PANCAKES, LEMON JUICE & CALCIUM

Pauline - have you tried the Orgran apple and cinnamon pancake mix? I love cinnamon and I appreciate maybe you don't but I thought they were absolutely gorgeous! Never noticed the lack of egg! They also do an egg substitute if you haven't tried that.

When I was a child my mother made a boiled eggless fruit cake - wartime recipe I assume - which used vinegar which you boiled up with the dried fruit and spices. When she moved (after over 50 years in the same house) the cookery book disappeared at some point. Fresh it was as good as any fruit cake and as it aged it acquired a pleasant consistency (well, if it got the chance!). Has anyone else a memory of such a cake recipe - and know the proportions? Usually nowadays they get you to use the egg substitutes - I like a recipe that is unapologetically adapted properly!

EileenH

Yes, my hubby's lovely 'Nana' taught me to make 'tea' loaf........ all the dried fruit was soaked in tea and then mixed up with the dry ingredients..... cannot remember the proportions as do not have a sweet tooth these days and don't eat cake very often and certainly have not made one in years........

If it comes to mind, will let you know...... it was delicious and moist and kept well in a tin for at least a week ( if it lasted that long!)

LEMONS :P Has anyone tried ordinary everyday tea with a nice slice of lemon in it ? and you do need some sugar with it..... I have been drinking Dr Stuarts Echinacea tea for a few years. Have never had the flu jab, or caught any colds. Coincidence ? I cannot tell. Echinacea I have one cup mid morning, one cup mid afternoon. Lemon tea, when and as I remember :? Worth trying ? :wink: As always, Granny Moss xxx

I have been trying to find my recipe for a tea loaf, with no eggs, but can I find it ?....... of course not, hubby been at my files/books. ( Shouldn't complain really ! )

There is a similar one on allrecipes.co.uk, under ' fruit loaf'

Hope this helps, if mine comes to light I'll let you know, haven't used it for ages, but like 50's girl says, stays fresh for ages, if it's still there !

Julia xx

I do make teabread/fruit cake from a recipe which includes marmalade, lots of dried fruits, brown sugar and plain and wholemeal flours but it does contain one egg. However, I also make a very simple Allbran loaf which doesn't contain eggs - they are both delicious. Will be happy to pass them on if anyone is interested.

MrsO

Hi everyone....well feeling much better this evening now that the \"egg\" has left the system !!! :oops: .

Mrs O...no, I cannot have the flu vaccine as , like many other vaccines, it is in an egg base. The USA have one in an egg free carrier but it is not available here unless one pays an exhorbitant price to get it imported :roll:

Eilleen...I often make Ogran's bread for myself as it is lovely,and fellow wheat intolerant friends also enjoy it, but their buckwheat pancake mix still needs eggs added, and the egg substitute just does not give the same result :cry:

I always thought that doing without wheat would be more difficult than the eggs, but it is quite amazing how many things are now a no-go zone.....mayonaisse, creme brulee, home-made icecream, tartare sauce, hollondaisse sauce, etc etc :cry:

ah well....they were probably all bad for me anyway :roll: :lol:

Love to all, Pauline.

Pauline - I have an ice-creammaker and have several recipes without eggs - lots of Italian ices have no egg and they are delicious. If you'd like some - I'll write them out for you.

I know what you mean - if I couldn't have egg I'd be left with not a lot to eat (well, pudding-wise at least!) when I go out so it must be awful for you trying to go out for a meal. The only comfort is that we have to abandon a lot of things that were bad for us :lol: :wink:

Eileen

MrsO I would like the teabread/fruit cake and the simple Allbran loaf from you would love to try them thanks

I stopped taking the Lansoprazole this week and just settled with the yogurt. I have been on 10 mg for 2 weeks and and feeling not bad I have my next blood test next Wed so am hoping it is a good result

If you google boiled eggless fruit cake lots come up.

I remeber it from wartime but don't have the recipe.

Do have recipe for tea soaked fruit cake. Will send along if it's eggless. It uses Earle Grey tea but I don't know that that is important. Back later

BettyE - thank you very much , they look very similar to what I remember! I had tried looking before but never found anything that rang the right sort of bells - it was one of the brown sugar ones! :D

I have a collection of recipes which were originally made with wheat or gluten-free flours including potato and buckwheat flours. The one made with potato flour is actually one of the best sponge cakes I have ever found. Unfortunately they are not Pauline-friendly as they need the egg white to make them light. :cry:

EileenH

Hi all & many thanks for all the recipe suggestions.

I actually rarely eat cakes or biscuits, probably because I don't drink tea :wink: so most of the time it really is not a problem.

I also rarely eat dessert, but have a few egg free/gluten free ones that I make if having guests to dinner...one is a lovely lemon tart made with condensed milk, cream & lemons on a base of wheat free digestives and I serve it with a fruit coulis....yum yum :lol:

Lovely bright day over here today so might get a little bit of tidying up done in the garden.

Love to all, pauline

Hello Sparklin

Good news that you are feeling well after a couple of weeks on 10mg but not so good news about that mouse in the house!

[u:af5f7ccad2]All-Bran Loaf[/u:af5f7ccad2]

2 cups All-Bran

2 cups Mixed Dried Fruit

2 Cups Soft Brown Sugar

2 Cups Milk

2 Cups Sifted Self-Raising Flour

Soak All-Bran, dried fruit and sugar in the milk overnight.

Next day add flour and divide mixture between 2 medium sized loaf tins, greased and bottom-lined with baking paper.

Bake at 150C (fan oven), 325F (Conventional) or Gas 3 for one hour.

(Tip: I reduce the sugar by about half a cup and add 2 teaspoons of Cinnamon with the flour)

[u:af5f7ccad2]Marmalade Teabread[/u:af5f7ccad2]

1lb Mixed Dried Fruit

8oz Sugar (again I reduce to 6oz)

Half a Pint Warm Tea

Grated Rind and juice of an orange

1 Egg

2 Tablespoons Marmalade

8 oz Plain Flour

8 oz Wholemeal Flour

4 teaspoons Baking Powder (again I add 2 teaspoons Cinnamon)

Soak fruit and sugar in the tea and leave overnight.

Next day mix in the remaining ingredients and divide mixture between 2 medium sized tins, greased and bottom-lined with baking paper.

Bake at 150C (Fan oven), 325F or Gas 3 for one hour.

Happy eating (but watch out for that mouse!) :lol:

And good luck with those results next week. :goodluck:

[color=darkblue:af5f7ccad2]Pauline [/color:af5f7ccad2]

I wondered if the All-Bran one could be ok for you as its egg-less :?:

And I would like the recipe for that dessert please - I love condensed milk and used to steal teaspoons of it from the open tin when I was little! :roll:

MrsO

MrsO and Pauline - that lemon tart recipe sounds a close relation to the lemon meringue pie recipe my FIL sent to Nestle except (obviously) that used eggs! Best LM recipe I've ever tasted and so little effort required: 2 egg yolks, can of condensed milk, juice and rind of a lemon for the filling. Base to suit and meringue topping, 1 hour in a medium oven. Never liked to think too closely about the calorie count though! :wink:

Pauline - lemon tart recipe please! I rarely eat cakes/biscuits either - never felt a need for anything dry with my cups of tea - but the odd pudding is useful!

EileenH

Lemon flan,

3 oz Butter

6 oz digestive biscuits....I use \"truefree\" wheat & gluten free ones.

1/2 pint double cream

1 tin (397g) of condensed milk

3 large or 4 small lemons.

Melt the butter & mix with crushed digestive biscuits...a little sugar can be added if you prefer a sweeter base. Press the mixture into a flan ring or pie dish approx 8in diameter. leave in the fridge to chill for about 10 mins.

finely grate the rind from 2 lemons and squeeze juice from all 3/4

Lightly whip the cream then stir in the condensed milk, lemon rind and add lemon juice slowly. The lemon juice thickens the mixture as it is added. pour over the base and leave to set in the fridge...minimum of an hour but fine if left for much longer. I usually decorate the top with some candied lemon strips which I make by soaking some of the peel in a sugar syrup then drying slowly in a warm oven. A few fresh raspberries and some raspberry sauce on the side and there you have it !

The lemon mixture works equally well on its own served in little ramekins or cups and eaten with a teaspoon :wink:

Hope anyone that tries it enjoys the taste...it never lasts long in my house.

Love, pauline.

Thanks Pauline - it sounds yummy and simples too and I can't wait to try it. Hope I can manage to resist the condensed milk though before it gets into the cream! :roll:

Anyone new registering on the forum today will think they've come to the wrong site! :lol:

MrsO