Food For Thought

Dairy-Free Oreo Pie

Oreo crust:

1 package Oreos

1/3 c. melted coconut oil or ghee butter

Oreo filling:

2 (15 oz.) cans coconut cream, at room temperature

1/3 c. honey

3 T powdered gelatin

1 tsp. vanilla

16 Oreos

Dairy-free whipped cream

In a food processor or blender, pulse the package of Oreos into fine crumbs. Add the melted coconut oil or ghee until well combined.

Spread Oreo crumb mixture into a 9-inch pan. Press the crumbs down firmly and place in the fridge while you make the filling.

In the food processor or blender, combine coconut cream, honey, gelatin and vanilla. Blend until smooth.

In a reusable zip-up bag, smash the 16 Oreos. Stir the mashed-up Oreos into the creamy mixture. Pour on top of the crust and refrigerate for four hours or overnight. Top with non-dairy whipped cream before serving.

Dairy-Free Chocolate Brownies

3/4 c. refined coconut oil

3/4 c. granulated sugar

1/2 c. packed brown sugar

1 tsp. vanilla extract

2 large eggs + 1 yolk

2/3 c. cocoa powder, sifted

1/2 c. all-purpose flour

1/2 tsp. sea salt

1/4 tsp. baking powder

1/4 tsp. espresso powder

1/2 c. coarsely chopped chocolate

Preheat oven to 350 degrees F. Line an eightxeight-inch metal baking pan with parchment paper, then set aside.

In a large mixing bowl, add the oil, sugars and vanilla. Mix on medium speed until combined, about one minute.

Add the eggs and yolk one at a time, mixing after each addition, then mix for 30 seconds. Let the mixture rest for three minutes, then repeat by mixing for 30 seconds. Repeat two more times.

In a medium mixing bowl, whisk together the cocoa powder, flour, salt, baking powder and espresso powder. Slowly add the dry ingredients along with the chopped chocolate and continue mixing for 30 seconds after the last white streak disappears.

Pour the batter into the prepared pan and place in the oven to bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow to cool in the pan for 30 minutes before slicing and serving.

Dairy-Free Lemon Blueberry Cake

Cake:

1 1/2 c. all-purpose flour

1 c. brown sugar

1 tsp. baking soda

1 tsp. white vinegar

5 T olive oil

3/4 c. water

1/4 c. lemon juice

1 tsp. vanilla extract

1/2 c. blueberries, fresh or frozen

Preheat oven to 350 degrees F. Line an eight-inch cake pan with cooking spray and set aside. In a large mixing bowl, combine dry ingredients and mix well. Add the wet ingredients and mix until combined. Fold through the blueberries. Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool in pan.

Dairy-Free Buttercream Frosting

1 stick vegan butter

1/2 tsp. vanilla extract

3 c. sifted powdered sugar

4 T full fat coconut milk

Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy, about one minute. Add vanilla and mix once more to combine.

Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down the sides as needed. Use immediately or store in the fridge for up to one week.