Egg Free Recipes

Greek Yogurt Lemon and Vanilla Bean Panna Cotta

Planning a menu for a pure white dessert can be a challenge. Having said that, I created a Greek Yogurt Lemon and Vanilla Bean Panna Cotta for Canada Day. Panna Cotta is a natural choice for its purity of white colour and its simplicity to make. I love the fresh look of panna cotta, a gelatine set custard made from dairy products which often include cream and/or milk. In this recipe, Greek yogurt is used because of its tangy taste.

Creating a pure white dessert requires eliminating vanilla bean paste because it would tint the custard to an ivory colour. To solve this problem, I added just a smidgeon of vanilla bean powder, which will show only the tiny specks of the vanilla bean seeds in the dessert while retaining the purity of the white colour. As well, I used lemon in two ways (juice and zest) as a flavouring ingredient, which compliments the tangy Greek yogurt.

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Vintage Spice Cake with Toffee Frosting

By Denise Pare-Watson 10 Comments

Prelude: I am a proud Canadian. When the Culinary Historians of Canada (CHC) invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian. For November, the Culinary Historians invited bloggers to post about the foods associated with war and remembrance, including soldiers’ rations, homefront cooking and rationing, as well as other foods that help us remember those we’ve lost. For those reasons, I am sharing a Vintage Spice Cake with Toffee Frosting from a treasured cookbook.

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Vintage Spice Cake with Toffee Frosting | urbnspice.com

Mom’s favourite and only cookbook was this Watkins Cookbook – circa the 1940s

The cake itself is unique in that it does not have eggs, butter, or milk, yet, it is very moist and flavourful due to the use of abundant spices and a mixture of raisins, sugar and boiling water. The fragrance of this cake when baking is unbelievable. It was originally called “The Economy Spice Cake” and you will learn about its history as you read further. When I was researching the frosting for this cake, the term used in the recipe title was ‘Sugarless Cake Frosting.’ It utilizes a reduction of sweetened condensed milk, which is not sugarless at all, however, the term ‘sugarless’ was used during WWII in terms of sugar ration points – the sweetened milk was indeed viewed as ‘sugarless.” I am including this authentic recipe as written for that period.

Vintage Spice Cake

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SunFlower Butter Crumble

By Denise Pare-Watson Leave a Comment

The Inspiration of Urbnspice Series

Straight up front, this recipe for Sunflower Butter Crumble is a fortuitous recipe. As a matter of fact, my Pinterest by-line is ‘Inspiration in my kitchen is often an experimental coincidence!’ This was definitely one of those times when an experiment turned into something else coincidentally.

Sometimes, those are the very best recipes, don’t you think? Think about Eaton Mess, for instance – pure happenstance. Popsicles were invented by accident. So were potato chips….the list goes on. The point is, all of these so-called mishaps are actually famous food products today. I think that I should rename these ‘The Serendipitous Sunflower Butter Crumbles.’ I am not sure if my Sunflower Butter Crumble will become famous, but I am sure you will enjoy trying them. They are delicious. They have a crunchy, buttery texture (although they are nut free and dairy free). As a matter of fact, Sunflower Butter Crumble is gluten free, grain free, nut free, dairy free, egg free and refined sugar-free.

Sunflower Butter Crumbles

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The Ultimate Sunflower Butter Breakfast Bars – Gluten Free, Dairy Free, Nut Free, Egg Free, & Refined Sugar Free

By Denise Pare-Watson 1 Comment

The very reason that these Ultimate Sunflower Butter Breakfast Bars were created was due entirely to another recipe I was updating for Nut Butter and No-Nut Butter Cookies. I had been experiment making Sunflower Seed Butter – let’s just say that resulted in an interesting reaction. You can read my Funny Sunflower seed butter story in this post.

The moral of the story is: good things happen to those who are determined. I was very pleased with the outcome with my recipe for Sunflower Butter and also my bonus sunflower butter crumbles that resulted from trial and repeat. In addition to these Ultimate Sunflower Butter Breakfast Bars, stay tuned for Coconut Orange Pudding with Sunflower Butter Crumble garnish – another Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar-Free dessert.

Sunflower Butter Bars

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Yogurt Pancakes – Revisited once again

By Denise Pare-Watson Leave a Comment

I am revisiting a very familiar and much-loved family recipe for Yogurt Pancakes. One of my readers asked a question regarding baking powder vs baking soda. She was on a quest to make her daughter light fluffy pancakes. The tricky part was making a fluffy pancake without eggs due to an egg allergy.

Once again, another reader, being a celiac, wanted so much to try these pancakes. I adapted this recipe again to accommodate her dietary concerns and issues. Since she was able to tolerate dairy products, I was able to use milk. There are, of course, other options for dairy milk, such as substituting rice milk, coconut milk or almond milk or even fruit juice.

Yogurt Pancakes ready to eat

This is a perfect recipe to try. It has all the qualities of a fluffy pancake and the egg substitute as posted below will ensure that your daughter can enjoy her fluffy pancakes soon! Good luck!

Yogurt Pancakes on the griddle

Yogurt Pancakes

YOGURT PANCAKES:

CHEF TALK: No other pancake will do in the Urbnspice household. These are very easy to make. They are light, very fluffy, and so delicious! If you can find real maple syrup for the Hot Maple Butter, it’s the best!!

INGREDIENTS:

1 1/2 cup all-purpose flour or gluten-free flour blend
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup plain dairy yogurt or non-dairy coconut yogurt
3/4 cup milk or milk substitutes such as coconut milk, almond milk, or lactose-free milk beverage
2 eggs, beaten (or 1/2 cup egg substitute from the recipe below)
1 teaspoon vanilla extract
1/4 cup butter, melted

METHOD:

In a large bowl, mix together flour, baking powder, baking soda and salt.
Combine the yogurt, milk, eggs (or egg substitute) and butter.
Add all at once to the dry ingredients.
Stir just until combined.
Serve with Hot Maple Butter

Hot Maple Butter:

INGREDIENTS:

1 cup maple syrup
1/2 cup butter

METHOD:

Combine and stir until butter melts and sauce is heated through.

Fluffy Yogurt Pancakes on the griddle

For Egg Allergies: Substitute ½ cup egg substitute (below) for the 2 eggs

EGG SUBSTITUTE

INGREDIENTS

Combine these :

3 cups of water
1/3 cups flax seeds

METHOD:

Bring this mixture to a boil and simmer for 30 minutes.
Strain, Refrigerate. It will become very thick.
For every egg required in a recipe, substitute 1/4 cup of the flax seed liquid.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Gluten-Free Flour Blends
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Gluten-Free Tips and Techniques

Cranberry-Coconut and Carrot Muffins

Best Ever Banana Muffins

Roasted Tomato Compote with Poached Eggs

If you try my recipe for Yogurt Pancakes, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

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YOGURT PANCAKES:

Hot Maple Butter:

EGG SUBSTITUTE