Egg Free Buttermilk Muffins

I "stole" this recipe from Debra Legg's 9to5to9 blog with minor adaptations. See the original recipe at: debralegg.com/2010/02/13/egg-free-strawberry-muffins.

No: eggs, corn, nuts

Preaheat oven to 400F and prepare muffin tins.

Beat together:

1-1/4 C buttermilk
2 T applesauce
1/4 C canola oil
1 tsp vanilla (check for allergens)
1/3 C sugar (1/2 C if you like sweet muffins - I don't)
(Optional: 1 C blueberries, raspberries, chopped strawberries, etc.)

Mix in another bowl:

2 C all purpose flour (can use half whole wheat)
2-1/2 tsp aluminum-free, corn-free baking powder (such as Hain or Bob's Red Mill)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon (optional)

Stir all together gently until moist but don't over-mix. Spoon into muffin tins.

Bake 20 minutes at 400F. Cool slightly in tins, then remove to wire rack to cool.

Pickled Beets

Boil 2 large beets (cut in half), cool, peel skins and slice.

Simmer covered in a small pot for 15 minutes:

3/4 C beet cooking water

3/4 C apple cider vinegar

1/2 C sugar

1 cinnamon stick

4 whole cloves

1/2 tsp whole mustard seeds

1 bay leaf (optional)

1/2 tsp or 1 small piece dried orange peel (optional)

Put sliced beets into a large mason jar. Pour in the syrup slowly to leave the spices behind in the pot, and discard. Top up with beet cooking water if necessary. Cool to room temperature before screwing on the lid, then refrigerate.

Egg Free Chocolate Cake

No: eggs, dairy, corn, soy

Preheat oven to 350 F

Melt together in microwave-proof bowl 60-90 seconds:
1/4 cup canola oil
2 oz baking chocolate, broken in bits with a fork (check for allergens)

Stir, and blend together with:
1 cup sugar
1 cup water
1 tsp vanilla extract (check for allergens)
1 tsp vinegar

Mix in a separate bowl:
1-1/2 cups all purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp sea salt

Add dry ingredients to wet while stirring. Blend until smooth but don't over-beat. Small lumps are ok.

Prepare a rectangular pan (7.5 x 12 or 2 qt pyrex) with nonstick spray (check for allergens). Pour batter into the pan and spread to edges. It will be a thin layer but this cake puffs up while baking. Bake 25-30 min until a toothpick inserted near the center comes out clean.

Egg Free Pumpkin Pie

No: eggs, corn, soy

1 envelope unflavored gelatin
1/3 cup water
2/3 cup cream or evaporated milk
2 cups (1 can) pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp salt

pre-baked crust of your choice, or small dessert cups

Dissolve gelatin in 1/3 cup water in a large saucepan on low heat. Add remaining ingredients, mix well, and pour into prepared crust. Refrigerate a couple of hours or until firm. This can also be poured directly into dessert cups without a crust.

Egg Free Chocolate Chip Cookies

No: eggs, soy, (corn), (dairy)

Preheat oven to 350F.

Cream together:
1 C butter (or margarine, check for allergens)
1 C powdered sugar (can buy corn free or make your own with plain sugar in the blender)
1 tsp vanilla (check for allergens)

Combine & stir into creamed mixture:
1-1/2 C flour
1 C quick oats
1/4 tsp sea salt
1/2 tsp baking soda

Stir in:
1 C chocolate chips (check for allergens)

Dough may be slightly dry - don't need to add liquid. Drop by spoonfuls onto ungreased cookie sheet, or press into balls if they are too crumbly. Bake 8-10 minutes until they begin to turn golden brown. Cool on cookie sheet for a few minutes, then remove to wire rack. Store in airtight container when completely cool.

Egg Free Birthday Cake

No: eggs, corn, soy, (nuts)

Preheat oven to 350F. Prepare pans with nonstick spray (check for allergens) & flour, or place cupcake liners - makes a 9x13 cake, two round cakes, or 15-18 cupcakes.

Combine:
2-1/2 cups all purpose flour
2 tsp corn-free baking powder (Hain)
(OR 1 tsp cream of tartar and extra 1/2 tsp baking soda)
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar

Combine in another bowl:
1 can (14 oz) sweetened condensed milk (check for allergens)
1 cup orange juice
3/4 cup melted butter (1-1/2 sticks; 6 ounces)
1 tbsp vanilla (check for allergens)
1 tbsp white vinegar
Optional: 1/2 tsp almond or orange extract (check for allergens)

Add the flour mixture to the wet mixture gradually and stir just until most of the lumps are gone and all is moistened. Don't overbeat or the cake will be heavy.

Fill pans and bake for 20-45 min (depends on what size pans you use - cupcakes took about 25 minutes in my oven at 5000 ft elevation) until the top is lightly browned and a toothpick inserted near the center comes out clean. Turn out and cool on a wire rack. Frost as desired.

Egg Free Banana Muffins

No: eggs, corn, (dairy), (nuts), soy

Preheat oven to 350F

Sift together and set aside:
1-1/3 cup flour (whole wheat, all-purpose white, or blend)
1/2 cup sugar
1/4 tsp sea salt
1 tbsp corn free baking powder (try Hain)
1/2 tsp nutmeg (not related to tree nuts and generally safe for nut allergy; avoid if you have severe almond allergy) - can substitute 1 tsp cinnamon

Mash well:
2 very ripe bananas

Stir in:
1/3 cup milk (or rice milk or water)
2 tbsp canola oil
1/2 tsp vanilla
1/4 tsp almond extract (optional, increase vanilla to 1 tsp without almond)
1/2 cup chopped walnuts (optional)
3/4 cup rolled oats

Stir in flour mixture. Scoop batter into greased muffin cups (12 regular or 10 large). Bake about 25 minutes or until lightly browned.