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Tag: egg-free egg substitutes

Food Substitutions In Recipes

Some people need to follow a recipe, letter for letter, and if there is one ingredient they don’t like or are sensitive to, they will discard the whole recipe. I’m just the opposite.

When I look at a recipe, I hope to find inspiration as to the pairing of ingredients and the cooking method, and if there are ingredients that don’t work for me or my dinner guests, I will easily substitute something else and usually get great results.

Don’t fear substituting ingredients!

Cooking is a flexible art, and the skills needed can cross all kinds of invisible rules of cooking. As a professional cookbook author, I can tell you that sometimes a recipe becomes more about what you happen to have on hand and in the house than some strict concept of food rules.

Those who suffer from food allergies or sensitivities should be well-versed in how to successfully substitute ingredients to make satisfying meals out of foods safe for them. Here are some tips and sites to help make food substitution easier.

  • Many proteins can be simply swapped in for the originally indicated protein. Chicken and pork come to mind as two meats that are pretty interchangeable in recipes without any other modifications.
  • In many cases, one oil will work as well as another. Consider swapping out the butter or peanut oil called for in a recipe and trying coconut oil, sunflower oil, or sesame oil instead. For frying, you may want to consider the smoke point profile of the cooking oil you will be using, but for baking, etc., there isn’t much difference.egg free egg replacements
  • Here are some egg-free egg substitution ideas:
  • Check this out for a good website on measurements for food substitutions.

Dairy-free, Gluten-free, Egg-free Banana Bread Recipe

My food sensitivity clients often find it challenging to find baked goods that still taste good without using ingredients they need to avoid as we work to eliminate the chronic inflammation in their bodies. That’s why I was so excited to learn about this dairy-free, gluten-free, and egg-free banana bread recipe concocted by Camille Womack, the mother of one of my pediatric clients.

Dairy-free, egg-free, gluten-free banana bread recipe
Dairy-free, egg-free, gluten-free banana bread recipe. Photo by Camille Womack.

Perhaps I am most excited to learn that pureed sweet potato can be used as an egg replacement / egg substitute in baked goods with great success. You may have seen some of my previous searches for egg-free egg substitutes when doing egg-free baking, but sweet potatoes were a new idea for me.

Thanks for sharing your wonderful recipe, Camille!

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Dairy-free, Gluten-free, Egg-free Banana Bread
recipe by Camille Womack

6 really ripe medium/large bananas
2/3 cup melted coconut oil
1/2 cup pureed sweet potato
3 cups oat flour
1/2 cup cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
A handful of raw sunflower seeds
A handful of chopped pecans
Rolled oats to sprinkle on top

Mash the bananas with a fork and combine with oil and sweet potato. Whisk together dry ingredients. Add dry mix to wet mix in small batches, just barely combining. Stir in nuts. Bake in two loaf pans (greased with coconut oil), with a couple handfuls of rolled oats sprinkled on top, at 350 degrees for 45-50 minutes. Turn it out on a rack to cool.

Camille’s notes for success: In this last batch I made, I forgot to add the sugar, which didn’t affect the taste as much as it did the texture. With the sugar, it’s a bit fluffier, although the bread is still dense as you can tell. The most important thing is that it’s really tasty, and holds itself together well enough to make a sunflower butter sandwich. 🙂 I hope someone else can use it. (Would probably taste even better if you could add vanilla!)