Alternative choices for those living with food allergies....recipes to delight!

First published in 1901 by the Boston Cooking School...

Eggless Chocolate Cake

Ingredients

1 2/3 cups flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup melted butter
1 1/2 teaspoons vanilla

Directions

1 Sift dry ingredients together.

2 Beat in other ingredients and mix til smooth.

3 Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes.

4 Frost with favorite of choice.

Milkless, Eggless, Butterless Spice Cake

Ingredients

1 1/4 cups flour
3 teaspoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon salt
1 cup brown sugar
1/3 cup oil
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup water (approximately)

Directions

1 Stir together flour, cornstarch, baking soda, spices and salt.

2 Cream sugar, oil, lemon juice and vanilla.

3 Add flour mixture to sugar mixture, a little at a time, alternating with up to 1 cup of water.

4 Mix briskly with fork until thoroughly blended.

5 Pour into lightly greased and floured 8 or 9 inch square pan and bake at 350 degrees for 30 minutes or until cake tests done.

6 Let cool in pan.

Eggless Carrot Cake

Ingredients

1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon salt
1 cup finely grated carrot
3/4 cup water
1/2 cup melted butter or vegetable oil
2 teaspoons vanilla essence
1 tablespoon vinegar

Directions

1 Preheat oven to 350 degrees C .

2 Mix the dry ingredients and spices until well blended.

3 Add grated carrots. Stir until thoroughly blended.

4 Add wet ingredients. Mix thoroughly.

5 Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.

Eggless Chocolate Cookies

Ingredients

1/4 cup margarine
2 tablespoons oil
3/4 cup sugar
3-4 tablespoons water
1/4 teaspoon salt (scant)
1/2 teaspoon baking soda (scant)
1 cup flour
1/3 cup cocoa

Directions

Cream margarine, oil, sugar and 1 T water until light and fluffy.

Mix in remaining 2-3 T of water and beat well.

Mix dry ingredients.

Add to margarine mixture and mix until combined.

Refrigerate for 30 minutes to an hour.

Preheat oven 400°F (200°C) and grease a cookie sheet well.

Make 24 balls (can also do drop cookies).

Bake for 10 minutes, should be very puffy.

Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

Mini Chip Butter Cookies

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups butter, softened
1 cup icing (confectioner's) sugar
2 teaspoons vanilla
1 1/2 cups mini chocolate chips

Directions

Sift together flour and salt.

Cream butter, gradually beat in sugar and vanilla.

Add dry ingredients part at a time; blend until smooth.

Add chocolate chips.

Form dough into 1 inch balls, place on cookie sheet and flatten in to 2 inch rounds with bottem of glass dipped in flour.

Bake at 325 for 9-11 minutes or until edges brown.

Eggless Oatmeal Raisin Cookies

Ingredients

3 cups rolled oats
1/3 cup walnuts, chopped
1 cup raisins
1 cup water
1 1/2 cups sugar
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons vinegar

Directions

Preheat oven to 375 degrees.

Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside.

Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside.

Combine everything and mix well.

Drop one inch size balls of dough onto baking sheet, bake one sheet at a time for about 14 minutes, until lightly browned.

Cool on rack..

Eggless Pumpkin Muffins -- courtesy Jean Pare - Company's Coming

Ingredients:

2 1/2 C All purpose flour
1 C. Brown sugar, packed
1 tbsp. Baking soda
1/2 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp ground cloves
14 oz. ( 1 can) pure pumpkin
1 C. milk
1/2 C. plain yogurt
1/4 C. cooking oil.

Directions:

Measure first 7 ingredients into a large bowl. Stir, and make a well in the center.

Combine the remaining 4 ingredients in a medium bowl, then add to well in dry ingredients.
Stir until just moistened.
Fill 12 greased muffin cups.
Bake @ 375°F oven approx. 25 minutes, until wooden toothpick inserted into center of muffins comes out clean.
Let stand in pan for 5 minutes before moving to a wire rack to cool. makes 12 muffins.


I often use a loaf pan for a muffin mix, and make a loaf from it. It takes a few minutes longer to cook.