Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Do you know that flax is grown both for its seeds and for fiber? Yes, don’t be surprised. Various parts of this versatile plant are used to make fiber, dye, paper, medicines and soap. The next 30 days we are going to try recipes which use these flaxseeds as egg substitutes. Flax seeds come in 2 basic varieties, brown and yellow/golden and both these types are the most concentrated source of essential omega-3 fatty acids, so it should be a part of our diet even if it is not used as an egg substitute. I top it on both cold and hot cereals, smoothies, milkshakes and salads. Read the rest of this entry »

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I thought of taking a “baking-break” for at least 2 weeks because of a couple of baking disasters. But I found out that I’ve sort of become a “baking addict”. Moreover when surrounded by a lot of cookbooks it’s really very hard to resist the temptation. Recently I bought “The Taste of Home Baking Book”. It’s a neat book with more than 700 recipes, 600 photos and also has a lot of baking tips. Earlier I have tried 2 recipes from “The Taste of Home” magazine and both of them were great success. So I was sure that the recipes from that magazine are tried and tested. Read the rest of this entry »

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For the past few days (2 weeks to be exact) my baking experiments are not giving me favorable results. I really don’t know what happened! So I’m thinking of taking a “baking break”. But before that a recipe for eggless pound cake. The original recipe is from “Baking for Dummies” by Emily Nolan. The only change I made was substituting silken tofu for the eggs. The cake came out soft and tasty but was very buttery/heavy. Just one piece is enough to keep you full for the next couple of hours. Read the rest of this entry »