take two

April 22, 2009

This friendship bread is quite addicting. It is perfect because it is not too sweet. Now, my second attempt is much healthier than the first. I used fat free milk, whole wheat flour, applesauce instead of oil, and a Splenda baking mix instead of regular sugar. It came out grittier due to the whole wheat flour, but it still taste good and the bread is still extra moist. I don’t feel bad eating this healthified version, though too bad my girls still can’t have any of this as it has milk and eggs and True is allergic to both. Brave isn’t, but we try to keep things fair. Plus, they really don’t need to eat this, so they don’t. Most of the time they don’t complain about it.
friendship bread - healthified

Since True’s birthday is coming, I am going to figure out a healthy cake-ish recipe to make for my dairy & egg free child. I made one for her first birthday and she didn’t even want to try it. Then again, we tried to give her real cake with the works and she didn’t want to try that too. I have a feeling this year, she will want to try it. She calls all cake-cookie-candy-ish foods “junk,” but I think she is getting curious to want to try it. Her (and Brave’s) everyday dessert is called fruit, sometimes vegetables. She really does love them all (fruits and vegetables that is!). I am so thankful for that.

I have a few recipes I may consider making for her special birthday cake, but does anyone have any other recipes to share? Remember, it needs to be dairy and egg free (and peanut free cause she is allergic to that too!). I need all the help I can get!
Or anyone know any dairy-egg free cupcake recipes? I think she is most curious about cupcakes. 

17 comments on “take two”

  • Hibler House says:

    Looks yummy, I’ll have to try that next time I get some friendship bread. I can’t say that I have ANY recipes for cakey-type stuff, so good luck. I have a friend who hates all baked desserts. We always make him rice krispy treats. And I love that your girls’ dessert is fruit. My daughter gets “cookies and candy” as a snack- raisens and pretzel crisps. Hey, they don’t know any different…

  • rustandroses says:

    “Dairy and Egg-Free Chocolate Cupcakes

    1 1/2 C. all-purpose flour
    3/4 C. sugar
    1/4 C. cocoa powder
    1 tsp baking powder
    1tsp baking soda
    1/2 tsp salt
    5 T. vegetable oil
    1 T. vinegar
    1 tsp. vanilla
    1 1/4 C. water
    Pre-heat oven to 350 degrees. Line a one-dozen-cupcake pan with liners.

    In a large bowl, mix all of the dry ingredients together. Then add the vegetable oil, vanilla and water, mixing until the batter is one even color and has become smooth.

    Pour or ladle batter evenly into cupcake cups and bake for 20 minutes. Cool on wire rack.

    As an alternative to frosting, dust the tops of these cupcakes with powdered sugar!”

    I’m not sure whom to credit for this recipe; I found it stashed in my recipe folder, and I’m not sure of the website I printed it from. I never tried it, but it sounds yummy! ~Jenny

  • mrs.deane says:

    You mean you haven’t heard about “vegan cupcakes take over the world”???

    Try one of their most famous recipes:


    Hugs, Susan

  • Mama Llama says:

    If you ever want a good peanut/dairy/egg/gluten-free cake mix, try Cherrybrook Kitchen products. I usually try to bake from scratch, but sometimes I just feel like whipping up some cupcakes, ya know? These mixes are really tasty! http://www.cherrybrookkitchen.com

  • Go to Martha Stewart.com….type in:

    “Divvies Chocolate Cupcakes”
    Makes 1 dozen

    * 1 1/2 cups cake flour (not self-rising)
    * 3/4 cup sugar
    * 1/4 cup cocoa powder
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 5 tablespoons vegetable oil
    * 1 tablespoon white vinegar
    * 1 teaspoon pure vanilla extract
    * 1 1/4 cups water

    (see the martha stewart website for the dairy free frosting recipe as well!) I use Agave nectar instead of sugar or splenda….splenda is bad, esp for kids, and the agave nectar you use less of, and it is better for you than sugar……
    hope this helps.
    Good luck and happy early b-day to your sweet girlie.

  • PS…the vinegar in the egg free cupcakes I mentioned earlier is the secret ingredient that makes the cupcakes so light and fluffy! I use it lots in my gluten free baking, as well…..it’s an awesome secret!

  • melindakimbo says:

    curious about cupcakes? probably cuz you’re eating them so deliciously!!!! or baking them! “junk for Auntie!”

  • Kara says:

    Another vote for Cherry Brook kitchens mixes! You can’t tell they are dairy-free, egg-free, gluten-free, etc. We’ve used them for birthday cakes and cupcakes they turned out perfect!

  • Ellen says:

    u seriously must have so many friends- hahaha.. i barely got rid of my three first batch… BUT did I tell you I forgot Cinnamon so my second batch which I plan on baking tomorrow will have cinnamon!!

    happy soon to be birthday to our TRUE!! =)

  • Charissa says:

    How about a couple of other options not recipes but already made
    and http://www.homefreetreats.com/default.aspx
    I’ll also give another vote to Cherry Brook Kitchen goodies

  • Rubyellen says:

    oh these are wonderful! i am definitely going to do one of these for sunday! i can’t wait to let you know which i pick and how it turns out!!!

  • the vegan chocolate cupcake recipes that have been posted are very similar to mine as well… yummy!
    but, for an alternative to chocolate, you could try these coconut cupcakes!

    for the cupcakes:
    a cup of flour
    half a teaspoon of baking powder
    half a teaspoon of baking soda
    a fifth of a cup of plant oil
    a cup of coconut milk
    a cup of raw sugar
    vanilla extract
    a cup of toasted coconut

    for the icing:
    four tablespoons of non-hydrogenated dairy-free margarine
    three tablespoons of coconut milk
    vanilla extract
    a cup or two of icing sugar
    some dessicated coconut

    preheat oven to 350 degrees. line twelve-hole muffin tin with paper cake cases.

    sift together flour, baking soda and baking powder. mix the oil, coconut milk, sugar and vanilla in a separate bowl. combine the wet into the dry, without over mixing. fold in toasted coconut.

    fill muffin cases and bake for twenty minutes.

    cream margarine until light and fluffy. add coconut milk and vanilla. sift and add icing sugar until a rich, creamy icing has formed. chill.

    when cupcakes are cooled, smooth on icing and sprinkle on dessicated coconut.

  • Rachel says:

    My favorite cookbook is The Joy of Vegan Baking and it’s all egg and dairy free – and everything I’ve made from it has turned out great! There is a chapter devoted to cakes and cupcakes, you could look at it in a bookstore and see if anything in it interests you.

  • yes, colleen patrick goudreau is wonderful for vegan recipes.

    her website “compassionate cooks” also has free recipes (and i think there is also a link to some sample recipes from the joy of vegan baking)

  • Addie says:

    first; how did you get kids who don’t like junk food? that is amazing. although my husband and I try very hard to eat healthy we have years of bad family habits to overcome. i feel like how we feed our kids can set them on a path to health or problems for the rest of our life.

    second; although true can have flour, it seems, gluten free websites have all kinds of everything free recipes. i guess because gluten is a more common allergy, or at least more obviously difficult to cook for, they attract all of the allergy recipes. hope that helps.

  • Wow, this is a GORGEOUS birthday. So beautiful! I’m so glad I came by, your blog is stunning! I’d love to link to this party if you didn’t mind. Off to check out the rest of your blog!

  • knelson says:

    I’m passing along my friend’s site she is developing right now:
    It caters to people who have allergies and intolerances.

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