Thursday, March 11, 2010

Egg Replacers

I love to find recipes without any eggs. We have no allergies to them, especially when they are baked into cakes & cookies! It is just fun to mess with my husband's taste buds! He is your image of a frenchman who loves good cakes... cream, sugar and butter please~! I have found some good replacements. They most often work, but not always. So don't try them for the first time if you are baking for 20! I got these from an old Vegetarian Times!

1/4cup coconut milk per egg.
Coconut milk naturally has a high fat content, so you don't need to add extra oil. It will add flavor.

1 tablespoon flax meal or 1 tablespoon flax seed pureed with 1/4 cup water
If you choose the flax you may have to add a bit more liquid to your batter if you are baking. Do this at the end. I have used this in meatballs to get them to stick togther!
Watch out for adding too much sharp-nutty flavor. You recipe needs to have enough flavor to mask the taste.

1 tablespoon vegetable oil, almond butter or tahini mixed into 1/4 cup soy milk.
Great in cookie recipes. Most of the cookie recipes on this blog are no-egg. As a matter of fact, I will post our favorite right now!

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