Egg Free, Dairy Free Baked Bread Wrapped Hot Dogs

This isn't a healthy meal, but it was just an idea for a quick dinner or lunch with fries, a vegetable, and/or baked beans. My girls loved them with fries and green beans.

Baked Bread Wrapped Hot Dogs

Spread dairy free margarine on one side of safe bread. Place the bread, margarine side down, on a foil lined baking sheet. Place a hot dog on the bread diagonally. Fold up one corner of the bread so it is laying on its side folded over the hot dog. Repeat for the amount you want. Bake at 450 for 15-20 minutes or until the bread is toasted and the hot dogs are cooked.
*  If desired, you can place a piece of safe cheese on top of the bread before the hot dog.

Egg Free, Dairy Free, Nut Free Perfect Cornbread Muffins

These cornbread muffins have a perfect texture and mild flavor. They are yummy with soups, stews, chili, or by themselves.

Cornbread Muffins

1 cup cornmeal
1 cup flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup soy milk
1/4 cup unsweetened applesauce
1/4 cup oil

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, applesauce, and oil then mix until just combined. Spoon the mixture evenly into 12 lined and sprayed muffin cups. Bake at 400 for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Egg Free, Dairy Free Flattened Drop Biscuits

These biscuits are perfect for topping with chicken and vegetables, creamed sausage, chili, etc.

Flattened Drop Biscuits

2 1/4 cups all purpose baking mix (I use Bisquick)
1 1/4 cups soy milk

Thoroughly combine both of the ingredients. This batter will be thin and spread when dropped by spoonfuls onto a sprayed foil lined baking sheet. Bake at 450 for 10-12 minutes or until lightly golden.
*  This recipe makes about 16-18 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.

Egg Free, Dairy Free French Toast

Before Jazlyn's allergies, French Toast was one of my favorite breakfasts. I've tried making it several times with bananas and other egg replacements, but the taste and texture just weren't right. Well, finally I figured out a way to make French Toast without eggs that actually tastes like the original. The taste and texture are absolutely perfect! Since the French Toast freezes so well, I make a triple batch so there's always some in the freezer. I had to put in the 3rd picture. Tayana said, "Look, happy toast".

French Toast

2 cups soy milk
1/4 cup flour
2 tbsp sugar
1 tbsp cinnamon
1 tsp vanilla extract
15 slices of safe thick bread

Preheat a skillet over medium low heat. In a separate bowl, whisk all of the ingredients, except for the bread, until thoroughly combined and smooth. Dip the bread into the mixture to coat completely. Fry in a well sprayed skillet until golden on each side. Spray the skillet before each addition.
* This French Toast freezes and reheats perfectly. Flash freeze on baking sheets then transfer into Ziploc bags. Reheat in the microwave.
*  You want the bread to be the thickest safe version that you can find.

Egg Free, Dairy Free, Nut Free Orange Oatmeal Bread

I had a request for a yummy gluten free bread that was easy to make. This one fits that description perfectly. Before Jazlyn outgrew her wheat allergy, this was a bread that I made quite often. I'm sorry I don't have a picture to go with it, but I haven't made this recipe recently. I don't have any orange juice in the house, but I'd like to make a loaf next time we do.

Orange Oatmeal Bread

2 1/4 cups oat flour (or ground oats)
3/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
3/4 cup orange juice
2 tbsp oil

Combine the flour, sugar, baking powder, salt and baking soda. Add the orange juice and oil then mix until just combined. Transfer the batter evenly into a sprayed loaf pan. Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean.

Pepperoni Garlic Drop Biscuits

My go to recipe for biscuits is our Drop Biscuits. If we want something a little different or with some extra flavor, I made these Pepperoni Garlic Drop Biscuits. They are perfect with spaghetti. My girls can't get enough of them.

Pepperoni Garlic Drop Biscuits

2 1/4 cup Bisquick baking mix
2/3 cup soy milk
Pepperoni to taste (I use about 30 slices cut into fourths)
Garlic powder or garlic salt to taste (I use 1 tbsp garlic salt)

Thoroughly combine all of the ingredients. Drop by spoonful onto a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden brown.
*  The biscuits pretty much retain the shape they are placed it. If you want prettier biscuits like the midde and bottom pictures, smooth out the biscuit mounds first before baking.
*  This recipe makes about 13 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.
*  If you want more of a garlic flavor, you can brush the hot biscuits with melted dairy free margarine mixed with garlic salt or garlic powder.

Egg Free, Dairy Free Sweet Cornbread

We love our Simple Sweet Cornbread and our Sweet Corn Cake. I wanted to make cornbread to go with our supper and I was out of the Jiffy Cornbread Mix, which is an ingredient in both recipes. This new Sweet Cornbread recipe is still easy to make and very good. It is more of a traditional cornbread that is fluffy and drier than my other two recipes, which is not at all a bad thing depending what texture you want and what you are using the cornbread for. This cornbread was perfect with the chowder I made. The girls liked their cornbread topped with dairy free margarine. I didn't find a need to put it on because I was dipping it in my chowder. This cornbread reminds me of the cornbread my mom used to make with her Chili when I was growing up.

Sweet Cornbread

2 1/2 cups cornmeal
2 cups flour
1 cup sugar
2 tbsp baking powder
1 tsp salt
2 cups soy milk
1/4 cup dairy free margarine, melted
1/4 cup water

Combine the cornmeal, flour, sugar, baking powder, and salt. Add the soy milk, margarine, and water then mix until thoroughly combined. Pour the mixture evenly into a sprayed 9x13 baking dish. Bake at 400 for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean.
*  You can substitute the 9x13 baking dish for two 8x8 baking dishes.

Egg Free, Dairy Free, Nut Free Perfect Banana Muffins and Bread

These banana muffins are perfectly moist and full of flavor. I usually double the batch and make 2 loaves of bread and 20 muffins.

 

 

Perfect Banana Muffins and Bread

3/4 cup soy milk

3/4 tbsp vinegar
2 thoroughly mashed bananas
1 1/4 cup sugar
1/2 cup dairy free margarine, melted
3 tbsp water
1 1/2 tsp vanilla extract
2 3/4 cup flour
1 tbsp baking powder
1/4 tsp salt

Combine the soy milk and vinegar and allow to set until slightly thickened, about 5 minutes. Once thickened, add the bananas, sugar, margarine, water and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture to the banana mixture then beat until thoroughly combined. Divide the batter between two sprayed 8” loaf pans. Bake at 350 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks to cool completely.

* For Perfect Banana Muffins, fill 20 lined muffin cups ¾ full with the batter. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.\
* The bread and muffins freeze perfectly. Either reheat in the microwave or let thaw at room temperature or in the fridge.

Egg Free, Dairy Free Simple Sweet Cornbread

This Sweet Cornbread reminds me of my Sweet Corn Cake. The difference is that this bread can be cut in slices and the cake needs to be scooped to serve. This bread is moist and has a perfectly delicious flavor, especially once it is cooled. I also like that this recipes does not use any margarine or oil. I'm sure you could leave out the corn syrup or substitute sugar if desired.

Simple Sweet Cornbread

1 box Jiffy cornbread mix
1 can creamed corn
1/4 cup soy milk
1/4 cup corn syrup

Thoroughly combine all of the ingredients. Transfer into a sprayed 8x8 baking dish. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool at least 10 minutes before cutting into squares.

Egg Free, Dairy Free, Nut Free Family Favorite Bread Pudding

We love bread puddings and so far we've made Crock Pot Pumpkin Bread Pudding, Coconut Chocolate Chip Bread Pudding and Very Berry Bread Pudding. This bread pudding is absolutely wonderful. The girls love it so much that we've been making it almost every week. It's so easy to make that the girls prepare the bread pudding then I bake it for them.

Family Favorite Bread Pudding

4 cups torn bread cubes
3 cups soy milk
3/4 cup sugar
1/2 cup dried cranberries or substitute raisins, flaked coconut, safe chocolate chips, etc.
2 tbsp vanilla extract
1-2 tsp cinnamon

Place the bread in a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the remaining ingredients. Pour the mixture over the bread then stir until all of the bread is moistened. Spread the mixture evenly in the dish. Bake at 350 for 25-35 minutes or until set. Serve warm or cold.

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Egg Free, Dairy Free, Nut Free Very Berry Bread Pudding

I love bread pudding and experimenting with different combinations. This one turned out very good and is now one of my favorites.

Very Berry Bread Pudding

6 cups safe bread, torn into cubes
1/2 – 3/4 cup dried fruit - I used a combination of raisins, blueberries and cranberries
2 3/4 cups soy milk
1 cup mixed berry juice or any flavor desired
1/2 cup sugar
2 tbsp vanilla extract

Place the bread evenly in the bottom of an 8x11 baking dish. Sprinkle the dried fruit evenly over top. In a separate bowl, whisk together the soy milk, juice, sugar and vanilla. Evenly pour the soy milk mixture over the bread. Press down lightly on the bread to soak it in the soy milk mixture and make it even. Bake at 350 for 45-50 minutes or until the top is golden brown. Allow the bread pudding to set for 15 minutes before serving.
* Wonderful served warm or cold.

Egg Free, Dairy Free, Nut Free Coconut Chocolate Chip Bread Pudding

Ever since I made the Pumpkin Bread Pudding, I've been craving bread pudding again. This time, I wanted it faster than in the crock pot and I was craving chocolate and coconut. I decided to try and figure out how to make all of that happen and this yummy bread pudding is the result. Of course, in my family's opinion, chocolate makes everything better. Feel free to substitute the chocolate chips and coconut to suit your family's tastes. I think cinnamon and raisin would be very good.

Coconut Chocolate Chip Bread Pudding

4 cups safe bread, torn into cubes
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 1/2 tbsp vanilla extract
1 cup safe chocolate chips
1 cup flaked coconut

Place the bread evenly in the bottom of a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the soy milk, sugar, brown sugar and vanilla. Stir in the chocolate chips and coconut. Evenly pour the soy milk mixture over the bread. Toss the ingredients to thoroughly coat the bread with the mixture. Bake at 350 for 30 minutes. Allow the bread pudding to rest for 20 minutes before eating.
*  Wonderful served warm or cold.
*  If desired, you can substitute the chocolate chips and/or coconut for other ingredients such as cinnamon and raisins. You can also omit them completely for a plain bread pudding.

Egg Free, Dairy Free Sweet Corn Cake

This Corn Cake is a great substitution for corn bread or just served as a side.

Sweet Corn Cake

8 1/2 oz box of safe corn bread mix
1/4 cup dairy free margarine, melted
1/4 cup water
15 oz can creamed corn
1-3 tbsp sugar, or to taste, optional

Combine the corn bread mix and melted margarine. Add the water, creamed corn and sugar then mix until thoroughly combined. Pour the mixture into a sprayed 9x5 loaf pan. Bake uncovered at 350 for 40-45 minutes or until the liquid as has been absorbed. Use an ice cream scoop or spoon to serve.

Egg Free, Dairy Free, Nut Free Crock Pot Pumpkin Bread Pudding

This yummy Fall recipe comes from a friend of mine. I've changed the recipe slightly to suit our family's tastes. This Pumpkin Bread Pudding is so delicious and perfect this time of year or anytime you are craving pumpkin. The top picture was taken while the pudding was still warm and the bottom picture was taken the next day while it was cold. We really liked it both ways. Thank you Shannon!

Crock Pot Pumpkin Bread Pudding

16 oz canned pumpkin puree
1 cup brown sugar
1 1/2 tbsp vanilla extract
1 1/2 tbsp cinnamon
3 cups soy milk, microwaved until hot but not boiling
6 cups white bread, torn into small cubes

Place the pumpkin, brown sugar, vanilla and cinnamon in the crock pot then whisk until combined. Add the soy milk then whisk until thoroughly combined and smooth. Taste the mixture and adjust the flavorings as desired. Add the bread cubes then press them into the pumpkin mixture, stirring to thoroughly combine. Cover and cook on low for 3-4 hours. Turn off the heat, keeping the crock pot covered, for at least 20 minutes before serving.
*  If you would like a thinner bread pudding, reduce the bread to 4 cups.
*  If desired, you can add some pumpkin pie spice, ginger, allspice and/or nutmeg.
*  Perfect served warm or cold.
*  Refrigerate leftovers tightly covered.

Egg Free, Dairy Free, Nut Free Zucchini Bread

This bread is amazing and moist. It is by far the best zucchini bread I've ever had, allergies or not. You can keep the bread at room temperature or in the fridge. When I make the zucchini bread, I like to make a variety of flavors. To make this process easier, I prepare all of the batter at one time (at least a triple batch). Then I place 1 portion of the batter into a separate mixing bowl and stir in the flavors we want to use. I repeat this until all of the batter is used. We love this bread plain, but after the recipe I have included our other favorite varieties.

Zucchini Bread

1 1/2 cups flour
1/2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4-1 cup sugar
1 cup finely shredded zucchini
1/4 cup oil
1/2 cup unsweetened applesauce

Combine the flour, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine the sugar, zucchini, oil and applesauce. Add the flour mixture to the zucchini mixture and stir until just moistened. Transfer the batter to a sprayed 8 1/2x4 1/2 loaf pan. Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes before removing the loaf from the pan. Cool completely on the wire rack before slicing. Store wrapped in foil or plastic wrap.
* You can substitute 1 cup of finely shredded apple for the zucchini.
* You can substitute 1 cup of mashed banana for the zucchini.

Pineapple Coconut Zucchini Bread - stir flaked coconut and drained crushed pineapple into the batter.
Coconut Chocolate Chip Zucchini Bread- stir flaked coconut and safe chocolate chips into the batter. We also like this bread without the chocolate chips and use extra coconut.
Double Chocolate Chip Zucchini Bread - stir cocoa powder and safe chocolate chips into the batter.
Blueberry Zucchini Bread - stir frozen blueberries into the batter.
Cinnamon Zucchini Bread - stir cinnamon sugar into the batter then generously sprinkle additional cinnamon sugar over the top before baking.
*  Vary the amounts of these ingredients to suit your family's taste.

Egg Free, Dairy Free Pepperoni Breadsticks

These pepperoni breadsticks are quick and esay to prepare. We love these breadsticks with spaghetti or Crock Pot Pizza.

Pepperoni Breadsticks

2 cups all purpose baking mix
1/4 cup cold water
1/4 - 3/4 cup chopped pepperoni
1/8 - 1/4 cup dairy-free margarine, melted
Garlic salt or any seasonings desired

Combine the baking mix, water and pepperoni until a dough forms. Knead the dough 5 times. Roll the dough into a square or rectangle. Cut into the length and thickness of strips you desire (I made 28 strips). Twist the ends of each strip in opposite directions. Place the twisted strips on a foil lined baking sheet, pressing the ends onto the foil to fasten securely. Brush the strips generously with melted margarine and then sprinkle with any seasonings you desire (you can also mix the seasonings directly into the melted margarine). Bake at 425 for 10-12 minutes or until golden brown.
*  If desired, dip in pizza sauce.

Oat Flour Tortillas

Before Jazzy outgrew her wheat allergy, these tortillas were a staple in our house. Since I couldn't find a bread that was safe and tasted good, Jazzy used them in place of bread. I would make a batch then freeze them between sheets of wax paper. Whenever she wanted a piece of bread, I would just pop one in the microwave until heated through. Just be aware that once the tortillas are reheated they harden fairly quickly so make them right before you are ready to eat them. We still make them whenever we are craving healthy yummy tortillas.

Oat Flour Tortillas

2 cups oat flour (oats can be blended to create the flour)
1/2 tsp salt
1/2 – 3/4 cup cold water

Combine the oat flour and salt. Slowly add the water, mixing with a fork to moisten the dough evenly. The dough should be able to be gathered into a ball. If the dough is too dry, just add a little extra water. Place the dough on a flat surface and knead well. Separate the dough into 8 sections. Flour the palms of your hands then shape each of the sections into 3" rounds. Cover with plastic wrap and allow to rest for 10 minutes. Roll each of the rounds into a flat 7-8” circle. Place the tortilla in a hot frying pan over medium-high heat. Cook for 1-2 minutes, turn then cook the other side for 1-2 minutes. Remove the tortilla to a plate and cover with a dish towel to keep warm. These tortillas can be kept in the fridge for a week or they can be frozen between sheets of wax paper then reheated in the microwave or in a skillet.

Egg Free, Dairy Free Croutons / Bread Crumbs

We love croutons in our soups, on our salads and just as a snack. I use the bread crumbs in everything from meatloaf to a breading for chicken. I usually make a big batch of croutons, 2-3 loaves of bread, and keep 1/2 of them as croutons and the other 1/2 I turn in to bread crumbs.

Croutons / Bread Crumbs

Line a baking sheet with foil. Break safe bread into cubes and place them on the sheet. Spray the cubes with a safe cooking spray (I use pam), then sprinkle on any seasonings desired. Place in the oven at 275 until they are crisp the whole way though (mine take about 30 minutes, but it is very thin white bread. I've made them with thicker wheat breads or grain breads and they take longer).

To turn the croutons into bread crumbs, place the croutons into a Ziploc bag and roll over them with a rolling pin or bang the bag with the rolling pin.

The croutons and bread crumbs will store for a long time in an airtight container as long as they are cooked the whole way though and completely crunchy.