lactose free

Susan - posted on 07/11/2009 ( 1 mom has responded )




I need lactose free recipes. Any help would be great. thanks.


Rhonda - posted on 07/17/2009




Hi I posted this earlier today for a couple of other moms, I hope this helps you. Be sure to try the cake, it is very good.

Egg-Free Olive Oil Mayo Recipe

Karina's Kitchen Recipes - Printable

Karina's Kitchen recipes to save and print- all are gluten-free, with many vegan, vegetarian and allergy-free recipes. Autism diet friendly.

Egg-Free Olive Oil Mayo Recipe

Choose your favorite, best tasting extra virgin olive oil for this recipe. It really makes a difference. You can use your favorite clean tasting vinegar for the acid, or use fresh lemon juice. And if mustard is not a problem for you, add a half teaspoon or so of prepared mustard, to taste.

You'll need:

1-2 tablespoons chilled raw tahini

2-3 tablespoons clean tasting apple cider vinegar

3-6 tablespoon cold plain rice milk

1-2 teaspoons honey or raw agave nectar, to taste

1/4 to 1/2 teaspoon sea salt

1/4 teaspoon paprika

1/4 teaspoon xanthan gum

1/2 cup extra virgin olive oil

This recipe is a flexible template. Start with the lesser amounts and add a little more if you need to adjust thickness or taste.

In a small mixing bowl (or food processor) place the raw tahini, 2 tablespoons vinegar, 3 tablespoons rice milk, sea salt, paprika, xanthan gum and beat/process to combine (I used a good hand mixer).

While the mixer or processor is running, start pouring the olive oil into the bowl in a thin, steady stream. After you have added all the oil, do a quick taste test to see if it needs more salt, acid or sweetness. Continue to beat or process until the mixture gets creamy and starts to thicken.

Here's the tricky part- you want it to emulsify and thicken but if you beat it too long, it can fall apart. When in doubt, stop the beating and check it. It will not be as thick and gelatinous as commercial mayo- more like a thick, creamy salad dressing. Chilling it thickens it- one reason (besides taste) I use good extra virgin olive oil. Extra virgin olive oil is a heart-healthy monosaturated fat that becomes semi solid in the fridge. So make your mayo ahead of time and chill it.

I hope this works for you. I will put in the site link. Karina has a lot of vegan recipes which will be egg free.

Also here is an easy egg free cake, that tastes good.

Easy Non-Dairy Cake

3 Cup flour

2 tsp apple cider vinegar

2 cup sugar

2/3 C salad oil

1 tsp salt

2 tsp vanilla

1/2 C hershey's cocoa

2 C cold water

2 tsp baking soda

In large bowl , mix by hand flour, sugar, salt, cocoa and baking soda. Add vinegar, salad oil, vanilla and water. Mix by hand. Bake at 350 degrees in a greased 9x13 pan. test at 30-35 minutes.

Half recipe to make a 9x9 cake

I use Pillsbury frosting, to be gluten and milk free, you would have to read the lable to see if this would work for you.

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