How to use an Egg Replacer with our Plant Based Range
Eggs are commonly used in most baking recipes. However, what do we do if we can't eat them, don’t like them, or make the choice not include them in our diet? How can you still enjoy the joys of baking cakes, cookies, pancakes, pizzas, etc.? There are many egg replacers around. To name a few...
- Orgran No Egg Replacer
- Chia 'Egg'
- Flax 'Egg'
- Aquafaba (the brine in canned chickpeas)
Orgran No Egg ReplacerOrgran No Egg Replacer is a powdered product that can be found in the supermarket or local health food stores. 5g (1 teaspoon) = 3.6g carbs.
To make 1 egg:
- Take 1 heaped teaspoon (4-5g) of Egg Replacer into a glass.
- Add 2 tablespoons (30-40g) of cold water.
- Stir with a fork to combine well until there are no lumps.
- Treat this as 1 egg in all our cookie recipes.
- Double the quantity for recipes calling for 2 eggs.
Chia 'Egg'This is simply chia seeds + water. The minimum sitting time is 15 minutes to let the chia seeds absorb all the water to create a gel-like paste, which binds the product together in place of a traditional egg. You can also make up a larger batch and leave in the fridge for 5 days if you do a lot of baking!
Method:Combine the 2 ingredients (chai seeds + water) in a glass, stirring well. Let it sit for at least 15 minutes. Use in your recipe calling for 1, 2 or 3 eggs. Nutritional information is shown for 1 Chia Egg.
1 Chia 'Egg'
- 1 tablespoon chia seeds (12g)
- 3 tablespoons water (38g)
- Total weight 50-60g = 1 egg
2 Chia 'Eggs'
- 2 tablespoons chia seeds (24g)
- 1/3 cup water (80g)
- Total weight 100-110G = 2 eggs
3 Chia 'Eggs'
- 3 tablespoons chia seeds (36g)
- 1/2 cup water (125g)
- Total weight 160-180G = 3 eggs