One of the most common allergens after dairy and peanuts eggs are often thought to be a
necessity in baking. But what eggs do contribute to your sweets-fat flavour structure
fluffiness moisture-can actually be found in countless alternative ingredients that are easy
to find. And with meticulous experimentation Mimi Council has tested them all: aquafaba (the
liquid in a can of chickpeas) for fluffiness yoghurt for flavour and structure corn-starch
for thick and creamy custards and more. Explaining the role that eggs-and other powerhouse
ingredients-play in baking Mimi ensures that readers understand exactly how and why her
recipes work. From classics like Blueberry Muffins and Chocolate Chip Cookies to original
creations like Orange Cardamom Loaf Cake Lemon Poppy Seed Biscotti and Raspberry Rhubarb Tart
these desserts are flawless. Colourful photographs and easy substitutions for vegan
gluten-free and nut-free bakes make this book a diet-friendly delight.
