I've really been challenged as of lately in finding recipes that we can all enjoy but not have any allergies too. When looking at a lot of the vegan recipes they often use wheat flour and/or oatmeal. Well, with Hailey's wheat allergy, I had to keep digging. It's not too bad eating gluten free and dairy free, as we've been doing that for awhile now at our house. But theN to add egg free also, it makes baking anything near impossible. I told the kids they may like a raw dessert, with fresh fruit and chocolate pudding even better then the "want to be" cake.
In doing some research I found that you can mix up ground flax seed (which we already always have on hand) and mix it in with water and heat on the stove top at a simmer for 5 minutes. I added 1/4 up ground flax seed to about 1/2 cup plus 2 T water. I mixed it together, let it simmer for 5 minute and then let it cool. It says that it stays good for up to two weeks in the fridge. You add 1/4 cup of the mixture for each egg in the recipe.
Ok, so the easy thing I did it was to purchase a gluten free cake mix at Fred Meyer. On the box it calls for water, eggs ,and butter. I simply substituted the flax mixture for the eggs and veggie oil for the butter. It turned out wonderfully to all of our surprize.
Now I just need to find some new recipes for dinners that we can all eat and enjoy the taste.
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