Egg Substitutes

I had a request from Kara for baking without eggs. I found these interesting suggestions on a natural foods web site. For those of you who are working with people who don't eat eggs, these might be worth trying. ONE (1) egg equals any one of the following: 2 Tbs. flour ½ tsp. oil ½ tsp. baking powder 2 Tbs. liquid 2 Tbs. water 1 Tbs. oil ½ tsp. baking powder 1 Tbs. flaxseed (ground in coffee mill) 3 Tbs. warm water 1 Tbs. gelatin or fruit pectin 3 Tbs. warm water Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes. To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.