As a vegetarian-pseudo-vegan, I am very used to replacing animal products in cooking. However, they say baking is a science and it can be a bit trickier to substitute for animal products when making baked goods.
I've been reading a lot about egg replacements lately because of my battle against cholesterol. (Yes, even vegetarians can have high cholesterol!)
Here are the two I decided to try:
1. Flax seeds mixed with hot water (1 tbsp fine ground flax mixed with 3 tbsp hot water= 1 egg)
2. Soy yogurt (1/4 cup = 1 egg)
I chose these because I have flax on hand since I mix it into my oatmeal in the morning and after making agave corn muffins the other day, I am intrigued by soy yogurt and its capabilities.
I visit Withsprinklesontop.net on a daily basis. It is run by a friend of a friend and is full of fantastic recipes and pictures. Truly, it is an inspiration! The recipe I chose for my egg replacement experiment came from this blog.
Vegan Orange Cornmeal Crisps
Adapted from: FamilyFun Magazine via With Sprinkles on Top
Ingredients:
2 cups all-purpose flour
1 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegan butter replacement, softened
1 cup sugar
1 replacement for 1 large egg (I actually split the batch and made 1/2 with flax and 1//2 with soy yogurt.)
1 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegan butter replacement, softened
1 cup sugar
1 replacement for 1 large egg (I actually split the batch and made 1/2 with flax and 1//2 with soy yogurt.)
1 to 2 teaspoons orange zest
1/2 teaspoon orange extract
Glaze ingredients: (I doubled)
1/2 teaspoon orange extract
Glaze ingredients: (I doubled)
2 cups powdered sugar
Zest and juice of two medium oranges
Pinch of salt
Zest and juice of two medium oranges
Pinch of salt
Directions for flax seed replacement:
Grind flax seeds (even if it is meal) in a coffee grinder or blender until very fine. For 1 whole egg: mix 1 tbsp ground flax in a small bowl with 3 tbsp hot water. Stir and allow to sit for about 10 minutes. When ready, the mix should have the consistency of egg whites.
Directions:
1. In a medium bowl, whisk together flour, 3/4 cup cornmeal, baking powder, and salt; then set mixture aside.
2. Using an electric mixer set on medium speed, beat the butter, sugar, and egg substitute until creamy (about 2 minutes). Reduce the speed to low; add the flour mixture, zest, and orange extract and beat until the mixture pulls away from the sides and forms a dough (about 1 minute).
2. Using an electric mixer set on medium speed, beat the butter, sugar, and egg substitute until creamy (about 2 minutes). Reduce the speed to low; add the flour mixture, zest, and orange extract and beat until the mixture pulls away from the sides and forms a dough (about 1 minute).
OR Use a pastry cutter/blender in place of an electric mixer. This is what I did since I am currently lacking a mixer (shocking!).
3. Divide the dough in half and form each half into a 12-inch-long, 1-1/2-inch-wide log. Cover the dough in plastic wrap and chill until firm, about 1 hour in the refrigerator or 20 minutes in the freezer.
4. Heat the oven to 375F. Line two cookie sheets with parchment paper. Spread the remaining 1/4 cup cornmeal on a small, flat tray; roll each log in the cornmeal to coat. Cut the logs into 1/2-inch thick slices and place them 1 inch apart on the prepared sheets. Bake until the cookies are golden brown around the edges — about 10-12 minutes. Cool the cookies on a wire rack.
5. To make the glaze, stir together the powdered sugar, zest, 1/4 cup orange juice, and salt. If needed, add more juice, a teaspoon at a time, until the glaze has a flowing consistency.
3. Divide the dough in half and form each half into a 12-inch-long, 1-1/2-inch-wide log. Cover the dough in plastic wrap and chill until firm, about 1 hour in the refrigerator or 20 minutes in the freezer.
4. Heat the oven to 375F. Line two cookie sheets with parchment paper. Spread the remaining 1/4 cup cornmeal on a small, flat tray; roll each log in the cornmeal to coat. Cut the logs into 1/2-inch thick slices and place them 1 inch apart on the prepared sheets. Bake until the cookies are golden brown around the edges — about 10-12 minutes. Cool the cookies on a wire rack.
5. To make the glaze, stir together the powdered sugar, zest, 1/4 cup orange juice, and salt. If needed, add more juice, a teaspoon at a time, until the glaze has a flowing consistency.
6. Place cookies on a wire rack over wax paper to allow excess glaze to fall onto paper. Spoon a few teaspoons of the glaze onto each cookie. Use the back of a spoon to slightly spread glaze while it is still wet.
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| I believe the one on the left is flax seed and the one on the right is soy yogurt. Can you see a difference? I can't. |
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