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Egg Replacers
From: Scott Hembree
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.
Flaxseed Jelly
(Use for merenges)
- 3 Tbsp. flaxseed
- 3 cups water
Boil 20 minutes. Strain. Pour jelly into jar with a tight lid. Use
as egg, about the same proportions as whole egg.
When ice cold, put into mixer and beat like eggwhite. (Breaks
down under heat.) Try folding into "whipped creams." Must be flavored
and sweetened.
Gel Substitues for Eggs
(for cookies, and other baked goods)
I have tried the following ONE time, using Emes basic, unflavored
(vegan) gel. In my opinion, it was quite successful; but don't feel
I proved it sufficiently. Perhaps you would like to try it.
Substitute for 1 egg:
- 1 tsp gel
- 3 Tbsp cold water
- 1/2 cup boiling water
Substitute for 2 eggs:
- 2 tsp. gel
- 1/3 cup cold water
- 1/2 cup boiling water
Substitute for 3 eggs
- 1 Tbsp gel
- 1/2 cup cold water
- 1/2 cup boiling water
TECHNIQUE:
A. Mix gel in cold water
B. Add boiling water. Stir to dissolve.
C. Place in freezer to thicken while preparing recipe. When ready
to add the "eggs," beat thickened gel with mixer until frothy. This
step is most important.
D. Add to batter recipe in place of eggs, and bake as directed.
For meringe: 3 "eggs" cover one pie. |
