Eggs are what hold all the ingredients together when cooking and baking so it can be tricky finding an egg substitute. But, have no fear – you can find tasty egg replacers in the form of chickpea flour, mashed bananas, arrowroot powder, flax meal, chia seeds and silken tofu.

Egg Replacements in Recipes

1 Large Egg Equals:

  • 1 Tbsp. ground flaxseeds mixed with 3 Tbsp. warm water. Let stand for 1 minute.
  • 1/4 cup applesauce
  • 1/2 medium banana, mashed
  • 3 1/2 Tbsp. gelatin blend (To Make Gelatin: Dissolve 2 tsp. gelatin in 1 cup of boiling water). Use 3 1/2 Tbsp. of this mixture for each egg the recipe calls for.
  • 1/4 cup yogurt (for muffins, eggs and bars)
  • 4 oz. baby food (pureed fruit or vegetable)
  • 1/3 cup canned pumpkin (for muffins, eggs and brownies)
  • 1/4 cup silken organic tofu (this is soy, so if you have a soy allergy, please do not use tofu)
  • 1 Tbsp. arrowroot powder mixed with 3 Tbsp. water
  • 1/4 cup chickpea flour mixed with 1/4 cup water or dairy-free milk
  • 1 Tbsp. white chia seeds mixed with 3 Tbsp. warm water. Mix and let stand for 10-15 minutes.

What do you use to replace eggs in your recipes?

It is essential to work with a nutritionist and an Integrative M.D. because I am sharing general information that is not intended to be medical advice. This information is only given for informational purposes.

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