Are you looking for an inventive clever approach for egg replacements?!!? Using alternatives such as chickpea flour, flax seed and chia seeds, you can turn your favorite recipes into something serving Vegan diners, those with allergies, raw dough application and more cost savings.
Here are some great ideas and recipes on our favorite egg replacements!
Ground Flax Seed
Ground flax seed is an excellent substitution for eggs in baking recipes. Simply mix 1 tablespoon of ground flax meal with 3 tablespoons of water in a bowl until it turns into a thick paste. This concoction makes an amazing egg substitute that works wonders in so many dishes.
Chia seeds are another stellar alternative for replacing eggs in various recipes. Make sure to grind the chia seeds first before adding them to any dish – this will result in a better texture and consistency when baked. To replace one egg, use 1 tablespoon of grounded chia seed mixed with 3 tablespoons of water. Allow the mixture to sit for a few minutes until it becomes gelatinous before adding it to any recipe.
For those looking for ingredients easily found on the shelf, applesauce is another great substitute for eggs! To replace one egg, use 1/4 cup of unsweetened applesauce and add it directly into your batter or dough. Easy peasy!
Using these simple yet flavorful egg replacements isn’t just easy on the wallet -it’s also an amazing way to get creative in the kitchen while still following the lead of experienced master chefs! So why not give it a try yourself? Want to learn our favorite replacement recipe?
Checkout our recipe for Egg Replacement Mix!
This recipe replaces approximately 3 large eggs.
Recipe Yield 176.5 g.
To replace 1 egg, mix 21g of the powder with 32g of water.
Recipe and Directions
Ingredients (in grams):
118g chickpea flour
18g nutritional yeast
5.5g baking soda
2.4g kosher salt
25.6g tapioca starch
In a bowl, mix together the chickpea flour, nutritional yeast, baking soda, and salt.
Add in the tapioca starch and stir until everything is well combined.
Store the powder in an airtight container for up to 3 months.
To use as an egg replacement, mix 21g of the powder with 32g of water and whisk together until it has reached a smooth consistency similar to that of eggs.