Many folks have asked for alternatives to egg and dairy for baking projects, and egg substitutions top the list. Different recipes require various approaches; not all substitutes work interchangeably. Some replacements work for cookies and bars, others are good for the lighter batters of cakes and quick breads while others can also lend themselves to savory baking.
Excluded from this list are commercial, so-called 'egg-replacers' (such as Ener-G), as they are highly processed foods containing various chemicals. Insufficient studies have been done to verify the safety of these chemicals.
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Flax or Chia Seeds
Mix 1 tablespoon finely ground brown flax or white chia seed powder with 3 tablespoons of water. Whisk thoroughly and let sit for 5 minutes or so. Keep in mind that flax and chia are highly perishable once the seeds are ground.
To prevent oxidation and rancidity, freeze ground seed powder for up to 1 year. It's highly recommended that you buy whole seed and grind your own powder. Mini coffee grinders are perfect for this purpose, and allow you to grind your own fresh spices as well! This mixture is good for cookies and bars.
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Use 1/4 cup fruit puree per egg, and increase your leavening (baking soda and powder) by about 50%. You will generally need to bake your items longer. Keep in mind that banana will lend a distinct flavor to your recipe best for pumpkin, apple, banana bread, or other fruit-based desserts. Since they are dark in color, prunes are best for gingerbread, chocolate cakes, or other dark desserts. Fruit purees are most successful in cakes, quick bread, and bars.
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Vinegar and baking soda: 1 teaspoon soda mixed with 1 tablespoon of vinegar per egg. Use apple cider or white vinegar for best results, and make up the 1/4 cup rule with extra liquid. Mixing together all liquid ingredients (including oil) with the vinegar and baking soda creates an aerated, “fluffy” mixture to blend into your batter.