by When baking as a vegan or for someone with egg allergies, a flax egg is an important ingredient substitute. It works well as a binder when eggs are called for in cakes, pancakes, cookies, and breads, etc.
Flax has a lot of health benefits. Flaxseeds are loaded with nutrients; they are also high in Omega-3 fats, and dietary fiber. Flaxseeds may improve cholesterol and lower blood pressure.
A flax ‘egg’ is super easy to make (1 Tablespoon ground flaxseed + 2.5 Tablespoons of water), but it does need 5-10 minutes to thicken; I usually start making the flax ‘egg’ first when I am going to bake cookies, cakes or breads that need an egg. A flax egg is not an exact 1:1 substitute for an egg, but it generally works pretty well when you just need a binder in a recipe. Chia seeds can also be substituted for the flax to make an ‘egg’.
Chicken eggs were one of the last things that I dropped from my diet as I slowly switched from a mostly vegetarian to a totally vegan diet. The turning point was the day I had decided to google exactly how an egg is created in a chicken’s body, and I never ate another one again. (it’s very cool from a science standpoint, but definitely made me not want to eat eggs anymore)…
Flax Egg
Ingredients
- 1 Tablespoon Ground Flaxseed
- 2½ Tablespoons Water
Instructions
- Add ground flaxseed and water to a small dish
- Let it rest for 5-10 minutes to thicken. It is ready when it's thick and goopy.
- Use in recipes in place of 1 egg.
