When my husband turned vegan I was confident about cooking his meals, heck half of our veggie meals are vegan when you get right down to it, but baking was another matter altogether.
How do you substitute the butter and eggs in a recipe?
Instead of butter you can use a flavourless or lightly flavoured oil, such as vegetable oil. If you look through a few muffin recipes you’ll be sure to come across some using oil. Nigella Lawson uses this technique. You can also use dairy free margarine in a recipe in place of butter, this is what I usually do and it produces the same results as using butter.
The eggs are a bit more tricky. After a Google search I found something called a flax egg. Basically it’s flax seeds (also know as linseeds) which you grind into a powder, then add water, whisk and pop into the fridge for at least ½ hour, but preferably 1 hour. The mixture goes gloopy and this is what binds the brownies in place of eggs.
I have to say I was pleased with this discovery, as I didn’t want to add anything artificial and additive laden to my recipe.
The brownies are fudgey and exude the flavour of dark chocolate with little sticky, chewy bites of sweet prune. I use Californian Prunes, which are a favourite of mine, but to be honest any prunes would do.
The brownies are a little more crumbly than traditional brownies, but this could be due to the fact I used flax seeds mixed with goji berries.