How to Make A Flax Egg
How to Make a Flax Egg with only two ingredients. This versatile vegan egg substitute can be used as a binder for baked goods and other recipes!
Servings: 1 flax egg
Calories: 37kcal
Ingredients
- 1 tbsp ground flaxseed
- 2.5 tbsp water cold or warm
Instructions
- In a small bowl, add ground flaxseed and water. If need multiple eggs, just multiply the ingredients.
- Stir with a fork and let sit for 10 minutes, until the mixture is thick, "gloppy" or congealed.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Can I use whole flax seeds? No, for seeds to thicken they have to be ground.
- How to grind flaxseed: Add desired amount of whole flax seeds to a high speed blender or food processor and grind until powder forms. Do not overprocess into paste.
- 2.5 tbsp vs. 3 tbsp of water: Using 2.5 tbsp of water makes stickier and thicker flax egg.
- Let baked goods cool sufficiently: At first baked goods will appear soft. Cool for 45 minutes or longer to allow baked goods to settle into a firmer texture.
Nutrition
Serving: 1egg | Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Fiber: 2g | Sugar: 1g