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*EGG SUBSTITUTES




Source of Recipe


the web
ONE (1) egg equals any one of the following:

2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid

2 Tbs. water
1 Tbs. oil
½ tsp. baking powder

1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water

1 Tbs. gelatin or fruit pectin
3 Tbs. warm water

Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.

To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.

* Flaxseed is a wonderful source of Biomega Three Fatty acids that our bodies need and usually don’t get enough of.