I prefer to eat Vegan and know how hard it is to find a good egg substitute. I was given the opportunity to try Rocky’s Vegg Baking Mix along with their newly released The VEGG Cookbook, Egg Free Cooking Uncaged. I absolutely love the tartness of lemons or limes in cakes and other baked goods. So when I found in The VEGG Cookbook, Egg Free Cooking Uncaged a recipe for Lemon Bars, I had to try the recipe! I did make a couple minor changes which I note in the recipe below. Keep a look out for an upcoming recipe using Rocky’s Vegg for Vegan Challah bread!
I was pleasantly surprised that the VEGG has the smell of eggs and the viscosity of eggs along with the yellow color!
Here is a little about the Vegg Baking Mix:
“The Vegg is proud to introduce the first plant-based egg replacer that combines all three attributes of flavor, functionality and cost. The Vegg Baking Mix is easy to use. For one egg, beat 1 tsp Vegg Baking Mix with 1/4 cup of water. Add to recipes that call for eggs like cake mixes, breads, quiches, cupcakes, cookies, muffins, and much more. The Vegg Baking Mix is based on the same ingredients of the much loved Vegg Vegan Egg Yolk available worldwide so you know your end product will be as close as possible to a product made with real eggs but without the cruelty and cholesterol. The Vegg Baking Mix launches in early February. Available in 7.0 oz cardboard cylinders, also available in bulk (25 pounds).”
Please check out the the online store for more information www.thevegg.com/shop or email [email protected] or call (570)460-2139.
Gluten-Free Lemon Bars Recipe from the VEGG Cookbook:
Ingredients:
- 1/3 cup vegan margarine
- 2/3 cup sugar in the raw or your choice of vegan sugar
- 1/2 cup prepared VEGG
- 1 + 1/4 cup gluten free flour ( I used Bob’s Red Mill all purpose GF Flour )
- 1 + 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/3 cup almond milk ( Mine was homemade )
- 1/2 tsp vanilla extract
- 1/2 cup fresh squeezed lemon juice * increase from recipe of 1/4 cup
- 2 tsp grated lemon peel * increase in recipe from 1 + 1/2 tsp
Directions:
Cream margarine & sugar. Whisk in prepared VEGG, then add all the rest of the ingredients and I used a hand mixer to blend on low speed.
Bake 350 degrees for 30 minutes or until the middle springs. Remove and dust with powdered sugar and serve, but next time I will frost it with a light lemon frosting. My husband said it would be perfection heaven then 🙂
I am a desert lover and this one is right up my alley. I love lemon bars, thanks for sharing.
I like lemon desserts so sweet and tart. This one really looks good. I am not real familiar with gluten free products – to expense on my limited budget. But their are people who need them to. thanks for the recipe
Hi ANN*H, do you make your own flour combinations? How do you not buy gluten free flours or mixes to eat gluten free? This recipe had a lot of vegan products in it. Many of my readers are vegan.
oh my…these look so divine. My father is gluten sensitive, so Im always looking for new recipes to take to family gatherings. thanks for the recipe.
Okay, call me stupid but why is it that everyone is going through this gluten free craze???? I never even heard that word when I was growing up and I am a overall healthy person!!
Nicole Becker…its not a craze for most of us. It is an actual rise in intolerance to gluten, making us sick. Dr Peter Green, Director of the Celiac Disease Center at Columbia University says there is a definite rise in non Celiac, gluten intolerance in the general public over the last 20 years. There needs to be more research as to the cause.
These look yummy, thank you for sharing.
I bet my husband would really love these! He’s big into lemon flavored treats!