Knowing how to make a flax egg is a crucial part of vegan baking.
Oh yes indeed.
When I figured out that you could use one of these babies to replace a regular (chicken) egg in vegan baking, well…to say I was excited would be a massive understatement.
And YES, they work like a freaking charm I tell ya!
Of course you can’t go whipping them up like egg whites or anything.
They act like eggs in that they bind beautifully, which is wonderful enough.
So when you want to make a cake or pancakes or muffins or biscuits, the humble flax egg is your firm friend.
And oh – how easy!
Check out the ‘how to’ pictures below plus an awesome ‘how to’ video.
It’s really as easy as that!
And what’s also awesome?
Flax seeds are good for you!
Omega 3’s yay!
So not only are you getting a very handy little baking friend here, you’re also adding some solid healthy goodness to your baked goods! 🙂Print
The step by step guide to how to make a flax egg. Can replace a regular egg in vegan baking for cakes, pancakes, muffins and more!
- 1 Tbsp Flaxseed Meal (ground or milled flaxseed)
- 3 Tbsp Hot Water
- Add the tablespoon of ground flaxseed to a bowl.
- Add 3 tablespoons of hot water from the kettle (just boiled).
- Allow to sit for a minute or two – using hot water makes the thickening process much faster, and it usually gets to the right (gloopy/gelatinous) consistency in only about one minute.
- The gloopy/gelatinous consistency is how it functions like an egg in recipes!
- Use it in place of an egg in recipes, it’s not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 regular (chicken) egg in recipes.
- Of course – it won’t work for things like meringues! You definitely can’t whip it (for that you need aquafaba!)
- However, in cakes and breads and pancakes and biscuits, it works perfectly!
*Not my original recipe but a staple in vegan baking that I have adapted for my own purposes.
- Serving Size: 1 flax egg
- Calories: 37
- Fat: 3g
- Carbohydrates: 2g
- Fiber: 1.9g
- Protein: 1.3g