Monday Mention ... Egg Substitutes

There are times when I'm low on eggs and want to conserve them so I don't have to go out to the store right then (or the farmers market that is only once a week) or I don't have enough eggs for a recipe, or I just want to experiment with other nutritional ideas that are available. The more you play with ideas the easier it becomes second nature when you want to create something with leftovers or needing to substitute for whatever your making/baking. There are other reasons to not use eggs, like eating vegan, you have a allergy or sensitivity to eggs or you have trouble with soy ( see my post on soyfree eggs http://whole-food-living.blogspot.com/2014/09/monday-mention-soy-free-eggs.html )

*Here is a link for eggless recipes - http://www.egglesscooking.com/egg-substitutes/

*The original source of the list below - http://www.theholisticingredient.com/blogs/wholesome-living/13568994-easy-egg-substitutions-a-how-to-guide

1 Egg Equals:	Best in:	Notes.
1/2 banana, mashed	Pancakes, cakes, breads	Very ripe bananas will add sweetness
1/4 cup applesauce or 1/4 cup ripe mashed pears	Breads, cakes, brownies	Avoid using more than 1/4 cup total in any recipe
1/4 cup natural or Greek yoghurt	Brownies, smoothies	Can cause final product to be heavier
2.5 tablespoons ground flax mixed with 3 tablespoons water, set in fridge for 10 minutes	Granola bars, smoothies	Adds earthy, nutty taste and chewy texture
1 tablespoon coconut oil mixed with 2 teaspoons baking powder & 2 teaspoons water	Gluten free baking	Adds fat to the recipe, can be tricky to work with
1 tablespoon chia seeds mixed with 3 tablespoons water, set in fridge for 10 minutes	Smoothies, baked goods	Binds and thickens
1/4 cup pureed prunes (or any high pectin fruit)	Breads, cakes, brownies	Adds sweetness to recipe
1/4 cup pumpkin, mashed (canned works well, choose BPA free cans)	Breads, brownies	Can be heavy
1/4 cup potato, cooked and mashed (sweet potato might be yum!)	Savoury dishes	Can be heavy
1 tablespoon agar mixed with 1 tablespoon water, whipped and chilled	Gluten free baking	Used to replace egg white only
1 tablespoon gelatin dissolved in 1 tablespoon cold water, add 2 tablespoons boiling water, beat vigorously until frothy	Gluten free baking	Binds and thickens