Eggless baking recipes

Hello all,


I am looking for some tried and tested eggless cake/ muffin/ cup cakes/brownies....... recipes for my son..


also any baked veggie recipes also appreciated


He loves baked but is allergic to eggs...


pls help


thanks

Well let's kick things off with a chocolate cake - always the best place to start IMHO. :-)


Ingredients

450g plain flour

6 tbsp unsweetened cocoa powder

2 tsp baking powder

2 tsp bicarbonate of soda

300g caster sugar

125ml vegetable oil

300ml water

2 tbsp distilled white vinegar

2 tsp vanilla extract

whipped cream, to decorate


For the icing:

225g icing sugar

25g unsweetened cocoa powder

75g butter, diced

1 tbsp golden syrup

4 tbsp milk


Method

1. Preheat the oven to 180C and grease a 23cm spring-form cake tin.

2. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl and stir in the sugar.

3. Combine all the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients slowly, beating as you go. Beat the mixture until smooth.

4. Bake for about 1 hour, until a skewer inserted in the centre comes out clean (check it periodically and, if it starts to go too dark, put a sheet of foil over the top of the cake). Remove from the oven and leave to cool in the tin. Turn it out when cool.

5. Sift the icing sugar and cocoa powder into a bowl and make a well in the centre.

6. Gently heat the butter, golden syrup and milk until the butter has melted, then pour into the well in the dry ingredients and stir until smooth.

7. Beat with a wooden spoon until the icing has cooled and thickened slightly. Spread the icing over the top and sides of the cake with a palette knife. Decorate with whipped cream.

Slow-baked Tomatoes and Courgettes


Ingredients

4 cloves of garlic, peeled and sliced

1 large onion, peeled and chopped

100ml olive oil

400g tin of chopped tomatoes

1 small bunch of thyme, leaves picked from the stalks

Salt, pepper and sugar

2 courgettes, sliced

4–5 large tomatoes, sliced


Method

1. Heat the oven to 150C.

2. In a large, shallow pan, sweat the garlic and onion in half of the olive oil for 5 minutes.

3. Add the tinned tomatoes and half the thyme. Simmer rapidly for 5 minutes, season with salt, pepper and sugar and pour into a gratin dish.

4. Place the courgettes and fresh tomatoes in alternate overlapping layers across the top. Drizzle over the remaining olive oil and sprinkle over the second half of the thyme. Season and bake for 80 minutes.



If he is ok with dairy, how about a homity pie...


Homity Pie

Serves 6


Ingredients

1kg potatoes

50g butter

200ml sour cream

25ml sunflower oil

1 garlic clove, crushed

100g petits pois

100g onion, diced

75g Cheddar cheese, grated

salt and pepper to taste


Method

1. Preheat the oven to 190C

2. Peel the potatoes and place in cold, salted water, bring to the boil and cook for 30 minutes or until the potatoes are soft.

3. Drain and add the butter, cream, oil, garlic and seasoning.

4. Mash thoroughly with a potato masher.

5. Meanwhile bring a separate pan of salted water to the boil and add the petits pois. Blanch for 3-4 minutes and drain.

6. Add the petits pois and onions to the potato mixture, mix well and transfer to a buttered, ovenproof dish.

7. Finally, top with the grated cheese and bake in the oven for 25-30 minutes until golden brown.

And a whole bunch of other recipes. Hope a few hit the mark!



Apple, sultana, and cinnamon cakes

Makes 8 cakes


Ingredients


200g self raising flour

1 tsp baking powder

1 tsp cinnamon powder

50g caster sugar

50g Quark (usually available in Olivers)

50g sultanas

1 eating apple

50ml skimmed milk


Method

1. Preheat the oven to 200C and grease a baking tray, or line with baking paper.

2. Sift the flour, baking powder, and cinnamon into a large mixing bowl. Add the sugar and rub in the Quark.

3. Core and peel the apple; then cut into fine dice. Stir in the sultanas and diced apple. Add the milk and stir thoroughly.

4. Form into eight even-sized balls and flatten slightly to form a fishcake shape.

5. Place on a greased baking tray.

6. Bake on the middle shelf for 20 - 25 minutes until well risen, golden brown, and just firm.


These cakes don’t really keep well so eat them on the day you make them.




Cheesy Snake (I don’t know how old your son is, maybe he will like these)

Makes 2 snakes


Ingredients

500g strong white or brown bread flour

a pinch of salt

25g lard (Great sells a vegetable version if you prefer, don’t use ‘Crisco’)

1 level tsp sugar

1 sachet Easy-blend yeast

50g finely grated cheese

250 ml warm water

Glaze – usually this is a beaten egg, but you can replace with milk


Decoration

currants or pumpkin seeds for eyes

tomato segments for tongues


Method

1. Preheat the oven to 210C.

2. Sift the flour and salt into a large bowl. Rub in the fat until dispersed. Add the sugar, yeast, and grated cheese to the bowl, and mix evenly.

3. Add the warm water and knead to a smooth dough which is not sticky.

4. Divide the dough in half. Cut one half into ten equal pieces and shape into even sized balls. 5. On a greased baking tray, arrange the balls next to each other to resemble a curvy snake. Push two currents or seeds in one end for eyes. Repeat this with the other half of dough.

6. Leave in a warm place for 10-15 minutes to allow the dough to rise until double in size.

7. Bake the snakes for about 5 - 7 minutes. Remove and carefully brush with milk (beaten egg). Return to the oven for about 5 minutes to complete cooking, until the snakes are golden brown and sound hollow when tapped. 8. Remove and allow to cool slightly. Make a slit in the head of both snakes and insert their tomato tongues.





Asparagus and mozzarella bake

Serves 2


Ingredients

16 large asparagus spears

6 tbsp Italian extra virgin olive oil

knob of butter

2 mozzarella balls, finely sliced

1 bunch basil leaves

600g Italian tinned chopped tomatoes

300g parmesan, grated

salt and freshly ground pepper to taste


Method

1. Cook the asparagus in salted boiling water until al dente. Drain and allow to cool and then toss in the olive oil.

2. In a baking tray (approx. 22cm x 12cm), spread some butter all around the bottom and sides.

3. When ready, lay eight of the asparagus spears on the bottom, cover with some of the mozzarella slices and sprinkle some basil leaves on top.

4. Pour over half the chopped tomatoes, season with salt and pepper and then sprinkle 100g of grated parmesan on top.

5. Repeat the process making sure that when finished the top is covered with the remaining parmesan.

6. Bake in the centre of a preheated oven at 180C for approximately 20 minutes.

7. Once cooked, remove from the oven and allow to rest for five minutes before serving.

8. Serve hot with some warm crusty bread.




Aubergine Parmigiana

Serves 2–3


If you don’t normally salt your aubergines, do it here as it makes the texture firmer and less watery.


To salt them, cut the aubergines as thick as sliced bread and lay them in a colander, sprinkling them with salt as you go. Leave to one side for an hour or so, putting the colander on a plate to catch the drips. Then rinse the slices briefly and pat them dry with a tea towel.


Ingredients

Olive oil

2 medium aubergines, sliced, salted, rinsed and dried

1 tin chopped tomatoes, drained

1 ball of mozzarella, grated

A little chopped oregano

6 tbsp grated Parmesan


Method

1. Heat a large frying-pan and cover the base in a thin layer of olive oil. Fry the aubergine slices a few at a time, browning them on both sides.

2. Put them on kitchen paper to drain, then layer them in a gratin dish with the tomatoes, mozzarella, oregano, and Parmesan, seasoning as you go. Finish with a layer of Parmesan, then bake for 40 minutes to an hour at 190C until browned.


Let it cool slightly before eating; it seems to taste better.




Baked Aubergine, Mozzarella And Tomato

Serves 4


Preparation time: 5 minutes

Cooking time: 30 minutes


Ingredients

2 large aubergines (800g)

20 cherry tomatoes

Extra virgin olive oil

Sea salt and pepper

2 fresh mozzarella balls, drained

Handful of basil leaves


Method

1. Heat the oven to 200C. Coat the cherry tomatoes in olive oil and bake for 20 minutes until squishy and bursting their skins. Meanwhile, heat a ridged cast iron grill or barbecue.

2. Thickly slice the aubergines crosswise, brush with olive oil, season, and grill on both sides until well marked. Arrange the aubergines in four slightly overlapping circles in a baking tray lined with greaseproof paper.

3. Arrange the roasted tomatoes on top. Tear off small clumps of mozzarella and scatter on top, season well, and bake for five minutes or until the mozzarella melts. Transfer to dinner plates, drizzle with a little extra olive oil, and scatter with basil leaves and serve.




Baked aubergines and peppers

Serves: 4-6


Ingredients

125ml olive oil

2 medium aubergines, sliced lengthways into 1cm thick slices

2 red peppers, deseeded and cut into quarters

20g pack thyme, leaves removed from the stems

salt and freshly ground black pepper

25g pine kernels

25g sultanas


Method

1. Preheat the oven to 200C.

2. Using a tablespoon of the olive oil, lightly oil a large baking sheet, then place the aubergine and peppers onto the tray in a single layer.

3. Brush liberally with the remaining olive oil, then sprinkle with thyme and season with salt and freshly ground black pepper.

4. Bake in the oven for 15-20 minutes, adding the pine kernels and sultanas a couple of minutes before the cooking time is complete.

5. Serve immediately.




Roast parsnips with maple glaze

Serves 6


Ingredients

2 tbsp sunflower oil

800g parsnips, peeled, cored and quartered lengthways

1 tbsp wholegrain mustard

3 tbsp maple syrup


Method

1. Preheat oven to 200C. Put oil in a large roasting pan and heat in the oven.

2. Put the parsnips in a pan of boiling salted water. Cook for 5 minutes until just tender, then drain.

3. When the oil is hot, add the parsnips and season. Cook in the oven for 20 minutes, basting occasionally.

4. Mix together the mustard and maple syrup. Pour over the parsnips and baste to cover. Continue cooking for 10 minutes until sticky and golden brown.





Root vegetable roast

Serves 6


Ingredients

500g carrots, peeled

500g parsnips, peeled

3tbsp olive oil

3tbsp clear honey

1tbsp dark soy sauce

1tbsp sesame seeds


Method

1. Preheat the oven to 190C. Halve the carrots and parsnips lengthways, or quarter large ones so all the pieces are roughly the same size. Put in a roasting tin and toss in the olive oil. Season and roast for 25 minutes.


2. Add the honey, soy sauce and sesame seeds and toss together with the vegetables. Return to the oven and roast for another 10 minutes until the vegetables are tender and the juices have caramelised.

wowww.... thanks claire, will print these out...


i am so thrilled... will try them alll


as usual u are a great help.. thanks so much

You're welcome. It's not always easy to cook for a child (is he?) with an allergy. They can so often feel left out. As I mentioned on the banana bread thread (I think it was there), getting a child involved in the preparation of their food can empower (my opinion anyway).


And, depending on his age, here are some he can help you with. What out for the fork biscuits though, naughty-naughty-naughty!



Cranberry & Walnut Oat Slices


Ingredients

200g plain flour

200g porridge oats

250g unsalted butter, softened

175g soft light brown sugar

Finely grated zest of 1 orange

100g walnut pieces

350g jar of cranberry sauce


Method

1. Preheat the oven to 200C (fan 180C).

2. Butter an approximately 20cm square cake tin and line the base with greaseproof paper.

3. Rub together the flour, oats and butter to a coarse crumb consistency. Mix in the sugar, orange zest and walnut pieces, and then press half of it into the tin.

4. Spread the cranberry sauce over the top and scatter over the remaining oats mixture, pressing down lightly.

5. Bake in the oven for 35 to 40 minutes until the top is lightly golden. Leave to cool in the tin for about 30 minutes, remove and cut into twelve squares, or larger/smaller pieces if you prefer.

6. These are best served the day they are made, but they will also keep in an airtight container for 3 to 4 days.




Noggies


This recipe makes tons—around the 60 mark! I usually half the amounts which you might also want to do!


Ingredients

225g self-raising flour

225g golden granulated sugar

225g porridge oats

225g hard margarine

1 tbsp hot water

2 tbsp golden syrup

1/2 tsp bicarbonate of soda


Method

1. In a mixing bowl combine the self-raising flour, sugar and oats

2. Meanwhile, melt the margarine in a saucepan with the hot water and golden syrup. When all is melted, stir in the bicarbonate of soda and then add the liquid to the dry ingredients.

3. Mix well, and then take walnut size pieces, roll into balls, place on baking sheet, flatten slightly and bake for approx 15-20 mins at 180 until golden (watch they don't go too dark). You may have to cook in batches.

4. Leave to cool on sheet for a few minutes and then transfer to a cooling rack.


I find these last for several days in a airtight container.




And the very rich, ever-so naughty...

Chocolate fork biscuits

Makes 12


Ingredients

For the biscuits:

250g butter, at room temperature

125g golden caster sugar

250g self-raising flour

60g cocoa powder


For the buttercream filling:

100g butter

200g icing sugar

2 tbsp very strong espresso


For dusting:

a little cocoa and icing sugar


Method

1. Cream the butter and sugar together until thick and creamy.

2. Sift the flour and cocoa together, then fold into the creamed butter and sugar to make a thick, creamy dough. Chill for 30 minutes.

3. Preheat the oven to 200C. Take level tablespoons of the mixture and roll them into balls. It is best to do this quickly, so that the dough does not become sticky in the hand. I always put the dough back in the fridge in between batches. Place the balls of rolled dough on a non-stick baking sheet (or line with baking paper), allowing about 2cm between them. Press firmly on each ball of dough with the prongs of a fork, to flatten the biscuit and to give it a ridged top.

4. Bake for 10 to 15 minutes, leave to cool for a few minutes before lifting them carefully from the tray with a palette knife to a cooling rack, then roll out more of the dough and repeat.

5. For the filling, beat the sugar and butter together till they form a soft cream, then beat in the coffee. Leave in the fridge to firm a little, then spread half of the cooled biscuits with it.

6. Sandwich the biscuits together with the buttercream, then dust with the finely sifted cocoa and sugar.