Dairy-Free Egg-Free Blueberry-Flaxseed Muffins

I updated this recipe to also exclude eggs. The original is from, "Cooking for Health & Flavor", and it's on page 67. Turned out just as good with the applesauce as it was with eggs (and cheaper, too)! Yippeee! Witt loves them!





1/2 cup milled flaxseed
1 cup whole wheat flour
3/4 cup plus 2 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 c + 1/8 c applesauce
2/3 cup packed light brown sugar
1 cup buttermilk (I used my substitution)
3 Tbsp canola oil
1 Tbsp orange juice
1 tsp vanilla extract
1 cup fresh blueberries, rinsed, patted dry
1 Tbsp sugar for tops (or however much your kids put on top - mine used much more than a Tbsp!)

(The recipe also calls for 2 tsp grated orange peel, but I didn't feel like grating the orange so I left it out.)


Heat oven to 400. Coat 12 muffin cups (or the muffin pan) with nonstick cooking spray. If you don't have buttermilk on hand and will be using the substitution, start it first.

The original recipe says to mix all the dry stuff first (except the brown sugar) in one bowl and the wet stuff with the brown sugar in another. As usual, I just threw it all in my kitchenaid stand mixer (without the blueberries) and let it do the work of mixing it all. Then I folded the blueberries in by hand.

Scoop batter into muffin cups. Sprinkle tops with sugar.

Bake 18-22 minutes or until lightly browned and tops spring back when touched lightly. Loosen edges; turn muffins out onto wire rack to cool slightly.

Dairy-Free Egg-Free Okra Patties

I don't fry much at all, but these are really good and this time of year we have lots of okra!

Original recipe from allrecipes.com

• 3 cups vegetable oil for frying
• 1 pound okra, finely chopped
• 1 cup finely chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup water
• Ener-G egg replacer prepared for 1 egg
  
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup cornmeal

DIRECTIONS

1. Heat oil in a large skillet to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the okra, onion, salt, pepper, water and egg replacer. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
3. Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2-3 minutes per side. Remove with a slotted spoon, and drain on paper towels.

Dairy-Free Egg-Free Yellow Squash Muffins

(This recipe is featured on Allergy Sense)

I found the original hand-written recipe on a piece of notebook paper in a cookbook that I purchased at a yard sale. Because Witt is allergic to eggs, I substituted 1/4 c applesauce for each egg and they turned out great! (without apple flavor)

(For a healthier version of these muffins, click here.)



2 lb Yellow Squash (about 8)
1/2 c Applesauce
1 c melted DF Margarine
1 c White Sugar
3 c AP Flour
1 Tbs + 2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda

Boil squash until tender. Drain. Return to pot and mash.

Measure 2 cups of squash into another bowl. Add applesauce and margarine. Mix. Add remaining ingredients. Mix. Fill ungreased muffin cups 3/4 full. Bake 350 until lightly golden brown; about 15 - 20 minutes.

Glazed Pork Chops (Dairy Free)

This is one of my favorite dishes and quite possibly restaurant quality in my opinion. :) Enjoy!

• Pork Chops, 4
• Sage, ground, 1/8 tsp
• Pepper, black, 1/4 tsp
• salt, 1/2 tsp
• Onion, 1/4 c
• Currant jelly, 1/4 c
• Mustard, dijon, 1 1/2 tsp

Trim fat from chops. Coat a lg nonstick skillet with cooking spray; place over HIGH heat until hot. Sprinkle chops with sage, salt, and pepper; add to skillet, and cook 1 minute on each side. Reduce heat to MED; cook chops 4 -5 additional minutes on each side or until done. Transfer chops to a serving platter; keep warm.

Add onion to skillet; cook over MED heat 2 minutes, stirring often. Reduce heat; add jelly and mustard, and simmer 2 minutes or until glaze is reduced to 1/4 cup. Spoon glaze over chops.

5 Ingredients/15 Minutes pg 106