Baking Substitutions

standard November 3, 2010 Leave a response

Usually when I follow a baking recipe, I substitute the egg with a “flax-egg” which is just one tablespoon of ground flax-seed mixed with three tablespoons of water. You can also use chia seeds in the same way. Applesauce or bananas also work if you make sure to add a little extra baking powder to ensure the finished product actually rises.

Tonight I learned a new egg replacer that I found quite exciting: one quarter-cup of plain applesauce + one teaspoon of baking powder + one teaspoon of vinegar + one tablespoon of water mixed together. It worked beautifully for my test run of muffins for a baby shower on Friday! The only downside was that they maintained the shape of the scooped batter. I need to remember to smooth them out first.Vegan cookies do the same thing – egg substitutes help with the raising and binder needed in the batter, but they don’t help spread the finished product out as they bake!

Food science + healthy baking + delicious pumpkin cranberry muffins = entirely too much fun for me!

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