Substitutions: Eggs & Chocolate

Use instead of

unsweetened baker's chocolate

1 teaspoon margarine + 1 tablespoon cocoa for 1 ounce baker's chocolate

eggs

use 1 1/2 tablespoon pumpkin per egg (Use in pancakes, waffles, chocolate chip cookies (but not in brownie mixes. No change in flavor.)

1 tablespoon flax seed meal + 3 tablespoons water per egg

unflavored gelatin
1 egg: 1 teaspoon gelatin + 3 tablespoons cold water + 7 teaspoons boiling water
2 eggs: 2 teaspoons gelatin + 1/3 cup cold water + 1/2 cup boiling water
3 eggs: 1 tablespoon gelatin + 1/2 cup cold water + 1/2 cup boiling water

Before baking:

1. Place bowl in cold water
2. Sprinkle gelatin to soften, mix thoroughly with spoon
3. Add boiling water until gelatin is dissolved
4. Place in freezer to thicken while mixing cake or cookies (can refrigerate but takes longer)
5. When time to add eggs, take thickened gelatin from freezer/refrigerator and beat till it's frothy (MOST IMPORTANT!)
6. Add

1 heaping tablespoon soy flour + 1 1/2 tablespoons water per egg

okara (soy pulp) - use 1 teaspoon per egg

omit in pancakes and waffles: add 1/2 cup water instead