Don’t you just love the new cookbook? It has been a HUGE hit in my home. My family is loving the recipes so far! Since those of us who deal with food allergies, I thought I would work my way through the recipes as I can and create a resource here for you with my personal tips and tweaks. As much as I would like to help everyone with all different sensitivities, I am not able to, so this resource will be coming from my main issues which are eggs, wheat, some dairy, almonds, sunflower seeds and peanuts. Be sure to check back here regularly, I plan to keep updating this as I work on each recipe.
First, I use this recipe to replace the THM baking blend, I sub in hazlenut flour for the almond called for, I would imagine just about any nut or seed flour would work so you can fit this to your needs.
I feel this mix works very well as a direct sub for the THM Baking Blend, but I am able to customize it to fit my food sensitivities! There are many other wonderful mixes out there, I just feel this one has been a very good sub for the recipes in the cookbook.
I am not able to give you full recipes from the cookbook here because of copyright laws and well its just not the right thing to do. 🙂
So please, buy the cookbook if you don’t already have it! It’s so worth it!!
I will add pictures as I am able! I sure hope you find this list a blessing and again, check back often, I plan to update as I am able!
With Joy ~ Tina 🙂
On to the recipes!
Page 275 – Brainy Blueberry Muffin– The baking blend is a gamechanger for egg free mamas. As soon as I saw it in person I knew it was going to work so well for subbing in S recipes! I was so excited!! My sub for this and the MIM recipes when using homemade or purchased baking blend is a chia egg. So simple, I heat up my tea kettle, I measure out 1 Tablespoon of chia seeds, add in 3 Tablespoons of hot water and let sit for a minute or so to allow it to thicken. In the dish I am making my MIM I first put the coconut oil in, I then pour my hot chia egg over the oil and stir to melt. Then I add in the rest of the ingredients adding in the frozen berries, if using, last. If your muffin is too dry, add in a Tablespoon or so of water to get to a mixable, but not watery consistency. Works fabulously! (note, without egg, these never come out as fluffy and large as one made with egg, but this still comes out great and muffin like!!)
Page 283 – Chocolate Banana Muffins – I made these dairy free by using the applesauce sub listed in the recipe. For the eggs, when I combined all the wet ingredients, I added in 2 teaspoons of flax meal, mixed together and allowed it to sit for a few minutes to thicken a bit. I also subbed in 3/8 of a cup of sweet blend as my family loves it! (Sorry, that’s the only photo I had of the muffins, pictured above is the Strawberry milk page 438 which I love with the muffins for breakfast, and the Stovetop Granola Crunch page 254, so yummy!)
Page 332 – Chocolate Berry Wedding Cheesecake – Oh mama. This cake is wonderful. This was the shining star at our thanksgiving dinner this year. I decided we would try this using the goat cheese from Costco that comes in logs. This allowed the folks who are dairy sensitive in my family to enjoy this, cream cheese would not work for our family. So, I used 22oz of goat cheese in place of the cream cheese called for. For the eggs I subbed in 1/2cup of sprouted tofu. I placed the tofu in my blender with 2 Tablespoons of coconut milk and whirred it up. I then used between 6-8 Tablespoons of coconut milk to thin out the mixture while mixing it up in step 2. Mine didn’t pour into the crust so much, it was a bit thicker, but still came out amazing!! For the crust, I used 1/2 cashew meal and 1/2 coconut flakes and followed the basic recipes on pages 323-324 of the cookbook.
I also made slim belly jelly on page 478 and I made this AMAZING chocolate sauce from Simply Healthy Home. http://simplyhealthyhome.com/dairy-and-sugar-free-chocolate-sauce/
That sauce recipe is a keeper for about a thousand other things…like eating off a spoon. 🙂
Page 177 – Super Salmon Patties – My family loves this dish, it’s also very quick and easy. This one calls for eggs, I use a simple and basic chia egg, basically 1 Tablespoon chia soaked in 3T warm water until thickened. Depending on how much salmon I use, I use 2-3 of these just like called for in the recipe. I have also made this with the oat sub suggested and tonight I made them with the Run AmokMama baking mix sub. Came out great as usual!
Page 298 – Bust-a-myth banana cake – Oh, this is a YUMMY cake! My daughter was thrilled and said it tasted just like the banana bread I used to make! YAY! That’s high praise, as in my pre THM life, I would consider myself a pretty good baker. 🙂 (Part of why I needed THM, lol)
This cake calls for both eggs and greek yogurt, neither of which I or my daughter can have. In place of those I used 1 cup of applesauce and 2 scoops of collagen. Worked beautifully. This cake is a keeper! I have another banana cake on my blog here: Zucchini Banana Bread. Which is also yummy and quite a versatile recipe! So now you have some yummy options! Enjoy!
Page 409 – Orange Creamsicle Shake – I am so excited to have recreated this shake and made it dairy free! This has become one of my “go-to” E snacks or I add it to some lean deli meat and lettuce wraps for a meal. Delicious, refreshing and super easy!
So, follow the recipe exactly, but to make this allergy friendly, I add in 1/4 cup of rolled oats in place of the cottage cheese and I use one half to one full scoop of collagen in place of the whey protein powder. After I have blended to this point I let the mixture sit for just a bit, not even a minute, but long enough to get my ice cubes and proceed to the last couple of steps. This allows the added oats a moment to thicken up the shake!
I do add the ice at the end, blend until incorporated, then I add in my collagen and blend for a bit more. My end results have been fabulously satisfying, creamy E shakes!
Linked above is my Affiliate – any purchase you make helps support my egg free baking habit and blesses my family. Thankfully it adds nothing to your purchase price and we are so appreciative of all who use it!
Thank you so much for sharing. I have a nut an egg allergy in my family so we have no eggs in the house. I'm new to THM and was feeling stressed. I'm wondering with your subs for the banana cake which did you use to replace the egg whites? We can have yogurt so I would keep that. Would you just use 1 cup of applesauce to replace the egg white? Or do you think it would only work if I sub out the egg and yogurt? Thanks
Hi! I'm ao glad you find these recipes helpful! I u derby and how hard it can feel when first starting up.
I used the applesauce to replace the yogurt and the collagen for the eggs, since I wasn't getting more protein in by omitting the other two. So, you could use collagen, gelatin or I think it would work without any sub for the eggs. 🙂
Sorry I have the same issue as your last comment about the banana recipe (we also are egg) and peanut (if I want to make it for my son’s best friend to share… Anyway are you saying you can skip the eggs completely?? No sub no nothing?? I don’t have any collegen and would rather not buy anymore special ingredients so just making sure as my son Really wants to make something for his class birthday treat. I’ll be making them into a cupcake form of possible
Hi! yes, you can skip it and use the subs I recommend. It works without the collagen too, it just doesn’t have as much protein per serving. 🙂
It should work great! 🙂
Question about shakes and drinks: in the cookbooks, when they use cottage cheese for a low-fat, protein source; what’s a good sub? Also, is there another protein source in a shake to add the volume and froth that whey does? (Instead of always using collagen?)
Tina, I’ve successfully made the BAM cake (muffins) using your subs twice now. Can I use the applesauce/collagen subs for any THM baked goods or only this one? I’ve tried the recipes with chia or flax egg and they fail every time for me.