Chocolate Chip Walnut Cookies!
with flax seeds and 50/50 vegetable spread and Greek yogurt
Don’t let missing ingredients ruin your spur of the moment baking. Keep a few staples on hand (yes, in addition to your regular flour, sugar, butter and eggs). I often get a rush of energy and want to bake something and often times I never have all the recipe ingredients on hand. And when would I ever let something like that stop me?
No eggs? Use 1 tbsp flax + 3 tbsp water for 1 egg.
Not enough butter? Use Greek yogurt in place of half the butter.
Run out of unsweetened baking squares? Use 1 Tbsp vegetable oil/butter/shortening + 3 Tbsp cocoa powder per ounce (square).
Need baking powder? Combine 1 part baking soda with 2 parts cream of tartar.
Buttermilk unavailable? Place 1 Tbsp vinegar or lemon juice in measuring cup and fill to 1 cup line with milk. Let sit to sour. This will work with soy and rice milk (but not almond).
What are some of your favorite ingredient substitutions?
Ready to mix in the dry ingredients
Oh yes, brownies again. Although the last recipe tasted good, I was not completely satisfied with it. The brownies had little height and were tacky to the touch.
I added more flour and doubled the amount of baking powder
Trying out my fun silicone moulds
Nice height, but the brownies seemed more like squares of cake than fudge brownies
Instead of the added flour, I used more baked beans. I also played with my little silicone trays to add some style.
Suggested Serving Size 50g 🙂
4 of these mini brownies are a delicious, rich chocolatey serving.
Nutrition data: 114 calories, 3.3 g fat, and 13 g sugar, 2 g fiber, 3 g protein /serving.
These will be presented to the local back shop as my coup de chocolats
I’m very excited (and some what nervous) about my upcoming presentation to Wistow Village’s Women’s Institute. It is this Wed, Feb 13th and I haven’t started preparing for it yet… but never fear, I will be ready!
Come join us at 7:30 in the Village Hall. Learn about ingredient substitutions to make your favorite desserts without worry for those with auto immune disorders, allergies, food intolerances, healthy diets, and picky appetites. You’ll also learn about the differences between those categories of eaters and how cross contamination can mean the difference between a delicious meal and death.
So now I hope I’ve peaked your curiosity and maybe made you a bit nervous. I’ll post more as my planning begins. They’ll be handouts and samples!
Update Feb 10: I just wrote 8 pages worth of talking points and checked out 7 cookbooks from the library to supplement my own. This is going to be one hell of a good talk. Can’t wait!