Egg Substitute II
Because the coconut oil is so thick, you'll need a food processor or strong blender for this recipe.
INGREDIENTS | MAKES enough to substitute for 6 eggs; Two and a half tablespoons substitute for 1 egg
- 5 tablespoons powdered vegan egg replacer
- 9 tablespoons water
- 3 tablespoons coconut oil
Combine egg replacer, half of the water, and the coconut oil in food processor or blender; process or blend until well mixed and frothy.
With motor running, gradually add remaining water; process until well blended. Store in refrigerator up to four days.
Calories: 121.55
Fat: 8.64 grams
Saturated Fat: 6.42 grams
Carbohydrates: 3.09 grams
Sodium: 113.40 mg
Other Egg Replacers
Other egg replacers for using in baking include ripe mashed bananas (about 2–3 tablespoons of mashed banana per egg); ¼ cup dairy-free vegan mayonnaise; or a combination of soy powder and water, cornstarch and water, or gelatin and water in a 1:2 ratio. Eggs add moisture, contribute protein, and add to the structure of baked products.
