Vegan Egg Replacer

To make one of me (one egg):

Place 1 tablespoon (7g) of vegan egg replacer into a bowl. Add 2 tablespoons of room temperature water (approx 30mls). Stir with a fork or whisk for about 30 seconds, until mixture is well combined with no lumps.

Use the egg replacer mixture as you would a real egg in all your baking recipes.

For best results, always add the egg to your liquid ingredients and combine well, before adding dry ingredients.

I’m made from premium natural & certified organic ingredients including: 

Organic Rice and Gluten Free Flours

Faba plant protein for the perfect rise in your baked products  

Aluminium free baking powder.

The full list of my ingredients are here: 

Organic rice flour, faba plant protein, organic chia flour, green banana flour, cellulose fibre, baking powder (aluminium free).

Manufactured in a facility that also processes milk, lupin, sesame and
tree nuts.
 

When do you add me to your baking? 

To get the best out of me, always add the egg mixture to your liquid ingredients and combine well. Then add the dry ingredients. 
 

Bake for an extra 10 minutes:
 

Finding that I’m not cooked quite to perfection in your banana loaf? 
 

Pop me in for an extra ten minutes. 
 

Are you good to use as scrambled eggs and custards?
 

Nope. 
 

While I’m super talented I’m best used for baking the likes of cakes, loaves, cookies & muffins. 
 

Please do not use me to make scrambled or boiled eggs or custards….trust me it won’t turn out well at all.
 

Do I make the banana bread crumbly?
 

According to my reviewers, no! That’s the great thing about me - my creators worked hard to make sure I’m the ‘non crumbly’ version of egg replacer so you can enjoy a great tasting banana bread without the crumble!  
 

Where am I made? 
 

I’m a little Aussie, made in Sydney. 
 

How do you store me? 
 

I like my pantry dark and moody, so store me in a cool dry place.