Lewis - Holiday Baking Handbook: Classic Holiday Recipes that are Gluten Free and Dairy Free

THANK YOU! I sincerely appreciate your interest in baking the best Gluten Free and Dairy Free recipes for yourself and the ones you love. Food allergies and sensitivities are uncomfortably common nowadays due to the way our food is being processed, grown, distributed and other environmental factors. But, we wont get into that here. My goal for writing this book is to provide all those who are Gluten Free and Dairy Free with some delicious options so they may enjoy their holiday favorites just like everyone else. One of my favorite things to do is to create healthier versions of peoples favorite recipes. Over the years I have tried many different combinations, substitutions and measurements and I have given away an enormous amount of dishes that were tasty but just not right.

But, when it finally turns out just the way it is supposed to I get soooo excited! I tried to include as many classic recipes as I could think of but if youre favorite isnt in here, let me know and I will send it to you personally. Dont be shy! Like I said, its one of my favorite things to do. As you review and hopefully try each one of these delicious recipes you will notice a few ingredients are repeated quite often. That isnt an accident and I will explain why I included them but feel free to try some substitutions if you would like to change some things. I firmly believe all recipes are simply guidelines! After you make it once, ask yourself some questions; What could I add? What could I do without? Less Cinnamon? More Vanilla? How about adding some nuts? These are YOUR recipes, make them perfect for you!
First, you will notice that I only use Coconut Milk when I bake (or do anything else that calls for milk). Over the years I have used Soy, Rice, Hemp and Almond Milk as well but I decided that Coconut Milk wins the prize for me.

The rich consistency is much better for baking and it is loaded with Vitamins, Minerals and Medium Chain Fatty Acids that help everything from your heart to your hair. Another consistency you may notice is that I always specify using Coconut Oil. The reasons I use that are pretty much the same as the Coconut Milk (vitamins, minerals, healthy fats). Heres the shocking part though There is NO coconut flavor in any of these recipes! Weird right? You get all the benefits but all you taste is your delicious dessert. YAY! Coconut Oil is temperamental in one way though. You cant melt it in the microwave or it loses all its super powers.

Dont worry though, this really is only a slight inconvenience. Just put the desired amount of coconut oil in a small bowl, place the bowl in a pan with about an inch of water and heat it on the stove until you have a liquid. It only takes a few minutes, depending on how much oil you need. When you see Gluten Free Flour Blend, its because I have experimented with many different GF flour types and I noticed that when Im recreating traditional recipes the blended flour makes the dessert come out more like the original. Dont get me wrong though, I love my Almond Flour for my Protein Breakfast Bars and I only use Coconut Flour for my chocolate balls and no bake Macaroons! My point is that every flour has its purpose but for these recipes, blended is better. Sugar! I am normally not a big fan of sugar and I encourage my clients and my family to stay away from it as much as possible.

That being said, you will notice that its in everything you will find in here of course. It is a Dessert Book after all! Each recipe gives the option of Organic Can Sugar or Coconut Palm Sugar. The reason is this, Organic Cane Sugar is easier to find but the Coconut Palm Sugar is better for you. I wanted to represent options for those who are looking for whats convenient and for those who wanted to know which would have less Fructose. You will never get any judgement from me either way.
The brownie recipes call for Cacao Powder.

This should not to be confused with Cocoa Powder. Cacao Powder has a large amount of antioxidants, magnesium and a variety of phytonutrients that support heart health. You can find it at Whole Foods, other health food stores or order it on Amazon. This one is worth the effort to get it. Its a game changer for your body. (and it tastes amazing) The Pure Maple Syrup that I refer too is different than the fake stuff you find row after row in your supermarket or served in restaurants.

Organic Pure Maple Syrup has a lighter flavor and isnt as thick. It is a wonderful sweetener and has minerals, antioxidants and anti-inflammatory benefits! You may still find it at your local grocery store but it will probably be on the top shelf, away from you eye line. If you arent sure whats good and whats not, read the ingredients label. If it says 100% Pure Maple Syrup, youre in business. If it has a list of ingredients, it was made in a lab and its not good!
Chocolate Brownies These have a GF/DF twist on the traditional moist, cake brownie. They are dense, chocolatey and wonderful with a scoop of Coconut Dream Ice Cream! (Cookie dough is our favorite ice cream flavor but all the flavors that they make are amazing) Ingredients: 1 Cup Organic Cane Sugar or Coconut Palm Sugar 1 Cup Pure Maple Syrup 1 Gluten Free Flour Blend 5 Large eggs or 6 Small eggs 1 Cup Melted Coconut Oil 3 Teaspoons Pure Vanilla Extract Cup Pure Cacao 1/3 Cup Dairy Free Chocolate Chips or Chunks *mix together 3 tablespoons of organic sugar and cinnamon to taste in a small bowl Directions: Preheat the oven to 350 degrees Prepare a 9X13 baking pan: lightly grease the bottom and sides of the pan using coconut oil, then add the cinnamon/sugar mixture, shake and maneuver the pan gently so all sides get coated.

Combine all ingredients in a large bowl and mix until thoroughly blended Stir in 1/3 Cup Chips or Chunks Pour the batter into the prepared baking pan Bake for 20-25 minutes or until toothpick looks mostly clean when inserted in the center of the pan
Fudge Brownies These little flourless delights are called Fudge Brownies for a reason. They truly taste like a cross between fudge and a brownie. So Rich, So Delicious! I suggest cutting these into small squares, just like the size of fudge. Ingredients: 5 Eggs 1 Cup Cacao Powder 1 Cup Organic Cane Sugar or Coconut Palm Sugar Cup Coconut Oil, melted 1 teaspoons Pure Vanilla Extract Directions: Preheat your oven to 350 degrees Prepare an 8x8 pan by lightly greasing the bottom and the sides of the pan with coconut oil, then sprinkle 1-2 tablespoons of sugar into the pan. Shake and maneuver the pan so the sugar also coats the bottom and sides of the pan. Combine all ingredients into a large bowl and mix until thoroughly blended Bake for 25-30 minutes Remove the pan and allow to cool so they may set Apple Crisp This one took me a few tries because lets be honest, the apples have to be cooked but not mushy and have the right ratio of cinnamon and sugar.

Plus, the topping has to be crunchy without being cakey and it needs to be tasty without being overbearing. Right? Right! You and your guests are going to love this one the day its cooked and the days after because it reheats really well! In the mood for Ala Mode? Top your Apple Crisp with some Coconut Bliss Ice Cream!