Egg Allergy Cookbook: 2 Manuscripts in 1 – 80+ Egg Allergy - friendly recipes including pancakes, muffins, side dishes and salads for a delicious and tasty diet
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About this ebook
Do you want to learn about EGG ALLERGY recipes? Do you want to know how to prepare the most delicious meals that fit your diet? This book is the answer to your questions!
In this cookbook, you will find:
Pancake recipes like:
- Classic Vegan Pancakes
- Banana Walnut Pancakes
- Blueberry Lemon Pancakes
Muffin recipes like:
- Oatmeal Banana Nut Muffins
- Pumpkin Spice Muffins
- Carrot Raisin Muffins
And many other recipes!
Here Is A Preview Of What You'll Learn...
How to cook healthy meals
Comprehensive Dietary Advice & Guidance
Recipes with detailed instructions
Each recipe contains the exact amount of calories, protein, carbohydrates and fat
Fast and easy prep that requires no additional steps to prepare your meal
Tips and Tricks
Much,much more!
Don’t miss out on EGG ALLERGY Cookbook!
Then you can begin reading EGG ALLERGY Cookbook: 2 Manuscripts in 1 – 80+ Egg Allergy - friendly recipes including pancakes, muffins, side dishes and salads for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.
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Book preview
Egg Allergy Cookbook - Sussane Davis
BOOK 1
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40+ Muffins, Pancakes and Cookie recipes for a healthy and balanced Egg Allergy Diet
BREAKFAST:
Blueberry Almond Chia Pudding
Serves: 2
Preparation Time: 10 minutes
Total Time: 4 hours (or overnight)
INGREDIENTS:
− 1/4 cup chia seeds
− 1 cup almond milk (or any plant-based milk)
− 1 tbsp maple syrup or sweetener of choice
− 1/2 tsp almond extract
− 1/2 cup blueberries (fresh or frozen)
− Sliced almonds for topping
INSTRUCTIONS:
1. In a dish, combine the chia seeds, almond milk, maple syrup, and almond essence.
2. Stir thoroughly, then chill for at least four hours or overnight.
3. Arrange chia pudding, blueberries, and sliced almonds in glasses before serving.
NUTRITIONAL FACTS: (PER SERVING)
Calories: 220
Protein: 5g
Carbohydrates: 28g
Fat: 10g
Fiber: 10g
Sweet Potato Hash Browns
Serves: 2
Preparation Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:
− 2 medium sweet potatoes, peeled and grated
− 1/2 onion, finely chopped
− 2 tbsp olive oil
− 1/2 tsp paprika
− Salt and pepper to taste
INSTRUCTIONS:
1. Combine grated sweet potatoes, finely diced onion, paprika, salt, and pepper in a bowl.
2. In a skillet over medium heat, warm the olive oil.
3. Add the sweet potato mixture and smooth it up with a spatula.
4. Cook for 10 to 15 minutes, sometimes flipping, or until crispy and well cooked.
NUTRITIONAL FACTS: (PER SERVING)
Calories: 250
Protein: 3g
Carbohydrates: 40g
Fat: 10g
Fiber: 6g
Vegan Yogurt Parfait
Serves: 1
Preparation Time: 5 minutes
Total Time: 5 minutes
INGREDIENTS:
− 1 cup dairy-free yogurt (e.g., coconut, almond, soy)
− 1/2 cup granola (egg-free)
− 1/2 cup mixed berries
− 1 tbsp nut butter (e.g., almond, peanut)
INSTRUCTIONS:
1. Arrange granola, yogurt without dairy, mixed berries, and nut butter in a glass.
2. If desired, repeat layering.
NUTRITIONAL FACTS: (PER SERVING)
Calories: 400
Protein: 10g
Carbohydrates: 55g
Fat: 15g
Fiber: 8g
Oatmeal Banana Nut Muffins
Serves: 12
Preparation Time: 15 minutes
Total Time: 35 minutes
INGREDIENTS:
− 2 cups oats (gluten-free if needed)
− 1 cup mashed bananas (about 2 medium bananas)
− 1/2 cup chopped nuts (e.g., walnuts, pecans)
− 1/4 cup maple syrup or sweetener of choice
− 1 cup dairy-free milk (e.g., almond, oat)
− 1 tsp baking powder
− 1/2 tsp cinnamon
INSTRUCTIONS:
1. Set the oven's temperature to 350°F (175°C). In a muffin tray, grease or line.
2. Combine the oats, milk without dairy, maple syrup, chopped almonds, baking soda, and cinnamon in a bowl.
3. Combine thoroughly, then set the mixture aside to thicken for a short while.
4. Fill each cup in the muffin tin to the brim with the