EGG ALLERGY COOKBOOK MAIN COURSE - 60+ Breakfast, Lunch, Dinner and Dessert Recipes for egg allergy diet TABLE OF CONTENTS Copyright 2019 by Noah Jerris - All rights reserved. This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered. - From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations. In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format.
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The presentation of the information is without contract or any type of guarantee assurance. The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document. Introduction Egg allergy recipes for personal enjoyment but also for family enjoyment. You will love them for sure for how easy it is to prepare them. white potatoes - cup olive oil - 1 tsp salt - 1 tsp pepper DIRECTIONS
- Place the potatoes on a baking sheet
- Drizzle olive oil and sprinkle pepper and salt over the potatoes
- Bake at 375 for 45-50 minutes
- When ready remove from the oven and serve
CRANBERRY GRANOLA
Serves: | 6-8 |
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INGREDIENTS - cup peanut butter - 2 tablespoons maple syrup - 1 tsp vanilla extract - 3 cups gluten free oats - 1 cup chocolate chips - 1 cup cranberries DIRECTIONS
- In a bowl combine all ingredients together and mix well
- Spread mixture on a baking sheet
- Bake at 350 F for 30-35 minutes
- When ready remove from the oven cut into bars and serve
CHERRY CHIA JAM
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INGREDIENTS - 2 cups cherries - 2 tablespoons chia seeds - 1 tablespoon maple syrup - tsp vanilla extract DIRECTIONS
- In a bowl combine all ingredients together and mix well
- Place the mixture into a blender and blend until smooth
- Place mixture in a pot and boil until mixture is soft
- Pour the jam into jars and serve
COCONUT GRANOLA
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INGREDIENTS - 2 cups gluten free oats - 1 cup coconut flakes - tsp salt - cup peanut butter - cup maple syrup - 1 tsp vanilla extract DIRECTIONS
- In a bowl combine all ingredients together and mix well
- Spread the mixture on a baking sheet and cook
- Cook at 300 F for 45-50 minutes
- When ready remove from the oven and serve
FRENCH TOAST
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INGREDIENTS - 1 cup non-diary milk - tablespoon cinnamon - 4 slices bread - 2 tablespoons peanut butter DIRECTIONS
- In a bowl combine all ingredients together and mix well
- Dip the bread into the mixture
- Heat coconut oil in a skillet and cook bread for 2-3 minutes per side
- When ready remove from the skillet and serve
STRAWBERRY PORRIDGE
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INGREDIENTS - 1 cup coconut flakes - 1 cup non-dairy milk - 2 tablespoon cocoa powder - 1 tablespoon maple syrup - 1 cup strawberries DIRECTIONS
- Place all the ingredients in a saucepan and bring to a boil
- Simmer on low heat for 5-6 minutes
- When ready remove from heat and pour porridge in bowls
- Serve when ready
QUINOA BREAKFAST
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INGREDIENTS - cup cooked quinoa - 1 cup water - 1 tablespoon cocoa powder - 1 tablespoon peanut butter - 1 cup strawberries DIRECTIONS
- Place the quinoa in a pot with water
- Bring to a boil and cook for 15-18 minutes
- Add the rest of the ingredients and cook on low heat
- Spoon mixture into bowls, top with strawberries and serve
BLUEBERRY BUTTER
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INGREDIENTS - 1 cup buttery spread - cup blueberries - 1 tablespoon brown sugar DIRECTIONS
- Place all ingredients in a blender and blend until smooth
- Pour into bowls and refrigerate overnight
- Serve in the morning
BREAKFAST BITES
Serves: | 6-8 |
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INGREDIENTS - 1 cup gluten free oats - cup cheerios - cup maple syrup - cup chocolate chips DIRECTIONS
- Place all cheerios and oats in a blender and blend until smooth
- Add the remaining ingredients and blend again
- Form 6-8 balls and refrigerate
MILLET PORRIDGE
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INGREDIENTS - cup millet - 1 cup water - cup non-dairy milk - 1 tsp cinnamon - 1 tablespoon peanut butter - 1 tablespoon maple syrup - 1 tablespoon chia seeds DIRECTIONS
- In a pot add water, non-dairy milk, cinnamon and nutmeg
- Bring to a boil and cook on low heat for 20-25 minutes
- Add remaining ingredients and cook for another 4-5 minutes
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