I usually just do without eggs when it comes to vegan baking. But, for the most part, this limits me to recipes that don’t call for eggs. I’d love to be able to throw open my baking possibilities and just substitute (like I do with recipes that call for cheese). Thanks to Sayward over at Bonzai Aphrodite, now I think I can!
I had heard that some flax seed-water mixture can serve as a fine substitute for eggs. But, much like all things related to baking - there’s a precise method to getting it - and, therefore, your desired baked treats - right.
In this post, Sayward takes us step-by-step through the process of creating the perfect flax “egg” - with photos. Check it out: How to Make a Flax “Egg.”
What tricks do you use for vegan baking?