In case you didnโt know: You can use ground flaxseed meal in baked goods as a substitute for eggs. A 1-pound package is the equivalent of 70 eggs and costs less than $5 US. ๐ฃ
1 egg = 1 tablespoon flaxseed + 3 tablespoons warm water
[#]FrugalWisdom #EverydayThrift #eggs #vegetarian
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@SunnJax Thanks! Another great option is aquafaba, which is just the liquid from canned beans (chickpeas recommended).
https://www.glueandglitter.com/aquafaba-magical-egg-replacer-for-vegan-meringue-recipes-and-beyond/
A couple details/tips:
It works best for baked goods that require only 1 or 2 eggs.
One egg is 3 tablespoons (~45 mL).
Liquid can be frozen if you plan to use chickpeas now but not the liquid. A good suggestion was to use ice cube trays. Reheated liquid needs to be cooled to room temp when used in recipes or it could melt butter and other ingredients in things like cookies or pie crust.
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@sillyCoelophysis @SunnJax
I just learned this recently, and think itโs amazing! I make chickpea hummus frequently, so Iโm looking forward to trying it. Itโs great to see all these ideas shared here!
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@lucybeahere @SunnJax well that settles it. I'm going to make hummus with chickpeas and flatbread with the aquafaba. ๐
I haven't made hummus in years. I recently read that you need to shell the chickpeas, which seems like a giant pain. I don't remember doing this in the past. Do you bother with this?
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@sillyCoelophysis @lucybeahere @SunnJax Hulling the chick peas allows it to blend more smooth and creamy, for people who like it that way. Me, I prefer more texture.
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