DATE OR APRICOT REPLACER:
12 oz. water 6 oz. dates, pitted or natural dried apricots Place in saucepan and boil until dates are soft. Leave to cool, blend in blender. Store in frig. 2 T. equals 1 egg Suitable for binding and bulking in waffles, pancakes, drop scones and heavier cakes. Not suitable where aeration is required.
SWEET POTATO OR TAPIOCA REPLACER:
1/3 cup cool water 1 tsp. sweet potato starch or tapioca starch or potato starch Combine in saucepan, stir till smooth. Bring to boil while stirring. As soon as it bubbles and thickens, remove from heat. Set aside to cool. Add to recipe in place of egg called for.
TOFU REPLACER:
1/4 cup for each egg replaced Good as a binder.
ARROWROOT OR TARO REPLACER:
1/3 cup cool water 1 tsp. arrowroot starch or taro starch Combine in saucepan, stir till smooth. Bring to boil while stirring. As soon as it bubbles and thickens, remove from heat. Set aside to cool. Add to recipe in place of egg called for.
FRUIT REPLACER:
1/4 cup fruit puree 2 T. oil Add both the puree and oil to a recipe instead of one egg. This is most appropriate for muffins, pancakes or other quickbreads. It will sweeten your end product slightly.
FLAXSEED REPLACER:
1/3 cup water 1 T. whole flaxseed Place in saucepan. Bring to boil, reduce heat so mixture bubbles slowly. Cook for 5 min, or until mixture is consistency of a raw egg white. Life out flaxseeds if you wish. Do not use too high a heat or mixture will become thick and gummy. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but it will not leaven like eggs for souffles or sponge cakes. This recipe makes enough to substitute for one egg.