This is a quick and easy egg substitute using flaxseed that works beautifully in many baked goods, particularly waffles, pancakes, muffins, breads, brownies, and cookies. An added benefit i️s that flaxseeds are rich in brain-boosting omega-3 (ALA) fatty acids (an important nutrient for growing kids!) and fiber (supports healthier tummies!) 💪
I use the recipe by Colleen Patrick-Goudreau in her wonderful book, The Joy of Vegan Baking, available on Amazon.
1 tablespoon of Flaxseed, finely ground
3 tablespoons of cold water
For every 1 egg that you replace, whisk 1 tablespoon (15 g) of finely ground flaxseed (I use Spectrum Essentials Organic Ground Premium Flaxseed) with 3 tablespoons (45 mL) of cold water. Whisk by hand, about 2-3 minutes, until a gelatinous mixture is formed. The finished mixture will have an egg-like consistency. Now add to the recipe just like you would an egg!
➡️ If you prefer to use or only have whole flaxseed on hand you can put the flaxseed+water mixture in a blender or food processor until thick and creamy.
➡️ For optimum consistency and nutrient retention, I suggest making the mixture fresh, during or as close to baking your recipe as possible.
Post a comment or send me a message if you have any questions.