The Best Natural Egg Replacement for Baking
Foodie + mum Maria Lukjanov
Underused ingredient in the kitchen
Tahini. I add it into nearly everything, from smoothies to granola, savory sauces, curries—you name it, I add it. I love it because it gives the food a bitterly nutty flavor, which makes it that bit more interesting and delicious.
Baking tip I swear by
Aquafaba. I use it in most cakes as an egg replacement. Sometimes I beat it to make it that much more fluffy. Sometimes I add it into plant-based milk together with cider vinegar to make a vegan buttermilk. It is so versatile and obviously the best use is vegan meringue pies, pavlovas or macaroons.
Pink Tahini Smoothie Recipe
1 cup frozen mixed summer berries
2 small bananas
1 cup almond milk
1 tsp tahini
1 tsp chopped almonds
1 tsp agave syrup
Blend all ingredients in a high-speed blender until smooth. Decorate as you wish. I opted for rose petals and frozen berries.