Egg-Free Baking Tips
• Vinegar and Baking Soda: For a rising or lightening effect in cakes, cupcakes and breads, combine 1 teaspoon of baking soda with 1 tablespoon of vinegar.
• Ground Flaxseed: Rich in essential omega-3 fatty acids, 1 tablespoon of ground flaxseed whisked with 3 tablespoons of water in a blender or food processor will replace one egg. Flaxseed works best in nutty, grainy items like pancakes, waffles, bran muffins and oatmeal cookies.
• Bananas: For its binding abilities, half of a potassium and magnesium rich mashed or pureed banana will generally replace one or two eggs in breads, muffins, cakes and pancakes.
• Applesauce: Full of fiber and vitamin C, unsweetened applesauce offers the binding and moisture needed in baked goods. 1/4 cup equals one egg. Applesauce works best when you want the results to be moist, as in brownies.
• Silken Tofu: Rich in protein and fiber, but without the cholesterol and little, if any, saturated fat, this soy-based ingredient works best in dense, moist cakes and brownies. One egg can be replaced with 1/4 cup of tofu whipped in a blender or food processor.
• ENER-G Egg Replacer: Available in a handy box in most food stores, this nonperishable powdered product works well in baking, but is best in cookies.
Adapted by Rhode Island Vegan Awareness from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets, by Colleen Patrick-Goudreau, 2007.
Why "free-range" "organic" "cage-free" isn't really what you think........
Our chickens are fed a diet of mostly corn and soy and crowded in tight pens in horrendous conditions... when the fact is that a chicken was meant to roam around the outdoors eating a mixture of greens, insects, worms, seeds, etc. When chickens are kept inside in tight quarters and fed only grains, it leads to an unhealthy meat for you to eat, and less healthy eggs. This is probably a big reason why we had the recent egg recall.
Free-range hens are debeaked as chicks at the hatchery. Debeaking is a painful facial mutilation that impairs a hen’s ability to eat normally. Typically, 2,000 to 20,000 or more hens - each hen having one square foot of living space the size of a sheet of paper - are confined in a shed with little or no access to the outdoors. The door may be open for only five minutes and the farm still qualifies as “free-range.” If the hens can go outside, the exit is often very small, allowing only the closest hens to get out. And the “range” may be nothing more than a mudyard saturated with manure. “Cage-free” means that, while the hens are not squeezed into small wire cages, they never go outside. “Cage-free” hens are typically confined in dark, crowded buildings filled with toxic gases and disease microbes.
Egg production produces “excess” male chicks with no commercial value since male birds don’t lay eggs. Therefore, the baby brothers of all hens used for all egg production - regardless of the label - are suffocated to death in trash cans, electrocuted, gassed, or ground up alive as soon as they break out of their shells. For every “free-range,” “cage-free,” or “organic” hen, a baby rooster is born and trashed. No federal laws protect chickens from abuse under any label.
These horrible conditions of chickens is the main reason for all the news about contaminated food (including eggs).
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