But oatmeal has fiber and I thought people liked fiber in their internet.
Secret Panel HERE 🍪 https://tapas.io/episode/2591128

(Originally published earlier today on mastodon.social)

  • Che Banana@lemmy.ml
    2·
    9 months ago

    Great!I have no aversion to coconut, just never really had/keep it on hand for baking.

    I have used a lot of egg substitutes making my desserts vegan for our guest, and eventually just omitted eggs all together (with a little water and a bit more baking soda) because sourcing the egg substitute/cost was a pain in the ass.

    The challenge for me is to take some of her recipes and update them, and see if I can make them vegan- like her 1932 gingerbread recipe which calls for lard-which is readily available but we offer a lot of vegan options so converting them while staying true to the dessert (and flavor!) is the goal.

    • TheAlbatross@lemmy.blahaj.zone
      2·
      9 months ago

      I generally have shredded coconut on hand for thickening curries so that might find its way into a batch of cookies as soon as this weekend.

      Ener-G Egg Replacer is the brand I prefer, by the way. I also like to cook with and host some vegan buddies, so I’ve been working on learning what works and what doesn’t. It’s a fun lil challenge. Made vegan meringues once with aquafaba and vinegar? Bizarre, but it worked! Did faintly smell of vinegar, so I only recommend that one if every bite of meringue is had with something else to cover that up.

      • Che Banana@lemmy.ml
        2·
        8 months ago

        That is one of the good egg replaces, especially for baking (I used a lot less than the recommended quantity).

        The sourcing here is spotty and unreliable, so I used a lot of different ones. One was just garbanzo flour and a couple different starches …which got me on to alternatives because 1C of garbo flour for 3€ is ridiculous.

        How about using lemon as the acid in the meringue? (lemon meringue pie?)