Oh, You Cheeky Monkey
I'm in the midst of getting ready for a new job, and these next two weeks look to be a bit of a baking blow out. I'll have to check my contract again, but I'm fairly sure that section 12 specified I had to deliver a cheesecake to the human resources department.
I'll admit it's going to be nice to bake for a new batch of people, though I'm going to miss my current baking fans at work. I'm just getting to the point where I would attempt gluten free baking. I can count at least a half dozen people at work who have Celiac's. There are many things in my life that I'm thankful for - not having a gluten allergy really is one of them. Frankly, I'd go nuts.
While I work up the courage to attempt some alternative flours (potato, brown rice, corn flour), I can at least try to make something for those allergic to eggs. I know there are a number of commercial egg substitutes out there, but what I try to do in all my baking is keep it as natural as possible. To this end, I found myself on the Vegan Society webpage, looking at what I could use in place of eggs - the obvious one being, banana.
Hmm... banana chocolate brownies. Now, The Singer introduced me to a great recipe for brownies; the one from the Fry's Cocoa can.
Ingredients:
- 1 1/3 C flour
- 1 tsp baking powder
- 1 C butter
- 1 C Fry's cocoa
- 2 C sugar
- 4 eggs
- 1 1/2 tsp vanilla
Directions:
1. Mix all-purpose flour, baking powder, and salt in a bowl.
2. Melt butter in a saucepan. Remove from heat. Stir in Fry's Cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and chopped nuts.
3. Pour batter into greased 13X9X2 inch pan.
4. Bake at 350F 30 to 35 minutes. Cool and frost.
See the eggs? Yeah, I tossed them and used 1 banana per 2 large eggs. The result was a moist, dense brownie with a marked banana flavour. Still, a passable first attempt. I'd probably add another half a teaspoon of baking powder in the next batch. Also, since I use salted butter, I opted to not use the half teaspoon of salt originally called for.
All in all, this one was mostly a success, and they'll get their trial by fire tomorrow at the office, when I bring the remains of the pain (sic) into work.
Edits courtesy of The Singer
I'll admit it's going to be nice to bake for a new batch of people, though I'm going to miss my current baking fans at work. I'm just getting to the point where I would attempt gluten free baking. I can count at least a half dozen people at work who have Celiac's. There are many things in my life that I'm thankful for - not having a gluten allergy really is one of them. Frankly, I'd go nuts.
While I work up the courage to attempt some alternative flours (potato, brown rice, corn flour), I can at least try to make something for those allergic to eggs. I know there are a number of commercial egg substitutes out there, but what I try to do in all my baking is keep it as natural as possible. To this end, I found myself on the Vegan Society webpage, looking at what I could use in place of eggs - the obvious one being, banana.
Hmm... banana chocolate brownies. Now, The Singer introduced me to a great recipe for brownies; the one from the Fry's Cocoa can.
Ingredients:- 1 1/3 C flour
- 1 tsp baking powder
- 1 C butter
- 1 C Fry's cocoa
- 2 C sugar
- 4 eggs
- 1 1/2 tsp vanilla
Directions:
1. Mix all-purpose flour, baking powder, and salt in a bowl.
2. Melt butter in a saucepan. Remove from heat. Stir in Fry's Cocoa. Blend in sugar, eggs, and vanilla. Blend in dry ingredients and chopped nuts.
3. Pour batter into greased 13X9X2 inch pan.
4. Bake at 350F 30 to 35 minutes. Cool and frost.
See the eggs? Yeah, I tossed them and used 1 banana per 2 large eggs. The result was a moist, dense brownie with a marked banana flavour. Still, a passable first attempt. I'd probably add another half a teaspoon of baking powder in the next batch. Also, since I use salted butter, I opted to not use the half teaspoon of salt originally called for.All in all, this one was mostly a success, and they'll get their trial by fire tomorrow at the office, when I bring the remains of the pain (sic) into work.
Edits courtesy of The Singer
Labels: Recipe - Desserts
posted by Serdic at 20:18
4 Comments:
FYI Serdic, my favorite egg replacer is to mix 1 Tbs. ground flax seeds with I belive 3 Tbs. water and whisk it til it thickens a bit (substitutes for 1 egg). When I bake with it I can never tell the difference. Since flax seeds have oil in them, I either store the ground flax seeds in the refrigerator or freezer. Also, they come in a darker brown and a lighter golden color. I use the lighter golden color because then you don't have darker flecks in your cookies etc. Also, egg substitues seem to work best in items that don't call for a whole lot of eggs, I think the more of them you replace the heavier the end product gets..or something. :)
Wow! Thanks! I'm definitely going to have to try that for my ginger sparklers, which are a one egg recipe.
The cheesecake on the other hand...
Yeah, anything that is dependant on that many eggs would be difficult. Most egg-free cheesecakes that I have seen use tofu in some form for them. I guess I have an irrational prejudice against tofu in my desserts, I don't know if I could try it. ;)
Nothing irrational about that - Tofu is wrong, and not of the Lord. =)
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