I found an egg substitute in a frugal living book. It can be used even as a binder in meatloaf or pasta filling! You need 1 heaping tbls of soy flour plus 1 tbls water. I've used it in muffins and cookies very successfully. And it is a lot cheaper than an egg.
I knew a number of the substitutions but learned a few more from the article. The next time I have the urge to bake (probably in the fall as it is hot now) I will try these. The pumpkin and prune purees were a new tip for me.
@ MAGRIET4: There are some people who should not eat animal proteine. My son suffers from neurodermitis, and since I have cut any animal proteine from his diet his skin gets better and better. And I don't agree with the statement that sugar is necessary. I use an animal proteine free wholefood cookbook, which suggests dates instead of sugar. It works perfectly and texture great.
3/10/2012 8:45:39 AM
A lot of helpful information here. I just do not agree about the eggs. Eggs are so nutritious that I cannot think why you would want to substitute them. Keep in mind that the cholesterol in eggs are the "good" cholesterol.
Great article! (Much better than the one recommending fat free condensed milk as a substitute!) Not only will using fruit puree lower the fat, but it will increase the sweetness so that you can easily cut the amount of refined sugar way back. It also adds vitamins and fiber. These aren't just lower fat substitutes, these are healthy substitutes.
2/14/2011 11:30:12 AM
These are indeed some excellent ideas. The egg substitutes were particularly helpful. Thanks!
what i know is that if we use brown sugar or muscovado sugar instead of white sugar, although calories is the same, there is more fibers and antioxidants (because they are unrefined), and the glycemic index is lower.
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