Tag Archives: egg free

Cranberry and White Chocolate Chip Oatmeal Cookies – Wheat Free, Egg Free, Dairy Free, Tree Nut Free, Peanut free, Soy Free

Baked, Dessert, Snack, Uncategorized February 1, 2024 Comments: 2

Cranberry and White Chocolate Chip Oatmeal Cookies – Wheat Free, Egg Free, Dairy Free, Tree Nut Free, Soy Free

Enjoy this fun take on a classic oatmeal cookie.

Ingredients 

  • 1 cup of dairy free shortening (I used Earth Balance soy free buttery spread)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons of water
  • 1 tablespoon of flax meal
  • 3 tablespoons of applesauce
  • 1 teaspoon of vanilla
  • 2 3/4 cups all purpose gluten free flour (I used King Arthur gluten free flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of salt
  • ¼ teaspoon xantham gum
  • 3 cups of old fashioned oats
  • 1 cup of fresh cranberries quartered (I tried this with craisins and this works if you don’t have fresh cranberries on hand)
  • 1 cup of white chocolate chips (I used Enjoy Life brand)

Directions

  1. Combine water and flax meal in a small bowl and mixed together. Then allow the mixture to sit for a few minutes until it thickens like an egg white.
  2. Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
  3. Add the flax meal and water mixture, apple sauce and vanilla to your mixture and mix until creamy.
  4. Hand stir the flour, baking soda, cinnamon, salt and xantham gum in a medium mixing bowl.
  5. Add that flour mixture into the creamed mixture and blend.
  6. Stir in oats, cranberries and white chocolate chips.
  7. put about 1 tablespoon of dough onto an ungreased cookie sheet for each cookie leaving at least 2 inches of space between each.
  8. Bake in an oven preheated to 350°F for 8 minutes, be careful not to overcook. Let stand on a cookie sheet for a few minutes before removing.

That’s my plate of view, enjoy!

Banana Bread – Wheat Free, Egg Free, Dairy Free, Tree Nut Free

Baked, Breakfast, Dessert, Snack February 26, 2016 Comments: 4

Gluten Free/Wheat Free/Dairy Free/Egg Free/Soy Free/Tree nut Free Banana Bread

Ingredients

  • 2 ½ cups gluten-free oat flourIMG_4428
  • ½ cup of brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • ½ teaspoon salt
  • 1/8 teaspoon xantham gum
  • 3 mashed bananas
  • 1/4 cup soy free/dairy free Earth Balance “buttery spread”
  • 1 tablespoon apple cider vinegar
  • 1/4 cup rice milk (or milk alternative of your choice)

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl mix all dry ingredients together. Add mashed bananas, Earth Balance butter alternative, apple cider vinegar and rice milk and mix well.
  3. Pour mixture into a greased and sugared loaf pan and sprinkle with a cinnamon sugar* blend if desired. (*Blend 1/2 tsp cinnamon with 1/2 tsp sugar and sprinkle on the bread).
  4. Bake for 30 minutes in preheated oven.

I always loved the aroma of fresh baked banana bread in the house as a child. It took much experimenting to get a recipe that could compare to what my Mom always made but did not contain eggs, wheat, and dairy! I hope your family enjoys this recipe as much as mine does!

That’s my plate of view, enjoy!

Gingersnap Cookies – Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free

Baked, Dessert, Snack December 22, 2015 Comments: 2

Gingersnap Cookies – Gluten Free, Dairy Free, Egg Free

Gingersnap Cookies

Gingersnap Cookies – Gluten Free, Dairy Free, Egg Free

This recipe is adapted from a recipe I got from my Memere. Once my daughter was diagnosed with several food allergies I had to change some ingredients to make them safe for my family. These cookies rival the originals!

Ingredients

  • 3/4 cup of shortening (diary free)
  • 1 cup sugar
  • ¼ cup molasses
  • 3 tbs. water
  • 1 tbs. flax meal
  • 2 ¼ cups oat flour
  • 3 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground clove
  • 1 tsp. ground ginger
  • ¼ tsp. xantham gum

Directions

  1. Combine water and flax meal in a small bowl and mixed together. Then allow the mixture to sit for a few minutes until it thickens like an egg white.
  2. Add first 3 ingredients and your flax meal egg substitute in a large mixing bowl and cream together.
  3. Hand stir the remaining ingredients in a medium mixing bowl.
  4. Add dry ingredients to the creamed mixture and blend.
  5. Form 1 inch balls, roll balls in sugar, place 3 inches apart on a cookie sheet. Flatten each ball with fingers.
  6. Cooked in an oven preheated to 350°F for 6 minutes, be careful not to overcook. Let stand on a cookie sheet for a few minutes before removing.

That’s my plate of view, enjoy!

Chocolate Crispy Treats – Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free, Tree Nut Free

Dessert, Snack December 22, 2015 Leave a comment

Chocolate Crispy Treats

Chocolate Crispy Treats - Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free

Chocolate Crispy Treats – Gluten Free, Wheat Free, Egg Free, Dairy Free, Peanut Free, Tree nut Free

Ingredients

  • 2 cups of Enjoy Life semi sweet chocolate chunks
  • 1 cup of crushed Enjoy Life Perky’s Crunchy Rice cereal
  • 2 tbs agave nectar

Directions

  1. Melt chocolate and agave* together in a medium sauce pan, careful not to burn.
  2. Remove from heat.
  3. Stir in ground cereal.

There are two options now. You can roll the mixture into bite size balls or spread the mixture in a jelly roll pan. Allow balls or spread to cool in refrigerator. Chocolate balls will be ready to serve and the spread will need to be cut into squares.

*If you are making the spread to make bars then you can omit the agave nectar. If you are making the balls the agave nectar helps them form their shape.

That’s my plate of view, enjoy!

Gluten Free Edible Sand for Cupcake Decorating

Baked, Dessert, Snack, Uncategorized February 25, 2015 Leave a comment

Edible Sand for Cupcake Decorating

My daughter wanted a beach themed birthday party for her 8th birthday. We live in New England and her birthday is in February so of course I had to find a way to bring the beach to her! I made my gluten-free, dairy free, egg free Spice Cupcakes with Cinnamon Icing and added edible sand and a cute paper party umbrella to each cupcake, they were adorable and she loved them!

Follow my recipe for the Spice Cupcakes with Cinnamon Icing and add the sand on top of the icing just after adding the icing while it is still tacky.

To make the sand I simply put about 1 cup of Enjoy Life Perky’s Crunchy Flax cereal in a resealable bag and crushed it with a rolling-pin until it had the look of sand. Add about 1/4 tsp. of cinnamon for flavor. Sprinkle a spoonful of sand on each cupcake and add a party umbrella.

That’s My Plate of View!

Spice Cupcakes with Cinnamon Icing

Baked, Dessert, Snack February 19, 2015 Comments: 2

Spice Cupcakes with Cinnamon Icing

These Cinnamon Spice Cupcakes are a hit every time I bake them for an event. Due to food allergies, my baking is always wheat free, gluten-free, egg free, dairy free, peanut free and tree nut free. When I make these cupcakes, inevitably someone who does not have dietary restrictions never misses a single ingredient and asks me for the recipe. Here it is!

Spice Cupcakes 

Ingredients

  • 2 ¼ cup    oat flour
  • 1 cup         sugar
  • 1 tsp.         baking soda
  • 1/2 tsp.      salt
  • 1/2 tsp.      ground allspice
  • 1/8 tsp.      xantham gum
  • 1/3 cup      oil
  • 1 tsp.         apple cider vinegar
  • 1/2 tsp.      vanilla
  • 1 cup         cold water

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, add oat flour, sugar, baking soda, salt, allspice and xantham gum.
  3. In a separate bowl or (measuring cup to save having to clean another bowl), mix the oil, vinegar and vanilla.
  4. Add the oil mixture along with the water to your dry ingredients.
  5. Mix well.
  6. Line your muffin tins and fill each one about 1/2 way.
  7. Bake for 16 to 20 minutes.

Cinnamon Icing

Ingredients

  • 1 lb Confectioners sugar
  • 2 tbsp. Earth Balance soy free buttery spread (or non-dairy shortening of your liking)
  • 1/3 cup of rice milk (or milk substitute of your liking)
  • 3/4 tsp. cinnamon
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

Directions

  1. In a large bowl mix the ingredients listed above.
  2. Add more rice milk if you want thinner icing.
  3. Spread or drizzle over your cupcakes.
  4. Sprinkle cinnamon on top of each cupcake (optional).

That’s My Plate of View! Enjoy!

Chocolate Chip Cookies

Baked, Dessert, Snack November 28, 2013 1 Comment

Gluten Free/Wheat Free/Dairy Free/Egg Free/Soy Free Chocolate Chip Cookies

IngredientsChocolate Chip Cookies

  • 2/3 cup soy free/dairy free Earth Balance “buttery spread”
  • 1 cup of brown sugar
  • 1/2 cup white sugar
  • 1 Tablespoon vanilla
  • 1/3 cup of water
  • 2 ½ cups gluten-free oat flour
  • 1 teaspoon salt
  • 1 teaspoon xantham gum
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 10 oz bag of Enjoy Life Chocolate Chips

Directions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, cream together the Earth Balance buttery spread, sugars, vanilla, and water until smooth.
  3. In a medium bowl stir together flour, salt, xantham gum, baking soda, and baking powder.
  4. Add flour mixture to the creamed mixture and mix until batter is formed.
  5. Fold in chocolate chips.
  6. Place spoonfuls of cookie batter onto ungreased cookie sheets.
  7. Bake 7 minutes in the preheated oven. Let stand on cookie sheet for three minutes before removing to cool on wire racks.

This recipe is adapted from a recipe on a package of Enjoy Life Chocolate Chips. Enjoy Life is an amazing allergy friendly company. Their products (as of the date of this post) are free of wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. Enjoy Life’s chocolate chips and chocolate chunks are favorites of this food allergy Mom because they help me bring a smile to my daughter’s face! My daughter may be allergic to milk, eggs, wheat and peanuts (among other foods), but as her Mommy I will make sure she enjoys the same treats I loved as a kid! That’s my plate of view, enjoy!

Sugar Cookies

Baked, Dessert, Snack November 25, 2013 Leave a comment

Gluten Free/Dairy Free/Egg Free Sugar Cookies

Sugar Cookies (gluten free, soy free, wheat free, dairy free, egg free)

Sugar Cookies (gluten free, soy free, wheat free, dairy free, egg free)

Ingredients

  • 3 cups oat flour
  • 1 teaspoon xantham gum
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup soy free Earth Balance “buttery spread” at room temperature
  • 1 ½ cups white sugar
  • 1 “egg” (substitute with flax meal) mix 3 tablespoons of water with 1 tablespoon of flax meal (must be meal not whole flax) mix together and let it sit for 3 minutes until it forms a gel similar to egg whites.
  • 2 teaspoons vanilla

Directions

  1. Preheat oven to 375 degrees F. In a medium bowl stir together flour, xantham gum, baking soda, and baking powder.
  2. In a large bowl, cream together the Earth Balance buttery spread and sugar until smooth. Add in your flax meal gel (the “egg”) and vanilla. Blend in the dry ingredients. Roll dough into balls (teaspoon size or larger if you like bigger cookies) and place onto ungreased cookie sheets.
  3. Bake 7 to 9 minutes in the preheated oven. Let stand on cookie sheet for two minutes before removing to cool on wire racks.

This recipe also works very well with a Spritz Cookie Press.

Cupcakes – gluten free, dairy free, egg free

Dessert, Snack July 26, 2013 1 Comment

Cupcakes - wheat free, gluten free, egg free, dairy free, peanut free

Cupcakes – wheat free, gluten-free, egg free, dairy free, peanut free

Every child deserves to have delicious cupcakes. Even children like my daughter who have life threatening food allergies to wheat, diary and eggs. As a mom who loves to bake, I felt that it was my duty to seek out the best possible cupcake recipe for her! Living with food allergies is hard enough, I didn’t want her to feel left out being the only kid at a birthday party with out a yummy cupcake.

After lots of trial and error experimenting with gluten-free cake mix and egg alternatives I found an amazing recipe. Thanks to Emily Hendrix and her Sophie-Safe Cooking cookbook, my daughter and my whole family can safely enjoy delicious cupcakes. These cupcakes are so good that people don’t realize they are eating a wheat, egg, and dairy free food. I made one change to the recipe by adding an 1/8 tsp of xantham gum to the dry ingredients. Adding xantham gum helps to keep the cupcakes from crumbling.

Chocolate Cupcakes

Adapted from Sophie-Safe Cooking by Emily Hendrix

2 cups        oat flour
1 cup         sugar
1/4 cup      cocoa powder
1 tsp.         baking soda
1/2 tsp.      salt
1/8 tsp.      xantham gum
1/3 cup      oil
1 tsp.         apple cider vinegar
1/2 tsp.      vanilla
1 cup         cold water

Preheat oven to 350°F. In a large bowl, mix oat flour, sugar, cocoa powder, baking soda, salt, and xantham gum. In a measuring cup measure the oil. I like to save having to wash a second bowl by adding the vinegar and vanilla to the oil in the measuring cup. Add the oil mixture to your dry ingredients, then add the cold water and mix well.

Line your muffin tins and fill each one about 1/2 way. Bake for 16 to 20 minutes.

I highly recommend the Sophie-Safe Cooking book. This is a very uncomplicated cookbook for any family dealing with multiple food allergies. The recipes are very simple and very family friendly. So far every recipe I have tried has been a hit with my daughters and my husband. Buy it as a gift for a food allergy family you know and they just might thank you with a batch of these yummy cupcakes! 

That’s my plate of view. Enjoy!