Showing posts with label Egg-Free. Show all posts
Showing posts with label Egg-Free. Show all posts
Black Bean Cupcakes (grain-free, dairy-free)
1 15 oz can of black beans, rinsed and drained
4 eggs
5 Tbsp coconut oil
5 Tbsp coconut oil
1 tsp vanilla
3/4 c. xylitol (I used XyloSweet) or Stevia - I think maple syrup would work too
7 heaps Tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 pinch salt
1. Process rinsed and drained beans using a food processor, stick blender, or regular blender until smooth.
2. Add eggs, vanilla, coconut oil and process.
3. Add the remaining ingredients and process.
4. Spray cupcake liners. Fill halfway.
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
5. Bake in preheated oven at 350 degrees for about 20-25 minutes until toothpick comes out clean.
Makes 15 cupcakes. (This recipe always makes me one dozen regular-sized cupcakes, plus one dozen mini-sized cupcakes.)
Snickerdoodle Muffins
This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Easiest Egg Replacer Ever
1/4 c. unsweetened applesauce
If you're replacing more than one egg, this works best in conjunction with other egg replacers, like flax gel or powdered egg replacer.
If you're replacing more than one egg, this works best in conjunction with other egg replacers, like flax gel or powdered egg replacer.
Powdered Egg Replacer
This recipe is from Learning to Bake Allergy-Free by Colette Martin.
Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water
Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4. Let sit 3 minutes, then add to recipe as you would add eggs.
Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water
Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4. Let sit 3 minutes, then add to recipe as you would add eggs.
Coffee Cake with Streusel Topping
This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
- Blend eggs or egg replacer, applesauce, milk, and vanilla.
- In separate bowl, cream sugar and butter.
- Slowly add egg or egg replacer mixture to sugar and butter mixture.
- Slowly add flour mixture to sugar and butter mixture.
- Pour into greased 9x9" baking dish.
- Blend oat flour, light brown sugar, cinnamon and nutmeg.
- Cut butter into oat flour mixture.
- Top on cake batter mixture.
- Bake for 45 minutes or until knife comes out clean from center of cake. (If you used egg replacer version, the cake may only take 35 minutes.)
Shortcakes and Biscuits
This recipe for is based on Elizabeth Gordon's Shortcakes recipe in Simple Allergy-Free. Although her recipe is for shortcakes, it works very well for biscuits as well. Since I didn't have any sorghum flour on hand, I used tapioca starch instead and it worked beautifully. And since canola oil is not healthy, I used coconut oil.
Ingredients
2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk - full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not healthy for us)
1/4 c. applesauce
Preheat oven to 400 degrees F.
1. Blend dry ingredients together.
2. In a separate bowl, blend wet ingredients together.
3. Pour the wet into the dry ingredients all at once and blend well.
4. Make into 1/2 c. balls and flatten them. (I baked them on my silpat.) Bake for 20 minutes.
Ingredients
2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk - full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not healthy for us)
1/4 c. applesauce
Preheat oven to 400 degrees F.
1. Blend dry ingredients together.
2. In a separate bowl, blend wet ingredients together.
3. Pour the wet into the dry ingredients all at once and blend well.
4. Make into 1/2 c. balls and flatten them. (I baked them on my silpat.) Bake for 20 minutes.
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