Diary free n egg free
Here are a few of the websites I found that have a wealth of recipes and ideas. There are plenty more. Just google "eggless recipes or milk free recipes" and there will be more than you can imagine.
Mira - posted on 09/03/2009
Just so you know a great egg substitute in baking is banana. Half a banana = an egg. I have used this in cookies, muffins, cakes, and breads and they turn out wonderful. The thing to remember is the riper the banana is the more you will notice a slight banana flavor. The other great thing is you can lower the amount of sugar called for due to the sweetness of the banana.
Sonya - posted on 09/02/2009
Have a pecan crusted french toast recipe. Got it out of Skinny B@#!*. It is soooo good. My kids love it!
1 1/2 C. soy or rice milk
3 TBSP. corn starch
1 tsp. cinnamon
6 TBSP. brown rice flour
1 C. chopped pecans
2 TBSP. refined coconut oil (if not, use whatever)
Whole wheat bread
In a med. bowl, whisk together the soy or rice milk, cornstarch, and cinnamon. Whisk in the flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl. Over med. heat, melt oil. Dip bread in mixture , turning to soak both sides. Then dip in pecans to coat both sides. cook until lightly browned
(I mix the pecans in with the batter)
Kerriena - posted on 09/02/2009
eggless dariy free chocolate cake
2 cups (300g) self-rasing flour
1/4 cup (25g) cocoa
1/2 cup (110g) caster sugar
1 1/4 cups (310) boiling water
2 tablespoon golden syrup
1 teaspoon bicarbonate of soda
90g melted vitalite (dairy & soya free)
1 teaspoon vanilla essence
grease 2 (20cm) round sandwich cake pans. line with baking paper. sift flour, coocoa and suger into a medium bolw; whisk in combined water, surup, soda, vitalite and essence divide mixture cake pans, put in moderately slow oven 25 mins when cooked let cool then fill with jam or (vitalite cocoa and caster suger mix to make butter icing) made this 4 my daugters birthday and everyone like it and said they wouldn't even know that there was no egg dairy or soya in it hope this helps
Amanda - posted on 09/01/2009
My Daughter (9 months) is allergic to dairy as well. There is a great book called CalciYum by David and Rachelle Bronfman. (ISBN 09683050305) It is actually Vegetarian recipes but you can add meat and they are still great. You could get it from the library and copy out anything you thought your child would like.
Mashed Potatoes don't need milk, just reserve some of the cooking water when you drain and use as you would milk and use salt or parsley instead of butter for added flavor. (or ketchup- vegan or homemade)
I love Blueberry Corncakes: (from the vegan chef at www.veganchef.com)
1 1/4 cups whole wheat pastry flour, divided
3/4 cup cornmeal
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup apple juice or water
10 oz. fresh or frozen blueberries
Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.
Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.
Yield: 16 pancakes
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