COOKING WITHOUT EGGS

As much as Good Life Dietitians are crazy about eggs and the health benefits they have, we are also passionate about helping out those who cannot tolerate eggs due to Egg-Allergy. This is especially difficult when you have a child who does not understand why he cannot have a piece of cake or a helping of pudding. Allergy does not mean that you or your child should miss out on delicious foods, simply equip yourself to adapt recipes, ensuring you can cook any recipe- egg free. The more you try, the more confident you will become.

We have a few yummy recipes to try out this weekend, and best of all, they are EGG-FREE!

TIPS FOR COOKING WITHOUT EGGS

Baking substitutes for eggs

You can substitute eggs with other ingredients that work the same way! Even if you don't have an allergy, it's good to know these tricks of the baking trade, so if you're out of eggs you can substitute in something else that you happen to have on hand.

Substitute one of the following ingredients per egg in an egg-containing recipe. These substitutes work best when substituting 1 to 3 eggs

Per egg, substitute one of the following choices:

-          Half of a mashed ripe banana with 1/4 teaspoon of baking powder can be used in replacement of an egg.

-          You can also use one tablespoon of powdered flaxseed soaked in three tablespoons of water.

-          1t baking powder + 1T fluid + 1T vinegar

-          1 t yeast dissolved in ¼ cup warm water

-          1 ½ T water + 1 ½ T oil + 1t baking powder

A FEW YUMMY RECIPES

We found these in the Ideas magazine food edition of February 2011: Ideas Magazine

Fluffy Flapjacks

Makes 20 flapjacks

375 ml flour

20 ml baking powder

15 ml sugar

335 ml milk

5 ml white vinegar

60 ml melted butter

1.    Sift the dry ingredients together with the 5 ml salt in a large bowl

2.    Mix the milk, vinegar and melted butter in a separate bowl

3.    Mix the wet and dry ingredients until well-combined

4.    Heat a non-stick frying pan

5.    Drop spoonfuls of the batter into the pan and spread with a spoon to shape. Flip over when the bottom is golden brown

6.    Serve with cinnamon, plain thick yogurt and a drizzle of honey

Banana and Apple bread

Lovely lunch box snack or tea-time-treat

Makes 1loaf

Preheat the oven to 180 degrees

500ml self-raising flour

30 ml soya flour

5 ml baking powder

5ml mixed spice

125 ml soft margarine

125 ml brown sugar

250 ml milk

1 large banana, peeled and mashed

1 apple, peeled and grated

1.    Sift the flours, baking powder and mixed spice together in a bowl

2.    Beat the margarine and sugar together until light and creamy. Stir in the milk, mashed banana and grated apple. Mix until just combined

3.    Add the sifted flour and beat together on a low speed. Pour the mixture into a greased loaf tin. Bake in a preheated oven for 45 minutes

4.    Let cool and ice with glace icing

Egg-free Malva pudding

Preheat the oven to 180 degrees

Batter

125 ml sugar

100 ml apple sauce

30 ml chickpea flour

30 ml warm water

20 ml apricot jam

220 ml cake flour

15 ml baking powder

5 ml baking powder

5 ml bicarbonate of soda

250 ml milk

Sauce

125 ml sugar

65 ml milk

65 ml butter

2.5 ml vanilla essence

65 ml boiling water

1.    Beat the sugar and applesauce together. Mix the chickpea flour with the warm water until smooth. Stir into the apple sauce mixture and add the apricot jam.

2.    Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture, alternating with the milk.

3.    Pour into a lightly greased baking dish and bake for 25-30 minutes

SAUCE

1.    While the pudding is baking, prepare the sauce

2.    Combine all ingredients for the sauce in a saucepan and stir to dissolve the sugar

3.    Bring to the boil and simmer for 3 minutes

4.    Pour slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding.

If you need more recipes, simply go online we recommend the South African Cookbook for Food allergies and food intolerance, by Hilda Lategan

Do you want substitutions for more ingredients? Take a look at this super handy substitution list on one of the sites that we just LOVE: 80 Recipe Substitutions

Have fun!