What would a “favorite cookbooks” giveaway be without my own book! Yes, I do reference my own recipe collection often, and have so much fun coming up with new variations, as you will see in today’s recipe of the day. Plus, I couldn’t believe that until today, I hadn’t even given away a copy of Go Dairy Free on my own blog. The shame of it.
To sweeten the deal even more, I am giving away one paperback copy of Go Dairy Free and one e-book copy of Go Dairy Free (which is identical in content), and the e-book is available internationally. So no matter where you are in the world, you are eligible to win this giveaway!
Now, I will do my best to be unbiased in this mini-review …
The full name is Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living … yes, a mouthful. You can see why I didn’t have room to put, “and it’s Vegan-friendly too!” The first half of the book is an extensive guide with various resources from explaining (in detail) what milk is to ingredient lists to dairy substitutes.
The second half of Go Dairy Free is all cookbook, with over 200 dairy-free (and tested egg-free) recipes. In the back you will find a full food allergy index noting which recipes are also gluten-free, nut-free, and/or soy-free. Since it is the holiday season, I will note some of the holiday-friendly recipes you will find within:
- Tender Squash Dinner Rolls
- Condensed “Cream” of Mushroom Soup (trust me, it is the best dairy-free version yet!)
- Cheese-Free Scalloped Potatoes
- Almost Traditional Green Bean Casserole
- Traditional Mashed Potatoes and Whipped Mashed Potatoes
- Cashew Gravy
Oh yes, and of course there are more than a few desserts to choose from too. Here is just a sampling …
Coco-Nog (soy-free too!)
Vanilla Ice Cream
Ready to Win? (Giveaway open internationally)
- To enter to win a copy of Go Dairy Free (paperback or the eBook version), leave a comment on this post telling me why you want to win Go Dairy Free. Is it for you? Is it a gift?
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
- To receive a third entry, become a fan of Go Dairy Free on Facebook and leave another comment letting me know you did (If you are already a fan, leave a comment letting me know that you are for the third entry).
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
… to come up with these scrumptious Cinnamon Sweet Potato Cookies …
Beyond swapping the pumpkin for sweet potato, I went solely with cinnamon for the spice, opted to use oil for the fat (to show you its versatility in cookies!) and tried to add a wee bit of fiber by using whole wheat pastry flour. I have yet to experiment with the gluten-free flours or blends in this recipe, but plan to soon. Enjoy!
Cinn-ful Sweet Potato Cookies
This recipe is adapted from Go Dairy Free: The Guide and Cookbook.
These deliciously soft cookies are perfect for sharing this holiday season. See the options at the end the recipe for jazzing them up even more.
If you use coconut oil (as I did), just make sure all of your ingredients are at room temperature. I have a bad habit of adding chilled maple syrup, which causes the coconut oil to solidify. Also, if you like a soft cookie, store any leftovers in a ziploc bag once cool. This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, and optionally Nut-Free.
- 2 Cups Whole Wheat Pastry Flour or All-Purpose (Plain) Flour (Can sub your flour blend of choice though I haven’t tested GF flours in this cookie as of yet)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Melted Coconut Oil, Grapeseed Oil, or other Neutral-Tasting Oil
- 1 Cup Sweet Potato Puree (can sub pumpkin puree)
- 1 Cup Brown Sugar, packed
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
Preheat your oven to 350ºF (175ºC).
In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl, mix the oil, sweet potato, sugar, maple syrup, and vanilla until well combined. Slowly incorporate the flour mixture into the wet mixture. The dough will be rather sticky. For best results and better manageability, chill the dough for at least 30 minutes to 1 hour. If using coconut oil, it will firm up particularly well.
Drop the dough by the heaping tablespoonful onto baking sheets (ungreased non-stick or lined with non-stick silpats or parchment paper).
Bake for 10 to 14 minutes, or until they no longer look wet, and are just beginning to brown around the edges, or to your desired doneness. (I like them a little softer on the insides, so I bake them for 10 to 12 minutes, depending on the size).
Cinnamon-Sugar Topping: If desired, combine 2 teaspoons of granulated sugar (white sugar, palm sugar, etc.) and 1 teaspoon of cinnamon in a small dish, and sprinkle the mixture atop each ball of dough before baking.
Pecan Topper: I like the festive touch of pressing one nice half pecan into the top of each ball of dough before baking. The pecans toast up nicely.
Flavorful Add-ins: If you like, you can add dried cranberries, raisins, chocolate chips, or nuts to your cookies. Stir about 1/2 cup to 1 cup of your desired add-ins into the dough after you stir in the dry ingredients.
Yields 3 to 4 dozen cookies, depending on how big you make ’em
Blog Events: I am submitting this recipe to the Holiday Food Fest – Gifts of Good Taste. I haven’t had the chance to wrap them yet, they are still fresh out of the oven. But I like to tie them in cellophane wrap with ribbon around the top for a simple, yet attractive hostess gift.