So today I decided I’d bake some cookies since I haven’t eaten them for so long.

Well I should start at the earlier part of the day. Sunday’s are our lazy days which we typically get nothing done and goof around. I had baked some croissants the day before since the batch made 2 dozen so I have a bunch in the freezer. Ate some steamed red taters and broccoli later which is just so yummy. Finally decided to go out since our market was finally open from the reconstruction they’d been doing this week. So we headed down first to Chefworks which is just the best cooking store. Ah I spend every few weeks exploring that place. Anyway I bought a baking pad which is just so beautiful. It’s like parchment paper but reusable. So after that we headed down and did our shopping. I was so excited because they actually had Energ-G Egg replacer on hand and I got the last box. I’ve heard such great things about it so I figured I’d try it out on the cookies instead of the tofu I was planning on using. Stocked up my bike and we headed home.

The recipe I used is from Martha Stewart’s Baking Handbook which is usually pretty consistant. I melted the chocolate and butter and added all the good stuff and it was looking oh so divine. I know they probably look like poos but they look and smell so tasty in real life. Geez we’re giggling right now. Anyway so I put them into bake and was so excited…10 minutes later I pull them out and was horrified.

 They really looked so much better pre-baking..anyway the binding agent (the Energ-G replacer)  did not work. I could deal with flat cookies but the cookies would fall apart when I tried to move them to the plate for cooling. I thought maybe making them into brownies might work better since the batter would be smushed together and might bind together.

And again I’m sure it looks like poo in a pan. Anyway, the batter melted down and ended up mixing together and I decided to try cooking it for 20 minutes. I’m not sure if both actions worked or just the time aspect but the batter seems much more dense. It still crumbles but the bottom seems to hold a bit. So I’m left wondering what happened and vegan baking can be really hit and miss. I just don’t understand what happened since everyone goes on and on about how wonderful this egg substitute is. Well I think I may have found the reason after searching online. The given amount for a fake egg is 1.5 tsp. of Energ-G replacer with 2 Tbs. of warm water. But I guess that quantity is for leavening. I’ve encountered only 2 sites that suggest using 1 heaping Tbs. of the replacer if the recipe is wheat-free and is being used as a binding agent. I’m still unsure about whether I want to try it again soon since this was a total flop. I’m thinking about using it as topping on a coffee cake or something. Oh well.