But oatmeal has fiber and I thought people liked fiber in their internet.
Secret Panel HERE 🍪 https://tapas.io/episode/2591128
(Originally published earlier today on mastodon.social)
this post was submitted on 04 Mar 2024
163 points (100.0% liked)
tails: A Place for Mastodon Posts
355 readers
1 users here now
A virtual community
Posts from Mastodon users, featured natively in a community, so you can view them without the need for them to be re-hosted or screenshoted, and reply to the original author and Mastodon respondents if you wish.
Has so far included content from Warsandpeas, Mr. Lovenstein, SMBC, Loading Artist, Low Quality Facts, nixCraft, ElleGray, and other interesting or provocative stuff I've random'd across on Mastodon.
Supported:
Comments & Upvotes
Unsupported:
Posts, Downvotes, & PD's Automod
founded 9 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Great!I have no aversion to coconut, just never really had/keep it on hand for baking.
I have used a lot of egg substitutes making my desserts vegan for our guest, and eventually just omitted eggs all together (with a little water and a bit more baking soda) because sourcing the egg substitute/cost was a pain in the ass.
The challenge for me is to take some of her recipes and update them, and see if I can make them vegan- like her 1932 gingerbread recipe which calls for lard-which is readily available but we offer a lot of vegan options so converting them while staying true to the dessert (and flavor!) is the goal.
I generally have shredded coconut on hand for thickening curries so that might find its way into a batch of cookies as soon as this weekend.
Ener-G Egg Replacer is the brand I prefer, by the way. I also like to cook with and host some vegan buddies, so I’ve been working on learning what works and what doesn’t. It’s a fun lil challenge. Made vegan meringues once with aquafaba and vinegar? Bizarre, but it worked! Did faintly smell of vinegar, so I only recommend that one if every bite of meringue is had with something else to cover that up.
That is one of the good egg replaces, especially for baking (I used a lot less than the recommended quantity).
The sourcing here is spotty and unreliable, so I used a lot of different ones. One was just garbanzo flour and a couple different starches …which got me on to alternatives because 1C of garbo flour for 3€ is ridiculous.
How about using lemon as the acid in the meringue? (lemon meringue pie?)