Egg Free, Dairy Free Banana & Date Muffins

Ingredients:

• 1 and 1/4 Cup plain flour
• 1/3 Cup Raw Sugar
• 1 Tablespoon Baking powder
• 1/2 teaspoon Bi-Carb soda
• 1/2 teaspoon Salt
• 1/2 Cup Soy milk (can use Rice)
• 140g tub of Apple Puree (I use the Golburn Valley ones)
• 1 teaspoon Vanilla essence
• 2 Mashed Bananas
• 1/2 Cup Chopped dates

Method:

• Preheat oven to 200 degrees Celcius
• Combine dry ingredients in a large bowl
• In a separate bowl, whisk milk, applesauce, and vanilla
• Add milk mixture to dry ingredients, stirring until just combined
• Gently stir in bananas and dates
• Divide mixture into twelve muffin cups
• Muffins take about 20 mins to cook. To check - poke a toothpick into the muffin- it should come out clean
• Cool on a rack

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Thai Carrot Soup (Contains Milk)

YUM! And low fat!!! This one is great (thanks Michelle)

Ingredients:

• 1kg carrots sliced (can use sweet potato and or pumkin as part or total replacement for carrots)
• 1.5 cups diced onions
• 2 teaspoons red curry paste
• 2 cloves crushed garlic
• 1 tablespoon of Massel Chicken stock powder
• 1.5 litres of water
• 1 tablespoon Light Soy Sauce
• (can add 1 teaspoon of fish sauce – though we left it out so Bella could eat the soup)
• 1 x 375ml can evaporated light milk
• 1 x teaspoon imitation coconut essence
• Salt & Pepper to taste

Method:

Spray soup pot/saucepan with cooking spray (or a little oil if you don’t have spray) and saute carrots, onions and curry paste for about 3 minutes. Add the other ingredients, EXCEPT milk and coconut essence.

Bring to the boil, then lower the heat and simmer for 45 mins. Add the milk and coconut essence and bring back to boil. Puree soup and add pepper to taste. Serve.

This is great with crusty bread, or naan.

Egg Free, Dairy Free Rice and Sultana Pudding (also wheat free)

INGREDIENTS

• 1 Tablespoon Soy Flour
• 1/2 litre Water 
• 25 g dairy-free Margarine (I use Becel)
• 3 Tablesponns uncooked brown rice
• 2 Tablespoons Sugar
• 2 Tablespoons Sultanas 
• 1 drop Vanilla Extract (or a few drops Vanilla Essence)
• Powdered nutmeg to sprinkle

Method

• Pre-heat oven to 140C 
• In a saucepan, mix the Soy flour with a little water until smooth 
• Add the rest of the Water. Bring to the boil then simmer for 5 minutes.
• Add margarine and stir until melted.
• Put the rice and sugar into an ovenproof dish and pour the Soy flour mixture over the top.
• Add the Sultanas and Vanilla then stir well.
• Sprinkle Nutmeg over the top and bake for 2.5 hours
• If it appears to get a bit dry during cooking – add a little hot water.

Shopping for Dairy and Egg Free Food

Thanks to a comment I received from Jami, here’s some info on where to buy the various products in the recipes:

Dairy Free Margarines can be bought from most supermarkets and are found amongst the other margarines. We use BECEL, but NUTTELEX is also dairy free. Make sure you read the ingredients, as there are some products you would assume are dairy free like “Olive Oil Margarine” actually has dairy in it.

Chocolate Chips – some dark chocolate contains no milk – but you need to read the packs. I have found the CADBURY DARK CHOCOLATE CHIPS have no dairy – however it “MAY CONTAIN TRACES OF MILK“. I purchased these at a Coles or Safeway (Woolworths) – although some stores don’t seem to carry them.  The Max Brenner Chocolate chain also have milk free dark chocolate chips… however I don’t know if they contain traces, so if this is an issue you will need to check with the store.

Soy Chocolate/Soy Choc Chips – Soy chocolate is available in the Health section of the supermarket. We would often buy one in a purple wrapper. Bella loved it. Health Food shops also carry this line and have more variety, though I found them more expensive too. I have not used Soy Chocolate Chips but would suggest a health food shop. Around Easter you can find Soy Easter eggs and bunnies in Health Food Shops and larger supermarkets.

Soy Ice-cream – try SOY GOOD from the supermarket. So far all the kids who’ve tried it (even dairy eating ones) love this stuff! We also discovered the Soy Delicious brand. Turtle Mountain, who produce the range have a brilliant approach to managing and testing for contamination – check them out here. If only there were more companies like this one!!! Plus the ice-cream is awesome. (Not that a two year old would appreciate it)

Egg-replacer – I bought “ORGRAN EGG REPLACER” at the supermarket. I asked the shop assistants and they told me they didn’t think they had any. It was in the Health Food section. I would assume that a decent Health Food Shop would also stock this.

Soy Milk – We use Vitasoy Calci-plus. They have a fresh version and a long life version. The fresh is much nicer, but the long life is handy for the emergency situation. I think the calcium enriched version tastes better – plus I think the added calcium is a must for dairy free kids. The picture below is the Calci-plus low fat – not our preferred option but all that was available. The normal Calci-plus is purple.

Soy Butter – I buy Soy Butter from the supermarket. I think its in the health food section near the other nut butters like cashew butter and almond butter. I imagine this would be available from Health Food shops too.

Improver – I used the standard baking flour improver purchased from the flour/baking area in the supermarket. I don’t have any in the cupboard at the moment. I think it was in little sachets??

We have just had a “Macro” supermarket open up near us, and it has proven to be a great source of interesting, allergy free and organic/bio-dynamic food. Pete shops there regularly. They have a fantastic bio-dynamic, dairy free salami that Bella adores, but it is expensive.

If I’ve missed anything out – or there is something specific you are after, please leave me a comment.

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Egg Free Dairy Free Chocolate Muffins

Today Bella nagged me to cook chocolate muffins – so we decided to “experiment”. This is what we ended up doing.

They turned out pretty yummy – although more fluffy mini-cakes rather than dense muffin.

Not that it matters, as Bella loves them.

Ingredients:

55g Milk Free Margarine (we use Becel)
85g Brown Sugar
Equivalent of 1 Egg using egg replacer, (we use Orgran “No Egg”)
110g Plain Flour
85ml Soy Milk
2 teaspoon Baking Powder
1 Tablespoon Cocoa Powder

Method:

Preheat oven to 180C (175C for fanforced)
Cream the margarine and sugar.
Add the egg replacer and mix in thoroughly.
Sift in half the dry ingredients and combine, then half the soy milk and mix again. Repeat until all the dry ingredients and soy milk are mixed in.
Grease a mini-muffin tin and spoon in the muffin mix.
Baking takes about 10 minutes, to test stick a toothpick into one - it should come out clean. Allow the muffins to cool in the tin for a short while before turning them out.

The cooking time would need to be adjusted if making full sized muffins.

Makes 22 Mini-muffins (although there was some “shrinkage” due to Bella licking )
I reckon these might be tastier with banana in place of the egg-replacer. Also I think raw sugar might do in place of the brown?

Mmm thoughts for next time.

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Egg Free Dairy Free Doughnuts (Donuts)

I recently realised that my 7 year old had never had the joy of eating Doughnuts!! Warm Cinnamon Doughnuts would have to be one of my favorites. So hunting around and experiementing a little, here’s a recipe which worked quite well. I am planning some variations, so will report back with those.

One good aspect about recipe is that the Doughnuts are baked and not fried…. which makes them lower in fat and a “healthier alternative”. However, the baking makes it harder for the sugar and cinnamon to stick to the outside!!

I used mini-muffin tins – the doughnuts can’t be too large, or they won’t cook through. Pete thinks he knows where he can get some donut “molds” - so I’m gonna try that out… will keep you posted!

Ingredients

• 1 1/2 cups Plain Flour
• 2 teaspoon Baking Powder
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon salt
• 1/2 cup Soy Butter
• 1/3 cup Caster Sugar
• 1 egg substitute (I used Organics Egg replacer)
• 2/3 cup Soymilk

Topping

• 2 Tablespoons Caster Sugar
• 1/4 teaspoon Ground Cinnamon

Directions

Preheat oven to 180C.

Sift flour, baking powder, nutmeg, cinnamon and salt together (or whisk if you don’t have a seive).

In a separate bowl, use beaters to cream the soy butter and sugar. I found the soy butter wouldn’t “cream” well, so I added some soy milk till it “creamed”. (This was in addition to the 2/3 cup in the ingredients.)

Add egg substitute, and mix well.  Add 1/4 to 1/3 of flour mix; stir until smooth.  Add some soy milk; stir again until smooth. Repeat until all ingredients are combined. The dough is quite dense and tacky.

Spoon dough into miniature muffin tins.  Bake for 20 minutes.

Combine sugar and cinnamon in a bowl.  Roll doughnuts in sugar mix.

I found the sugar didn’t stick well – so sprayed with a little olive oil spray to help the process.

Makes about 30-35 mini-muffin doughnuts.

Bella thought they were awesome and scoffed 3 or 4 for dessert.

Peter thought they were pretty good too and ate them for breakfast!!

I’ve got to say I was surprised that they were as good as they were. Not as good as the fatty sugary things hot off the doughnut cooker, but pretty good none-the-less.

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Egg Free, Dairy Free ANZAC Biscuits

On Anzac Day, Isabella had her friend Alexandra over for a play and we decided to do some cooking. Being Anzac Day, we thought it would be fun to make Anzac Biscuits. They are extremely simple and quick to make so its a great recipe for “helping kids”. It’s also a great recipe for people with egg and dairy allergies, as long as the margarine is milk free. (We use Becel).

INGREDIENTS

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup sugar
• 3/4 – 1 cup desiccated coconut
• 125g MILK FREE margarine
• 2 tablespoons golden syrup
• 1 teaspoon bicarbonate of soda
• 1 tablespoon boiling water

Method

• Preheat oven to 160 C
• Mix dry ingredients together (oats, flour, sugar and coconut)
• Melt syrup and margarine together
• Mix Bi-carb with boiling water and add to melted margarine and syrup
• Add to dry ingredients and mix well
• Place tablespoonfuls of mixture on tray lined with Glad Bake, leaving space between blobs for spreading
• Bake for 15-20 minutes (should be golden brown on top)
• Hot biscuits will be very soft. Place them onto cooling tray. They will harden as they cool

Makes about 35.

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Egg Free and Dairy Free Chocolate Chip Cookies

Here’s another recipe that’s good for people with dairy and egg allergies

This is a highly evil recipe for chocolate chip cookies that my kids love. I used a variation listed below (which would not be any use for kids with a nut allergy) for the cookies in the picture. You are right – I am unlikely to become a food stylist or food photographer!

• 3/4 cup margarine (check ingredients)
  • (I substituted 1/4 cup of margarine for peanut butter – very yummy)
• 1 cup unrefined Sugar
• 1 banana
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 1/3 cup cocoa (can be a little more if you like)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 cup Chocolate chips (you can use carob/soy etc. I used Max Brenner Dark Chocolate chips, which do not contain any milk products)

Preheat oven to 175 C.

Cream margarine and sugar (and peanut butter if included) until light in colour and fluffy. Add banana and vanilla.

In a separate bowl, sift together flour, cocoa, soda, and baking powder.

Add dry mixture to wet mixture and mix until everything is well blended. Stir in the chips.

Form balls and squash them down a little bit on a baking sheet. Bake for 7-9 minutes until the tops are no longer gooey.

These have been a huge hit with adults and kids, allergy free or not!

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Dairy Free and Egg Free Hot Cross Buns

I was surprised how many Bun recipes have milk and egg in them!!

This is the one I am planning to use on Friday. This recipe makes 12 Hot Cross Buns

DRY Ingredients:

• 500g Plain Flour
• 1/2 Tablespoons Improver (or as directed on the improver packet)
• 1 sachet dry yeast
• (or Rapid rise – has both yeast and improver in one sachet)
• 2 teaspoons Salt
• 3 Tablespoons Sugar
• 1 Tablespoon Cinnamon
• 1 Tablespoon Mixed Spice

FLAVOURS:

Add one of these

• FRUIT: 1 x cup sultanas and 1 x cup currents
• CRANBERRY: 1 x cup dried cranberries; 1 x cup sultanas
• CHOC CHIPS: 2 x cups Choc chips (Milk free – either Max Brenner dark choc – or Cadbury dark chocloate chips)

LIQUID INGREDIENTS:

• 500ml very warm water (about 2/3 boiling 1/3 cold)
• 1 Tablespoon Vegetable oil

CROSS:

• 1/2 cup plain flour
• 1/3 cup of water (approx)

• 2 teaspoons sugar

GLAZE:

• 1 teaspoon sugar
• 1 teaspoon gelatine
• 1 tablespoon hot water

METHOD:

• Mix all the dry ingredients together INCLUDING Fruit or choc chips.
• Add 3/4 of the water, stirring thoroughly. Add oil and mix the dough. Add enough of the remaining water to amke moist stiff dough.
• Leave dough to rise. Cover with Plastic wrap to prevent drying. You can put the bowl in a sink with warm water to assist rising. Allow it to double in size.
• When doubled, empty dough onto floured board. Cut into quarters, then each quarter into three equal pieces. (Ensure they are the same size)
• Knead each portion and shape into smooth ball. Place balls onto tray (prep tray with Glad bake or other baking paper)
• Brush with glaze mix and pipe on cross.
• Allow buns to double in size
• Pre-heat oven to 190 C (fan forced) or 210C – or 210 for non-fan forced
• Cook till golden (about 25-30mins)
• Place on cooling rack
• You can brush the buns with an icing sugar and water mix for glossy finish if you like.

Enjoy!

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Honey Joys

We have made Honey Joys on many occasions. Bella thinks they are great as they are “party food”. As long as we use milk free margarine, these are fine for egg and dairy allergy.

Ingredients:

• 90g margarine (milk free)
• 1/3 cup sugar
• 1 tablespoon honey
• 4 cups of cornflakes

Method:

Melt margarine, sugar, and honey together in a saucepan until frothy. Pour over cornflakes and mix well. Spoon into paper patty cases. Bake in a slow oven 150°C for 10 minutes.

Makes about 24

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