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Johannesburg, South Africa

©2017 by MommaBlogga.

Allergy Free Recipies

Egg and lactose free recipes from my family to yours!

Egg Free Dutch Baby

Contains  Dairy

I have been really excited to try this recipe ever since I saw Ayesha Curry make it on the Food Network. A Dutch Baby is a buttery, puffy, crisp, yet cakey, pancake made in the oven. You serve it with a heap of fruit on top and a smattering of cream or with a generous dollop of jam. It looked so delicious, I couldn’t wait to make it for my kids for Sunday breakfast.


However, my version has to be egg free, which is a big problem for this recipe. A Dutch Baby should be puffy, crispy and light; all things that egg free cakes are not. I used oil and water as an egg substitute of sorts. My recipe was a bit of a flop, a tasty flop, but a flop no less. I only share it here as the kids absolutely loved it. Our version had no puffy, crispy edges, instead it was dense and flat. I should call it a Dense Baby, (insert laugh). I will carry on and make a true Dutch Baby soon. Hope you enjoy!

(Centre image is a true Dutch Baby, the side images are of my Dense Baby.)

INGREDIENTS

  • 3 tablespoons of unsalted butter 

  • ½ cup of flour

  • ¼ teaspoon of salt

  • 2 tablespoons sugar

  • 1 cup of full cream lactose free milk

  • 4 tablespoons of oil mixed with 4 tablespoons of water

  • 1 teaspoon of vanilla essence

  • 2 tablespoons of jam for garnish

  • 1 tbsp (7g) powdered sugar garnish


INSTRUCTIONS

  1. Preheat Oven to 200 C.

  2. In a medium bowl whisk together the flour and the milk until smooth, then add the oil and water mixture, salt, sugar and vanilla. Whisk to combine and then set aside.

  3. Place butter in an oven safe skillet or cake tin, place it in the pre-heated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open!) and allow pancake to bake for 16-18 mins.

  4. Remove from oven, and dust with powdered sugar. And add jam or toppings of your choice.

  5. Cut into wedges and serve warm.

Baklava

We made this sticky, honied treat during Bee Week at school a couple of week ago. I was so surprised that it was so easy to make. My little people do not like nuts so we used shredded coconut as our filling, but it was just as delicious. Enjoy!

 

For the Baklava

  • 4 cups sweetened shredded coconut

  • 2 teaspoons pure vanilla extract

  • 1/4 cup honey

  • 10 Phyllo Sheets, divided

  • 1 tablespoon of coconut oil

  • 2 tablespoons Cinnamon

  • 1 teaspoon of Nutmeg

  •  

For the Syrup

  • 1 cup water

  • 1-1/2 cups sugar

  • 2 tablespoons fresh lemon juice

 

Instructions

1.     Preheat the oven.

2.     Combine coconut, vanilla, cinnamon, nutmeg and honey in a bowl, mix well and set aside.

3.     Lightly grease a glass cooking dish.

4.     Layer 10 pieces of Phyllo sheets, brushing each sheet with the melted coconut oil and sprinkling the coconut mixture generously before adding the next.

5.     Sprinkle the reaming coconut mixture over the top of the dough.

6.     Cut the baklava. You can cut the baklava into a diamond pattern, squares or triangles.

7.     Bake for 20 to 25 minutes, or until golden.

8.     Remove from oven and let completely cool.

9.     In the meantime, prepare the syrup.

10.  Combine water and sugar in a saucepan and bring to a boil add an extra tablespoon of honey; lower heat to a simmer, and continue to cook for 15 minutes.

11.  Remove from heat and stir in the lemon juice.

12.  Pour the hot syrup over the completely cooled baklava.

13.  Let stand, uncovered, for 6 hours or overnight or in our case 5 minutes.

Egg Free Dutch Baby

Contains  Dairy

I have been really excited to try this recipe ever since I saw Ayesha Curry make it on the Food Network. A Dutch Baby is a buttery, puffy, crisp, yet cakey, pancake made in the oven. You serve it with a heap of fruit on top and a smattering of cream or with a generous dollop of jam. It looked so delicious, I couldn’t wait to make it for my kids for Sunday breakfast.

 

However, my version has to be egg free, which is a big problem for this recipe. A Dutch Baby should be puffy, crispy and light; all things that egg free cakes are not. I used oil and water as an egg substitute of sorts. My recipe was a bit of a flop, a tasty flop, but a flop no less. I only share it here as the kids absolutely loved it. Our version had no puffy, crispy edges, instead it was dense and flat. I should call it a Dense Baby, (insert laugh). I will carry on and make a true Dutch Baby soon. Hope you enjoy!

(Centre image is a true Dutch Baby, the side images are of my Dense Baby.)

INGREDIENTS

  • 3 tablespoons of unsalted butter 

  • ½ cup of flour

  • ¼ teaspoon of salt

  • 2 tablespoons sugar

  • 1 cup of full cream lactose free milk

  • 4 tablespoons of oil mixed with 4 tablespoons of water

  • 1 teaspoon of vanilla essence

  • 2 tablespoons of jam for garnish

  • 1 tbsp (7g) powdered sugar garnish

 

INSTRUCTIONS

  1. Preheat Oven to 200 C.

  2. In a medium bowl whisk together the flour and the milk until smooth, then add the oil and water mixture, salt, sugar and vanilla. Whisk to combine and then set aside.

  3. Place butter in an oven safe skillet or cake tin, place it in the pre-heated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open!) and allow pancake to bake for 16-18 mins.

  4. Remove from oven, and dust with powdered sugar. And add jam or toppings of your choice.

  5. Cut into wedges and serve warm.

Simple Corn Fritter 

Egg and Dairy Free

This recipe couldn't be more simple or more delicious!

The key is the fry the fritters in a good knob of salted butter (this isn't exactly dairy free preparation, but the fritters are dairy free).

This recipe is for a small batch of about a dozen fritters.

Ingredients:

1/2 cup sweet corn

1/2 cup self raising flour

1/4 cup dairy free "full cream" milk

thyme, salt, white pepper to taste

Instructions:

Sift the dry ingredients into a bowl, stir in the milk to make a smooth, but thick paste

 

Stir in the sweetcorn

 

Fry spoonfuls in hot, melted butter until golden on both sides.

Carrot Cake

Egg and Lactose Free

This was my fist time making carrot cake. I never really eat it as it always has raisins in it and way too much carrots for my liking. This was great because we were able to make it according to our taste. It was so moist and delicious. Of course we did our allergy free spin on things and it was quite a treat.

Ingredients

  • 2 cups self raising flour

  • 2 tsp. baking powder

  • 1/2 tsp. salt

  • 3 tsp. ground cinnamon

  • 1/2 tsp. nutmeg

  • 1 1/4 cups oil

  • ¼ cup lactose free milk

  • 1 cup muscovado sugar

  • 2 tsp. vanilla

  • 1/2 finely grated carrots

  • ½ teaspoon almond extract

  • 1 teaspoon vanilla essence

For the Frosting

  • A squeeze of lemon

  • Lactose free milk

  • Vanilla essence

  • Icing sugar

 

Method

  1. Preheat oven to 325°F. Prepare one loaf tin by lining with parchment or wax paper.

  2. Mix together in a bowl together flour, baking soda, baking powder, salt, cinnamon and nutmeg.

  3. In a bigger bowl, whisk together oil, sugars, and vanilla for about minute or so.

  4. Add the dry ingredients to the wet mixture and mix for about 2 minutes more.

  5. Add the grated carrots. 

  6. Pour batter in prepared cake pan and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then frost. 

  7. To make the frosting: In a bowl mix together lactose free milk and icing sugar until at the required consistency.   Add vanilla and a few squeezes of lemon juice. 

Kinda Chocolate Mousse

Egg and Lactose Free

Admittedly, this one was not a kid's favourite, but I loved it! Trying to eat healthy leaves me wanting a chocolate kick every so often and this guilt free treat really hits the spot. 

Ingredients

1 cup of lactose free plain yoghurt

3 tablespoons honey

1 tablespoon coco powder

1-2 tablespoons smooth peanut butter

 

Method

Mix up all the ingredients. Pour into your serving dish and sprinkle with chocolate chips. Serve chilled.

Egg and Lactose Free Oreo Ice Cream Cake

My son recently saw me tucking into a scrumptious Oreo ice cream sandwich and he asked me to make him one that he could eat. So here it is, our version of an Oreo Ice Cream Cake, adapted from a recipe on  like-home.co.za.

This is a really indulgent recipe and by no means is it a healthy option for anyone, but it is lactose and egg free! To my surprise Oreos are egg and dairy free, pity I only discovered this now, I just assumed that creamy white delicious filling was dairy based. This was a real hit and the kids couldn’t believe they were eating a cake made of ice cream, kids are so awesome in their innocent wonder of the smallest things, I just love it!

Ingredients

For the base

  • 300g ginger biscuits

  • 100g dairy free milk chocolate chips

  • 100g coconut oil

  • 3 tablespoons muscovado sugar

For the filling

  • 1 l lactose free vanilla ice cream

  • 100g Oreo cookies

Method

  1. Roughly crush the biscuits in a food processor or blender, add the coconut oil, chocolate chips and muscovado sugar. Mix until the mixture is moist and combined enough to press around a pie dish.  

 

2. Use your fingers to press the biscuit mixture all around the pie dish creating a shell for the ice cream filling. Place in the freezer for 30 minutes.

3. Allow the ice cream to soften outside of the freezer for about 20 minutes. In a separate bowl, mix the ice cream with bits of crushed Oreos. Just roughly break the Oreos up with your hands.

4. Transfer the ice cream mixture into the biscuit shell. Decorate as desired with Oreos or chocolate chips. Place in the freezer until ready to serve. Before serving allow the cake to sit for at least 10 minutes until it is soft enough to slice and serve.

Depression Cake

This cake was believed to have been commonly made during the Great Depression. The ingredients include no milk, sugar, butter or eggs, because the ingredients were then either expensive or hard to obtain. It also is mixed and baked in the same dish.

In a glass oven proof dish combine the following ingredients:

2 cups of self-raising flour mixed with a half a cup of sugar (I didn’t use any sugar)

Make 3 wells in the dry ingredients; large, medium and small

In the large well pour in 1 cup of water, in the medium well pour in 3 tablespoons of oil in the small well add 1 teaspoon of vanilla essence

 

Mix it all up and pop in the oven for about 20 minutes.

 

Enjoy!

Natural Fat Burner

This is a fat burning, anti bloat, miracle tonic. Let it sit in the fridge over night, sip it through out the day. Be sure to finish the entire 2.2 litres and thank me later.

I lost bloat and weight thanks to this wonder. It is especially great after a hectic weekend of bad eating and drinking choices.

Recipe:

2.2 l water

2 medium pieces of ginger 

Juice of a large lemon

1 stick of cinnamon

I put the ginger and lemon in my juicer and then add to the water. Alternatively, one could slice the ginger and put it in the water with slices of lemon. The choice is yours. Then pop in one stick of cinnamon into your water, lemon, ginger mixture.

Drink through out the day evening and enjoy.

Cinnamon Swirls

Since cutting out added sugars in the week we are all left feeling a bit flat.So I made these cinnamon swirls to satisfy the craving without any added sugars.

 

They are far from healthy but not nearly as bad as some of the sugary treats we used to enjoy.

All you have to do is defrost

puff pastry and paint it with melted butter and a few sprinkles of cinnamon. Next, roll and slice. For an extra cheat: add a squirt of honey or a sprinkle of sugar if you must.

I love these because they are an egg free sweet treat for my kids. 

Egg and Dairy Free Chocolate Cake

1.5 c flour

1 c sugar

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 tsp vinegar

1 tsp vanilla

1/3 cup oil

1 c cold water

Combine ingredients and pour into greased pan or muffin tin. Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes possibly. 

Enjoy. 

Credit: milkallergy mom

BestRecipes Team

Dairy and Egg Free Herby Meatballs

This is an easy recipe and as a bonus it makes two great meals.

For lunch the kids enjoyed the meatballs with hand cut chips and fresh veg. Then for diner we added pasta sauce and wholewheat spaghetti.

The recipe is:

lean mince

1/4 cup lactose free milk

1 tablespoon coconut oil

Add your favourite fresh herbs and spice to taste.

Enjoy!