Egg alternatives require a bit more finesse, since the best substitute will depend on the recipe. My favorite egg substitute for muffins and cookies is the “flax egg.” The seeds gel when combined with water, and take on an egg white consistency.

Note: The mixture won’t whip like egg whites, but you can add an extra ¼ teaspoon of baking powder per egg for extra lift.

Seed ‘Egg Whites’

Yields 1 egg equivalent

Ingredients

• 1 tbsp flax seeds or chia seeds
• 3 tbsp hot water

Method

1. Blend the seeds in a spice grinder until finely ground.
2. Combine the ground seeds and water in a small dish, and let the mixture sit for at least 5 minutes to gel.
3. Then cool before adding it to your recipe.

Allergic Living Senior Editor Alisa Fleming is the author of the cookbook and guide, Go Dairy Free, and the founder of the website Godairyfree.org.