VEGAN--Baking without Eggs

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* Exported from MasterCook *

 

Baking Without Eggs

 

Recipe By :The Teen's Vegetarian Cookbook, Judy Krizmanic

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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**NONE**

 

Baking without eggs can be a little tricky, because eggs do several important

things. For one thing, they provide leavening, which means they make things

rise. They also provide binding, which means they hold things together. They

also add some liquid. So if you're leaving out the eggs, you have to find

something else to do all of those things.

 

In baking, there's definitely a chemistry going on between the liquid

ingredients, the dry ingredients, and the leavening ingredients. In place of the

eggs in your favorite recipes, try the following:

 

 

Applesauce: Add about 1/4 cup in place of an egg. This holds things together and

adds moisture, but it doesn't do that much in the way of helping things rise.

For that, you might need to add a little extra baking powder (about 1/2

teaspoon).

 

Banana: Use 1/2 banana, mashed, for one egg in sweet baked goods. (This is good

only in things that will work with a banana taste.) Also add about 1/2 teaspoon

extra baking soda.

 

Tofu: Use about 1/4 cup mashed silken tofu for one egg. Also add 1/4-1/2

teaspoon extra baking powder.

 

Prune puree: You can puree your own or purchase pureed prunes in the baking

aisle of the supermarket. You can also use baby food prunes. Use about 1/4 cup

prunes plus 1/2 teaspoon extra baking powder. (Prunes will add sweetness to a

recipe.)

 

Baking powder: Add an extra 1/2 teaspoon baking powder and about 2 tablespoons

extra liquid to replace one egg in a recipe.

 

Powdered egg replacer: This stuff is great. It's a powdered mix, available in

natural foods stores, that you blend with water to replace an egg in recipes. It

works really well. It seems pricey (about $4.50 or so a box), but a box lasts a

really long time, so it's worth it.

 

Flax seed: Flax seeds are available at natural foods stores. This flax seed

mixture can be used in place of 2 eggs: Grind 3 tablespoons flax seed to a very

fine powder in a blender. Add 1/2 cup water and blend until the mixture becomes

thick, resembling raw egg whites. Fold it into cake batter at the end of mixing

for light vegan cakes, but only use in recipes that call for 2 or 3 eggs at the

most. (This recipe used with permission from Good News About Good Food by Carol

M. Coughlin, R.D.)

 

Homemade Fake Egg: Use the following recipe in place of one egg in baked goods;

it works really well in cookies. It's best to whip it up right before adding it

to the recipe. (Note: This recipe is not meant to replace eggs in really eggy

dishes, like scrambled eggs.)

 

Fake Egg

 

1 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons flour

3 Tablespoons water

 

Combine ingredients in a small bowl and mix together with a fork or wire whisk

until foamy.

 

Eggless baking can sometimes be a daring adventure, but that doesn't mean you

shouldn't experiment. If you end up with hockey pucks instead of cookies, don't

worry. Try something different next time.

 

Source:

" http://vegetarian.about.com "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0