All tagged egg free

Sweet Potato Muffins (gluten free, sugar free, vegan)

I'm always looking for cookie or muffin recipes that my girls will like and that are low in sugar and can be made gluten, dairy and egg free. I found this recipe several months ago and I modified it to fit our dietary restrictions. I've made the sweet potato muffins using brown rice flour and maple syrup per the original recipe and they are delicious. However, since I'm on a no sugar diet at the moment I decided to try them with stevia, buckwheat and quinoa flour which are approved on a Body Ecology diet. They turned out amazing! I also used chia seeds instead of my usual flax for an egg substitute and that worked well too. You can add a small amount of chocolate chips or leave them out. I'm waiting for my sugar free chocolate (sweetened only with monk fruit extract, no sugar alcohols) to arrive in the mail so I was a little bit naughty and used a tiny amount of Guittard dark chocolate chips. I think I got about 2 chocolate chips in my muffin so I don't feel too guilty. If you're not on a candida diet, these would be amazing with raisins too. My little ones love these muffins! They don't last very long in our house. 

No-Buttermilk Biscuits (gluten free, vegan, nut free, paleo, AIP...wow!)

My sister stopped by a few weeks ago after work and stayed for dinner. It was cold and snowy (yes...spring in Colorado) and I was just reheating leftover chicken soup dinner. We started talking about how delicious our mom's homemade buttermilk biscuits were growing up. She always served them with homemade chicken soup. I think she used Martha Stewart's buttermilk biscuit recipe, which is of course not gluten free.

Pumpkin Apple Pancakes (paleo, AIP, vegan, gluten free)

I love pancakes! They are my weekend go-to brunch item. I have a delicious recipe for gluten free oatmeal pancakes but unfortunately, oats are not allowed on the AIP diet which I am trying out for awhile. I've been working on these grain free pumpkin pancakes for about a week to get the texture right. There are a million recipes for paleo pancakes out there but most use almond flour and eggs which I can't eat. These are held together with applesauce and collagen peptides. They have tons of pumpkin flavor and the center reminds me of pumpkin butter. They are really yummy with a dab of coconut oil or ghee and a drizzle of maple syrup. 

Cashew Butter Bars (grain free, paleo, vegan)

These cashew butter bars are a cross between a bondie and a breakfast bar. They are really hearty and just sweet enough to taste like dessert. Of course, you can totally eat it for breakfast too! These were a favorite at the farmer's market last summer. We always sold out of them! They are really rich so a little goes a long way. You can substitute any nut butter you like. We also made a variation with butterscotch chips instead of dark chocolate and those were divine as well. 

Avocado Green Goddess Dressing (AIP, Paleo, Vegan)

Nothing makes a salad more appetizing than a creamy, dreamy salad dressing. Most creamy salad dressings are packed with dairy and hydrogenated oils which I try to avoid. This Avocado Green Goddess dressing is made with avocado, coconut milk, tons of fresh herbs, lemon juice and white wine vinegar. Clean and delicious! 

Salted Butterscotch Cookies (gluten free, egg free)

I've always been a big fan of butterscotch. As a little girl one of my all time favorite treats was butterscotch pudding. My mom used to make it from scratch and served it with a dollop of whipped cream and it was luscious! So of course when I was developing recipes for the Sugar Bunny Bakery stand at the farmer's market I wanted to make a butterscotch cookie. I didn't realize that many butterscotch chips contain gluten so make sure you read the label. The Sugar Bunny Salted Butterscotch Cookies are a little bit crisp, very buttery and sprinkled with just a touch of sea salt. They were a favorite at the market and I think you will love them too! 

Carrot Cake with Candied Ginger (gluten free and vegan)

One of Sugar Bunny's best sellers at the farmer's market were our carrot cake muffins with candied ginger. We made them several times for parties and company events with cream cheese frosting and sprinkled with candied ginger and they were a big hit! I've always loved carrot cake with tidbits of walnuts, pineapple and coconut in every bite. The candied ginger adds an unexpected sweet, spicy kick! I recently made this carrot cake for Easter with a vegan date caramel frosting and it was delicious! (The same date filling I used in the Oatmeal Caramel Layer Bars!) The muffins are perfect for brunch and the cake version with either frosting is great for any occasion.