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After learning that I was highly intolerant to eggs, I had to find a substitute to use in baking. I have tried a few different options, but this one is my favourite.
I also believe this is the healthier and best vegan egg substitute option as well as flaxseeds are also a prebiotic and good for your gut. So this is how to make a flax egg:
Just 2 Ingredients:
- Flaxseed meal, I prefer organic. I usually use Ceres Organics Flaxseed Meal
- Filtered Water
You just need a small bowl or a mug and a tablespoon.
I was originally told to use 1 tablespoon of flaxseed meal to 3 tablespoons of water. That gave me a few problems with some baking recipes. I was finding they cake, muffin, biscuits, etc weren’t being completely cooked in the middle and would turn out a bit gooey.
Then I came across a recommendation from someone to use only 2 tablespoons of water to 1 tablespoon of flaxseed meal. That works too, so just depends what you’re using it for. I recently used it as a substitute for egg in Dr G’s Spicy Ginger Cookies and found that I used 3 tablespoons of water to 1 of the flaxseed meal and they turned out good.
After I add the level compacted tablespoon of flaxseed meal to a mug or bowl and add the 2-3 tablespoons of filtered water, I then use a fork to mix it well.
Then make sure you let it sit for at least a few minutes before you use it, as that’s when it thickens up like an egg.
Feel free to let me know if this has worked for you or if you have any tips to add.