Egg Substitute for Baking

What you need:

canned apricots

What you do:

Puree apricot and use 1 tablespoon per egg when baking cookies or cakes.
I do Find, however, that the finished products are a little more crumbly ~ I serve the cupcakes and cakes cold. They taste delicious and you don't taste the apricot. This substitute does not work in everything. It doesn't work well for brownies.

Preparation Time:

Cooking Time:

Servings:

Recipe Category:

Egg Alternatives