Flax seed egg alternative for bakinga tbsp of flaxseeds by sean dreilinger of flickr
If you've ever had to wash up something with dried-up flaxseed meal on it, you'll know how sticky this stuff is. As a result it makes a great binding agent in cakes and roasts, as a direct replacement for eggs. This simple recipe shows you how.
Flaxseeds are also called linseeds and are unusually high in omega 3 essential fatty acids, so really rather good to include too. You can buy them in health food stores and larger supermarkets.
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- 1 tablespoon ground flaxseeds
- 3 tablespoons water (or other liquid)
- Stir together until thick and gelatinous. If you leave it aside it thickens up more.
Some people use boiling rather than cold water.
Blender version: You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
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.
- Difficulty: Beginners
- Preparation: No Cook
- Provides: 1 servings
- Yields: 1 egg equivalent
- Vegginess:: Vegan
- Preparation: 2 minutes
- Total: 2 minutes
This recipe was reproduced with the kind permission of.