I am so excited to tell you all about Alisa Fleming’s new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets and share one of the recipes with you. My family eats dairy free in addition to gluten free because neither of my kids can tolerate dairy. That was actually something we discovered prior to my daughter’s celiac diagnosis and Alisa has been the #1 resource for dairy free living since 2004 when she started GoDairyFree.org.
I have been a huge fan of Alisa for years, long before I had the opportunity to meet her in person. The first cookbook I purchased after becoming a mother to a child with food allergies was Alisa’s first book, Go Dairy Free. That book not only included recipes, but also included a lot of education about dairy, substitutions, and cooking tips. It was much more than a cookbook to me; it was a guide for living dairy free, and a roadmap for cooking healthy foods for my family, including my daughter’s first birthday cake. Whether I was looking for a recipe or needing a cooking tip, that book was and continues to be a valuable resource.
So when I heard that she was coming out with a second book, I was absolutely thrilled! In true Alisa fashion, Eat Dairy Free not only includes 110 amazing dairy free recipes, but also includes educational resources and options for people living gluten-free, egg-free, peanut-free, vegan and soy-free. All of the recipes in Eat Dairy Free are gluten free or include a gluten free option, and each one has a beautiful full color picture for reference.
I am so impressed by the variety of recipes as well as how the book is organized into a format that’s really easy to digest and follow. In addition to recipes, Eat Dairy Free includes menu plans, ingredient primers, and quick reference allergen/special diet charts to meet your needs. Before I share her delicious recipe for Mylk Chocolate Cupcakes take a look at the table of contents to get a feel for just how much variety she includes.
Chapters in Eat Dairy Free
1. Sips to Shakes
2. Bakeshop Breakfasts
3. Anyday Brunch
5. Veggies First
6. American Comfort Cuisine
7. Mediterranean Meals
8. Asian Eats
9. Sweet Rewards
10. Essential Extras
Mylk Chocolate Cupcakes (Gluten-free Version)
- 3/4 cup certified gluten-free oats
- 2 ounces about 1/3 cup raw almonds
- 1/2 cup tapioca starch
- 1/3 cup cocoa powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup full-fat coconut milk not milk beverage
- 1 cup cane sugar
- 2 large eggs
- 2 1/4 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
Mylk Chocolate Frosting
- 1 1/2 cups powdered confectioners’ sugar
- 1/3 cup cocoa powder
- 1/4 cup dairy-free buttery spread soy free, if needed or palm shortening plus a pinch of salt
- 2 tablespoons full-fat coconut milk or unsweetened plain dairy-free milk beverage
- 1/2 teaspoon maple syrup
- 1/2 teaspoon vanilla extract
To make the cupcakes, preheat your oven to 350.F and line 14 muffin cups with cupcake liners.
Place the oats and almonds in a spice grinder or food processor and whiz until ground into heavy flour.
Transfer the oat-almond mixture to a medium bowl and add the tapioca starch, cocoa, salt, and baking soda. Whisk to combine.
In a mixing bowl, beat the coconut milk, cane sugar, eggs, vanilla, and vinegar with a hand mixer until smooth. Add the dry ingredients and beat until the batter is pretty smooth.
Divide the batter between the cupcake liners.
Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes to a wire rack and let cool completely before frosting.
To make the frosting, sift the powdered sugar and cocoa powder into a mixing bowl. Add the buttery spread, milk beverage, maple syrup, and vanilla and beat on low speed with a hand mixer until the powdered sugar is incorporated. Turn the mixer up to medium-high speed and whip for 1 minute, or until the frosting is fluffy.
Use a piping bag or spatula to frost the cupcakes just before serving.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or individually wrap in plastic wrap and freeze to enjoy later. Leftover frosting can be covered and refrigerated for up to 1 week, but it will need to be whipped again prior to using.
- High-Altitude Adjustment: Above 3,000 feet, reduce the baking soda to 1/4 teaspoon. Increase the oven temperature to 365.F and bake the cupcakes for about 22 minutes.
- Store Bought Flours Option If using store-bought flours rather than grinding your own, use 2.36 ounces certified gluten-free oat flour and 2 ounces almond flour.
- Layer Cake Variation This recipe can make one 8-inch cake layer. Bake at the same temperature for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.
Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Nicole Axworthy.
Want a Chance to Win a Copy of Eat Dairy Free?
Head over to my Instagram page and enter my giveaway. Good luck!!
Eat Dairy Free is also available via Barnes & Noble, Walmart, and Target online. It can be ordered into most book stores (including all Barnes & Noble locations), and may already be available in some stores.