This is a mixture that can be used in place of eggs in most baking, and is best if made fresh. It’s the equivalent to one egg. Double, triple . . . this recipe to make the amount of ‘eggs’ needed.
- 1 tablespoon flax seeds, ground
- 3 tablespoons warm water
- If using whole flax seeds, grind them in a seed grinder or coffee bean grinder until powdered.
- Transfer the ground seeds to a small bowl, add water, and whisk until well combined.
- Let mixture sit for 3 minutes, or until gooey.*
- Use in baking as substitute for eggs. Not suitable for meringue, quiche, or other egg-dependent recipes that require eggs to bind and stiffen. Best when used in recipes such as pancakes, quick breads, muffins, cakes, and cookies.
Makes 1 Flax Seed ‘Egg.’
*For a thicker goo and a better binder in baking, refrigerate mixture for 20 minutes before using.