Updated: Oct 30 16
Created: Aug 15 16
* Note: 3 to 4 Tbsp of liquid egg substitute equals 1 beaten egg.
Adjust volume of liquid egg substitute, depending on desired moisture in recipe.
1. Chia or Flax seed
Whisk 4 tsp (20ml) of ground flax, or ground chia seed with 3 Tbsp (45 ml) of warm water and let stand for 5 minutes. Whisk again (it should be thickened a bit). Add this to your recipe in place of one egg.
2. Boiled Flax *Cate's favourite!
For equivalent of 2 eggs: Boil ⅓ to ½ cup (85 to 125ml) water, and 1 - 2 Tbsp (15 to 30ml) whole organic flax seed approx 4 minutes. Cool & use as you would beaten eggs.
Note: If you don't want whole seed in the baked product, puree in blender.
3. Store bought
There are commercial powders available, however these often have ingredients you may not tolerate well (ie: corn). They work for some applications, but we suggest you change their instructions to:
replace 1 egg with 1 Tbsp Egg Replacer powder + 3 to 4 Tbsp water.
Our customers often combine ½ this powder replacer with ½ the flax/chia substitute when baking.
- to make a double batch of The Mix Company's bread, needing 4 eggs, use ½ cup flax substitute + 2 Tbsp commercial Egg Replacer in ⅓ cup water.
- to make a muffin mix from The Mix Company, needing 2 eggs, use 3 Tbsp flax substitute + 1 Tbsp commercial Egg Replacer in ¼ cup water.
4. Fruit puree
3 – 4 Tbsp applesauce with 1 tsp baking soda dissolved in it, will replace 1 egg, in some recipes.
Also called Agar agar. Can be purchased in powdered or flaked form. Note: if you have a seafood allergy please verify if you are able to use agar (from the sea).
Sprinkle ¼ teaspoon agar powder on ¼ cup lukewarm water in small pot. Let sit 1 minute, bring to a boil and turn off. Cool slightly and whisk well before adding to recipe (in place of one egg). If it cools fully it will become very firm – to soften, simply warm slightlyGood to know:
- Combine the agar & chia substitutes together for a great consistency!
Updated: Jan 29 17
Created: Oct 21 16
Are there any artificial colours or flavours in your mixes?
No! We will never use any artificial colours or flavourings. We believe in REAL pure food, for ourselves and our customers.
I am sensitive to rice, chick pea, potato and quinoa. Do you have mixes I will be able to use?
We sure do! We have designed many great mixes with none of the ingredients you are sensitive to: breads, muffins, cookies, desserts, pancakes, tortillas, spice blends. Just send us a note with your questions and Cate will help you through placing your order.
Sometimes we will create a custom-blend to work well for you.
How does your Refill mix system work? Can I order different quantities than you have listed on your shop?
Yes, you send a note telling us how many of each Refill mix you want to order. We ship your Refills (pre-weighed and in the inner poly pouch) in a larger master bag, with one label. This saves you much packaging waste, and some money.
Or you may wish to purchase any of our Refill Kits in our online Shop.
I can't eat any fruits. Is there something else I can add instead to your Muffin mixes?
Oh yes, any shredded or pureed vegetables work very well (carrot, zucchini, sweet potato, squash)...we even have customers who make a veggie stew, then puree it to add to our muffin mixes. Also, if you need a bit more liquid - top up your measure with coconut milk, yogurt, kefir, whatever your diet allows.
What raw ingredients does The Mix Company have available for sale?
Supply varies each week, but we usually have available:
Flours: Millet, Chick Pea, Sorghum, White Bean, Teff, Brown Rice, Buckwheat, Quinoa, Amaranth.
Starches: Arrowroot, Potato and Tapioca.
Herbs & Spices: too many to name!
*Organic and/or Kosher certificates available on some ingredients. All have lab certificates for below 5ppm gluten.
Note: these bulk items aren't listed on our Shop. Please contact us for availability and pricing.