You have an egg allergy, or maybe you just forgot to get eggs at the grocery store. Well, you’re in luck, because there’s four egg substitutions you probably already have in your pantry.
You can download a free printable chart of these substitutions along with gluten-free flour alternatives, seasonal eating charts, and more all for free by signing up for my newsletter. I’d love to have you as part of the flourish crew! 🙂
This post contains affiliate links. I may receive a small commission if you make a purchase using one of my links, at no extra cost to you. Thanks for supporting PurelyFlourish.com. 🙂
1. APPLE SAUCE
To substitute one medium egg, you can use 1/4 cup (60mL) of unsweetened apple sauce. It will add a hint of sweetness to the recipe.
*Make sure the apple sauce you buy has no artificial additives or added sugars!
**It’s always best to get apples and apple products USDA Organic, because of the pesticides used while growing them. Apples are currently #5 on the EWG’s Dirty Dozen List for 2019.
You can download a free printable Dirty Dozen and Clean Fifteen chart by signing up for my newsletter!
2. CHIA SEEDS
Did you know that chia seeds are an awesome source of plant based omega 3 fatty acids? They’re also really high in protein and iron!
3. FLAX SEEDS
“Flax eggs” are very common in the plant-based community. It’s very similar to the chia mixture, but one less tablespoon of water. So to make your flax egg you will need 1 tablespoon of ground flax seeds + 3 tablespoons of warm water.
*Whole flax seeds will not work. You can use a coffee grinder or blender to grind the seeds if need be.
Flax seeds are also a great source of omega 3’s!
To use a mashed banana as a replacement, simply mash 1/2 a medium-sized banana and add to your recipe. The banana adds some sweetness. This works extremely well in pancake recipes!
Try to find Fair-Trade Certified and Rainforest Alliance Certified banana’s if possible. They’re actually quite easy to find these days at most grocery stores. Just check the stickers. 🙂 Bananas that are certified in those two organizations are commonly USDA Organic as well. So it’s a win-win for everybody!
Please note that if your recipe calls for more than two eggs, the substitute might not be as effective. But hey, baking is all fun in trial and error, right? 😉
Comment below and let me know, which of these egg substitutions have you tried? What’s your favorite?