Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (240 g ) unbleached white flour
- 1 cup (240 g) whole wheat pastry flour
- 1 tsp salt
- Ener-G egg replacer equivalent of 2 eggs
- 1 cup (240 ml ) soy milk
- 1 cup (240 ml) very cold water
- 2 Tbsp vegan margarine , melted
Directions
Preheat the oven to 425°F (210°C).
In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don’t overbeat.
Swirl the melted margarine around a shallow, 9x13-inch (22-32 cm) baking pan . Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top.
Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve.