Well, it’s time to cater to your sweet tooth. Who doesn’t absolutely love dessert? But unfortunately, many baked goods have eggs. There plenty of ways to
substitute eggs in desserts, some are geared towards certain situations better
than others. One of the perks in all is
there’s no strong eggy taste.
Here are a
few I’ve tried (all 1 egg equivalent):
Flax seeds:
1 Tbsp ground flax
seeds
¼ c hot water
Blend until frothy. I
use flax seeds in cookie and cake recipes.
I have been told it makes my cakes lighter (less dense). It doesn’t really look like egg, but it works
well in baking. Though, I haven’t had
success using flax seeds with brownies. This
is still one of my go tos.
Apple sauce:
¼ or 1/3 c applesauce replaces 1 egg. (Some say ¼ c and others say 1/3 c, you be
the judge.)
Applesauce adds moisture and is a healthier ingredient, but
remember that it also imparts flavor. Not
one of my favorites, but healthy. Give
it a try, you might like it depending on your application.
Ener G Egg Replacer:
This is an easy one. It’s
a powder that you add warm water to. So
simple. You can replace 113 eggs per
box. Wow! You're a smart cookie, vegan and economical. I just checked Vitacost.com and found it for
$4.79 per box. If you calculate it out,
it comes to the equivalent of about 50 cents a dozen. You can’t even find that deal at the 99 cent
store. I use it in pancakes, cakes,
cookies, and other situations that require eggs as binders. Definitely won’t work for scrambled “eggs”.
Tofu:
I like using silken
tofu in French toast and firm tofu as scrambled “eggs”. I’ll post these recipes later.
For today, I’m going to feature good ole’ tofu as an egg
replacer. Chocolate chip cookies anyone? Here’s to Ruth Wakefield, the originator of the toll house cookie.
Tofu Vegan Chocolate
Chip Cookie Recipe
1 c vegan margarine
(Earth
Balance has a nice buttery taste, but it does contain palm oil. Bad for the orangutans. Please let me know if you find a better
substitute.)
2 Tbsp molasses
1 c sugar
(Refined sugar is whitened by animal hooves. Not vegan.
I use Zulka Morena unrefined cane sugar.
It’s pretty cheap. Sometimes you
can find it at the 99 Cent Only stores.
Added benefit, it’s also non-gmo.
1 tsp pure vanilla extract
(If you need to, use the
imitation vanilla, but the pure extract gives a better flavor.)
¼ c silken tofu
(I go
to the Japanese food store or 99 Ranch Market.
They have silken tofu refrigerated or aseptic packed, Mori Nu, in the
aisles. You can also find Mori Nu at the
99 Cent Only store, grocery stores, Sprouts, Whole Foods, etc.)
2 c flour
¼ tsp salt
½ tsp baking soda
2/3 bag of vegan chocolate chips (I use Trader Joe’s
semi-sweet or Guittard’s semi-sweet)
1 c chopped walnuts or pecans
Preheat oven to 350 degrees Fahrenheit.
Cream the margarine, molasses, and sugar together. Puree the silken tofu in a food
processor. (If you don’t have a food
processor, worst case scenario just mash it up.) Add tofu and vanilla to the sugar mixture.
In another bowl, add flour, salt, and baking soda and mix
together. Add to the creamed
mixture. Fold in chocolate chips and
nuts (optional).
Drop mixture by spoonfuls onto ungreased cookie sheet and
flatten slightly. Bake for 8-10
minutes.
Enjoy with a cold glass of almond milk, soy milk, etc. (Craig and my favorites are Almond Breeze and Kikkoman Pearl Soy Milk.) I guarantee
that no one will know there’s tofu in these cookies. They’ve passed the test many times over. This is pretty much Mori Nu’s recipe (with
minor changes). Got to give credit where
credit’s due.
I also found this vegan baking substitute cheat sheet from
PETA. Yipee! http://www.peta.org/living/food/baking-cheat-sheet/
Products & Recommendations:
Mori Nu silken tofu
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