But oatmeal has fiber and I thought people liked fiber in their internet.
Secret Panel HERE 🍪 https://tapas.io/episode/2591128
(Originally published earlier today on mastodon.social)
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I gotcha!Velora was her name, and this recipe was from Gladys, 1950
1 C shortening
1 C white sugar
1 C brown sugar
2 whole eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 C flour
2 C quick oats
2 C rice krispies
1 C coconut (flake)
cream together shortening, sugarsadd vanilla and mix until smoothsift together b powder, b soda & flour, saltadd this to mix until creamadd oats, rice krispies, coconutmix thoroughlywill be crumbly, shape by hand into ballsbake 350f
Some notes, you may be able to use use vegan butter and omit eggs to make vegan.never made it like that but i do with chocolate chip cookies and they are fine.
Ive made these without coconut. they are thin and crispy, and delicious
Great!I have no aversion to coconut, just never really had/keep it on hand for baking.
I have used a lot of egg substitutes making my desserts vegan for our guest, and eventually just omitted eggs all together (with a little water and a bit more baking soda) because sourcing the egg substitute/cost was a pain in the ass.
The challenge for me is to take some of her recipes and update them, and see if I can make them vegan- like her 1932 gingerbread recipe which calls for lard-which is readily available but we offer a lot of vegan options so converting them while staying true to the dessert (and flavor!) is the goal.
That is one of the good egg replaces, especially for baking (I used a lot less than the recommended quantity).
The sourcing here is spotty and unreliable, so I used a lot of different ones. One was just garbanzo flour and a couple different starches …which got me on to alternatives because 1C of garbo flour for 3€ is ridiculous.
How about using lemon as the acid in the meringue? (lemon meringue pie?)