Pegasus Post: March 30, 2023

6 Thursday March 30 2023
No eggs? No problem, simply substitute
Swapping in one
ingredient for
another can not only
save your cake mixture,
it can also reduce
waste, write the good
folk at Love Food Hate
Waste
WE LOVE using bananas and
apples in creative ways,
but did you
know they
can also
be used
as baking
substitutes
in place of
eggs, butter,
and yoghurt?
This is especially
handy if you often
find partly eaten apples
coming home inside lunch
boxes. Chop them up and place
in freezer bags until you have
enough, then cook them up to
make apple sauce. Stored in a
container, it will last up to three
days in the fridge or longer in
the freezer.
Use ¼ cup as a substitute for
1 egg, or ½ cup of apple sauce
instead of 1 cup of butter, and
swap equal amounts for yoghurt.
If it’s brown bananas you’re
dealing with, half a large banana
can be used instead of 1 egg,
or 1 cup of mashed banana
substituted for 1 cup of butter
or yoghurt. Note that using
ingredient substitutes may affect
the texture and flavour.
Here are more ideas for egg,
butter, and yoghurt substitutes:
What can I use instead of
eggs?
• To replace
one
egg, you can
use:
• Mayonnaise
(left)
– use 2 or 3
tablespoons.
• 1 teaspoon
of baking soda
plus 1 tablespoon
of white
vinegar.
• Ground
flaxseed – mix 1
tablespoon of ground
flaxseed with 3 tablespoons
of cold water, stir then leave to
stand for 10 minutes to thicken.
• Whole chia seeds – mix 1
tablespoon of whole chia seeds
with 3 tablespoons of cold water,
stir, then leave to stand for 10
minutes to thicken.
• Silken tofu – use ¼ cup of
silken tofu, blended.
• Aquafaba (chickpea brine)
– use 2 tablespoons of aquafaba
instead of 1 egg white or 3
tablespoons for 1 whole egg.
• For glazing, in place of an egg
wash, milk also works or heated
apricot jam brushed over the
cooked bread or pastry.
• For breading, a mix of cornstarch
or cornflour and water
can work before coating with
breadcrumbs.
What can I use instead of
butter?
Here is a general guide for the
ratio of butter : substitute.
• Avocado 1:1
• Coconut oil 1:1
• Pumpkin puree 1:¾ (Pureed
squash, butternut, and
sometimes kumara can also be
used)
• Olive and vegetable oil 1:¾
• Applesauce 1:½
• Nut butters 1:1 (but use half
nut butter and half oil)
What can I use instead of
yoghurt?
Sour cream, silken tofu,
coconut yoghurt or cream/milk
all make great substitutes for
yoghurt and work using a 1:1
ratio!
Chocolate mayonnaise
cake
Want to try out a classic
dessert using an ingredient
substitute? Give this decadent
chocolate cake, which uses
mayonnaise instead of egg, a go!
Ingredients
2 cups flour
1 cup sugar
2 tsp baking soda
½ cup cocoa powder
SWAP: This decadent chocolate cake uses mayonnaise
instead of egg.
PHOTOS: GETTY, GEL LIM/ODT
1 cup water or cooled black
coffee
1 cup mayonnaise
1 tsp vanilla extract
Directions
Heat oven to 175 deg C/155 deg
C fan bake. Prepare a 20cm cake
tin or baking dish by greasing it
or lining with baking paper.
Sift the dry ingredients into
a bowl, mix using a whisk then
make a well in the centre.
Add remaining ingredients
and mix until just combined.
Pour into the prepared tin and
bake for 50-55 minutes or until
a skewer inserted in the middle
comes out clean.
Remove from the oven and
leave to cool for 5 minutes before
removing from the tin. Cool
completely if icing.
– ODT
Do you suffer from
dizziness, vertigo or BPPV?
These issues can be treated with vestibular
physiotherapy.
Vestibular rehabilitation therapy is a specialised
form of therapy, in which physiotherapists
work to improve symptoms of dizziness and the
balance problems that can occur with vestibular
dysfunction. Balance problems and dizziness can
all be treated very effectively.
Our team of experienced physiotherapists
have all completed internationally recognised
competency courses in Vestibular Rehabilitation.
Contact our
Dizziness Clinic:
Nicole Vercoe,
Clinical Lead, Physiotherapy
Nicole.vercoe@lfbit.co.nz
or on 03 335 0541
Dizziness
Clinic