Dairy Free

The easiest loaf of bread you’ll ever bake, ever. The yeast in the beer eliminates the need for a rise with traditional yeast. So thank you, whoever you are, for the advent of gluten-free beer . . . for so many reasons. For those of you making this for children, I can hear you now, but do not fear, the alcohol cooks out, just leaving behind a wonderfully subtle yeasty beer flavor. I use Redbridge, made by Anheuser-Busch (yes, they make Budweiser!), because it’s easy to find, but if you want to use a gluten-free microbrewery beer, bake your socks off. This bread is fantastic with soup or salad, or really anything savory.

This simple no-knead bread is so easy, you could make it every day. It’s great for scooping or dipping; just break off a chunk and dig in.

This hearty old-world bread is great eaten anywhere you’d traditionally eat rye or pumpernickel bread. Use maple syrup to make it like “rye” or molasses for “pumpernickel.”

This majestic brown bread is an excellent breakfast loaf. Try it toasted with a little vegan margarine. If truth be told, this is my favorite meal of the day.

This is classic slicing bread, great for toast in the morning, and wonderful for sandwiches. Make it the morning after a big supper when you have leftover mashed or baked potatoes.

These chewy gingerbread cookies contain half the fat of most traditional gingerbread recipes, have no cholesterol, and swap out the sugar for agave nectar and molasses. But do they sacrifice on flavor? No way! My boys say, “They’re better than great!”

There’s an old French saying that madeleines are supposed to take one back to one’s childhood. So transport yourself back in time, or begin the tradition anew with your little ones. These small, light, lemony, shell-shaped sponge cakes are easy to make; you just need the proper pan. They are perfect with a cup of tea or for breakfast with a glass of rice milk.

Sophisticated and divine, these cookies are a real treat, whether it’s Valentine’s Day or you just feel like saying “I love you.” And, they’re made without the traditional allergenic addition of hazelnuts or almonds; what could be better?

My husband Adam asked me to create this recipe. He wanted a facsimile of Archway Dutch Cocoa Cookies, one of his childhood favorites. This recipe comes pretty darn close to the original, and has become a real favorite with my kids as well.

This is a simple drop cookie with a delightful maple flavor. I went to college in Quebec, and these cookies transport me back to snowy winters where nothing was more warming than a freshly baked treat.

This is an old-fashioned recipe from Sweden, often baked during Christmastime. Although Swedish cuisine may be unfamiliar to most of us outside of Scandinavia, these cookies will probably taste familiar. Cardamom is the predominant spice in masala chai, the warming, aromatic tea sold by street vendors called “chai wallahs” throughout South Asia, and now also sold at Starbucks around the world, packaged as chai latte. But whether it’s Starbucks, Stockholm, or India, these cookies from way up north taste like the holidays to me.

Spicy, exotic, buttery drop cookies—just the perfect size for dunking in a hot cup of tea or mulled apple cider.

Subtly sweet and ultra-crispy, these twice-baked Italian cookies are an all-purpose treat. Great for dipping, dunking, or just plain snacking, they’re wonderful to have on hand any time of day. I like mine dunked in tea, and my kids like theirs partnered with vegan ice cream.

SunButter is used in place of marshmallow as the binder in this allergen-free version of an old favorite. In addition to being delicious, this rice crispy treat is also packed with protein and vitamin E, so you can feel indulged and virtuous, all at the same time! Dark Karo syrup contains molasses instead of high-fructose corn syrup, and thus is better in my opinion, but dark and light corn syrup are interchangeable.

This one is an “Uh-oh, if I don’t watch out, I’ll eat the whole pan!” recipe. Its flavor is a cross between lemon meringue pie and key lime pie. My mother claims I’m so fond of citrus because she ate lemon meringue pie every day when she was pregnant with me. Whatever the reason, I love tart sweets, and if you do too, then this is the recipe for you. The kickin’ lemon-lime pairs perfectly with the buttery shortbread crust.

These graham crackers are addictively delicious. They’re great as a snack with a glass of rice milk, or wonderful made into s’mores (see variation below). This recipe also makes a wonderful pie crust.

I was so excited when Enjoy Life came out with their new line of chocolate bars, I literally jumped for joy. I was already a huge fan of their chocolate chips, and now they’ve given me a whole new genre of chocolate to bake with. These chocolate chunk cookie bars are an old-fashioned picnic or school function favorite. So easy and yet sooooo good!