HELP??? - Peanut Allergy Information

HELP???

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I need serious help. I have prepared many egg and peanut free deserts - DD is PA and EA - everything is terrible. Cupcakes and cakes sink in the middle and are sooooo greasy-I hate cooking with or eating oil and grease. I have the egg substitution list and substitute, but not working properly. Also, my frostings come out looking weird, not smooth and creamy. Any suggestions or yummy desert recipes, specifically, cupcakes, frosting, choc. chip cookies and sugar cookies? Also, can anyone recommend a great all purpose cook book? Thanks!

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 15, 2005

Recently one of my office-mates made a vegan chocolate cake that absolutely [b]rocked[/b]. I keep asking her for the recipe, and she keeps forgetting. As soon as I get it I'll post it here. She said she used mashed bananas and apple sauce in place of eggs and butter.

Amy

On Jul 15, 2005

I just raised this thread for you, I believe a lot of them were egg free and peanut free.

[url="http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000479.html"]http://uumor.pair.com/nutalle2/peanutallergy/Forum15/HTML/000479.html[/url]

On Jul 15, 2005

Anyone know of egg substitutes as referred in the link that you can purchase that are 100% egg free - using soy milk, extra oil, more baking powder, etc. is not working. Oh, and where can you purchase it. Thanks.

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 15, 2005

Quote:

Originally posted by livsmom: [b]Anyone know of egg substitutes as referred in the link that you can purchase that are 100% egg free - using soy milk, extra oil, more baking powder, etc. is not working. Oh, and where can you purchase it. Thanks.

[/b]

Ener-G Egg Replacer is an egg-free substitute. It works pretty well in recipes. Can be found in some large supermarkets, health food stores, on-line, etc. Bakin' Without Eggs is a pretty good cookbook but I've found that it is often trial and error with all recipes. Most of the time I just try recipes that call for only one or two eggs and use the egg replacer instead. Good Luck baking!

------------------ Jodi mom to: Dominic 5/22/01 NKA Zachary 3/18/03 Peanuts, Dairy, Eggs & Penicillin

On Jul 15, 2005

Livsmom - I posted a recipe for Cranberry/White Chocolate Chip/Oatmeal cookies a while back. No eggs, and they are really good. Could be modified to make a regular chocolate chip/oatmeal cookie I think. I'll reraise it for you.

On Jul 15, 2005

I use 1/4 to 1/3 cup apple sauce and one tsp of baking powder for each egg replaced.

------------------ Karalot

On Jul 15, 2005

Chocolate-Cherry Cake

1 2/3 c All purpose flour 1 1/2 c Sugar 3/4 c Dutch process cocoa powder 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 1/2 c Soymilk 1/4 c Canola oil 1 c Dried cherries Cooking spray Powdered sugar

Preheat oven to 350. Combine dry ingredients with a whisk in a large bowl. Combine wet ingredients, add to dry ing. Stir until moist, add cherries. Spray 10" springform pan with cooking spray. Bake at 350 for 45 min. or until edges begin to pull away from sides of pan. Remove outer ring of pan, and let cake cool. Sprinkle with powdered sugar.

On Jul 15, 2005

Oatmeal Chocolate Chip Cookies

3/4 c flour 1/2 tsp baking powder 1/4 tsp salt 1/2 c Earth Balance margarine (dairy, trans-fat free) 1/2 c dark brown sugar 1/4 c granulated sugar 2 Tbsp baby food prunes 1 Tbsp soymilk 1 tsp vanilla extract 1 1/4 c quick oats 1 c semi-sweet chocolate chips (or raisins)

Preheat oven to 375. Combine flour, baking powder and salt in small bowl. Beat margarine, brown sugar and white sugar in large bowl. Beat in prune puree, soymilk and vanilla. Gradually add flour mixture. Add oats, stir in chocolate chips (or raisins.) Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375 for 9 to 11 min (depending on how chewy you like them) let stand one minute, remove to paper towels to cool. Makes about 2 dozen.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 15, 2005

Double Layer Birthday Cake (from FAAN)

3 c cake flour 1 3/4 c sugar 1 1/4 c water 1/2 c Earth Balance shortening (transfat free) 3 Tbsp water, 3 Tbsp canola oil, 2 tsp baking powder; mixed together 2 1/2 tsp baking powder 1 tsp salt 1 1/2 tsp vanilla extract

Preheat oven to 350. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approx. 4 min. Pour batter into pans, bake 40-45 min. until cake tester inserted in center comes out clean. Cool in pans 10 min before removing to wire racks. Frost when completely cooled.

Tips: When mixing the egg substitute, combine the water and baking powder first, then add the oil. Using cake flour gives this cake a lighter texture. You can use all purpose flour, but it makes a denser cake.

This recipe also makes very good cupcakes. Bake them at 350 for 25-30 min.

I use Pillsbury Creamy Supreme vanilla frosting. You can color it with food coloring drops.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 15, 2005

Chocolate Frosting

3 c powdered sugar 1/2 c cocoa powder 2 tsp vanilla 1/4 c Willow Run soy margarine (softened) 1/2 c creamy soynut butter 5 Tbsp soymilk

Mix cocoa with 1 cup of the powdered sugar, margarine, vanilla and 2 Tbsp soymilk. Mix with a mixer until smooth. Gradually add remaining powdered sugar and soymilk. Add soynut butter.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 15, 2005

I also have recipes for banana muffins, blueberry muffins, cornbread muffins, zucchini bread, date pudding-cake, apple pie, and pie-dough cookies (kid favorite) if you're interested. My recipes are all egg, peanut and dairy-free.

Here is another egg substitute list (in case you don't have all of these)

1. 2 Tbsp water, 1 Tbsp canola oil, 1/2 tsp baking powder.

2. 1 Tbsp flaxseed (ground in coffee mill), 3 Tbsp warm water.

3. 1 Tbsp gelatin or fruit pectin, 3 Tbsp warm water.

4. 3 Tbsp yogurt or sour cream

5. 3 Tbsp applesauce, or other pureed fruit or vegetable

6. 1 1/2 tsp EnerG egg replacer, 2 Tbsp water.

Good luck! Cathy

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 15, 2005

If baked goods come out too crumbly, you can try adding 1/2 tsp of xanthan gum. It makes the batter/dough really stretchy and helps it stick together. I found xanthan gum at Whole Foods.

Cathy

On Jul 16, 2005

Quote:

Originally posted by Momcat: [b]I also have recipes for banana muffins, blueberry muffins, cornbread muffins, zucchini bread, date pudding-cake, apple pie, and pie-dough cookies (kid favorite) if you're interested. My recipes are all egg, peanut and dairy-free.

Here is another egg substitute list (in case you don't have all of these)

1. 2 Tbsp water, 1 Tbsp canola oil, 1/2 tsp baking powder.

2. 1 Tbsp flaxseed (ground in coffee mill), 3 Tbsp warm water.

3. 1 Tbsp gelatin or fruit pectin, 3 Tbsp warm water.

4. 3 Tbsp yogurt or sour cream

5. 3 Tbsp applesauce, or other pureed fruit or vegetable

6. 1 1/2 tsp EnerG egg replacer, 2 Tbsp water.

Good luck! Cathy

[/b]

Cathy: Would love these recipes, thank you!

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 16, 2005

Quote:

Originally posted by Momcat: [b]If baked goods come out too crumbly, you can try adding 1/2 tsp of xanthan gum. It makes the batter/dough really stretchy and helps it stick together. I found xanthan gum at Whole Foods.

Cathy[/b]

Not sure if we have a Whole Foods around here? Anyone know where else I could purchase xanthan gum? Can you order it on line if not at a store? Thanks!

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 16, 2005

You could check GNC, they have EnerG products and flax seed. Maybe they also have xanthan gum.

I think you could probably find it online as well.

Cathy

On Jul 16, 2005

Zucchini Bread

2 c grated zucchini 1 1/2 Tbsp EnerG egg replacer mixed with 6 Tbsp water 1/2 c applesauce 1/4 c canola oil 1 c sugar 2 tsp vanilla extract 3 c all purpose flour 1 tsp baking soda 1 tsp baking powder 1 Tbsp cinnamon 2 tsp nutmeg

Preheat oven to 350. Combine flour, baking soda, baking powder, cinnamon and nutmeg. Stir remaining ingredients together in a large bowl. Add flour mixture and stir well. Pour batter into a 8 1/2" x 4 1/2" nonstick loaf pan (or coat a loaf pan with cooking spray.) Bake for 50-60 min.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 16, 2005

Cornbread muffins

1 pkg Jiffy corn muffin mix 1 1/2 tsp EnerG egg replacer mixed with 2 Tbsp water 1/2 c applesauce 1/3 c soymilk

Preheat oven to 400. Line muffin pan with paper baking cups. Blend ingredients--batter will be slightly lumpy. Fill muffin cups 1/2 full. Bake 15-20 min, or until golden brown. Makes 9 muffins.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 16, 2005

Apple Pie

Filling:

6 medium apples (I like to use 4 golden delicious and 2 granny smith) 3/4 c sugar 2 Tbsp flour 1 Tbsp cornstarch 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cardamom 1/2 tsp salt 2 tsp lemon juice 1 tsp vanilla extract 2 Tbsp soy margarine

Peel, quarter and core apples. Slice into 1/4" thick slices. Place apples in a deep skillet. Sprinkle lemon juice and vanilla over apple slices. Combine sugar, flour, cornstarch, spices and salt in a small bowl. Sprinkle sugar mixture over apple slices, stir until coated. Cook apple mixture over medium heat until it thickens and apples are softened a little.

Crust:

2 cups all purpose flour 2/3 c REFRIGERATED Earth balance shortening 1/2 tsp salt 12 Tbsp ICE water

Combine flour and salt. Cut in shortening with a pastry cutter until lumps of shortening are pea sized. Sprinkle ice water over the dough 3 Tbsp at a time. Toss with fork. Keep adding ice water until dough sticks together (how much you need will depend on the flour and the humidity.) Preheat oven to 350. Roll out half the dough on floured wax paper. Turn onto a large pie plate. Add pie filling. Dot with margarine. Prepare top crust. Wet edges of bottom crust with water. Turn top crust onto pie and seal edges by pinching (or flatten with a fork.) Cut vent holes in top of pie. Sprinkle with sugar if desired. Bake at 350 for 30 min until crust is done.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 16, 2005

Pie Dough Cookies

Use half the recipe for the pie crust above to make dough. Let the kids roll it out on a floured table and use cookie cutters to make shapes. Transfer cookies to a baking sheet. Decorate with colored sugar, sprinkles or candies. Bake at 350 for 10-15 minutes (depending on how thick they are.)

Quick variation: Roll out dough and place on baking sheet. Sprinkle with cinnamon and sugar. Cut into 4" long, 1" wide strips. Separate strips slightly before baking.

On Jul 16, 2005

Banana Muffins

3 ripe (or overripe!) bananas 1/4 c orange juice 1/4 c canola oil 2 Tbsp wheat germ 3/4 c sugar 2 c flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt

Preheat oven to 350. Mash bananas with fork or potato masher in large bowl. Add orange juice, oil, sugar and wheat germ. Mix flour, baking soda, baking powder, and salt in a separate bowl and add to banana mixture. Stir together gently. The batter will be thick, but should not be dry. If batter is too dry, add a little more orange juice (this depends on the size and moisture content of the bananas.) Line muffin tin with paper muffin cups. Spoon batter into muffin cups 3/4 full. Top each muffin with a few raisins or dried cranberries or sprinkle with cinnamon sugar if desired. Bake 20 min. Makes 1 dozen. To make the mini muffins bake for 15 min.

On Jul 16, 2005

Blueberry Muffins

1/2 c quick oats 2/3 c orange juice 1 mashed banana 1/4 tsp nutmeg 1/4 c canola oil 2 c Reduced Fat Bisquick 1/2 c sugar 1 c. fresh blueberries

Preheat oven to 425. Mix first 5 ingredients well. Add Bisquick, sugar--mix gently but thoroughly. Fold in blueberries. Spoon into paper lined muffin cups. Bake for 15 min. Makes 1 1/2 dozen.

Optional:

Lemon Icing:

2 Tbsp fresh lemon juice (about 1/2 lemon squeezed) dash of vanilla extract 1/4 c powdered sugar (enough to make icing that drips from the spoon.)

Let muffins cool 3-5 min. Drizzle with icing. Serve warm.

On Jul 16, 2005

Chocolate Icing

2 c sugar 2 oz unsweetened baking chocolate (Hershey's) 2 Tbsp white corn syrup 3/4 c soymilk 2 Tbsp soy margarine 1 tsp vanilla extract

In a sauce pan combine sugar, chocolate, corn syrup and soymilk. Stir until sugar is dissolved then cook without stirring until mixture is 234-240 degrees on a candy thermometer. Stir in margarine. Remove from heat and place in a pan of cold water until cool enough to touch. Add vanilla. Beat with a mixer until icing is a spreadable consistency. Icing will harden when cool.

------------------ Mom to 6 yr old PA/TNA daughter and 2 1/2 yr old son who is allergic to eggs.

On Jul 16, 2005

Here's what I've learned about baking without eggs:

Eggs perform different functions in different dishes. They provide binding, leavening, moisture, and richness. Try to identify what aspect of eggs you need to replace in each recipe.

For richness, you can add more oil or shortening or sour cream.

For leavening, add more baking powder or use egg replacer.

For moisture add oil, milk, or applesauce.

For binding, try banana, ground flaxseed or xanthan gum (the potato starch in egg replacer helps bind, too.)

You may need to use a combination of these approaches. Experiment until you get the result you want.

Without eggs, thin batters will sink in the middle. Thick batter stays up by itself and will rise a little with some baking powder.

Be careful about adding too much baking powder or baking soda--it can make things very salty! Try reducing, or eliminating the salt if you need to add baking powder.

In my experience, it is very difficult to reproduce a merengue or custard. You might be able to get a custard-like texture using gelatin.

Tell yourself that baking ingredients are much cheaper than store bought baked goods. So you can afford to experiment!

On Jul 17, 2005

Many, many thanks to all of you for providing lots of fun and what appear to be yummy recipes. And thanks for your input on egg substitutions. It's so tough cooking without eggs.

Many special thanks to Momcat who provided many recipes for me to try. Thank you so much!

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 17, 2005

You're welcome! I've just been waiting for someone to share these with. I've been working on baking without eggs for 5 years, now.

Cathy

On Jul 17, 2005

There are so many cookbooks out there for people with allergies - definitely not a BAD thing - however, can you recommend a great first cookbook for someone with a child with PA and EA?

Also, any great dinner recipes anyone would like to share while I am awaiting ordering a cookbook - running out of dinner ideas as well! Can't wait to get a cookbook!

Thanks!

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 17, 2005

Momcat, Thanks for adding in all these recipes!! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] I'm going to try them too! YUMMY!

On Jul 18, 2005

Baked all day yesterday and still - yuck, yuck, yuck! Important to note that I have not yet tried the recipes posted here. The ones I tried yesterday were Rainbow cookies and some other cookie, I neglected to print the name. Not sure where I got them, I think some other website, anyway, they were terrible. Real dry, took thick. But I finally made something yummy! I used the recipe off the Hershey chips bag and substitued the eggs. The cookies are the best I have made so far. Did have a slight problem perhaps you can help me with. I cut back on 1 TBLS of oil in the substitution and added a little extra baking powder as suggested. My dough was a little loose, perhaps slightly runny. What could have I done to thicken it without removing the flavoring, more flour? When cooked, the spread so much they became real thin, but the taste was YUMMY - that IS the important thing! I would recommend this to all of you. If you need the recipe, I will post it and you can work out the eggs if your child is EA also!

Kym

------------------ Kym Mom of 2 1/2 year old daughter with peanut and egg allergies

On Jul 18, 2005

Hi Kym!

I've found that for cookies, you can get away without eggs altogether. Cookies are already quite rich and don't need to rise much. A little moisture is needed to mix the cookie dough, so I like to use a couple of tablespoons of applesauce or other fruit puree. For chocolate chip cookies, prune puree tastes great (sounds weird, but trust me!) Those little tubs of applesauce are handy for this purpose, as are jars of babyfood fruit.

Keep experimenting... Your instincts are getting better. You knew that would be too much oil!

Cathy

On Jul 18, 2005

Oh, I forgot to mention--

I think the acid in the fruit puree helps to activate the baking powder (or baking soda) to help the cookies rise a bit.

On Jul 20, 2005

I just went to "google" and typed in "eggless chocolate chip cookies" and it came up with a whole page of interesting sites for recipes to check out.

On Aug 22, 2006

raising - just discovered these!

On Aug 22, 2006

These are our favorite Chocolate chip cookies 1/2 c brown sugar 1/3c granulated sugar 1/2 c butter or marg. 2 tsp vanilla 3 tbsp vegtable oil(I use canola) 1 1/2 c flour(I use wheat) 2 tsp baking soda 6 ounces chocolate chips Cream butter and sugars add vanilla and oil, mix til well blended add flour and baking soda mix well . Add chocolate chips and spoon on to cookie sheet and bake for 8-10 minutes.

On Oct 31, 2006

Raising for those looking for eggless recipes.

Cathy

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