Tag Archives: egg replacer

Jan 31 2013
39 Comments
Cookies and Bars, For the Dogs

Snickerdoodles: Inspired by Dog Biscuits

Snickerdoodles on PlateA couple of weeks ago, Ike’s aunt (Kel’s sister) sent him a care package that included a bag of doggy snickerdoodles. Snickerdoodles for a dog?! Curious, I opened the bag and the smell of cinnamon made me want to reach in and pop one of the little biscuits straight into my mouth! Ike felt the same way and inhaled his after a single satisfying crunch. The ingredient list didn’t have one funky item on it and in fact, was pretty much the standard snickerdoodle recipe. I could have eaten one if I weren’t vegan.

I couldn’t let Ike have all of the fun so I made a batch of vegan ‘doodles for myself and Kel. This was a cookie I’ve never baked before and I don’t know why I’ve waited. The flavor reminds me of the little pieces and strips of dough left over from when my mom baked up a pie. She’d sprinkle the pieces with cinnamon and sugar and bake until crispy.

Thick and soft, these cookies go beautifully with tea.

One year and one day ago: Sweet potato-pumpkin Pie with Pecan-Maple Sugar Crumble

Snickerdoodles
Makes ~18

2 3/4 cups whole wheat pastry flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. powdered stevia
2 tbsp. egg replacer (I used Bob Red Mill’s brand) + 6 tbsp. water (whisk together until smooth)
3/4 cup coconut oil, softened
1/4 cup unsweetened applesauce
1/2 cup maple sugar

1/4 cup sanding sugar
2 tsp. spice blend (or just cinnamon)

Preheat the oven to 400F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt and stevia. Set aside.

In a smaller bowl, mix the egg replacer/water with the applesauce, coconut oil and maple sugar. Pour into the flour mixture and stir until combined – this makes a very thick cookie dough.

Form pieces of dough into 1 1/4″ balls and then roll in the cinnamon-sugar mixture. Place on baking sheets. Using a flat-bottomed glass, gently press the cookies slightly to flatten them.

Bake for 8-10 minutes, rotating pans halfway through. Let cool on wire racks.

Cinnamon Sugar Mix

Ike's Snickerdoodles

Ike’s snickerdoodles.

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Feb 22 2012
12 Comments
Bread, Quickbread

Maple, Bran & Date Quickbread

Slice of Maple Bran Date BreadThe Early Spring issue of The Baking Sheet came in the mail recently and – as usual – it had me primed to tie on the apron and let the flour fly.  But this issue has even more recipes that I absolutely need to try, so dear reader, you will be seeing quite a few here on these “pages.”  I get a real kick out of veganizing KAF recipes.  They are, after all, the masters and I just a humble, bumbling home baker.  They would be appalled, probably, at how I substitute whole grain flours, nix sugars and halve fats.  But it is so much fun and for the most part, the results are delicious.

This particular issue is also filled with maple-flavored recipes.  I can’t resist maple.  This quickbread promised to be very mapley – but not too sweet – and the loaf lived up to that promise.  This is a wonderful tea bread, but would also be scrumptious lightly toasted and spread sparingly with jam or peanut butter for breakfast.

Maple, Bran & Date Quickbread
12-15 slices, one 8 1/2″ x 4 1/2″ loaf

Photo of Original Recipe w/ Notes2/3 cup soy milk
1 cup oat bran
1 tbsp. egg replacer + 3 tbsp. water (whisk together until foamy, then let set for a minute)
1/2 cup pure maple syrup
1/2 tsp. pure maple extract
1/4 cup vegan “butter”
1/4 cup prune puree
1 1/2 cups whole wheat pastry flour
1 tbsp. baking powder
1 tsp. salt
1/2 cup dates, chopped

Preheat oven to 350F and lightly spray a 8 1/2″ x 4 1/2″ loaf pan with cooking oil.

In a large bowl, pour the soy milk over the oat bran.  In a small bowl, whisk together the egg replacer mixture, maple syrup and maple flavoring.  Stir in the melted “butter,” and then stir this mixture into the oat bran/soy milk.

Stir in the flour, baking powder, salt and dates.  Pour the batter into the loaf pan and bake for 45-50 minutes or until the top is firm, brown and a knife inserted in the center comes out clean.

Let cool for a few minutes in the pan, then invert and let the loaf cool completely on a wire rack.

Maple Bran Date Loaf from Above(Instead of a loaf pan, use muffin tins, if you like.  For this recipe, I halved the amount of butter and added prune puree – because I thought it would work well with the dates – to make up for the “missing” fat.  Egg replacer and soy milk, of course – and instead of “bran flakes,” I used oat bran which adds very nicely to the bread’s texture – and boosts the nutritional content as well.  I completely omitted the addition of 3 tbsp. sugar – so not needed.  Finally, I replaced the white flour with whole wheat pastry flour.)

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Jan 28 2012
5 Comments
Cookies and Bars

Whole Wheat Chocolate Chip, Cranberry & Pecan Cookies

Closeup of CookiesIf you don’t bake up a batch of these cookies and sample them for yourself, how are you going to know how unbelievably delicious vegan baking can be??  These are a real stand-out.  Soft and nutty with big bites of chocolate chips, cranberries and toasted pecans.  I added an extra zing of orange flavor (which pairs so beautifully with both chocolate and cranberries) by adding orange zest.  Truly addictive.

Whole Wheat Chocolate Chip, Cranberry & Pecan Cookies
Makes ~15 large cookies

1 1/4 cups white whole wheat flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. powdered stevia
Bowl of Cookie Dough1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a minute)
2 tbsp. orange juice
1 tsp. vanilla extract
1/4 cup unsweetened applesauce
1/4 cup vegan butter
1 cup vegan semi-sweet chocolate chips
1 cup dried cranberries
3/4 cup toasted pecans, chopped
zest from 1/2 an orange, optional

Preheat the oven to 350F and line two baking sheets with parchment paper.

In a large bowl, combine the white whole wheat flour, salt, baking soda, baking powder and stevia.  Set aside.

In a medium-sized bowl, cream the maple sugar and the vegan butter until smooth.  Stir in the applesauce, orange juice, egg replacer/water mixture and the vanilla extract.  Stir this mixture into the flour mixture until combined – then fold in the chocolate chips, cranberries and pecans.

Drop by the tablespoon, smoothing them a bit if desired, onto the baking sheets.  Bake for 12-14 minutes – rotating pans halfway through – until just starting to brown at the edges.  Take care not to overbake.  They’ll appear slightly underdone, but will firm up as they cool.  Let sit on the baking sheets for a minute, then transfer to wire racks to cool completely.  Serve with homemade chai tea.

Cookies Ingredients(This recipe comes from the side of a 5-lb. bag of King Arthur Flour White Whole Wheat Flour – which, by the way, is a fantastic whole grain product.  What changes did I make, you ask?  Here’s the rundown: I halved the amount of “butter,” using applesauce to make up the remainder; used egg replacer; reduced the sugar to 1/4 cup of maple sugar – instead of 3/4 cup refined white sugar, and used stevia to make sure the sweet factor was just right.  And, I added orange zest.)

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Jan 16 2012
4 Comments
Breakfast, Pancakes

Banana Bread Pancakes

Banana Bread Pancakes on PlateThis is what happens when you turn banana bread into breakfast food.  With a small adjustment in ingredients the batter for quick bread becomes batter for Sunday morning breakfast pancakes.  I further modified this – veganized – from a recipe from the Whole Foods recipe site.  The dairy products were exchanged for vegan equivalents; I completely omitted the canola oil and used 100% whole wheat pastry flour instead of a combination of whole wheat flour and AP flour.  The addition of toasted nuts or chocolate chips would be wonderful.

Banana Bread Pancakes
Makes 20-22

2 cups whole wheat pastry flour
2 tbsp. flaxseed meal
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. powdered stevia
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then let sit for a minute)
3 very ripe bananas, mashed
2 cups unsweetened soy milk
2 tsp. vanilla extract
1/2 tsp. orange zest (optional)

In a large bowl, stir together the whole wheat pastry flour, flaxseed meal, cinnamon, baking soda, salt and powdered stevia.  In a medium-sized bowl, whisk together the mashed banana, egg replacer/water mixture, soy milk, vanilla extract and orange zest, if using.  Whisk this mixture into the flour mixture and stir to combine – don’t overdo it.  Set aside for about 15 minutes and meanwhile, heat the oven to about 175F and put the breakfast plates in to warm up.  You can also keep cooked pancakes in the oven while you cook the remainder of the batter.

Heat a skillet or large griddle, lightly spray with oil, and ladle on 1/3 cup or so of batter.  Flip the cakes when bubble start to appear on the surface, then cook an additional 3 minutes or so.  Continue until all of the batter is used – then serve with real maple syrup or your favorite topping.

Banana Bread Pancakes

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Dec 30 2011
5 Comments
Cookies and Bars, Desserts

Fudgy Chocolate Espresso Cookies

Three Cookies on White PlateI’ve had this recipe for a long time and the first time I made them – years ago – I used the recipe straight up: refined white flour, 1 cup of refined sugar, 4 eggs and 1 stick of butter.  Oh my.  I made them again when I was still eating dairy, but had mostly cut out refined sugar.  They were just as good as the original batch.  And now, as a vegan, I’ve made these with whole wheat flour, without the dairy AND without the added refined sugar…and…they are still outstanding and bake up beautifully.  That’s what I call a rock solid cookie recipe.  Health food?  No.  But much healthier than the original.  Incidentally, I’ve also made these in muffin form – works like a charm.

Fudgy Chocolate Espresso Cookies
Makes About 24

Cookies Cooling on Rack1/4 cup whole wheat pastry flour
1/4 tsp. baking soda
1/2 tsp. salt
3 cups vegan semi-sweet chocolate chips
3 oz. vegan unsweetened chocolate, broken into pieces
2 oz. vegan vegetable “butter” (such as Earth Balance)
2 oz. prune puree (baby food works well)
4 tbsp. egg replacer
12 tbsp. water
1 tsp. stevia powder
4 oz. unsweetened applesauce
1 tbsp. finely ground coffee beans
2 tsp. vanilla extract
1 cup toasted pecans, chopped

Combine the flour, baking soda, salt and stevia in a small bowl and set aside.

In a small saucepan, melt 2 cups of the chocolate chips, the unsweetened chocolate and the “butter.”  Stir until smooth.  Set aside.

In the bowl of a stand mixer, beat the egg replacer, the 12 tbsp. water, prune puree, applesauce, ground coffee and vanilla extract on high speed until thick and smooth.  Remove the bowl from the mixer and stir in the melted chocolate until well combined.  Add the dry ingredients, the remaining one cup chocolate chips and the toasted pecans.  Cover and refrigerate for an hour – or overnight.

When ready to bake, preheat the oven to 350F.  Line two baking sheets with parchment paper.  Scoop tablespoon-size-ful of batter and if you’re OCD like I am, quickly roll them into balls before placing them on the baking sheet.  Messy business, but the cookies come out nicely shaped.  Leave about 2 inches between cookies as they will spread as they bake.  Bake for 15-18 minutes.  The cookies will still feel soft to the touch and are very fragile until they cool completely.  I leave them on the cookies sheets for a couple of minutes, then I carefully transfer them to wire racks to cool.

These freeze well.

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Nov 11 2011
2 Comments
Cookies and Bars, Desserts

Wild Rice and Dried Cherry Cookies

Cookies on Wire RackI’m always on the lookout for new cookie recipes – especially recipes that are a different from the old stand-bys.  The inclusion of wild rice in this cookie recipe made me want to try it out right away – and I wasn’t disappointed.  The little bits of wild rice gives the cookies a nice crunch and the tartness of cherries is tempered by the nutty, sweet batter.  These bake up beautifully and remain soft even after they’re cool.

Wild Rice and Dried Cherry Cookies
Makes ~24 cookies

1 1/2 cups cooked wild rice
1 1/4 cups brown rice flour (or gluten-free flour mix)Wild Rice and Dried Cherry Cookies
1 tbsp. cornstarch
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup smooth natural peanut butter
1/2 cup maple sugar
1 tsp. powdered stevia
1 tbsp. Bob Red Mill’s Egg Replacer + 3 tbsp. water (whisk until frothy, then set aside for a minute)
1 tsp. vanilla extract
1 cup dried tart cherries (or cranberries)
1/2 cup chopped toasted walnuts

Preheat oven to 350F and line two baking sheets with parchment paper.

Process (cooled) wild rice in food processor until coarsely chopped.  Set aside.

Whisk together the brown rice flour, cornstarch, baking soda, cinnamon, ginger, stevia and salt in a large bowl.  Set aside.

Cream the peanut butter and the maple sugar until smooth, then beat in the egg and vanilla.  Add the flour mixture, beating until smooth, then stir in the wild rice, dried cherries and walnuts.

Scoop 2 tbsp. cookie dough onto sheets and bake for 8-12 minutes, rotating pans halfway through.  Cool for one minute on the pan before transferring cookies to wire racks to cool completely.

(The original recipe is from Vegetarian Times.  I replaced the regular sugar with a combination of maple sugar and stevia powder, used peanut butter instead of butter and switched out the eggs for egg replacer.  Oh, and they used dried cranberries in their recipe – I prefer dried tart cherries.)

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