This morning around the breakfast table, we were dealing with gluten-free and egg-free diets, as well as no cheese for another guest. We tried two new recipes, both which were successful. Since I posted the photo on our Facebook page, I’ve had requests for the recipes, and also from the guests, so thought we’d post them here for easy access.
Gluten, egg, and dairy-free banana muffins
Mix the following together with beaters until smooth:
- 3 ripe bananas
- 1/2 cup sugar
- 1/2 cup oil (we use canola)
- 2 tsp. egg replacer mixed with 1/4 cup water OR 2 eggs
- 1 tsp. vanilla
Combine the following dry ingredients, then add to the wet mixture and stir until moist. Do not over-mix.
- 2 cups all-purpose gluten-free flour (We used Bob’s Redmill)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
Line muffin tins with papers, divide batter between 12 muffin cups, and bake in 350*F oven for 20 – 22 minutes.
- 3 Eggs worth of prepared egg replacer
- 3/4cup rice milk
- 3/4cup Water
- 3 TBSP oil (we use canola)
- 1/2 cup all-purpose gluten-free flour (We used Bob’s Redmill)
- 1/2 cup brown rice flour
- 2 TBSP potato starch
- 1/2t Salt
Combine together all ingredients in bowl and whisk until combined. Batter will appear deceivingly thin. Cook crepe in hot, oiled frying pan and top with desired filling. This morning we served our egg-free guests crepes filled with asparagus, tomato, basil, chives and boursin cheese; and our cheese-free guest, the same herbs & veggies in scrambled eggs. (Pictured above.)
As you can see from above, these recipes are also soy-free. However, the flour we used (Bob’s Redmill) is processed in a factory that uses soy and tree-nuts, so we consider these recipes both “unsafe” for our daughter. If we used a different flour, they would be safe.
Please let us know how they turn out for you! We will definitely serve both of these recipes again!