Christmas Baking for Those with Allergies

I have had to revamp my entire Christmas Baking process this year due to Liam’s allergies. Thankfully I have a lovely friend, Claire, who has a son with the same allergies that Liam has and is a wealth of knowledge. She introduced me to Kingsmill Egg Replacer to use in recipes instead of egg and informed me, that when used in baking, original rice milk in the place of cow’s milk works quite well. Also, its important to add a little more “wet” ingredients to replace the wetness that egg adds – since the egg replacer is actually a powder that works as a binding agent. I am happy that I can still make my traditional apple crisp, using dairy-free margarine in the oat topping instead of butter.

That said, here are a few recipes that I have found and/or been given, which I am going to try out this week. Keep in mind that I am also baking without wheat flour, as two people in my family are intolerant to wheat. I am also looking into a butter free shortbread recipe. Wish me luck!

Dairy Free, Egg Free, Nut Free, Chocolate Cake

1 1/2 cups lite spelt flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
6 tablespoons vegetable oil
1 cup water

Directions:
Preheat oven to 350 degrees F.

Combine flour, sugar, salt, soda, and cocoa powder together into an 8x8 inch cake pan. Add, oil, vinegar, and vanilla. Pour water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite dairy, egg, and nut free frosting, or just sprinkle with Dairy Free Chocolate Chips which is my favourite.

Frosting Recipe

1/4 cup margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water

Mix until smooth.


Chocolate Chip Cookies (dairy, nut, egg free)

Ingredients:
1 cup shortening (all vegetable, no dairy)
3/4 cup white sugar
3/4 cup brown sugar
Kingsmill Egg replacer for 2 eggs
2 teaspoons vanilla extract
2 1/4 cups lite spelt flour
2 tablespoon ground flax seed (optional)
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dairy-free semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and white sugar until light and fluffy. Add the egg replacer, then stir in the vanilla. Combine the flour, flax seed, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 (for chewy) to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Apricot Squares

Ingredients:
1 1/2 cups chopped dried apricots
2 cup water
1/4 cup raw honey
1 1/2 cups oat flakes
1 1/2 cups spelt flour
1/2 cup unrefined or cold pressed oil
1/2 cup raw honey

Directions:
Mix first three ingredients in saucepan. Bring to boil and then simmer uncovered on low heat for 10 min. Mix rest of ingredients and press half of mix into bottom of 8 x 8 pan. Spread Apricot mixture on top and sprinkle the rest of the oat mix on top of that. Bake 20 - 30 min at 350* until lightly browned. Cool and cut into 16 squares.

-'The Simpler Life Cookbook' from Arrowhead Mills, by Frank Ford

Gingersnaps

3/4 cup margarine, softened
1 cup sugar
1 1/2 tablespoons oil
1 1/2 tablespoons water
1 teaspoon baking powder, mix with oil and water for egg substitute
1/4 cup molasses
2 cups lite spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon

Preheat oven to 375.
Beat margarine at medium speed until fluffy, gradually add sugar, beating well.
Add oil/water/powder mix and molasses. Mix until well blended. Combine dry ingredients and gradually add to creamed mixture.

***NOTE: the texture of the dough should not be sticky or stiff. It should hold its shape when rolled; if it is too sticky, add more flour, 1 tablespoon at a time.

Cover, chill 1 hour. Shape dough into 1" balls and roll in icing or white sugar. Do not flatten. Place 2 inches apart on ungreased cookie sheets and bake at 375 for 9-11 minutes.