A quick guide teaching you how to make a flax egg as an egg substitute in baking!
I use flax eggs a lot in my baking, and they serve as the perfect substitue for eggs in vegan baking.
Flax seeds come from the flax plant. You should buy ground flax seeds and keep them in the fridge!
- High in fibre
- Aid with digestion
- High in omega-3 fatty acids
- Have a slightly nutty taste
How To Make A Flax Egg
To make a flax egg, I mix 1 tablespoon of flax seed with 2.5 tablespoons of cold water and leave it to sit for 5 – 10 minutes.
This will result in a thick ‘egg’ like consistency that will bind your bakes together.
Often, I’ll double up my recipe and add 2 tablespoons of flax seeds with 5 tablespoons of water.
This flax egg recipe is not my original recipe – it is shared over and over again on baking websites and commonly acknowledged to be the best ratio for a good egg-substitute consistency.