In a separate bowl whisk together all of the wet ingredients, from the pumpkin puree to the maple syrup, including
the thickened flax eggs.
Add in
the thickened flax eggs and mix again.
Add the coconut oil (either softened or as a liquid) along with
the thickened flax egg and plant milk.
Not exact matches
Make the
flax egg and set that aside (2 tbl of
flax meal mixed with 6 tbl of water — let sit for 3 minutes to
thicken).
* For one
flax egg: whisk 1 tablespoon of
flax meal with 2 1/2 tablespoons of water; refrigerate for 15 minutes to
thicken.
For
Egg - Free Hawaiian Sweet Bread replace 2
eggs with
flax gel (combine 2 tablespoons flaxmeal with 6 tablespoons hot water; let sit until
thickened).
In a small bowl, make your
egg — mix the
flax and water and set it aside to
thicken.
Whisk ground
flax with water in a small bowl and set in refrigerator so
flax «
eggs» have time to
thicken.
In a small bowl mix together the ground
flax seed with the water to make a «
flax egg» — let the mixture sit for a 6 - 8 minutes until
thickened.
* to make a
flax egg combine 1 tablespoon ground
flax seed + 3 tablespoons water and allow to
thicken for five to ten minutes.
Make your
flax egg and put in fridge to
thicken.
you simpler can double the pumpkin and replace flour with the same amount of almond or
flax grounded: in this way you could omit 1
egg, almond milk and baking powder... just incorporate as much air you can with blender and let it
thicken up a bit..
For each
egg, combine 1 tbsp ground
flax seed with 3 tbsp of water and let the mixture sit for 5 minutes to
thicken.
Once you milk has
thickened and formed a buttermilk, add in the
thickened ground
flax egg, the maple syrup, the coconut oil and the shredded zucchini and mix until combined.
I use a mix of gluten - free, raw rolled oats (I love Montana Gluten - Free raw oatmeal), apple butter, my special DIY Pumpkin Nut Butter (pictured below which makes this dough nice and thick, and is also low - fat), gluten - free oat bran,
flax, coconut flour, and a few other simple ingredients that
thicken these up without any refined flour, butter,
eggs or oil.
Prepare your
flax / chia
egg and let that sit for 5 minutes to
thicken.
2
flax / chia
eggs (2 tbl
flax or
flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to
thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
Whisk together the ground
flax seed and water for the
flax eggs and set aside to
thicken, at least 5 minutes.
I also use the ground seeds as an
egg replacer, by mixing a tablespoon of ground
flax with three tablespoons of water to
thicken and use as a binder.
I use a mix of gluten - free, raw rolled oats (I love Montana Gluten - Free raw oatmeal), apple butter, my special DIY Pumpkin Nut Butter (pictured below which makes this dough nice and thick, and is also low - fat), gluten - free oat bran,
flax, coconut flour, and a few other simple ingredients that
thicken these up without any refined flour, butter,
eggs or oil.
Blend all ingredients (including the
flax egg or regular
egg) in food processor or high speed blender and let sit for 2 minutes to
thicken.
Flax seed meal also can be used as an
egg substitute if water is added to it stirred and allowed to sit to
thicken some.
1 Tablespoon ground
flax in 3 Tablespoons of water, let sit for 10 mins to
thicken and then use to replace one
egg.
Beat in the Ener G
Egg Replacer into the
thickened flax mixture.
Allow both to sit for at least 10 minutes to allow
flax egg to
thicken and almond milk to curdle.
I think it might also be helpful to add a note to wait a while for the
flax egg to
thicken (10 - 15 minutes maybe?)