Vegan brownies?!
Answers: what could i use to substitute eggs in brownies?
applesauce or even tofu. here look at this (it's not about special kids, it's about special diets)... and, here is a recipe for you:
Use crisco or oil.
One Tablespoon = 1 egg (app.)
Bananas, they bind well, are soft, and they taste good. =)
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
and
Egg Replacements
There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.
Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.
Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.
In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.
Other Egg Replacement Options
? 1 egg = 2 Tbsp. potato starch
? 1 egg = 1/4 cup mashed potatoes
? 1 egg = 1/4 cup canned pumpkin or squash
? 1 egg = 1/4 cup puréed prunes
? 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
? 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
? 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
? If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
? Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
? When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
? Be sure to use plain tofu, not seasoned or baked, as a replacer.
? Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
? If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
? If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
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dont use the tofu. the brownies turn out with a wierd texture then.
you can use applesauce or just add more oil.
hi i have this recipe for date and prune brownies, you could change the fruit to whatever you prefer!
250g wholemeal flour
250ml rice milk
50ml soya milk
50ml rapeseed oil
3 tablespoons of cocoa powder
1 tablespoon of carob powder
250g dark brown sugar
1 teaspoon of salt
1 teaspoon of vanilla essence
125g dried prunes
50g dates
1 1/2 teaspoons of baking powder
1 tablespoon of ground almonds
line a 27 x 17 x 3.5 cm baking tin with parchment paper and oil lightly. preheat oven to gas mark 4.
place 2 heaped tablespoons of the flour in a saucepan and mix in the rice milk, cook, stirring constantly over a medium heat until thick. Set aside to cool completely.
Combine the soya milk, oil, cocoa and carob in bowl and stir until smooth.
transfer the cooled flour mixture to a food processor or liquidiser, add the sugar, salt, vanilla, prunes and dates and blend until smooth. Then add the cocoa mixture and blend again.
Then add the flour, baking powder and ground almonds and blend.
pour the mixture into the baking tin and bake for 25-35 minutes until firm to the touch!
serve with a scoop of vegan ice-cream and enjoy!!
prep 15 minutes + cooking time!
Here’s a great vegan brownie recipe:
Preheat oven to 350F (180C)
1 ? cups vegan chocolate chips
? cup soy margarine
1 ? cups flour
? cup unsweetened cocoa powder
? tsp baking powder
275g silken tofu (silken or soft tofu instead of eggs)
1 ? cups granulated natural cane sugar
1 tsp vanilla
? cup corn syrup
1. in a pot combine 1 cup chocolate chips with margarine. Melt over low heat, stirring until smooth. Remove from heat and set aside
2. in a bowl, sift together flour, cocoa powder and baking powder. Set aside.
3. holding the tofu over a bowl or sink, gently squeeze to release excess liquid. Transfer to a blender. Add sugar and vanilla and blend until smooth.
4. In a large bowl, combine melted chocolate with corn syrup. Add tofu mixture and mix well. Fold in flour mixture just until moistened. Add remaining ? cup chocolate chips and fold until evenly distributed through batter.
5. spread batter in greased pan, smoothing the top and pushing batter into the corners. Bake in preheated oven for 25 to 35 minutes or until center is firm. Let cool completely in pan on a wire rack. Cut into squares.
Enjoy…. =0)
completely vegan and totally tasty... I like to add peanut butter. yum...
Eggs! Who needs em!
They're easily dispensed with when baking, (brownies included).
Ener-G Egg Replacer
If you have a health food store in the area you can buy Ener G Egg Replacer, which is mostly a mixture of different starches. It works well in many recipes, including brownies and doesn't impart a secondary flavor.
1.5 Tsp + 3 Tbsp warm water = 1 Egg
Bananas
If you don't mind a secondary flavor and want to try something different, bananas make a delicious egg replacer in sweet baked goods, including brownies-- but of course they'll taste a little like bananas! This is also good in cookie recipes, and of course the excellent binding properties of bananas is why banana bread recipes don't usually call for eggs, (incidentally I like using really ripe bananas so I can cut down slightly on the sugar called for in a recipe.)
1/2 a mashed up banana = 1 egg
Flaxseed
If you cannot find Ener G Egg Replacer and don't care for banana flavored baked goods, you could also use ground flaxseed which should be available in the baking aisle of even some of the most mainstream grocery stores. This is actually my favorite egg replacer for baked goods, but I think in brownies I prefer bananas or Ener G Egg Replacer. This works fantastically in most every recipe I've tried, even better than commercially available replacers.
1Tbsp Ground Flaxseed + 3Tbsp water = 1Egg
Tofu
SILKEN Tofu is very popular in dense cakes and brownies as an egg replacer. It makes for a good consistency and a nice smoother texture. Just make sure that the tofu is cleaned by running a gentle stream of cool water over it-- nobody likes tofu water. You want to use SILKEN Tofu and not nigari or any other variety of tofu. In my opinion firm or extra-firm silken tofu works the best (like Mori-Nu's vacuum packed tofu).
1/4C well-blended silken tofu = 1 egg
Soy Yogurt
Though I wouldn't recommend it for brownies, you could also use soy yogurt. I don't use this one often since I prefer flax and banana egg replacers, but it works well in sweet bread recipes. I would use plain soy yogurt, but you can experiment if you like with the flavored variety.
1/4C soy yogurt = 1 egg
Check out the link to the Post Punk Kitchen in the "sources" section on replacing eggs and various dairy products used in baking.
I love brownies, hope they turn out well!