Let's share recipies.......

Melanie - posted on 02/13/2009 ( 14 moms have responded )

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Let's share Dairy and egg free recipes:

I will Start:



Banana Muffins

Ingredients

1 cup mashed ripe bananas ( about 2-21/2 bananas

2 cups all purpose flour

3 Tbls Vegetable oil

1 cup sugar

1Tbls. baking powder

1 1/2 tsp. baking soda

1/2 cup apple juice

1 1/2 tsp vanilla



directions:

Preheat oven to 350 degrees



Lightly grease 12- 4oz muffing cup pan or use liners



In a large bowl combine all ingredients and mix well with a mixer on low to med. speed. Spoon batter into prepared muffin cups. Bake 17-20 minutes until golden brown (check with toothpick test) Cool and enjoy! Cool completely for storage and store in airtight container......



**They are yummy and even my non food allergy kids love eating them!

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14 Comments

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Heather - posted on 08/12/2012

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Another egg replacer that I found works well in baked goods or waffles/pancakes:

1 1/2 T. water
1 1/2 T. oil
1 tsp. baking powder

said it works for up to 2 eggs per recipe, I've never tried to do it with more.


Also, if you find a boxed cake mix that doesn't contain dairy (many of them don't), just add 1 can of pop and nothing else (don't add the water/oil/egg called for, just mix the dry mix with 12 oz of soda) and bake as directed. I've had luck with that.

Some GREAT egg/dairy free dessert recipes can be found on this site: www.chocolatecoveredkatie.com

I discovered that searching for vegan recipes is easier than searching for egg-free/dairy-free (since vegans don't eat either).

Heather - posted on 02/06/2012

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I have a recipe for Wacky cake! It's really good! I made them into cupcakes and put them in the freezer for any functions that come up. I decorate them with Duncan Hines icing. YUM!!

Here's the receipe, we love it. easy, easy, easy!

3 cups flour

2 cups white sugar

6 Tbsp. cocoa

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt



Add:

2 Tbsp. vinegar

1/2 c. oil

2 tsp. vanilla

2 cups warm water



mix together, and put in a 9x13 pan, bake 350 for 20 - 30 min.

cool and decorate.

Melanie - posted on 04/24/2009

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Dairy Free Pudding



2- 8oz Rich Whip ( Non dairy topping in Freezer area)

1 pkg. Osem Kosher instant pudding mix



Let Rich Whip thaw in fridge, pour in a bowl, add the pudding mix and beat on med. to med. high until fluffy let sit in fridge for 5 minutes. Serve My daughter loves it.....

**Put it in freezer in small containers and serve frozen it is like ice cream for them....Yeah and lot cheaper and better than the soy ice cream.

Mary-Anne - posted on 04/21/2009

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Low Allergy Teething Rusks



¾ cup (90g) rice flour, maize cornflour or other permitted flour



¼ cup permitted milk free margarine (such as Nuttelex)



2 TBS of cooked mashed pumpkin or other permitted vegetable



Pinch of salt



Combine all the ingredients together and knead to form a stiff dough. Add 1-2 tsp of cold water to moisten the dough if required. Avoid adding too much water or the rusks will become hard.



Roll the mixture into finger sized “sausages” and cut into 5cm lengths. Bake at 180degrees for 20-25 minutes or until the rusks start to brown. Remove from oven and allow to cool. Store in airtight container.



This is a recipe from RPA allergy center (Hospital in Australia) hope it helps some of you mummies

Steph - posted on 04/15/2009

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Do this recipe before you start to mix cookies or cakes:
>
> One egg:
>
> 1 tsp. gelatin, 3 Tbsp. cold water, and 2 Tbsp. plus 1 tsp. boiling water
>
> Two Eggs:
>
> 2 tsp. gelatin, 1/3 C. cold water, and 1/3 c. boiling water
>
> 1. Place cold water in mixing bowl and sprinkle gelatin to soften. Beat.
>
> 2. Add boiling water and beat until dissolved.
>
> 3. Place in freezer to thicken while preparing cake or cookie recipe.
> When you get to the place where the recipe calls for addition of eggs, take
> gelatin (now thickened) and beat with mixer until frothy (this step is most
> important), then add to recipe in place of eggs.

Steph - posted on 04/15/2009

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oh my god thanks so much for this recipe. my daughter loves pancakes and i was having a hard time finding a mix that you don't have to add egg or that doesnt have egg in.

Steph - posted on 04/15/2009

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Do this recipe before you start to mix cookies or cakes:
>
> One egg:
>
> 1 tsp. gelatin, 3 Tbsp. cold water, and 2 Tbsp. plus 1 tsp. boiling water
>
> Two Eggs:
>
> 2 tsp. gelatin, 1/3 C. cold water, and 1/3 c. boiling water
>
> 1. Place cold water in mixing bowl and sprinkle gelatin to soften. Beat.
>
> 2. Add boiling water and beat until dissolved.
>
> 3. Place in freezer to thicken while preparing cake or cookie recipe.
> When you get to the place where the recipe calls for addition of eggs, take
> gelatin (now thickened) and beat with mixer until frothy (this step is most
> important), then add to recipe in place of eggs.

Melanie - posted on 03/18/2009

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EnerG makes a egg replacer, and Cherrybrook Kitchen has a chocolate chip cookie mix that is great.  Not sure where up north you can get them call your local grocery stores and ask them if they carry the products. I know Walmart down here carries the EnerG egg replacer, and some Cherrybrook kitchen stuff, But mostly I buy it at our Whole Foods or Better Food stores which are a specialty store.

Monica - posted on 03/18/2009

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Do you know of an alternative for eggs that can be used as a substitute in recipes?  Dairy is ok for us, but no eggs.  I want to make some cookies for them to take to grandmas this weekend and don't want to risk the eggs.

Melanie - posted on 03/17/2009

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Homemade pancakes:



1 cup flour



2Tbls. sugar



2tsp baking powder



1tsp baking soda



1 1/2 Tbls. veg. oil



1/4 tsp salt



1/4 tsp cinnamon



1 cup water (or apple juice)



Mix well, heat pan to med. heat, spray pan with veg. spray or use a little soy butter and Pour batter when bubbly flip , and let them enjoy....There are a few brands of syurp out there for the pancakes.



Enjoy!

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