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Category Archives: Egg-Free Recipes

Egg-Free Ranch Dressing Recipe

Ranch Dressing from The Egg-Free Cookbook

             Bottled ranch dressing almost always contains eggs. This easy recipe makes this favorite classic dressing in almost no time at all.

1/2 c sour cream

3 tbsp milk

1/2 tsp garlic salt

1/2 tsp onion powder

1/4 tsp black pepper

1/4 tsp dried dill (optional)

 

  1. Whisk to combine.
  2. Store in the refrigerator.

 

Makes 2-4 servings. It is easy to cut the recipe in half if less is needed. (1/2 of a tablespoon is 1 1/2 teaspoons.)

Homemade dressings will not keep as long in the refrigerator as commercially prepared versions because they do not contain preservatives. Prepare only what you plan to use immediately or within a few days.

Recipe courtesy of The Egg-Free Cookbook. Available on Amazon.

 

Egg-Free Gingerbread Houses (& Igloos???)

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Egg-free gingerbread house igloo

There is a recipe for egg-free gingerbread houses and gingerbread men in The Egg-Free Cookbook. There is also an egg-free recipe for royal icing, which is traditionally used to decorate these types of projects because it is very strong due to the fact it contains egg whites.

But besides from cooking an egg-free pan of gingerbread, a gingerbread house can be made from graham crackers. Or, create the cute igloo pictured here using sugar cubes! The igloo idea comes from the FARE Blog. Read it here.

The royal icing recipe from The Egg-Free Cookbook is very simple. It’s just 1 cup powdered sugar and 1/4 cup corn syrup. It takes a strong spoon and a minute or two with a strong arm to stir it together.

Another great holiday idea is to make a log cabin using this egg-free royal icing and large pretzel rods. Happy decorating!

Egg-Free Pancakes

Egg-Free Pancakes

egg-free pancakes

2 c flour

1 tbsp sugar

1 tbsp baking powder

2 tsp cornstarch

1/2 tsp salt

 

2 c milk

1/4 c oil

 

butter or oil for frying

 

Combine the dry ingredients in a bowl.

Mix the milk and oil. Add to the flour mixture all at once. Stir with a whisk until combined and smooth.

Heat a frying pan on medium heat. Grease well.

Pour enough batter into the pan to make several 4-5” circles.

Fry for a few minutes until the edges look dry and bubbles appear in the center. Flip with a spatula. Grease the pan when turning over if necessary. Cook for a minute or two on the second side.

Repeat until all the batter has been used. Serve immediately.

Multiple allergy substitutions: use almond, soy, rice or coconut milk to eliminate dairy from this recipe and arrowroot powder instead of cornstarch to eliminate corn.

Egg-Free Fudge Brownies (also Dairy-Free and Vegan)

egg-free vegan fudge brownies

Fudge Brownies from The Egg-Free Cookbook

1 c (6 ounces) semi-sweet chocolate chips
3 tbsp oil

1/2 c water
1 c brown sugar
1 tsp vanilla

1 1/2 c flour
2 tsp cornstarch
1 tsp baking powder
1/2 tsp salt

1. Grease an 8×8 glass pan or a 9×9 metal pan(glass produces the best result). Preheat the oven to 325° for glass or 350° for metal.

2. Measure the chocolate chips (pat down in the cup). Place in a large microwave safe bowl. Microwave 1 minute. Stir. Microwave an additional 15 seconds and stir, repeating until melted. Add the oil and stir until smooth.

3. In a separate bowl, mix together the water, brown sugar and vanilla and stir until all lumps are gone. Add to the chocolate and mix in. The mixture will be very runny at this point.

4. In a separate bowl, mix together the dry ingredients in the last group. Add to the chocolate mixture and stir until combined. Pour into the pan.

5. Run the spatula or spoon from side to side across the top of the batter to make swirls. Bake 40 minutes for glass pans or 30 minutes for metal. (A toothpick inserted in the center will still show a little batter on the tip.)

6. Allow to cool before cutting. Cover as soon as they have cooled. Enjoy and share!!! From The Egg-Free Cookbook by Tabitha Elliott. Available on Amazon. http://www.amazon.com/dp/061556920X

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