We understand that many people have egg allergies or choose to avoid eating animal products (paleo vegans?). As with any egg substitute, the result may not be exactly the same, but it’s still delicious and nutritious!
We have 3 vegan options and 1 non vegan.
Aquafaba, Chia and Flaxseed eggs
Aquafaba – Use 3 tbsp’s of aquafaba (organic and no salt added chickpea juice from a tin) per egg and whip it up like egg whites then fold it through the mixture at the end after you have added the fruit or chocolate.
Flax seeds and chis seeds both have rich anti-inflammatory Omega-3 content and are a quick and easy egg replacement perfect for vegans or those allergic to eggs.
Mix 1 tbsp (measure after grinding) ground flax seeds or chia seeds with 3 tbsp of hot water. Set aside for 4 min (up to 15 minutes if using cold water) to allow the mixture to thicken. Once thickened, you can add 1/4 tsp of baking powder and combine with muffin mix.
Yogurt also makes a great egg replacement if you do not have issues with dairy. Just use 1/4 cup of yogurt to replace the egg in the mix.
Or you can make an egg replacement with gelatin (from Delicious Obsessions)
1 tbsp. grass-fed /pastured gelatin
1 tbsp. lukewarm water
2 tbsp. hot water
Mix the gelatin and 1 tbsp. of warm water together until the gelatin is wet. It will be a bit fluffy looking. Pour 2 tbsp. of hot water over the mixture and whisk vigorously. You will see the gelatin start to dissolve and it will turn into a thick, sticky paste. Let the gelatin “egg” sit for a 2-3 minutes and then add to whatever you are making. Stir in until well combined and proceed as normal with the recipe
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