#eggless recipe

[passionateaboutbaking]

Eggless Blueberry Cheesecake Trifle ... 6 layers of deliciousness

Eggless Blueberry Cheesecake Trifle… A simply delicious dessert that comes together beautifully in a few minutes. What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting and it’s a great make ahead dessert. That blueberry compote is honestly very simple and sooooo yum! You can make it out of…

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[bryonyashaw]

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A post shared by Bryony / content creator (@bryonyannie)

[nadisculinaryjourney]

No bake White chocolate cheesecake with Lemon Curd

#whitechocolate #cheesecake with #lemoncurd topping.A melt in ur mouth dessert perfect anytime

Dessert is always my week area and I may avoid my main meal to dig in to the dessert and fill my belly with those deliciousness. Cheesecake is always in my top favorite desserts, love those creamy lusciousness with mildly sweet crust. Have you checked my absolutely delicious Dulce De Leche Cheesecake. Do you know why I love this white chocolate cheesecake soo much??!!They are so incredibly…

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[snowlavendarwillow-blog]

Mint Poha cutlet

Powered up Skillet fried Mint Poha Cutlet – Spicy crunchy crusty from outside and soft and tender inside with herbs and a magical blend of indian spices – you would never know it is vegetarian! 

Delicious snack that can be served for kids or for guest– packed with richness of Beaten Rice and herbs – A popular North Indian-Pakistani snack – now popular all over India – load it up with any…

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[chinkyeye0711]

This recipe is: sugar free, high protein, eggless, gluten free, vegan! Healthy Moist Chocolate Cupcakes (and Donuts!) with a Special Chocolate Frosting Yield: 9 cupcakes + 6 donuts (or 15 of either or) from desserts with benefits Ingredients Cupcakes/Donuts: 170g (1+1/4 cups) Sweet White Sorghum Flour 80g (1/2 cup) Corn Starch (preferably non-GMO) 60g (3/4 cup) Regular Cocoa Powder (unsweetened) 60g (1/2 cup) Oat Flour 2 tsp Xanthan Gum 2 tsp Baking Soda 1 tsp Baking Powder 1/4 tsp Salt 1 cup Unsweetened Vanilla Almond Milk (or "milk" of choice) 1 cup Prepared Coffee 62g (1/4 cup) Unsweetened Applesauce 56g (1/4 cup) Coconut Oil, melted 48g (1/4 cup) Granulated Erythritol (or granulated sweetener of choice) 32g (2 tbs) Roasted Almond Butter (or nut butter of choice) 2 tsp Stevia Extract 2 tsp Vanilla Extract 2 tbs Apple Cider Vinegar Frosting: 189g (9 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior) 256g (1 cup + 2 tbs) Vanilla Amande Yogurt (other yogurts may work) 1 cup Unsweetened Vanilla Almond Milk Instructions For the Cupcakes/Donuts: Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 parchment paper liners (I used paper liners but because these cupcakes are low fat they stuck a little bit) and spray a 6-donut tin with cooking spray. In a large bowl, whisk together the sorghum flour, corn starch, cocoa powder, oat flour, xanthan gum, baking soda, baking powder and salt. In a medium-sized microwave-safe bowl, stir together the almond milk, coffee, applesauce, coconut oil, erythritol, almond butter, stevia extract and vanilla extract. Microwave at 20-second intervals, stirring between each one, until coconut oil is melted. Stir the apple cider vinegar into the wet ingredients. Pour over the dry ingredients and whisk the batter until everything is incorporated and mixture is even (batter should be somewhat thick, kind of like a mix of thick cupcake batter and thin muffin batter) Scoop batter into the prepared tins and spread slightly to flatten the surface. Bake the cupcakes for ~21 minutes and the donuts for ~17 minutes. Transfer the cupcakes/donuts to a wire cooling rack and let cool while you make the frosting. For the Frosting: Add the protein powder to a medium-sized bowl and top with the yogurt and almond milk. Stir the mixture together (add any protein powder or milk if needed) and frost the cupcakes with an offset spatula. Serve the cupcakes/donuts!

[comfortspringstation]

Cranberry Orange Bread

Ingredients:

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 Tb orange zest grated

1 1/2 cup cranberries

1/4 cup margarine, softened

1 cup sugar

egg or egg replacer, equivalent of 1 egg

3/4 cup orange juice

Directions:

1. Preheat oven to 350 F. Lightly grease a 9x5 inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Stir in orange zest and cranberries. Set aside.

3. In a large bowl, using an electric mixer, beat butter, sugar and egg replacement until light and fluffy. Stir in orange juice.

4. Beat in flour mixture until moistened. Pour into prepared loaf pan.

5. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let stand for 10 minutes and then turn out onto a wire rack to cool completely.

[bakedsweets-blog-blog]

Fudgey Banana Browniesヽ(´▽`)/

Ingredients:

1/2  Cup  of Butter.

1/2  Cup  of Vegetable Shortening 

1  Cup  of Sugar

1/2  Cup  of Brown Sugar

1  Teaspoon  of Vanilla Extract

2  Medium Bananas, mashed.

2  Cups  of Flour.

1/3  Cup  of Dark Cocoa

1  Teaspoon  of Baking Soda

1  Teaspoon  of Salt

1  1/2  Cups  of Chocolate Chips

Directions:

Preheat oven to 350 degrees(F)  176 degrees(C)

Lightly grease a 8x8 baking pan.

1. Combine flour, cocoa, baking soda, and salt in a small mixing bowl.

2. Beat butter, crisco, sugar, and brown sugar until light and creamy. 

3. Add mashed banana and vanilla and beat until combined.

4. Add flour mixture and mix until combined.

5. Stir in chocolate chips.

6. Press batter into the lightly greased pan and bake for 25-30 minutes, or until a inserted toothpick comes out semi-clean.

Cool fully before cutting.

[bakedsweets-blog-blog]

Eggless Sugar Cookies.

Ingredients:

1/2  Cup of White Granulated Sugar.

1/2  Cup of Butter. (Softened until able to mix well)

2  Tablespoons of Milk.

2  Teaspoons of Vanilla Extract.*

1  Cup of All-Purpose Flour.

1  1/2 Teaspoons of Baking Powder.

1 Pinch of Salt.

3  Tablespoons of Flour.**

1/8  Cup of Sugar.***

Directions:

Preheat oven to 350 degreesF (177 degreesC). 

Combine sugar and softened butter in a medium-large bowl and mix until it is light and fluffy. 

Add milk and vanilla to the sugar/butter mixture. 

In a smaller bowl combine the flour and baking powder and the pinch of salt and combine together.

Combine the dry ingredients with the wet ingredients with a spatula spoon or hands*. The dough should be kind of sticky at this point.

Add the extra three tablespoons to the flour until the dough is less sticky. If it still it really sticky, just add 1 tablespoon at a time until it's just right but you don't want the dough to be to sticky or to firm.

Form about 12 equal sized rounds of dough onto a greased, and coated with the 1/8 Cup of Sugar, then flatten to about 1/2 inch or thickness.

Bake for 8-10 minutes or until the bottom is lightly golden.

* You can be flexible with the amount of vanilla that you use.

** This flour wont be going in with the 1 cup that is used with the baking powder, exct. It will be added to make the dough less sticky. Once you add the 3 recommended tablespoons, you can add more if needed.

*** The 1/8 Cup of Sugar will just need to be spread out along the greased baking sheet you decide to use.