Egg Free Milk Free Coffee Raisin Food

EGGLESS COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
• In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.

BLUEBERRY PANCAKES, MILK-FREE, EGG-FREE

Steps:

• Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
• Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
• Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
• Mix blueberries with dry ingredients, just before adding the liquids.
• Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
• Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
• Serve hot with margarine, honey, brown sugar or maple syrup.
• Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.

EGG-FREE MILK-FREE COFFEE RAISIN

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9x13-inch pan.
• Sift together the flour, baking soda and baking powder.
• Set aside.
• In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon.
• Bring to a boil, remove from heat and set aside to cool to room temperature.
• (A quick way of doing this is by placing the saucepan an ice-water bath, stirring the coffee-mixture to quicken the cooling process).
• Stir in flour mixture until well combined.
• Pour into a 9x13-inch pan.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
• Remove from the oven and let it cool completely before attempting to slice it into pieces, because this one tends to stick to the bottom of the pan, even after greasing and flouring.
• A good way around this is to use parchment paper, but we don't get that here, so I just cut the "brownies" in the pan; it's a pretty messy job, but gives you all the more crumbs to pick at!
• Serve this with a scoop of vanilla ice-cream (mmmm) and indulge!

VERSATILE VEGAN CHOCOLATE FROSTING (DAIRY FREE, EGG FREE)

Steps:

• Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
• Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
• Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
• Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!

PUMPKIN RAISIN MUFFINS FAT FREE DAIRY FREE EGG FREE

Steps:

• Preheat oven to 375 degrees.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Add the pumpkin and raisins. Stir until just mixed. Do not overmix.
• Spoon batter into muffin cups, filling to just below the tops.
• Bake 25-30 minutes, until tops of muffins spring back when pressed lightly. Remove from oven and let stand for 5 minutes in the pan, and then remove to a wire rack to cool.

PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
• Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
• Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.

EGG-FREE MILK-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350F degrees.
• Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
• Set aside.
• In a large mixing bowl, combine all dry ingredients and mix thoroughly.
• Add all liquid ingredients and combine with whisk just until blended.
• Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
• Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
• Note: to make a layer cake, you'll need to double this recipe and bake in two pans.