Lifestyles: Let's make delicious desserts without eggs

With the price of eggs soaring, many are first of all astounded by the sudden increase and also worried what to do as there is also a shortage of eggs in most grocery stores. For those of you that love dessert, you will not be lost or affected much because there are countless decadent deserts that do not have a single egg in them.

Did you know that when cooking and baking, there are numerous products that you can use in place of eggs? Aquafaba, applesauce, mashed banana, mayonnaise, silken tofu and plain yogurt all work very well as substitutes. The best substitute choice will depend on the recipe that you are using and what items that you have available.

Aquafaba 

• The liquid from a can of chickpeas

• Works well as an egg white substitute in cakes and cookies

• Aquafaba can be flavored and whipped the same as egg whites

{Image: Stock} You can use the liquid from chickpeas known as aquafaba in place of egg whites.

Applesauce 

• A shelf-stable option that keeps baked goods moist

• Use ¼ cup of unsweetened applesauce per egg

• Add cinnamon for apple pie or pumpkin bread

Mashed banana 

• Adds moisture and sweetness, especially to cakes, muffins, and quick breads

• Use ¼ cup of mashed banana per egg

• The riper the banana, the better

Mayonnaise

• To replace an egg with mayonnaise, use 3 tablespoons of mayonnaise for every 1 egg in a recipe; this works because mayonnaise is primarily made from eggs and oil, providing similar moisture and binding properties as a whole egg

• Can also be used in savory recipes such as crab cakes

Silken tofu 

• The high water content of silken tofu makes it a good substitute for eggs in cakes, brownies, cookies, and quick breads

Plain yogurt 

• Works well in recipes that use eggs as a binding agent, like cakes and muffins

• Improves the texture and adds moisture

Here are two of my favorite dessert recipes for desserts that have no eggs in them at all. The flourless chocolate torte is also gluten-free.

{Image By: Clarence-Vernon Hargrave}

Flourless Chocolate Torte-

• 3/4 cup plus 2 tablespoons of melted unsalted butter

• ¼ cup unsweetened Dutch-process cocoa powder, plus 2 tablespoons more for coating the baking pan

• ½ cup ground toasted walnuts or slivered almonds, plus 2 tablespoons finely chopped slivered almonds or walnuts, for garnish

• 10 ounces bittersweet chocolate, finely chopped (1 ⅔ cups)

• 1 ¼ cups sugar

• 3/4 cup Mayonnaise

• 1 teaspoon pure vanilla extract

• ½ teaspoon coarse salt

• 1\4 cup milk or heavy cream

Directions

1. Preheat the oven to 350 degrees. Oil an 8-inch round torte or cake pan. Line bottom with parchment; oil parchment and dust with cocoa.

2. Melt together butter and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in the almonds or walnuts. Spread batter in prepared pan.

3. Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.

4. Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over the center of cake and spread to cover the top. Sprinkle almonds or walnuts in center. Cut into wedges to serve.

{Image By: Clarence-Vernon Hargrave}

Apple Crumble Bars-

Crust:

• 1 stick (½ cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan

• 1 cup sugar

• 2 cups unbleached all-purpose flour

• 1 teaspoon salt

Filling:

• 1 pound of apples (3 cups), peeled, chopped into very small 1/2 inch pieces

• ¾ cup sugar

• 2 tablespoons unbleached all-purpose flour

• 1 tablespoon fresh lemon juice

• ½ teaspoon salt

• 1/2 stick of melted butted

Directions

1. Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

2. Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.

3. Filling: In a medium bowl, stir together apples, butter, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.

4. Bake until bubbling in the center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool completely at least 30 minutes before slicing into squares.

Enjoy!