A friend of mine is allergic to eggs and dairy products. Recently she asked me if I have any baked good recipes that are egg and dairy free. I’ve replaced butter with oil or dairy-free butter and milk with soy, almond or cashew milk before. However, to be honest, I seldom exclude eggs in my baking recipes as they serve many important purposes such as binding, emulsifying, leavening, thickening, tenderizing, glazing, flavor enhancing and moisture adding in baking. For further reading, The Kitchn and Egg Farmers of Canada both have great articles discussing the different roles of egg yolks, egg whites and whole eggs in baking and cooking.
最近一位對蛋及乳製品敏感的朋友問EC可否教她製作無蛋及乳製品的西點。EC曾經用食油及素食牛油替代牛油，也用過豆奶、杏仁奶、腰果奶等取代牛奶。但坦白說，蛋在烘焙中擔當着十分重要的角色，其中包括融合、乳化、膨脹、增稠、軟化、上光、改善味道和保濕等等，因此EC甚少不使用雞蛋。若有興趣知到更多蛋在煮食及烘培的作用，The Kitchn 及 Egg Farmers of Canada均有十分詳細的參考資料。
In this vegan cookie recipe that I designed for my friend, I use organic coconut oil that is unrefined, virgin and cold pressed to replace butter. In order to bind the cookies without using eggs, finely ground chia seed is used. To replace a large egg containing a net weight of 50 g, the basic ratio is one tablespoon of finely ground chia seed and 3 tablespoons of water. Detailed instructions are provided in the recipe below.
Pay extra attention to the ingredients list on the back of the chocolate package and choose carefully. Milk and white chocolates contain milk products unless otherwise specified, and so do some dark chocolates. I used dark chocolate from Lindt as it is stated in Lindt Canada under the FAQ section that “…our 70%, 85%, 90% and 99% bars do not have milk products as an ingredient”. For people with several lactose intorance or if in doubt, always purchase chocolate that is clearly labelled as vegan, dairy-free, lactose-free or milk-free for safety reason.
Vegan Chocolate Soft Cookies
makes 25 cookies
150 g dairy-free dark chocolate (use vegan chocolate if needed)
55 g cold pressed, virgin coconut oil
60 g fine demerara sugar
150 g all purpose flour
1/4 tsp instant espresso powder (optional)
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp ground chia seed
6 Tbsp water
1/2 tsp vanilla bean paste
冷壓初榨椰子油 55 克
原蔗糖(幼粒) 60 克
中筋麵粉 150 克
即溶特溶咖啡粉(可不加) 1/4 茶匙
梳打粉 1/4 茶匙
鹽 1/4 茶匙
Finely grind 3 tablespoons of chia seeds in a food processor. Measure 2 tablespoon of ground chia seed and mix with water. Set aside for 10 minutes until thickens.
In a large bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Add sugar, salt, espresso powder (if using), vanilla bean paste and coconut oil. Whisk until smooth. Let cool to room temperature.
Add the thickened chia mixture in two batches. Whisk well.
In a large bowl, sift together the flour and baking soda. Add into the wet ingredients in three batches. Fold until just combined and do not overmix. Place a piece of plastic wrap directly over the dough and chill in the refrigerator for an hour or until dough is no longer sticky.
Preheat oven to 350ºF/180ºC. Remove chilled dough from the refrigerator. Let dough sit at room temperature for 15 minutes if it is too firm for rolling. Divide dough into 25 equal portions (about 20 g each) and shape each into a ball. Place balls onto a parchment paper lined baking sheet and flatten slightly with hand or a fork.
Bake for 10 to 12 minutes or until center is just set. Cool cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
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