Olivia & John, via Pretty In Pink @ Tumblr
Five Alternatives To Eggs In Baking That Aren’t Ener-G Egg Replacer
2 tbsp + 3 tbsp water, mixed well and set aside for five minutes = 1 egg
Especially good for: muffins, breads, pancakes
Ground flaxseeds are one of the most nutrient-packed foods on the planet.
♥ rich in all of the B vitamins – aside from B12 – including thiamine (B1), riboflavin (B2), niacin (B3) and folic acid (B9).
♥ high in omega-3, fibre, protein and antioxidants like lignan
♥ a source of a whole bunch of minerals, including manganese, magnesium, calcium, zinc, potassium, selenium and iron.
1/2 ripe banana, mashed very well = 1 egg
Especially good for: muffins, pancakes, brownies
Bananas help keep things moist, and also add a lil sweetness to proceedings. They are an awesome source of potassium, fibre, vitamin B6 and vitamin C.
3 tbsp = 1 egg
Especially good for: cakes, slices, brownies & bars
Like banana, apple sauce helps keep baking moist and delicious. For a lighter texture, incorporate an extra 1/2 tsp of baking powder into the recipe.
1 tbsp + 2 tbsp water, mixed well and set aside for five minutes = 1 egg
Especially good for: breads
The longer the husks sit in water, the more they become “eggy”.
1/4 cup, blended until very smooth = 1 egg
Especially good for: cheesecake, puddings, cakes, brownies
Perfect for dense, rich recipes.
Silken tofu can also be used to make toppings that rule, as in Vegan Chocolate Cupcakes with Chocolate Mousse Topping (omg!).
Or you can go without any of the above options and still make something that tastes incredible, a la Vegan Strawberry Pancakes, Vegan Golden Vanilla Cupcakes, Strawberry Lava Brownies and the irresistibly named Bramblewood Blackberry Pie.