Single Egg:
Boil 2 TBSP water and dissolve 1 tsp unflavored gelatin
Large Batch:
Mix one envelope of unflavored gelatin with 1 cup boiling water. Substitute 3 tablespoons of this liquid for each egg.(Refrigerate leftover portion. Then, microwave to liquefy before using.)
Saturday, November 15, 2008
Egg Replacer - Baking Soda/Vinegar
1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (optional)
Whisk above ingredients together in a cup and pour into mixture that calls for an egg.
Note: this only works as a substitute in baking items like cakes, muffins, etc.- things that need to rise. It gives the chemical components needed for rising, but no flavor whatsoever. It would not work in a cheesecake because you need the egg yolk/flavor for that.Adding the vinegar should provide a bit more rising power.
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (optional)
Whisk above ingredients together in a cup and pour into mixture that calls for an egg.
Note: this only works as a substitute in baking items like cakes, muffins, etc.- things that need to rise. It gives the chemical components needed for rising, but no flavor whatsoever. It would not work in a cheesecake because you need the egg yolk/flavor for that.Adding the vinegar should provide a bit more rising power.
Egg-free Apple Soft-Batch Cookies
1 1/2 cups nut flour
1/8 cup Palm Spectrum Shortening
1/8 Cup Apple Paste (juicer pulp from peeled cored apples)
1 tsp vanilla
1/2 tsp baking soda
2 heaping tablespoons nut butter
1/4 tsp salt
1/4 cup water
(For sweeter cookie, cut water to 1/8 cup and add 1/8 cup honey or add stevia to taste)
Stir all together, and roll into balls and flatten on lightly greased cookie sheet . Bake at 350 for 10 min for soft cookies, or a little longer for a crispier version.
1/8 cup Palm Spectrum Shortening
1/8 Cup Apple Paste (juicer pulp from peeled cored apples)
1 tsp vanilla
1/2 tsp baking soda
2 heaping tablespoons nut butter
1/4 tsp salt
1/4 cup water
(For sweeter cookie, cut water to 1/8 cup and add 1/8 cup honey or add stevia to taste)
Stir all together, and roll into balls and flatten on lightly greased cookie sheet . Bake at 350 for 10 min for soft cookies, or a little longer for a crispier version.
Squash Meatballs
1.5 lb. ground meat
1/4 - 1/2 cup pureed butternut squash
1 tsp garlic salt
Combine all ingredients in food processor until combined.Line a cookie sheet with aluminum foil and preheat oven to 375.Roll meat into little meatballs and place on cookie sheet.Bake for 20-30 minutes (until golden brown).
1/4 - 1/2 cup pureed butternut squash
1 tsp garlic salt
Combine all ingredients in food processor until combined.Line a cookie sheet with aluminum foil and preheat oven to 375.Roll meat into little meatballs and place on cookie sheet.Bake for 20-30 minutes (until golden brown).
Egg-Free Chicken Nuggets
1 thin sliced chicken cutlet diced into small cubes
2 tbsp almond flour
1/2 tsp garlic salt
olive oil
Pat chicken dry. Dice chicken.
Mix almond flour and garlic salt into small bag.
Toss chicken chunks in seasoned almond flour to coat.
Heat 1/4 - 1/2 inch olive oil in small pan over high heat. Fry chicken in oil for 30 - 45 seconds until golden-brown. Drain on paper towels. Sprinkle with salt if desired.
2 tbsp almond flour
1/2 tsp garlic salt
olive oil
Pat chicken dry. Dice chicken.
Mix almond flour and garlic salt into small bag.
Toss chicken chunks in seasoned almond flour to coat.
Heat 1/4 - 1/2 inch olive oil in small pan over high heat. Fry chicken in oil for 30 - 45 seconds until golden-brown. Drain on paper towels. Sprinkle with salt if desired.
Egg-free Pancakes
1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt
Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.
Makes about 6 silver-dollar sized pancakes.
3 tablespoons pear sauce
1/4 tsp baking soda
salt
Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.
Makes about 6 silver-dollar sized pancakes.
Egg-Free Squash Muffins
1 1/2 Cup Pumpkin Seed Flour
1 Cup Almond Flour
1 1/2 tsp baking soda
1/2 tsp each: cinnamon, allspice, cloves
1/4 Cup water mixed with 1/2 cup honey, 1 cup squash and 4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp gelatin
2 tsp SCD vanilla
Preheat oven to 300 degrees. Line 2 muffin pans with 18 liners. Mix flours, baking soda and spices in large bowl. In smaller bowl, mix water, honey, squash, pear sauce and vanilla. In separate bowl, dissolve gelatin in boiling water. Add to wet ingredients. Mix wet ingredients into dry ingredients. Spoon mixture into liners 1/2 full. Bake 45 - 50 minutes. Muffins are done when they spring back from the touch. (Almond flour can be substituted for pumpkin seed flour).
1 Cup Almond Flour
1 1/2 tsp baking soda
1/2 tsp each: cinnamon, allspice, cloves
1/4 Cup water mixed with 1/2 cup honey, 1 cup squash and 4 oz pear sauce
2 tbsp boiling water mixed with 1 tsp gelatin
2 tsp SCD vanilla
Preheat oven to 300 degrees. Line 2 muffin pans with 18 liners. Mix flours, baking soda and spices in large bowl. In smaller bowl, mix water, honey, squash, pear sauce and vanilla. In separate bowl, dissolve gelatin in boiling water. Add to wet ingredients. Mix wet ingredients into dry ingredients. Spoon mixture into liners 1/2 full. Bake 45 - 50 minutes. Muffins are done when they spring back from the touch. (Almond flour can be substituted for pumpkin seed flour).
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