Breads and Breakfasts: Bakin' Without Eggs...or Dairy!
Breakfast Polenta and Sausage
Fluffy Scratch Pancakes
Apple Cinnamon Crepes
Sliced Pan Potatoes
Pourable Batter Waffles
Banana Chip Bread
Mom's Apple Date Muffins
Oatmeal Raisin B&B Tea Loaf
Raisin Bran Muffins
Breakfast Brown Bread
Overnight Cinnamon Roll Bread
Sweet Pumpkin Scones
Oatmeal Sheet Cake
Savory Lemon Drop Scones
Baked Mini Donuts
Citrus Cooler Smoothie
Frozen Berry Shake
Peach Compote Sauce
Frozen Berry Quick Jam
Breakfast Polenta and SausageMost people think of polenta—an Italian yellow cornmeal—as a dinner alternative to rice or mashed potatoes. It’s just as good as a replacement for traditional Southern grits in the morning, though, and is an easy and fast hot breakfast bowl.
Hand-Mashed ApplesauceEvery fall, my family picks apples for pies, crisps, and sauces—enough pecks to fill a dutch oven and two slow cookers. The applesauce never lasts long, though, so I use this recipe on the stovetop whenever we have good apples from the farmer’s market.
Fluffy Scratch PancakesFor a family that bakes everything without eggs, we spend a lot of time eating pancakes! Although we have adapted box mixes with some success, our favorite recipe is this basic one, which can be altered to add different flavors, berries, chocolate chips, and more. Unlike scratch pancake recipes with eggs and milk, this recipe needs a light touch with a wooden spoon, not an electric mixer.
Apple Cinnamon CrepesFor a long time, I thought crepes would be out of the question to make without eggs. When I came across a French magazine that featured egg-free crepes in an online instruction video, I decided to try making a similar recipe myself. This result is definitely apple-y but still yummy!
Sliced Pan PotatoesI love hash browns but never have the time to shred my own potatoes, and I only sometimes indulge in them at restaurants or from freezer preparations. I had forgotten about this easy and delicious way to get the same flavor more easily until my mom visited and made these again for me.
Pourable Batter WafflesOur first dozen attempts at egg-free waffles were terrible, sticking to the iron or in our mouths. After some kitchen science research about fats, liquids, and sugars in the batter, we finally hit on this pourable, nonstick recipe. Like the pancake base, this recipe can be adapted for different flavors and mix-ins. We add ¼ cup chocolate chips to our waffle recipe and use it in a large Belgian waffle iron or a small, square countertop waffle iron.
Banana Chip BreadWarm banana bread is a classic, and it also happens to be pretty easy to make without eggs. Overripe bananas offer the perfect amount of moisture and stickiness to hold together this quick bread. For a savory option, leave out the chocolate, and for a lighter flavor, use only 2 bananas.
Mom's Apple Date MuffinsMy mom actually never made apple date muffins, but this recipe is inspired by her own berry muffins, which she would make for me as a treat when I came back from college for weekend visits. Those berry muffins were light enough to eat a few at a time! I’ve adapted that recipe to make all sorts of different flavors and sizes of treats over the years. This version developed because of my daughter’s love for dates.
Oatmeal Raisin B&B Tea LoafAlthough even my family without food allergies like to bake quick breads with fruits, no one makes quick loafs for toast or lunches. This tea loaf was inspired by a bed & breakfast recipe we found on a vacation. It is dense enough to stand up to French toast-style baking, but we usually slice it warm and eat it with fruit butter instead.
Raisin Bran MuffinsThese healthy muffins were inspired by the muffins my mom always talked about making for my dad, from an old recipe that could be stored in the refrigerator all week to bake as desired. I usually make this version all at once from the leftover flakes of our favorite breakfast cereal, instead.
Breakfast Brown BreadFor a short time, when we were figuring out everyone’s food allergies in the household, we had to avoid baking with active yeast, which we relied on weekly to make homemade breads. Instead of going without, we explored Irish soda breads and brown breads made with baking soda or powder. This recipe is a combination of them all and has a dense but pleasant texture.
Overnight Cinnamon Roll BreadMy Italian grandmother used to make a cinnamon roll in an angel food pan that was a real treat. It took a long time to make and separate the dough balls and then to butter, rest, and roll the dough before baking. The gooey, marbleized result was worth the wait, but I don’t devote that much time to the kitchen. Instead, I use this quick version that is closer to monkey bread recipes. It isn’t quite as gooey, but it is still enough for breakfast on a special day.
Sweet Pumpkin SconesMy family started making these scones for my daughter during the fall, when the rest of us were able to enjoy pumpkin pie and other sweet harvest treats. The scones became popular with everyone else pretty quickly, especially because they are so quick to make when friends come over or as an easy midday snack.
Oatmeal Sheet CakeMy Aunt Donna’s sheet cakes and icings are delicious. The cakes don’t even need icing, and the icing is good enough to eat from the bowl with spoons (which we used to do!). I found this recipe for her oatmeal cake only recently. Don’t be intimidated by the long list of ingredients! It’s almost as easy as her pineapple version, and I think it’s a great fit for a breakfast or brunch with coffee or tea. We usually top it with just a dusting of powdered sugar.
Savory Lemon Drop SconesSweet doesn’t have to mean sugary. These lemon scones have just enough sugar to balance out the lemon without overpowering it. We adapted the recipe from our pumpkin version for a close friend whose favorite flavor for pretty much any pastry is lemon.
Baked Mini DonutsBefore my daughter with food allergies was born, I came across a mini donut pan and loved to make this healthier alternative to fried store donuts for my family on Sunday mornings. Without eggs and milk, I thought the recipe would never work, and I put away the pan. After learning some kitchen science tricks for cakes and cupcakes, though, we pulled the donut pan back out and adapted a magazine recipe, with yummy results!
Citrus Cooler SmoothieWe have made smoothies with coconut milk, soy milk, and even almond milk. They are all tasty, but the flavor of the milk really comes through. When you have allergies to all of these ingredients, or when you would rather have a basic smoothie drink without a dairy replacement, give this one a try. It was inspired by the dairy-free smoothie that our favorite fruit store makes for our daughter.
Frozen Berry ShakeTo make a thicker drink that matches our ice cream milkshakes, we like to use a fruit sorbet instead of an ice cream alternative. It really brings the flavor of the berries out and is easy to drink straight from a glass or pour over a waffle. It’s easy to make this recipe creamier, too, by adding your choice of a dairy replacement drink until the shake is thin enough to sip with a straw.
Peach Compote SauceWhen we are out of maple syrup or in the mood for something different with our pancakes, I like to make this super-fast and easy compote, a shortcut version of baked fruit compote and cobbler recipes that I’ve collected over the years. This version doesn’t firm up a lot and can be spooned or poured over your breakfast of choice (or over a safe ice cream!).
Frozen Berry Quick JamLike my mom, I make fresh berry freezer jams when the strawberries or blackberries are ripe. Unlike my mom, I don’t make enough to last us the year, or usually even the season. Between berry seasons, I like to make a quick jam on the stovetop from frozen berries, just enough for a few weeks. I adapted this recipe from one I found in a magazine years ago that used sweet cherries.
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Breakfast and brunch recipes can be fun and delicious, even without eggs, butter, or milk. We want to bring the joy of a hot and hearty breakfast back to anyone with food allergies, intolerances, or dietary restrictions. In this cookbook, you can learn to make fluffy egg-free pancakes, breakfast sweet rolls to feed a crowd, and more. All of the recipes rely on ingredients that are already in most pantries---not specialty egg replacers or nondairy milks---and also avoid peanuts, tree nuts, and soy.
Don’t let food allergies---or other dietary restrictions like lactose intolerance or oral allergy syndrome---dampen the holiday spirit. Even without dairy, egg, peanut, tree nuts, seeds, soy, corn, or most dyes, you can make cookies, cakes, and snacks that are tasty and fun to share. Allergen-free foods don’t have to fall apart, taste like powder, or rely on costly special-ordered ingredients. The next time a friend or family member asks what they could make that is safe for you or your child with food restrictions, give them a copy of this cookbook! They’ll quickly realize how many possibilities still exist for baking treats to share with almost anybody. We developed these recipes to continue sharing favorite holiday foods while keeping family members with severe food allergies healthy and safe. With ingredients straight from the typical kitchen pantry and quick-mix directions for busy families, anyone can make these recipes in time for a holiday party---or just because.