Plant-Based Binders for Baking

Baking is an art that combines science and creativity. Whether you're whipping up cookies, cakes, or bread, finding the perfect binder is crucial for achieving the desired texture and structure in your baked goods. Traditionally, animal-based ingredients like eggs have been used as binders, but with the rise of plant-based diets and the desire for more sustainable options, it's time to explore the world of plant-based binders for baking. In this blog post, you will learn about some fantastic plant-based alternatives.

Flaxseeds and Chia Seeds

Flaxseeds and chia seeds make excellent egg substitutes. When combined with water, these tiny seeds form a gel-like consistency, providing the necessary binding properties in baked goods. To use them as a binder, mix one tablespoon of ground flaxseeds or chia seeds with three tablespoons of water and let it sit for a few minutes until it thickens. This mixture can replace one egg in most recipes and is particularly suitable for muffins, cookies, and quick breads.

Applesauce

If you're seeking a fruity twist to your baked goods while maintaining moisture and structure, applesauce is your go-to binder. Applesauce not only binds the ingredients together but also adds natural sweetness and a subtle apple flavour. Replace each egg with a quarter cup of unsweetened applesauce for a healthy and vegan-friendly alternative. It works best in cakes, muffins, and brownies, giving them a moist and tender texture.

Bananas

Ripe mashed bananas can replace eggs in various baking recipes. Bananas create a soft, moist crumb in your baked goods. Using one ripe mashed banana in place of one egg works well for cookies, pancakes, and some types of bread. However, it's worth noting that the banana flavour will be present in the final product, so choose recipes where it complements the other flavours.

Silken Tofu

Silken tofu is a smooth and creamy soy-based product that can provide excellent binding properties in vegan baking. It is particularly useful for recipes that require a light and delicate texture, such as custards, pies, and cheesecakes. To substitute eggs, blend about a quarter cup of silken tofu until smooth and use it in place of one egg. Silken tofu also adds a touch of protein to your baked treats, making them more satisfying.

Aquafaba

Aquafaba is the liquid leftover from canned chickpeas, and it is a great vegan egg substitute for baking. It whips up into a foam-like consistency and acts as a binder and leavening agent. Three tablespoons of aquafaba can replace one whole egg. Use it in recipes like meringues, macarons, and even as a base for vegan mousses and marshmallows.

As the world shifts towards more plant-based and sustainable lifestyles, it's essential to explore alternative ingredients for baking. By incorporating plant-based binders into your recipes, you can create delectable treats that are not only kind to the planet but also cater to various dietary preferences. From flaxseeds and chia seeds to applesauce, bananas, silken tofu, and aquafaba, these plant-based alternatives offer versatility, flavour, and nutritional benefits. So, grab your apron and experiment with these exciting substitutes to elevate your baking to new heights of deliciousness and compassion.