JAM MOMENTS
I have no formal training simply a lifelong interest in cooking and catering to family and friends dietry needs. It was at their urging Eggfree Baking came about.
You don’t need to be an accomplished cook to make these recipes.
One of my aims was to make them as simple as possible. Few of the recipes require butter, or alternative, to be creamed with the sugar and there’s definitely no eggs needing to be beaten in.
Dress the cakes to suit the occasion IE: dusted with icing sugar for the family; frosted or dressed with fruit and cream for more formal and festive occasions. I subscribe to the KISS principle when decorating cakes – keep it simple.
Another aim was to use ingredients that are normally found in pantries. But having said that, I now stock Greek yoghurt and one or two other ingredients that I didn’t before.
A further aim was to dispel the myth that to bake eggfree is in some way depriving youself.
We tend to focus on what we can’t eat when first faced with eating egglessly instead of turning it into a positive – what we can eat. Surprisingly, quite a lot in the baking line.
This book is about providing solutions to the, “there’s nothing I can eat now,” syndrome. A bit like, “I’ve got nothing to wear”, when you’ve got a wardrobe crammed with clothes.
Using my recipes you can be part of the new tradition and make these great cakes and bakes with eye appeal, that are delicious to eat, and (surprise!) just happen to be eggless. Simply put, we are conditioned to eating eggs.
Make any of the recipes from the Cakes, Pies, Tarts and Cheesecakes, or Dessert cakes section and take them to a party or family gathering and watch the guests devour them with relish. Do wait until they’re on their second helping before telling them they are eggless. Many will not believe you’re telling the truth.
Not only will you get a buzz from creating these cakes or bakes but the family will be impressed with your culinary efforts.
My mechanical engineer son, Bruce, is the photographer and grandson, Steven, is the website designer. I am indebted to them because without their enthusiastic encouragement this venture would never have got off the ground.
PS: So far I haven’t found a way of making choux pastry or pavlova that appear at every party occasion here in New Zealand – but I’m working on it. I have conquered meringues, yay!