EnerG Egg Replacer Recipes – Round Up
Yet another time my food blogging buddies have whipped up some amazing goodies to make the EnerG egg replacer event a huge success. When I chose egg replacer powder (EnerG) as the egg substitute for last month’s theme, I was really not sure if they would take the trouble to find it, buy it and bake with it. Boy was I wrong! The entries have poured in more than ever this time. Many of them have sent more than 3 entries. I thank each and everyone of you for such an enthusiastic participation.
This page specifically describes how to use Ener-G Replacer as an egg substitute in various baking recipes. Check out other possible egg substitute ingredients, quantity, and best suitable baking recipes here.
Priya has outnumbered her previous record by sending 10 entries this time. I can’t appreciate her enough for taking the trouble to get the egg substitute powder and baking so many delicious and healthy treats with it, when she usually bakes with eggs. Debra, another amazing egg free baker has sent 5 entries. It’s difficult to believe that the amazing cakes she bakes and decorates are eggless. Look it for yourself. Vaishali a compassionate cook, who bakes healthy and delicious vegan treats has sent 4 entries. Sweatha, another buddy of mine managed to bake in the midst of a big move and has sent 3 gorgeous treats. Dhanya, a cake decorating pro has sent 2 entries. Pavithra, Uma and Libby have sent 1 entry each.
These vegan blueberry muffins sent in by Sweatha are very simple to bake. It’s a one bowl dish. Just dump all the ingredients in a bowl, combine well and pour in muffin tins.
Priya has also become a cornmeal fan and you can see that she has included it in most of her baking recipes in the past month. This eggless scone recipe can be made vegan very easily by simply substituting the 2 tablespoons of milk with any other non dairy milk.
This again is a very easy recipe, just mixing the dry ingredients with the wet ingredients. If you like corn muffins you would definitely like this recipe.
Are you bored of the usual chocolate chip cookies, then try these butterscotch chip cookies by Sweatha. She also uses white wheat flour instead of all purpose flour.
The classic banana and chocolate chip muffins are made egg free by using the egg replacer powder. Priya also uses whole wheat pastry flour to make it even more healthy.
Priya whips up amazing goodies using oats. This is yet another cookie recipe using oats, chocolate chips and dried cranberries.
What’s so special about these walnut cookies? Check out to find the surprise ingredient that your kids would love. Priya has also made these cookies healthy by using equal amount of whole wheat flour.
Another healthy cookie recipe from Priya. She uses equal amount of ragi (finger millet flour) and oats to make these cookies. This recipe also uses very less fat.
Can you believe that these crumbly textured cookies don’t even have a drop of oil or butter? The cookie dough is made up of almond meal, whole wheat pastry flour, sugar and EnerG. How simple can baking get?
These cookies sent in by Pavithra are similar to Amaretti cookies, but she uses walnuts and pecans instead of almonds. Also this recipe calls for only 1 tablespoon of butter and so can be easily veganized by using margarine instead.
Debra has baked these chocolate drop cookies using Bob’s Red Mill egg replacer. She tells that these cookies are crunchy on the exterior and brownie like in the inside. Now who can resist such delicious cookies?
I’ve always had this doubt whether EnerG powder would be suitable for making rolled and cut out sugar cookies. Dhanya has clarified my doubt by baking these cute cookies.
This is a beginner’s level baking recipe. No measuring of baking soda/powder, flour, sugar etc. Get a cake mix, dump in some melted butter, dried fruits and chocolate chips. Viola! chewy and delicious cookies are ready in no time.
I made these cookies for my son’s class. It makes a huge batch. These cookies are crispy around the edges and chewy in the middle. I’m sure kids would love it.
I would swear that these are best chocolate chip cookies ever, especially being eggless. This is the first time I was able to bake bakery quality chocolate chip cookies.
Kudos to Vaishali for baking these amazing flavorful oatmeal cookies with a touch of maple syrup. She also mentions that the addition of applesauce makes it chewy in the inside and crisp around the edges.
Check out these moist chocolate cupcakes by Sweatha. It uses only 2 tablespoons of butter and it can be made even more healthy by substituting the sour cream with low fat plain yogurt.
Want something light to snack with your coffee in the morning or noon? Check this cute looking heart shaped breakfast cake made with cornmeal and topped with dried cranberries.
Yes you read it right! This is Priya’s original recipe. She has used pineapple chunks, ricotta cheese and cornmeal to whip this amazing cheesecake. Also check here for the detailed nutrition information of pineapples.
Dates syrup in a cake? Yes! Who else would come up with such amazing ideas other than Priya. She uses both dates syrup and maple syrup to make this moist and delicious cake.
Who said you need eggs to make good marble cake? Check this easy recipe by Uma to bake a very moist vegan vanilla and chocolate marble cake.
It’s hard to believe that these moist cupcakes are vegan. If that’s not enough Vaishali frosts it with a delicious chocolate ganache.
Debra amazes me with her amazing baking and cake decorating skills. Baking egg free is a piece of cake for her. Check out this gorgeous devil’s food cake.
Debra explains her ordeal of baking this egg free pound cake with a touch of humor, which is very interesting to read. It very much looks like a regular pound cake. She uses Bob Mill’s Egg replacer powder in this recipe.
Debra has done extensive experiments with commercial egg replacer powders. Can you believe that this gorgeous cake is egg free? This recipe of hers makes good layered cakes, sheet cakes and cupcakes too.
I was totally surprised how moist this cake turned out. It was hard to believe that it was an eggless cake and was baked using Energ. This cake also uses 3 cups of grated apple, which also is an healthy way of sneaking in some fruits.
I tried to make this cake as healthy as possible by using whole wheat pastry flour instead of all purpose flour, applesauce instead of butter and it already has tons of shredded zucchini. Inspite of all these healthy stuff, the cake tastes unbelievably good.
Priya has given an interesting twist to the traditional orange cranberry bread by replacing some of the all purpose flour with yellow cornmeal.
With this one Priya has proved that egg replacer powder works well in yeast bread recipes too. Is’nt that great or what?
Debra once again amazes us with her chocolate bread recipe. Not only it’s a yeast bread, the dough is prepared in a bread machine, which proves the point that EnerG works in both these cases.
Dhanya not only bakes egg free goodies but she is an awesome cake decorator too. I’ve never seen such a beautiful looking pie before. She has baked this delicious pie with the wonderful chocolate-pumpkin combination.
Libby has whipped this amazing pie using coconut milk and key lime juice. Check out here to get a taste of the tropics.
Who said you need loads of cheese to enjoy Italian food? Check out this elegant pasta dish by Vaishali. She has replaced the eggy sauce by using silken tofu and EnerG egg replacer.
Ingredients: egg replacer
Share with your friends: