Track Eleven: Baking

In addition to tree nuts, Eli is allergic to milk and eggs. Baking without eggs and milk is, by far, one of the hardest transitions we made. When I first tried baking without eggs and milk, it was so frustrating. It felt like, for awhile there, that I would never be able to have good tasting, Eli friendly baked goods (not just, “good even though they’re vegan” but just actually good).

It has taken a lot of trial and error (emphasis on the error), but I’ve learned and adapted to baking in this new way.

There are three ways I like to replace eggs:

1. In plain recipes (like breads) or recipes that require a lot of eggs, I like to use Bob’s Red Mill Egg replacer.
2. For other recipes, I match what I replace the egg with, to the recipe. For example, when I make banana muffins I just put in another banana and some more baking powder. Or when I make pumpkin muffins, more pumpkin.
3. Use a recipe that doesn’t replace eggs, it just starts over

For replacing milk, I use plain, unsweetened soy milk. We’ve tried lots of other kinds and variations, but this one is the best. Coconut milk has a kind of sour taste when you bake with it, almond milk is basically just water, and anything sweetened will change the whole recipe. Unsweetened soy milk is creamy and acts just like regular milk, so I don’t have to change recipes.

I thought I would share with you our favorite example of number three.

Eli Friendly Chocolate Chip Cookies

1/2 cup earth balance vegan stick butter

1 cup brown sugar

1/4 cup plain, unsweetened soy milk

1 TBS. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup vegan (we like Enjoy Life) chocolate chips

Bake at 350 for about 10 minutes