This article was written by Daisy Luther and originally posted at www.TheOrganicPrepper.com [1]
[2]One notable item that people are running out of in the stockpile challenge is eggs.
For those who have chickens, it won’t be a concern, but for the rest of us, the possibility of running out of eggs is very likely in a long-term scenario.
There are a few things that you can do.
You can purchase freeze-dried eggs. This is one way to have a supply that will be viable for a long time. There are a few egg substitutes on the market that do not require refrigeration. Some of the substitutes, though, read like a high school chemistry project and are not really part of an organic lifestyle.
Or….
…you can just learn to bake without eggs.
I don’t bake with eggs because my daughter is highly allergic to them. The only reason we ever have eggs in the house is for use as a breakfast item for me. I’ve learned to make pretty much anything we want minus the eggs. Frequently, I use the following items as substitutes in recipes that call for eggs. I choose which substitute to use based on the flavor of the item. For example, apple sauce in a chocolate cake isn’t the greatest flavor, but in oatmeal raisin cookies it’s great!
A great place to find egg-free recipes is on vegan websites. I generally use the recipes as a jumping off point and tweak them according to what I have available.
Each of the following is the equivalent to one whole egg.
- 1 tbsp of organic soy flour to 1 tbsp of water
- 2 tbsp of milk to 1 tsp of white vinegar
- 1/4 cup of applesauce
- 1/4 cup of plain yogurt
We made all sorts of eggless cookies for Christmas this year. You can find those recipes HERE. [3]
This recipe was in the Christmas cookie post but it’s so good that it bears repeating.
Basic “Chip” Cookie Recipe
We have used all sorts of goodies in this recipe – for Christmas baking this year we used white chocolate chips and dried cranberries. This recipe makes the best light, soft chocolate chip cookies I’ve ever had, too!
Ingredients
- 1 cup of muscavado [4] or other brown sugar
- 1/2 cup of melted coconut oil
- 1/2 cup plain nonfat yogurt
- 2 tsp vanilla extract
- 1- 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups of chips (chocolate, white chocolate, Skor – whatever!)
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets (I use coconut oil for this)
- With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
- Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
- then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
Blondies:
Ingredients
- ½ cup of oil (I use coconut oil)
- ½ cup apple sauce
- 1 teaspoon vanilla
- 1 cup turbinado [4] sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup of Skor or butterscotch chips
Directions
- Preheat oven to 350 degrees F.
- Mix together oil, apple sauce, sugar and vanilla.
- Stir in flour, baking powder, and salt until well combined.
- Pour/scoop batter into a well-greased pan and Spread it with a spatula.
- Sprinkle Skor or butterscotch chips on top of the batter, covering evenly.
- Bake for 25-30 minutes, until the top feels firm when gently pressed.
- Cut into squares and remove from the pan to a cooling rack.
Cornbread
Ingredients
- 1 1/2 cups of milk
- 1 1/2 tablespoons vinegar
- 1 cup organic cornmeal
- 1 cup of flour
- 2 tablespoons turbinado sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil
Directions
- Preheat oven to 425 degrees F.
- Combine milk and vinegar and let it stand for a couple of minutes.
- Mix dry ingredients in a large bowl.
- Stir in the milk mixture and the oil – you will have a lumpy batter.
- Spread the batter into a greased pan and bake for 25 – 30 minutes.
- Serve hot with butter.
Pancake/Waffle Batter
Ingredients
- 1-3/4 cup flour
- 1 tbsp baking powder
- 1 tbsp turbinado sugar
- 1/4 tsp salt
- 1-1/2 cups milk
- 3 tbsp apple sauce
- 6 tbsp coconut oil
Directions
- Mix dry ingredients together, then stir in the wet ingredients. This will result in a lumpy batter.
- Make waffles or pancakes as you normally would.
- Top with butter and maple syrup or fruit.
Peanut Butter Cookies
(Note: you can’t taste the apple sauce in these cookies at all)
Ingredients
- 1-1/2 cups creamy peanut butter
- 1 cup of muscovado or brown sugar
- 1/3 cup apple sauce
- 1 cup flour
Directions
- Preheat oven to 350 degrees F.
- Combine peanut butter, apple sauce, and sugar together in bowl.
- Stir in flour.
- Place by spoonfuls onto baking sheets.
- Make crisscross pattern on each cooking using a fork.
- Sprinkle cookies with granulated sugar
- Bake for 15 minutes.
- Place the cookies on a rack to cool.
Do you have any egg substitutes that you like to use? Any favorite egg-free recipes? Please share in the comments!
This article was written by Daisy Luther and originally posted at www.TheOrganicPrepper.com [1]