“I’m allergic to eggs! What can I use?”

These days many people are finding themselves acquiring allergies they didn’t have before, and often panic can set it. After all, if you are suddenly allergic to eggs, your processed and prepared food choices are greatly reduced, and you wonder how you can use those favorite recipes you make for your kids and for special family gatherings?

Do not despair though! There are several options you can substitute for eggs, with great results. In fact, you may find that you prefer the substitutes, and have friends and family commenting on your successes, wanting to know your secret ingredient. 🙂

Here are 6 simple, quick replacements. I’m sure you’ll find one or more that work in all of your recipes which have eggs as an ingredient.

Flax egg: Place 1 Tbsp. of ground flax seed (either golden or brown) in a small bowl and add 3 Tbsp. of warm water. Stir to mix, and set aside to thicken for approximately 15 minutes. Use as a 1 – for 1 replacement for the eggs in your recipe. Flax eggs are good for making muffins, cakes, and bars like brownies.

flax egg.jpg

Chia egg: Grind the chia seed in a spice or coffee grinder until it is no longer seed, but mealy in texture. Place 1 Tbsp. of the ground chia in a small bowl with 3 Tbsp. of warm water. Allow to sit for about 10 minutes. Use as a 1 – to – 1 egg replacement in cakes, muffins and bars.

Chia-Seeds-3562.jpg

Banana: Banana can be used as an egg replacement in baking cakes and muffins which are more dense or “heavy”. Generally, use one ripe and mashed banana per egg called for in the recipe.

Banana.jpg

Applesauce: In the same way as banana can be used in cakes and muffins, you can use applesauce instead of eggs. Applesauce will give  slightly less sweetness than a banana. You can use up to 1/4 cup of applesauce per egg called for in the recipe. If the applesauce is sweetened, reduce the amount of other sweetener you use in the recipe.

applesauce.jpg

Yogurt: You can use 1/4 cup of plain (organic, please!) yogurt per egg in a recipe. Yogurt makes pancakes and waffles light and fluffy!

Yogurt.jpg

Silken Tofu: And finally, you can replace the eggs in pastry and in homemade mayonnaise with the soft tofu known as “silken”. Blend 1/4 cup of the tofu per egg, until it is completely smooth and then proceed with your recipe.

blue-dragon-silken-tofu-uncooked-01-500-o-500x500.jpg

Grain Free Pumpkin Bars

As the weather is turning cooler, pumpkins are ripening in the fields, which makes me think of this recipe. For those of you who are looking for a gluten free, grain free. something sweet to have with your coffee, this has been a fail-proof recipe for me. Try it once, and it will become a favorite. I’m not sure where I found this recipe…so unfortunately I can’t give credit to the creator of this cake. 😦

grain free pumpkin cake.jpg

GRAIN FREE PUMPKIN BARS

Ingredients:

1 cup pumpkin puree (NOT pumpkin pie filling)

1 cup almond butter

2/3 cup honey

4 eggs (you can try using flax “eggs” instead)

4 teaspoons of pumpkin pie spice (Try making your own by combining 2 tsp.ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/2 tsp. ground cloves)

2 tsp. vanilla extract

1/2 tsp sea salt

1 tsp baking soda

Directions:

Preheat oven to 350* F. Grease an 9″ x 13″ glass pan with coconut oil or butter.

Combine all the ingredients in a medium sized bowl and mix well until a smooth batter forms.

Pour the batter into the greased pan and bake at 350*F for approximately 25 minutes, or until the centre is firm and a tester (a toothpick, a sharp small knife or a skewer)  inserted into the cake comes out clean.

Cool on a rack before cutting. You can top this with a whipped topping if you wish.

grain free pumpkin cake 1.jpg

 

Together is Better

Hello old and new friends! I have begun this website in response to a need that many people I know have expressed for information about wellness. While I am not a medical person, and do not intend any of the information I post to be construed as medical advice, I am a complete wellness advocate and researcher, and my hope is to help some on their way to achieving an abundant life of wellness!

Many of these first posts will be recipes and resources which you have already asked for. Many more will be based on the research I have done, especially over the last 10 years or so. In just the past 3 years, there has been an astounding number of books, blogs, documentaries, docuseries, films, websites, medical and non-medical articles, and YouTube videos which have flooded the information pathways, making it confusing and overwhelming on where to start if you are looking to improve your overall wellness. Further confusion has been created by media reporting on the latest fads and diets, many of which are heavily subsidized (in the background) by large corporations.

So, I will attempt to help you start simple, to make my posts fair and fun, and to give you references to sources that I have come to trust. I will attempt to give credit where I am able, and let you know when it is my opinion I am expressing versus someone else’s opinion.

Feel free to comment on any of my blog posts. If you prefer to email me, there is a contact link you can fill in. I will answer you as soon as I am able.

Here’s to embracing a lifestyle which brings you abundant life and wellness!

Joanne

IMG_4017.jpg

Good company in a journey makes the way seem shorter. — Izaak Walton

 

SaveSave