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!
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- 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.