Originally Posted by kdmama33
Ah yes, I think you're right about the soy. I remember that from my reading now.
Yes, we use coconut oil, too. And sometimes the Spectrum palm oil shortening I mentioned.
|To make the flax seed substitute, combine 1 TBS of ground flax seed with 3 TBS of water for each egg white you need. Mix it well and let the mixture sit for 1 to 2 minutes. Add to the recipe as you would an egg.|
Originally Posted by PumpkinSeeds
OMG they don't have that pumpkin puree in a can here. You know the one you use to make pumpkin pie. Oh dear the last couple of weeks I've been craving that nasty Libby's brand (I think it was called Libby's) pumpkin puree.