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sea moss gel in baking as an egg substitute

Using Sea Moss Gel as a Vegan Egg Substitute in Baking

Sea moss gel can be used as an egg replacement in certain recipes due to its gelatinous texture and binding properties. Sea moss, also known as Irish moss or Chondrus crispus, is a type of seaweed that contains carrageenan, a natural thickening agent.

When used as an egg substitute, sea moss gel can provide similar binding and thickening properties that eggs offer in baking and cooking. It helps hold ingredients together, adds moisture, and can contribute to the overall texture of the final product. However, it’s important to note that sea moss gel might not work as a direct substitute for eggs in all recipes, especially those where eggs play a critical role, such as in recipes that heavily rely on eggs for leavening or structure.

To use sea moss gel as an egg replacement, you can typically use around 1-2 tablespoons of sea moss gel for each egg. The exact ratio may vary depending on the recipe, so it’s best to experiment and adjust accordingly.

Here are 3 of our favourite recipes to incorporate Sea Moss Gel into

Sea Moss Gel As an Egg Substitute Recipes:

Vegan Chocolate Chip Cookies:

Sea moss gel as an egg substitute
  1. Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup sea moss gel (as an egg substitute)
  • 1 teaspoon vanilla extract
  • 2 cups vegan chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the sea moss gel and vanilla extract to the butter mixture, and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the vegan chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
  8. Bake for 10-12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Vegan Banana Bread:

A fan favourite, banana bread is an all-around winner.

sea moss gel in baking as an egg substitute
  1. Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 cup packed brown sugar
  • 1/4 cup sea moss gel (as an egg substitute)
  • 4 ripe bananas, mashed
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, mix together the melted coconut oil and brown sugar until well combined.
  4. Add the sea moss gel, mashed bananas, and vanilla extract to the coconut oil mixture, and stir until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Pour the batter into the greased loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Vegan Blueberry Muffins:

Light and fluffy, blueberry muffins are always a perfect healthy options for children

Sea Moss gel as an egg substitute
  1. Ingredients:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1 cup almond milk (or any plant-based milk)
  • 1/4 cup sea moss gel (as an egg substitute)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix together the melted coconut oil, almond milk, sea moss gel, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  7. Bake for 20

Keep in mind that while sea moss gel can serve as an alternative in some recipes, it might not provide the exact same results as eggs. It’s always a good idea to consider the specific role of eggs in the recipe and choose an appropriate substitute based on the desired outcome.

You may also like our article on How To Eat Seamoss Gel

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