Many baking recipes call for eggs, but there are quite a few alternatives that are easy and act just like real eggs. Ma Anderlik has had a lifetime of experience cooking without eggs, and she has found a really delicious and healthy egg substitute to use for baking.
Flaxseed Egg Replacement
3/4 cup boiling water
1/4 cup ground flaxseed
- Add the boiling water to the ground flaxseed and stir. Let cool and substitute for eggs in any baking recipe. May be stored in the fridge. Equivalent to two eggs.
Ma uses this recipe every Sunday morning to make delicious French toast (check out the picture above of Duff begging for some!). She does her mixing by hand, the old-fashioned way, with a wire whisk.
Delicious French Toast
Flaxseed egg replacer (equivalent to two eggs)
1 cup soy milk
2 Tbsp. sugar
2 Tbsp. oil
3/4 cup whole-wheat pastry flour
8-10 slices whole wheat bread
- Whip together the flaxseed mixture, soy milk, sugar, and oil until all the lumps are gone and it is smooth. Then add flour and whip it up again.
- Dip 8 to 10 slices of bread into the mix, scrape off the excess batter, and fry on a hot griddle with a little oil.
- Serve topped with jam, jelly, syrup, agave nectar, or fruit. Add vegan bacon or sausage on the side.
What’s your favorite Sunday vegan breakfast?