 1/2 cups Rice Krispies (or alternative)
1/4 cup sugar
1/3 cup margarine

Put cereal in blender until crushed. Mix with sugar. Melt margarine and mix with cereal. Press into greased pie pan. Bake at 350 until slightly brown. Cool crust.

FILLING

Please note that this recipe is only for those who are lactose-intolerant (not milk-allergic), unless you can find a pareve dessert whip to substitute the Cool Whip.

Make chocolate pudding, using 1 cup non-dairy creamer - BEAT. Fold in 1 cup Cool Whip. Pour into pie shell. Put layer of Cool Whip on top. Add chocolate slivers from non-dairy chocolate (grate on a cheese-grater). Freeze.
WARNINGS: The pie may contain some dairy products.

Cinnamon Delight Cookies

For Mom and child to make together.
Recipe by Melissa J. Taylor
1 teaspoon baking powder
2 1/2 cups barley flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons arrowroot
1 cup sugar
1/2 cup canola oil
1/2 teaspoon vanilla
1/2 cup water
1/4 cup walnuts (or 1/2 and no raisins)
1/4 cup raisins (or 1/2 and not walnuts)
Mom: As you add ingredients, let your child stir.
Kids: Form dough into 1 1/2" balls and flatten slightly; put on cookie sheet.
Mom: Bake at 350 degrees for 15 minutes.

Gingersnaps

Kathy Lundquist

3/4 cup margarine, softened
1 cup sugar
1 1/2 tablespoons oil
1 1/2 tablespoons water
1 teaspoon baking powder, mix with oil and water for egg substitute
1/4 cup molasses
2 cups non wheat flour, can use barley, oat, rice, or a combination***
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg, (optional)
2 teaspoons arrowroot
powder sugar, to roll cookies in

Preheat oven to 375.
Beat margarine at medium speed until fluffy, gradually add sugar, beating well.
Add oil/water/powder mix and molasses. Mix until well blended. Combine dry ingredients and gradually add to creamed mixture.
***NOTE: the texture of the dough should not be sticky or stiff. It should hold its shape when rolled; if it is too sticky, add more flour, 1 tablespoon at a time.
Cover, chill 1 hour. Shape dough into 1" balls, roll in sugar. DO NOT flatten. Place 2 inches apart on ungreased cookie sheets. As they bake, cookies will spread. Bake at 375 for 9-11 minutes; tops will crack which is normal for their appearance. Cool on wire racks. Store in airtight container.

Melissa's Allergy-Free Brownies

Melissa Taylor

1 1/2 cups barley flour (a mixture of brown rice, white rice, and arrowroot flours also works)
1/2 cup canola oil
2/3 cup cocoa powder
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup sugar
1/3 cup walnuts
1/3 cup water
1/2 teaspoon salt
Small drop orange flavoring

Spray a baking sheet with non-stick spray and preheat your oven to 350 degrees. Put all ingredients in a bowl and mix very well (if walnuts are larger, place them in a blender or food processor to make smaller). The dough will look somewhat like fudge. Put a scoop, for each brownie, onto the tray (these are not cubed brownies, but rather "cookie brownies"), and place in the oven for about 15 minutes. Let cool before eating. These brownies do not need to be frosted, and come out of the oven in a convenient cookie shape.
These freeze/microwave really well, so you can make a couple batches at a time.

Pumpkin Drop Cookies

by E.M.F.

(modified to be "allergy free" from Better Homes & Gardens Cook book)

1 1/2 cups Barley Flour
2/3 cups Oat Flour
2 tsp. Arrowroot Flour (heaping)
1 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Baking soda
1/2 tsp. Ground nutmeg
1/2 cup Margarine
1 cup Packed brown sugar
1 1/2 tbsp. Oil
1 1/2 tbsp. Water
1 tsp. Baking Powder
1 cup canned pumpkin
1 tsp. Vanilla
1 cup raisins
1/2 cup chopped walnuts (if allowed)

**Note: if you can use wheat substitute the barley, oat and arrowroot flours with 2 cups all-purpose flour.

Grease a cookie sheet. Stir together flour, arrowroot powder, baking powder, cinnamon, soda and nutmeg. In a mixer bowl beat margarine for 30 seconds, add brown sugar and beat till fluffy. Mix together 1 1/2 tbsp. Oil, 1 1/2 tbsp. Water and 1 tsp. Baking powder (this serves as an egg replacer). Add the pumpkin, vanilla and egg replacer mixture to margarine and brown sugar and mix well. Add dry ingredients to beaten mixture, beating till well combined. Stir in raisins and walnuts. Drop from a teaspoon 2 inches apart onto a greased cookie sheet. Bake in a 375 oven for 10 to 12 minutes. Cool on a wire rack. Makes about 48 cookies.

Shakes and Smoothies

by Kathy L. Choose 4 scoops (1 cup) of one or more of the following:
Ice cream (or replacement)
Sorbet
Frozen fruit: Peaches, berries, bananas, kiwi, grapes, melon, oranges,apples, pineapples
Also choose one or more of the following (2 cups liquid):
Milk (soy, rice, other substitute)
Juice (apple, orange pineapple, grape)
1 tray ice cubes Yogurt (dairy or soy)
Put in blender, blend to desired consistency. For added flavor boosts, add 2 tablespoons honey, chocolate syrup, or 1 teaspoon extract.

Thumbprint Cookies

Submitted by Dawn M., who believes the origin to be Housatonic Valley Waldorf School. If you know the origin, please contact FAST.

It is a very easy recipe that even small children can help with, so I thought it would be good for the recipe list. It is also dairy-free, egg-free and appears to accept substitutions easily. I have substituted different flours, oils and used honey instead of maple syrup. Make in small batches because the cookies taste best warm.

1 cup almonds
1 cup rolled oats
1 cup whole wheat flour (or 1 1/4 oat flour)
1/2 teaspoon cinnamon
1/2 cup sunflower oil
1/2 cup maple syrup
fruit sweetened jam or jelly

Grind almonds in blender to meal. Do the same to the rolled oats (to flour). Mix in the rest of the ingredients. Roll into balls. Make an indentation and put on each cookie a little jam. Bake on ungreased cookie sheet at 350 degrees for 10 - 15 minutes.

For more dessert recipes, see the Tips section for information from Kathy Lundquist about how to make better cookies, complete with two recipes!

If you cannot find a margarine safe to use, try 3/4 cup oil per 1 cup margarine called for. Thanks to "D" for this tip!

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