Puréed fruits that have a high pectin content can be used as egg substitutes. This is because pectin enhances the binding effect which is what’s wanted in many recipes when baking with egg.
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 There are different brands of egg replacers to choose from. You can buy them in health food stores and some supermarkets also sell them.
When choosing which one to use, check out their ingredients list to see if they are suitable for your diet. For example, some may contain sugar and casein. Some substitutes even contain egg! Read more  Kiisseli is a popular Finnish dessert. It’s probably best described as a cross between a fruit soup and a fruit jelly.
Since I’ve had an abundance of strawberries this year, I’ve used fresh strawberries to make kiisseli. You can also use frozen ones if you prefer. See the recipe  Eggs are commonly used in baking, so what do you do if you’re a vegan, allergic to egg or don’t want to use it for some other reason?
Read more  It’s that time of the year when strawberries are ripening and it’s lovely to eat them with cream. But what if you can’t have dairy or you’re vegan?
Try these recipes: Strawberries with coconut dip Strawberry and coconut smoothie You won’t miss the cream in the slightest!  These cookies are nutty and crunchy with a chocolate and hazelnut filling (a little bit like homemade Nutella). They are easy and quick to make, so if you have children, get them involved in the fun of making them!
See the recipe  If you can’t find or don’t want to use ready-made gluten-free flour blends, you can easily make your own blend.
Find out how  These lemon and almond balls are one of my favourite nibbles. They are lovely and chewy – and impossible to resist... They are also great as edible gifts.
See the recipe  Sweet Freedom is a sweetening syrup made from apples, grapes and carob. It has a low glycaemic load and it has 25% fewer calories than ordinary sugar. Read more...
 These breakfast scones are lovely and fruity: not only do they have dried apricots and sultanas in them, but I have also included some mashed banana. To start with, the banana was merely supposed to work as an egg substitute, but it turned out the scones actually tasted a lot better with it than when I made them with egg!
See the recipe |
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