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
Makes 20 flapjacks
375 ml flour
20 ml baking powder
15 ml sugar
335 ml milk
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!
