My fellow American hobby bakers, demoralized by egg prices and scarcity and how you will make the American apple pie or the chocolate chip cookie, fear not. I have spent many years turning regular baking recipes vegan for my corrupt and traitorous sister who last week ate a salmon cream cheesed roll. There are many, many substitutes for eggs including but not limited to:
Mashed banana: best added to compliment flavors of whatever it is you’re baking (peanut butter, chocolate) make sure it’s MUSHY and ripe
Apple sauce: again, best with complimentary flavors (cinnamon, brown sugar) use unsweetened and have the rest as a snack
The big boy champ, ground flaxseed: flavorless, though it does darken your batter/ dough a bit. Bags found next to cornstarch and almond meal, etc. Instructions on how to use right on the bag! Make sure to let the flaxseed water combo sit in a separate bowl until it has the consistency of mucus 👍
Now with all of these you MUST add a bit more leavener, they don’t have the lil bit of lift eggs give, so make sure you add a touch more baking powder. Sort of ok for brownies and cookies if you want them a bit more dense but KEY for cakes, quick breads, muffins and other things like that or she is gonna be SQUIDGY 🫡
I’ve got one that works very well in most cookies, cakes, muffins, quickbreads, and similar. It came out of the Student’s Vegetarian Cookbook circa 2004,and I’ve been using it when baking for friends who are vegan, have egg allergies, or just when I’ve run out of eggs ever since.
Ingredients (per egg you’re replacing)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbs flour (gluten free flour blends work just fine)
- 3 tbs water
Combine dry ingredients in small bowl. Add water. Stir well and not be alarmed when it fizzes up. Add it to the thing you are baking immediately – do not make in advance.