I love trying to come up with recipes that are simple and yet have lots of flavor.
The problem in vegan baking is always what to use as an egg substitute. The answer is: it depends on what you want the egg to do. Is it there to moisten, leaven, bind, or a combination of two or three?
I know some people always use chia or flax seeds, others stick with fruit purée, and still others use aquafaba.
Personally, I like to mix it up and try different things depending on what else is in the recipe.
In this recipe, I’ve gone with fruit purée and chia seeds, but made it super easy to put them together,,