Egg Replacers: As Binders
The following instrutions are the amount for the substitution of
(see other "recipes" for eggs as leaveners and
Pureed fruits and vegetables
Use 3 tablespoons of pureed pears, prunes, apples, carrots, or squash
(you get the idea) for each egg
Mix 1 envelope of unflavored gelatin with 1 cup boiling water.
Use 3 tablespoons of liquid gelatin for each egg replaced.
Flaxseed - Good for adding fiber and reducing fat (if desired).
Flaxseeds are not SCD compliant.
Combine 1 teaspoon ground flaxseed (use coffee grinder to grind seeds)
with 1/4 cup hot water per egg.
Let steep for 5-7 minutes.
Cool before adding to baked goods.
May need to bake at slightly
lower temperature (25 degrees) for a slightly longer period of time.
Julie Matthews, Healthful Living
Some elements from Special Diet Solutions by Carol Fenster