Egg Free, Dairy Free, Nut Free Cinnamon Breakfast Cake

This cake has such an amazing cinnamon flavor and reminds me of a coffee cake. My girls couldn't get enough. They loved it warm and at room temperature the next day for breakfast. The bottom picture was another batch we made with extra cinnamon on top. Both ways were really good, but I like it a little better with less cinnamon like the top 2 pictures.

 

 

Cinnamon Breakfast Cake

2 cups flour
1 cup sugar
2 tbsp cinnamon
2 tsp baking powder
1 cup soy milk
1 tbsp dairy free margarine, melted
2 tsp vanilla extract
Topping:
1/4 cup brown sugar
2 tbsp cinnamon
1/4 cup dairy free margarine, cut into small pieces

Combine the flour, sugar, cinnamon and baking powder. Add the soy milk, melted margarine and vanilla then stir until thoroughly combined. Divide the batter evenly into 2 round cake pans. Sprinkle the tops with the brown sugar and cinnamon. Press chunks of margarine into the dough. Bake at 350 for 30 minutes. Serve warm or at room temperature.

Egg Free, Dairy Free, Nut Free Banana Oat Muffins

These muffins are very good and I love the flavor of them made with the orange juice in place of the soy milk. However, it causes the muffins to stick to the liners a little.

Banana Oat Muffins

1 1/2 cups flour
1 cup oats
1/2 cup brown sugar
1 tbsp cornstarch
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup soy milk or orange juice
1/3 cup unsweetened applesauce
2 tsp vanilla extract
2-3 mashed bananas

Combine the flour, oats, brown sugar, cornstarch, baking powder, baking soda and salt. In a separate bowl, combine the soy milk, applesauce, vanilla and bananas. Add the flour mixture to the banana mixture then stir until thoroughly combined. Fill lined muffin cups 3/4 full. Bake at 400 for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Egg Free, Dairy Free Brown Buttered Noodles with Ham and Peas

My girls take turns picking out our supper. This is another casserole that they came up with and we all really enjoyed.

Brown Buttered Noodles with Ham and Peas

1/4 cup dairy free margarine
1 box noodles, any shape desired, cooked
1 can peas
1-2 cups cooked diced ham

Place the margarine in a small saucepan and cook over medium heat until it is melted and beginning to brown. Pour the margarine over the cooked noodles. Add the peas and ham then cook and stir until heated through.
*  If desired, you can also skip the step of browning the margarine and just add it to the cooked noodles with the peas and ham.

Egg Free, Dairy Free Freezer Burritos

I was making soups, spaghetti, casseroles, pancakes, waffles, muffins, etc. to stock my freezer and wanted to try something a little different. Before Jazlyn's allergies, I would buy sometimes buy the frozen burritos for a quick lunch. My version is much healtheir and tastes incredible. Plus, you can change the ingredients to suit your family's tastes.

Freezer Burritos

1 can (15.5 oz) black beans
1 1/2 cups uncooked rice, cooked
2/3 cup salsa
1 bag broccoli and cauliflower, chopped
10-12 tortilla shells (6" each)

Combine all of the ingredients except for the tortilla shells. Use a mixing spoon to scoop a large spoonful of the mixture into the center of a tortilla shell. Fold up the bottom of the tortilla, fold one side over, then the other side over then fold the top over to seal. Wrap individually in foil.
*  This is what I used in my burritos, but feel free to change the ingredients, amounts, etc. to suit your taste.
*  Remove the foil then microwave for 2 minutes or until heated through.

Egg Free, Dairy Free Creamy Ground Beef

This is not the prettiest meal, but my family really enjoyed this quick and easy to prepare meal. I'm always trying to figure out really fast meals. Since I keep cooked ground beef in 1 lb portions in the freezer, meals like this can be prepared very fast.

Creamy Ground Beef

1 1/2 lbs cooked ground beef
1 can gravy
1 can water
1 cup mashed potato flakes

Heat the ground beef, gravy and water. Add the potato flakes then simmer and stir for a few minutes until thickened. Serve over hot cooked rice, bread, biscuits or rolls.