Dairy Free Cranberry Swirl Loaf

Dairy-Free Cranberry Swirl Loaf

Unsweetened nut milk and canola oil substitute for conventional milk and butter so seamlessly that you’d be hard pressed to tell this festive loaf is dairy-free. While cashew milk is preferred as it has the creamiest texture and most subtle taste, any nut milk of your liking can be used. Serves 6
Ingredients:
Cranberry Swirl
Baking spray
1 cup (250 mL) frozen cranberries
⅓ cup (80 mL) granulated sugar
¼ cup (60 mL) water
Loaf
2¼ cups (560 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) salt
1 cup (250 mL) granulated sugar
¾ cup (175 mL) unsweetened nut milk, preferably cashew
½ cup (125 mL) canola oil
2 eggs
1 tbsp (15 mL) lemon zest
2 tsp (10 mL) vanilla extract
Glaze
¼ cup (60 mL) icing sugar
2 tsp (10 mL) lemon juice

Directions:                                                                                  Arrange rack at center of oven. Preheat to 350°F (180°C). Generously spray a metal 9 x 5-inch (23 x 13 cm) pan with baking spray. Set aside.

In a medium saucepan, combine cranberries with sugar and water. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until mixture has reduced to just over ½ cup (125 mL), about 5 minutes. Mash until jammy. Transfer to a bowl and let cool for 20 minutes.

Meanwhile, prepare loaf. In a medium bowl, whisk together flour, the baking powder and salt. In a large bowl, whisk together sugar with nut milk, oil, eggs, lemon zest and vanilla until fully combined. Gradually whisk flour mixture into wet mixture just until batter is fully smooth. Scrape half of batter into prepared pan; smooth top. Drop two-thirds of cranberry mixture in spoonfuls overtop. Cover with remaining batter; smooth top. Drop remaining one-third of cranberry mixture overtop. Swirl with a wooden skewer.

Bake in center of oven until a tester inserted into the centre of loaf comes out clean, 1 hour and 10 minutes. Transfer to a wire rack and let cool, 10 minutes.

Meanwhile, prepare glaze. In a small bowl, combine icing sugar with lemon juice. Turn loaf out onto rack. Brush top with glaze and let cool completely, 1 hour.    Serves 6   

Chocolate Hazelnut Milk

Chocolate Hazelnut Milk

This luxurious milk celebrates the classic combination of chocolate and hazelnut.  It's a bit like drinking a glass of nutella.

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Ingredients:

1/2 cup raw hazelnuts

3 cups fresh water

1 tablespoon unsweetened cocoa powder

1 tablespoon sugar

1 date, pitted

1/4 teaspoon vanilla extract

Pinch of sea salt

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Directions:

Place the hazelnuts in a large bowl, cover with water and refrigerate overnight.  The nuts will almost double in volume. 

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Drain and rinse the nuts.  Place the nuts, 3 cups fresh water, the cocoa powder, sugar, and date, vanilla extract and salt in a blender.  Blend at high speed for about one minute.  Strain the milk using either a muslin bag or a nut milk bag.  Wring out the liquid.

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Store the milk in an airtight container in the refrigerator for up to 5 days.  Shake well before using.

Pecan Milk Topping

Pecan Milk Topping

This is a recipe used by two restauranteurs who found themselves lactose and soy intolerant.  They use it for the base of the Salted Pecan frozen dessert in their restaurant.  It is also used as the topping for hot cereal.

Ingredients:

1 cup pecans

2 cups water

4 dates, pitted

1/2 teaspoon vanilla extract

1/4 teaspoon salt

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Directions:

Combine all of the ingredients in a blender, anad blend on high for about a mine, until the dates are fully broken down.  Taste and add more salt or sweetener if necessary.  Store the thick unstrained milk in an airtight container for up to 5 days in the refrigerator.  (Strain out the pulp if you prefer a thinner consistency.)  

Shake well before using.

Nut Milk

Nut Milk

I was served a corn chowder several years ago made with a nut milk by my daughter Barbara.  It was very tasty.  I found a recent article which sparked my interest.  I have often given thought to making nut milk but lacked a formula, so I thought.  Actually it is quite easy and the only equipment required is a nut milk bag or muslin for straining the pulp.  The nuts are pulverized for extraction in a blender or Vita Mix.  This pulp can be used in cooked cereal or smoothies,  or for the really intrepid turned into nut flours.  The nut flavor is unparalleled and fun to explore with combinations.

Seeds and nuts commonly used are almond, rice, hemp, sunflower seed, almond, cashews, and pecans and hazelnuts.

The formula is quite simple,  Soak, Blend, and Strain.

Soak:  Soak the nuts or beans overnight.  Use a large enough container as they will possibly double in size.  Place in a bowl large enough to cover with water.

Blend:  Once the soaked nuts are drained and rinsed, use a a 3:1 ratio of water to soaked nuts.  You can add a couple of pitted dates for sweetness.  You can add any sweetener you like or skip it all together. You can add cinnamon, vanilla, or cocoa powder but remember to add a pinch of salt to bring out the flavor.

Basic Almond Milk

Ingredients:

1/2 cup raw almonds

Water

2 large pitted dates

Pinch of salt

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Directions:

Place the almonds in a large bowl, and cover with water and refrigerate overnight.  The almonds will roughly double in volume.    Drain and rinse the almond.  Place the almonds and dates, salt and 3 cups fresh water in a blender (Vita Mix if you have one).  Blend at high for about 1 minute or until the dates and nuts are well broken down.  Strain the milk in an airtight jar in the refrigerator for up to 5 days. Shake well before using.

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Tomorrow I will post recipes using the nut milks.  How about a glass of Hazelnut Chocolate Milk?