Does 'vegan' catch your eye? Egg free baking is a thing of cleverness that is not that achievable unless you have the right recipe. This is that recipe! We did a live video on Facebook to help my peeps work out the best vegan egg replacers. This has a linseed (flaxseed) egg in it. There are plenty of options to help mimic eggs in other ways, (see this article) but for baking a linseed or chia egg is a winner on most occasions.
Give these a go, you won't notice there isn't an egg or two. These biscuits are almost pure protein as well, so yes, you're welcome!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 20 Grams linseed, (flaxseed)
- 30 Grams water
- 80 Grams Pure Maple Syrup
- 7 Drops doTERRA Wild Orange Oil or finely grated zest 1 orange BUY
- 1 Teaspoon Almond Extract
- 1 Pinch Pink Salt Flakes BUY
- 120 Grams Almond Meal Recipe
- 180 Grams Almonds BUY
- 100 Grams Chocolate dark over 70%, melted BUY
To create your vegan egg; Place linseed into the Thermomix bowl and mill 30 sec/speed 10.
Add water and stir to combine 10 sec/speed 4. Scrape well with a spatula and make sure all the dry seed flour is in the water. Allow to absorb.
Preheat oven to 180°C and line a tray with baking paper.
Add maple syrup, orange oil or zest (or go large and use both), almond extract and almond meal to the Thermomix bowl. Mix 10 sec/speed 8.
Add half the whole almonds and blend 10 sec/speed 7. Scrape mixture into a bowl and refrigerate for 10 minutes for easier handling.
Meanwhile, roughly chop the remaining almonds. They should be chunky.
Roll the dough into 10-12 pieces and then roll in the coarsely chopped almonds. Place onto the tray and bake 25-30 minutes until golden and fragrant.
Cool completely before dipping or drizzling in melted chocolate.