5 Must-Try Dairy Free Desserts
In celebration of Dairy Alternative Month. Here are 5 dairy free desserts you must try! Enjoy!
1. Almond Ginger Cookies
1 cup shortening
1/2 cup plus 3 tablespoons sugar, divided
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup crystallized ginger, finely chopped
2 tablespoons sliced almonds
Preheat the oven to 350°.
Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy.
Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
Stir in ginger.
Shape into 1-in. balls.
Roll in remaining sugar.
Place 2 inches apart on non-greased baking sheets.
Flatten with the bottom of a glass dipped in sugar.
Press an almond slice into the center of each cookie.
Bake until edges are lightly browned, 9-11 minutes.
Cool 2 minutes before removing to wire racks and enjoy!
2. Cranberry Tarts
1 cup orange marmalade
1/4 cup sugar
1/4 cup all-purpose flour
4 cups fresh or frozen cranberries, thawed
2 sheets refrigerated pie crust
1 large egg white, lightly beaten
1 tablespoon coarse sugar
Preheat the oven to 425°.
In a large bowl, mix marmalade, sugar and flour; stir in cranberries.
Unroll 1 pie crust onto a parchment-lined baking sheet.
Spoon half of the cranberry mixture over the crust to within 2 in. of edge.
Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center.
Brush folded crust with egg white; sprinkle with half of the coarse sugar.
Bake for 18-22 minutes or until the crust is golden and filling is bubbly.
Repeat with remaining ingredients.
Transfer tarts to wire racks to cool.
3. Mango Sorbet Dessert
1/2 cup seedless raspberry preserves
1 tablespoon orange juice
1/4 teaspoon almond extract
4 slices angel food cake
4 scoops mango sorbet
1 cup fresh raspberries
1/4 cup sliced almonds
In a small microwave-safe bowl, combine preserves and orange juice.
Microwave, uncovered, on high until heated through, about 30 seconds.
Stir in extract.
Divide cake slices among four dessert plates.
Top each with sorbet, preserve mixture, raspberries and almonds.
4. Apple-Cinnamon Cake
2-3/4 pounds McIntosh, Jonathan or Granny Smith apples, peeled and thinly sliced (11 cups)
1/2 cup packed brown sugar
3 teaspoons ground cinnamon, divided
1 cup plus 1 tablespoon sugar, divided
1 cup canola oil
4 large eggs, room temperature
3 tablespoons orange juice
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
Preheat oven to 425°.
In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon.
In another large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended.
In a third bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture.
Transfer half the batter to an ungreased 13x9-in. baking pan.
Top with apples.
Spread remaining batter over apples.
Mix remaining cinnamon and sugar; sprinkle over top.
Bake for 10 minutes.
Reduce oven setting to 375°.
Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.
5. Cinnamon-Cranberry Oat Bars
3 cups quick-cooking oats
1-1/2 cups Rice Krispies
1 cup dried cranberries
1/2 cup ground flaxseed