Prune paste for egg replacement....Has anyone heard of this?

[Guest guest]

--- healthygoodiesemail

<healthygoodiesemail wrote: > Has anyone

heard of this? I need an egg replacement

> for a muffin

> recipe.

>

> Thanks, and have a great day!

> Paula

>

>

 

Prune paste or mashed banana or even some soymilk all

make excellent binders. Because of the colour, I would

only use prune paste in dark baked goods like

chocolate cake.

 

Be sure to use extra baking powder to make up for 'egg lift'.

 

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[Guest guest]

This is good to know! How much of each one of these would you need to

replace one egg?

 

> Wed, 17 Sep 2003 16:48:29 +0100 (BST)

> MrFalafel <mrfalafel

> Re: Prune paste for egg replacement....Has anyone heard of this?

>

> --- healthygoodiesemail

> <healthygoodiesemail wrote: > Has anyone

> heard of this? I need an egg replacement

> > for a muffin

> > recipe.

> >

> > Thanks, and have a great day!

> > Paula

> >

> >

>

> Prune paste or mashed banana or even some soymilk all

> make excellent binders. Because of the colour, I would

> only use prune paste in dark baked goods like

> chocolate cake.

>

> Be sure to use extra baking powder to make up for 'egg lift'.

>

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>

> ______________________

> ______________________

>

>

>

>

[Guest guest]

Use 1/4 -1/3 cup of whizzed banana for each egg

 

Look here for more ideas:

http://home.teleport.com/~noelvn/vegan/egg_replacers.html

 

--- the Pruegerts <pruegert wrote: >

This is good to know! How much of each one of these

> would you need to

> replace one egg?

>

> > Wed, 17 Sep 2003 16:48:29 +0100 (BST)

> > MrFalafel <mrfalafel

> > Re: Prune paste for egg

> replacement....Has anyone heard of this?

> >

> > --- healthygoodiesemail

> > <healthygoodiesemail wrote: > Has

> anyone

> > heard of this? I need an egg replacement

> > > for a muffin

> > > recipe.

> > >

> > > Thanks, and have a great day!

> > > Paula

> > >

> > >

> >

> > Prune paste or mashed banana or even some soymilk

> all

> > make excellent binders. Because of the colour, I

> would

> > only use prune paste in dark baked goods like

> > chocolate cake.

> >

> > Be sure to use extra baking powder to make up for

> 'egg lift'.

> >

> >

>

______________________

> > Want to chat instantly with your online friends?

> Get the FREE

> > Messenger http://mail.messenger..co.uk

> >

> >

> >

>

______________________

> >

>

______________________

> >

> >

> >

> >

[Guest guest]

At 03:21 PM 9/17/2003 +0000, healthygoodiesemail wrote:

 

>Has anyone heard of this? I need an egg replacement for a muffin

>recipe.

 

Haven't tried it, but here's a recipe:

 

* Exported from MasterCook Buster *

 

Homemade Wonderslim

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

1 12 oz. pkg prunes

3 tablespoons unbleached lecithin

1/4 teaspoon citric acid

 

Cover prunes with water and bring to a boil. Cool. Blend prunes, water,

lecithin, and citric acid in blender until smooth. Pour in clean quart jar and

refrigerate. Will keep up to 30 days. May be frozen.

 

Use as a fat and egg substitute for cooking, baking and salad dressings.

 

According to the directions on the jar of the commercial Wonderslim, 1/4 cup of

WonderSlim replaces 1/2 cup of butter, oil or margarine.

 

1/4 cup equal approximately 35 calories.

 

Nutritional Analysis per 1/4 cup: Calories 61 Carbohydrates 13.69 grams Fiber

1.50 grams Fat 1.13 grams Sodium 30 mg

 

- - - - - - - - - - - - - - - - - -

[Guest guest]

I use soy flour or ground flax seeds and water.

 

Cindy

 

 

> " N. Braswell " <meritra

>

>

>Re: Prune paste for egg replacement....Has anyone

>heard of this?

>Thu, 18 Sep 2003 10:43:52 -0700

>

>At 03:21 PM 9/17/2003 +0000, healthygoodiesemail wrote:

>

> >Has anyone heard of this? I need an egg replacement for a muffin

> >recipe.

>

>Haven't tried it, but here's a recipe:

>

> * Exported from MasterCook Buster *

>

> Homemade Wonderslim

>

>Recipe By :

>Serving Size : 1 Preparation Time :

>Categories :

>

> Amount Measure Ingredient -- Preparation Method

>-------- ------------ --------------------------------

> 3 cups water

> 1 12 oz. pkg prunes

> 3 tablespoons unbleached lecithin

> 1/4 teaspoon citric acid

>

>Cover prunes with water and bring to a boil. Cool. Blend prunes, water,

>lecithin, and citric acid in blender until smooth. Pour in clean quart jar

>and refrigerate. Will keep up to 30 days. May be frozen.

>

>Use as a fat and egg substitute for cooking, baking and salad dressings.

>

>According to the directions on the jar of the commercial Wonderslim, 1/4

>cup of WonderSlim replaces 1/2 cup of butter, oil or margarine.

>

>1/4 cup equal approximately 35 calories.

>

>Nutritional Analysis per 1/4 cup: Calories 61 Carbohydrates 13.69 grams

>Fiber 1.50 grams Fat 1.13 grams Sodium 30 mg

>

> - - - - - - - - - - - - - - - - - -

>

>

>

 

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[Guest guest]

I use a heaping 1/4 cup of blended silken tofu. I blend it VERY smooth

with a little bit of water and use that.

 

The roll that eggs play in baking is crucial. They make the product stay

" up " where the leavening put it. How? The protein in eggs gives strength

to cell walls in the flour. So, if you want a high product with a tender

crumb, as opposed to dry or over risen, you use a protein source that has a

similar mechanism of strengthening cell walls. This would be blended

silken tofu or soy flour and bit of extra liquid.

 

The problem, as I see it, is that so many vegan baked goods are heavy,

overly sweet and grainy tasting. I always want those baked goods with all

the animal products in them, for their moistness, perfect sweetness and

lightness. However, I can now bake something equally light, moist and

sweet, with healthy, guilt-free ingredients. It is an art, I think.

 

D'fly