Featured Recipe: Lavender Lemon Cookies with neat Egg Substitute
A sweet and savory cookie, the perfect ending to a summer time meal. Yields 12 cookies.
INGREDIENTS:
1 cup All Purpose Flour
½ tsp. baking soda
1/2c. softened butter
1/4 c sugar
1/4c brown sugar
1 neat egg, prepared according to package instructions
2-3 tsp. chopped lavender leaves
Grated peel from 1 lemon
INSTRUCTIONS:
Blend butter with sugar and neat egg.
Mix in dry ingredients.
Add lavender and lemon and stir all together.
Drop rounded teaspoons onto an ungreased cookie sheet.
Bake at 350, for about 10 min.
Featured Recipe: Cranberry Crumble Muffins with neat Egg Substitute
Cranberry Crumble Muffins with the neat egg Fluffy, tart, and topped with a buttery crumble, these muffins are the perfect holiday morning wake up call!
SERVINGS: Makes 12 muffins.
INGREDIENTS:
Crumb Topping:
3 tablespoons plant-based butter, melted Grated orange zest from 1 orange ¼ cup chopped walnuts ½ cup flour 2 tablespoons sugar 2 tablespoons brown sugar ¼ teaspoon salt
Muffins:
1 cup plant-based yogurt like Forager
1 neat egg, prepared according to package instructions
2 tablespoons water
½ cup plant-based butter, melted
2 cups flour
⅔ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups fresh cranberries
DIRECTIONS:
Preheat the oven to 425 degrees.
Line a 12 cup muffin tin with paper wrappers.
Combine all the crumb topping ingredients and chop into small pea-sized pieces with a pastry blender. Set aside.
In a mixing bowl, combine the dry ingredients for the muffins. Mix together the flour, sugar, baking powder, baking soda, and salt.
In the large bowl of a stand mixer, mix the yogurt, neat egg, water, and butter. Gradually add the dry ingredients.
Add in the cranberries and stir gently to combine.
Spoon the batter into the muffin tins. Top with the crumble mixture.
Bake for 18-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Let cool for 5 minutes and serve while still warm and fresh from the oven!
