Flax Seed ‘Eggs’

This is a mixture that can be used in place of eggs in most baking, and is best if made fresh. It’s the equivalent to one egg. Double, triple . . .  this recipe to make the amount of ‘eggs’ needed.

Ingredients:

• 1 tablespoon flax seeds, ground
• 3 tablespoons warm water

Directions:

1. If using whole flax seeds, grind them in a seed grinder or coffee bean grinder until powdered.
2. Transfer the ground seeds to a small bowl, add water, and whisk until well combined.
3. Let mixture sit for 3 minutes, or until gooey.*
4. Use in baking as substitute for eggs. Not suitable for meringue, quiche, or other egg-dependent recipes that require eggs to bind and stiffen. Best when used in recipes such as pancakes, quick breads, muffins, cakes, and cookies.

Yield:
Makes 1 Flax Seed ‘Egg.’

*For a thicker goo and a better binder in baking, refrigerate mixture for 20 minutes before using.

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