5 min Prep, 15 min Cook
Both chia seed and flax seed have become a popular choice for vegan, allergies and anyone looking to explore their options and broaden their horizon. Due to their glutinous nature when wet, they act as a perfect egg replacement and judging by how often they are cited in cookbooks and food blogs, many people can attest their resourcefulness.
First of all the flaxseeds need to be ground; use a spice blender, or a coffee grinder. It’s always best to use whole flaxseeds rather than the milled ones, are they can go rancid very quickly.
Add the three tablespoons of water to a small bowl.
Then add the tablespoon of ground flaxseed to the bowl of water and begin to whisk rigorously. This is also a good time to make the amount you need, so go ahead with doubling the batch if necessary.
Once whisked, refrigerate the mixture for 15 minutes to set – The consistency should be glue and sticky in form.
You’re just successfully made some flax eggs, have fun baking with it.
Serving Size 61 g
|Amount Per Serving|
|Calories 94 cals||5%|
|% Daily Value*|
|Kilojoules 395 kJ||5%|
|Fat 6.8 g||10%|
|Sodium 89.1 mg||4%|
|Carbohydrate 0.7 g||0%|
|Protein 7.7 g||15%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|