Prep 10 mins
Cook 0 mins
While I was searching for an egg substitute so that I could make recipes healthier for myself, I ran into this simple and easy recipe. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/flaxseed-egg-substitute.html Care2 says: Using flax seeds in place of eggs is a great vegan trick for baking, but you don’t have to be vegan to benefit from this great substitution. Flax seeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet. Read on for an easy tip on how to substitute flaxseeds for eggs. Flaxseeds are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. They also contains a group of chemicals called lignans that may play a role in the prevention of cancer. With all of this goodness, it seems like a great idea to get flax seeds into one’s diet in any way possible. One great way is to use flax seeds in place of eggs in baked goods.
To replace one egg
- 14.79 ml flax seed, ground
- 44.37 ml water (or other liquid)
You can also use whole flax seeds
- 14.79 ml whole flax seed
- 59.16 ml water (or other liquid)
- TO REPLACE ONE EGG:.
- Stir together until thick and gelatinous.
- USING WHOLE FLAX SEEDS:.
- Process seeds in a blender to a fine meal, add liquid and blend well.
- You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.