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The Best Natural Egg Replacement for Baking

Foodie + mum Maria Lukjanov



Underused ingredient in the kitchen

Tahini. I add it into nearly everything, from smoothies to granola, savory sauces, curries—you name it, I add it. I love it because it gives the food a bitterly nutty flavor, which makes it that bit more interesting and delicious.

Baking tip I swear by

Aquafaba. I use it in most cakes as an egg replacement. Sometimes I beat it to make it that much more fluffy. Sometimes I add it into plant-based milk together with cider vinegar to make a vegan buttermilk. It is so versatile and obviously the best use is vegan meringue pies, pavlovas or macaroons.

Pink Tahini Smoothie Recipe


1 cup frozen mixed summer berries

2 small bananas

1 cup almond milk

1 tsp tahini

1 tsp chopped almonds

1 tsp agave syrup


Blend all ingredients in a high-speed blender until smooth. Decorate as you wish. I opted for rose petals and frozen berries.

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