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Donuts

4/24/2010

 
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After a lot of trial and error, and many recipe versions that failed miserably (such as the ones that exploded in the oven - we called them explonuts because they grew to a whopping 6 inches while they baked!), I have finally found a donut recipe that works for us. It's loosely based on my mother's sweet dough recipe. My mother makes some of the best donuts I've ever tasted but her version includes eggs and milk. I've had to adjust it to make it dairy and egg free. These donuts taste delicious. Unlike traditional donuts, which are fried in oil, these donuts are baked. They also happen to be very low in fat.

Dairy, Egg, & Nut Free Donuts
Yields 12 donuts

1/4 cup granulated sugar
1 cup soy milk or rice milk
2 Tbsp canola oil
2 Tbsp applesauce, unsweetened
2 Tbsp maple syrup
1 tsp vanilla extract
1 1/4 tsp active dry yeast
3/4 tsp salt
2 1/2 cups unbleached all-purpose flour

Glaze
1 cup confectioners sugar
1 1/2 Tbsp soy milk or rice milk
1/2 tsp vanilla extract

Combine sugar and half of the soymilk in a microwave safe bowl. Heat until sugar is dissolved. Add the remaining soymilk, canola oil, applesauce, vanilla, and maple syrup. Make sure that the mixture is not too hot or too cold. You should be able to dip your finger in it. Add the yeast, mix gently, cover and set aside for 10 minutes or until foamy.

Once the yeast mixture is ready, add 2 cups of flour. Knead gently with a spatula. The dough will be very sticky at this point. Cover and set aside until it doubles in size, about 1 to 2 hours. Once the dough is ready, add the remaining 1/2 cup flour and salt. Mix thoroughly then spread to half inch thickness. The dough will still be somewhat sticky. Use a donut cutter dusted with flour to cut donuts then transfer them to baking sheet. You can also use a donut pan if you have one. If you don't have a donut pan or cutter, then just separate the dough into 12 pieces.

Prepare a large cookie sheet by greasing with dairy free cooking spray or use a silicone mat. Dust your hands with a bit of flour and take one piece, Roll it into a long rope (about 6 to 8 inches). Then attach the two ends together. At this point you can determine how big you want your donuts to be and how wide. Keep in mind that the dough will rise again to double its size. Once you place the donut on the tray, adjust the hole to make sure it does not close shut during baking. Place it on the cookie sheet. Repeat until all the dough is used. Cover and set aside for another 30 minutes to rise again.

Preheat oven to 350 degrees. Bake donuts for 12 to 15 minutes. Once they come out of the oven they will have this puffy texture and might look like bread rolls but the consistency will turn into a donut-like dough once it cools. Remove them unto a cooling rack as soon as they come out of the oven. Prepare the glaze and drizzle it on the donuts while they are still warm.

For Maple Glaze: replace vanilla and soymilk with 3 tablespoons pure maple syrup and 1/2 teaspoon maple extract.

For Chocolate Glaze: combine 3/4 cup semisweet chocolate chips, 1/4 cup soy milk, 1/4 cup soy creamer in a bowl and microwave at 15 second intervals while stirring until melted. Add 1 1/2 cups powdered sugar. Stir then dip donuts to glaze.

For Cinnamon Coating: combine 1/2 cup sugar and 1/2 teaspoon cinnamon. Brush donuts with a little bit of melted dairy free margarine and dip in cinnamon sugar mixture.


Nutritional Info (Per Serving)
Calories 154.41, Total Fat 2.94g, Cholesterol 0mg, Sodium 156.88mg, Potassium 72.82mg, Total Carbohydrates 28.08g, Fiber 0.87g, Sugar 7.3g, Protein 3.43g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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Italian Herb Loaf

4/18/2010

 
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One of the things I love most about making breads is the aroma that permeates the air. The entire house smells heavenly, like an Italian bakery. This is a savoury bread with garlic and Italian seasoning. Each slice has a little bit of cheese on the inside which makes it a great appetizer or a perfect add-on to any pasta dish. The rustic look and texture of this loaf is what you'd expect from any Italian bread; crunchy on the outside, soft on the inside. It's best eaten when warm. I like to heat up a slice in the microwave for a few seconds. It tastes just like it came out of the oven. What I like most about this particular bread (other than the flavour, of course) is that you don't even need a knife. You just pull apart the wedges and you have ready made slices - perfect for travel or long trips where utensils are scarce. Enjoy!

Dairy, Egg, & Nut Free Italian Herb Loaf
Yields 1 Loaf (12 servings)

2 1/4 tsp active dry yeast (1 package)
1 tsp granulated sugar
1/2 cup warm water
1 1/2 tsp salt
1 tsp garlic powder
4 cups all-purpose flour
1 Tbsp dried parsley flakes
1/2 Tbsp dried thyme
1 Tbsp Italian seasoning
1 cup warm water
2/3 cup dairy free cheese, shredded
1/2 tsp Mrs. Dash Seasoning

Put the yeast, sugar and half cup warm water in a small bowl and stir well. Cover and set aside in a warm place for 10 minutes or until foamy.

Sift the flour, garlic, and salt in a large bowl. Add the parsley, thyme, and Italian seasonings and stir to mix. Make a well in the centre. Add the yeast mixture and 1 cup warm water. Mix to make a soft dough. Turn onto a lightly floured surface and knead for ten minutes, or until smooth. Place the dough in an oiled bowl and cover with a damp towel. Set aside for 1 hour or until it's doubled in size.

Punch down the dough and knead for 1 minute. Divide the dough in half and shape each half into 10 flat discs, about 2.5 inches in diameter. Mix the cheese and Mrs. Dash Seasoning in a small bowl, and add 2 teaspoons of the cheese mixture on one of the discs. Press another disc on top, then repeat with the remaining discs and cheese mixture.

Grease a 9x5 inch loaf pan with dairy free cooking spray. Stand the filled discs upright in the prepared loaf pan, squashing them together. Cover with a damp towel and set aside in a warm place for 30 minutes to rise again.

Preheat the oven to 415 degrees. Lightly brush the loaf with a little soy milk or water and bake for 30 minutes or until it's brown and crusty on the sides and top. It should sound hollow when tapped on the base.


Nutritional Info (Per Serving)
Calories 173.19, Total Fat 1.25g, Cholesterol 0mg, Sodium 336.67mg, Potassium 97.63mg, Total Carbohydrates 34.44g, Fiber 1.46g, Sugar 2.02g, Protein 5.42g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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Decadent Cinnamon Rolls

4/8/2010

 
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Most of you know (I'm sure I mentioned it before) that I normally don't have the time to slave away in the kitchen, not if I can help it. I like to make quick, healthy (sometimes not so healthy) meals that take little effort and zero preparation. These cinnamon rolls do not fall into this category but sometimes I like to make special treats for my family. My husband has a special place in his heart (and stomach) for cinnamon rolls. He rated these a 10 on our usual 5 point scale. Other family members who tasted them mentioned that I should sell them because they are fabulous and taste just like store bought cinnamon rolls, the kind you buy from specialty bakeries.

This recipe does not require a lot of effort, but does need some preparation. On the plus side, the yeast does all the work for you. The special ingredient in those cinnamon rolls is the cake mix. Yes, I know it sounds crazy - a dairy, egg, and nut free cake mix!? You'd be glad to know that Dr. Oetker Added Touch White Cake Mix is one such product. The cake mix is what gives these cinnamon rolls that special bakery style flavour. I took those to my in-laws as an Easter treat. The entire tray was inhaled. Just make sure to slip your hands right away once you serve them otherwise you might lose it amidst the frenzy. Enjoy!

Dairy Free, Egg Free, Nut Free Decadent Cinnamon Rolls
Yields 12 Rolls (Serves 12)


3 1/2 teaspoons active dry yeast
1 1/4 cups warm water
1/2 box of dairy free, egg free, nut free white cake mix (about 1 1/3 cups)
2 1/4 cups all-purpose flour
1/3 cup dairy free margarine, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon nutmeg (optional)

Glaze
1 cup confectioners sugar
2 tablespoons soy or rice milk
1/2 teaspoon vanilla

In a small bowl, dissolve yeast in warm water. Set aside for 10 minutes until foamy.

Meanwhile, combine the cake mix and flour in a large bowl. When the yeast mixture is ready add it to the dry ingredients. Stir with a rubber spatula until the dough comes together. Then slip your hands in some disposable gloves and turn the dough out onto a lightly floured surface. Knead until smooth, about 3 minutes. The dough should still be sticky but have no lumps or dry areas.

Using dairy free cooking spray, lightly grease a large bowl and place the dough in it. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 2 hours.

In a small bowl combine brown sugar, granulated sugar and cinnamon. Set aside. Deflate the dough and turn it out onto a lightly floured surface again. Roll the dough into a 10x16 inch rectangle. Spread the melted dairy free margarine over the rectangle and sprinkle with the sugar and cinnamon mixture. Starting from one of the long sides, roll up the rectangle and cut into 12 pieces.

Grease a 9x13 inch baking pan with dairy free cooking spray. Place the cinnamon rolls snugly into the pan. Cover, set aside and let rise until doubled in volume, about 30 minutes. Preheat oven to 375 degrees. When rolls are ready, slip them into the oven and bake for 20 to 25 minutes, or until rolls are golden.

Combine confectioners sugar, soy milk, and vanilla in a small bowl with a rubber spatula. Add more soy milk to thin out to desired consistency. When the rolls are done immediately pour glaze on top and let cool for ten minutes before serving.


Nutritional Info (Per Serving)
Calories 282.12, Total Fat 7.8g, Cholesterol 0mg, Sodium 218.65mg, Potassium 95.19mg, Total Carbohydrates 49.45g, Fiber 1.43g, Sugar 25.37g, Protein 4.01g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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Cinnamon Pull Aparts

3/11/2010

 
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There is nothing like kneading dough to relieve stress. I bake a lot when my mood is down, but it takes a seriously stressful week for me to bake yeasty doughs. This is one of my favourite cinnamon recipes. This recipe belongs to my mother (with a few alterations to make it dairy, egg, and nut free) and it reminds me of all the field trips we took with my family when we were little kids. My mother would always bake a variety of goods using that dough, from pizza bites and cheese puffs all the way to berry pockets and apple treats. It's so versatile and can be adapted for virtually any type of baked goods that require yeast.

Dairy Free, Egg Free, Nut Free Cinnamon Pull Aparts
Yields 12 cup Bundt Cake (Serves 16)

4 cups all purpose flour
2 1/4 tsp active dry yeast mixed with 1 tsp sugar & 2 tablespoons warm water
1 tsp salt
2 cups plain soy yogurt
1/2 cup canola oil
1 tablespoon honey
1 cup sugar
2 tablespoons cinnamon, ground
1/2 cup dairy free margarine, melted

Glaze:
1/2 cup confectioner's sugar
1 tablespoon soy milk

Mix yeast with 1 tsp sugar and 2 tablespoons warm water. Set aside for ten minutes or until foamy.

Combine flour and salt in a bowl. Add yeast mixture and stir until evenly distributed. Add the yogurt, oil, and honey. Mix until the dough comes together. Knead dough for ten minutes or until smooth, elastic, and no longer sticks to your hand. Cover and set aside in a warm place until it doubles in size (about 2 hours).

Meanwhile, grease a 10 to 12 cup Bundt pan with dairy free cooking spray. Place sugar and cinnamon in a bowl, and mix until well combined. After dough has doubled in size, punch it down and knead for a few seconds. Using your palms, take a little piece of dough and form a 1.5 inch ball. Place in sugar cinnamon mixture and roll around until covered. Place in pan. Repeat and stick balls together until half the dough is gone. Drizzle half the melted margarine and sprinkle with half the cinnamon sugar mixture. Continue to form balls of dough, cover with cinnamon mixture and place all around until pan is full. Sprinkle more of the sugar mixture on top and then mix the leftover sugar with the remaining margarine. Drizzle all over the top. Cover and set aside for 20 minutes.

Preheat oven to 350°F.  When the oven is ready bake the cinnamon pull aparts for 35 to 40 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate and drizzle with glaze. Serve warm.

Nutritional Info (Per Serving)
Calories 320.42, Total Fat 13.75g, Cholesterol 0mg, Sodium 233.44mg, Potassium 53.73mg, Total Carbohydrates 45.1g, Fiber 1.48g, Sugar 17.8g, Protein 4.82g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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