Saturday, November 24, 2012

Casein-free recipes

My partner Paul is allergic to casein, a protein present in milk and cheese. I've developed these casein-free recipes to supply two of his favorite foods, cornbread and chocolate eclair pie. The cornbread recipe is adapted from one I found online, and the eclair pie is adapted from a recipe from our friend Betty Hoos of Glenview. (Her original uses whipped cream in addition to milk and butter.)


Dry ingredients:
1-3/4 cups cornmeal
1/4 cup soy flour
1 tbsp baking powder
3 tbsp sugar
1 tsp salt

Remaining ingredients:
1 can creamed corn  (make sure it contains no milk)
1 egg, beaten, or 1/4 cup Eggbeaters
3/4 cup soy milk (plain or Vanilla)

Grease an 8"x8" pan and preheat oven to 350. Blend the dry ingredients well. Add the corn, egg and soy milk, and blend well. Pour into pan and cook for 35-40 minutes until a toothpick or wooden skewer inserted into the middle comes out dry. Allow to cool for at least 15 minutes before cutting. Total calories 3230. Divided into 16 equal pieces, 202 calories each.


1 box (14.4 oz?) graham crackers
1 large package (6 oz.?) Jello vanilla cook & serve pudding
3 cups soy milk (plain or Vanilla)
1 jar (7 oz?) marshmallow fluff
1/2 tsp Healthy Balance margarine
Chocolate icing:
   1/4 cup melted Healthy Balance margarine
   1/3 cup cocoa
   1-1/2 cup confectioner's sugar
   2-1/2 tbsp soy milk
   1/2 tsp vanilla

Make the pudding with the 3 cups of soy milk, following directions on the package. When finished, remove from heat and stir in the marshmallow fluff until blended. Allow pudding fluff mixture to sit while you grease the bottom and sides of a 9" x 13" pan with margarine. Cover the bottom of the pan with a layer of graham crackers; you will most likely need to cut several crackers vertically. Pour half the pudding fluff mixture over the graham crackers. Cover the mixture with a second layer of graham crackers; if possible, start from the opposite end as before so that the layers are staggered. Pour the other half of pudding fluff mixture over the second layer of graham crackers, and cover with a third layer. You should end up with about 2 leftover graham crackers. Make the icing from the ingredients listed, if necessary adding a tiny bit more soy milk to achieve spreading consistency, and spread the icing evenly to completely cover the crackers. Refrigerate at least a few hours before serving, can be made the day before.

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