I've had to re-jig several of my old standard recipes in the past year to allow for the fact that eggs are now a no-no for me. After having experimented with other baked goods, I thought I'd try my hand at adapted my (seriously addictive) go-to blondie recipe to be egg-free. This version used 1 Tbsp of ground flax seed in 3 Tbsp of water as the egg substitute.
I'm happy to report that the resultant blondies were flavoured exactly right, if the texture was a little bit more like a caramel than the slightly-fudgey blondies I make when I use egg. I'm sure I can experiment with a bit more flour and/or leavening to make these spot-on.
Monday, December 30, 2013
Success! Vegan blondies!
I've had to re-jig several of my old standard recipes in the past year to allow for the fact that eggs are now a no-no for me. After having experimented with other baked goods, I thought I'd try my hand at adapted my (seriously addictive) go-to blondie recipe to be egg-free. This version used 1 Tbsp of ground flax seed in 3 Tbsp of water as the egg substitute.
I'm happy to report that the resultant blondies were flavoured exactly right, if the texture was a little bit more like a caramel than the slightly-fudgey blondies I make when I use egg. I'm sure I can experiment with a bit more flour and/or leavening to make these spot-on.
I've had to re-jig several of my old standard recipes in the past year to allow for the fact that eggs are now a no-no for me. After having experimented with other baked goods, I thought I'd try my hand at adapted my (seriously addictive) go-to blondie recipe to be egg-free. This version used 1 Tbsp of ground flax seed in 3 Tbsp of water as the egg substitute.
I'm happy to report that the resultant blondies were flavoured exactly right, if the texture was a little bit more like a caramel than the slightly-fudgey blondies I make when I use egg. I'm sure I can experiment with a bit more flour and/or leavening to make these spot-on.
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