How to Use Pureed Fruit As an Egg Substitute in Baking
Eggs play many roles in baking. Beaten eggs help baked goods rise, as the proteins in the egg whites unfurl and hold in air bubbles. Eggs bind other ingredients in a recipe together, so that a cake or cookie retains its shape and doesn't fall apart. When you can't eat eggs, other ingredients can perform at least some of the same tasks. Pureed fruit, for example, does not act as a leavener but it does help bind ingredients.
Things You'll Need
- Fruit, such as banana, avocado or prunes, or applesauce
- Water, optional
- Blender or potato masher
- Measuring cup
- Baking powder, optional
Instructions
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Puree the fruit using a blender or potato masher. Mash soft fruits, such as bananas and avocado, by hand with a masher. Puree tougher fruits, such as prunes, with a small amount of water in a blender.
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Measure the fruit puree and add it to the recipe in place of eggs. Use 1/4 cup of puree for each egg called for in the recipe.
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Add up to 1/2 teaspoon of baking powder to the recipe along with the fruit puree. The baking powder will replace some of the leavening power lost when you removed the eggs. Proceed with the rest of the recipe.
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