Egg Allergies

Egg allergies are very common so thankfully there a lot of options out there as far as egg substitutions in cooking and baking.

When an egg(s) is used used as a binder (typically one egg per recipe), you can substitute:

* 1 tbs ground flax seed plus 3 tbs warm water
* 1 tbs unflavoured, unsweetened gelatin plus 3tbs warm water
* 1/4 cup ground soft or silken tofu
* 3 tbs pureed fruit (like applesauce or mashed bananas - this works especially well in brownies, quick breads and muffins)

When used as a leavener (typically 2-3 eggs or more per recipe) substitute one of the following for each egg called for in the recipe:

* 1 heaping tbs Ener-G Food Egg Replacer (a powder you can find in health food stores or natural foods aisle of some grocery stores)
plus 2 tbs warm water
* 1 heaping tbs baking powder, 1 tbs oil
plus 1 tbs warm water
* 1 heaping tbs baking powder, 1 tbs apple cider vinegar plus 1 tbs warm water

As far as breakfast options that don’t include eggs or milk, fresh fruit and Greek yogurt with granola is a good option for you. Oatmeal with fresh fruit is also a healthy and tasty breakfast. Soy milk with cereal is delicious - you can experiment with different flavors (there are many - including vanilla, almond, even chocolate). You could also make muffins or pancakes with the egg substitutions listed above -make a batch over the weekend and freeze in individual servings to heat and eat during the week.