I think some readers have used
other egg subs, but can not recall the details at this moment.
Not exact matches
-LSB-...] flour and see how well it «
subbed» for the full yuca root I use in my pizza crust, empanadas, perogies,
egg rolls, and
other yuca -LSB-...]
-LSB-...] and see how well it «
subbed» for the full yuca root I use in my pizza crust, empanadas, perogies,
egg rolls, and
other yuca -LSB-...]
My son is allergic to
eggs so I
subbed 3 T of applesauce for one
egg and 1 T chia seed meal mixed with 3 T water for the
other.
I
subbed hard boiled
eggs for the avocados the
other day and it came out great.
so
others that are wanting to
sub and use a flax
egg or something I am sure that would work fine:)
These were very easy to adapt for my multiple food allergies (gluten / dairy /
eggs / soy), so if anyone else needs to adapt these, this is what I did: I
subbed 1/3 cup of flour for cocoa powder, 1/2 cup for ground hazelnuts, and replaced the
other half with equal amounts of sorghum flour and potato starch.
I had to
sub the
eggs due to allergy and used the water / oil / baking powder replacer which I have done with no issue for
other recipes.
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax
eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or
sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips