Egg, Nut, Dairy Free Recipe Staples

Since my family realized the gravity of my young daughter's food allergy diagnosis, I have learned to cook and bake recipes and adapt them to my child's needs. It has been a huge challenge learning to make things that are egg, dairy, and nut free. There are SO many hidden ingredients in regular every day foods. I have spent the better part of the last few years trying out different substitutes and allergy friendly recipes. Most of them have been a fail, but when I find a good one, I'll make sure to share it. This page of my blog will be dedicated to the recipe wins, when I find a great substitute or recipe! I'll probably do a blog post about it, but I'll also try to include it here as well. Please see below as I start to compile my allergy friendly recipes. 

*Please note that these are things that have been safe for our daughter and her particular allergies and level of sensitive. You may want to adjust recipes according to your needs, depending on your child's allergies and your comfort level with cleaning/manufacturing practices of particular food companies. 

Awesome Egg Free, Dairy Free, Nut Free Chocolate Chip Cookies

1 3/4 cups flour 

1/2 teaspoon baking soda 

14 tablespoons unsalted dairy free butter, (I prefer Fleischmann's unsalted margarine but this is our comfort level after years of using it ) 

3/4 cup brown sugar 

1/2 cup granulated sugar 

1/2 tablespoon vanilla extract 

1 teaspoon of salt

1 pinch of sea salt 

3 teaspoons of egg replacer packed (I like EnerG brand)

3 tablespoons of warm water 

Half bag of Divvies chocolate chips, or Enjoy Life, also love Pascha and Equal Exchange brands (or any egg, dairy, nut free brand) 

 

Preheat oven 350 degrees. 

Melt margarine in microwave, to almost completely melted. Cream together with sugars and vanilla. In separate bowl, mix egg replacer and water. Add to the mix and use mixer to thoroughly blend. Add salt and blend. In separate bowl, sift together flour and baking soda. Add in small increments to wet mixture, blending with mixture until well mixed. Fold in chocolate chips, and finish with a sprinkle of sea salt. Refrigerate for 10 minutes. 

On greased cookie sheet, form 1 inch balls of cookie dough two inches apart. Bake 1 dozen at a time, 11-13 minutes- until golden brown and slightly firm. Let cool. Makes 20-24 cookies.

TheHoly Grail Cake (AKA Wacky Cake)

This is the tried and true go-to vegan cupcake or cake cake recipe for food allergy moms! It is NOT mine, but passed onto me by another picky allergy mom, tired of the chemical taste of fake butter and crumbling, jiggly treats.  Plus all of the ingredients are found right in your cupboard. See the recipe below.

Egg Free, Dairy Free, Nut Free Chocolate Wacky Cake (The Holy Grail)

 

3 Cups of Flour

2 Cups of Sugar

2 teaspoons of Baking Soda

1 teaspoon of Salt

6 Tablespoons of Cocoa Powder

1/3 Cup of Oil

2 teaspoons of Vanilla

2 Cups of Water

2 Tablespoons of Vinegar

 

Preheat oven to 350 degrees. Mix all dry ingredients first. Then add oil and vanilla to dry ingredients, mix briefly. Add water and vinegar last and blend all together. Put in a greased and floured 9X13 baking pan (not glass) for 30 min or until toothpick comes out clean. (My cake finished in exactly 30min, so you might want to check yours a little earlier)

Note: If you prefer vanilla just exclude the cocoa powder.