Egg-free Baking Substitutes
Baking with food substitutes is something we excel in at Voyaging Foods. All of our recipes were created with nutrient-dense ingredients that were “upgraded” or substituted for something else.
For example, we created a cookie for people with egg allergies (even though non-allergy consumers love them too!). There are several egg-free baking substitutes and different options for making tasty meals without using eggs or dairy.
Here are some tips for baking with natural egg substitutes:
- As the recipe developer, I like to use chia and pureed fruits in the Voyaging Foods kitchen.
- The added fiber and omega-3 from chia is a simple way to “sneak” in more nutritious ingredients in meals and treats.
- I also use applesauce + baking powder as an egg replacement, mostly in our banana and pumpkin quick-bread recipes.
How does it work?
Take 1 tablespoon of chia seed and add 3 tablespoons of hot water in a bowl. Let it sit for about 5-10 minutes. Stir the water and chia seeds together to form a chia gel that will be used as the egg replacement.
Chia Seed Substitute for Egg
Ingredients will yield 1 egg:
- 1 Tablespoon Chia seeds (White chia seeds preferable unless using chocolate or other dark colored foods.
- 3 Tablespoons purified hot water
Directions:
{* Tip} Use a spice grinder to minimize the size and appearance of the seeds in a recipe if you have little-inspecting eyes trying to uncover ingredients they may not like!
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