The last of my Christmas baking recipes! All the yumminess that has been blogged about so far can't be consumed by Elly due to her bovine protein allergy. She's not allowed any dairy, or beef for that matter, though she can wear leather shoes, as long as she doesn't chew on them.
Not being able to eat butter can turn sharing Christmas treats into a bit of a challenge, but Elly has altered a few of the classics on her own, and I've found three new winning recipes that I'm able to offer.
From the Fall 2008 issue of Home for the Holidays Canadian Living comes Tropical Fruit Bark. In order for this to be dairy-free I buy the dark Bernard Callebaut chocolate, as I know for certain what's in it, whatever chocolate you buy, make sure it's good quality and check those ingredients!
Tropical Fruit Bark
1 lb. good quality 70% chocolate, melted
1/3 cup each chopped dried papaya, pineapple and mango (Elly also has a pineapple allergy, so I skip that and use either mango only, or mango, apricots and papaya - the all mango is best)
1/4 cup pepitas or sunflower seeds (I've only ever used pepitas)
Line a 15x10 inch baking sheet with foil; grease foil. Set aside. In large bowl, stir together melted chocolate, fruits and seeds. Spread to about 1/4 inch thickness over the prepared pan. Tap on counter to release air bubbles. Refrigerate bark until firm, about 30 minutes. Break into chunks.
Was that easy, or what?
From the December 2008 issue of Cooking Light magazine, this recipe doesn't make very many cookies, but they're low in fat and calories and very tasty.
4.5 ounces flour (about 1 cup)
1 1/4 cups icing sugar, divided
1/4 cup cocoa
1 1/4 tsps baking powder
1/8 tsp salt
5 1/4 tsps canola oil
1 1/2 ounces unsweetened chocolate, chopped (again, this needs to be dairy-free chocolate)
1 tsp instant espresso powder granules
3/4 cup packed brown sugar
3 Tbsp light-coloured corn syrup
1 1/2 tsps vanilla extract
2 large egg whites
Combine flour, 3/4 cup icing sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso powder to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours. Preheat oven to 350 degrees F. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup icing sugar; place balls 2 inches apart on parchment lined baking sheets. Bake for 10 minutes or until tops crack and are almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on wire rack. Makes about 2 dozen.
I highly recommend those espresso cookies, they're excellent.
From the Holiday 2000 issue of Canadian Living Holiday Best:
Sweet Spicy Pecans
1 lb. pecan halves
1/2 cup sugar
2 Tbsp vegetable oil
1 Tbsp ground cumin
1 tsp each chili powder and ground coriander
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp each cinnamon, cloves and cayenne pepper
Blanch pecan halves in boiling water for one minute; drain well. Transfer immediately to large bowl. Sprinkle with sugar and drizzle with oil; toss to coat well. Let stand for 10 minutes. Spread in single layer on greased foil-lined rimmed baking sheets. Bake in 325 degree F oven, turning every 5 minutes, for about 25 minutes or until nuts are crisp and slightly darkened. Meanwhile, in metal cake pan or other heatproof pan, combine cumin, chili powder, coriander, salt, ginger, cinnamon, cloves, and cayenne; toast in oven alongside nuts for 5 minutes. Dump nuts into large bowl; sprinkle with spices and toss to coat well. Spread in single layer on baking sheet to cool. Store in airtight container for up to two weeks.
This is another excellent recipe, being savoury rather than sweet makes this a nice departure from the other baking being passed around this time of year. My batch didn't turn out as well as usual this year, when I reached in to take the pan of pecans out of the oven, I knocked the pan of spices and half of it spilled all over the inside of the oven. Not only was I facing small flames, but I had to act fast and pull extra spices (which I didn't bother to measure) from the cupboard and mix them into the hot pecans. I think they ended up needing more of something, possible cumin, or chili powder. However, they were still pretty good.
That's it for me for pre-Christmas blogging, I'll be back next week with some knitting to show you.
Have a happy and relaxing Christmas week-end.