function

Groceries

1 egg =

preparation

particularly suitable for

annotation

for binding

Flaxseed (crushed)

1 tbsp flaxseed + 3 tbsp water

Mix and let swell for about 10 minutes

dark pastries, brownies, cakes,

regional alternative to chia seeds

Chia seeds

1 tbsp chia seeds + 3 tbsp water

Mix and let swell for approx. 5 minutes

Bread dough, cookies, savory pastries

not so suitable for cake batter

soy flour

1 tbsp soy flour + 2 tbsp water

touch

Sweets including cakes, waffles, cookies, brownies,

pasta dough

Available in many supermarkets and organic markets, very light taste

Chickpea flour

1 tbsp chickpea flour + 2 tbsp water

touch

savory dishes such as quiches or casseroles, vegan omelettes

-

for loosening when baking

Baking soda + vinegar/lemon juice

2 tbsp baking soda + 1 tbsp vinegar/citric acid for 500g flour

mix

Cakes, cake bases, bread

-

Sparkling water)

according to recipe (see note)

add

particularly loose doughs, e.g. sponge cake

Information about a 1:1 mixing ratio depends on the recipe

Flour + baking powder + oil + water

2 tbsp flour + 2 tbsp baking powder + 2 tbsp oil + 2 tbsp water

mix

Muffins, pancakes, cakes

suitable for pastries where 1 egg needs to be replaced

for juicy cakes and pastries

banana

½, ripe banana / 60g

mash with a fork

Cakes, pancakes, waffles, cookies

the riper the banana, the better (but also the more flavor and sweetness)

applesauce

3 tbsp / 60-70 g applesauce

add it as it is

Sweets, cakes, pastries, brownies

fairly neutral taste

Plant drink

3-4 tbsp plant drink

just add it

Cookies, shortcrust pastry

particularly suitable for pastries where only 1 egg needs to be replaced (compensates for a lack of moisture)

to thicken

Cornstarch

2 tbsp cornstarch + 3 tbsp water

touch

Puddings, sauces, pastries

-

Locust bean gum

1 teaspoon locust bean gum + 40 ml water

When preparing pastries: add locust bean gum to the dry ingredients, add the water to the liquid ingredients

Pastries, cakes, sweet and savory sauces

Binds without boiling, no taste of its own

for scrambled eggs or quiches

Silken tofu

50-60 g silken tofu

puree

Scrambled eggs, quiches, cheesecakes, frittata

provides moisture and suppleness; available in health food stores

for egg whites

Aquafaba (chickpea water)

25-30 ml aquafaba ≙ 1 egg white

Drain the chickpeas and reserve the water;

For biscuits etc. add directly, beat for about 3-6 minutes with a hand mixer or food processor to create the egg white effect

Chocolate mousse, macaroons, meringues, cookies

The “giggle snow” cannot be beaten for too long – it becomes stiffer the longer it is beaten

for the yellow color

turmeric

desired quantity (see note)

Stir in or marinate

savory dishes such as scrambled tofu, quiches, spaetzle

very small quantities taste little

for egg flavor

Kala Namak salt

Replace some of the “normal” salt in the recipe with kala namak

Scrambled tofu, quiches

available in health food stores