 |
| Author | Post |
|---|
pgeek
Board Staff
| Joined: | Fri Dec 18th, 2009 |
| Location: | Israel |
| Posts: | 2018 |
| Status: |
Offline
|
|
Posted: Thu May 24th, 2012 13:21 |
|
One of our number with a stubbornly high 25D number is pining for cake.
As a fellow cake-fan, I was wondering if anyone has any ideas which types of cake are egg-free, or low-egg?
(He's in Germany, so I guess types of cake - as opposed to local brands etc - would be most helpful. Unless you happen to be in Germany too...)
____________________
Chronic Prostatitis, IBD(?)|Covered (+ ZnO in sun) |Sunglasses |25D: <4Jan12 (4Mar11/10Dec10/14Jan10| !!!COUCH MUSHROOM DESPERADO!!!
|
Hogan
Member
| Joined: | Sun Mar 16th, 2008 |
| Location: | USA |
| Posts: | 363 |
| Status: |
Offline
|
|
Posted: Thu May 24th, 2012 13:51 |
|
During the entire Mp when cooking I have always used the substitute for a whole egg as 3 Tablespoons egg white and one Tablespoon olive oil. I have never had a problem with the D's this way as I am under the impression it is the yolk that holds the D.
If you do want an eggless version there are plenty of ideas out there. These cakes will be dense compared to other cakes because they won't rise as much.
Ingredients 4 1/2 cups sifted all-purpose flour 3 cups white sugar 1 cup unsweetened cocoa powder 1 cup vegetable oil 3 cups water 3 teaspoons baking soda 1/2 teaspoon salt 3 tablespoons vanilla extract Directions - Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Also, there is this eggless cooking website
http://www.egglesscooking.com/
Last edited on Thu May 24th, 2012 13:53 by Hogan
____________________
MP Start June'08|CFS and FM diagnosed 1990| Severe relapse after florquinoline antibiotics 2007|Chronic lung congestion and infections|Graves Disease diagnosed 18 months into MP. Dec 2007, 1,25D=69 25D=26, latest 25D is Nov 12, d25=10.
|
Seth
Member*
| Joined: | Sun Jul 11th, 2010 |
| Location: | |
| Posts: | 342 |
| Status: |
Offline
|
|
Posted: Thu May 24th, 2012 16:44 |
|
So far, I've made a few meals/cakes, etc with whole eggs but my vitD hasn't been affected. Typically, I try to minimise the yolk though. I do have fried eggs for breakfast sometimes but I cut the yolk out once they're done.
If your cake requires one egg and you cut it into 1 dozen pieces, then you're getting a 12th of an egg each time you have a slice. Not so bad unless you're a cookie-monster 
You can make cakes with egg-whites, as it is the yolk that contains the cholesterol (which gets turned into vitD).
If you have a recipe that demands eggs, this egg replacement works pretty well:
Mix together:
2Tbsp water
1Tbsp oil
2Tbsp baking powder
(Since most oils are a no-no, I use olive oil, which doesn't hurt the taste of a cake)
I know a few Germans and they seem to like their apple-cake. You can use the egg-replacer or just use 2 egg-whites instead of a whole egg.
These are my easy and yummy recipes:
Sally's Walnut Bread
My sister's recipe - no eggs (great with butter and jam):
I also made this with an additional cupful of cranberries.
Ingredients:
2 cups flour
1 cup milk
1 cup chopped/crushed walnuts
2 cups sugar
2 teaspoons baking powder
Method:
Mix all ingredients together, pour into a lined loaf tin.
Bake in moderate oven for an hour.
------
Scottish Shortbread
Ingredients:
2 cups butter
1 cup packed brown sugar
4 1/2 cups flour
Method:
Preheat oven to 165C
Cream butter and brown sugar. Add 3-3 3/4 cups flour & mix well.
Knead mix for 5mins, adding flour to make soft dough.
Roll out to 1/2in thickness & cut into 3x1in strips.
Bake at 165C for 20-25mins
------
If you want a delicious sultana loaf, use the Edmonds Cookbook recipe (it's nice with some butter spread on top):
Sultana Loaf
Ingredients:
1 cup sultanas
1 tsp baking soda
1 tbsp butter
1 tbsp golden syrup
Dash of vanilla essence
1 cup boiling water
1 1/2 cups of flour
1 1/2 tsp baking powder
Put sultanas, butter, golden syrup and vanilla into a bowl. Sprinkle over baking soda. Carefully pour boiling water over and leave to stand until butter melts.
Stir in flour and baking powder and mix till combined. Pour into greased loaf tin and bake at 180 degrees for about 40 -45 minutes until it springs back when touched in the middle. Cool in the tin.
------
I'm going to make this one today, as a birthday cake:
(It requires 3 eggs, but I'll probably put in 4 egg whites)
Chocolate Beet Cake
Don't be turned off by the beets! You won't taste them at all, and they make the cake very moist. This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet so the chocolate flavor shines. You must try it to believe it. This cake is moist and delicious without any topping. However, if you would like to dress it up, you may sift powdered sugar over the top or frost with your favorite icing.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
1-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/4 teaspoon salt
1 can (15 oz.) whole or quartered beets, drained (reserve liquid)
1-1/4 cups granulated sugar
1 cup vegetable oil
1/2 cup juice from beets
3 large eggs
1 teaspoon vanilla extract
4 squares (1 ounce each) unsweetened chocolate, melted
1 cup semi-sweet chocolate chips
Preparation:
Preheat oven to 350 degrees F. Arrange rack in the center of the oven. Line a 9 x 13-inch baking pan with non-stick foil.
In a medium bowl, measure flour, baking soda, and salt. Whisk to combine. Set aside.
Puree drained beets in a food processor or heavy-duty blender. Scrape into a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until completely incorporated.
Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least two minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.
Pour into baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Do not over-bake or it will become dry. Let cool to room temperature.
This cake is moist and delicious without any topping. However, if you would like to dress it up, you may sift powdered sugar over the top or frost with your favorite icing.
Yield: 36 to 48 servings, depending on cut size
____________________
Sarcoidosis |dx-Sep'09|Ph1-Mar'10|Ph2-Jul'10|Ph3-Jan'11|O-only-Aug'11|bone marrow biopsy|splenomegaly,lungs,joint/muscle/stomach pain,sweats,fatigue,headaches,mood swings,brain fog |25D<10ng/ml-Dec'10-June'11| DEATH TO THE BUGS!
|
Seth
Member*
| Joined: | Sun Jul 11th, 2010 |
| Location: | |
| Posts: | 342 |
| Status: |
Offline
|
|
Posted: Mon Jun 4th, 2012 22:57 |
|
I have to urge anyone that cooks to make the chocolate beet cake. It's frickin amazing!
Also, you should cover it in ganache, as I did:
Oops, I never got a photo, having eaten it too fast
Chop 200g good quality dark chocolate into small pieces and tip into a bowl.
Pour a 284ml carton of double cream into a pan
Add 2 tbsp golden caster sugar, and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth.
I'm making another tomorrow... 400calories per slice - just what I need, heheh.
(Actually, 48 servings is a bit silly. I just couldn't eat such small portions of this cake - I think I cut it into 16)
Last edited on Mon Jun 4th, 2012 22:59 by Seth
____________________
Sarcoidosis |dx-Sep'09|Ph1-Mar'10|Ph2-Jul'10|Ph3-Jan'11|O-only-Aug'11|bone marrow biopsy|splenomegaly,lungs,joint/muscle/stomach pain,sweats,fatigue,headaches,mood swings,brain fog |25D<10ng/ml-Dec'10-June'11| DEATH TO THE BUGS!
|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | North America |
| Posts: | 7014 |
| Status: |
Offline
|
|
Posted: Tue Jul 17th, 2012 01:35 |
|
Those all look awesome Seth!
I've posted before a recipe for date pudding... now where did I post that? Oh yeah in the SCD diet discussion thread. Here's an updated version:
Our family likes the sticky date pudding recipe from the Healing Foods cookbook.
Notes: Dates need to be free of added sweeteners. I used store-bought ground hazelnut flour as it was easy to get. I think any nut flour would work fine. Also, I did use whole eggs, but I only eat a couple teaspoons worth for a snack, so very low D content eaten that way.
Preheat oven to 300F.
Boil a small amount of water.
Line 8" x 8" baking dish with parchment paper.
Place 1.5 C pitted DATES into food processor with 1/3 C boiling WATER and chop dates.
In a bowl mix 6 Tbsp softened BUTTER mixed into 1/2 C HONEY until creamy.
Add 3 EGGS gradually and beat well.
Pour into process with the chopped DATES.
Add 1/3 C SCD YOGURT and blend.
In a separate bowl combine 2.5 C NUT FLOUR, 1.5 tsp of BAKING SODA, and 1 tsp SALT.
Combine FLOUR mixture into DATE mixture and pour into 8" x 8" baking dish.
Bake 1 hour ... sometimes a little longer.
"Pudding" is done when a toothpick stuck into it comes out clean.
Cool before any samples are taken! 
Last edited on Tue Jul 17th, 2012 01:36 by Joyful
____________________
Forums • Be Kind, We Are All Fragile • Conferences
´`•.¸♥¸.•´`•.¸♥¸.•´ `•.¸♥¸.•´`•.¸♥¸.•´`•.¸♥¸.•´`
|
laura1814
Member*
|
Posted: Tue Jul 31st, 2012 00:27 |
|
Thanks for all the recipes. I'll have to try them.
Angelfood cake has no egg yolks. (I mention this because it's generally available at U.S. grocery store bakeries, though of course you can't get it without enriched flour, but it will do in a pinch.)
I have a good eggless chocolate cake recipe (uses baking soda and vinegar) which I will try to post.
Also my mom has been refining a killer banana-bread recipe (no egg yolks) which is really just a heavy cake. She makes it in the food processor. I will try to post it too.
I recently realized that basic white cake (as opposed to yellow cake) has no egg yolks. (Yellow=cake with egg yolks. Duh.) There are several recipes for basic white cake in standard cookbooks like the Joy of Cooking which will work, but I have a good recipe from Cooks' Illustrated that refines the mixing process to reduce the workload substantially. Again, I'll try to post it.
I crave cake frequently too (and especially homemade buttercream icing) and my 25D has been below 4 for more than four years, so I'm skeptical that that is causing the craving.  I find that my biggest trigger for a sugar craving like that is having a glass of wine with a meal. For some reason, that pushes some button and I am craving cake by the time the meal is over. Usually I can satisfy the craving with ice cream, though! (I rarely feel well enough to spend my energy baking, and even if I did, my hips sure don't need a cake sitting on the counter plaintively calling my name for days until I slay it.)Last edited on Tue Jul 31st, 2012 00:31 by laura1814
____________________
CFS, EBV, PCOS, POF, TMJ, hypoglycemia, hyperlipidemia, MP 1/08; OTC acid reducer PRN; NoIRs, low lux home, limited outings, covered up; 25D=<4ng/mL (since 2008), (pre-MP 1,25D=37pg/mL, 5mg Cortef 3x in week before blood draw). Benicar q4h 11 July 12.
|
Current time is 16:02 | |
|
|
|
|
