1st birthday for mini-T and food allergies
This is so sad, to me. As you know, Titus has a few fod allergies. They are, as far as we know; egg, milk and soy.
Well that makes it tough for a cake, doesn’t it. Even though he will only be 1 year old on his birthday and has no idea of how good cake is, let alone what cake is, he still needs one to destroy. It’s kind of a family thing, to give a cake to the birthday child and let them wreck it on their first birthday. But with Titus, this could harm him, and probably worse. We won’t discuss the “worse” in this post.
I never thought we would have this problem with our children. Neither Anna nor I have any food allergies that we know of. So this is making life tough. From the elecare that he must have to this birthday cake issue. Heck, even our brand new carpet causes issues for Titus.
Thanks to some good friends at www.bibleforums.org and searching on www.google.com, I have found some great recipes.
Hopefully Titus will have a cake that he can harm and yet will not harm him.
If you know of any recipes that are egg, milk and soy free, please feel free to post them. Also, if you have a website, add it to the post and I will put it up on here to get you a little more visibility. For all 10 people that read this site.
Here’s one that I found that looks really good.
Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs.
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I think that recipe sounds good! I hope it turns out well for you.
April 8th, 2007 | #
I did a quick search on google for “eggless cakes” and found these options:
http://www.ochef.com/218.htm
Eggless, Milkless cake
Eggless Cakes from cooks.com
Other options are checking Vegan recipes, since they use no animal byproducts whatsoever - i.e., no milk, no eggs.
For a moisture substitute, you could always replace milk with, say canned goat milk, coconut milk, applesauce, or pureed stone fruits (apricots, peaches, cherries, etc…). In a baking situation, using goat milk might even be best b/c it won’t change the flavor or texture of your batter noticeably, and while lactose still exists in goat milk (4.1 % versus 4.7 % in cow’s milk), goat milk is much less complex to digest. The coconut milk option is intriguing, only b/c you can water it down such that it can have almost the exact consistency of milk, or leave it full strength and make a heavier, denser wedding-cake-weight cake. That said, I thought Anna had an aversion or even allergy to coconut.
In almost all cake recipes, you can substitute the milk portion for plain water. That will definitely yield a very very light-weight cake, but that has it’s own benefits. FWIW, most cake mixes call for using water.
Wow. Listen to me like I know my a$$ from a hole in the ground.
April 11th, 2007 | #