Description
A flax egg is a simple vegan egg substitute for baking. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water, let it thicken, and use it in place of 1 egg in cookies, brownies, muffins and quick breads.
Ingredients
- 1 tablespoon of ground flax seeds (use ground flax seeds, not whole)
- 3 tablespoons warm water (preferably filtered water)
Instructions
- Mix the flax seeds and water in a dish.
- Let it sit for 30 minutes for the flax seeds to absorb the water and gelatinize. Use immediately.
Notes
– 1 tablespoon ground flax plus 3 tablespoons water makes one flax egg. Double or triple the amounts depending on how many flax eggs you need.
– Warm water works faster to gelatinize than cold water, so it just speeds up the process. If you use cold water you’ll need to let it sit for about an hour to come together. Also, use filtered water in all recipes, if you can, as tap water can add a minerally taste to your food.
– Flax eggs do not keep to be used later, so make them about 30 minutes before you need them and use them right away. It’s just mixing ground flax seeds with water, so there’s really no need to make too far ahead and store.
