I am seeing more and more people who are on “egg-free” diets for a period of time– here are some ways to get around the egg-free zone when baking by using this egg substitute.

1 egg is normally about 1/4 cup of liquid

  • 1 Tbsp finely ground flaxseeds blended with 3 Tbsp water or herb tea until frothy/thick (about 15 mins)
    • If you make a large batch, will last approx 3 days in fridge.
    • Rule of thumb is 1 part ground flax to 3 parts liquid.
  • 1/2 cup applesauce or mashed banana + 1/2 tsp baking powder
  • 1/4 c soft tofu, blended with the liquid in the recipe
  • 1 tsp “Ener-G” Egg Replacer beaten with 2 Tbsp water or herb tea
  • 2 Tbsp flour + 1/2  tsp vegetable oil + 1/2 tsp. baking powder beaten with 2 Tbsp water or herb tea
print