Sunday, April 11, 2010

Baking Without Eggs???

One of the most difficult things for me to figure out when transitioning to vegan was baking without eggs. Luckily, I found that it isn't really that difficult - you just need to know what to replace it with. So here are some guidelines to help you out.

Flax Seeds

1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. Flax work best in pancakes, and whole grain baking.

Silken Tofu

1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy. Tofu works best for brownies.

Ener-G Egg Replacer

1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg.


1/2 banana blended until smooth or mashed well= 1 egg. Bananas work best for breads, muffins, cakes, pancakes.

As always, if you have any questions please feel free to email us at

Happy Baking!

Jessie and Jaime

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