Posted by alisa on March 6, 2012 | 4 Comments
Today, you’re going to love me and you’re going to hate me.
I’m sharing my recipe for what we call “Chocolate Crack Bars.”
See, look what they do to the gnome! Everyone gets excited when I pop these out of the freezer, which is far too often since they literally take minutes to make.
The recipe is being featured on Attune Foods today, so “crack bars” seemed slightly inappropriate for the title. You will find them labeled as Addictive Double Chocolate Granola Bars.
Go, check out the recipe here!
Posted by alisa on October 6, 2011 | Comments Off
Quick note: If you haven’t seen the Cooking Challenges Recipe Contest yet, go check it out! Three people will win $200 in groceries and more!
I received some sad news at Attune Foods last month. Their chocolate probiotic granola is being discontinued. Since it has a loyal following, they requested that I come up with a chocolate granola recipe to help ease the blow. You can imagine how that elaborate conversation went … something like:
Attune: “Next month, could you make a chocolate granola re …”
Me: “Hells yeah!”
Okay, I didn’t really respond like that, but that’s what was going through my head. And I really have no idea what else was mentioned beyond that first half sentence. The words chocolate and granola were uttered, and I was in the kitchen within about, um, 30 seconds.
The resultant recipe has already been tested by me, my husband, our neighbor, our neighbor’s entire office, and an Attune chocolate granola customer. The verdict? Awesome. And that is me being modest about it.
I kept the recipe simple, vegan, and nut-free, so that it is school-friendly, allergy-friendly, and you can customize to add in any nuts or seeds if desired. I also like that it has a crispier crunch than your average granola.
You want the recipe you say? Here it is: Chocolate Dairy-Free Granola
If you like it, have any questions, or suggestions, please leave a comment on that post. I will be checking them!
Posted by alisa on September 26, 2011 | Comments Off
Just in case you didn’t see it on Go Dairy Free, I have a guest post today over at Attune Foods, and I’d love for you to check it out and offer feedback (on that post please! I’ve closed the comments here). Yes, there is a yummy, 6-ingredient recipe for granola bars over there that was created in my little kitchen … but … I’d also love for you to read the article / intro I wrote also.
You see, this month the theme for Attune is “clean eating,” and I thought it would be neat to compare the ingredients of a store bought product to a comparable (but obviously better!) homemade version. However, as I was writing out the ingredients for the store-bought granola bars (leading brand), I started to get a little concerned. In paragraph form it didn’t look like THAT many ingredients. Would they really differ that much? Would my ingredient list be shorter and would it really look healthier to help people understand the value of homemade?
Holy cow! Was I worrying myself over nothing. It actually shocked me a little when I looked at the two ingredient lists side by side. Go check it out for yourself, and enjoy the recipe while you’re at it: Chewy Chocolate Chip Granola Bars Recipe.
Posted by alisa on September 12, 2011 | 12 Comments
Over the weekend I tested three recipe batches of chocolate granola for Attune (yes, yes, the recipe is coming – in October! I’ll keep you posted) and chocolate muffins for my next cookbook. This week I have several cookies on deck for testing along with round 2 on those muffins (very good, but not perfect) and two loaves of bread. Though I definitely don’t eat all of these goodies myself (no, I share the calories with my husband and neighbor), a lot of baking means a lot of tea consumption for me.
To say that I love herbal tea would be a dramatic understatement. I have at least five different types of herbal tea on hand at all times, so this weekend when I was down to just two, it was time to go shopping. Thanks to grocery sales coupled with some Yogi Tea and Tazo Tea coupons from Mambo Sprouts, I repacked my tea box with all of these …
Yogi Ginger Tea used to be a staple in my tea box, but I actually haven’t had it in months. I’m looking forwad to enjoying this spicy one again.
Yogi Vanilla Tahitian Tea is a new one to me. I like it. Mellow, notably vanilla, and lightly sweetened with stevia. Not my favorite, but not bad.
This Rooibos is a nice one, simple but bold.
Stash Mellow Moments I’m still indifferent on. I like having a nighttime tea around, and this one isn’t bad, but I think I still like Celestial Seasonings Honey Vanilla Chamomile better.
Tazo Refresh is our favorite mint tea, and probably one of the only herbal teas that my caffeine-loving husband will drink. A nice natural pick-me-up sans caffeine.
I still need to hop on the making my own tea blend bandwagon, and also buy some teas in bulk since I do have a diffuser now.
Do you drink herbal teas? What are your favorites?
I’m off to work off some of that chocolate right NOW! After seeing that this is being released …
… I knew it was time to get my rear in gear. Today is the first day of P90X round 3 for me. The first round I did was almost three years ago (yikes!). It was amazing. I did a second round about 18 months ago that was a bit half-assed (okay, cutting myself some slack, it was more like three quarters-assed). But I’m ready to do this full force, and this time I’m trialing the Lean routine. Once I’ve conquered this again (expected end date Dec. 3), I’ll have earned the right to beg my husband for P90X-2 for Christmas.
How do you stay active in the cooler months?
(Two new recipes this week, stay tuned!)
Posted by alisa on May 19, 2011 | Comments Off
I almost forgot! I’ve got a guest post and recipe for y’all to check out over at Attune Foods. It just went up! This one is dedicated to all of my gluten-free friends, in honor of Celiac and gluten-free awareness month … but, I think everyone will like this recipe. I mean, who doesn’t like granola?
Click the picture and you will be magically transported to the recipe …
P.S. ~ I’m closing comments here, but you can comment on that post. I will read them (and respond, if needed), I promise!
P.P.S. ~ The recipe is also vegan! Yes, it is dairy-free and egg-free, plus soy-free, gluten-free, peanut-free, and free of refined sugars. You can even use seeds and seed butter in place of the nuts if you want nut-free. I’m all about versatility.
P.P.P.S. ~ There’s still a Giveaway going down. Gluten-Free Cupcakes (do I sense a theme) by Elana Amsterdam. See the Giveaway Post Here to enter.
Posted by alisa on May 11, 2011 | 39 Comments
On Friday, I will be making a quick trip south for CDF (to be held Saturday, May 14), the Celiac Disease Conference in Los Angeles, CA. I’ll be working at the Attune Foods booth, handing out chocolate samples, free product coupons, and even selling some of my books! Stop by and say hi if you are going to be attending the event. It should be quite the informational gathering, and though I don’t have a Celiac diagnosis, I’m very curious to learn more.
Now, for those of you who can’t make the event … have no fear! I’ve got some free product coupons for you too!
First, what does Attune make (and what can you get with these coupons)?
- Attune Probiotic Chocolate Bars – The dark ones are dairy-free! All are certified gluten-free.
- Attune Probiotic Granola Munch – I hear it is awesome, but it isn’t dairy-free, so alas, not on my menu (I’m working on them though!).
- Erewhon Cereals – Many awesome ones to choose from (the Strawberry Crisp and Crispy Brown Rice being my Favs), and all gluten-free ones are certified gluten-free.
- Uncle Sam Cereals – Ah history. This cereal has been around for decades!
- New Morning Graham Products - The do contain honey (not 100% vegan, but the above noted products are), but if you are good with this, the Grahamwiches are not to be missed!
- Skinner’s Cereals – Hmm, haven’t tried yet, but looks like a good healthy staple.
Okay, so three of you (U.S. only for this one) will receive three free product coupons to use on the Attune products of your choice!
To Enter: Simply head to the Attune Foods website, and then comment below, letting me know what product(s) you would pick up with these coupons.
Additional Entries: “Like” Go Dairy Free and or Attune Foods on Facebook, and let me know you did (or already do) in another comment.
Deadline: This is a one-day-only contest (I’ve got to pack!), so enter by 6am EST, Thursday, May 12, 2011.
One More Giveaway Announcement! I just found out Attune Foods is giving away copies of my book, Go Dairy Free, on their blog! If you don’t already have it, or want a gift copy, head over to this post, and enter to win!
Posted by alisa on February 2, 2011 | 38 Comments
I seem to be on the “auto-ship” plan for a lot of publishers thanks to Go Dairy Free, so random diet books and cookbooks often appear on my doorstep without warning. Last week, The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase arrived. I confess, this one is not really up my alley. The recipes are very, very easy and have short ingredient lists … two things I love … but, there are a many pre-packaged short-cut ingredients used, lots of sugars, and the recipes are almost a bit too basic for our tastes. This cookbook really belongs in the homes of small families with little kids and even littler time.
Also, please note that this cookbook is not dairy-free or free-from in any fashion, not by a long shot. But the recipes are simple enough that some who are free-from and willing to use quite a few store-bought alternatives may find it quite useful.
That all said, I can’t resist looking through cookbooks, and a few recipes intrigued me. I ended up making two of the recipes before passing this cookbook onto my sister (who has a big family, but with small girls and on a budget), and both were a success.
First up was the Lemon & Dill Tuna Pasta Salad …
I actually made this gluten-free, as I was testing out Goldbaum’s Brown Rice Pasta. Two thumbs up on the pasta. It was tender and delicious, and the spirals held up even when I let the pasta salad chill overnight! Most gluten-free pastas seem to break quite a bit if slightly overcooked or when stored overnight.
The pasta salad itself had a nice fresh taste (though it still uses some mayo! Just a heads up for you purists), and filled us up for lunch. I did double the tuna and the peas, and I added a grated carrot (keeping the dressing and pasta amounts the same). If I had made the recipe as is, it would have been a bit too carb-rich for us and I think our motors might have run out within an hour or so.
The next day, I decided to give her Overnight Granola a go …
Making granola is so easy, that I literally haven’t bought a box at the store in over three years. But this recipe … this recipe takes easy to a whole new level. I love Erin’s concept to simply “set it and forget it” with the granola, and the fact that she keeps the recipe so basic (just oats) leaves a lot of room for experimentation.
Though you could enjoy it as cereal, topped with fresh fruit and doused with some almond milk, I opted to saute up some apples and dates, and use the granola as a topping. It was a delicious sweet breakfast treat that my husband and I both loved!
Like the original recipe, I kept it simple, but did make a few modifications for taste and texture preferences and to make it dairy-free. I also tested it as a daytime recipe … and as it turns out, just a couple of hours will do …
Super-Simple Spiced “Overnight” Granola
Recipe adapted from The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase. Erin recommends using a mixture of rolled oats and quick oats as it helps the granola clump a bit … and she was right! I changed the ratio, using more rolled oats, but it still clumped nicely.
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Wheat-Free and optionally Gluten-Free (with the use of certified gluten-free oats).
- 1/4 Cup Oil (I used melted coconut oil)
- 1/4 Cup Honey (can sub agave nectar for vegan)
- 1/2 Teaspoon Vanilla Extract
- 1 to 1-1/2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Salt
- 2 Cups Rolled Oats
- 1 Cup Quick Oats (not instant)
Preheat your oven to 300ºF (check to make sure your oven doesn’t run hot!).
Combine the oil, honey, vanilla, spices, and salt in a small dish and stir to combine. Place the oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until all those little oats are nicely coated. Spread the oat mixture out on a baking sheet (preferably one with rimmed sides so the granola doesn’t slide off the sheet!) or large jelly roll pan.
Place the oats in the oven and allow them to bake for just 10 minutes, not a minute more, then turn off the oven and leave the granola inside to finish baking. Don’t peak! You can leave them there while you run errands, go to bed, etc. But I found that they were done (as in the oven was cold and the granola was golden) after about 2.5 hours. So 2 to 3 hours is plenty if you are awake and remember them. Stir to declump a bit and store the granola in an airtight container at room temperature.
Makes 6 servings
Posted by alisa on January 16, 2011 | 5 Comments
Special Diet Notes
- All recipes on this blog are dairy-free (that is free of all milk ingredients including lactose and casein), since I am also the founder of this site.
- All of the recipes below are also gluten-free or have a gluten-free option. If gluten is okay for you, see my complete recipe index.
- Most of the recipes are soy-free and many of the recipes are also vegan/vegetarian, egg-free, and/or nut-free – I try to note these dietary preferences within each recipe.
Breakfast to Brunch
Veggies & Grains
Sweet Treats and Snacks
Sauce & Seasoning
Go Dairy Free Recipe Variations
If you have a copy of Go Dairy Free, these are recipe variations I have made on recipes within the book.
These are recipes posted here for a bloggie event or otherwise (sent in by someone) that I haven’t trialed myself.
Posted by alisa on April 7, 2010 | 31 Comments
Okay, we all have a different definition of famous – but the wonderful folks at Enjoy Life Foods have featured this recipe on their blog. You can view the full post here on the ELF blog.
I know, I know, it isn’t exactly Martha Stewart, but this company is fairly big, and one of my favorites. They use a dedicated allergen-free and gluten-free facility, which is hard to find these days. And, some of their products are surprisingly awesome. I love, love, love their mini chocolate chips (yes, they are even soy-lecithin-free), and their soft cookies. They are gluten-free, which I am not, but still awesome all around. I enjoy their granola too, but I am mostly a bake-at-home granola eater.
Anyway, I really wanted to have the recipe here for you all to access on my blog too, so here you go …
No Bake Chocolate Chip Flax ‘n Oat Bars
Recipe adapted from my No Bake Granola Bar recipe in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Since I often make mini-batches of no bake snacks, but I don’t have an assortment of mini-pans, I typically make “rounds” instead of bars using silicon muffin pans. No cutting or greasing required, and anytime we need a snack, we just pop one out! This recipe is dairy-free, egg-free, soy-free, and optionally gluten-free, nut-free, and/or vegan.
This recipe is Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, optionally Gluten-Free, optionally Nut-Free, and optionally Vegan.
- 3 Tablespoons Maple Syrup, Honey, Corn Syrup, or Agave Nectar (your choice)
- 2 Tablespoons Brown Sugar or Evaporated Cane Juice
- 1 Tablespoon Coconut or Palm Oil (not shortening)
- 1/2 Cup Peanut Butter, SunButter, or Your Favorite Nut or Seed Butter
- 1/2 Teaspoon Vanilla Extract
- Generous Pinch or Two of Salt (omit if using salted nut or seed butter)
- 2 Tablespoons Ground Flaxseed
- 1 Cup Quick or Rolled Oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)
- 1 Cup Perky’s Crunchy Flax Cereal (can sub their rice cereal or crispy rice cereal)
- 1/2 Cup Enjoy Life Mini Chocolate Chips
In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.
Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
Stir in the flaxseed, followed by the oats and cereal.
Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.
The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, then place the bars into the freezer to chill for 30 minutes to an hour.
Cut into bars or pop them out and eat. I store them in the refrigerator, this keeps them fresh and from getting too soft.
Yields 10 to 12 snack bars
Tags: breakfast, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, snack, soy-free, vegan, wheat-free, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on March 10, 2010 | 12 Comments
I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!
She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.
Jam-Filled Snackin’ Muffins (or Soda Rolls)
Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman
They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.
- 1 Tablespoon Apple Cider Vinegar
- 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
- 1-1/4 Cups Whole Wheat Pastry Flour
- 1 Cup Whole or White Spelt Flour (I used whole spelt)
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
- 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
- 1/4 Cup Unsweetened Applesauce
- 1/4 Cup Jam or All-Fruit Spread
- Melted non-dairy margarine (optional)
Preheat your oven to 400ºF, and lightly grease 12 muffin cups.
Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!
Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).
Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.
Yields a dozen sweet and savory muffins
Tags: baking, breakfast, cookbooks, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, quick & easy, recipe, snack, spelt, vegan, vegetarian, whole grain
Filed Under: Alisa's Recipes, Cookbook Trials