In my search for egg and soy free foods I have come across a few tips for baking. My current go to is for replacing eggs in baking. As the title suggests. Not to be obvious or anything.
So, here's whatcha do. For every egg, mix together one (1) tablespoon of flax meal with three (3) tablespoons of water.
I've found that letting the mixture sit for a few minutes helps the flax and water combine and results in a fluffier baked good. I've used this in:
cookies (no eggs = no salmonella = eating cookie dough = happy me!)
All have turned out perfectly delicious.
Do you have any substitution tips? Share!