Egg Free Dairy Free Pancakes

The kids decided they wanted Pancakes for breakfast today and so I dug around and made this recipe from a number of others I found around the web. I was surprised how well they turned out!

Ingredients:

• 1 cup Plain Flour
• 1/2 teaspoon B-Carb Soda (Baking Soda)
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 Tablespoons Sugar
• 1 cup Soy Milk (or water will do)
• 1.5 Tablespoons Vegetable Oil
• 1/2 teaspoon Vanilla Essence

Method:

Sift flour and baking soda/powder and salt.

Add sugar. (Whisk these together is you don’t have a sifter.)

Add Vanilla and Oil and half the soy milk. Whisk together.

Gradually add the rest of the soy milk until thick pouring consistency.

Heat Frying pan – needs to be reasonably hot. I used vegetable oil – but you could use spray. Oil/spray for each pancake – they do stick otherwise. I found with this recipe the pancakes worked best if they were on the small side. If the were too big they were difficult to turn.

Can be eaten hot or cold. Our favorite toppings are Maple Syrup; lemon and sugar; and butter (milk free) and jam on the cold ones.

I originally posted this recipe with water as the liquid. Soy milk produces a far better result.

Happy eating!

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Egg Free, Dairy Free Orange Biscuits

Another handy recipe….

 Ingredients:

• 675ml corn oil (or vegetable oil)
• 450 ml orange juice
• 450 ml sugar
• grated rind of 2 or 3 oranges
• 2 teaspoons Baking Powder
• 1/2 teaspoon Bi-card soda (Baking Soda)
• approx. 1 kg plain flour
• sesame seeds

Method:

Preheat oven to 180 C

In a large bowl dissolve the sugar in the juice and oil, mixed with Baking Powder, Baking Soda and rind.

Add a handful of sesame seeds. Then add the flour a portion at a time, stirring with your hands until you have play dough consistency (i.e. you can shape into a small sausage with clean hands and don’t have greasy palms)

Roll out handfuls of dough into long strings, cut and roll in sesame seeds.

The size and shape don’t matter but similar sizes will cook more evenly.

Bake for about 15 mins, or until golden brown.

Bella Friendly Chocolate Cake

This cake is rather good considering it has no eggs or dairy. It’s quick and easy to make and you can make it in the pan used to cook – although I use a mixing bowl.

The picture is from Bella’s 4th birthday party. I used commercially available icing paste – that you simply roll out and apply (so easy!). And it covers a multitude of sins.

Ingredients:

• 1 1/2 Cups Plain Flour
• 1/3 Cup Cocoa Powder
• 1 teaspoon Bi-Carb Soda
• 1/2 teaspoon Salt
• 1 Cup Sugar
• 1/2 Cup Vegetable Oil
• 1 Cup Cold Water
• 1 1/2 teaspoons Vanilla Extract
• 2 teaspoons Vinegar

Method:

Preheat oven to 175 C.

Sift dry ingredients (except sugar) together. Add Sugar and mix.

Make 3 wells in dry mixture. Fill 1 with water, 1 with oil and 1 with vinegar.

Stir together with fork.

Place in 9 x 13″ pan and into the oven.

Takes 25-30 minutes – test with a toothpick – should come out clean.

Notes:

• To make Bella’s birthday cake, I cut the cake in half and stuck one piece on top of the other using strawberry jam. I then rolled out commercially bought chocolate icing (which contained no dairy) and covered to make the box. I used white icing to make the bow.
• Plain oil such as grapeseed or plain vegetable work best – olive and other vegetable oils with a strong flavour can overpower the cake.
• Plain boring vinegar is best. I have apple cider vinegar – not so good.
• I have had the cake stick a few times too. I guess I should line the tin with paper… but I never seem to get around to that
• Egg free, dairy free chocolate cake

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Egg Free and Dairy Free Chocolate Chip Cookies

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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