Archive for the ‘Allergy Free Food’ Category

This is a ‘must try’ recipe.  The banana muffin is egg  and dairy free.  Please for those with kids with egg allergy, give this recipe a try!  After trying heaps of egg and dairy free banana muffin, I find this is the best!  It’s moist and they just taste like what a banana muffin should taste.  My kids loves them and I brought them to a friends place last week and they didn’t even know that it was egg free.  Enough of the rave, here is the recipe:


220 g plain flour

4 g baking powder

4 g baking soda

1 tbs vanilla extract

120 g muscovado (or light brown) sugar

85 ml vegetable oil

50 ml soya milk

25 ml hot water

60 g chocolate chip (make sure is egg and dairy free)

50 g sultanas

3 – 4 ripe bananas

Preheat oven to 180 C.

In a small cup mix the baking soda with the hot water, let it stand for a few minutes.  Mashed the bananas and pour the baking soda mixture to the mashed bananas.  Mix a little.

In a medium bowl mix the sugar, oil and milk with a wooden spoon.  By the way, unused Avent bottles are perfect for measuring,  and they are the perfect size for little kids.  So don’t throw them out, give them a second life in the kitchen.

Sift the flour and baking powder together.  Make a well in the centre and then pour all the wet ingredients to the centre of the bowl.  Mix with wooden spoon until all the ingredients are incorporated.  Add the sultanas and choc chip. Mix again.  Scoop them into muffin tins that has been lined with muffin paper.  Bake in the oven for 15 – 20 minutes (depending on the size of the muffin tin).  Insert skewer and check that the muffin is cooked through.

Great activity to do with the kid.  As you can see, I was making it with Jake.  He was having so much fun.  Just remember when you cook with kids, a simple 10 minutes preparation time like this recipe will end up to be more like 30 minutes.  So, make sure you are not rushing. The banana muffins are perfect for after school snack and lunch box treat the next day.  

one word "yummy"

I love the muffin shape.  That’s all because of the special tin that I got from Ikea.  Love… love it! 

Then afterwards Jake even help me with some of the washing.


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An egg free banana bread, that is easy to prepare, both Stella and Jake gives the thumbs up.  Having a child who is allergic to egg and nuts definitely make me more creative in the baking department, before I had Jake I would never imagine a cake without egg, butter or milk.  The brown sugar is optional, I made mine without any sugar.  I figure if the kids wants a bit of a variety, I could just smothered a little jam on top, so far the kids are happy to gobble it just the way it is.

Instead of making it in one huge loaf tin, I made it in a mini 4cm deep, 4cm x 9cm loaf tin.  This recipe make 4 mini loaf tin or 1 : 7cm deep, 13.5cm x 24cm loaf tin.



2 c Self raising flour

1 tsp bicarbonate soda

1 tsp ground cinnamon

1 c sultana

1/2 c brown sugar (OPTIONAL)

1 c plain low fat yoghurt

2 Tbs milk

1 Tbs olive oil

1 1/2 c mashed banana

Preheat oven to 180 C.  Grease and line the tin.

Sift flour, bicarbonate soda, and cinnamon into a bowl.  If you are using sugar, stir in the sugar at this point.  Add in the sultanas too and mix well.

In a jug, whisk the yoghurt, milk, oil and banana.  Stir into flour mixture and mix until combined.  Spoon into the prepared tin, smooth the top with the back of a spoon.

For mini loaf bake for 20 – 30 minutes and for the big loaf bake for abour 45 – 55 minutes.  Stand for 10 minutes before turning it out on a wire rack to cool.   Slice it thickly and serve.


The bread stays moist even on the next day.

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My little Jake is almost ONE!  And with his egg, dairy and nut allergy, he can’t have the usual cake.  So I have searched high and low for an allergy free chocolate cake.  I finally found a recipe from another blog Coco & Me.

So I tried the recipe yesterday.  I must say I am really surprised with the result, it’s really really moist, and not too sweet.  I think it would be perfect with some kind of frosting (yet to try the frosting!).  Really good chocolate cake recipe when you don’t have any butter or eggs in the house.  I tried the recipe exactly, that includes greasing the pan with oil and not lining it with baking paper (if there is one thing that I don’t enjoy is lining my pan with paper!), however one came out nicely, while the other one, got stuck!  I had to slice it thinly from the base of the pan.  I think just to be safe, I will line it with baking paper next time…

egg,dairy and nut free chocolate cake

egg,dairy and nut free chocolate cake

330 g plain flour
400 g light brown sugar
12 g bicarb soda
65 g nut free cocoa powder
2 g salt
450 ml unsweetened soy milk
90 ml vegetable oil, extra for greasing
23 ml apple cider vinegar
7 ml vanilla extract
large tin of pitted cherry jam (I used strawberry jam)
Grease 2 x 20cm round tins.
Preheat oven to 180 C.
Sift together dry ingredients flour, sugar, bicarb soda, cocoa powder and salt in a bowl.
Mix together soya milk, oil and vanilla in another bowl.
Mix wet ingredients to dry ingredients.  Stir in the apple cider vinegar.
Divide mixture into 2 greased tins, spread evenly.  Evenly scatter the cherries on top of the batter.  Make sure you don’t place any cherries in the centre, this way you would be able to cut clean slice with a straight angle when serving.
Bake for 40 minutes until it rises and firm to touch.
Cool in the tin for 10 minutes then turn out onto a wire cooling rack.  Place sponge upside down on the stand.
Slather jam of your choice. Pop the other sponge on top.

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Little Chef Stella loves crushing the Weetbix, rolling the dough and most of all putting the huge dark chocolate buttons on the cookies.  I guess the weetbix and oats makes this cookie a sort of healthy cookie 🙂  We made some without the chocolate too and they tasted fantastic.  The cookies are chewy in texture and the apricots is just delicious.  Cookies without chocolate is egg, dairy and nut free!


4 Weetbix, crushed

2/3 C rolled oats

3/4 C plain flour

1/2 C light brown sugar

2/3 C dried apricot, chopped

3 Tbs nuttelex

2 Tbs honey

1 tsp baking soda

1/3 C water

Dark Chocolate buttons, optional

dry ingredients

dry ingredients

Preheat oven to 160 C.

Mix Weetbix, oats, flour and brown sugar in a bowl until well combined.

Place apricot, water in a small saucepan, heat on a low heat until the mixture boil.  Turn off the heat then add the baking soda in the mixture.  Transfer in a bowl and set aside.

In the same saucepan place the nuttelex and honey, heat gently until nuttelex has melted.  Pour the nuttelex mixture into the apricot mixture and mix gently.

mixing wet and dry ingredients

mixing wet and dry ingredients


Stella mixing the ingredients

Stella mixing the ingredients


Add the wet ingredients to the dry ingredients and stir to combine.  The dough should be firm and sticky.


'the dough'

'the dough'

I like to make small biscuit so I place 1 teaspoon of the dough, roll them like a ball, place them on the baking tray.  Press lightly with a fork to make it flatter. 



For a variation, Stella dot the dough with dark chocolate buttons on top.  Yum yum…


Bake in the oven for 12 – 15 minutes.

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Another recipe from Jessica Seinfeld’s “Deceptively Delicious“.  Little chef can definitely help with the mashing and mixing.  With Stella, I must make sure I have extra bananas or sweet potato, she likes to “try” the mashed bananas or sweet potato and there were times when I have to cancel making the doughnuts.

The doughnut in the original recipe is made out of pumpkin and sweet potato purees.  But I just never have pumpkin and sweet potato purees at the same time.

I have tried making this recipe with just 1 c of sweet potatoes or 1/2 c bananas and 1/2 c sweet potatoes.  Both were very delicious.  Last week I made allergy free doughnuts with this recipe and they turn out really good.  The texture and the taste was just the same as the original.  If you want to make the allergy free doughnut, please substitute the ingredients to the one in italic.


Nonstick cooking spray

1/2 c firmly packed light brown sugar

1/2 c sweet potato puree

1/2 c mashed banana

1/2 c skim milk ( 1/2 c soya milk)

1 large egg white (2 tsp orgran no egg mix with 2 tbs water)

1 tbs margarine (1 tbs nuttelex)

1 tsp pure vanilla extract

1 c plain flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon powder

1/4 c icing sugar

Preheat oven to 180 C.  Coat the doughnut mold or mini muffin tray with cooking spray.


In a large bowl, beat together the sugar, banana and sweet potato puree, milk (soy milk), egg white (orgran no egg), margarine (nuttelex) and vanilla.  Add the flour, baking soda, baking powder, and cinnamon and mix until completely incorporated.

filling the mold with the batter

filling the mold with the batter


doughnuts in the oven

doughnuts in the oven

Pour the batter into a plastic bag (or pastry bag)  and cut the bottom tip off of one side of the bag.  Squeeze the batter through, into the doughnut mold.  Bake until the tops are lightly browned and a toothpick comes out clean when inserted, 20 – 25 minutes.  (I made mine in a mini doughnut mold, and I bake them for 12 minutes)  Turn the doughnuts out onto a rack to cool.  When cool, dust with confectioners’ sugar.

Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.


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Despite being an egg-free and dairy-free muffin, this is really yummy! We all loved it! Stella ate heaps. It is really a healthy muffin, it has Wheet-Bix and only 2 Tbs of sugar.  A great snack for everyone!  Once again, if you are not following an egg and dairy free diet just substitute the ingredients to the one in italic.

A very Little Chef friendly recipe.


4 ripe bananas

4 weet bix

3/4 C soya or rice milk (3/4 C milk)

2 tsp orgran no-egg mix with 4 tbs water (2 eggs)

4 Tbs dairy-free margarine (4 Tbs margarine)

1 1/2 C self-raising flour

2 Tbs brown sugar

1 C sultana

Preheat oven 180C


For the Little Chef:

Mash bananas in a bowl, then crumble in Weet-Bix and stir in the milk. Set aside for 10 minutes.

Meanwhile, using a wooden spoon beat together orgran no-egg and dairy-free margarine together, then add the banana mixture. 

Combine flour and sugar together in a large bowl and add all the wet ingredients and sultanas.  Stir until just combined.

Spoon into muffin pan and bake for 15 – 20 minutes. Or until skewers inserted in the centre comes out clean.

Makes 12 muffins.

gooey chocolate centre, yum!

gooey chocolate centre, yum!

Grown-Up variation:  we had some leftover mini easter eggs, so I put some in the middle of the muffin before I bake them.  So when you bite into it, you got a nice gooey surprise in the middle!  Anton had these muffins for tea the next day…


Tips: for dairy-free margarine I used Nuttelex.

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My first attempt of making egg free, dairy free blueberry muffin.  It is suprisingly moist and yummy.  Jake this is for you!


2 cups self-raising flour

3/4 cup firmly packed brown sugar

1 cup  fresh or frozen blueberries

1 tsp orgran no-egg mix with 2 Tbs water  (1 egg, lightly beaten)

3/4 cup soy yoghurt  (3/4 cup buttermilk)

2 Tbs soy milk

1/2 cup vegetable oil

Preheat oven at 180C

Sift flour into large bowl, add sugar, stir in remaining ingredients.  Spoon mixture into prepared muffin pan. Bake in the oven for 20 minutes.  Makes 12 muffins.

If you are not following an egg free, dairy free diet, just substitute the two ingredients in italic and omit the soy milk.


For the Little Chef: 

Measure the ingredients, sift flour, pour ingredients into mixing bowl and stir!

Tips: if you don’t have buttermilk, mix 3/4 cup milk with 1 Tbs lemon juice

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