I must say, I've become accustomed to baking egg, dairy and nut free so much so that I almost forgot what it's like to put eggs in cake batter or cookie dough. But I find it quite a challenge to bake without dairy, eggs, nuts, sugar and fat. The problem with many fat free recipes is that they rely heavily on sugar or eggs. The same happens with sugar free recipes. Just go take a peek at Splenda's web site. It is loaded with some mouthwatering recipes that are completely free of sugar yet contain considerable amounts of fat. Given that their target audience are people living with diabetes, I find it confusing that their recipes feature so much fat. To a diabetic, the copious amounts of fat in a cinnamon roll are just as bad as the sugar. Maintaining a healthy diet is key to a healthy life.
If you're like other normal people who can stop at one muffin then that little bit of fat won't hurt. But if you're like me and absolutely must have a second otherwise the world will end and the universe will crumble (pun intended) to its knees, then making sure that this muffin is low on fat and sugar is a good idea. Not to mention, my thighs would revolt at just the thought of me eating anything overly fatty. I think the term "thunder thighs" was created just for me.
Anyway, the point is, this is one of my more finer attempts at producing a low fat, low sugar, dairy, egg and nut free breakfast item, dessert, snack thingamiggy. It turned out pretty good, and has none of that "hollow" taste you get with other fat free, sugar free foods. I thought these muffins were delicious, and yes, I didn't stop at one; why do you ask?
Starring: the above, no introduction necessary... also because I'm lazy. That's why I take pictures; it's not so that you can see the steps and devour the food with your eyes. No, it's so that I don't have to type out the ingredients. My fingers are on strike today.
Put all your dry ingredients in a bowl except the Splenda sugars. Put those in a separate bowl. Also, set your soy milk and vinegar aside. One of these days I will remember to take a picture of the darn thing. For now, don't be absentminded and flighty like me. Give it 5 minutes to curdle and thicken. Curdle... I'm not sure who invented that word but they obviously had serious issues. It sounds too much like a bodily function. Anyway, moving on...
Take the bowl that has the Splenda sugars in it and add the mashed bananas, applesauce and vanilla. Stir them together.
Then pour in the dry ingredients. Stir again. Do not beat the heck out of it. Notice that I did not use the mixer for this. In my experience (and that means it's my humble opinion so please don't persecute me on behalf of Kitchenaid or Cuisinart or whatever), muffins tend to come out fluffier and more tender when mixed gently by hand, or a silicone spatula in this case. So be gentle, stirring and folding. Add the soy milk that I constantly forget to take a picture of because it's the red headed step child in every recipe, and fold again. Do not over mix; you want to see a few lumps.
Lumps are a good thing. Except in my thighs...
The word lumps is not attractive or appealing, and was probably invented by the same dude who invented the word curdle. But in this case we want lumps in muffins.
Try not to be an airhead like me when it comes to the topping, which I totally forgot to do when I started. Ideally, it should be done before you start the batter. But we don't live in an ideal world now, do we. We live in a world where I have toys strewn everywhere, a husband who turns into a werewolf if he's not fed by the time the clock strikes 1:00, a calendar that's been massacred by appointments that its dates are no longer visible and a government that's constantly demanding a portion of my income like an overgrown teenager.
Just mix the topping ingredients together in a small bowl and have them ready for when you need them. Pretend you did that at the very beginning.
Get your prepared pan, the one you sprayed with some dairy free cooking spray. Please do not use muffin liners, for the love of all that is holy. Muffin liners just don't work on fat free muffins, at least in my experience, and when you try to peel them after cooling, they remove a big chunk of the muffin with them and you end up with half a muffin in your belly and the other half in the garbage. Sacrilege!
Or you would have to take the liner and gnaw at the stuck on muffin bits to get every last crumb while you're family members look at you like you're some over-sized rodent that's escaped from the neanderthal era.
Pour the batter into the muffins cups. You can eyeball it or you can do what I do and use a large cookie scoop. I like them to be equal because I'm obsessive compulsive and a total control freak. I'm convinced that if one muffin was smaller than the rest then the world will break in half, the moon will disintegrate and the universe will be swallowed by solar flares. (Is that even possible?)
This is what they looked like once I poured them in the tray and placed the topping.
Bake them until a toothpick comes out clean. Here's what they look like when they come out of the oven.
When they've cooled a bit, maybe ten minutes... maybe ten seconds... remove from tray and devour.
Here's what they look like on the inside. Don't they just look scrumptious!
Banana Crumb Muffins (Dairy, Egg & Nut Free)
Serves 12
1 1/2 cup whole wheat flour
1/2 cup wheat bran
1 Tbsp baking powder
1 tsp baking soda
3 medium ripe bananas, mashed
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla extract
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1/2 cup soy milk plus 1 1/2 tsp vinegar, mixed
Topping
1 tsp dairy free margarine
1 tsp unbleached all purpose flour
1/2 tsp ground cinnamon
2 Tbsp Splenda Brown Sugar Blend
Preheat oven to 350 degrees. Lightly coat a 12 cup muffin tray with dairy free cooking spray. Do not use paper liners.
Combine soy milk and vinegar in a glass cup and set aside. Combine topping ingredients in a bowl and set aside. In a medium size bowl combine flour, wheat bran, baking powder and baking soda. In a separate bowl, combine mashed bananas, applesauce and vanilla. Add Splenda sugars and stir with a rubber spatula until well incorporated. Add dry ingredients and stir to moisten. Add soy milk mixture. Stir with a rubber spatula until ingredients come together. Do not over mix. A few lumps are fine.
Pour batter into prepared tray and baked for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack to cool completely.
Nutritional Info for original recipe (Per muffin)
Calories 116.87, Total Fat 0.82g, Cholesterol 0mg, Sodium 236.58mg, Potassium 168.91mg, Total Carbohydrates 25.93g, Fiber 2.37g, Sugar 4.1g, Protein 2.61g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
The masses were craving chocolate this evening. Enter Chocolate Rolls... not too sweet, very tender and super quick; all comes together in under 40 minutes, 'nuff said - ENJOY!
Dairy, Egg, & Nut Free Chocolate Rolls
Yields 12 Rolls
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup dairy free margarine, chilled and cut into small pieces
1 cup cold soy or rice milk
Filling
1/2 cup dairy free chocolate chips
1 tablespoon dairy free margarine
1 tablespoon soy or rice milk
Grease a 12 cup muffin tin with dairy free cooking spray and set aside. Preheat oven to 400 degrees.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in dairy free margarine until crumbly and resembles pea size. Add soy milk. Stir to form a soft dough. Set aside.
Place filling ingredients in a small bowl and heat in microwave at 10 second intervals until chocolate is melted.
Turn dough out on a well floured surface. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the chocolate mixture over rectangle. Roll up and cut into 12 pieces. Place cut side down in muffin pan.
Bake for 20 to 22 minutes or until slightly golden on top. Turn out on a tray and let cool slightly. You can eat them as they are or drizzle some icing over them if you want them sweeter.
Nutritional Info (per roll)
Calories 177.67, Total Fat 7.37g, Cholesterol 0mg, Sodium 390.77mg, Potassium 51.14mg, Total Carbohydrates 25.91g, Fiber 1.02g, Sugar 5g, Protein 3.05g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I've discovered an entire shelf of canned pumpkin in my pantry so I've been baking pumpkin stuff for the past month. I made pumpkin bread, pumpkin cake, pumpkin muffins, pumpkin cupcakes, pumpkin, pumpkin, pumpkin! There is pumpkin coming out of my ears at this point. Today, I would like to share with you my pumpkin muffin recipe. They are yummy, and like anything with spices, the next day they are even better. Pumpkin muffins are quick, easy, and very forgiving, like me. Well at least the quick and forgiving part. I'm sure my husband would take issue with the easy part. Anyway, you can use yogurt instead of soy buttermilk, and of course you can adjust the spices to taste. We like cinnamon in this household. It's a staple. Sometimes I also add a cup of chocolate chips or raisins to the batter. But you can be creative. Make the recipe your own. And don't forget to share. Enjoy!
Dairy, Egg & Nut Free Pumpkin Muffins
Yields 12 Muffins
1/3 cup canola oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
3/4 cup dairy free buttermilk (3/4 cup soy or rice milk plus 3/4 T vinegar)
1 1/2 cup pumpkin puree
1/4 cup orange or apple juice
2 1/4 cups unbleached all purpose flour
1 1/2 tsp ground cinnamon
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves
Preheat oven to 350 degrees and grease a 12 cup muffin pan with dairy free cooking spray or line with paper liners.
In the bowl of a mixer, combine oil and sugars. Beat on high until well incorporated. Add the dairy free buttermilk and pumpkin puree. Mix well then add juice. Beat on medium until smooth.
In a separate bowl, combine dry ingredients. Add to pumpkin mixture and stir on low until they just come together. Do not over stir. If you want to add raisins or chocolate chips, stir them in with a rubber spatula.
Pour batter into muffin cups to three quarters full or almost to the top. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean.
Nutritional Info (per muffin)
Calories 258.02, Total Fat 6.64g, Cholesterol 0mg, Sodium 263.41mg, Potassium 127.35mg, Total Carbohydrates 47.55g, Fiber 1.75g, Sugar 27.49g, Protein 3.19g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I've had the hunkering for a Tim Horton's Chocolate Glazed Donut for about a month now. I'm dead serious. I've been going to bed and waking up with images of chocolate donuts covered in vanilla glaze. I'm sure normal, decent law abiding citizens don't think of chocolate glazed donuts when they're on the throne at 4:30 in the AM. It was getting obscene, so to calm the beast, I decided to make my own chocolate glazed donuts. Why, you ask, when I have three Tim Hortons shops surrounding my house and I could simply run out (or jog until I'm out of breath) and buy one. Because a) I might be inclined to eat more than one donut thereby turning my love handles into a spare tire (like I need that!) and b) I want my little girl to enjoy donuts too and Tim Hortons donuts are most likely contaminated with every allergen under the sun.
So, after extensive research (i.e. net surfin') and professional consultation (madly flipping through cookbooks on my shelf) I've come up with a de-allergenized recipe (yes, I realize I just made up a word but I'm getting tired of saying milk free/egg free/nut free all the time and it's quicker to say de-allergenized. I'm a genious, okay?) Back to the donuts. I made them and they tasted yummy, just like Timmy's chocolate glazed version only mine didn't leave that layer of grease on the roof of your mouth. Well, unless you like that sort of thing, of course. As an added bonus they are very low in fat, though eating an entire batch renders that fact useless. Anyway, they were delicious and now they're all gone and I'll be makin' 'em again baby!
Quick note: These donuts are best baked in a donut pan because the batter resembles that of a cake and is more liquid than solid. They are cake donuts after all. I got my donut pans at Paderno(I love the Paderno store; I could just live there...) for a reasonable price. But don't fret if you don't have a donut pan. I'm a baking freak; only baking freaks have donut pans. If you're not a baking freak, you can use a mini muffin tin to make chocolate glazed "tim bits" or a regular muffin tin and just fill it halfway.
Chocolate Glazed Donuts (De-allergenized)
Yields 18 Donuts
1 Tbsp vegetable shortening
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
3/4 cup soy milk or rice milk
1/2 tsp instant coffee granules
1 1/2 cup unbleached all-purpose flour
1/2 cup cocoa powder
2 tsp baking powder
2 tsp salt
Glaze
1 1/2 cup confectioners sugar
3 Tbsp hot water
1 tsp vanilla extract
Preheat oven to 325 degrees. Lightly grease donut pans with dairy free cooking spray.
In the bowl of a stand mixer (or you can do this by hand too), combine shortening and sugar. Beat until well mixed. Add applesauce and vanilla. Mix until well blended. Dissolve instant coffee granules in soy milk then add to sugar mixture. Stir to combine. Sift flour, cocoa, baking powder and salt. Add to wet ingredients and mix until batter is just combined. Do not overmix.
Fill each donut cup approximately 3/4 full. Or if you want to avoid a spilling mess, pour the batter into a ziploc bag and snip one end. Then pipe it into the donut pan just like you would when decorating a cake; (nifty, eh? I know, I'm full of surprises!). Bake for 10 to 12 minutes or until donuts spring back when touched. Allow to cool in pan for 5 minutes then invert onto a wire rack and drizzle with glaze while still warm.
To make the glaze, stir confectioners' sugar, hot water and vanilla in a small bowl. Dip both sides of donut in glaze while warm. Place on a wire rack to drip excess glaze. Eat and pray that the Lord grants you the self discipline to stop at two otherwise your love handles/spare tire will plot revenge.
Nutritional Info (per donut)
Calories 86.55, Total Fat 0.99g, Cholesterol 0mg, Sodium 317.85mg, Potassium 32.79mg, Total Carbohydrates 18.04g, Fiber 0.43g, Sugar 8.99g, Protein 1.38g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
What to do with leftover lemon pie filling when you don't have enough for one pie yet too much to put into cake batter (or when it's simply time to declutter the fridge).
Now, these things are dainty, and the dough will be fairly sticky while you work with it. Save yourself a lot of frustration and sticky hands by using the aid of spoons and disposable gloves. The whole thing is done from start to finish in under an hour. They look like little mini muffins but the consistency is more like a biscuit or scone.
They are very good warm, though I imagine they would be quite yummy cold as well. Enjoy!
Dairy, Egg, and Nut Free Lemon Cream Puffs
Yields 24 Pieces
2 1/2 cups unbleached all-purpose flour
1/2 cup granulated sugar
4 tsp baking powder
1/4 cup dairy free margarine, chilled and cut into small pieces
1 cup soy milk or rice milk, cold
1/2 cup egg free, dairy free lemon pie filling or lemon spread
Glaze
3/4 cup confectioners sugar
1/4 tsp vanilla extract
2 Tbsp egg free, dairy free lemon pie filling or lemon spread
Preheat oven to 400 degrees. Grease a 24 mini muffin tin with dairy free cooking spray.
In a large bowl, combine flour, sugar, and baking powder. Cut in cold margarine until it resembles pea size. Add soy milk and using your hands mix until all ingredients are combined. Avoid over mixing so as not to toughen the dough.
Divide the dough into 2 balls. Then divide each ball into 12 small round pieces. Press each pice into the muffin tin and spread the sides a bit to get an overhang. Place a teaspoon of lemon filling in each. Gently cover the top with the overhang and twist to make sure it's closed. Do this for the rest of the dough.
Bake for 10 to 15 minutes or until lightly golden on the top. Remove from oven and immediately drizzle with glaze. Serve warm.
Glaze
Combine sugar, vanilla, and lemon filling. Stir until the consistency thickens almost like honey. If it's too thick, you can add a few drops of lemon juice or soy milk.
Note about lemon filling: I usually make my own lemon filling because lemon pie is a favourite in our house. Hence, I always have lemon filling leftover. However, there are times when I use store bought lemon filling. Please make sure it's dairy and egg free. I use E.D. Smith's pie filling, which comes in a metal can and is often located right beside the pumpkin pie filling in most grocery stores. You can also find E.D. Smith's lemon spread in the jam aisle at the grocery store. E.D. Smith products are all peanut and tree nut free as well. Oh and by the way, a big thumbs up to E.D. Smith for having clear and straightforward allergen information for every product. I hope other manufacturers follow suit.Nutritional Info (per serving)
Calories 97.86, Total Fat 2.18g, Cholesterol 0mg, Sodium 99.7mg, Potassium 27.45mg, Total Carbohydrates 17.32g, Fiber 0.37g, Sugar 5.88g, Protein 1.63g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
It may seem like I've been on a cinnamon kick lately but in this household cinnamon is a staple. Cinnamon scones are especially good in the morning with a hot cup of coffee. Enjoy!
Dairy Free, Egg Free, Nut Free Cinnamon Scones
Yield: 12 scones (Serves 12)
2 cups unbleached all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup dairy free margarine, chilled and cut into small pieces
3/4 cup cold soy milk
Cinnamon Filling (mix all ingredients together until they form a loose paste):
2 tablespoons dairy free margarine
1/2 cup brown sugar
1 tablespoon corn syrup
1 tablespoon cinnamon
In a large bowl, combine flour, sugar, baking powder, and salt with a spatula. Using a pastry blender or your hands, cut in margarine until mixture is crumbly. Make a well in the center of the flour mixture and add soy milk into the well, stirring with spatula until dough just comes together. The key to making soft and moist scones is to avoid over mixing. Kneading the dough for too long will cause it to become tough and you'll end up with hockey pucks instead of scones.
Preheat oven to 425ºF, and line a baking sheet with a silicone mat or grease with dairy free cooking spray. Set aside. Transfer dough to a floured surface and knead about 10 to 15 times. Divide dough into two balls. Roll each ball into a 1/2-inch-thick disk. Poke light holes and place cinnamon filling pieces inside. Fold the dough unto itself and form into a round ball again. Flatten to 1/2 inch thick and cut into six wedges. Repeat with the remaining ball. Place wedges on prepared baking sheet and bake for 18 minutes or until golden brown around the edges.
Nutritional Info (Per Serving)
Calories 202.8, Total Fat 7.41g, Cholesterol 0mg, Sodium 420.56mg, Potassium 59.48mg, Total Carbohydrates 32.1g, Fiber 0.94g, Sugar 14.17g, Protein 2.65g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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