Hey, look, I get it. A flax-egg recipe ain’t sexy or exciting, but it is crucial when it comes to plant-based and vegan baking. Without it, all your decadent desserts and veggie burgers would just fall apart…literally. It’s time you learned how to make a flax-egg. Let’s GO!
You’ve heard the saying, “It’s the little things” … right? Well, that applies here. I don’t want to sound melodramatic, but this is a game changer in plant-based and vegan cooking. It’s the glue that holds it all together. (see what I did there?)
OK, enough with the jokes. Just look and see how easy it is to make.
1 Tbsp. Ground Flax-Seed + 3 Tbsp. Warm Water
That’s How To Make A Flax-Egg
Oh, and unlike “real” eggs that will clog your arteries with fat and cholesterol, this egg is one of your heart’s best friends. It’s loaded with Omega-3’s, protein, and fiber! Now, you tell me how many “eggs” are good for your heart and a good poop.
You know, it really is the little things in life, like flaxseed eggs, that make it worth living. And, knowing what to use in place eggs and oil for recipes will help you succeed and be happy. See, you thought this was going to be a meaningless and boring post. You didn’t know it would forever change your life. You’re welcome!
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A simple guide on how to make a great egg substitute for vegan / plant-based cooking and baking. One flax-egg replaces one regular egg.
- 1 round heaping Tbsp. ground flaxseed (flaxseed meal)
- 2 1/2 – 3 Tbsp. warm water
- Add flaxseed to water and stir. Let sit for about 5 minutes and allow to thicken. Use in place of 1 egg.
*I did not invent this recipe, but have adapted for my own use from time to time. I discovered it early on in my plant-based cooking journey and it’s pretty much the industry standard for vegan egg replacers.