Sometimes I need breakfast (or a snack) on the run, but I don’t want it overly sweet. These breakfast cookies are a good way to satisfy your hunger without getting a huge sugar rush. Almond flour is the base so they don’t offer a blood sugar spike while also making the cookie gluten-free. Translating recipes to gluten-free is difficult at high altitudes so I prefer not to. But if I stumble upon a creation that is naturally without gluten, like this one, then it is a bonus.
To make the recipe vegan, I omitted the egg and incorporated baking soda. I also created a version of a flax egg with the flax in the recipe to help replace the egg and to add moisture needed in the dryness at high altitude. Enjoy this healthy snack.
1 TBS ground flaxseed
3 TBS warm water
1 banana, mashed
1 tsp vanilla extract
1.5 cups almond flour
1/4 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup fresh blueberries
Preheat oven to 350 F. In a small bowl, whisk flaxseed into the warm water and set aside for 10 minutes. In a medium bowl, whisk together banana, vanilla, and flaxseed mixture. Add almond flour, baking soda, cinnamon, and salt, and stir until combined. Gently fold in blueberries.
Spoon 12 rounded mounds onto a baking sheet lined with parchment paper. Bake for 20 to 22 minutes. Move pan to a wire rack to allow cookies to cool.
In the past I brought up the topic of egg substitutes, notably the two choices of flaxseed meal and aquafaba. The flaxseed egg (aka flegg) is a common choice for vegans because it is easy to make while holding ingredients together and providing moisture. The downside of the flegg is that it doesn’t provide airiness and can make a baked good dense when used in larger quantities. We also have the new kid on the block – aquafaba. The texture of the brine is very similar to egg whites and it contains protein which is a boon at altitude. So, what is the next step? A combination of the two, or what I refer to as “The Super Flegg.”
I’ll back up for a moment and revisit each individually. Since writing my post on egg substitutes, I have discovered that the recipe for a flax egg that I cited was not the same as the majority of other recipes I have since found. I revise my proportions to those recommended on veganbaking.net. They state:
Flax Meal Egg Replacer Recipe
This recipe makes the equivalent of 1 egg.
3 Tablespoons water
1 Tablespoon golden flax meal
1) Grind the golden flax seeds into a meal in a blender or spice grinder.
2) Add the water to a small bowl or cup. Add the flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process.
My post on aquafaba touted the chickpea brine as being useful for high altitude baking because it offered the protein needed to maintain structure in a baked item. The problem I saw was its density. Those using aquafaba mentioned that it didn’t need to be whipped when used as an egg replacer, but now I had two dense items to work with. The solution – try whipping the two together.
When an egg is used in a baking recipe it is usually whipped. “Egg proteins and many other types of proteins can be denatured by heat but also by friction such as kneading or whipping.” The denatured proteins “join together and trap air bubbles. This is why eggs foams work so well in leavening cakes.” So, to emulate an egg better I needed to use it as one would use an egg. By whipping the two replacements together I had my perfect egg substitute – A Super Flegg.
You will see recipes in the future with The Super Flegg alongside recipes using other substitutes for those who like options. As always, I will search out and test anything that can make baking vegan at high altitude just a little easier.