5 Must-Try Dairy Free Desserts

5 Must-Try Dairy Free Desserts

In celebration of Dairy Alternative Month. Here are 5 dairy free desserts you must try! Enjoy!

1. Almond Ginger Cookies

Ingredients

• 1 cup shortening

• 1/2 cup plus 3 tablespoons sugar, divided

• 1/4 cup packed brown sugar

• 1 large egg, room temperature

• 1 teaspoon almond extract

• 2 cups all-purpose flour

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/3 cup crystallized ginger, finely chopped

• 2 tablespoons sliced almonds

Instructions

• Preheat the oven to 350°.

• Cream shortening, 1/2 cup sugar and brown sugar until light and fluffy.

• Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

• Stir in ginger.

• Shape into 1-in. balls.

• Roll in remaining sugar.

• Place 2 inches apart on non-greased baking sheets.

• Flatten with the bottom of a glass dipped in sugar.

• Press an almond slice into the center of each cookie.

• Bake until edges are lightly browned, 9-11 minutes.

• Cool 2 minutes before removing to wire racks and enjoy!

2. Cranberry Tarts

Ingredients

• 1 cup orange marmalade

• 1/4 cup sugar

• 1/4 cup all-purpose flour

• 4 cups fresh or frozen cranberries, thawed

• 2 sheets refrigerated pie crust

• 1 large egg white, lightly beaten

• 1 tablespoon coarse sugar

Instructions

• Preheat the oven to 425°.

• In a large bowl, mix marmalade, sugar and flour; stir in cranberries.

• Unroll 1 pie crust onto a parchment-lined baking sheet.

• Spoon half of the cranberry mixture over the crust to within 2 in. of edge.

• Fold edge over filling, pleating as you go and leaving a 5-in. opening in the center.

• Brush folded crust with egg white; sprinkle with half of the coarse sugar.

• Bake for 18-22 minutes or until the crust is golden and filling is bubbly.

• Repeat with remaining ingredients.

• Transfer tarts to wire racks to cool.

3. Mango Sorbet Dessert

Ingredients

• 1/2 cup seedless raspberry preserves

• 1 tablespoon orange juice

• 1/4 teaspoon almond extract

• 4 slices angel food cake

• 4 scoops mango sorbet

• 1 cup fresh raspberries

• 1/4 cup sliced almonds

Instructions

• In a small microwave-safe bowl, combine preserves and orange juice.

• Microwave, uncovered, on high until heated through, about 30 seconds.

• Stir in extract.

• Divide cake slices among four dessert plates.

• Top each with sorbet, preserve mixture, raspberries and almonds.

4. Apple-Cinnamon Cake

Ingredients

• 2-3/4 pounds McIntosh, Jonathan or Granny Smith apples, peeled and thinly sliced (11 cups)

• 1/2 cup packed brown sugar

• 3 teaspoons ground cinnamon, divided

• 1 cup plus 1 tablespoon sugar, divided

• 1 cup canola oil

• 4 large eggs, room temperature

• 3 tablespoons orange juice

• 2 teaspoons vanilla extract

• 2-1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

Instructions

• Preheat oven to 425°.

• In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon.

• In another large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended.

• In a third bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture.

• Transfer half the batter to an ungreased 13x9-in. baking pan.

• Top with apples.

• Spread remaining batter over apples.

• Mix remaining cinnamon and sugar; sprinkle over top.

• Bake for 10 minutes.

• Reduce oven setting to 375°.

• Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.

5. Cinnamon-Cranberry Oat Bars

Ingredients

• 3 cups quick-cooking oats

• 1-1/2 cups Rice Krispies

• 1 cup dried cranberries

• 1/2 cup ground flaxseed

• 1-1/4 teaspoons ground cinnamon, divided

• 1/2 teaspoon ground nutmeg

• 1/2 cup packed brown sugar

• 1/2 cup light corn syrup

• 1/4 cup canola oil

• 1/4 cup honey

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 teaspoons sugar

Instructions

• In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg.

• In a large saucepan, combine brown sugar, corn syrup, oil and honey

• Cook and stir over medium heat until sugar is dissolved.

• Remove from the heat; stir in vanilla and salt.

• Stir in oat mixture; toss to coat.

• Press firmly into a 9-in. square pan coated with cooking spray.

• Combine sugar and remaining cinnamon; sprinkle over bars.

• Cool completely

• Cut into bars.