Sunday, December 28, 2008

Egg substitutes

Another piece of paper I found in the pile:

Substitute for 1 egg when baking:

1/2 of a very ripe banana

1/2 tsp ground/milled flaxseed in 1/4 cup warm water, stirred until gooey (it really does start seeming like egg whites, and this provides omega-3 fatty acids without needing to eat fish)

1/4 cup applesauce

I've never tried the banana, but I do use the other two options with great success, especially applesauce in sweet breads, such as banana, zucchini or cranberry-apple, that I make entirely vegan (the applesauce helps make and keep them moist) and flaxseed as a partial egg substitute in brownies (I just cut back the number of eggs and substitute flaxseed for the missing ones). I wouldn't try them in cookies or pumpkin pie filling... just don't think they'd do as well in those. But, please let me know if they work for you in other things.


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