BAKING while cooped up at home during lockdown would certainly kill boredom. Besides, this is also the perfect moment to involve kids in healthy cooking.
Baking is not as simple as sauteing or frying foods. Baking is a precise cooking process. Each ingredient is important, and using the recommended amount of each ingredient in a recipe ensures the proper results.
For health or other reasons, you may on occasion need a substitute for an ingredient. Suppose you lack one ingredient and you cannot go outside to buy it because of quarantine rules being implemented in your barangay. What will you do?
One example is egg. Explore several options if you need a substitute for eggs in a cookie recipe.
* Banana. Banana can provide a density similar to eggs in your cookies. To use banana as a substitute, peel it, place the fruit in a food processor and pulse until it is smooth. Add 1/4 cup of pureed banana for each egg in your recipe. If you don't have a food processor, mash the banana with a fork. By using a banana as a substitute, your baked good may not brown as much as it would with the inclusion of an egg, but banana does provide the needed moisture.
* Powdered flaxseed. Flaxseed is a grain that offers both density and dietary fiber. It is available in powdered form, which is what is used for baking. Simmer 1 teaspoon of powdered flaxseed in 3 tablespoon water for each egg in a recipe. Because flaxseed is darker in color, it is usually the best choice for darker-colored baked dishes.
* Silken tofu. If you are vegan, you're probably no stranger to tofu. Silken tofu is a lighter, creamier version of tofu that works nicely in baked dishes. Add a package or half a package of silken tofu to a bowl and use a handheld mixer or food processor to whip it. Add 5 tbsp. of whipped silken tofu to the cookie batter recipe as a substitute for each egg.