But oatmeal has fiber and I thought people liked fiber in their internet.
Secret Panel HERE 🍪 https://tapas.io/episode/2591128
(Originally published earlier today on mastodon.social)
this post was submitted on 04 Mar 2024
164 points (100.0% liked)
tails: A Place for Mastodon Posts
355 readers
1 users here now
A virtual community
Posts from Mastodon users, featured natively in a community, so you can view them without the need for them to be re-hosted or screenshoted, and reply to the original author and Mastodon respondents if you wish.
Has so far included content from Warsandpeas, Mr. Lovenstein, SMBC, Loading Artist, Low Quality Facts, nixCraft, ElleGray, and other interesting or provocative stuff I've random'd across on Mastodon.
Supported:
Comments & Upvotes
Unsupported:
Posts, Downvotes, & PD's Automod
founded 10 months ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I generally have shredded coconut on hand for thickening curries so that might find its way into a batch of cookies as soon as this weekend.
Ener-G Egg Replacer is the brand I prefer, by the way. I also like to cook with and host some vegan buddies, so I’ve been working on learning what works and what doesn’t. It’s a fun lil challenge. Made vegan meringues once with aquafaba and vinegar? Bizarre, but it worked! Did faintly smell of vinegar, so I only recommend that one if every bite of meringue is had with something else to cover that up.
That is one of the good egg replaces, especially for baking (I used a lot less than the recommended quantity).
The sourcing here is spotty and unreliable, so I used a lot of different ones. One was just garbanzo flour and a couple different starches …which got me on to alternatives because 1C of garbo flour for 3€ is ridiculous.
How about using lemon as the acid in the meringue? (lemon meringue pie?)