Flax Eggs Food

HOW TO MAKE A FLAX EGG

How to Make a Flax Egg image

A step-by-step tutorial of how to make a flax egg, egg substitute for baking!

Provided by Minimalist Baker

Categories Vegan

Time 5m

Number Of Ingredients 2

Ingredients

1 Tbsp flaxseed meal ((ground raw flaxseed))
2 1/2 Tbsp water

Steps:

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.

Nutrition Facts : ServingSize 1 flax egg, Calories 37 kcal, Carbohydrate 2 g, Protein 1.3 g, Fat 2.2 g, Fiber 1.9 g

FLAX EGGS

Flax Eggs image

Flax seeds can be found in some grocery stores and health food stores. They work great in pancakes, breads, and other baked goods. Three tbls. flax eggs equals 1 egg. Adapted from The Garden of Vegan cookbook.

Provided by Sharon123

Categories Vegan

Time 15m

Yield 6 flax eggs

Number Of Ingredients 2

Ingredients

1/3 cup whole flax seed
1 cup water

Steps:

In a blender or food processor, blend the seeds until they have an even consistency.
Slowly start adding the water while blending.
Continue blending until the mixture becomes thick.
Transfer to an air-tight container. It will keep refiegerated for 3-6 days. Makes 6 "eggs".
Note: Note:.
For one "egg", use 1 tbls. flax seed to 3 tbls. water. :).

FLAX VEGAN EGG SUBSTITUTE

Flax Vegan Egg Substitute image

This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)

Provided by Roosie

Categories Vegan

Time 20m

Yield 2 tablespoons

Number Of Ingredients 2

Ingredients

1 tablespoon ground flax seeds
2 -3 tablespoons water

Steps:

Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
Let cool before using in a recipe.** (About 10 minutes).
This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.

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Combine the ground flax and water in a small bowl (if your recipe calls for multiple eggs, just multiply the ingredients as necessary and mix in the same bowl). Stir with a fork until combined.
Let the mixture rest for at least 10 to 15 minutes, until it’s somewhat “gloppy” or congealed. Use in place of the eggs in your baking project!

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