Psyllium Vegan Egg Replacer

**Jubes**'s Note:

Psyllium makes a suitable replacement for an egg when mixed with water. This egg replacer would be used in baked goods or as a binding ingredient- not suitable as scrambled eggs or the like. I've tried it in a cookie recipe and it worked out great. This 'recipe' is being posted by request. Psyllium can also be added with dry flour ingredients to add some extra fibre to a baked good, such as a muffin, or to provide some extra stability to gluten-free cooking. The following will replace one egg and has very little taste. I also add some psyllium to my rissole/burgers to add some binding to them.

• Total Time: 2 mins
• Prep Time: 2 mins
• Cook Time: 0 mins

Ingredients:

Serves: 1

Yield: 1.0 'egg'

• 1 tablespoon psyllium husks
• 2 tablespoons water

Directions:

1. Mix the psyllium in a small bowl or cup with the water.
2. Stir for about 30 seconds, while the mixture thickens. It will become gluey enough to roll into a ball.
3. Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe).

Reviews

[Sheri Lou]

This worked great in my cookie recipe. I whisked it quickly (I didn't wait the 30 seconds) and added it to the mix quickly. I'm wondering if this will work in cakes... please let me know.