Fall is here, and we all know what this means: fewer eggs for the next several months for us backyard chicken keepers.
I don’t use artificial lights in the coop and let the girls get some well deserved rest. Since I usually prefer to go without than buy eggs from the store, I tend to choose recipes that call for fewer eggs – or use creative substitutes in baking.
When it comes to baked goods, eggs basically add three things: moisture, cohesion, and fluffiness. If you just omit eggs, a cake will likely fall apart or be too heavy. Fortunately, you have several substitute options.
#1 Nut butter or tahini. Peanut butter, almond butter, and tahini will bind your batter together and add a delicious earthy flavor.
#2 Applesauce. This classic substitute for eggs adds a lot of extra moisture.
#3 Banana. Mashed banana acts similarly to applesauce – but that banana flavor definitely comes through!
#4 Ground flaxseed. I’ve yet to try this, but many foodies suggest grounding flaxseed or chia seed with a bit of water to create a sticky paste you can add to baked goods in place of eggs.
#5 Aquafaba. Now THIS is something I’m definitely going to try at the first opportunity. Rumor has it that you can whip the liquid from a can of chickpeas, and that it acts similarly to egg whites. I’ll let you know how it works out for me!
In the meantime, I’m wishing everyone a happy fall – and a happy new year and Gmar Chatima Tova to all my Jewish readers.
Domestic Felicity 