Ground Flax Egg Substitute 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 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.
FLAX SEED EGG SUBSTITUTE FOR BAKING
While I was searching for an egg substitute so that I could make recipes healthier for myself, I ran into this simple and easy recipe. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/flaxseed-egg-substitute.html Care2 says: Using flax seeds in place of eggs is a great vegan trick for baking, but you don't have to be vegan to benefit from this great substitution. Flax seeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet. Read on for an easy tip on how to substitute flaxseeds for eggs. Flaxseeds are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. They also contains a group of chemicals called lignans that may play a role in the prevention of cancer. With all of this goodness, it seems like a great idea to get flax seeds into one's diet in any way possible. One great way is to use flax seeds in place of eggs in baked goods.
Provided by SassiFras
Categories Low Cholesterol
Time 10m
Yield 1 egg substitue, 1 serving(s)
Number Of Ingredients 4
Steps:
- TO REPLACE ONE EGG:.
- Stir together until thick and gelatinous.
- USING WHOLE FLAX SEEDS:.
- Process seeds in a blender to a fine meal, add liquid and blend well.
- You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 110, Fat 8.7, SaturatedFat 0.8, Sodium 8.2, Carbohydrate 6, Fiber 5.6, Sugar 0.3, Protein 3.8
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- Flax Egg. 1 tablespoon of ground flax seeds + 2.5 tablespoons of water = 1 whole egg. High in omega-3 fatty acids and fiber, this healthy option is a great substitute for eggs and is super easy to make!
- Chia Egg. 1 tablespoon ground chia seeds + 3 tablespoons of water = 1 egg. Similar to a flax egg, only using chia seeds, this healthy option is also a great option for baked goods, pancakes, and even veggie burger recipes.
- Fruit Purees. 1/4 cup of apple sauce or any fruit puree = 1 egg. Unsweetened applesauce, pumpkin puree, ripe bananas, and even sweet potato puree all make for an easy vegan substitute in baking recipes.
- Avocado. 1/4 cup of pureed avocado = 1 egg. Mashed avocado has the same effect as fruit purees with a neutral flavor. If you’d rather avoid a banana or pumpkin flavor, using pureed avocado will work well.
- Aquafaba. 1 tablespoon of whipped aquafaba = 1 egg white. The liquid from a can of chickpeas is called aquafaba. It has a similar consistency to a raw egg white.
- Chickpea Flour Egg. 2 tablespoons of Chickpea Flour + 2 tablespoons of water + 1 tsp of olive oil = 1 large egg. Whisk together the chickpea flour, water, and olive oil.
- Silken Tofu. 1/4 cup of pureed silken tofu = 1 large egg. You may have heard of a tofu scramble, but you can also use tofu in your baking recipes! Be sure to use silken tofu, not firm tofu as a vegan alternative to eggs.
- Tapioca Starch. 2 tablespoons tapioca starch + 3 tablespoons of water = 1 egg. Tapioca starch works well to bind ingredients. This particular egg replacement works best for sauces like vegan mayonnaise, or as a thickening agent in puddings.
- Nut Butter. 3 tablespoons of nut butter = 1 egg. You can use peanut butter, almond butter, or cashew butter as a replacement to help bind ingredients together.
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- Applesauce. Applesauce is a purée made from cooked apples. It’s often sweetened or flavored with other spices like nutmeg and cinnamon. Using 1/4 cup (about 65 grams) of applesauce can replace an egg in most recipes.
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