Since I stopped eating meat, I've been trying to cut out dairy and egg usage,
too. I found that soy flour is a great substitute for eggs in baking!!
I bought a tiny bag (24oz) at Walmart for around $3. So for the cost of 2 dozen
eggs, I have a small bag that I keep in the freezer (but it can go in the
pantry) that takes up about 4 sq inches of shelf space. You use a rounded
tablespoon of flour and 2 extra tablespoons of liquid in the recipe in place of
each egg. It should substitute about 90-eggs and stay fresh on the shelf.
The financial benefits are obvious, but the health benefits are great, too. Soy
flour have the same benefits as soy (because it is ground up soy beans!) and
even though *they* haven't decided if eggs are bad for you or not, that's one
less worry you have when you bite into a delicious vegan cake made of natural
sugar and soy flour instead of egg! You cannot taste a difference, and your
product will be just as good.
If you do a lot of baking, you can probably find it in bulk and save even more!
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