By refusing to eat animal products during fasting, do not forget that there is a wide variety of alternative recipes for favorite treats. Among the latter for this material, we chose baking options without eggs and milk, which will be your favorites even after the fasting.
Cookies without eggs and milk
Even your favorite cookies with chocolate chips can be made from vegetable products. As an oily base, usually required for any recipe, we chose a mixture of peanut butter and vegetable margarine.
Ingredients:
- flour - 145 g;
- baking powder - 1 teaspoon;
- soda - 1/2 teaspoon;
- sugar - 230 g;
- margarine - 65 g;
- peanut oil - 45 g;
- water - 55 ml;
- flax seeds (ground) - 1 tbsp. a spoon;
- bitter chocolate - 85 g.
Preparation
Ground linseed in this case act as a substitute for the egg, which is pre-poured with water and left to swell for half an hour. Mix the dry ingredients together, and whip the oleaginous base separately in the form of margarine and peanut butter. Add to the mixture a mixture of ground flaxseeds, and then pour in the dry ingredients. When you get a homogeneous dough without eggs and milk, sprinkle it with crumbled bitter chocolate and divide everything into 10 portions. Each slightly flattened, put on a baking sheet and leave to bake for 10 minutes at 180 degrees.
Baking buns without eggs and milk - recipe
Ingredients:
For the test:
- flour - 465 g;
- cane sugar - 35 g;
- yeast - 10 g;
- water - 290 ml.
For filling:
- vegetable oil - 35 ml;
- sugar - 55 g;
- cinnamon - 5 g.
Preparation
Dilute a little sugar in lukewarm water and pour the yeast into the sweetened solution. After 5 minutes, pour the yeast to the flour with the remaining sugar and mix everything together. Dough leave to come in warm for half an hour, then roll butter and sprinkle with a mixture of sugar and cinnamon. Roll everything into a roll and cut into 12 servings. Put the buns in a parchment and leave for another half an hour, then bake for 20 minutes at 180.
Cupcake without eggs and milk
Ingredients:
- flour - 175 g;
- sugar - 135 g;
- cocoa - 45 g;
- soda - 1 teaspoon;
- vegetable oil - 85 ml;
- vinegar - 5 ml;
- water 240 ml.
Preparation
In the framework of this recipe you can not worry at all to send all the ingredients in one bowl and knead until the lumps disappear. The finished smooth dough is spread in an oily rectangular shape and bake for 40 minutes at 180. After cooling the cake, you can cover it with chocolate ganache or glaze.