From Chef Rachel, The Healthy Cooking Coach
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
Apricot Sauce
Hands-on: 20 minutes / Cooking: 30 minutes/ Yield: 3 1/2 cups; 16 servings
To make this sauce, wait for fresh apricots grown in your state, region, or bioregion. If you can’t find apricots, substitute peaches or nectarines, and cut them into quarters. You can serve this sauce slightly warm, chilled, or at room temperature. Try it over Vanilla, Chocolate, Ginger, Coffee, or Avocado Ice Dream. It also tastes great spooned over fresh blueberries, strawberries, or cubed honeydew melon sprinkled with shredded, unsweetened coconut or chopped toasted almonds or pecans.
Note: If you tolerate yogurt, you can stir this sauce into plain goat or cow milk yogurt to produce naturally-flavored yogurt without all of the sugar used in commercial brands.]
FYI: The inspiration for this recipe came from Cooking Light magazine. I changed the type of sweetener and simplified the preparation.
Ingredients:
1/2 cup honey, agavé nectar, or maple syrup; additional 1 tablespoon if needed
1/4 cup filtered water
3 pounds ripe apricots, halved and pitted (about 8 cups)
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
1. Combine the honey, water, and apricots (or quartered peaches) in a heavy 2- to 3-quart saucepan. Cover and bring to boil over high heat and stir for 3 minutes until the syrup dissolves. Reduce heat to medium. Uncover and cook, stirring frequently, for 25 to 30 minutes or until the fruit breaks down and the mixture thickens.
2. Remove from heat and add stevia. Purée the mixture in a blender, Vita-Mix, or food processor. For a sweeter taste, add an additional 1/8 teaspoon stevia extract powder. Repeat if needed.
3. Transfer the sauce to wide mouth jars or Pyrex bowls with lids. When cool, cover and refrigerate. Freeze what you don’t plan to use within 3 to 4 weeks, leaving at least 1 inch of space at the top of the jar.
4. Serve close to room temperature, or warm briefly in a small saucepan over low heat, or in a heatproof bowl in a toaster oven.
¼ cup (apricot): 81 calories, 1 gram protein, 18 grams carbohydrate, 1 milligram sodium
¼ cup (peach): 76 calories, 0.6 grams protein, 18 grams carbohydrate, 0 milligrams sodium
Variations:
* Peach Sauce: Replace apricots with fresh peaches. Prepare with or without lavender.
* Nectarine Sauce: Replace apricots with fresh nectarines. Prepare with or without lavender.
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
Hot Fudge Sauce
Hands-On: 20 minutes/ Cooking: 5 minutes/ Yield: 1 1/4 cups; 10 servings
Unlike commercial hot fudge sauces, this one doesn’t contain refined vegetable oils, hydrogenated oil, or high fructose corn sweeteners that undermine your health. I use coconut milk or nut milk to replace milk and cream. The combination of honey or agavé nectar and stevia adds a sweet taste without a lot of sugar or calories.
This sauce makes the perfect topping for almost any flavor of Ice Dream. You can also layer it in containers with freshly made Ice Dream for a rippled effect (see Page 000). This sauce is divine served over a single fresh fruit or a colorful fruit salad.
Note: Read labels carefully to find unsweetened baker’s chocolate. You will find many brands to choose from.
Ingredients:
3/4 cup unsweetened premium or lite (reduced fat) coconut milk or plain almond, cashew, or hazelnut milk; additional 1/4 cup as needed to thin
2 teaspoons arrowroot powder
1/4 cup honey or agavé nectar; additional 1 to 3 tablespoons as needed
1/8 teaspoon finely ground unrefined sea salt
2 ounces unsweetened baker’s chocolate, coarsely chopped or broken into 1/2-inch pieces
1/2 teaspoon clear stevia extract liquid
1 teaspoon pure vanilla extract or alcohol-free vanilla flavoring
1. Combine the coconut milk or nut milk and arrowroot in a small saucepan. Whisk to dissolve. Add the honey or agavé nectar and sea salt. Bring to a boil over medium heat, stirring or whisking constantly, until the mixture thickens, 3 to 5 minutes.
2. Remove from heat. Add the chocolate, stevia, and vanilla, stirring until the chocolate melts. For a sweeter taste, add an additional 1 tablespoon honey. Blend, taste, and repeat one or two more times as needed.
3. Let stand for 10 minutes, then serve hot or allow to cool. Refrigerate unused sauce in a covered heatproof bowl, a few custard cups, or a wide mouth jar.
4. Gently warm leftover sauce in a heatproof bowl in a 250° F oven, or in a double boiler or saucepan over very low heat, stirring periodically, or use the bowl-on-a-rack method (Page 000). If too thick, add 1 or 2 tablespoons additional coconut milk.
2 tablespoons (regular): 100 calories, 0.9 grams protein, 10.3 grams carbohydrate, 6.1 grams fat, 28 milligrams sodium
2 tablespoons (lite): 79 calories, 0.7 grams protein, 9.3 grams carbohydrate, 4.3 grams fat, 23 milligrams sodium
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
Vanilla Ice Dream
Hands-on: 20 minutes/Churning: 20 to 25 minutes/Yield: 5 to 6 cups; 8 servings
Like conventional vanilla ice cream, this dairy-free alternative goes well with almost everything. I like to serve it over fresh blueberries, peaches, apricots, bananas, or a mixed fruit salad, or with Poached Pears, Apple Compote, or a fruit sauce. For a fancier presentation, it can be served with Chocolate, Fudge, or Caramel Sauce (see index for recipes).
Note: Of all the Ice Dream flavors, this one has the strongest coconut flavor. If you plan to share this with someone who isn’t wild about coconut, use a combination of regular and lite coconut milk. Better yet, make one of the Ice Dream flavors that contains added fruit or chocolate, which mute the strong flavor.
Ingredients:
1/3 cup cool or cold filtered water
2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not flakes)
1/4 cup honey or agavé nectar; additional 1 to 2 tablespoons as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
1/8 teaspoon finely ground, unrefined sea salt
3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (regular, not lite)
1 tablespoon pure vanilla extract or alcohol-free vanilla flavoring
1. Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.
2. Add honey, stevia, and sea salt. Blend. Add the coconut milk and vanilla, and blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
3. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster.
4. Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
5. Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
6. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
1 serving (regular): 247 calories, 2 grams protein, 16 grams carbohydrate, 18 grams fat, 55 milligrams sodium
1 serving (half lite): ¬¬¬170 calories, 1 g protein, 13 grams carbohydrate, 12 grams fat, 61 milligrams sodium
Variation:
* Lite Vanilla Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.
* For suggested mix-ins and sauces, refer to The Ice Dream Cookbook by Rachel Albert-Matesz (Planetary Press, 2008).
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
Strawberry Ice Dream
Hands-on: 25 minutes/ Churning: 20 to 25 minutes/Yield: 4 1/2- 5 1/2 cups; 8 servings
Look for small, organic strawberries that are grown locally. They should have dark red skins with moist green leaves and stems, and should smell sweetly aromatic. Avoid berries with white or green shoulders and wilted leaves; they were picked long ago and far away, before they were fully ripened.
For a special treat, top this Ice Dream with Hot Fudge or Chocolate Sauce, place a scoopful over Gluten-Free Brownies or arrange it next to a scoop of Dark Chocolate, Blueberry, Peach, or Vanilla Ice Dream (see index for recipes).
FYI: Did you ever wonder what it means to hull strawberries? Simply cut out the stem with a small, sharp paring knife. Mystery solved.
Ingredients:
2 cups unsweetened, preservative-free coconut milk (regular, not lite), divided
2 teaspoons unflavored gelatin or agar agar powder (not flakes)
1/4 cup honey or agavé nectar; additional 1 to 2 tablespoons as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
1/8 teaspoon finely ground, unrefined sea salt
3 heaping cups fresh strawberries, rinsed, drained, and hulled (see notes above)
1 1/2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
¬¬¬¬¬¬¬¬¬¬¬
1. Add 1/3 cup coconut milk to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Add the honey, stevia, and sea salt. Cover and process until smooth. Pour into a small bowl and set aside.
2. Purée the strawberries in a blender, food processor, or Vita-Mix. You should have about 2 cups of purée. Combine this with the gelatin mixture, the remaining coconut milk, and vanilla. Blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
3. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to cool it faster.
4. Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.
5. Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
6. Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.
1 serving (regular): 166 calories, 2 grams protein, 17 grams carbohydrate, 10 grams fat, 56 milligrams sodium
1 serving (half lite): 131 calories, 1 grams protein, 15 grams carbohydrate, 7 grams fat, 47 milligrams sodium
Variations:
* Strawberry Almond Ice Dream: Add 1/2 teaspoon almond extract or natural almond flavoring or 1 tablespoon amaretto liqueur with the vanilla. Proceed with the recipe as directed. Add 1 cup toasted, coarsely chopped almonds to the machine when the mixture reaches the soft-serve stage. Run the machine for 1 or 2 more minutes.
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
Pumpkin Ice Dream
Hands-on: 20 minutes/Churning: 20 to 25 minutes/Yield: 3 1/2 to 4 cups; 8 servings
For best results, use sweet winter squash. Frozen squash or canned pumpkin (which often contains some squash) will work well, too. Read labels to insure that you’re buying solid-pack pumpkin rather than pumpkin pie mix; it should be free of added sweeteners or spices. Top it off with Chocolate, Fudge, or Caramel Sauce (see The Ice Dream Cookbook for recipes).
How to shop for winter squash: Choose Hokkaido pumpkin, kabocha, buttercup, honey delight, or butternut squash that feels heavy in relation to its size. Kabocha, Hokkaido, and buttercup squash should have dark green skins; any spots should be bright orange, not pale or yellow. A ripe butternut squash will be orange all over with no hint of green. Store all hard winter squashes at room temperature.
How to cut and cook hard winter squash: Cut off the stem. Place a folded dish towel on a cutting board (this will keep the squash from slipping). Lay the squash on the towel. Cut in half from top to bottom, rocking the knife back and forth. Scoop out and discard the seeds. Bake squash halves cut side down on a rimmed baking sheet, uncovered, in a 400° F oven for 35 to 50 minutes until fork tender and juicy. Scoop out the flesh and discard the skin. Puree the flesh in a food processor, or force it through a medium mesh sieve or the medium disk of a food mill. Freeze what you don’t plan to use within 3 days.
Note: If apple or pumpkin pie spice is not available, substitute ¾ teaspoon ground cinnamon, ½ teaspoon dried ginger powder, ¼ teaspoon ground nutmeg, ¼ teaspoon dried orange zest, and 1/8 teaspoon ground cloves.
Ingredients:
1/3 cup cool or cold filtered water
2 teaspoons unflavored gelatin or 3/4 teaspoon agar agar powder (not the flakes)
1/4 cup honey or agavé nectar, or 1/4 cup + 2 tablespoons maple syrup; additional 2 tablespoons as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
1/8 teaspoon finely ground, unrefined sea salt
1 1/2 teaspoons apple pie spice or pumpkin pie spice (see note above)
2 1/4 cups unsweetened, preservative-free coconut milk (regular, not lite) thoroughly blended
1 cup frozen or canned pumpkin, or baked or simmered and mashed winter squash (See Shopping for winter squash above)
2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
2 tablespoons coconut rum or dark rum, optional
1. Add 1/3 cup orange juice to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.
2. Add honey, stevia, spice, and sea salt. Blend. Add coconut milk, pumpkin or squash, and vanilla. Blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
3. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or use an ice bath to chill faster.
4. Scrape the chilled custard into the canister of your ice cream maker. Add the optional rum. Churn according to the manufacturer’s instructions.
5. Serve immediately or spoon into several 8- to 16-ounce containers. Cover and freeze for 3 or more hours for a firmer texture.
6. Soften solidly frozen dessert in the refrigerator for 45 minutes or on the counter for 20 to 30 minutes before serving.
1 serving (regular): 174 calories, 2 grams protein, 16 grams carbohydrate, 11 grams fat, 61 milligrams sodium
1 serving (half lite): 134 calories, 1 grams protein, 14 grams carbohydrate, 8 grams fat, 51 milligrams sodium
Variations:
* Lite Pumpkin Ice Dream: Replace half of the coconut milk with lite (reduced fat) coconut milk. Alternatively, use 100% lite coconut milk, but plan to use the batch immediately or within 24 hours before it becomes hard and icy.
* Pumpkin Orange Ice Dream: Zest 1 medium orange (colored part only) and set aside. In step #1, replace 1/3 cup water with fresh orange juice. After sweetener has been added to taste (step #2), stir in orange zest. Proceed as directed above.
* Pumpkin Nut Ice Dream: Add 1/2 cup toasted, coarsely chopped almonds, pecans, or macadamia nuts when Ice Dream reaches the soft-serve stage. Run the machine for 1 or 2 more minutes. Note: Every 1/2 cup of nuts adds 400 calories, 14 grams protein, 4 grams carbohydrate + 3 to 8 grams fiber, and 36 grams fat. The calorie count will be slightly higher if Pralined Pecans (Page 000) are used.
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
My Favorite Macaroons
Hands-on: 30 minutes/ Cooking: 20 to 25 minutes / Yield: 24 macaroons
These wheat-free, grain-free, dairy-free treats are easy to assemble. The combination of honey and stevia, a noncaloric herbal swetener, reduces the need for refined sugar. The coconut improves immune function, so bar any guilt about making or eating these.
Note: Test your oven for accuracy with an oven thermometer (the kind that stays in the oven). If your oven runs higher or lower than the temperature it’s set at, you can adjust the temperature accordingly, or have a technician recalibrate it for accuracy.
FYI: Supermarkets rarely sell unsweetened, sulfite-free flaked coconut. Look for it on the baking aisle or in the bulk foods section of natural foods stores, or buy it over the Internet. If you get medium- or large-flaked coconut, pulse it in a blender or food processor to create a fine powder, fluff it up with a fork, then measure out what you need. This recipe can be doubled.
Holiday Prep Tip: Assemble batches up to 2 months ahead. Layer the cookies in metal cookie tins or cardboard gift boxes sold in cake decorating stores, separating each layer with parchment paper. If you plan to freeze them, you can slip cardboard gift boxes in zip-top bags, suck out the air with a straw, seal the bag, and freeze. This will keep the boxes from getting wet or attracting ice crystals.
Ingredients:
4 egg whites from large or extra-large eggs (about 1/2 to 2/3 cup)
1/4 teaspoon cream of tartar
1/3 cup honey or agavé nectar
1/4 teaspoon pure stevia extract powder
1 1/2 teaspoons pure vanilla extract or alcohol-free vanilla flavoring
2 cups unsweetened, sulfite-free, finely shredded coconut; additional 1/4 to 3/4 cup if needed
Virgin-pressed coconut oil or palm shortening to grease baking sheets
1. Start with impeccably clean bowls and utensils. Separate the whites from yolks when the eggs are cold. Crack each egg into a small bowl, then transfer to a 1- to 1 1/2-quart metal, copper, or glass bowl (larger for a double batch). If a yolk breaks, set the entire egg aside for another use, then use a new bowl to crack the remaining eggs. Even a tiny trace of yolk can prevent the whites from forming stiff peaks. Let whites stand at room temperature for 1 to 2 hours. Refrigerate unused yolks and any broken eggs for another use.
2. Preheat oven to 300˚ F (lower if your oven runs hot). Oil a large cookie sheet, or line with unbleached parchment paper and then oil, or use a Silpat nonstick bake liner.
3. Using an electric mixer or beaters on medium speed, beat the whites until frothy. Add cream of tartar. Beat until stiff peaks form when mixer is turned off and beaters are lifted.
4. Gradually add honey or agavé, then stevia and vanilla. Turn off mixer. Gently fold coconut in with a wide wooden spoon or stiff rubber spatula. Whites may deflate—don’t panic. Add additional coconut, a little at a time if batter appears wet and loose. You want it a to be stiffer than meringue batter, but not as stiff as cookie dough. To test, place a spoonful of batter on a baking tray. It should stand in a mound 3/4-inch thick. If it threatens to run, add more coconut.
5. Drop batter by level tablespoons onto prepared baking sheet(s), creating an oval shape, or use 2 spoons to make a round shape or an upward chocolate kiss shape. If the last bit of batter looks too thin, add more coconut.
6. Bake in the center of the oven until set and lightly brown around edges, 20 to 25 minutes. Immediately remove the cookies from the tray(s) by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool macaroons on wire racks. Store in airtight containers at room temperature for up to 2 weeks, or in the refrigerator for up to 4 weeks. Freeze for longer storage.
7. Serve as is, or alongside scoops of Ice Dream, or crumble and fold into freshly churned Ice Dream.
1 macaroon (24 per batch): 46 calories, 1 gram protein, 6 grams carbohydrate (1/2 gram fiber), 2 grams fat, 12 milligrams sodium
Variations:
* My Favorite Coconut Orange Macaroons: In step #4, replace vanilla with 1 to 1 1/4 teaspoons pure orange extract.
* My Favorite Cocoa Macaroons: In step #4, before adding the coconut, sift and add 1/4 cup unsweetened cocoa and increase stevia to 1/2 teaspoon.
* My Favorite Carob Macaroons: In step #4, before adding the coconut, sift and add 1/4 cup carob powder.
* Mini Macaroon Cups: Liberally grease a 24 cup mini muffin pan with palm shortening or coconut oil. In step #5, divide macaroon batter between muffin tins. Bake for 25 to 35 minutes or until lightly golden around the edges and a toothpick inserted into the center comes out clean.For a fancy finish, melt 1 1/2 to 2 ounces unsweetened baker's chocolate, then dip the bottom half of each cooled macaroon into the chocolate and place on a parchment-lined tray. Drizzle more chocolate over the tops and allow to cool.
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
Banana Oatmeal Raisin Ice Dream Sandwich Cookies
Assembly: 45 minutes/ Baking: 16 minutes/ Yield: 24 cookies
Kelli Meechem, a friend, cooking student, and recipe tester, shared Chef Cary Neff’s version of this cookie with me. (Neff works at Miraval Spa.) Kelli and I tweaked the recipe to make it gluten-free and dairy-free. We replaced the sugar with a combination of dates, honey, and stevia, and the chocolate chips with raisins. (The chocolate chip version also tastes fantastic.)
FYI: To make fairly flat cookies suitable for Ice Dream sandwiches, you will need to press the dough flat before baking (see instructions below). It makes a difference.
Note: You will need a food processor, a blender, or a Vita-Mix to purée the dates with the wet ingredients. You want them to blend into the cookies so they’re unnoticeable. They’ll add moisture and sweetness but you don’t want to see chunky date bits. Allow enough time for soaking the dates before combining the ingredients.
* If you have celiac disease, use certified gluten free oats.
Dry Ingredients:
3/4 cup sweet brown rice flour, brown rice flour, or a combination (spoon into measuring cup and level)
3/4 cup sorghum flour (spoon into measuring cup and level)*
1 cup unmodified potato starch, white rice flour, or white sweet rice flour
2 cups quick-cooking oats (do not use thick-rolled oats)
1 cup raisins
2 teaspoons baking soda
1 teaspoon xanthan gum or guar gum
1/2 teaspoon pure stevia extract powder or 1 teaspoon clear stevia extract liquid added to wet ingredients
1 teaspoon cinnamon, optional
1/4 teaspoon nutmeg, optional
1/2 teaspoon finely ground, unrefined sea salt
Finely grated zest of 1 orange, optional
Wet ingredients:
1/2 cup packed soft, pitted dates
1/2 cup palm shortening or virgin-pressed coconut oil, at room temperature
1/2 cup unsweetened applesauce or prune purée, store bought or homemade (Page 000)
1/3 cup honey or agavé nectar
1/3 to 1/2 cup plain almond or hazelnut milk, or date soaking liquid, at room temperature
3 ripe medium-size bananas, peeled and mashed
2 medium to large eggs, at room temperature
1 teaspoon pure vanilla extract or natural vanilla flavoring
1. Place dates in a bowl. Add water to cover by 1 inch. Let soak for 1 to 2 hours. Drain and save the liquid for use later in this recipe.
2. Measure the dry ingredients into a medium bowl. Whisk and set aside.
3. If using coconut oil that is solid, melt it in a small saucepan over low heat; measure out what you need and allow it to cool. If using palm oil, do not melt.
4. In a blender, Vita-Mix, or food processor fitted with a metal blade, blend the shortening or the liquefied and cooled coconut oil with the applesauce, dates, and honey until smooth and creamy. Add the eggs, banana, nut milk, and vanilla. Mix until smooth. If using a blender, Vita-Mix, or food processor, transfer the purée to a medium bowl.
5. Gradually add the dry ingredients. Stir until incorporated. Batter will be wet and sticky. Cover the bowl with a lid or plate. Refrigerate for at least 3 hours.
6. Preheat oven to 350° F. Liberally oil 2 large or 4 small baking pans or line with non-stick bake liners or unbleached parchment paper.
7. Form the dough into 12 slightly rounded 2 1/2 tablespoon size portions to make 24 portions. Dip your hands in ice water and roll the portions into balls.
8. Place the balls of dough on the baking sheets. Using your fingertips or the bottom of a metal measuring cup dipped repeatedly into ice water, flatten each ball making it 3 to 3 ½ inches across. Space them evenly with about ½ inch between each. They will not spread. Note: You can get 12 on a 13x18-inch half sheet pan, with 4 going lengthwise and 3 across, or 8 on a standard 11x17-inch sheet with 3 going lengthwise down the sides and 2 in the center in between. Repeat with remaining portions of dough, leaving 1/2 to 1 inch of space between each cookie.
9. Bake cookies 15 to 16 minutes; rotate the baking sheets (top to bottom and back to front) halfway through. They will be done when the centers feel barely firm when lightly pressed, they are lightly golden on the bottom, and a toothpick inserted into the center comes out clean. Cookies will firm up as they cool.
10. Cool on the baking pan for 2 to 3 minutes, then transfer to wire racks using a spatula.
When cool, store in a covered Pyrex bowl, cookie tin, or cookie jar, separating each layer of cookies with unbleached parchment paper. Store at room temperature for up to 1 week. Refrigerate or freeze for longer storage.
1 large cookie: 216 calories, 3 grams protein, 38 grams carbohydrate, 6 grams fat, 143 milligrams sodium
Variations:
* For smaller cookies, drop batter by rounded tablespoons onto prepared pans. Flatten to about 1 1/2 inches in diameter and bake for 10 to 14 minutes.
* If you cannot find sorghum flour, you may substitute sweet white rice flour. Alternatively, replace 3/4 cup sweet brown rice flour, brown rice flour, 3/4 cup sorghum flour, and 1 cup unmodified potato starch with 2 1/2 cups of Montina All Purpose Flour Blend above.
Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).
www.TheHealthyCookingCoach.com
