When Christopher was diagnosed with an egg allergy, we really struggled with what to do with baking.... cakes, muffins, pancakes, cookies and brownies..... all of those "treats" were GONE!!The first question many people ask when they found out about our allergies is "how do you bake?"
It's been trial-n-error in the kitchen!! We've had cakes overflow in the oven and oily, goop brownies.... yummm... LOL!!!! So here are the solutions that WORK for ME :)
Muffins, Pancakes and Breads:
These have been the easiest!!! I use my "trusted" Betty Crocker cookbook for the recipe and then substitute 1/2 tsp of baking powder for every egg!! Usually these recipes have only had one egg, so I'll add 1/2 tsp of baking powder when the recipe calls for eggs. And I usually have to add a little bit extra liquid.
Another solution is the handy egg sub. recipe : for each egg add 1 and 1/2 TBS Oil, 1 and 1/2 TBS water and 1/2 tsp of Baking powder. Mix these together in a separate bowl and then add into the recipe when it calls for egg. FYI... you need to add this mixture to your recipe while the baking powder is still active... making the sizzling sound!!
Cake Mixes and homemade Cookies:
Many cookie mixes are still OUT for us, but we can still use some cake mixes! And homemade cookies have been OUT for a while.... but now i have a "secret" weapon:) It's called Ener-G Egg Replacer and it's sold at specialty health food stores (and it's expensive... like $7 a box.. but it makes 113 "eggs"). Using the replacer instructions for every egg in the recipe we can now enjoy cakes and cookies, again!!!
Some ask about texture difference!! The cake is a little more crumbly than usual... but the teaste and texture are good!! The cookies have a little different texture though... they are a little more cakey instead of being chewy and I have yet made the time to experiment some more:)
Brownies:)
For this chocolate-loving Momma, not having brownies was the worst!! And Brownies have been the hardest things to get right and I have tried countless times!! Brownies mixes DO NOT work with the egg substitutions above... at least they haven't in my simple kitchen!!
I finally found (or was given) a GREAT recipe for brownies online. I read through the suggestions/reviews and now always bake them with less flour and I add milk-free semisweet morsels, so they are more moist and chewy!! And they have been great to carry to church socials and picnics with friends because they are good.... even though they are egg-free!!
DO NOT OVERBAKE... all egg-free things bake FASTER than normal and will crumble if overbaked!!
I hope this helps someone!! I'm soo glad to be able to share it because it was one of the biggest struggles for us in our "food allergy journey"!!
Check out some great tips/advice and random bits of wisdom at Works for Me Wednesday at We Are That Family today:)
7 comments:
Here are a few of our favorite egg free goodies!
This is my go to egg-free cake for b-days and special occasions. I omit the choc chips if I'm doing cupcakes or a layer cake. I've also subbed a white cake mix & vanilla pudding to make a yellow cake. The cupcakes freeze well when you need just one to send to a party.
http://allrecipes.com/Recipe/Karen-As-Chocolate-Dump-Cake/Detail.aspx
We love these cookies...
Bea’s Favorite Oatmeal Cookie
1 cup butter, softened
2 cups brown sugar
2 tsp vanilla
6 tbsp milk
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
2 cups quick cooking oatmeal (not instant)
½ cup chocolate chips*
½ cup chopped walnuts*
½ cup raisins*
1 cup coconut flakes* (unsweetened)
Cream butter and sugar. Add milk and vanilla and mix until smooth. Mix dry ingredients and add to wet. Stir in oatmeal and remaining ingredients in by hand. Bake 12-14 minutes. Makes 3-4 dozen.
I use 1½ cups or so of chocolate chips…no coconut, walnuts, or raisins.
These of some of the best cookies we’ve ever made…eggs or no eggs! Enjoy!
These bars are very similar to the cookies, but quick & easy!
Oatmeal Bars
2 cubes (1 cup) of butter/margarine
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp baking soda
1/2 tsp water
1 1/2 cups flour
2 cups oatmeal
1 cup of chocolate chips**, raisins, nuts
or whatever you prefer.
Melt butter and add all the ingredients in order. Lightly press the mixture into a greased 9x13 pan. Bake at 375 for about 15 mins. Enjoy warm from the oven with a glass of milk!
**I use a cup or so of chocolate chips in mine.
These brownies are yummy!
Turtle Brownies
1 (14 ounce) package of individually wrapped caramels, unwrapped
1/3 cup evaporated milk
1 Chocolate cake mix
3/4 cup butter, melted
1/3 cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans (opt)
Preheat oven to 350*
*In heavy saucepan combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth…set aside.
*Grease a 9×13 inch pan *In large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest. This takes some time and patience… *Bake for 10 minutes. Remove from oven and sprinkle the chocolate chips over the crust, smooth the caramel mixture evenly over the chips…this takes time…just carefully spread the caramel to edges…slooooowly. Then sprinkle the pecans over the caramel.
*Crumble the remaining dough over the caramel layer and return to the oven…crumble may not be the best word…it’s not quite dry enough to crumble so I kind of made marble size little balls and spread them around…don’t fret, it’s soooo worth it.
*Bake an additional 15-18 minutes …Cool in fridge to set the caramel before cutting into bars.
Hope you enjoy these as much as we do!
Thanks! Those recipes look delightful!!!
I should have mentioned in my post that we are also avoiding Milk and Peanuts.... so most semi-sweet and other chocolates are OUT except Kroger and Food Lion brands....
So the turtle brownies would be OUT for us:( Not just the butter and the different types of milk, but also the caramels which usually contain milk as well:(
I;m wondering if the oatmeal cookie recipe will use out milk-free margarine... becasue they sound really, really good:)
I'm sorry! We have to avoid egg & peanuts, but thankfully milk is not a problem. You might want to try soy milk for the milk in the oatmeal cookies and your dairy free margarine for the cookies & bars. Good luck!
Thank you Rita for those recipes!! I do appreciate your thoughfulness in leaving your own egg-free treats:)
I have a great egg-free cookie recipe to share. It is from CookingLight.com, and they are called Cocoa Fudge Cookies. If you love brownies, you will definitely like these. Here is the link to the recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226790
Hi Kelly! I am backing bread myself, too, to know what's inside and I have several recipes without eggs. I have the plan to add a few in the future at my blog, too. But I also can send you an email which bread recipes I have got without egg and you can tell me which ones would be interesting for you and I will send you a translation of it. Okay?
PS: I replace milk with water in recipes (in addition to the recipes of Rita) this works mostly fine, too.
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