We were given a list of wide ranging topics that we had to produce a tiny presentation for. While we've had ones on Indian Sweets, El Bulli's influence on modern cuisine and one on wine and dessert pairings where the whole class got drunk off wine and giggled, I choose to do mine on Vegan Baking. I made a couple vegan cupcakes based on recipes from the beyond awesome baking book Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz. Some banana peanut butter cupcakes, espresso flavored and even ventured into the unknown with some curry & coconut cupcakes. I swear I'm not patting my own back but you couldn't tell these puppies were dairy free. They were rich and moist and so good. The banana peanut butter were the class favorite but I knew that would happen. A person that doesn't love bananas and peanut butter is a madman. I have to say the spices one were my personal favorite. I don't think my presentation trumped the other gal who got us drunk but just in case your egg less next time you consider whipping together some muffins here's some alternatives:
Ener-g Egg Replacer (tapioca starch and potato flour)
Method: 1 ½ tbsp Ener-g Egg + 2 tbsp Water= 1 egg
Use: Good replacement when eggs act as an emulsifier or binder in a recipe.
Silken Tofu
Method: ¼ cup blended= 1 Egg
Use: Dense Cakes, Brownies. Used as a Binder. Also good as a replacement in recipes like tiramisu & custards.
Flax Seed
Method: 1 tbsp ground Flax Seed + 3 tbsp water= 1 egg
Use: Pancakes, Whole Grain Items. Used as a binder.
Caution: don’t use if recipe calls for more than 2 eggs.
Baking Powder/Corn Starch
Method: 2 tbsp warm water + 1 tsp Baking Powder or 2 tbsp water + 2 tbsp Corn Starch= 1 egg
Use: To replace leavening produced with eggs with a chemical leavener
Bananas
Method: ½ blended banana + 1 tsp apple cider vinegar/lemon juice=1 egg
Use: In quick breads and muffins, cakes. Also used as a fat replacer in recipes.
Psyllium Husk
Method: 1 Tablespoon Psyllium Husk Seeds+ 2 Tablespoons water = 1 egg (the longer they sit in water the "eggier" they become)
Use: Same results as with flax seed mixture
Dairy Free Milk
Method: 1 cup Soy/Nut/Rice Milk + 1 tbsp Sugar
Use: As an ‘egg’ wash
Method: 1 ½ tbsp Ener-g Egg + 2 tbsp Water= 1 egg
Use: Good replacement when eggs act as an emulsifier or binder in a recipe.
Silken Tofu
Method: ¼ cup blended= 1 Egg
Use: Dense Cakes, Brownies. Used as a Binder. Also good as a replacement in recipes like tiramisu & custards.
Flax Seed
Method: 1 tbsp ground Flax Seed + 3 tbsp water= 1 egg
Use: Pancakes, Whole Grain Items. Used as a binder.
Caution: don’t use if recipe calls for more than 2 eggs.
Baking Powder/Corn Starch
Method: 2 tbsp warm water + 1 tsp Baking Powder or 2 tbsp water + 2 tbsp Corn Starch= 1 egg
Use: To replace leavening produced with eggs with a chemical leavener
Bananas
Method: ½ blended banana + 1 tsp apple cider vinegar/lemon juice=1 egg
Use: In quick breads and muffins, cakes. Also used as a fat replacer in recipes.
Psyllium Husk
Method: 1 Tablespoon Psyllium Husk Seeds+ 2 Tablespoons water = 1 egg (the longer they sit in water the "eggier" they become)
Use: Same results as with flax seed mixture
Dairy Free Milk
Method: 1 cup Soy/Nut/Rice Milk + 1 tbsp Sugar
Use: As an ‘egg’ wash
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