Mediterranean Diet Egg Free Recipes

If you’re trying to lose weight or maintain a healthy lifestyle on the Mediterranean diet, you might think that your days of indulging in sweets and calorie rich foods like muffins were over. After all, they contain eggs, which should be limited under the diet. This common misconception is without merit, however.

You can enjoy all of your favorite foods by making a few, simple modifications to your recipes in order to make them egg free. These recipes are great for people that are allergic to eggs or have an intolerance to eggs, which is an increasingly common problem.

If you are eggs intolerant or are trying to follow the Mediterranean diet, here are some recipes that you can try. You’ll be hard pressed to notice that any eggs are missing from the final result.

Egg Free Cake – Lemon Cake

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup olive oil
3/4 cup plain soy milk
1 1/2 cups sugar
Zest of one lemon
1/3 cup freshly squeezed lemon juice

Glaze: 1 cup confectioners sugar mixed with 1 teaspoon lemon juice

Procedure: Preheat an oven to 350 degrees Fahrenheit and grease a 9 inch cake pan lightly with olive oil. Combine all of the ingredients except for the glaze components into a mixing bowl and stir until smooth. Pour the batter into the cake pan and bake for 30 minutes. Remove the cake from the oven and allow it to cool on a wire rack. Remove the cake from the pan and cover it with the glaze.

Egg Free Cookies – Shortbread Cookies

1/4 cup vegan butter substitute
1/4 cup sugar
1/2 cup flour

Procedure: Preheat an oven to 350 degrees Fahrenheit. Combine the butter substitute with the sugar into a bowl and beat with a hand mixer until fluffy. Slowly add the flour until the dough comes together. Gather the dough into a ball and cover in plastic wrap. Let the dough rest in the refrigerator for 1 hour. Lightly flour the work surface and roll the dough out to 1/4 inch thickness. Use a cookie cutter to cut out individual cookies. Place on a baking sheet and bake for 10 minutes or until the tops are lightly golden.

Egg Free Desserts

When you want to convert normal recipes into egg free ones for people that are allergic to eggs, one easy substitution you can make is to replace each egg with 1/4 cup of applesauce. This substitution works well in most dessert recipes, but will not work in recipes where eggs are the primary ingredient as with custards.

Egg Free Pancakes

1 cup of all purpose flour
1 tablespoon sugar
2 tablespoons baking powder
Pinch of salt
1 cup soy milk
2 tablespoons olive oil

Procedure: Combine all of the ingredients into a mixing bowl and stir until smooth. Heat a nonstick griddle that has been coated with vegetable cooking spray. Place 1/4 cup of the batter onto the hot griddle and reduce the heat to medium low. When small bubbles start to appear on the surface of the pancakes, flip them over gently and cook for another 2 minutes.

Egg Free Cupcakes – Chocolate Cupcakes

1 1/2 cups flour
3 tablespoons Dutch processed cocoa powder
1 teaspoon baking soda
1 cup sugar
1/2 teaspoons salt
5 tablespoons olive oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup water

Procedure: Preheat an oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all of the ingredients and stir until smooth. Line a cupcake pan with cupcake wrappers and use a small ice cream scoop to fill each cup. Bake for 20 minutes and let cool on a wire rack.

Egg Free Muffins – Blueberry Muffins

4 cups all purpose flour
3 teaspoons baking soda
Zest from 1 lemon
2 cups sugar
2 cups soy, almond, or rice milk
2/3 cup olive oil
2 tablespoons vinegar
2 cups fresh blueberries

Procedure: Preheat an oven to 350 degrees Fahrenheit. Mix all the ingredients except the blueberries in a large bowl until smooth. Gently fold the blueberries into the batter until well distributed. Line 24 muffin cups with cupcake wrappers and distribute the batter evenly among them. Bake for 12 to 15 minutes.