I often mention using flax eggs in place of regular eggs in my recipes. I do this because organic free range eggs are pricey and I like to save them for scrabbled eggs and omelets. Flax is much cheaper than organic eggs in my area and it works just as good in baked goods.
I’ve had several readers message me asking what exactly is a flax egg. Instead of constantly explaining via emails on how to make a flax egg, I decided I would just make a quick little post that I could link people to.
1 tablespoon of freshly ground organic flax (if it has not been freshly ground, or stored in a fridge after grinding, it will go rancid, so only buy ground flax if it has been refrigerated)
2 tablespoons of filtered (or spring) water
Step 1: Combine the flax and water. You don’t need to mix it at all, just make sure that the flax is sufficiently covered with the water.
Step 2: Move the mixture to the fridge. Keep it in the fridge for at least 15 minutes. I prefer to keep mine in the fridge for 30 minutes.
Step 3: Remove the bowl out of the fridge. The flax will now be gelatinous; similar to how an egg is. Add this to your baking recipes like you would normally with eggs.
Yields 1 Flax Egg (equivalent to 1 regular egg)
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