October 1, 2008
Egg Free pumpkin muffins
For those of us dealing with our children's food allergies, Halloween can bring many challenges. Even though there is a general push in the direction of healthy snacks in the elementary schools, this time of year still brings lots of treats. Which means we have to be even more on top of things. When I was new to food allergies, I tried to substitute treats at school for my daughters with home baked treats that were as identical as I could get to what the other kids were eating. I now realize that it's nearly impossible to do this and besides, that's not real life. So I substitute the same foods when I can, and when I can't, my daughter just eats something different. And that's OK, with both of us.
So anyway, I have a really easy recipe for pumpkin muffins. You can make them egg-milk-nut free. I also bake them in a rectangle cake pan for variety. All of my children and neighbor's children love them! It's an easy treat to send to school to replace pumpkin bread or pumpkin pie.
Pumpkin Muffins/Pumpkin Bars
15-oz can of pure pumpkin
1 box Spice Cake Mix
Preheat oven to 350 degrees. Mix the above ingredients together until smooth (I use a hand mixer). Divide mixture into muffin tins. Bake muffins for 18-21 minutes, or cake pan for a bit longer, until toothpick comes out clean.
You can serve them as is, or sprinkle powdered sugar on the top. I also sometimes drizzle cream cheese frosting on top (for those not allergic to milk).
January 3, 2008
Great allergy-free cookie recipe
With or without food allergies, ‘tis the season to be jolly and eat cookies. I’ve been adapting recipes for my children with food allergies now for many, many years. Some turn out OK while others can be mistaken for rocks! I have adapted a family favorite and I share it with all of you. This recipe is free of nuts, peanuts and eggs. It does however, contain milk and wheat. I tried substituting the wheat, but have yet to be successful with it. I hope that I can save at least one family from throwing away precious ingredients and hours in the kitchen!
Grandma Martha’s Sour Cream Cookies (egg and nut free)
1 c. sour cream
1 tsp. baking soda
1 c. margarine
1 ½ c. sugar
1 tsp. vanilla
3 Tbsp. water + 2 tsp. baking powder + 3 Tbsp. oil (this replaces the 3 eggs)
4 c. flour (possibly a bit more to make a good cookie dough consistency)
1 tsp. salt
Mix together 1 cup powdered sugar and 1 Tbsp. milk (cow's, soy, rice, whatever is allergy-free). Stir in milk, 1 tsp. at a time, to make a drizzling consistency icing.
In a small bowl, combine sour cream and baking soda. Set aside. This mixture will begin to rise after a few minutes.
Beat together margarine and sugar until creamy. Add vanilla and “egg” mixture. Beat with a mixer on highest speed for 3-4 minutes. This adds air to the dough and makes the cookies fluffier. Add sour cream mixture alternately with flour and salt. If necessary, add enough extra flour to obtain a cookie dough consistency.
Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 7-8 minutes, just until golden. Cool cookies on a rack.
When completely cooled, drizzle on icing and sprinkle on colored sugar (sprinkles), if desired. You can also add food coloring when mixing the icing for a festive look!
These cookies freeze well; which means you can make them ahead of time and bring either a plateful or just a couple of cookies to your party!!
Posted by Ann Marie at 7:13 AM
May 18, 2006
Skip the Eggs - use a substitute
Here are some egg substitutes from about.com
Often times, you can skip the eggs in a recipe if it only calls for one or two. All you need to do is add a couple extra tablespoons of liquid to balance the moisture content of the product.
There are several ways in which to substitute eggs in a recipe. For each egg, substitute one of the following:
1/2 large mashed banana
1/4 cup apple sauce or pureed prunes
1 tablespoon ground flaxseed mixed with 3 tablespoons water
1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder
Combine one packet of unflavored gelatin with one cup boiling water - 3 tablespoons of this mixture equal one egg
1 tablespoon apricot puree
1/4 cup of soft tofu
1/4 cup soy milk
2 tablespoons carbonated water and 2 teaspoons baking flour
1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)
Dissolve 1 teaspoon yeast in 1/4 cup warm water
1 heaping tablespoon of soy flour and one tablespoon water
1 tablespoon bean flour and 1 tablespoon oil
1 tablespoon of arrowroot powder mixed with 3 tablespoons water
1 tablespoon cornstarch mixed with 3 tablespoons water
2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water
1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white.
Posted by David at 8:24 PM
January 18, 2006
Anna's Awesome Wheat and Egg Free Oatmeal Cookies
Are you baking for a child with food allergies? It can be time consuming and frustrating! I have been trying and creating allergy-free recipes for many, many years now (not all successful!). I find the combination of wheat and egg-free desserts to be the most challenging. I have a great oatmeal cookie recipe that all my children like, even the ones without food allergies. So I will pass it on to those who may enjoy it (and really need it)! Please note, as with most of my egg-and-wheat-free baking, I play around with the flour amount until I get the right batter consistency. Good luck! :-)
Anna’s Wheat and Egg Free Oatmeal Cookies
1 cup (2 sticks) margarine
2 ½ to 3+ cups oat flour
¾ cup light brown sugar
1 tsp. baking soda
¾ cup granulated sugar
½ tsp. salt
2 tsp. vanilla
3 tsp. cinnamon
*2 egg substitute
1 tsp. pumpkin pie spice
3 cups old-fashioned rolled oats
* mix together 3 TBSP water and 2 tsp. baking powder until fizzy, then add 3 TBSP oil
Heat oven to 375^ F. Beat margarine, sugars and vanilla in large bowl with mixer until creamy. Add egg substitute, beat on high for several minutes (this makes the cookie fluffier). Stir together the rest of the dry ingredients except the rolled oats and gradually add to margarine mixture, beating until well blended. Add oats and blend well. Add enough extra oat flour until you get the “right cookie consistency.” The stickier the batter, the flatter and crunchier the cookie.
Drop by teaspoons on ungreased cookie sheet and bake for 10-12 minutes. Cool and enjoy!
From: Ann Marie