Sunday, October 23, 2011

Pumpkin Bread

Autumn is here, and with it comes the time for baking delectable fall goodies-- treats made with sweet pumpkins, crunchy apples, and savory spices. One of my favorite things to bake at this time of year is Pumpkin Bread, a delicious bread filled with cinnamon, nutmeg, ginger, and cloves. Here is the recipe for my favorite pumpkin bread that uses Ener-G Egg Replacer instead of eggs.


Pumpkin Bread

1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1/2 cup oil
3 teaspoons Ener-G Egg Replacer + 4 tablespoons water
1/3 cup water
1 cup pumpkin
1/2 cup raisins
1/2 cup craisins (optional)
1/2 cup chocolate chips (optional)

Preheat oven to 350°. Grease a bread pan and sprinkle cinnamon and sugar on the bottom and sides of the pan.
In a small bowl, stir together Ener-G Egg Replacer and water.
In a large bowl, sift together flour, sugar, baking soda, salt, and spices. Add oil, water, pumpkin, and egg replacer mixture. Stir in raisins. Pour into prepared pan. Sprinkle the top with cinnamon and sugar. Bake for 50-60 minutes.

JB

Saturday, October 15, 2011

Living Without Eggs

   Egg allergies are one of the most common allergies found in children. Many times this allergy develops in children as young as infants and can be grown out of by 7-12 years old. In some cases the allergy will develop in teenagers and adults. Like all food allergies, egg allergies are caused by an immune system overreaction. Most people with egg allergies are allergic to the protein in the egg yolks and egg whites, although it is more common to be allergic to the egg whites.
   I developed my egg allergy when I was about 14. I had been having stomach aches daily for almost 3 years. I kept food journals and went to the doctor countless times trying to figure out what was wrong with me. Then about a year ago I started getting constricted breathing and a rapid heartbeat as well as the continuing stomach aches. Finally, through blood tests,  I found out that I am allergic to eggs. Immediately I turned to allergy cookbooks, websites, and other places, looking for recipes without eggs. I tried numerous recipes that I found, but I was not satisfied with how some of the egg-free (or eggless, as I like to call it) recipes came out. So I started experimenting with recipes, using different egg substitutes that I had found through research. Although a few of the recipes I experimented with flopped, many of them turned out quite well (if I do say so myself!). This blog is a record of my experiments in egg-free foods.

JB