There are several different food ingredients that you can use as a replacement for egg, these are just a few that we love to use at Creative Nature
This time of year we see several celebrations where food is part of the festivities: Halloween, Bonfire Night and Christmas. All occasions where if you have food allergies you have to take care and be choosy about what you eat.
If you are vegan, or your allergy is to eggs, then that cuts out a great deal of food. And when it comes to baking, what can you use instead of eggs?
Eggs are important for two things in baking. They provide structure and stability to a recipe, and they also structure and lift if they are whipped.
The three main substitutes that we enjoy, here at Creative Nature are Flaxseeds; Bananas; and Chia seeds.
Flaxseed for egg.
1 egg = 1 tablespoon of ground flaxseed and 3 tablespoons of water
It is important that the flaxseed is ground, and once combined with the water, you leave it to rest for about 5 minutes until it thickens and becomes gloopy.
Flax egg replicates the consistency and texture of an egg and is a great binding ingredient. However, unlike eggs, flax egg does not provide any lift to baked goods.
Banana for egg.
1 egg = ½ a mashed banana.
Using banana in place of an egg, it does of course have the flavour of banana, so it doesn’t always work for everything. It’s a great binder.
Chia seeds for egg.
1 egg = 1 tablespoon of chia seeds plus 3 tablespoons of water.
Again, you combine the water and chia seeds well, and let them set until thick. They produce more of a gel-like texture. They are a great replacement for cookies, pancakes and no-bake desserts.
This vegan, nut free cake is such a great top 14 allergen free alternative for your afternoon tea and the perfect allergy-safe twist on a classic cake. This is such an easy baking recipe for beginners.
Serves 8: Prep 10 mins; Cook 30 mins
- 2 packets Creative Nature Corn Bread baking mixes
- 100ml vegetable oil
- 400ml plant-based milk
- 160g apple sauce
- 200g fine semolina
- 200g icing sugar
- 150g dairy free spread
- 2tsp vanilla extract
- 3 drops of red food colouring
- 6tbsp of jam
- Pour both packets of Cornbread baking mix into a mixing bowl and give it a quick whisk to remove any lumps.
- Make a little ‘well’ in the middle then carefully add the vegetable oil, apple sauce and milk. Give it all a good stir, but don’t over mix, or it will become too dense.
- Separate the mixture into two bowls and add the red food colouring to one bowl and mix together.
- Pour the mixtures into two separate loaf tins. Place them in the oven for 30 mins.
- Whilst waiting for them to bake, make the ‘marzipan’. Add the fine semolina, icing sugar, dairy free spread and vanilla extract to a bowl and whisk with a hand whisk.
- Use your hands to make it into a ball, and place in the fridge for 15 minutes.
- When the Cornbread is cool, cut each (the pink and the yellow) into two strips and using the jam, stick them together to create the Battenburg cake pattern.
- Take your ‘marzipan’ from the fridge, roll it out and completely cover the cake.
This recipe is perfect for some gluten free baking and using our dairy free Banana Bread baking mix created a lovely twist on these scones. If you are looking for some free from scones then this easy recipe is for you.
Serves 6: Prep 10 mins: Cook 25 mins.
- 2 packets Creative Nature Banana Bread Baking mix
- 6 large bananas
- 80g dairy free spread
- 250g strawberry jam
- 150g vegan double cream
- 100g strawberries (to serve on the side)
- 1 cookie cutter
- Preheat the oven to 180° degrees fan
- Pour the contents of both baking mixes into a large mixing bowl, add the mashed bananas and dairy free spread. Mix until well combined.
- Grease 2 square cake tins and distribute the mixture evenly between the two.
- Place in the oven for around 20 – 25 mins until golden brown.
- Allow to cool for around 15 mins.
- Using the cookie cutter, cut out 12 circles from the cooked banana bread.
- On six halves, place the cream followed by the jam on each, then top with the other halves of the banana bread to create your scones.
- Serve with a side of fresh strawberries.
Simply Spiced Carrot Cake
If you love Carrot Cake then our nut free baking mix will be right up your street and there’s no walnuts in sight! This recipe is perfect for baking with kids as it is so quick and easy.
Serves 6: Prep 10 mins: Cook 20 – 25 mins
- 1 Creative Nature Simply Spiced Carrot Cake Mix
- 165g grated carrot
- 70ml vegetable oil
- 65ml cold water
- 1tbsp apple cider vinegar
- 156g powdered (icing sugar)
- 60g extra virgin coconut oil
- 30ml of your favourite plant-based milk
- Splash of vanilla extract
- Preheat the oven to 180° degrees fan
- In a large mixing bowl, add the contents of the baking mix, grated carrot, vegetable oil, cold water and apple cider vinegar, retaining some grated carrot to decorate your cake at the end.
- Evenly distribute the mixture between two 20 cm square cake tins and place in the oven for 20 – 25 mins.
- Allow the cake to cool for a further 15 mins.
- For the frosting, ensure the coconut oil is room temp (nice and soft), then whisk it to a creamy texture.
- Add in the sugar while mixing into the oil, slowly.
- Pop in the vanilla extract, then slowly add the milk, mixing all the time, until you reach your desired consistency.
- Cut up the carrot cake into 6 rectangles and spread the frosting on the top.
- Sprinkle the grated carrot on top of the frosting.