Dr. McDougall's Online Discussion Board

Hi All,

Have found a savoury muffin recipe (below) and it occurred to me that tofu would be a good oil sub. What quantities would you use for half a cup of oil? Was thinking of combining the wet ingredients, blending it with the water and then mixing with the flax seed.

What do you think?

Vegan Spinach Muffins

Ingredients


•2 tbsp flax seed powder + 6 tbsp water
•2 ½ cups whole wheat flour
•1 tbsp baking powder
•½ tsp baking soda
•½ tsp salt
•1 tsp mixed dry Italian herbs
•½ cup finely chopped onion
•1-2 tbsp finely chopped garlic
•2 cups finely chopped spinach
•¾ cup water
•½ cup extra virgin olive oil
•Roasted garlic pieces and baby tomato for garnish (optional)


Method

Pre heat the oven at 150 degree Celsius.

Mix the flax seed powder with water and keep it aside.

Combine flour, baking powder, baking soda, salt and herbs. Mix well. Add onion, garlic and spinach. Stir to combine. Add the flax seed mixture, water and olive oil and fold everything together. Do not over mix.

Bake for 25 to 30 minutes, cool in the tray for 5 minutes and then transfer them to the cooling rack.

Thanks
Kx

I have tried using tofu as an oil substitute before and did not get the results I was looking for. It acted more like an egg replacement, and did not provide enough liquid.

You might want to try a mash/purée, such as banana, applesauce, squash, sweet potato, etc. Also, I’ve had good luck with subbing soy yogurt for oil.

Keep us posted on how it turns out. The recipe looks yummy!

P.S. Kind of off topic, do you have a McDougall-friendly recipe for British scones? I’d like to have an afternoon tea with some compliant options.

Lyndzie wrote:I have tried using tofu as an oil substitute before and did not get the results I was looking for. It acted more like an egg replacement, and did not provide enough liquid.

You might want to try a mash/purée, such as banana, applesauce, squash, sweet potato, etc. Also, I’ve had good luck with subbing soy yogurt for oil.

Keep us posted on how it turns out. The recipe looks yummy!

P.S. Kind of off topic, do you have a McDougall-friendly recipe for British scones? I’d like to have an afternoon tea with some compliant options.

Hi Lyndzie

Haven't found a scone substitute yet. I'd like one too. I have (somewhere) got a recipe for "biscuits" as they are called over the pond. It came along with a load of free recipes for Thanksgiving from "Forks" I think. I'll look it out.

Kx

p.s. thanks for your advice above by the way. Will keep you posted.

KatherineUK wrote:

Lyndzie wrote:I have tried using tofu as an oil substitute before and did not get the results I was looking for. It acted more like an egg replacement, and did not provide enough liquid.

You might want to try a mash/purée, such as banana, applesauce, squash, sweet potato, etc. Also, I’ve had good luck with subbing soy yogurt for oil.

Keep us posted on how it turns out. The recipe looks yummy!

P.S. Kind of off topic, do you have a McDougall-friendly recipe for British scones? I’d like to have an afternoon tea with some compliant options.

Hi Lyndzie

Haven't found a scone substitute yet. I'd like one too. I have (somewhere) got a recipe for "biscuits" as they are called over the pond. It came along with a load of free recipes for Thanksgiving from "Forks" I think. I'll look it out.

Kx

p.s. thanks for your advice above by the way. Will keep you posted.

see: https://www.forksoverknives.com/recipes ... s.wgHCj4i4