Flax eggs are an egg replacement. They can be used when a recipe calls for eggs, and instead you can use a flax-seed and water mixture. When ground flax seeds and warm water is mixed together, then set aside for a few minutes, they form a gel mixture called a flax ‘egg’.
I used to have no problem eating and cooking with eggs. I would take a drive out to the country close to where we live to buy farm-fresh eggs from roadside farm stands. This made me feel a little better knowing I was eating healthy, free range, ans conscious raised chicken eggs. But after time of starting to cook more and more vegan foods and having more of a vegan diet, I finally tried the flax eggs in recipes and found that there really is no need to use eggs, for me personally. I stopped eating eggs all-together and find that I don’t miss them. Flax seeds are so nutritious for you, that adding them to my baking was just an added benefit. Some of the health benefits of flax seeds include:
- Omega 3 fatty acids.
- 1.3 Grams of Protein / Tbsp.
- High in Fiber.
- Healthy fats in flax seeds contribute to healthy skin and hair.
- High in Antioxidants .
- Help with digestive health.
I use brown flax seeds.
Grind them to this consistency using a coffee grinder.
Add water, and allow to sit. The mixture will form into this consistency.
Flax Egg Recipe
I use flax eggs in everything from pancakes, muffins, cookies and cakes.
- 1 Tbsp Ground Flax Seeds
- 3 Tbsp Warm Water
- Either ground your flax seeds or if you have pre-ground flax seeds, scoop 1 Tbsp into a bowl.
- Run the tap until it becomes warm, measure out 3 Tbsp of warm water into the same bowl.
- Mix flax seeds and water together.
- Set aside for about 5 minutes.
Note: This flax ‘egg’ recipe replaces one whole egg.
Let me know if you try this in your baking.. and what you think!