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Topic: Useful Egg Replacer Tip and Yummy Coffee Cake!  (Read 1528 times)
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myloveasdeep
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« on: July 08, 2005 11:21:14 AM »

You probably all know this already, but just in case it could help somebody out:

I've been working on perfecting vegan baking, it was hard to give up eggs! So I found that this works really really well.

Mash up one really ripe banana, about two tablespoons of milk or soymilk, and 1/2 tsp baking powder. Blend this up with an electric mixer til it's glutinous ( very important step!), and I have never noticed a difference from eggs! I was using banana like the vegan recipes told me, too, and all my stuff dried out in no time..this stays moist.  You can use this in almost any regular recipe, just replace the egg with this. I've had great results. It came out particularly well yesterday in this apple coffee cake:

http://www.nhlbi.nih.gov/health/public/heart/other/syah/appcofck.htm
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allie-loki
« Reply #1 on: July 08, 2005 12:42:15 PM »

you could also use apple sauce.

but the best substitute i have found is to grind 1 tablespoon + 1 teaspoon whole flax seeds until they become a powder. then, add 1/2 cup soymilk and blend for another 30 seconds and set aside. usually if you prepare this first, it is ready to use by the time you've combined your flour/sugar and other ingredients.
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ladywyntir
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« Reply #2 on: July 12, 2005 08:32:22 AM »

when i use bananas, i always had them in the freezer until they were black, this way, it was SUPER RIPE and already glutinous.

Will try your idea as well.

Does that equal to 1 egg? Large, medium or small?

YAY for vegan baking!

~wyn &^_^&
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CatyX
« Reply #3 on: July 12, 2005 08:36:30 AM »

I had a recipe for chickpea and lentil burgers- which isnt really baking and it had egg in it to bind it, would this work for that?
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myloveasdeep
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« Reply #4 on: July 12, 2005 01:47:50 PM »

I think half a banana equal one egg...not sure what size egg! =)

I wouldn't use banana in anything non-baking, like lentil burgers. You would taste the banana. Urgh.
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Her dirty paws and furry coat,
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ladywyntir
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« Reply #5 on: July 13, 2005 05:07:19 AM »

hee hee, i know the banana to egg ratio, but when you substitute your mixture, is it for the entire recipe, or is it just for 1 egg.

I normally use 1 really ripe banana for one egg because i like the extra moistness.  ^_^
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allie-loki
« Reply #6 on: July 13, 2005 05:23:54 AM »

I had a recipe for chickpea and lentil burgers- which isnt really baking and it had egg in it to bind it, would this work for that?

yeh i would NOT use bananas for this one. try the flaxseeds/soymilk or buy a box of egg replacer (it lasts forever, you can even share it with a friend, which is what i did.)
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myloveasdeep
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« Reply #7 on: July 13, 2005 04:18:11 PM »

Oh! I generally stick a whole banana in for one egg, too. Of course the baking powder you put in with the banana is in addition to whatever other baking powder or soda the recipe wants.
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Her dirty paws and furry coat,
She ran down the forest slope.
The forest of talking trees,
They used to sing about the birds and the bees.
The bees had declared a war,
The sky wasn't big enough for them all.
lenagogan
« Reply #8 on: July 18, 2005 11:04:42 PM »

What about for breads and other "delicate" recipes? I've had no problem iwht the egg replacer thing of bananas or applesauce in cookies and muffins, but I hesitate to make bread or some sort of fancy cake with them. Any previous experience?
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ladywyntir
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« Reply #9 on: July 22, 2005 06:22:33 AM »

 
What about for breads and other "delicate" recipes? I've had no problem iwht the egg replacer thing of bananas or applesauce in cookies and muffins, but I hesitate to make bread or some sort of fancy cake with them. Any previous experience?

For that, i've found the egg replacer does a nice job. 

I've made quiche, cake, and bread with my Ener-g egg replacer. One of my favorite recipes was modified from a non-vegan bread recipe.  It was for rich egg bread, and it called for eggs and milk.  So, i substituted egg replacer and soy milk and my husband is upset when i make any other bread... hee hee

~wyn

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« Reply #10 on: July 22, 2005 10:10:17 AM »

Egg replacer is just a bunch of tapioca starch baking soda and baking powder. You can make your own version quite easily. I just make sure I put a teaspoon of baking powder, a couple BIG teaspoons of some starch (arrowroot, cornstarch...) and some baking soda. I try not to use egg replacer because I have a more whole foods diet and its super processed but Nother solution is flax seeds. Take a couple tablespoons of flax seed with a teaspoon or two of water and put in blender. Grind them until frothy. = 1 egg. Other tips: when using cakes with fruit, no worries about egg replacers just put a couple heaping tablespoons of baking powder, the fruit is the binder. You'd be surprised out how unneccessary eggs are in most baking (not angel food cake though!). I was a vegan baker for years and people were always shocked at how simple my cake recipes were.
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