When baking, flax seed is often used as an egg substitute. Below is a great recipe to use
when a recipe calls for an egg.
It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does. But it works incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.
1 Tbsp flaxseed meal (ground raw flaxseed)
2 1/2 Tbsp water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
Add to recipes in place of 1 egg.
Apple Butter or Pumpkin Butter Oatmeal Bars
1 Cup of ALL PURPOSE flour
1 Cup OLD FASHIONED oatmeal
3 / 4 Cup light or dark brown sugar
Dash of salt
8 tablespoons canola oil
1 cup Musselman’s apple butter (or 1 cup pumpkin butter)
Heat oven to 350. Coat an 8 x 8 baking pan with PAM. TAKE A PIECE OF HEAVY DUTY FOIL (ABOUT 4 INCHES) LARGE ENOUGH FOR THE SIDES TO HANG OVER THE PAN TO FACILITATE REMOVAL OF BARS FROM THE PAN. Make sure the foil is “fitted” to the bottom of the pan. I also spray lightly with PAM using the BLUE CAN of PAM WITH FLOUR
In medium mixing bowl mix the flour, oatmeal, sugar and dash of salt.
With a fork stir in the oil until well mixed and forms clumps.
Spread 3 / 4 OF THE OATMEAL mixture in the pan pressing down to form a CRUST.
Spread the apple butter or pumpkin butter over the crust and then put the remainder of oatmeal mixture on top.
Bake for about 30 minutes or until dry when you test with a tooth pick. I have never
been able to get the crust golden brown!
Cool to room temperature. Use foil handles to remove bar from pan. Cut into 16 pieces and serve. These can also be frozen.
Bavarian Apple Torte
1/2 cup plus 1 tbsp of Vegan margarine (Earth Balance brand is good)
3 apples, peeled, cored, cut in half and thinly sliced (Granny Smith works well)
1/3 cup brown sugar
1/2 tsp. cinnamon
1/3 cup plus 1/4 cup white sugar, chilled
1/4 tsp plus 1/2 tsp vanilla extract
1 cup flour, chilled
1 8 oz. package non-dairy cream cheeses (try Tofutti)
1 tbsp. fresh lemon juice
1 tbsp. cornstarch
1/4 cup sliced almonds
Preheat oven to 400 degrees. Oil a 9-inch springform pan.
Preparing apples: In a skillet over medium heat, melt 1 tablespoonful of the vegan margarine. Toss the apples with the brown sugar and cinnamon and sauté for 2 to 3 minutes. Drain off and reserve the liquid.
Crust: Cream together the remaining margarine, 1/3 cup of white sugar, ¼ teaspoon vanilla, and the flour. Press the crust mixture into the bottom of the springform pan. Set aside.
In the food processor: blend together the nondairy cream cheese, the lemon juice, the remaining vanilla, the cornstarch, and the remaining sugar. Pour over the crust and arrange apples on top.
Bake for 10 minutes. Drizzle with 2 tablespoons of the reserved apple liquid, avoiding the edges of the pan, and continue baking for 25 minutes.
Sprinkle almonds over the top. Continue baking until lightly browned. Cool before removing from the pan.
Brownies with Walnuts
Yields 24 large brownies. With super-rich chocolaty goodness, these brownies must be eaten with a tall glass of your favorite soy or nut milk. Spread chocolate ganache on top before cutting into serving size pieces, if you are really a chocoholic!
Preheat oven to 350 degrees F. Grease and line a 9x13-inch pan.
3 tablespoons egg replacer
¾ cup water
1-1/2 cups soy or nut milk
1 ¼ cups oil
1 tablespoon vanilla extract
3 cups Sucanat or brown sugar
2-¼ cups unsweetened cocoa powder
2 cups unbleached all-purpose flour
¾ teaspoon baking powder
¾ teaspoon salt
1-½ cups chopped walnuts
Whisk together the water and the egg replacer, and then mix with the rest of the wet ingredients, including Sucanat.
In a separate bowl, stir together the cocoa, flour, baking powder, salt and nuts.
Add the wet ingredients to the dry and mix together.
Pour into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the cent comes out clean. Cool on a rack to room temperature. When cool, cut into 24 squares, if you want large brownies.
Chocolate Ganache Frosting - Yields one pint.
2 cups vanilla soymilk or nut milk
1 cup vegan chocolate chips
Slowly heat the milk to the boiling point. Pour over the chips and let sit for 1 to 2 minutes, until the chocolate is softened.
Whisk the chips and the milk together well for about 2 minutes, until the frosting takes on a velvety gloss.
Chill for at least 2 hours in the refrigerator.
Frost the cooled brownies in the pan before cutting.
Chocolate-Almond Quinoa Bars
1 cup raw almonds, chopped
½ cup whole flax seeds
½ cup raw quinoa, rinsed and drained
1 cup packed, pitted medjool dates but regular dates can be used.
2 tablespoons almond butter
3 tablespoons warm water
1/3 cup chopped bittersweet chocolate or bittersweet chocolate chips. (I use vegan, non-dairy, non-soy semi-sweet chocolate chips. You can even substitute chopped walnuts for the chocolate and make these an even healthier taste treat.)
½ teaspoon kosher salt
Heat oven to 375 degrees. Line an 8-by-8-inch baking dish with kitchen parchment, letting it hang over the sides.
Combine the almonds, flax seeds and quinoa on a rimmed baking sheet. Toast in the oven, stirring every 3 minutes, until well toasted and fragrant, about 10 to 14 minutes. Let cool completely.
Lower the oven temperature to 200 degrees.
In a food processor combine the dates, almond butter and water. Process until smooth. You many need to scrape down the slides several times during processing. Transfer the mixture to a large bowl.
Once the almond-quinoa mixture is cooled, stir into the date mixture, along with the chocolate and salt.
Using wet fingers, press the mixture firmly into the parchment-lined baking dish. Bake for 25 to 30 minutes or until the bars are no longer sticky. Let cool completely and then use the parchment to lift out of the pan and cut into 12 bars. Bars can be stored in an airtight container at room temperature for up to 3 weeks. They freeze well.
I use an 8x8 pan and cut into 16 bars.
Nutritional information per serving
200 calories total (100 calories from fat), 0 mg cholesterol, 90 mg sodium, 21 grams carbohydrates, 5 g fiber, 10 g sugar, 6 g protein.
Ginger Molasses Cookies & Sugar Cookies
Yields 12 large cookies according to the recipe.
Note: From this recipe I make about 4-5 dozen cookies. I make golf ball size rounds with the dough (or slightly smaller), roll them in sugar, and then flatten them with my fingers. This size cookie bakes in about 13-14 minutes.
Preheat the oven to 350. Line a large baking sheet with baking parchment.
4-1/2 cups spelt flour
(I sometimes use ½ cup all-purpose & ½ cup wheat flour, rather than spelt. Yours were made with spelt flour. I usually have to add another 1 cup or 1-1/2 cups of flour so that the dough forms a ball nicely in my hands.)
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
3 tablespoons egg replacer (I bought this at Whole Foods, but Publix’s sells it too.)
¾ cup water
2 ¼ cups Florida Crystals (Available in Publix’s. Can use regular sugar)
1 tablespoon vanilla extract
1 cup plus 2 tablespoons canola oil (or other flavorless oil)
2 tablespoons maple syrup
Variation for Ginger Spice Cookies
Replace the maple syrup with molasses
Add 2 teaspoons of ground ginger
Add 1 teaspoon ground cinnamon
Add ½ teaspoon of grated nutmeg
Add 1 teaspoon of allspice
For both recipes:
Sift flour, baking soda, salt and cinnamon together (make necessary substitutions for the Ginger Spice Cookies)
In a separate bowl, whisk together the egg replacer and the water, then mix in the Florida Crystals, vanilla, and maple syrup (or molasses)
Pour wet ingredients in to the dry and mix together thoroughly.
Roll into ½-cup balls, space 2 inches apart on the prepared baking sheet and flatten with your palm. (The cookies you ate at my house were rolled in sugar before I flattened them. I make my cookies about ½ the recommended size.)
Bake 15-18 minutes or until golden. Remove from the over and let cool on the baking sheet.
Orange Vegan Cake (Jane’s Orange Cake)
Serves 8 - This cake is moist, sweet and orangey. We love it!
Preheat oven to 350 degrees. Grease and flour one 8x8 baking pan or an 8” round baking pan. Line the bottom of the pan with parchment paper or waxed paper.
Whisk together the following ingredients thoroughly in a large bowl:
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
Add and stir together until smooth:
1 cup orange juice
1/3 cup vegetable oil
1 tablespoon grated orange zest
1 tablespoon white or cider vinegar
1 teaspoon vanilla
Scrape the batter into the prepared pan and spread evenly. Bake until toothpick inserted into the center comes out clean, about 30 - 35 minutes. (I bake this cake in a convection oven at 350 degrees for about 25-27 minutes and that’s enough.) Let cool in pan on a rack for about 10 minutes. Slide a knife around sides of pan to loosen. Invert cake and peel off paper. Let cool right side up on the rack.
Vanilla Wafers with Rum, Bourbon, Vanilla or Almond Flavored Balls
USE ONLY ONE OF THE ABOVE LIQUIDS
9 OUNCES Madagascar Vanilla Wafers (available at Earth Origins)
3 / 4 CUP Confectioner’s Sugar
4 TABLESPOONS Rum or Bourbon or Vanilla Flavor or Almond Flavor "mixture should be thick".
5 TABLESPOONS Light or dark Corn Syrup
2 & 3 / 4 TABLESPOONS UNSWEETENED COCOA POWDER
3 / 4 CUP GRANULATED SUGAR
Process the vanilla wafers in food processor until finely ground. Transfer to a large bowl.
Stir in confectioner’s sugar, bourbon or rum or vanilla flavor or almond flavor, corn syrup and cocoa, until well blended. (DO NOT USE GRANULATED SUGAR YET).
THIS WILL BE LIKE A CLUMP. I USUALLY PUT ON A PAIR OF LATEX GLOVES AND MOLD MIXTURE INTO A BALL.
PLACE THE GRANULATED SUGAR IN A BOWL.
Make each ball into a ping pong ball size and roll in the granulated sugar.
Place balls on a plate and refrigerate for at least 1 hour. NO COOKING INVOVLED. THESE CAN ALSO BE FROZEN.
A Rich Fudgy Vegan Dessert made with Tofu - Serves 6
1 package soft silken tofu (about 12 ounces)
10 oz. chocolate chips, about one package. (These are dark chocolate chips or carob chips. Many chocolate chips are vegan; check the ingredients for dairy products.)
3 tablespoons pure maple syrup
1 teaspoon extract vanilla (optional)
Let tofu come to room temperature
Using food processor, blender or hand mixer, blend tofu until smooth
In double boiler, melt chocolate chips with a tablespoon or two of water over low heart. Stir constantly.
Add maple syrup to melted chocolate and combine until smooth.
Remove from heat and add vanilla, stir.
Put chocolate blend into food processor, blender or large bowl, and mix with tofu until creamy.
Pour into very small serving dishes – this pudding like mousse is rich.
Serve warm or chill until set.
Fold in a half-cup of non-dairy whipped topping at the end.
Garnish with cut fruit, or use the mousse as a dip for apple and banana slices.
Pour mixture into a vegan graham cracker crust and chill until set.
Serve with cashew cream topping.
Cashew Cream - Vegan-Style Whipped Topping
1 (12 ounce) package firm silken tofu (such as Mori-Nu®)
3/4 cup raw cashews
1/3 cup canola oil Lou Ana Canola Corn Oil Pure
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond oil
Prep 10 m & Ready In 30 m
Combine silken tofu, cashews, and canola oil in a blender; blend until smooth. Add maple syrup, vanilla extract, and almond oil; blend until thoroughly mixed. Refrigerate cashew cream until set, about 20 minutes.
Cook's Note: Confectioners' sugar can be used in place of the maple syrup, if desired. Confectioners' sugar will help the cashew cream thicken and resemble the texture of whipped cream.