Egg Substitutes:
- ¼ cup applesauce/fruit purees (unsweetened preferred)
- Flaxseed 1 tablespoon in 3 tb of water- best for bread and muffin recipes
- ¼ cup canned pumpkin or squash
- ¼ cup mashed banana
- ¼ cup Aquafaba (canned chickpea liquid) great egg white substitute
- ¼ cup yogurt or sour cream
- 1 tablespoon of cornstarch plus 3 tb of liquid used in cream pies or pudding not recommended for bread
- ¼ cup silken tofu
Bread Substitutes and Tips:
- Use sourdough discard in yeast recipes as well without needing to wait for starter to be active
- Swap ¼ up to ⅓ of white flour bread recipe with whole wheat, spelt, buckwheat, einkorn flour to have minimal changes in final loaf structure. test below comparing all white to 1/3 rye to 1/3 spelt flour.
- Bread recipes can vary greatly by location and volume. It is best to measure ingredients using a scale.
- To extend proofing time, place bread in the refrigerator covered in plastic wrap and let rise the next day on the counter for when you have time to bake.
Cookie Substitutes and Tips:
- Use a scale for accurate results browning butter can add a depth of flavor to any of your cookies or desserts but you may need a tsp or two of liquid due to loss of water when browning
- Light brown sugar and dark brown sugar can be made by adding molasses to white sugar. Simply rub a few tablespoons of molasses to white brown sugar to get the desired brown sugar depth you would like.
- Freeze cookie dough in leftover egg cartons so that way they are already portioned into 3 tablespoon sizes.
- Defrost cookie dough in the fridge overnight to reduce cookies from not spreading evenly.
Sweetener Substitution:
- 1 cup sugar = 3/4 cup maple syrup
- 1 cup sugar = 3/4 cup honey
- 1 cup sugar = 1 tsp stevia
- 1 cup sugar = 1 cup medjool date paste ( note you may need to add more liquid or fat due to fiber in dates drying out baked goods)
