Sunday, December 12, 2010
Recently, a friend who is lactose intolerant has inspired a fun project of researching dairy free recipes. It’s interesting to me that many of these recipes have their origins in the Depression or World War II era, when rationing demanded some pretty creative substitutions for butter, milk and cream. I’ll only try recipes that use common, readily available ingredients – no tofu or sunflower butter (whatever that is), thank you very much. So far, every one of those recipes has been a hit for dairy tolerant and intolerant guests.
As fall has turned to winter, I wondered whether any of my traditional Christmas recipes could be adapted to dairy free. Nope, not a chance. The most popular one is an almond cookie that is basically a bowlful of butter, a few eggs, some sugar and the scantest amount of flour to hold the dough together. For most of us, that’s a temporary spike in cholesterol until we hit the treadmill New Year’s Day. For my friend, well I think it could kill her. So back to Google I went, and found a great gingerbread biscotti recipe at allrecipes.com that’s both festive and dairy free.
My husband, also, has to watch his sugar intake and every year for his Christmas-time birthday I bake a carrot cake recipe my mother passed along when we were newlyweds. So I’m sharing these recipes here, along with an invitation to contribute your own stories and recipes you’ve discovered so loved ones with health issues can share in holiday traditions.
(ETA: White flour, or half and half of white and whole wheat, can be substituted. Using all white flour gives a more traditional biscottie taste.)
The Gingerbread Biscotti recipe can be found here:
1/4 teaspoon ground nutmeg