by jphilo | Jan 28, 2015 | Recipes
Yes, you read that right. Dairy free, “buttermilk” brownies.
Oxymoronic to be sure.
But it’s true. Thanks to the original Coffee Rich non-dairy coffee creamer, “buttermilk” brownies can now be part of a non-dairy dessert menu.
The original recipe comes from the 1983 Camp Crook Centennial Cookbook and was submitted by Betty Louks, the woman who babysat our son when he was just a baby. The recipe is super easy, as you will see, and it is delicious! The above picture shows a batch and a half because I needed enough for a church fundraiser.
Dairy Free “Buttermilk” Brownies
Bars:
1 cup Earth Balance Vegan Buttery Sticks
1/3 cup cocoa
1 cup water
2 cups unbleached flour
1 1/2 cup sugar
1 teaspoon soda
2 eggs, slightly beaten
1/2 cup soured original Coffee Rich*
1 1/2 teaspoon vanilla
1/2 teaspoon salt
Frosting:
1/4 cup Earth Balance Vegan Buttery Stick
1/4 cup soured Coffee Rich*
3 tablespoons cocoa
2 cups powdered sugar
1/2 teaspoon vanilla
Preheat oven to 375°. In saucepan, combine Earth Balance, cocoa, and water. Bring to a boil, stirring constantly. Remove from heat.
In a large mixing bowl, sift together flour, sugar, soda, and salt. Stir in eggs, soured Coffee Rich, and vanilla. Add cocoa mixture. Mix till well-blended. Pour into a greased 15 1/2 by 10 1/2 inch baking pan. Bake for 20 minutes. Immediately pour frosting over bars. Spread evenly. Cool and cut into squares.
In saucepan, mix 1/4 cup Earth Balance, 1/4 cup soured Coffee Rich, and 3 tablespoons cocoa. Cook and stir until boiling. Remove from heat. Beat in powdered sugar and 1/2 teaspoon vanilla. Pour over bars as soon as they come out of the oven. Sprinkle with chopped nuts, if desired.
*To sour Coffee Rich, put 1 1/2 tablespoons white vinegar in a glass measuring cup. Fill cup to the 3/4 cup mark with Coffee Rich. Stir and let sit for 10 minutes before using.
by jphilo | Feb 26, 2014 | Recipes
I. Love. Scones.
Probably because they make me feel so pip-pip, Downton Abbey, tip-top, jolly good, old chap and all that. Consequently, favorite scone recipe and numerous variations have been featured before on this blog. But creating a decadently delicious dairy-free scone proved illusive. But finally, thanks to my daughter’s suggestion to replace the butter with coconut oil and a splash of vinegar in Coffee Rich creamer, the quest was successful. Here’s the recipe for lemon scones, my absolute favorite.
Non-Dairy Lemon Scones
4–5 tablespoons Coffee Rich Creamer 1 1/2 teaspoons vineagar
1 3/4 cups flour 2 tablespoons sugar
2 1/2 teaspoons baking powder 1/2 teaspoon salt
5 tablespoons coconut oil 1 egg, beaten
2 teaspoons lemon zest the juice of half a lemon
Preheat oven to 425 degrees.* Put vinegar into a measuring cup and add Coffee Rich Creamer to the 1/4 cup mark. Set aside to curdle.
Mix together dry ingredients. Cut in coconut oil. Add lemon zest. Add egg, lemon juice enough curdled Coffee Rich for the dough to form a ball. (Less liquid is better than more. If more liquid is needed, add a little more uncurdled Coffee Rich.) Shape dough into a circle about 1 inch thick on a greased cookie sheet. Cut circle into 12 wedges. Pull every other wedge a few inches out of the circle. Sprinkle with sugar. Bake 10 minutes. Serve hot.
*Scones baked on a hot oven stone are the best. Place the stone in the oven before setting the temperature.
