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Post by lreider on Jun 30, 2009 11:35:49 GMT -5
does anyone have any suggestions?
thanks!
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Post by undiagnosed on Jun 30, 2009 13:19:20 GMT -5
I often use banana or pumpkin, but you do definately get that flavor into whatever you are cooking (good in muffins). I have also used the 1 tablespoon flaxseed and 3 tablespoons water mixture put into a blender until egg consistancy (I think that is in the diet book also). It worked good in cake and muffins but not so much in bread. I have heard of egg substutes available, has anyone tried those?
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Post by lreider on Jun 30, 2009 13:57:12 GMT -5
really - i didnt know that about bananas and pumkin - how do you measure it out? i made zucchini fritters the other night with oat flour and almond milk, but was at a loss for what to replace for the egg - I bet the flaxseed and water would have been great in that recipe! thank you
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