A step by step tutorial on how to make a flax egg. This post will (hopefully) show you why flax egg is a super easy and a super workable egg substitute for baking.
Why use flax eggs?
#1 It works amazingly well in pancakes, banana bread, muffins, brownies, cookies etc.
#2 It is a cheap substitute for animal based ‘eggs’.
#3 It is loaded with omega-3 fatty acids
1 FLAX EGG TO REPLACE 1 EGG?
In most recipes that is how it works, but please notice that you can not always calculate it like that. In recipes like biscuits, cookies and more hefty recipes, you may need too add more than just one flax egg to replace an animal based egg. But in most cakes like muffins, squares, brownies, bundts and other soft cakes, you will be able to add one flax egg to replace an animal based egg.
HOW TO MAKE: FLAX EGG
Yield 1 flax egg
- 1 tablespoon raw flax seeds
- 2½ tablespoon water
- Place flax seeds in a coffee grinder or food processor and blend until it turns into flax meal (ground flax seeds)
- Place flax meal in a small bowl and combine with water.
- Let rest for five minutes to thicken.
Serving size: 1 flax egg
Calories: 45 Fat: 4 Carbohydrates: 4.1 Sugar: 0 Fiber: 3.4 Protein: 2.3