Garbanzos for Thickening
(Good for loaves and casseroles)

Soak overnight in water to cover: (Approximately 1 c dry garbanzos in 3 cups
water).

Puree: 1 cup soaked garbanzos, 2/3 cup water

Blend very smooth. To use: 1/2 cup slurry = 1 egg

For soft custard texture--use 6 Tablespoons slurry per cup of liquid.
For regular texture--use 9 Tablespoons per cup of liquid.
For very firm texture--use 12 Tablespoons per cup of liquid.
Bake until center is done.

"Lady M" > wrote in message
...
>I am looking for a good binding to use instead of eggs. Jenny is a vega.
> I want to put it in a walnut loaf. with veggie gravy.
>
> Thank you
> Mary Ann