I made several tweaks, such as using buttermilk instead of yogurt, oil instead of butter and eggs
instead of egg substitute.
Plus I may add about a 1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites
instead of the egg substitute, I added about a 1/2 t. chili powder, 1 jalapeno, and some jarred roasted red peppers (both to the bread mix and to the chicken).
Do you know if this would work using eggs
instead of egg substitute?
I used 2 eggs
instead of the egg substitute and I put the pecans in the dough.
Not exact matches
If you
substitute salted butter for the unsalted called for; if you use margarine
instead of butter; if you use something weird
instead of eggs; if you use an artificial sweetener
instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.
Here are some
of the modifications I made: I oven baked
instead of frying, I added another type
of cheese,
substituted breadcrumbs for the flour and increased the amount
of eggs in the recipe.
And while baking doesn't have to be a time to focus on health, why not use some perfectly efficient and healthy
egg substitutes instead of eggs or other more processed
egg substitute products?
Lately, I've been making it vegan using flax seed meal
instead of the
egg and Earth Balance butter
substitute.
Thank you for this amazing recipe one question though, I added my buttermilk
substitute (milk + lemon juice) and
egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4
of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour
instead of all - purpose?
I do like baking with
eggs, though, so I wonder if you could use
eggs instead of whatever
substitutes she uses and still get a good result.
I wound up
substituting 1/4 cup banana for the
egg and using Silk Coconut milk
instead of almond.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh
eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could
substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and
instead of butter to serve raw honey —
instead of syrup raw pecans — shelled
Hi, I would like to try this recipe but I'm sensitive to
eggs... do you know if there is any
substitute that might work
instead of eggs?
I used butternut squash
instead of pumpkin; I
substituted coconut oil for butter, almond milk for milk, and flaxseed gel for
eggs.
I added some less
eggs and
substituted AFP with rice powder + whole what flour and used scallion
instead of leek.
I made the vegan version
of these today and used 1 tbsp
of flax seed and 3 tbsp
of water for the
egg substitute instead of the chia seeds.
I did
substitute the flour mix with oat flour, and used a chia
egg instead of flax
egg, but all in all it's such a simple and wholesome bake.
I can not, however, project how the recipe will turn out with honey
instead of agave,
egg substitute instead of eggs, chunky peanut butter
instead of smooth, etc..
Instead of eggs, I used white Japanese sweet potato, which worked perfectly for a
substitute, as it is naturally sweet with no strong «potato» flavor.
Just made these, except I
substituted maple syrup for Lyle's Golden and brushed them with milk
instead of egg.
any seasonal greens that you enjoy will work beautifully) * 1 bunch
of ramps (wild leeks only available in the Spring; if unavailable, you can
substitute a combination
of some garlic and green onion
instead), chopped * 1 bunch
of cilantro, chopped * 2
eggs, preferably organic and free - range
Then 1/4 cup ground flax (used 1 1/4 cups
of ground almonds
instead) and several tbls
of water, to make up another
egg substitute.
We also
substituted egg whites for whole
eggs, reduced the sugar and butter, and then baked the donuts
instead of frying them.
Instead of 1 cup of sugar I used 1/2 cup of sugar and 1/2 cup of Splenda baking, and instead of 2 eggs, i used 1egg and 1/4 cup egg substitute and they were
Instead of 1 cup
of sugar I used 1/2 cup
of sugar and 1/2 cup
of Splenda baking, and
instead of 2 eggs, i used 1egg and 1/4 cup egg substitute and they were
instead of 2
eggs, i used 1
egg and 1/4 cup
egg substitute and they were GREAT!
Of course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitut
Of course I only had 6
eggs so
instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitut
of 1 / 4c
of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitut
of olive oil I
substituted a 1 / 2c
of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitut
of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar
substitute.
Definitely, you can
substitute the
egg with a flax
egg and use rice milk
instead of normal milk and yogurt.
I haven't seen any mention
of using vegenaise as a
substitute but I know I've made gluten cakes in the past with regular mayo
instead of eggs.
I didn't have three
eggs so I
substituted 1/4 cup applesauce for one
egg, used vegetable oil
instead of canola and added peanut butter to the frosting.
If you
substitute 3/4 cup
of applesauce
instead of the
eggs, this recipe is vegan, AND includes apples (and remains delicious).
I made this yesterday with
egg substitute (daughter has an allergy) and honey (son has a sugar intolerance) added a couple spoonfuls more flour to make up for the extra liquid, also squeezed my lemon into the batter
instead of the vanilla, worked perfectly and is delicious!
Those who prefer to do without protein can
instead use one
of the following
substitutes or choose the
egg - free recipes.
(This yields a strong banana flavor, so if you're not a huge banana fan, I would suggest
substituting at least one
of the bananas with a flax
egg instead: 1 tablespoon ground flax seeds mixed with 2 to 3 tablespoons water per 1
egg.)
Creamy rich cheesy mixture that I recommend you also experiment with new variety by
substituting your favorite cheeses and adding your favorite fresh or dried herbs and condiments (chopped olive with cream cheese
instead of cheddar, or saute onion and mushroom in the butter before adding the
eggs).
A few changes - I had 5 small - medium bananas and used all
of them, 2
eggs instead of substitute (since I never have it on hand), low fat sour cream (though I was tempted to use he fat free vanilla yogurt I had on hand) and once the batter was mixed I just folded in the chocolate chips.
If you prefer a lighter texture, use half
of the
egg yolks (or less) and
substitute some
of the flax with psyllium husk powder (~ 1 cup
of flax with 1/4 cup
of psyllium) and use hot water
instead of warm to make sure it raises well.
Instead of raw
eggs is there a
substitute?
When I
substitute a small bowl
of oatmeal (1/4 cup dry) with a few blueberries and cherries
instead of the
eggs for breakfast (hence less protein but waaay more carbs) I start feeling better.
Instead of egg and pasta salads, and peanut butter and jelly sandwiches for the kids, tables were stocked with SunButter (peanut butter
substitute made from sunflower seeds), Caramel and Apple Bars, and soft Snickerdoodle Cookies (dairy, gluten, wheat, nuts, tree nuts, soy,
egg, fish and shellfish free).
An «eggcorn» is a linguistic error in which the user idiosyncratically
substitutes a word or phrase for a similar sounding word or phrase in their dialect, such as saying «for all intensive purposes»
instead of «for all intents and purposes» — the term was coined by linguist Geoffrey Pullum in response to a case linguist Mark Liberman was dealing with, wherein a woman referred to acorns as «
egg corns».