The author of The Mountain Baker takes her mottoDesserts for everyone! to the next level with these allergy-friendly bakes. One of the most common allergens after dairy and peanuts, eggs are often thought to be a necessity in baking. But what eggs do contribute to your sweets fat, flavor, structure, fluffiness, moisture can actually be found in countless alternative ingredients that are easy to find. And with meticulous experimentation, Mimi Council has tested them all aquafaba (the liquid in a can of chickpeas) for fluffiness, yogurt for flavor and structure, cornstarch for thick and creamy custards, and more. Explaining the role that eggsand other powerhouse ingredientsplay in baking, Mimi ensures that readers understand exactly how and why her recipes work. From classics like Blueberry Muffins and Chocolate Chip Cookies, to original creations like Orange Cardamom Loaf Cake, Lemon Poppy Seed Biscotti, and Raspberry Rhubarb Tart, these desserts are flawless.