Egg Substitutes!

Now, this is a tricky one... as eggs do different things in each item they are found in. Sometimes it's making it fluffy, sometimes it's acting like the glue to hold things together, sometimes is the flavor it's self. There are myriad ways eggs can be used so each time you need to substitute them for something, the substitute will be different because of the need. I can tell you from experience, you cannot substitute the egg in pancakes with applesauce. The result is disastrous, and quite disgusting actually. So... here they are. :) I'll put more example of how to use them below.

Option 1: Ener-G egg sub: Great little egg sub found at your local "health" food store (whole foods or the like).
*Mix as directed on the box

Option 2: Bananas
*1/2 large or 1 small banana mashed to each egg

Option 3: applesauce
*1 egg- 1/4 cup applesauce PLUS 1/2 teaspoon Baking Powder

Option 4: 2 tbsp flour, 1/2 tbsp shortening, 1/2 tsp baking powder, 2 tsp water
*per egg needed

Ener-G egg subs can be used in everything, but they are expensive. If you need something to turn out the closest it can flavor and texture wise, I would recommend these first.

Bananas work GREAT in muffins. We have a lovely recipe that I'll post sometime soon for blueberry muffins. Since we substituted the eggs for bananas, they ended up being blueberry banana muffins, but were very yummy, and flavorful!

Applesauce can be used in items, where you would like there to be as much moisture as possible. This one is so much more of a trial and error for me. Though it's a very healthy, and viable, option it is hard to say exactly how it will turn out. :)

The mixture in option 4 is what is most often used for cakes, and scones and the like. Though it is not as healthy, it does not add flavor, or have a tendency to change the texture of the baked good. :)

Well, that is it for now. Hope it's helping!
Love, The Allergy Momma!

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