Dairy-Free Cranberry Margarita Bread

Studded with cranberries this sweet and tangy bread is perfect for breakfast or an afternoon snack.  Egg whites, coconut oil and almond milk increase the protein and decrease the cholesterol while the use of almond flour reduces the amount of white flour in this recipe.  The lime and orange zest add a hint of refreshing citrus.  It’s perfect for those times when you could use a margarita,  but must settle for something a bit more sensible.

Prep Time:  10 minutes                         Cooking Time:  1 hour                     Makes 1 loaf

Ingredients

4 tbsp melted coconut oil

1 cup of almond flour or almond meal

1 1/4 cup white flour

1 cup packed light brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tbsp liquid egg white

3/4 cup almond milk

1 bag of fresh cranberries (8-12 oz)

1 tsp lime zest

1 tsp orange zest

Preheat oven to 350 degrees and spray a loaf baking pan with non-stick cooking spray and set aside.  In a large bowl whisk together the flour, brown sugar, baking soda, almond flour, baking powder and salt.  In a medium bowl combine the coconut oil, zest, egg whites and almond milk.  Whisk to combine.  Add the wet mixture to the dry ingredients and fold in the cranberries.  Stir until combined.  Pour batter into the prepared pan.  Bake for about 1 hour or until a toothpick inserted in the center comes out clean.  Allow the bread to cool for 30 minutes then run a knife along the perimeter and remove from the pan.

 

Dairy Free Healthy Breakfast Muffins

I promise that you will not miss the butter in this delectable muffin.  In fact, you won’t even notice that there is absolutely no dairy and most of the white flour was replaced with almond flour.  They are a great choice for a healthy breakfast and can be made quickly and easily with no mixer at all.  If you aren’t a fan of blueberries feel free to substitute apples, raspberries, peaches or pears.  Also, these muffins freeze well so make them ahead for a Sunday brunch or a sick friend.  Enjoy every tender crumb!

Prep Time:   10 minutes           Cook Time:  17 minutes         Makes 12 muffins

Ingredients:

1/2 cup melted coconut oil

1 cup of almond flour

3/4 cup white flour

1/4 tsp salt

1 tbsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1/2 cup sugar

2/3 cup almond milk

3 tbsp liquid egg whites

1 1/4 cups of washed fruit (if you use apples peel and cut them into a small dice)

Preheat oven to 350 degrees.  Line muffin tin with cupcake liners for easy cleanup.  Combine flours, baking powder, cinnamon and salt; whisk to combine.  In a separate bowl, combine sugar, oil, almond milk, extract and egg; whisk to combine.  Fold the wet ingredients into the dry and add the fruit.  Mix just until combined (mixing too much will make for a tougher muffin).  Fill each muffin tin 3/4 of the way full and bake at 350 degrees for 17 minutes or until the tops begin to brown.  Allow the muffins to cool in the pan for 15 minutes then remove them and place them in a sealed container or store them in the fridge to prevent spoilage.

 

Dairy Free Date (Nut?) Bread

This is an adaptation of my mother’s beloved date bread recipe.  I substituted coconut oil for the butter to make it dairy free and half of the flour has been replaced with almond flour to decrease the carbs and increase the protein.  The use of egg whites in place of the whole eggs reduces fat and cholesterol.  The dates are so sweet that there is very little sugar needed and the dates are an excellent source of B6, fiber, potassium and iron.  This date bread serves as a great breakfast or snack.  It also freezes well, so tuck a few slices in a resealable bag for a quick breakfast whenever you are fresh out of ideas.  Plus, it’s so easy to make you won’t even need a mixer.  Now, that’s my kind of baking!

Prep Time:  20 minutes             Cook Time:  45 minutes         Makes:  2 loaves

Ingredients:

1 package of pitted dates chopped into thirds

2 cups of boiling water

1/2 cup coconut oil

1 1/2 cup of sugar

1/3 cup liquid egg whites

2 cups of white flour

2 cups of almond flour or almond meal

4 tsp baking soda

2 tsp vanilla extract

1/2 cup chopped nuts (optional)

Place the chopped dates in a bowl with the sugar and coconut oil and add the 2 cups of boiling water.  Let the bowl sit until cooled.  When cooled, add the egg whites, vanilla, nuts and dry ingredients.  Stir until combined and pour the mixture into two greased loaf pans.  Place them into a 350 degree oven for 45 minutes.  Wait until they are completely cooled to remove them from the loaf pan.  Slice and serve.