Homemade flax eggs are a great substitute for regular eggs for quick breads, pancakes and muffins. Flax egg is my favorite vegan egg substitute and works well in a 1:1 ratio in many recipes.
Whether you avoid eggs due to egg allergies or just want to reduce your egg intake, this homemade flax egg recipe is my go-to for egg-free baking. This recipe is so simple and only requires flaxseed meal (or whole flaxseeds), a few tablespoons of water and a coffee grinder if you’re grinding your own whole flax seeds.
How To Make Flax Egg
For this recipe you will need one tablespoon ground flax and two and half tablespoons water.
Mix a tablespoon of ground flax seed with two and half tablespoons of water and a small bowl. Mix well and let the mixture set for a few minutes. Once set, the flax egg will have a apple sauce consistency.
While this flax egg substitute works in most recipes, it has failed a few times when I’ve needed eggs or egg whites to whip up and add volume to a bake. In those recipes, other egg replacement like aquafaba is a better option.
This vegan egg replacement is a great option for those with an egg allergy or when creating vegan recipes.
Note: If you’re using whole flax seeds, you will need to grind them first with a high speed blender, coffee or spice grinder. I don’t recommend using a food processor as it doesn’t break down well in that appliance.
How To Use Flax Egg
Flax egg replacer is great in quick breads like pancakes, banana bread and muffins. Flax seed egg works great with regular flour and gluten-free flour blends, but doesn’t always work well with grain free flours like coconut flour and almond flour.
FAQ
It’s best to make flax eggs fresh as needed, as the mixture tends to thicken over time. However, if you need to store flax eggs for a short period, you can refrigerate them in a sealed container for up to 24 hours. Remember to give the mixture a good stir before using, as it may separate during storage.
Flax eggs work well as a binding agent in most baking recipes, but they may slightly alter the taste and texture of the final product. Baked goods made with flax eggs may have a denser and chewier texture compared to those made with traditional eggs. However, the exact outcome can vary depending on the recipe and other ingredients used.
You can use either golden flax seeds or brown flax seeds. They both gel up the same, so use whichever you have access to at you local grocery stores.
Flax eggs can be used in a wide variety of baking recipes, including cookies, muffins, cakes, and quick breads. However, they may not be suitable for recipes where eggs play a significant structural role, such as angel food cake or recipes that rely on a high rise from eggs. It’s always a good idea to experiment and adjust the recipe based on your specific needs and preferences.
Flax eggs are commonly used in sweet baking recipes, but they can also be incorporated into some savory recipes as a binding agent. For example, you can use a flax egg as a binding agent in veggie burgers, meatless meatloaf, or as a binder in veggie patties. Experimentation is key to finding the best use of flax eggs in savory dishes.
Related Articles & Recipes:
- How To Make Your Own Flaxseed Meal
- When Does Flaxseed Meal Go Bad?
- Flaxseed Oil vs Olive Oil: The Ultimate Verdict
How To Make a Flax Egg
This easy homemade flax egg substitute is easy to make and is great for replacing eggs in your favorite baking recipe. Flaxseeds are rich in essential fatty acids and this flax egg works a replacement for real eggs in baking recipes.
- Prep Time: 1 minute
- Total Time: 1 minute
- Yield: 1 flax egg 1x
- Cuisine: American
Instructions
- Add the ground flax to a small bowl. Add in the water and mix well. Allow the flaxseeds to gel for a few minutes before using.
- Use in place of whole eggs in baking recipes like pancakes, quick breads and muffins.
Notes
While this flax egg substitute works in most recipes, it has failed a few times when I’ve needed eggs or egg whites to whip up and add volume to a bake. In those recipes, other egg replacement like aquafaba is a better option.
If you’re using whole flax seeds, you will need to grind them first with a high speed blender, coffee or spice grinder. I don’t recommend using a food processor as it doesn’t break down the flax well and can damage your food processor.
Nutrition Facts
- Serving Size: 1 flax egg
- Calories: 27
- Fat: 2.3g
- Carbohydrates: 2g
- Fiber: 1.5g
- Protein: 1.5g
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