When I first started this blog I knew that there were people searching for eggless baking recipes just like me, but I did not even imagine how big that community can be. Now after seeing the statistics and comments especially from parents of kids with egg allergy, I have come to understand that “we” are a big group indeed, whatever the reasons might be for baking eggless. For some it’s cultural, for some it’s allergies, for vegans it’s a principle and so on.

I think everybody would agree that baking eggless is more challenging than regular baking. For eggless baking, we have to find a recipe which is originally eggless or substitute something else for the eggs in the recipe. In case of the former you would have to get books on baking and go page by page, hunting for eggless recipes, which I’m actually doing. I go to the library, borrow books and pour over pages finding eggless recipes, copy them and try them out one by one.

Another possibility is baking with egg substitutes. To get favorable results while replacing eggs in a baking recipe we have to clearly understand it’s role in the recipe. Eggs either act as binders, moisturizers or leavening agents.

To know more about egg substitutions you can refer to “Cooking Free” by Carol Fenster. It has loads of information about do’s and don’ts of egg replacements.

With growing request for more eggless recipes, I thought why not create an event for eggless baking using each of the above substitutions. I have used a couple of egg substitutes myself and would love to hear others’ take on it too. All these recipes and information would be very helpful for many bakers.

The rules of the event are:

I would like to start this event with “Silken Tofu”. As far as I know, tofu is the most sought out egg substitute. Recently I used it for the first time while baking a chocolate cake for my son’s birthday and the result was unbelievably good. Nobody could guess that it was an eggless chocolate cake made with silken tofu.

The general rule of thumb while baking with tofu is using 1/4 cup for each egg replaced and it has to be blended until very smooth. I read that it can be used in cakes, cookies and breads. Baked goods won’t brown as they do while baking with eggs and the end product will be very moist and heavy.

Hope all of you would make this event a grand success by sending as many entries as possible.

Check HERE for the recipes using silken tofu as an egg substitute.

This week I was able to try only one recipe for this series.  It’s my friend Laksh’s Pasta Upma.  It’s a very simple recipe and a wholesome one.  All you need is just any variety of pasta and some vegetables.

My Notes:
I used 1 cup of Barilla Plus Elbows.  This is a multigrain pasta with 17gms protein and 7gms fiber per cup of uncooked pasta.  It is also a good source of ALA Omega-3, which is an essential acid that promotes heart health and not found in traditional pasta.  I have also used a handful of soya nuggets along with other veggies.

Thanks Laksh for sharing this recipe.  It was very tasty and we all loved it.

I bought a packet of soy beans and was searching for recipes in the internet and came across this recipe. It’s simply soaking the beans overnight and roasting in the oven for 25-30 minutes.  As soon as I saw this recipe, I wanted to try the same procedure with some other beans also.  I had green mung beans in hand.  So I soaked 1/2 cup of each beans separately with lots of water and a teaspoon of salt.  Next day morning I washed the beans, drained the water and added some more salt and pepper powder and kept it for another 2 hours.  I first tried the soy beans, did exactly what was mentioned in the recipe.  I had to roast it for 25-30 minutes to get the desired crunch.  As mentioned in the recipe, be careful at the end because it tends to get burnt during the last few minutes.

My Notes:
Roasting green mung beans was easier when compared to soy beans.  The roasting time was very less; around 10-15 min is enough.  Personally I liked roasted mung beans.  But one word of caution, this has to be consumed on the same day itself, the next day it becomes very hard to bite.  The soy beans was good even after 2 days.

Variations:
1. You can add any seasonings you want, cayenne pepper, garlic salt, etc.
2. I think this method will work for chick peas (garbanzo beans), green peas also.  In that case you can have a healthy mixture of beans for snacking, which is rich in fiber and proteins.