Learn how to make flax eggs for egg-free baking! Flax eggs are a great solution for vegans and those with egg allergies. They’re also a nice, simple substitute for baked goods if you run out regular eggs. Recipe as written yields 1 flax egg; multiply as needed.
1 tablespoon ground flaxseeds,* also known as flaxseed meal
3 tablespoons water
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!
*How to grind flax seeds: You can either start with store-bought ground flaxseed (Bob’s Red Mill offers one) or grind your own. To grind your own, blend at least 1/4 cup in a food processor for about 1 minute, or until it feels like a slightly gritty flour. Store any leftover ground flax in an air-tight container in the refrigerator.
Chia seed alternative: You can also use ground chia seeds in place of ground flaxseeds (same amount and method)!
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