Tip: Use flaxseed

Use flaxseed instead of eggs when baking. It's much cheaper and you won't notice a difference.

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When my son Noah turned a year old, we discovered that he had some food allergies: cow's milk, eggs, peanuts, tree nuts and coconut. He outgrew the milk and egg allergies by 18 months.

But during that time, we had to get creative with some of our cooking. For example, for pancakes, we used oil instead of butter, soy milk instead of cow's milk and flaxseed instead of eggs. You would never know the difference. They tasted great.

Whenever we could, we used flaxseed instead of eggs. And even when he outgrew the allergy, we still continued to use it. It's much cheaper! And very easy to use.

Following the packaging directions for quantities, you just spoon out some flaxseed, mix it with some water and let it sit for a minute. I use it with baking all the time and it's just as good as using real eggs.

And if the batter has no egg in it, you can eat it...well, if it's something yummy like cookie dough :)