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Recipe File: Dairy, Egg & Nut Free

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banana loaf

Ingredients:
3 peeled ripe bananas
¼ cup melted Nuttulex
1 1/2 cup plain flour
¾ cup honey
1 1/2 teaspoon baking powder

Method:
Mash bananas and add melted margarine. Sift flour and baking powder. Add flour and honey to mixture and stir well Place into a loaf tine and cook for 1 hour in moderate oven.

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Chicken Nuggets

Free of dairy products, eggs and nuts

Ingredients:
Chicken mince
Cornflakes

Method:
Take small quantities of chicken mince and roll them in cornflakes. Oven bake.
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Chocolate Cake

Looks and tastes like "normal" cake

Ingredients:
1 1/4 cups boiling water
2 tablespoon golden syrup
1 teaspoon Bi-carb soda
90g Nuttulex (melted)
1 teaspoon vanilla essence
2 cups S.R. Flour
¼ cup sifted cocoa
½ cup castor sugar
icing sugar to decorate

Method:
Sift flour and cocoa, mix in sugar. Whisk in remaining ingredients. Pour into a greased and lined tin. Bake 25mins in a moderate oven. Cool and dust with icing sugar.

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Easy Chicken & Leek Casserole

Ingredients:
6 half chicken breasts
1 teaspoon chilli sauce
6 leeks, julienne
2 cups celery , cut into chunks
3 medium potatoes, peeled and cut into chunks
2 cups finely sliced carrot
11/2 1itres Chicken Stock
400g can tomato pieces in juice
freshly ground black pepper to taste
½ cup chopped parsley

Method:
Steam the chicken breasts, Cut into chunks and place in a casserole dish. Add the chilli sauce, leeks, celery, potato and carrot to the chicken and pour over the chicken stock. Bring to a boil then simmer for 20 minutes or until the vegetables are tender. Add tomatoes, pepper and parsley. Cover and simmer for another 30 minutes. The casserole may be thickened with a small amount of cornflour mixed with some of the cooled stock.

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Egg Substitutes

It's a nuisance to be in the mood for baking only to find you have no eggs. You can buy an egg replacement (health food aisle of your supermarket) which is great for anyone with an egg allergy or intolerance or you can make an egg substitute to use in baking from common pantry ingredients, with no discernible change in the finished cake or biscuits.


Egg Substitutes:
Orgran No Egg - follow directions on box. Equivalent to 66 eggs and costs around $4.50 - very economical to use and easy to store
2 tbsp cornflour = 1 egg
2 tbsp arrowroot flour = 1 egg
1 heaped tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornflour + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes

You can also reduce the number of eggs you use in cake recipes. One egg and 1 tablespoon white vinegar is the equivalent of two eggs. When substituting like this, use one teaspoon of cornflour with the vinegar for each egg over three.
Contributed by Cath Armstrong
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Fish Fingers

Free of dairy products, wheat, yeast, corn, sugar, eggs and nuts

Ingredients:
500 g thick fish fillets, bones removed
½ -3/4 Cup allowable flour
½ -3/4 - Cup soy milk
1 1/2 cups lightly toasted sesame seeds or rolled oats

Method:
Cut fish into finger shapes. Roll in flour. Dip into milk. Repeat steps two and three. Roll in sesame seeds or rolled oats till coated. Bake in a moderate oven approximately 30 minutes. Serve with potato chips and tossed green salad.

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Ginger Muffins

Ingredients:
1 cup boiling water
2 tsp bicarb soda
1 1/4 cup wholemeal flour
1 1/4 cup plain flour
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1/4 canola oil
1/4 cup cream cheese
1/2 cup brown sugar, firmly packed
1/4 cup egg substitute
1/4 cup molasses
Icing sugar

Method:
Place the bicarb soda in a bowl and add the boiling water and stir until the bicarb soda is just dissolved. Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl. In a separate bowl place the canola oil, cream cheese and brown sugar. Beat with an electric mixer on medium speed until well combined. Place the mixer speed on low and slowly add the molasses while beating. Add the bicarb soda paste and the flour mixture. Beat on low until just combined. Add the egg substitute and beat just until all the ingredients are moistened through. Preheat the oven to 180 degrees. Prepare a muffin tin by spraying lightly with a non stick cooking spray. Fill the muffin cups 2/3 full of the batter. Bake 20 minutes or until the top of the muffins spring back when lightly touched. Remove from the oven and sprinkle the tops of the hot muffins with icing sugar.

Note:  You can buy egg substitute in the health food aisle of your supermarket. It actually works out cheaper for baking than using fresh eggs and there is no noticeable difference in taste or texture in the finished baked goods.  Cath

Contributed by Cath Armstrong
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Honey Joys

Ingredients:
4 cups Corn Flakes
90g Nuttulex
1/3 cup sugar
1 tablespoon honey

Method:
Melt margarine, sugar and honey together until frothy, add cornflakes and mix well. Spoon into patty cases and bake 10 minutes in a slow oven (150C).

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​Lactose-Free Ice-Cream

Ingredients:
3 cups coconut cream (two 13.5oz cans works fine)
1 scant cup sugar
1 vanilla bean, split and scraped OR 2 tsp vanilla extract
2 tsp liqueur or rum (your favourite variety)

Method:
One day ahead of time, put the bowl of your ice cream maker into the freezer to chill.

Combine all ingredients except the liqueur in a large saucepan and place over medium heat. Stir occasionally and watch carefully to make sure the mixture does not boil over. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and cool to room temperature. Reserve the vanilla bean for another use. Refrigerate mixture overnight to mellow flavours and texture. Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times and reached a soft serve consistency (about 25 minutes), spoon the mixture back into an airtight container.

Gently stir the liqueur into the semi-frozen ice cream. Freeze at least 1 hour before serving.

Variations:
For chocolate ice cream, add 1/3 cup high-quality cocoa powder (I prefer Valrhona) to the base and stir in while the mixture is being heated

For chocolate-banana swirl ice cream, add two mashed ripe bananas and 1/4 cup melted chocolate (cooled to room temperature) just before the ice cream is done churning.

If you don't have an ice cream maker just pour the mixture into a bowl and place in the freezer for a few hours until semi frozen, take out and beat with electric beaters and return to the freezer, this helps the ice cream to stay creamy, if you have time you can beat it again after a few hours then let if stay in freezer covered till ready to use.

Contributed by Chrisd, 16th October 2011
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Mock Mud Cake

Ingredients:
1-1/2cups flour
3 tbsp cocoa
1 cup sugar
1 cup water
1 tsp vanilla
1 tbsp white vinegar
6 tbsp vegetable oil
1 tsp bicarbonate soda

Method:
Pre-heat oven to 180 degrees Celsius. Grease a 20cm round tin and line the bottom with baking paper.  Dust inside the tin with a little cocoa and tap out excess (use cocoa and it won't show up on the crust of the cake). Put the flour, sugar, cocoa and water in a mixing bowl and stir to combine. Add vanilla, vinegar, oil and bicarbonate soda.  Mix until smooth. This is a very thin cake batter. Pour into the prepared cake tin. Bake 35 to 40 minutes. Cool for 10 minutes then turn out of tin.

Contributed by Anne Fergusson, 5th February 2013
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Sesame Chicken

Free of dairy products, wheat, yeast, corn, sugar, eggs, and nuts

Ingredients:
4 chicken breasts or 6 fillets
½ cup allowable flour
½ cup soy milk
1 cup toasted sesame seeds

Method:
Remove fat and skin from chicken. Roll pieces in flour. Dip in soy milk. Roll in sesame seeds until coated. Bake uncovered in moderate oven until cooked. Excellent hot or cold. Serve with sweet and sour sauce, whole baked potatoes, tabouli and coleslaw.

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Sweet & Sour Chicken

Free of dairy products, wheat, corn, sugar, eggs, soy and nuts

Ingredients:
2 onions, chopped
¼ cup chicken stock (fat skimmed off) or vegetable stock
1 cup chopped carrot
1 cup chopped celery
½ cup chopped capsicum
3 cups chopped cooked chicken

Sauce
2 cups pineapple juice
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 heaped tablespoons arrowroot or kuzu or 3 tablespoons cornflour

Method:
Saute onions in chicken stock. Add carrot, celery and capsicum and cook 10 minutes. Add chicken. Mix ingredients for the sauce together until smooth and pour over vegetables and chicken. Simmer until sauce is thick and clear. Serve with salad or over steamed vegetables.

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Tuna Casserole

Egg, and nut free

Ingredients:
1 can tuna
1 onion, chopped
1 cup grated cheese
1 can tomato soup
1 cup macaroni, cooked

Method:
Place all ingredients in a container and mix thoroughly. Bake in moderate oven until heated through, approximately 30 minutes.

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  • Home
  • Join the Club!
    • Twenty Reasons to Join the Cheapskates Club
  • About Us
    • Cath's Story
    • Ask Cath
    • Glossary of Cheapskating Terms
  • Forum
    • Current Forum Discussions
    • How to Use the Member Forum
  • Inspiration
    • Getting Started
    • 31 Days of MOO Index
    • Articles
    • Housekeeping Routines
    • Budget Renovations
    • Saving Stories
    • Learning Centre
  • Recipes
    • Recipe File Index
    • Meal Plans
    • Add a Recipe
    • $300 a Month Food Challenge >
      • $300 a Month Food Challenge
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  • Newsletters
    • Newsletters 2023
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