I have a friend who is a vegan chef (legit, she works at a swanky vegan place in LA) I can ask her if she has any ideas.
Thanks! That would be great. It reminded me that my friend's husband is a chef. He's not vegan but he might have some useful info, too.
my cousin's allergic to dairy,nuts,soy and a bunch of other things so if you find a recipe i'd love it.
Yikes! That's a lot of things to be allergic to. My great-nephew can have soy and a lot of the recipes I've found use soy as a substitute, so they wouldn't work for your cousin.
Start with several pounds of bacon.
Cut into cute shapes with cookie cutters.
Drizzle with maple syrup.
Cook until crispy.
Sprinkle with brown sugar.
Keep large wooden spoon with you,
swat the hands of those who would steal your bacon cookies for themselves.
I don't know what a spritz cookie is but bacon cookies sound awesome!
Yeah! Bacon cookies DO sound awesome! :cookie:
Here's one:
http://www.huffingtonpost.com/elizabeth-gordon/gluten-dairy-soy-nut-and-_4_b_796306.html
Here is another website you might find helpful:
http://www.divvies.com/
That's a lot of things to replace though, I'm not sure how it will turn out. Good luck!
Thanks for the links. That first one has a LOT of ingredients that I don't normally use. Not sure if I want to go that route.
I posted an awesome dairy and egg-free oatmeal cookie recipe on the "what did you make today?" thread. It has walnuts, but you could easily leave those out. You can also add dairy-free chocolate chips to it.
Are spitz cookies butter cookies? I think I would choose something where you didn't have to try to make it taste like butter, if I were you. But if you want to try, vegans like baking with Earth Balance, which you can find in stick form at Whole Foods.
I could use an oatmeal cookie recipe, so thank you very much! I'm not sure if spritz cookies are considered butter cookies or sugar cookies. They aren't that buttery tasting to me, but I'm no expert. I've been using Willow Run soy margarine, but it's always good to have a backup brand just in case.
Here are the recipes I used for cupcakes and frosting for my great-nephew:
Egg-Free, Dairy-Free, Nut-Free Cake
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate chips (I used Chocolate Dream brand, dairy-free)
Preparation:
- Preheat oven to 350 degrees F. Grease an 8x8-inch baking pan.
- In a large bowl, combine flour, salt, sugar, cocoa powder and baking soda. Mix well with a fork, then stir in oil, vinegar and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on rack. Frost.
For cupcakes, fill baking cups 2/3 full and bake for 15 to 20 minutes, until a toothpick inserted in center comes out clean. Cool on rack. Frost. Makes about 16 cupcakes.
Buttercream Frosting (Dairy-free, Egg-free, Vegan)
Feel free to substitute the vanilla extract for another flavoring of your choice, such as lemon juice, orange juice, almond extract or maple extract.
Makes 2 1/2 cups
Ingredients:
1 cup dairy-free soy margarine (I used Willow Run)
4 cups confectioners’ sugar
1 tsp vanilla extract
2 Tblsp plain unsweetened soymilk
1 Tblsp plain soy yogurt
3 Tblsp unsweetened cocoa powder (optional)
1/4 tsp salt (optional)
Preparation:
- In a large mixing bowl, using an electric mixer, cream the soy margarine until fluffy, about 2 minutes.
- Add the confectioners sugar gradually, beating at a low speed until combined.
- Turn up the speed to high, add the remaining ingredients, and beat until the mixture is smooth and creamy.
- Chill slightly before using to frost dairy-free cakes and cupcakes.