Don’t you love summer fruits? There are so many delicious, colorful, nutritious options to choose from! We are especially enjoying the CHERRIES!!! We recently posted one recipe using cherries – black forest bars. But we didn’t stop there!!! If you have a sweet tooth, you’ll love these crumbly squares!
Download the print-friendly version here.
Makes: 12 bars
For the filling:
2 cups cherries, pitted and chopped
2 ½ tablespoons sugar
1 ½ tablespoons cornstarch
½ tablespoon lemon juice
⅛ teaspoon vanilla
For the crumble:
1 cup flour
1 cup oats
⅔ cup brown sugar
¼ cup ground flaxseed
⅛ teaspoon baking soda
½ cup canola oil
Make the filling:
1. Mix the cherries, sugar, and cornstarch. Let sit for 15 minutes.
2. Add the lemon juice and vanilla.
3. Heat over low heat for about 5 minutes until thick. Remove from heat and set aside.
Make the crumble:
Preheat the oven to 350 degrees F (180 degrees C or gas mark 4).
4. In a bowl, mix flour, oats, brown sugar, ground flaxseed and baking soda.
5. Add the oil and mix until thoroughly combined.
6. In a 8 x 8 – inch pan (20 x 20 cm), firmly press half the flour mixture, making a base for the crumble.
7. Bake for 20 minutes.
8. Spread the filling on the cooked base and press the other half of the flour mixture to make the top.
9. Bake for another 20 minutes.
10. Cool completely.
11. Cut into bars and serve.
Nutrition Information: (for 1 of 12 bars)
258 Calories; 11 g Fat; 0 mg Cholesterol; 37 g Carbohydrates; 3 g Fiber; 4 g Protein
How do you like to eat YOUR bowl of cherries?
- Black Forest Bars (alfhana.wordpress.com)
Many of our Egyptian friends who taste our delicious treats can’t believe that they are free of animal products. This is especially true when it comes to baked cookies like cookies and cakes. We always get the question: How did you do that without EGGS?
As many of our readers already know, there are many ways to replace eggs in your cooking, whether you’re making something sweet or not. And yes, dear Egyptian readers, you can do it with products available here in Egypt. So, here goes.
Why are eggs used in recipes?
Before you begin to replace the eggs in your recipe, it’s important to know what role the eggs were playing in the original recipe. Usually, eggs are used for two main reasons: to add leavening (or lightness) and to bind (or hold) the food together. We will discuss ways to replace eggs that play both roles in the following.
Sometimes you can leave the egg out of a recipe entirely without replacing it. In such cases, you may need to add some liquid (non-dairy milk, fruit juice, water, etc.) so the moisture in the recipe remains the same.
Using plant-based ingredients to replace eggs when they add leavening to a recipe
There are many ways to get lift in a recipe without the use of eggs.
- vinegar + baking soda
- 1 egg= 1 teaspoon of baking soda and 1 tablespoon of vinegar
- you can use white distilled vinegar or other vinegars (apple cider vinegar is nice!)
- this substitution is especially nice for cakes, cupcakes or quick breads
- ripe mashed banana
- 1 egg = 1/2 ripe mashed banana
- this substitution is especially nice when you don’t mind the banana flavor like in muffins, cookies, pancakes, or quick breads
- 1 egg= 1/4 cup of tofu, blended with the liquid ingredients in the recipe
- this substitution works when you want a rich texture like in moist cakes or brownies
- applesauce, canned or mashed pumpkin or squash
- 1 egg = 1/4 cup of any of these
- these may add flavors to your final product, so watch out!
- you may want to add an extra 1/2 teaspoon of baking powder to the recipe because these fruit purees may make the finished product heavier than the original
- this substitution works well with moist baked goods like cakes, quick breads and brownies
- cornstarch + water
- 1 egg = 2 tablespoons of cornstarch mixed with 2 tablespoons of water
- this substitution works as a binder and a thickener
- we use this substitution frequently like for spinach and cheeze phyllo pasteries, chocolate chip brownie surprise, chocolate chip cookies, and apple cake
- flax seeds + water
- 1 egg = 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water
- this is especially nutritious because the flax seeds provide essential Omega 3 fatty acids while they bind and provide lift in your recipe!
Using plant-based ingredients to replace eggs when they hold food together in a recipe:
- When you replace for eggs that bind with dry ingredients, you may need to mix it with water, vegetable broth or another liquid (use 1 1/2 teaspoons of dry to 2 tablespoons of liquid).
- 1 egg= 1/4 cup of tofu, blended with 1 tablespoon of flour
- Use any of the following at the ratio of 1 egg = 2-3 tablespoons of the following:
- tomato paste
- potato starch
- quick-cooking oats or cooked oatmeal
- mashed potatoes
Every recipe is different and every substitution acts differently.
You will have to experiment to see which substitution is the most appropriate for the recipe you are changing. The important thing is to know that there are options for replacing eggs. You can bake and cook your favorites while maintaining a plant-based diet!
There are other ways to replace eggs in your cooking. We have chosen these to feature because they are relatively easy to find in Egypt. Have you tried any these substitutes or others in your cooking?
Posted in Did you know?, Health and Nutrition, Products and Ingredients, Vegan: FAQ
Tagged baking, baking without eggs, cooking, cooking without eggs, Egypt, substitutes for eggs, vegan in Cairo, vegan in Egypt, vegetarian in Cairo, vegetarian in Egypt
Well, I must confess I love sweets. It’s very hard for me to resist cookies, cakes, puddings, cobbler, chocolate, … I could go on!
I must admit the recipe I am about to share is not the most nutritious recipe. It is true that we should avoid processed foods and sweets and focus on whole foods for the majority of our caloric intake. However, every once in a while, for a special occasion, it is nice to have something sweet for a treat. Eat one at a time and share with friends!
This recipe makes approximately 43 cookies. It is veganized from a recipe from The Australian Women’s Weekly Cookbook: Biscuits and Slices.
- 3/4 of a cup of vegetable margarine (ghee or ‘samna’)
- 1 more tablespoon of vegetable margarine (ghee or ‘samna’)
- 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla crystals mixed with 1/2 teaspoon of water)
- 1/2 cup brown sugar, packed
- 1 tablespoon of maple syrup
- 1 and 1/4 cups of self-raising flour, sifted (or 1 and 1/4 cups of flour and 2 and 1/2 teaspoons of baking powder, sifted)
1. Preheat oven to gas mark 4 (180 degrees F or 350 degrees C).
2. Beat vegetable margarine, vanilla, sugar and maple syrup in your mixer long enough for it to be light and fluffy.
3. Sift the flour (or the flour and baking powder).
4. Add to the margarine and sugar mix.
5. Scoop enough batter to fill a teaspoon into your hands. Roll the batter into a ball.
6. Place the balls on a cookie sheet a few centimeters apart. Then, with a fork, flatten each to make the distinctive lined pattern on each cookie.
7. Bake in oven for about 20 minutes or until firm. Cool them on wire racks.