I'm not going to post the entire recipe since it is all at the website I posted above, but I will say that it calls for ground flax seeds as an egg replacer. I have used this substitution before except usually recipes say to add 1 tablespoon of ground flax to 2 tablespoons of water. This one uses 1 tablespoon + 1 teaspoon of flax combined with 1/2 cup of soy (or other alternative) milk.
I read in another vegan baking book (The Joy of Vegan Baking) that in order to get the best results when using this kind of egg replacement it is important to really mix/whip/whisk whatever you are using. For example, you can use a whisk and stir for 2 minutes or what I like to do is use my handy-dandy stick blender for a minute or so. Since I started using this technique I have noticed a change in the consistency and texture of my muffins, cookies, and cakes.
I'll leave you with a quote and this link for a nice article on vegan baking substitutions from Post Punk Kitchen.
However, like a bad boyfriend, they (eggs) can be replaced, and with pleasing results.
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2 comments:
What a helpful post! Thanks, Jen.
What I wouldn't give to sit at your table and munch on one of your choc chip cookies. Man!
Jason is hooked on the 'gold bag' gihardeli choc chips since the beach trip. Pnut butter and those by the spoonful is our desert of late. Now I am encouraged to bake. I hope to get that vegan cookbook for xmas...
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