FLAXSEED

• Best in: pancakes, quick breads, brownies, muffins, cookies

• 1 egg = 1 flaxseed "egg"

  • 1 tablespoon flaxseed meal (ground raw flaxseed)

  • 2 ½ tablespoon water

  • Mix and let sit for at least 5 minutes

• Intended for binding and stiffening

AQUAFABA
(liquid leftover from cooked chickpeas)

• Best in: cookies and other baked goods OR as meringue or in soufflés

• 1 egg = 3 tablespoons aquafaba

• Whipped = whip with a hand mixer for 3-6 minutes to get to semi-firm peaks

APPLESAUCE

• Best in: cakes, breads, muffins

• 1 egg = ¼ cup of unsweetened applesauce

• Fat-free alternative for baking in recipes where there is already a leavening agent

• Intended for binding and adding moisture

TOFU

• Best in: dense baked goods (cakes, brownies)

• 1 egg = ¼ cup of soft, silken tofu pureed

• Recipes where there is already a leavening agent

• Intended for binding and adding moisture

AVOCADO

• Best in: brownies and other baked goods

• 1 egg = ¼ cup avocado, mashed until creamy and smooth

• Intended for binding