// 845.371.2222 113 Aquafaba The magical ingredient known as aquafaba is simply the liquid from canned chickpeas. It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue. 3 tablespoons aquafaba = 1 egg Vegetable Oil + Baking Powder + Water This easy substitute uses kitchen staples you likely already have on hand. It’s ideal for recipes where eggs are the only leavener, such as quick breads like muffins. 1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg Mashed Banana A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won’t help your baked goods rise, but it will provide lots of moisture. 1/4 cup mashed banana = 1 egg Flax Seeds + Warm Water Have you ever heard the term “flax egg” or maybe you’ve seen it referred to as “flegg.” No matter what you call it, this swap is a no brainer. When the ground flax seeds and water combine, it creates a thick mixture that’s similar in texture to eggs. 1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg Applesauce Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored, just cut back on other sweeteners in the recipe. 1/4 cup unsweetened plain applesauce = 1 egg Yogurt If dairy is not an issue, then using yogurt in place of eggs is ideal for baked goods where there’s another leavening agent at work. It’ll help with binding and moisture. Make sure to clearly show that the finished product is “dairy”. 1/4 cup yogurt = 1 egg Chia Seed + Water Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg. 1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg
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