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Flax, the Egg Substitute

I’m all about recipe renovations, and of course, any chance I get to make a recipe that’s plant powered I consider it a challenge! Baking has never been a strength of mine, but in the last couple of years, I’ve decided to make it a strength! Most often eggs are a key component in baked goods. Due to my own egg sensitivities, I did a little research and found that flax seed meal is a perfect replacement! 

How to make a flax egg: 

1 Tbsp Flaxseed Meal & 3 Tbsp Water. Let stand for 30 minutes to thicken. You will find that the consistency is much like that of an egg. Flax Seeds will not work.

Storing Flax Seeds or Meal: 

Refrigerate or freeze in an airtight container. This keeps the nutrients intact.

What can I use it in?

 It works as a binding agent, so anything that requires an egg. Or add a tablespoon of flaxseed meal to a smoothie, top yogurt, oatmeal, rice dishes. It adds a “nutty” flavor.

Seeds vs Meal? 

Seeds pass right through our bodies, not allowing us to absorb all the benefits it has to offer. High in fiber and Omega 3 fatty acids are just a two of the many benefits.

Next week I’ll be posting a Vegan NS Protein brownie recipe using flax egg. Just in time for the holidays!

Food is Fuel!




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