Flax “Egg”

Whether you follow a plant-based diet or not, a flax “egg” can be a great substitute to use when baking.  It’s handy to know in a pinch if you run out of eggs and it’s also a great way to work extra fiber and Omega-3’s into baked goods.

Flax “Egg”
Equals one egg

1 tbsp ground flax
3 tbsp water

Mix ground flax with water in a small bowl.  Allow to stand for several minutes to thicken.  Use in a baking recipe as you would an egg.

The flax egg works well in hearty baked goods like banana bread or zucchini bread.  I would not recommend using it in lighter or more delicate baked goods such as cakes.

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3 thoughts on “Flax “Egg”

  1. I use flax eggs all the time! I find they are better for cookies and brownies, but I use 1/4 cup applesauce in my quick breads, or cakes.

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