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 Ground Flaxseed Meal
- 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.
- 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 chicken egg in a recipe.
- Of course – it won’t work for things like vegan meringues! You definitely can’t whip it (for that you need aquafaba!)
- However, in cakes and quick 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
Keywords: flax egg, how to make a flax egg