A popular vegan egg substitute, made by combining ground flax seeds with water, providing binding properties for sweet treats like cookies and brownies.
A suitable substitute, full of strong banana flavour, where 1 egg is equivalent to ½ banana.
A versatile egg substitute in savory and sweet dishes like vegan cheesecake and chocolate mousse, but requires smooth whipping and baking powder or bicarb soda for optimal baking.
A versatile egg substitute for vegan baking, offering a sweet, smooth texture and vibrant color, and can be purchased ready-made or made from scratch.
A plant-derived powder, acts as a gelling agent similar to gelatin, but may have a firmer texture than regular eggs.
Chia seeds, like flax seeds, can thicken smoothies and vegan bakes with their gel-like texture, making them a versatile binder for various recipes.
Swap eggs for coconut, soya, or Greek yogurt for moisture in bakes, adding subtle flavor and binding ingredients. Bake for extra 10-12 minutes for full cooking.