By DailyHealthPost

6 Paleo Egg Replacements To Use In Your Baked Goods

egg replacements

Paleo Egg Replacements To Use In Your Baked GoodsEggs are the foundation of healthy cooking and baking.

Their high fat and protein content make them an ideal binding agent to glue together combined ingredients (1). Eggs also contain one of the most easily digested protein molecules of any food (2).

Unfortunately, some people are allergic to this great food or chose to avoid them for other reasons, like in the case of vegans and some vegetarians.

Eggs can be replaced in baked goods as long as the recipe calls for less than 3 eggs. Some of the egg replacements below have a stronger taste that will complement your baking, but we’ve included a few with subtler flavor too!

Since eggs themselves are paleo, here are 5 paleo egg replacements you can use in your baking! Keep in mind that all the quantities written below are equivalent to one egg.

1. Almond Butter

Make your own almond butter for best results: All you need to do is roast a cup of almonds in the oven and blend them up!

Egg equivalent: 3 tablespoons (3).
Flavor: Noticeably nutty!
What it does: Binds together ingredients, adds moisture and texture.
Use it in: Cookies, bread, pancakes, and brownies.

2. Chia Seeds

Ground- up chia seeds can be used to mimic the naturally gelatinous texture of eggs.

Egg equivalent: 1 tablespoon of ground flax seed with 3 tablespoons of water. Set in the fridge for 15 minutes before use.
Flavor: Subtle seed flavor, similar to poppy seeds.
What it does: Binds together ingredients, and adds moisture.
Use it in: Use equally in sweet and savory recipes. Try it in pudding, cupcakes, bread, brownies, cookies, or even pizza crust.

3. Ground Flaxseed

Like chia seeds, flaxseeds can be used to mimic eggs, and they’re full of omega 3 essential fatty acids.

Egg equivalent: 1 tablespoon of ground flaxseed and ¼ cup water. Let it sit for 15 minutes before use.
Flavor: Light nuttiness.
What it does: Helps dough rise, binds ingredients, and gives moisture.
Use it in: Bread, dough, cookies, crackers, pancakes, and whole-grain baked goods.

4. Grass-fed Gelatin

Gelatin gives baked goods a more light and fluffy texture, especially in cakes.

Egg equivalent: 1 tablespoon of gelatin and 3 tablespoons lukewarm water. Let it sit for 15 minutes before use.
Flavor: No flavor.
What it does: Binds together ingredients and improve texture.
Use it in: Pizza crust, biscuits, pancakes, muffins, and cakes.

5. Unsweetened Applesauce

You can also use applesauce to replace butter and oil in cakes and cookies (4).

Egg equivalent: ¼ cup
Flavor: Slightly tart and sweet.
What it does: Binds together ingredients and adds moisture.
Use it in: cookies, cakes, muffins, and brownies.

6. Ripe Banana

Bananas are one of the easiest ways to replace eggs, but they’re best used in chewy desserts.

Egg equivalent: ½ cup, mashed.
Flavor: Sweet!
What it does: Glues together your final product and adds moisture.
Use it in: Dessert breads, cake, cookies, pancakes, muffins, and brownies.

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