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...ALLERGY FREE COOKING
The following recipes are easy and delicious alternatives to the everyday ones we grew up with. If you know someone with a food allergy, there are many different ways to treat them to the meals and desserts they may not get to enjoy otherwise.
We hope that you enjoy them as well. They have been taste tested and approved by our family. This first recipe is one we came across while our son's girlfriend, Debbie was visiting with us. Thanks to her we found the depression era cake recipe that follows. During the depression, there was a serious shortage of fresh ingredients such as eggs. Since Debbie has an egg allergy, this recipe is perfect. We all loved it as well. Enjoy! Crazy Chocolate Cake ( Thanks to allrecipes.com) 3 cups all-purpose flour 2 cups white sugar (organic is great) 1 tsp. salt 2 tsp. baking soda 1/2 cup unsweetened cocoa 3/4 cup vegetable oil 2 tbl. distilled white vinegar 2 tsp. vanilla extract 2 cups cold water 1. Sift flour, sugar, salt, soda and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second and vanilla into third well. Pour cold water over all and stir very well with a fork. 2. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite frosting/icing. The cake comes out moist and delicious. It has a brownie/cake like consistency. Great with Peanut Butter frosting. (recipe follows) Peanut Butter Frosting (thanks to allrecipes.com) 1/2 cup butter, softened 1 cup creamy peanut butter 3Tbl. milk (or more if needed) 2 cups powdered sugar Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, start adding in the milk one tablespoon at a time until all of the suger is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get smooth and fluffy. Frost your cake after it is completely cooled. Egg Free, Wheat Free Snickerdoodles (thanks recipezaar.com for basic recipe) 1 cup margarine 1 cup sugar 1 1/2 tsp vanilla 1 tsp baking powder 2 tsp cream of tartar 1/8 cup water (add more if needed, dough should be stiff but workable) 2 eggs, or ( replacement for 2 eggs) 2 tsp baking soda 2 Tbl white vinegar 2 Tbl water 2 1/2 cups flour (sifted), or (replacement for regular flour) 1 3/4 cup rice flour 3/4 cup soy flour Cream margarine and sugar, then add all the wet ingredients and the 2 eggs or the egg substitute. Mix with the sifted dry ingredients. Refrigerate dough for at least 1 hour. Roll dough into walnut sized balls and then roll them in the sugar cinnamon mix. 1/4 cup sugar 1/8 cup cinnamon Bake them at 400 degrees for 8 to 10 minutes. Let cool for a minute, then transfer to wire rack to finish cooling. We hope that your family enjoys these as much as our has. NEW! Eggless Pancakes (Thanks to our Debbie and Recipezaar.com) 1C. Flour 3T. Sugar 2 1/4 T. Baking powder 1/4 t. Salt 21/4 T. Applesauce 1C. Water (add more if too thick) 1t.Vanilla (if desired) Mix flour, sugar, baking powder, and salt together in a medium mixing bowl. Add the water and applesauce, mix well. Cook on medium high in a greased skillet or griddle. Flip when bubbles start to form on top of pancake. This recipe makes the best cakes. They are between a regular pancake and a crepe. Hope you love them. |
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