No eggs? No Problem! Lillabee is just as delightful and delicious without the eggs! We labored to make sure that you would not sacrifice taste or texture to enjoy Lillabee mixes egg-free. To make sure they were as good as our original preparations we enlisted the help of a dear friend and immensely talented chef; Lauren Gennett of The Pure Gourmet to help us craft authentic tasting vegan/egg-free preparations of Lillabee mixes. Together Indea and Lauren baked & tasted, baked & tasted and then baked & tasted again until egg-free Lillabee perfection was achieved. So here without further interruption are the yummy results…. Vegan Lillabee! (Thanks Lauren!)
For Vegan Lillabee Ultimate Cookies use rice milk and white wine vinegar.
Follow the directions on the back of the box for any of the five types of cookies. For Sugar Cookies, Chocolate Chip Cookies, Oatmeal Raisin Cookies* & Double Chocolate Chip Cookies use 1/4 cup of rice milk + 1/2 teaspoon of white wine vinegar instead of the egg. For Peanut Butter Cookies use 2 1/2 tablespoons of rice milk + 1/2 teaspoon of white wine vinegar instead of the egg.
*NOTE:Vegan Oatmeal Raisin cookies are best when baked at 350 degrees. All other vegan cookies should be baked at 375 degrees.
Follow the directions on the back of the box to combine butter/margarine (we recommend Earth Balance brand soy-free spread), sugar and vanilla. Then in a small separate bowl mix 1/2 cup apple sauce with 2 tsp of baking powder. Make sure the bowl is large enough to allow for the apple sauce to expand as it mixes with the baking powder. Add this mixture into the butter/sugar/vanilla mixture and whip on med/high speed for 1 minute. Fold in contents of cocoa bag with spatula and stir until well combined. Pour into greased 8×8 baking pan and bake at 350 for 45-50 min. Test with a toothpick to be sure they are done: 1″ from edge the toothpick should come out clean and the center should be mostly clean but still have a little sticky chocolate on the end,Yum! (remember, with brownies a little underdone is better than overdone).
For Vegan Lillabee Perfect Pancakes do not use any replacement.
Yep, it’s perfectly fine to omit the egg and otherwise follow the directions. You will probably need to add an extra 1-2 Tablespoons of liquid (oil or milk: rice, almond, soy, cow, etc.) to thin the batter a bit. Each person’s vision of the perfect pancake is a little different. For a thin pancake, definitely 2+Tablespoons of extra liquid, for a more dense pancake you may not need to add any extra. Start with a thicker batter and pour one test pancake, then make modifications as necessary to find your ultimate pancake perfection or Tao of the Cake.
Follow the directions on the back of the box to combine the wet ingredients and to mix the butter/margarine and sugar (we recommend rice milk & Earth Balance Soy-Free spread) but omit the eggs. Then in a small separate bowl mix 3 tsp of Ener-G Egg Replacer with 4 Tb of warm water and whisk until very frothy (We like to use a hand held stick blender, but if you don’t have one a whisk will work fine). Add this mixture into the butter/sugar mixture and whip on med/high speed for 1 minute. Mix in 1/2 of the contents of the flour bag until completely combined, then add all of the milk mixture until combined, and then add the remainder of the flour mixture (this will eliminate lumps of flour in your batter). Follow baking directions on the box but keep in mind that egg-less baked goods usually need additional time to bake. Test by following the “toothpick test” explained on the box directions to be sure it is done before removing from the oven.