With egg prices going up, many people are opting for alternatives due to various reasons—whether it’s allergies, following a vegan diet, or simply not caring for eggs. Luckily, there are plenty of egg substitutes available, whether you’re cooking or baking.
Linda called yesterday and mentioned that it might be a fun idea to talk about egg-free dessert recipes or to get our Focus Fox Valley listeners to chime in with anything they make that is “egg free.” I loved this idea! So here comes an “egg-cellent” segment, without eggs.
First that egg substitute: A Flax Seed “Egg.”
Listener Kelly says, “I substitute eggs in all baked goods with ground flaxseed. 1 tablespoon flax to 3 tablespoons water = 1 egg.” This was the exact recipe I found too!
Here’s what you’ll need,
- 1 Tbsp Flaxseed Meal or Golden Flaxseed Meal
- 3 Tbsp Water
Simply Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Add this ingredient to your recipe as you would an egg. Double the formula for two eggs, triple it for three, and so on.
Another fun recipe to experiment with is the Soda + Cake Mix combination.
Simply stir together the soda and cake mix and follow the mix’s baking instructions for the size of the pan and cook time. The end result will be a “delightfully light and fluffy cake with minimal effort,” YUM. Okay!
Some delicious soda and cake mix pairings that I found on All Recipes included,
- Coca Cola + Chocolate Cake Mix
- Sprite + Yellow Cake Mix
- Dr. Pepper + Red Velvet Cake Mix
- A&W Cream Soda + Vanilla Cake Mix
- Barq’s Root Beer + Spice Cake Mix
- Canada Dry Ginger Ale + Carrot Cake Mix
- Mountain Dew + Lemon Cake Mix
- Fanta Strawberry + Strawberry Cake Mix
- Sierra Mist + Butter Pecan Cake Mix
- Pibb Xtra + Devil’s Food Cake
Have you ever tried Black Bean Brownies?
This Food Network recipe only uses TWO ingredients (and neither of them are eggs!)
- One 18.3-ounce package fudge brownie mix
- One 15.25-ounce can black beans
Heat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan with nonstick cooking spray. Puree the undrained black beans and their liquid in a food processor until smooth. Put the brownie mix and pureed beans in a large bowl and beat with an electric mixer until combined, about 2 minutes. Transfer the batter to the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Let cool on a wire rack and cut into squares.
Finally, how about something for breakfast that doesn’t use eggs? I love making a big batch of pancakes for my kids. This applesauce pancake recipe is a delicious option!
CINNAMON APPLESAUCE PANCAKES by Julie | The Simple Veganista
- 1 1/2 cups flour (light spelt or unbleached all-purpose)
- 2 tablespoons sugar (coconut or organic pure cane)
- 2 heaping teaspoons baking powder
- 3/4 teaspoon cinnamon
- pinch of nutmeg
- pinch of mineral salt
- 1 1/4 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (divided), for greasing
Preheat: Heat griddle as per instructions or if using a large skillet heat over medium to medium-high heat. Meanwhile, preheat oven to 200 degrees F, and place a baking sheet on the middle rack while oven is heating.
Prepare: In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to swell up a bit due to the baking powder, this is normal.
[Bob’s Red Mill][All Recipes][Food Network][The Simple Veganista]
