I don’t have a recipe for today. Instead, I would like to share with you something that I have recently learned. Some of you may already know this. Especially if you’re a vegan. If so, I am sorry, but some of you may find this helpful. And you may can help me!
Recently we learned that my nephew is highly allergic to eggs. We have to read the labels of just about everything now so that we make sure that we don’t accidentally give him something that has eggs.
A typical day with my nephew consists of him asking for some sort of yummy treat, we check the label, see that it contains eggs and we’ll say, “You can’t have that. It has eggs in it.” (This also led to him looking at the broccoli my mom put on his plate and saying, “Has eggs in it.”)
Next month, the little man turns three and we’ve been trying to figure out what we’re going to do for his birthday cake. (I mean, because EVERYONE HAS TO HAVE A BIRTHDAY CAKE.) So, we set to the internet and found a solution.
Did you know that for baking purposes, 1 1/2 tablespoons water, 1 1/2 tablespoons of oil, 1 teaspoon of baking powder = 1 egg? My mom and I tried this out at Christmas and it worked well!
Now, I’m going to take it to the masses. Do you know of any good subtitutes for eggs when it comes to baking? Let’s hear them!
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