Flax Eggs Food
HOW TO MAKE A FLAX EGG
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
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 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
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
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
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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4.9/5 (8)Total Time 10 minsCategory BakingCalories 37 per serving
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4.9/5 (8)Total Time 10 minsCategory BakingCalories 37 per serving
- 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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A flax egg is a vegan substitute for eggs made from ground flaxseed and water. When mixed together, the combination gelatinizes and acts as a binder in most baked goods. While it can’t be used as a substitute for eggs in every single recipe, it can be used in a lot of recipes! More on that below.
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Cuisine AmericanTotal Time 11 minsCategory How to RecipeCalories 37 per serving
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In a small bowl, combine ground flax seeds (flaxseed meal) with water, and mix well to combine. Place mixture to chill in the refrigerator for 15 minutes and it will form a gel-like egg substitute. Use in baked goods to replace eggs (this recipe is for one flax egg, which replaces one egg) clock. clock icon. Prep Time: 15 mins.
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