I love a baking challenge. I like the idea of being able to take a favorite recipe and share it with people who have special dietary needs. Whether you're allergic to eggs or are vegan, this little combo has proven to work well for all baked goods.
Egg Substitute
(for baked goods -- per egg)
2 Tbsp liquid (I usually use coconut or rice milk)
2 Tbsp flour
1/2 Tbsp shortening
1/2 tsp baking powder
We have been fighting with egg substitutes for eons in my family! For moist baked goods, applesauce actually works pretty well - although we always add xanthan gum, just in case. I will have to give this recipe a try, as well. Thank you! :)
ReplyDeleteI generally just use flax seed, but for recipes where flax seed would be to strong or just look wrong I'll give this one a try.
ReplyDeleteMountainLight - Thank you for reading! I'm pretty sure you've had cookies using this recipe at some point. ;)
ReplyDeleteSpenc - I haven't used flax seed at all. I'll have to look into that one too. Thanks for sharing that.