Difficulty level: Easy
You can use "flax eggs" in place of eggs in any baked recipe like cakes, muffins, and cookies.
- 1 T whole flax seeds
- 3 T room temperature or cold water
It’s important to start with whole flax seeds and not to use hot water. Ground flax seed gets rancid very quickly, and hot water destroys the nutrients in flax.
- Grind the flax seeds in a spice grinder and transfer to a small bowl.
- Add the water and whisk for a minute, until well blended.
- Refrigerate for 10 minutes before using in your recipe.
The 10-minute chilling time is essential, as the flax will absorb the water and make a thick, gelatinous mixture that mimics the properties of eggs in baking. So make the flax egg first, then while it’s chilling you can get the rest of your ingredients chopped or mixed or whatever.