#corn starch cookie

[high-quality-tiktoks]

Mind blown by a century-old cookie

#video #tiktok #tiktoks #funny #lmao #wtf #recipe #recipes #food #dessert #cookie #cookies #corn starch #corn starch cookie #corn starch cookies #vintage #baking #cooking #bdylanhollis

[lexbtskp]

#b dylan hollis #corn starch cookies #unique cookies

[dottieroselee]

#baking #baking cookies #cookies #recipes #cookie recipe #cooking #food #dessert #snacks #snacktime #spice mix #cornstarch #corn starch

[magz]

[ Original Twitter Thread by @/beelektra ] - Not by Magz, am not Palestinian

Palestinian Foods. (long post)

Quote:

"🧵 Thread of Palestinian desserts I've grown up around and seen A thing I'd like to add is that I just like to share my culture! I do not want to spread the narrative that our culture is dying, I only want people to see our foods and traditions 🇵🇸

"As mentioned in the last post, we have knafeh (or kunafa), a buttery dessert made with shredded pastry layers such as cheese and other ingredients like pistacho or cream!"

"Burbara; which comes from Saint Barbara, fun fact! It's a soup dessert that mainly consists of barley, licorice spices, anise, cinnamon, and fennel powder This is a dessert usually many Christian families have to celebrate Saint Barbara, which is December 4th!"

"Malban, which resembles a fruit jelly! Made from starch and sugar Specifically, it's made with grape molasses, thickened with starch and flavored with rose water, and stuffed with almonds (or other nuts including walnuts, treenuts, and peanuts)"

"Khabeesa is simply just a pudding made with grapes, but you prepare it by mixing the grape juice with semolina and nuts + seeds."

"Mtabbak or mtabba, a crispy dough stuffed with crushed walnuts. It also contains cinnamon, sugar, and syrup. Photo credits go to Bartek Kieżun on Instagram"

"Tamriyeh, a fried pastry filled with semolina pudding, scenter with mastic and orange blossom water, and topped off with powdered sugar"

"Ka'ak bi Tamer, which are date paste filled cookies with cinnamon! A dessert made for Eid-Alfitr. It's topped with nigella seeds, and the cinnamon-spiced date paste is the most important part of it all– you can eat it on its own or have it with coffee"

"+ Ka'ak Asawer, another dessert that can be prepared for Eid-Alfitr. It's translated to bracelet cookies, and they use date paste, flour, anise seeds, sugar, ground cinnamon, and olive oil"

"Muhallebi or mahalabia, a milk pudding that's made with sugar, corn starch, and fragrant flavorings! It's topped off with nuts, pistachos, and almonds and sprinkled with ground cinnamon or shredded coconut"

"Rice pudding, which is a common dessert in Palestine, and it's your choice to top it off with nuts or not"

"Stuffed dates, using medjool dates and cracking them open to be stuffed with goat cheese and pistachios– but you're free to add anything else"

"Ma'amoul, a buttery crisp cookie primarily made of farina and can be stuffed with (spiced) dates, walnuts, or pistachios. This is another Christian dessert made by Palestinian mothers during the week of Easter Sunday."

"Halawit Smid, a farina based dessert with added sugar and unsalted cheese. It's preferably served fresh"

"Namoura cake, aka harissa dessert! It's made with semolina or farina flour, and then topped off with syrup once baked"

"Qatayef, which is eaten during the month of Ramadan. It's made of farina, flour, water, and yeast blended together– the process is pretty similiar to making pancakes, but only one side is cooked"

"Since I've mentioned using zaatar for a lot of things, I recently just discovered this but– there's also things such as zaatar cookies!! It's just as implied that the cookies are filled with zaatar, I'd be so willing to make this on my own"

"Baklava, made from phyllo pastry dough, butter, nuts, basil, and a sweet honey syrup"

"Aish el saraya, arabic version of a bread pudding. It's basically a layered bread, where it starts from the bottom, then covered with a sweet syrup, cream, and crumbled pistachios."

"Awwami, it's defined as "crisp donut ball" in English. It's a deep fried dough ball coated with sesame seeds, and dipped in cold syrup water."

"Halawet el Jibn, a sweet cheese dessert rolled with custard, heavy cream, drizzled rose water + syrup, and garnished with nuts."

"Lastly, I'd like to add watermelon and cheese– for me, it's like,,,, bittersweet!!! You should totally try it and we also have this during Ramadan"

"Well, that's all I can think of for Palestinian desserts! Here's the first part for general foods, I know I did make a promise for part two

I hope you guys liked this thread, and if you have any opinions please feel free to quote tweet anything on here if I made a mistake, feel free to correct me, it's always appreciated P.S if you're a zionist commenting here I really don't care, just scroll, I'm sharing my culture

One LAST thing. if you want any of the recipes from here, check out this website, the creator (Wafa) shares so many wonderful traditional Palestinian dishes."

[End Quote]

#text post #o post #palestine #described #in alt text #food #masterpost

[ms-demeanor]

*looking up recipes*

Regular recipe: "this is the best cake you'll ever taste, but if you attempt to use cake flour or gluten free flour the recipe will fail. I do not have any recipes modified for gluten free flour because gluten is a mandatory part of the baking process and all gluten free baked goods are too dense and dry for me to embarrass myself by serving them to my guests."

Gluten free recipe: "this isn't just the best gluten free cake you'll ever have, it's the best cake you'll ever have period. It must be made with the niche artisanal $32 flour mix that contains corn or you must purchase a kitchen scale, three pounds of ultrafine white rice flour, two pounds of ultrafine brown rice flour, tapioca starch, and xantham gum to make an acceptable substitute."

Gluten free recipe site: "these [corn containing] g-free flour mixes can be used if you can't mix your own or can't get the niche brand. The pre-made mix that is available in your local grocery store and contains none of your allergens is unfortunately garbage and I wouldn't feed it to my dog. It might be tolerable for cookies, if you're feeding children you particularly dislike."

*closes recipe sites and opens a boxed cake mix*

Anyway it turns out that trader Joe's has sprinkles I can eat so I had sprinkles for the first time in thirteen years and now that I've eaten half the bag I want to put them on something.

[bogleech]

Super flat, super soft chewy cookies with crisp edges, EGG FREE also:

Mix 1 cup brown sugar, 1 cup white sugar and 1 cup softened butter

In another bowl mix 2 cups flour, 1 tsp salt, 1 tsp baking powder and 1 tsp corn starch

Mix half the flour mixture into the dough

Mix in 1 cup sour cream and 2 tsp vanilla extract

Mix in the rest of the flour and an entire bag of chocolate chips

Bake at 350f for 11 minutes

[blueskiesandstarrynights]

Here are a bunch of B. Dylan Hollis's recipes typed up in google docs for those who want to make these recipes.

I've only got a few so far, but I'll continue to type up the ones he likes and add them here. Shoot me an ask if you have any requests for recipes to type up, but please check the original version of the post first. When I add new recipes, I edit the original post and then srb it for others to see.

DISCLAIMER: A lot of his videos he goes pretty fast or does not include exact measurements, so they may not be 100% accurate, but I'm typing them up to the best of my abilities.

Boiled Cookies

Almond Milk

Pinto Bean Cake

Pumpkin Quickies

Ice Cream Bread

Magic Cookie Bars

Velveeta Fudge

Scotcheroos

Chow Mein Cookies

Ice Cream Cone Cupcakes

Deep Fried Oreos

Corn Starch Cookies

Copycat Almond Joys

Magic Peanut Butter Cookies

Cowboy Cookies

Leftover Bread Pancakes

Avocado Ice Cream

Avocado Bread

Magic Cinnamon Sticks

Peanut Butter Bread

Peppermint Patties

Christmas Crack

Eggnog

Apple Cider Cookies

Baked Apples

Deep Fried Cookie Dough

Potato Chip Cookies

Chocolate Zucchini Bread

#b dylan hollis #recipes #vintage #blue rambles

[fox-bright]

Rage Cheesecake with Oreo Crust, Whipped Chocolate Ganache Frosting, and Home-Grown Tart Cherry Topping

I took recipe-bits from all over and changed them into something that sounded more like what I wanted, so here's what I did today instead of committing a felony!

RECIPE BEHIND CUT

Oreo crust part:

* 25 Oreos

* 5 tablespoons of melted butter

* Pan--pie pan or springform, depending on how deep a cheesecake you want. This makes a nice, not-too-deep cheesecake in a nine-inch springform; it would be Too Much Filling in a pie pan, which would mean you have extra, and that's always fun too. An eight-inch springform is probably perfect.

1. Preheat oven to 350.

2. You may eat TWO OREOS. Crush the remainder. I have the best time with this when I use a food processor, but if you are *particularly* spirited today, this is a good place to take out some aggression. Just pulverize the things, filling and all, until they are all reduced to the consistency of sand.

3. Add melted butter and mix until it's like *wet* sand.

4. Put buttery chocolate sand into your chosen cooking dish. I use a little jar and push push push pat pat pat until it's all nice and level from the center of the dish to the edge and has no holes.

5. Bake for eight to twelve minutes. You want it to still look a little moist. Do not overcook!

6. Remove from oven and let cool. Don't move the pan around too much before it's cool or you risk fracturing the crust.

Cheesecake part:

* Two packages of cream cheese, room temperature unless you like cream cheese chunks in your cheesecake. No judgment, some people are into that.

* 2/3C white sugar

* 3 eggs

* 3 cups of sour cream (this is a very moist cheesecake!)

* Vanilla to taste

1. Preheat oven to 325F, that's 25 degrees LOWER than for the crust.

2. Cream sugar and cream cheese until smooth.

3. Add eggs, one at a time, mix until just blended.

4. Add all sour cream and vanilla, mix until just homogenous. Don't overmix or you get weird dry pillowy stuff instead of nice dense cheesecake.

5. Cook in prepared crust for approximately 50 minutes, until it's set at the edges but a little jiggly yet in the middle.

Note: Properly you'd do this in a bain marie, but I don't have one, so I wrap the bottom of my springform pan in aluminum foil and set the whole kit and kaboodle into a sturdy cookie sheet, put all that into the preheated oven, and pour water into the cookie sheet once it's safely on the oven rack. If the cheesecake starts to overcook on the top before the center is set, cover it with aluminum foil.

6. Remove from oven; let rest in bain marie/rigged pan for ten minutes before removing springform pan to clean towel. Let rest *there* until it's cool enough to put in the fridge. Cover and chill for two to four hours.

Cherry topping part:

* Sour cherries that have been frozen since last year, or a bag of cherries, or fresh cherries, whichever, approximately 4.5 cups which is too many for just this cheesecake but it's nice to have around anyway

* Granulated sugar to taste

* Corn starch

Or just pick up a can or two of cherry pie filling, in which case you can skip this whole step.

1. Defrost cherries. If you don't do this in a pot, there's a good chance that they will leak precious juice all over your clean counter. Don't be me; thaw that stuff in the pot you'll heat it in.

2. Once they're not a singular ice block but instead a bunch of big ice chunks, turn the temperature on low, maybe around a 2.

3. Once the cherries are separate from each other, add sugar to taste. This changes a lot depending on your cherries' tartness; I eventually used nearly two cups of sugar for around 4.5 cups of cherries. Usually I'd use a good bit less, but they're very tart this time.

4. Cook and cook and cook until the liquid is reduced by about a third.

5. Add corn starch. For those measurements I added about a tablespoon and a half. Remember to make it a slurry before pouring it into the pot; you can either do this with a little water, or you can spoon out some of the cherry syrup (don't burn yourself!), mix that into a little bowl along with the corn starch, and then pour it all into the pot. Bring back to a good bubble for four or five minutes, then remove from heat and allow to come to room temperature.

Whipped chocolate ganache part:

* 1 part heavy cream to 1 part chocolate (I just use Toll House. Everyone says not to do that. It's been fine).

1. Put the chocolate in a heatproof bowl.

2. Warm the cream on the stove until it's juuuust about to start bubbling. Stir frequently so it doesn't get a skin.

3. Remove from heat, pour into heatproof bowl over the chocolate.

4. WALK AWAY. I'm serious. Don't touch it. Don't poke at it. Do not, do NOT, attempt to stir it. Walk away.

5. After five minutes, come back and stir, stir, until it's all one thing. It should be like a very good, very thick chocolate syrup. You *can* just eat this, with a spoon. You can pour it over a cake, or dip strawberries in it. Chilled right as it is, it is a dessert on its own.

6. Let it cool to room temperature.

7. Come back and use your hand mixer or stand mixer to whip it up. This should get to a pipeable consistency; if it doesn't, you may need to incorporate powdered sugar. If you add butter and powdered sugar, you'll get a very stable buttercream.

Finishing part:

1. Remove springform edge from nice cold cheesecake.

2. Pipe or dollop whipped ganache in ring atop the cheesecake.

3. Fill the ring with cooled cherry filling.

4. Garnish further if you'd like. I used decorative Sixlets and some more crushed Oreo.

5. Finished!

#baking #fox bakes #dessert #cheesecake #so so angry still #this was not a sufficient amount of cooking #I may have to hunt someone specific for sport

[chefchatter]

Easy Chocolate Stuffed Chocolate Chip Cookies

These chocolate-stuffed chocolate chip cookies are a simple way to elevate your chocolate chip cookies. They are soft, and chewy, and have a fun surprise in the center that you’ll get to as soon as you bite into them

Ingredients

Refrigerated

• 1 Egg

Baking & Spices

• 1/2 tsp Baking soda

• 1/2 cup Brown sugar

• 7 Chocolate squares, thick

• 3 tbsp Corn starch

• 1 1/2 cup Flour

• 1/4 cup Granulated sugar

• 1/4 tsp Salt

• 2/3 cup Semi sweet chocolate chips

• 1 tsp Vanilla extract

Dairy

• 1/2 cup Butter

#cooking #recipes #kitchen #food #dessert #cheeks 🍑 #cheese #recipe #foodporn #cookies #chocolate chips #chocolate

[that-giorgione]

You too wanna make Giorgione's Hot chocolate to warm your heart this holiday season?

Here's what you're going to need:

For 1 Mug

Ingredients

250ml of milk (whole or not, your preference)

5g of cocoa power

3g of corn starch (optional)

22g of dark chocolate, at least 50% cocoa (if you prefer you can also use normal chocolate too)

25ml of coffee (facultative)

a bit of cinnamon powder (about .5 grams, but adjust to taste)

one small cinnamon cookie

whipped cream

Preparation

Take the chocolate bar and chop it up into little pieces, either with a knife or by putting it in a cloth or bag and what it until it submits to your whims. This step is important, as it will melt easier into the milk. You can also use chocolate chips if it's more convenient to you.

In a very small bowl, put the cocoa and cinnamon powder, if you want your hot chocolate to be a bit more dense, add the corn starch too, then mix everything toghether trying to get rid of as many big lumps as you can

Take one (1) small cinnamon cookie and show it your wrath by crumbling it into small pieces. Be mindful, these are going to be sprinkled onto the whipped cream, so choose an appopriate crumbling size based on your personal preferences.

If you choose to start the day with this cozy beverage, prepare a little cup of coffe (about an espresso-sized cup)

Procedure

Pour the milk in a container (preferably one that has a little spout for ease of pouring) and slowly heat it up on the stove. If you wish to add coffee, you can add it now.

Once it warms up (about 45°) add the chocolate pieces and mix until they completely dissolve into che milk, Make sure to not let the milk get to a boil. [This step can also be done with a microwave, just frequently take it out of the michaelwave to mix.]

After all the chocolate has been melted into the milk, pour a little bit into the powders mix you prepared earlier and mix. In this way you are going to avoid lumps into the final product.

Keep adding milk and mixing until the powders have all been incorporated, them, after making sure you have no lumps, you can pour everything back into your main container and take it off the heat.

Mix until omogenous and pour into your favourite mug.

Take your whipped cream and spray a generous amount on top.

Sprinkle the crumbled cookie atop your mountain of whipped cream.

If you feel extra fancy add either a sprinkle of cocoa on top or shave a little bit of dark chocolate. Any other topping is welcomed too.

Drink. Enjoy. Warm the body and the soul. Maybe take a nap. You are going to need the energies for the coming days.

And that's all!

#oc: giorgione #Taken under the chef's wing #This is moslty a guideline #so adjust everything to your tastes! Feel free to make improvements or modifications and let me know if you enjoy it!

[upthewitchypunx]

Vegan Peach Cobbler Recipe

Peaches:

3-5 peaches sliced (you can peel them if you want but I like the fuzzy bits)

1/4 cup sugar (or brown sugar or other sweentener if you are into it)

1 Tablespoon cornstarch (cornflour for folks in the UK)

1 teaspoon of cinnamon

Batter:

1/2 cup vegan butter, melted

3/4 cup brown sugar

1 teaspoon vanilla extract

1 Tablespoon milk alternative

1 cup wheat flour (could probably sub a gluten free mix pretty easy)

1 teaspoon baking powder

1/8 teaspoon salt

Optional: some nutmeg, oats, or chopped nuts.

Preheat oven to 350F (180C) lightly grease a baking dish that all the peaches will fit in.

Slice peaches and place in big bowl, sprinkle with sugar, corn starch, and cinnamon. Combine it all together and spread it out into the baking dish it is going to cook in. Make sure to get all the juices into the baking dish.

Make the batter: in the same bowl that is now empty melt the butter in a microwave (or over a boiling pot), mix in brown sugar, vanilla, milk alternative. Now add flour, baking soda, salt, and nuts or oats if you are adding them. The batter will be like a cookie dough.

Using a spatula or hands sprinkle batter oveevthe top. It doesn't have to cover completely or evenly.

Bake for 30-35 minutes.

#Vegan #Food #Peach cobblah #Peach cobbler #Vegan Peach Cobbler recipe #Happy autumn

[qwerty-between-the-lines]

Announcer: ...and our four contestants are ready. They will have 1 hour to put together their dishes. Before we get started, let's go to the floor and put our contestants in the hotseat.

Interviewer: First up, hailing from the US's very own NYC. Perseus ssss Jackson! How are you feeling, Percy?

Percy: I'm doing alright, thanks.

Interviewer: What do you have planned for the judges today?

Percy: I'm doing seafood.

Announcer: Seafood. No surprises from the son of Poseidon. Let's go now to Leo Valdez.

Interviewer: Hailing from the southern metropolis of Houston, Texas. It's the senior counselor of the Hephaestus cabin at Camp Half-Blood. Give it up for Leo Valdez!

Leo: WASSUP everybody!?

Interviewer: You seem excited.

Leo: Nah, that's just how I roll. I'd like to take a moment to say - let's everybody do the Team Leo!

Interviewer: What you have planned for us Leo?

Leo: Hispanic food! I do it best...

Interviewer: Confident, ain't he?

Announcer: That's Leo Valdez, folks. Now we go to our third contestant.

Interviewer: Let's all put our hands together for Athena's own daughter, Annabeth Chase. How're you feeling Annabeth?

Annabeth: I'm feeling great.

Interviewer: Psyched to win it?

Annabeth: You know it!

Interviewer: What are you cooking up for us today?

Annabeth: I'm doing desserts.

Announcer: Desserts! A bold choice from the daughter of Athena. Time will tell if Annabeth's desserts blow the judges away and send her home with the grand prize. Now let's go to our last contestant.

Interviewer: Our last contestant is His Grace, the Ambassador of Hades. The Ghost King himself. Nico di Angelo! How are you doing Nico?

Nico: Okay, I guess...

Interviewer: What are you cooking up for us?

Nico: I'm doing dishes with black ingredients.

Announcer: Another bold choice from this son of Hades. I think it is safe to say that our judges can look forward to a diverse spread of food at the end of the night. Now, let's get it started. One hour on the clock! Contestants... GO!

Percy

-starts placing large lettuce leaves on plates

-chops up onions

-dices potatoes

-cuts deboned fish into thin slices

-squeezes mayo into a bowl

-finely chops up two whole dill pickles

-measures out 1/4 cup of lemon juice

Announcer: I think it seems obvious that the son of Poseidon is preparing some kind of fish dish and tartar sauce, but what are the diced potatoes and onions for? It's anyone's guess, folks.

Leo

-chops up two tomatoes and two bell peppers

-opens two cans of refried beans

-starts rolling out corn flour flat

-starts ground pork to frying on low heat

-makes a four-cheese blend

Announcer: Leo appears to have two dishes underway already. One is probably tacos, but the corn flour is an interesting choice. What's he doing now?

Interviewer: Can you tell us what you're planning with the corn flour?

Leo: Sure. I'm making pupusas.

Announcer: ...and it is! Pupusas! A rather unexpected pleasure for our judges.

Annabeth

-whips up chocolate pudding mix

-crushes up graham crackers

-starts whipping cream

-breaks 3 eggs into a bowl

-starts adding two tablespoons of peanut butter,

Announcer: It looks like the daughter of Athena might be making peanut butter cookies. Clearly the pudding and the graham crackers are intended for something else. What could the whipped cream be for?

Nico

-stirs together blackberries, amaretto, and corn starch in a bowl

-sets premade pie crust on the counter

-starts black beans on low in a food processer

-starts melting cheese

-slices up two egg plants

-pours rice into rice cooker

Announcer: The son of Hades is fast on his feet. Watch him go folks! He already has what appears to be at least three dishes in the works. It's a little early to call, but the competition starts with Nico clearly in the lead.

(in audience) Will: Go Nico! Yeah!

#headcanon #text post #cooking #cooking show #percy jackson #annabeth chase #pjo hoo toa #leo valdez #nico di angelo #will solace #solangelo #team leo #percabeth #percybeth #amaretto #demigods #gods #poseidon #hades #athena #hephaestus #greek gods

[not-close-to-straight]

Double Chocolate Chip Cookies Recipe

So many of y'all asked for the recipe for these sort of ridiculously good looking cookies so I figured I'd share with everyone! Links included for visual help!

Recipe Makes Approx. 24 Cookies Depending on Size

(also, peep the recipe book from @monobuu!)

Ingredients:

1 Cup (2 sticks) Soft Butter

1 1/4 Cup Brown Sugar

2 Eggs

2 tsp Vanilla

1 Box (3.9 oz) Instant Chocolate Pudding

1 tsp Baking Soda

1 tsp salt

1 Tbsp Cornstarch

2 Cups Flour

1/2 Cup Hershey's Dark Cocoa

As Many Chocolate Chips as You Want, Chocolate Chips are Measured With Our Soul, Not with Numbers

*Optional: teaspoon of vanilla yogurt or milk in case batter is too dry.

Directions:

Preheat Oven to 350 F.

-Tip! Use a Stand Mixer or Handheld Electric Mixer, Dough is Too Thick to Thoroughly Mix By Hand!

Cream Softened Butter and Brown Sugar in Mixing Bowl

Add Eggs

Add Vanilla

Add Chocolate Pudding and Blend until Smooth

In Separate Bowl, whisk together baking soda, corn starch, salt, flour and cocoa.

Add Dry Ingredients to Wet ingredients in Small Amounts (maybe half a cup at a time?) and Mix Well

-Tip! If Dough is Dry and Crumbly, Add in the Vanilla Yogurt or Milk!

Toss in As Many Chocolate Chips as Your Soul Desires

Baking:

I use the #40 Ice Cream Scoop to Portion Out Cookies on a Dark, Nonstick Cookie Sheet

Slightly Flatten Dough with Spoon or Bottom of Cup. Flatten More for Crunchier Cookies, Flatten Less for Fudgy, Brownie Like Cookies

Bake for 10-11 Minutes.

Let Rest on Wire Rack Until Cooled.

Eat All Of Them.

Cheers!

#baking #cookies #i can do more than write #double chocolate chip cookies

[doberbutts]

Additional "eventually" cooking projects:

Replace white flour with oat flour in baking when possible (yummy!!! I learned how to make oat flour out of regular oats with my food processor and now I use exclusively oats and oat flour when making oatmeal baked goods like cookies and muffins and breakfast bars)

Figure out how to make rice flour (fantastic corn starch replacement, sadly expensive as hell)

How to grow basic pantry fresh items, like garlic, spring onions, and ginger. Maybe parsley rosemary and thyme (but no sage, see what I did there, also sage is gross), are bay leaves easily kitchen or backyard growable? Them too if so. And I guess invest in a mortar and pestle for grinds.

How to carmelize and candy ginger, for ginger-based sweets

So I can *buy* white chocolate that's dairy-free but do you think I could *make* it???

Anyone remember those big peanut butter cookies that you get in school lunch and at gas stations, hard on the outside but soft and almost gooey on the inside? They were like an inch thick and 4-5 inches across? I have a mighty need to figure out how to make them and possibly a sugar, snickerdoodle, and oatmeal variant.

Moonshine fudge. I buy it from a supplier but it's very expensive so I'm interested to learn how to make it myself. Obv non-chocolate varieties- they were making this cotton candy variety I bought all the time but they rotated that out and I want more.

[devoted1989]

how to replace eggs in cooking and baking

There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step to mastering egg substitution.

 each of the following substitute one egg in a recipe:

 binding

 Eggs used for binding are found in recipes like burger patties and drop cookies. The egg is used to hold the mixture together, but the recipe doesn’t need to rise.

 -    ¼ cup (2 ounces) of soft tofu blended with the liquid ingredients of the recipe

-    1 small banana, mashed

-    ¼ cup applesauce

-   2 Tbsp. of corn-starch and 3 Tbsp. of water

-    ¼ cup of avocado, mashed.

-     2 Tbsp. of corn-starch mixed with 3 tablespoons water.

-     3 Tbsp. of peanut butter or other nut butter.

-     Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

-    A commercial egg replacer, eg. Ener-G Egg Replacer or The

Vegg.

 leavening

 Leavening is the act of fermentation of the dough, which causes a baked good to rise. Leavening is needed in recipes such as cakes, cookies, muffins and breads. A rule of thumb to determine whether the eggs are leavening agents: if the batch requires three or more eggs, the eggs are used for leavening.

 Leavening eggs are the most difficult egg replacement, but there are a few options.

 -    1 Tbsp. of ground flax seeds mixed with 3 Tbs. of hot water, set aside for 3 minutes to thicken. Add ¼ tsp. of baking powder for leavening. This recipe can also be used without the baking powder for recipes needing binding and moisture.

-    Mix 1 Tbsp. of apple cider vinegar, plus 1 tsp. of baking soda.

-    Mix 2 Tbsp. plus 2 tsp. of full fat coconut milk, plus 1 tsp. of baking powder.

-    Replace ¼ cup of carbonated water for each egg removed.

-    1 ½ Tbsp. of oil, 1 ½ Tbsp. of water and 1 tsp. of baking powder.

-     Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

 moisture

 Eggs needed for moisture are the easiest to replace. You can use just about any fruit or vegetable puree as long as the flavour meshes well with your dish.

 -    1 Tbsp. of ground chia seed mixed with 1/3 cup of water. Allow to stand for 15 minutes. As with flax seed, you can add ¼ tsp. of baking powder to allow for leavening.

-    Puree ¼ cup of cooked fruit. Options include apples, pears and prunes.

-    Puree ¼ cup of cooked vegetables. Use cooked or canned pumpkin, sweet potato or beets. Vegetable purees work best in dishes that will cover the flavour, like chocolate or spice cake.

-    ¼ cup of silken tofu.

-    Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

 commercial egg replacers

 -    ENER-G Egg Replacer – in baking.

-    The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. Scrambles, baking, French toast and even lemon curd - it comes in the following varieties; Vegan Egg Yolk Mix, Vegan French Toast Mix, Vegan Egg Baking Mix, Vegan Vegg Scramble Mix.

-    Beyond Eggs is a binder and leavener and can be used in baking, mayonnaise & scrambles.

-    Orgran No Egg – Baking.

-    Besan Chick Pea Flour – scrambles, quiches, fritattas & in baking.

-    Vegan Egg scrambled egg substitute that can also be used for waffles and savoury dishes.

-    Bob's Red Mill Egg Replacer – used as a binding and leavening agent in baking.

-    Neat Egg – used as a binder in recipes.

-    Namaste Raw Goods Egg Replacer

-     Just Egg (previously known as Just Scramble. Tastes like scrambled eggs and is also suitable for omelettes.

 With thanks to the kitch’n, Wikipedia, the Spruce & One Green  Planet.

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