But oatmeal has fiber and I thought people liked fiber in their internet.
Secret Panel HERE 🍪 https://tapas.io/episode/2591128
(Originally published earlier today on mastodon.social)
this post was submitted on 04 Mar 2024
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Thank you. I’ll add this one to my recipe book and try it next time I’m asked for cookies. Do you have an aversion to coconut or do you think the cookie is simply better without it?
Also, for what it’s worth, there’s a great baking egg replacement I use whose brand name I’ve totally forgotten but I’ll update this comment later when I’m back near my pantry. It’s great for veganizing baking recipes, though it won’t work for “eggy” breads like challah as well since it’s mostly imitating the unique consistency of egg and that use in baking, not the rich fatty yolk part.
Edit: it’s Ener-G Egg Replacer
Great!I have no aversion to coconut, just never really had/keep it on hand for baking.
I have used a lot of egg substitutes making my desserts vegan for our guest, and eventually just omitted eggs all together (with a little water and a bit more baking soda) because sourcing the egg substitute/cost was a pain in the ass.
The challenge for me is to take some of her recipes and update them, and see if I can make them vegan- like her 1932 gingerbread recipe which calls for lard-which is readily available but we offer a lot of vegan options so converting them while staying true to the dessert (and flavor!) is the goal.
I generally have shredded coconut on hand for thickening curries so that might find its way into a batch of cookies as soon as this weekend.
Ener-G Egg Replacer is the brand I prefer, by the way. I also like to cook with and host some vegan buddies, so I’ve been working on learning what works and what doesn’t. It’s a fun lil challenge. Made vegan meringues once with aquafaba and vinegar? Bizarre, but it worked! Did faintly smell of vinegar, so I only recommend that one if every bite of meringue is had with something else to cover that up.
That is one of the good egg replaces, especially for baking (I used a lot less than the recommended quantity).
The sourcing here is spotty and unreliable, so I used a lot of different ones. One was just garbanzo flour and a couple different starches …which got me on to alternatives because 1C of garbo flour for 3€ is ridiculous.
How about using lemon as the acid in the meringue? (lemon meringue pie?)