Guest guest Posted July 27, 2002 Report Share Posted July 27, 2002 Egg Replacers: Garbanzos for Thickening (Good for loaves and casseroles) Soak overnight in water to cover: (Approximately 1 c dry garbanzos in 3 cups water). Puree: 1 cup soaked garbanzos, 2/3 cup water Blend very smooth. To use: 1/2 cup slurry = 1 egg For soft custard texture--use 6 Tablespoons slurry per cup of liquid. For regular texture--use 9 Tablespoons per cup of liquid. For very firm texture--use 12 Tablespoons per cup of liquid. Bake until center is done. Quote Link to comment Share on other sites More sharing options...
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