Vegan Baked Goods
Feb. 20, 2012 4:06 pm
Updated: Feb. 21, 2012 8:29 pm
My daughter is allergic to so many things so I have a hard time figuring out what to give her for breakfast. It usually ends up being banana, gluten free cereal or oatmeal and quinoa with brown sugar. At daycare, they sometimes have muffins for breakfast
and I felt bad that she could never have any so I decided to try and find some recipes that I could tweak for her allergies.
I looked online for recipes but wheat free baking recipes usually required a bunch of other ingredients like tapioca flour and xanthum gum. So I decided to just go to Whole Foods to see what I could fine. I discovered a great all purpose baking mix from "The
Pure Pantry". It is gluten, dairy, soy, nut and egg free so it was perfect for my daughter's diet. Plus, the package had some recipes printed on it so I didn't have to do additional research for recipes.
First, I made the banana bread muffins. It was really easy! Instead of butter, I used Earth Balance soy free natural buttery spread (it is also vegan, gluten free and lactose free). For milk, I used coconut milk. For eggs, I used a flax seed substitute (1
Tbs ground flax seed meal mixed with 3 Tbs warm water). The muffin was pretty good, not as good as muffins with regular flour, real butter, milk and eggs but at least it was pretty close and my 18 month baby seems to love it.
Today, I tried the blueberry muffin recipe and used fresh blueberries. It also came out pretty well. Hopefully my daughter will enjoy them and not feel left out when she sees other kids in her class eating muffins. Thank goodness there are so many great
products out there these days for people with food allergies!