Egg-Free Baking

Thursday, January 07, 2010

There are many different ways to replace eggs while baking. I meant to share this during the holidays, but better late than never, right?

This info comes from a blurb in a Vegetarian Times magazine from a couple of months ago. They "asked-a-chef," for egg-free baking tips, and Tanya Petrovna answered:

* Substitute 1/4 cup coconut milk per egg. "Because of coconut milk's natural fat content, you don't need to add oil to make up for the missing egg fat."

* Puree' 1 tablespoon raw flaxseed in a blender with 1/4 cup water per egg. "This provides a nice gooey texture to help bind ingredients, as an egg does."

* Stir 1 teaspoon sunflower or canola oil, cashew or almond butter, or tahini into soymilk -- 1/4 cup per egg. "Recommended for cookie recipes!"

* Blend silken tofu - 1/4 cup per egg - in a blender with the recipe's liquid ingredients. "This works best for baked goods with a denser texture, such as a chocolate or carrot cake. For a creamier texture, mix equal parts silken tofu and vegan cream cheese."

+ Add dried fruit, such as apricots or plums, to a saucepan with equal amounts of water, and simmer for 10-15 minutes, then puree'. Substitute 1/4 cup of puree' per egg. "Any remainder doubles as a jam or dessert topping."

Of course, you can also use Ener-G Egg Replacer or, my personal go-to, 1 Tablespoon of cornstarch per egg.
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Member Comments About This Blog Post
    Thanks for the tips! Like you, I'm a huge fan of 1 tbsp cornstarch + 3 tbsp water. Works like a charm in baked goods every time!
    2938 days ago
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