Tag Archives: baking

Ten Vegan Egg Substitutes for Baking

  By | , ,
Leave a comment

no_eggsVegan baking is far from impossible. Eggs tend to be the thing that creates most confusion, and there are many egg substitutes that can be employed, depending upon the purpose that eggs serve in the recipe.

There are some commercial egg substitutes, as well, but here are 10 that you probably have in your fridge or cabinets right now.

For leavening:

  • 2 tsp baking soda + 2 T warm water
  • 2 tsp baking soda + 2 T warm water + ½ tsp oil
  • 1 tsp baking powder + 1 tsp vinegar
  • 1 tsp baker’s yeast dissolved in ¼ cup warm water
  • 1 T ground flaxseeds mixed well with 3 T water
  • 3 T vegan mayo + ¼ tsp baking powder

For binding:

  • 2 T cornstarch + 2 T water
  • 2 T potato starch + 2 T water
  • ½ banana mashed
  • ¼ cup silken tofu blended

Happy baking!

VeganMofo2013180x180_g5

Hurricane Sandy Cookies!

  By | ,
2 Comments

In anticipation of being stuck in the house last weekend, I naturally needed to stock up on carbohydrates. We had already done our regular weekly grocery run (though we were only able to score 1 of our normal 3 loaves of bread due to the French toast folks). But, I hadn’t picked up anything extra for baking. So, on the way home from work on Sunday, I made a quick stop at Riteaid for some Sinutab and got a big Lindt 80% chocolate bar, and a bag of raw almonds. I wasn’t sure what, but I knew this could be worked into something with what I had in the pantry.

Later that day, when it was time to start baking, I checked out the pantry and found flour, sugar, oatmeal, peanut butter. Hmmm… Time for google! I checked out a bunch of recipes and gradually settled on this one, with some modifications (below).

They came out so yummy that they were completely gone by Wednesday morning. I’ll make these again, for sure!

Hurricane Sandy Cookies

  • 1/3 cup natural peanut butter
  • 2 tablespoons canola oil
  • 1 cup raw sugar
  • 1/3 cup soymilk
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup rolled oats (reqular or quick, but not instant)
  • 1/2 cup non-dairy chocolate chips or chocolate bar broken into small pieces
  • 1/2 cup chopped almonds

Directions

  1. Preheat oven to 425°F and prepare your baking sheets.
  2. Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.
  3. Drop batter by large spoonfuls onto baking sheet and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 8 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.

I would like to have one right now. I won’t wait on another natural disaster to make them again!

Vegan Banana Raisin Walnut Muffins

  By |
2 Comments

Tweaked from a recipe found on The Clean Eating Mama blog.

I noticed yesterday that my bananas were getting a little ripe.  Typically, this means that they go in the freezer and I make smoothies or banana ice cream with them.  But, I’ve been mad at my food processor lately (banana ice cream coming out as banana slime), so I decided to bake instead.  I couldn’t quickly lay my hands on the banana muffin recipe that I typically use, so I found on online at The Clean Eating Mama, tweaked it a little bit to my preference, and gave it a whirl!

Banana Raisin Walnut Muffins

  • 3 ripe bananas
  • 1/4 cup vegetable oil
  • 1/2 cup organic raw sugar
  • 1/2 cup organic brown sugar
  • 1/4 cup non-dairy milk
  • 1 cup unbleached organic white flour
  • 1 cup organic whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg or mace
  • ¼ teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts
  • 1 cup raisins

Preheat oven to 350 degrees.
Cream sugar with oil and milk. Mash bananas and add to sugar mix.  Combine well.  Add dry ingredients (not nuts and raisins) and stir thoroughly.  When well mixed, add nuts and raisins and stir.  Line muffin tin with papers or spray with non-stick spray and fill to 3/4 full.  Bake 25 minutes and then check with toothpick in center of center muffin.  When toothpick comes out clean, remove from oven and allow to cool 10 minutes before serving.