Egg-Free Pecan-Banana Muffins (Chicken binder)

Which comes first, the chicken or the egg? Well, if your kid can't eat eggs, then it is most definitely the chicken!! Raw, pureed chicken makes a great replacement for eggs in muffin batter.

5 Cups SCD Flour (I use 3 cups Pecan, 2 cups Pumpkin Seed)
2 tsp Baking Soda
4 RIPE bananas pureed with 1 tsp baking soda
1 cup pureed squash (butternut, acorn)
6 ounces pear puree
2 ounces honey
1/2 small - medium organic chicken breast

Preheat oven to 300 degrees
Line 3 muffin pans with paper liners
In large bowl mix flour and 2 tsp baking soda. Set aside
Purree bananas with 1 tsp baking soda and set aside
In food processor, puree chicken with pear sauce until smooth. Add in squash and honey. Puree further until smooth. Add in bananas. Puree until smooth.
Pour wet ingredients into dry ingredients and mix until combined.
Fill muffin liners 1/2 - 2/3 full. Should make 3 dozen muffins.
Bake 35 - 45 minutes until muffins spring back and toothpick comes out clean.
Cool on rack. Keep in freezer. Liners peel off most easily when muffins are frozen. Microwave 15 seconds to rewarm.

Egg Replacer - Gelatin

Single Egg:
Boil 2 TBSP water and dissolve 1 tsp unflavored gelatin

Large Batch:
Mix one envelope of unflavored gelatin with 1 cup boiling water. Substitute 3 tablespoons of this liquid for each egg.(Refrigerate leftover portion. Then, microwave to liquefy before using.)

Egg Replacer - Baking Soda/Vinegar

1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (optional)

Whisk above ingredients together in a cup and pour into mixture that calls for an egg.

Note: this only works as a substitute in baking items like cakes, muffins, etc.- things that need to rise. It gives the chemical components needed for rising, but no flavor whatsoever. It would not work in a cheesecake because you need the egg yolk/flavor for that.Adding the vinegar should provide a bit more rising power.

Egg-free Apple Soft-Batch Cookies

1 1/2 cups nut flour
1/8 cup Palm Spectrum Shortening
1/8 Cup Apple Paste (juicer pulp from peeled cored apples)
1 tsp vanilla
1/2 tsp baking soda
2 heaping tablespoons nut butter
1/4 tsp salt
1/4 cup water
(For sweeter cookie, cut water to 1/8 cup and add 1/8 cup honey or add stevia to taste)

Stir all together, and roll into balls and flatten on lightly greased cookie sheet . Bake at 350 for 10 min for soft cookies, or a little longer for a crispier version.

Squash Meatballs

1.5 lb. ground meat
1/4 - 1/2 cup pureed butternut squash
1 tsp garlic salt

Combine all ingredients in food processor until combined.Line a cookie sheet with aluminum foil and preheat oven to 375.Roll meat into little meatballs and place on cookie sheet.Bake for 20-30 minutes (until golden brown).

Egg-Free Chicken Nuggets

1 thin sliced chicken cutlet diced into small cubes
2 tbsp almond flour
1/2 tsp garlic salt
olive oil

Pat chicken dry. Dice chicken.
Mix almond flour and garlic salt into small bag.
Toss chicken chunks in seasoned almond flour to coat.
Heat 1/4 - 1/2 inch olive oil in small pan over high heat. Fry chicken in oil for 30 - 45 seconds until golden-brown. Drain on paper towels. Sprinkle with salt if desired.

Egg-free Pancakes

1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt

Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.

Makes about 6 silver-dollar sized pancakes.

Egg-Free Squash Muffins

1 1/2 Cup Pumpkin Seed Flour
1 Cup Almond Flour
1 1/2 tsp baking soda
1/2 tsp each: cinnamon, allspice, cloves
1/4 Cup water mixed with 1/2 cup honey, 1 cup squash and 4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp gelatin
2 tsp SCD vanilla

Preheat oven to 300 degrees. Line 2 muffin pans with 18 liners. Mix flours, baking soda and spices in large bowl. In smaller bowl, mix water, honey, squash, pear sauce and vanilla. In separate bowl, dissolve gelatin in boiling water. Add to wet ingredients. Mix wet ingredients into dry ingredients. Spoon mixture into liners 1/2 full. Bake 45 - 50 minutes. Muffins are done when they spring back from the touch. (Almond flour can be substituted for pumpkin seed flour).

Egg-free Pecan-Banana Muffins

2 1/2 cups pecan flour
1 tsp baking soda
2 RIPE bananas mashed with 1/2 tsp baking soda
1/4 cup water mixed with 1/3 cup honey
4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp plain gelatin


Preheat oven to 300 degrees. Line 2 muffin pans with paper liners (18 liners total). Mix pecan flour with 1 tsp baking soda in large bowl. Mash bananas with 1/2 tsp baking soda in small bowl and set aside. Mix water and honey and pear sauce in bowl. Boil 2 tbsp water and dissolve 1 tsp gelatin in it. Mix bananas into water/honey/pears. Add gelatin to other wet ingredients. Pour wet ingredients into dry ingredients and blend well. Scoop muffin mix into liners 1/2 full. Bake for 45 - 50 minutes. Muffins will get VERY dark (like brownies). They are not burned! DO NOT open the oven for the first 45 minutes!!!! Muffins are done when they spring back to the touch. These freeze well and defrost in about 15 seconds in the microwave.

Will's Crackers

These taste a good bit like Wheat Thins and stay pretty crispy in a covered container. We use pumpkin seed flour (to keep oxalates lower than going with straight almond flour), but they are just as tasty made with just almond flour.

1 1/2 cup pumpkin seed flour
1 cup almond flour
1 tsp baking soda
1 tsp garlic salt
1/2 TBSP glycerin
1/2 TBSP vinegar
1 TBSP water
1 TBSP olive oil

Preheat oven to 350 degrees. Mix dry ingredients well in bowl. In small bowl, blend wet ingredients, then add to dry. Mix all together until firm dough forms. Flour counter with pumpkin seed or almond flour. Roll dough to 1/8" thick. Cut into 1" square pieces and transfer to baking sheets lined with parchment paper. Sprinkle with coarse salt. Bake 12 - 15 minutes. Allow to cool on wire racks.

Egg-Free SCD

Four weeks ago we embarked on our SCD adventure with our son. The Internet is full of fantastic SCD recipes, there are great cookbooks available. Shouldn't be too tough, right? WRONG! Page through an SCD cookbook or two, or peruse some of the larger sites and you will see that just about every recipe is loaded with eggs. For parents trying to do this with a child who is egg intolerant, what's the solution? How does a dedicated mommy replace the beloved GFCF muffins made with EnerG Egg Replace (which is now illegal)? Where does a desperate mother go to find out how to bind nut flour together into cookies, muffins and crackers? What does a dedicated woman do to keep a meatloaf from crumbling into plain-ol' ground beef? Googling "egg-free SCD" brings up a pitiful number of results. So, this is my attempt to bring together into one place those recipes that I've found/created and tested out on my own precious child to share with other desperate parents. Please, be nice to me...this is my first attempt at blogging. :)