First, measure out 3/4 cup of soy milk and add 2 tsp of apple cider vinegar. Set aside to curdle.
Next combine 1/2 cup of peanut butter, I used an all natural type
With 1/3 cup canola oil
2/3 cup sugar
2 Tbsp of dark molasses
And 2 tsp of ground flax seed.
Ok...so, ground flax seed. A quick run in the food processor should do it.
Oh sweet god, it won't grind! Maybe I need to crush it?
This should do the trick.
No! Nothing is working! What should I do? What does the flax seed replace in a regular recipe?...eggs? I used tapioca flour in a previous vegan recipe to do that, let's see if it works here. 1 1/2 tsp should do it.
So far so good, time to pour in the curdled soy milk.
And then mix in1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt with 1 cup of flour plus 2 Tbsp.
Bake in a 350 degree oven for 23 minutes.
They actually look pretty perfect. Once cooled, ice!
I used the remainder of the chocolate butter cream I used here. Unfortunately, there wasn't enough.
I was worried that they wouldn't taste right, or that they would have a weird texture because I used tapioca flour instead. But, they tasted great! Another baking disaster thwarted by food science!
There was guy at Pine Lake who was always cooking/experimenting, etc. He blended flax seeds with a bit of water in a blender. After it sat for a few minutes, it had almost the exact consistency of egg white. Maybe something to research for the next baking adventure!? :)
ReplyDeleteCome to think of it, whenever my sister uses flax seeds she blends them with liquid too! Good thinking! Thanks Erica!!
ReplyDeleteYes, flax seeds are used as an egg replacer. When I grind them, I use water and they do have the same consistency as an egg. I tend to not like using flax seeds as an egg replacer in cakes;however, they work wonders with cookies. Happy vegan baking sister!
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