A New Toll Cookie Correction
Early versions of the cookbook had a misprint on page 37.  The New Toll Cookie needs 2½ cups of flour (not 3½ cups)

Milk Substitutes for Olive Oil Dessert Recipes
For those who have milk allergies or are lactose intolerant, listed below is a simple guide to substitute a lactose-free option in place of milk.

Tip: When shopping for lactose-free products, always read labels carefully. Some store bought “lactose-free” products may contain small amounts of lactose. 

Milk Substitutions
Soymilk (Vanilla flavor is best)
Rice milk
Oat milk
Lactose-free milk
Almond milk

Evaporated Milk Substitutions
1. Use lactose-free milk or Soymilk: Use double the amount needed of lactose-free milk or Soymilk, place in a sauce pan. Heat on high until it reaches a soft boil. Lower heat to med-low and simmer until liquid is reduced to half the amount you started with. Example: Begin with 3 cups lactose-free milk. Heat and simmer until reduced to 1½ cups. Note: is using Soymilk, vanilla flavored is best.

2. Using a powdered substitute base: Use 1 cup of soy powder or non dairy creamer, add ½ cup of water, soymilk, or lactose-free milk. Using a blender mix powder with liquid. Set aside for 30 minutes to thicken. Mix by hand and use in any recipe which calls for evaporated canned milk.

Buttermilk Substitution
Using lactose-free milk or Soymilk: For every one cup of lactose-free milk or Soymilk add 1 tablespoon fresh lemon juice, or 1 tablespoon vinegar (any vinegar will work, however I love balsamic vinegar) Place lactose-free milk or Soymilk in a measuring cup. Add lemon or vinegar. Stir until mixed well. Let sit for 10 minutes. Use this in your recipe as you would Buttermilk.

Yogurt Substitution
Use a soy based yogurt, often available at local grocery or health food stores.

Cream Cheese Substitute
Most all health food stores carry a variety of soy products. They even have a pretty good tofu based Cream Cheese.

Eggs Substitutes for Olive Oil Dessert Recipes
For those who want a little less cholesterol in their diet, below is a simple guide for egg substitution.

The cholesterol in an egg is mostly contained within the yolk. You can reduce cholesterol intake and still enjoy eggs by replacing two whole eggs with one whole egg and the whites of two eggs.

To cut your cholesterol even more, try my homemade egg substitutions in the place of whole eggs when a recipe calls for eggs. When a recipe calls for egg whites, use as instructed.

Generally ¼ cup egg mixture = 1 large egg

Homemade egg substitute recipe: #1
6 egg whites
¼ cup nonfat dry milk
1 tablespoon Extra Virgin Olive Oil (pure or light are fine as well)

Mix all ingredients together until very well blended. May be frozen or stored in the refrigerator for up to one week.

Homemade egg substitute recipe #2
3 egg whites
¼ cup of low-fat milk
1 tablespoon dry milk powder
1 tablespoon Extra Virgin Olive Oil (pure or light are fine as well)

Beat the egg whites lightly with a fork in a small bowl. Add the milk, powdered milk and Olive Oil. Now beat everything until thoroughly blended. Cover and refrigerate.

Homemade egg substitute recipe #3 (lactose free)
3 egg whites
¼ cup plain Soymilk or lactose-free milk
1 tablespoon ground flax seeds
1 tablespoon Extra Virgin Olive Oil (pure or light are fine as well)

Mix all ingredients together until very well blended. May be stored in the refrigerator for up to one week.

When using the egg substitutes that are in your local grocery market, follow package instructions. Otherwise, try any one of my homemade alternatives.

A Note About Whole Wheat Pastry Flour

You can add a little more nutrition into your desserts by substituting white flour with Whole Wheat Pastry Flour.

Whole Wheat Pastry Flour is a favorite for pastries, cookies, waffles, pancakes and biscuits. It has a lower gluten and protein content and therefore is not generally used in making the typical loaf of bread (in fact it won’t work).

Whole Wheat Pastry Flour is ground from a soft pastry wheat berry. It is a different berry than your typical Red or White wheat berries. It has the same amount of fiber, but is a bit lower in protein. Either way, when you use it to make your favorite desserts in substitution of white flour, you will barely notice the difference. You can start slow by using half white and half Whole Wheat Pastry Flour or be very courageous and use only the pastry flour. Give it a try, you will be pleasantly surprised!

Whole Wheat Pastry Flour can be found in the bulk aisle or on the shelf of your local health food store. Due to growing popularity, Whole Wheat Pastry Flour has become more main stream and can sometimes be found at your neighborhood grocery store.

Many recipes in the Olive Oil Desserts cookbook that are easily adapted to Whole Wheat Pastry Flour and are marked with a wheat symbol.

Whole Wheat Pastry Flour Nutrition Facts:

Serving Size: ¼ cup (28 g)

Nutrient Amount % DV
Calories                     90
Calories from Fat          0
Total Fat                      0 g       0%
Sodium                        0 mg    0%
Total Carbohydrate      21 g       7%
Dietary Fiber                3 g      11%
Protein                        4 g
Iron                                          6%