How to Make a Flax Egg
A step-by-step tutorial of how to make a flax egg, egg substitute for baking! Print SAVE SAVED
from votes Prep Time 5 minutes Total Time 5 minutes Servings 1 (flax egg)Course VeganCuisine Baking, VeganFreezer Friendly NoDoes it keep? No
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Ingredients
US Customary – Metric1 Tbsp flaxseed meal (ground raw flaxseed)2 1/2 Tbsp water
Instructions
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does. But I’ve found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.
Video
Notes
*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
*Nutrition information is a rough estimate.
Nutrition (1 of 1 servings)
Serving: 1 flax egg Calories: 37 Carbohydrates: 2 g Protein: 1.3 g Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1.9 g
Below are some of my recipes which use flax eggs:
Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // Turmeric Chickpea Fritters // 1-Bowl Chocolate Chocolate Chip Muffins // Toasted Coconut Pancakes // Simple Vegan Stuffing // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones // Sun-Dried Tomato & Basil Meatballs