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Discussion Starter · #1 ·
I haven't liked the recipes with flax or starches to sub for eggs. I changed up the one from the Joy of Cooking with silken tofu, and it's perfect!
I like them high and more "cakey" than flap-jackey.

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Mix in bowl.

1 1/2 cup water
1/2 cup silken tofu (I had firm)
2 Tbls. sugar
2 tsp. vanilla
2 Tbls. oil
Whisk together till well blended, then mix with dry ingredients

I use a seasoned cast iron lightly oiled for these. They really didn't bubble, but do rise.
 

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Premium Member
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8,685 Posts
Discussion Starter · #4 ·
Now that I've learned how similiar silken tofu is to egg I need to try that with brownies! I've never been that happy with vegan brownies.
 

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4 Posts
Hi,
Thank You for providing this reci[pe.
Quote:
Originally Posted by silva View Post

I haven't liked the recipes with flax or starches to sub for eggs. I changed up the one from the Joy of Cooking with silken tofu, and it's perfect!
I like them high and more "cakey" than flap-jackey.

1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Mix in bowl.

1 1/2 cup water
1/2 cup silken tofu (I had firm)
2 Tbls. sugar
2 tsp. vanilla
2 Tbls. oil
Whisk together till well blended, then mix with dry ingredients

I use a seasoned cast iron lightly oiled for these. They really didn't bubble, but do rise.
 
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