Servings : 1
Flax egg, an easy-to-make egg substitute that requires 2 ingredients: flaxseed meal and water. It’s perfect to use in baking and ready in just 5 minutes!
You can use your flax eggs in place of regular eggs in your baking recipes, such as vegan brownies, vegan pancakes, vegan chocolate chip cookies, or vegan banana bread.
1 Tablespoon Flaxseed Meal (ground
flaxseed) (or chia seeds if you’re out of flax seeds)
3 Tablespoons water
Use store-bought flaxseed meal (ground flaxseed) or grind flaxseed in a coffee or spice grinder or a powerful blender.
Add the Tablespoon of flaxseed meal to a small bowl.
Add the 3 Tablespoons of water and stir until well combined.
Let it rest in the fridge for 10-15 minutes to thicken.
It’s a 1:1 ratio – so, you need 1 flax egg for every regular egg in a recipe.
Flax eggs only work in baking. However, if you’d like to make vegan versions of recipes that contain regular eggs, I suggest you try things like tofu scramble or vegan eggs Benedict.
You can either use golden or brown flax seeds. A lot of bakers prefer to use golden flax seeds better because they are lighter in colour and less noticeable in the finished product.
If you can’t find flaxseed, you could use chia seeds instead. Just follow the same recipe (1 Tablespoon ground chia seeds to 3 Tablespoons water).
Serving Size: 1 flax egg
Calories: 35, Sodium: 3 mg, Fat: 2.5 g, Carbohydrates: 2.5 g Fiber: 2 g, Protein: 1.5 g