Dairy Free Recipes

Holiday Pinwheel Biscotti

Going into an Italian store is always an adventure for me. One of the many things that I am always fascinated by is the huge glass container filled with tall biscotti sitting upright in the jar. They are typically large enough to feed a family! As much as I like these huge cookies, they are just too big! I wanted a smaller biscotti that would be more suitable for a coffee gathering. I adapted a recipe that uses a filling in the biscotti dough to make them more distinctive. Biscotti are always a hit during the holiday season given their ease of storage and long shelf life, not to mention wonderful in texture and flavour.

A Stack of Biscotti with pinwheel filling | urbnspice.com — Holiday Pinwheel Biscotti | urbnspice.com

I had a little leftover cranberry sauce from my Dairy-Free White Chocolate Eggnog with Cranberry Coulis, so it was a great opportunity to utilise it as a filling in the biscotti. These Holiday Pinwheel Biscotti are a tender, not hard biscotti and they are much smaller in size than traditional biscotti – you’re going to love them! They also make excellent edible gifts.

Edible Gifts by Urbnspice — Holiday Pinwheel Biscotti make excellent edible gifts

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Petite Home Baked Kingston Biscuits

By Denise Pare-Watson

Gluten Free, Dairy-Free, Egg-Free, Nut-Free

If you love cookies that offer both chewiness and crunchiness in texture, you are going to love this recipe! These Australian favourites are irresistible chocolate cream filled sandwich cookies. They have not lost their popularity since their 1926 creation by the Arnott Biscuit Company. The cookies are similar to another popular Australian cookie called Anzac Cookies, which have similar ingredients and preparation methods to the Kingston biscuits. These Home Baked Kingston Biscuits adapt very well to gluten-free and dairy-free substitutions. Kingston Biscuits have always been egg-free and nut-free. For the purpose of this post, I am providing the gluten-free and dairy-free version of this recipe.

Kingston Biscuits stacked on a plate | urbnspice.com — Petite-sized Home Baked Kingston Biscuits

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Dairy-Free White Chocolate Eggnog with Cranberry Coulis

By Denise Pare-Watson

The holiday season would not be complete without eggnog. It is typically made with ingredients such as heavy cream, egg yolks, whipped egg whites, spices and, of course, generous amounts of alcohol. I have a love-hate relationship with this holiday drink. Personally, I have always found the off-the-shelf varieties too rich, too sweet, and with too much nutmeg for my taste. The fact that many members of our family are lactose-intolerant also makes this seasonal drink inaccessible. Therefore, my objective for this post is to introduce to you an eggnog that checks all the boxes: dairy-free, nutmeg-free and reduced in sweetness and with a little “something-something” that sets it apart from the rest – namely, Dairy-Free White Chocolate Eggnog with Cranberry Coulis.

Closeup of White Chocolate Eggnog in a Glass | urbnspice.com — Dairy-Free White Chocolate Eggnog with Cranberry Coulis

The addition of white chocolate is not only festive, but it gives a creamy flavour without the cream. I decided to up the game by adding Cranberry Coulis. The thick coulis is drizzled onto the side of the glass and provides a unique look to the drink. Cranberries have a lot of natural pectin so the sauce holds its own on the side of the glass without disappearing or bleeding when you add the eggnog to the glass (see photos). As a bonus, cranberry pairs extremely well with white chocolate. This is a game changer.

Dairy-Free White Chocolate Eggnog with Cranberry Coulis in Bodem Cups | urbnspice.com — Bodum Cups make the perfect vessel for Dairy Free White Chocolate Eggnog

Give this special dairy-free eggnog cocktail a try during the holiday season – you will love it! A sprinkle of nutmeg on top is entirely optional. 🙂

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Old Fashioned Golden Raisin Biscuit Cookies

By Denise Pare-Watson

I enjoy re-engineering vintage recipes. I recently came across a recipe for an Old Fashioned Biscuit Cookie that I remember enjoying in my childhood. We rarely had store bought baked goods in our large household, so the taste of these cookies is still entrenched in my memory. They were so different from the home baked Hermit cookies that my Mom typically made. Cookies that look like a cracker with a chewy texture and crunchy sugar topping were very appealing back then and are still today. Old Fashioned Golden Raisin Biscuit Cookies were originally known as Garibaldi Biscuits and were named after an Italian general named Giuseppe Garibaldi. The biscuit company Peek Freans first manufactured the cookie in 1861. They have been a popular snack for over 150 years in Britain, as well as Australia and New Zealand where they are known by different names such as “Fruitli” and “Full O’Fruit.”

Gluten Free Golden Raisin Biscuit Cookies | urbnspice.com — Old Fashioned Golden Raisin Biscuit Cookie

Originally, currants were used in Garibaldi Biscuit Cookies. In this Old Fashioned Golden Raisin Biscuit Cookies recipe, I have substituted Golden Raisins for the currants. The cookie dough is rolled into a thin layer and folded over a layer of golden raisins and firmly pressed flat with a rolling pin to create a thin sheet of fruit-studded dough. While currants were traditional in this distinctive cookie, I like the look of the golden raisins peeking through the dough and in the baked cookie. Golden raisins are also known as sultanas and are made from green seedless grapes that are dried. Golden raisins are the juiciest and lightest in colour of all raisins. Raisins (dark raisins, sultanas and currants) are highly nutritious, high in fibre, potassium and antioxidants. Due to their concentrated nature, they are also high in sugar and calories so it is advisable to eat them in moderate amounts.

“Everything in moderation, including moderation.”
Julia Child

I remember reading about a study that showed eating raisins may lower blood pressure, improve control of blood sugar and also increase the feelings of satiety. On a more romantic note, I remember reading the following quote from a dietician’s manual that has stuck with me for many years:

“Eat a handful of raisins, and you can kiss your husband for an hour! ” Anonymous

Golden Raisin Biscuit Cookies | urbnspice.com — Old Fashioned Golden Raisin Biscuit Cookie

I find it quite amusing that this style of cookie is today often referred to as ‘Boomer Cookies’. My husband refers to them as “Old Fart Favourites” – he is a boomer (#oldfart). You will want to try this old-fashioned recipe, which has been modernized to accommodate gluten-free/dairy-free options as well as maintaining the traditional recipe. Both versions are scrumptious.

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Gourmet Creamy Baked Tomato Soup

By Denise Pare-Watson

URB’N’SPICE ULTIMATE RECIPE SERIES

The weather is starting to change where I live in the Okanagan. Mornings are chilly and the day is shorter. Time to make Gourmet Creamy Baked Tomato Soup! This is what my family considers to be “real” tomato soup and this flavourful soup is a favourite requested for birthday dinners and family gatherings.

Gourmet Creamy Baked Tomato Soup is similar in style to French Onion Soup, where the finished soup is ladled into an individual baking dish, topped with a buttered and toasted crusty piece of French bread and covered with a thick covering of cheese. This soup can easily be adapted to a gluten-free, dairy-free and vegetarian dietary option. We like to serve this soup with crispy grilled cheese sandwiches, cut into small strips (or ‘fingers’, as we call them) – perfect for dipping!

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Egg Rolls – Exposed in a Bowl

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes. To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of September honours National Mushroom month is all about incorporating“The Blend”(mushrooms + meat) into dishes that can be served in a bowl. As Blenditarian.com states: Bowls are a convenient (and delicious!) way to enjoy your favourite grains, veggies and proteins in one simple dish. There are no boundaries regarding what you can add to your bowls – including The Blend. With this in mind, I developed a bowl recipe that is enhanced by using the Blend. You will enjoy trying this recipe for Egg Rolls – Exposed in a Bowl.

Egg rolls are an American Chinese appetizer that most everyone is acquainted with. They are typically filled with pork, cabbage and other vegetables, enclosed in a wheat wrapper and deep-fried. The filling on its own is a healthy low-carb option that is also gluten-free and dairy free. While the filling is typical of what you would find in any egg roll, mushrooms were added to the turkey meat, together with onions and garlic. The remaining vegetables (carrots and cabbage) were cooked until ‘al dente’ to add texture to the dish (See Method, step 4)….

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream with Dark Cherry Vanilla Compote

By Denise Pare-Watson

Kids in the Kitchen Series

Cherries are in season in the Okanagan and there are so many ways to enjoy them. I could only eat so many raw cherries, and I needed to expand my repertoire of ways how to use these beautiful cherries. With that in mind, I have been playing with recipes for cherry compote, cherry cordial, cherry Danish and the featured recipe, Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream | urbnspice.com

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and Dark Cherry Vanilla Compote

There are members of my family who are dairy intolerant; so I developed my own version of a dairy-free dark cherry ice cream. One option is to use coconut milk for a dairy free alternative because it provides the same texture and creamy mouthfeel that an ice cream base made with cream would provide. Full Fat Coconut milk is quite expensive when compared to the cream that is used in regular ice cream. Therefore, for a number of reasons, I have used bananas to supplement the base mixture. Bananas add flavour and a natural sweetness to the base and are a more economical way to make dairy-free ice cream rather than using only coconut milk.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream

It is interesting to note that when bananas are utilized as a major ingredient in dairy-free ice cream, it is called “Nice Cream.” The term ‘Nice Cream’ has become a common culinary term. “Nice Cream” is defined by the process of puréeing or blending chunks of frozen bananas into a soft style ice cream. While I enjoy the smoothness of this frozen dessert, it does not hold up well when you serve it. The addition of coconut milk creates a much more stable velvety texture with a delicious creamy flavour. When chopped dark cherries are added, this dairy-free frozen treat is taken to a new level. I have included almond extract in the ingredients because it pairs so well with cherries (omit for nut allergies).

There is one ingredient that you might not expect in this dairy-free ice cream and that is gelatine powder. Gelatine helps with the texture of this dairy-free ice cream, which can often be as hard as a puck due to the lack of fat and sugar. CHEF’S NOTE: Granulated sugar is often used in ice cream recipes because it does not freeze and keeps the ice cream from over crystalizing. You can use any type of sugar (granulated, liquid sugar such as maple syrup, honey, etc.). Sugar unquestionably gives the ice cream a more familiar texture. As Julia Child said, “Everything in moderation – including moderation.” It is really all about balance in everything that you eat. As frozen desserts go, a small portion of this ice cream treat is a healthier and enjoyable dairy-free option. Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream is also gluten-free, egg-free, refined sugar-free and nut-free (if you omit the almond extract).

Typically, I will have lots of cherries left over, so I also want to share with you a recipe on how to make a delicious Dark Cherry & Vanilla Compote that is ready in less than five minutes. Dollop a spoonful of this compote on top of a serving of Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and you will have your guests and family coming back for seconds as this delicious compote goes so well with the Nice Cream….

Watermelon Gelée

By Denise Pare-Watson

Watermelon is one of the summer’s greatest pleasures. For my family, enjoying watermelon while sitting outside around our picnic table or on the back porch was a real pleasure. We would grab thick wedges of melon with the rind on, which made it much easier to hold onto. We would devour the bright pink fruit until we could not eat another piece, watermelon juices dribbled down our chins, which made the smiles on our faces sticky and pink and most satisfied. When I was a child, my father grew ‘Sweet Beauty’ melons in his large garden. We would always have our eye on the biggest melon in the garden and we watched it grow daily from an egg-sized oval to a monster melon. When the melon was perfectly ripe, the neighbourhood children were invited over to share the summer delicacy. It was so heavy that Dad would carry it to our rustic old table using a wheelbarrow. What a feast we had! Whenever I see watermelons today, my mind races through all those wonderful childhood memories of friends and family.

Skip to Watermelon Gelee Recipe

Skip to Raspberry Tapioca Pearls Recipe

Watermelon Gelee is simply plated, including a garnish of strawberry tinted tapioca pearls

Over my career, I have made watermelon granita; watermelon and lime sorbet, and many litres of melon infused water and other similar treats. Watermelon is quite tricky to use in desserts because of the high water content. The flavour and colour can easily be compromised if overheated. So, when I read about an intriguing dessert called Watermelon Gelée by Chef Eddy Van Damme, I wanted to experiment with it! Watermelon Gelée is a gelatine set dessert using the juice of a watermelon. The vivid pink hue is further enhanced by the addition of raspberry liqueur. A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry puree. Watermelon Gelée is refreshingly fun to make and gives you a flavourful alternative when serving watermelon this summer. You need to try this! You will enjoy it.

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Savoury Blenditarian Brunch Pork with Vegetables & Fine Herbs

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into interesting and fun dishes. To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.” This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of June is all about incorporating“The Blend”(mushrooms + meat) into brunch dishes. For this reason, I have developed a recipe for Savoury Blenditarian Brunch Pork (or Turkey) with Vegetables & Fine Herbs.

A Thai dish called ‘larb’, which is one of the most popular street foods in Thailand, has inspired this Savoury Brunch Blenditarian Pork (or Turkey) with Vegetables & Fine Herbs dish. The addition of many types of vegetables just adds to the appeal. I enjoy having vegetables cooked in creative ways to produce different textures. I also like the idea that the dish can be served warm, cold or at room temperature.

Skip to Recipe

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Twice Baked Nutty Meringue Cookie Crisps

By Denise Pare-Watson

These Twice Baked Nutty Meringue Cookie Crisps will be unlike any cookie you have ever baked. It is a biscotti style cookie, meaning it is baked one more time after it is sliced to create a crispy flavourful cookie.

Skip to My Recipe

Twice Baked Meringue Cookie Crisps

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