Did you know you can replace eggs in recipes with flax? Whether you are vegan, allergic to eggs, or simply ran out these make the perfect alternative in all your recipes. They can be used to bind anything from meatballs and lentil loaf to muffins and pancakes. Scroll down to see how to do it.
Recipe Yields 1 Flax Egg (equivalent of 1 egg)
1 Tbsp Manitoba Milling Co. Smooth Whole-Milled (ground) Flaxseed
3 Tbsp water
1. Combine ingredients in a small bowl. Whisk gently with a fork to combine. Let sit for 2-3 minutes, until the flax absorbs the water. You will notice it start to gel and become an egg-like consistency.
2. Use as you would eggs in any recipe.
1. The flaxseed must be ground (also called flax meal) in order to absorb the water and become an egg-like consistency. Whole flax seeds will not absorb water.
2. Flaxseed must also be ground in order for your body to absorb the omega-3s, protein, and other nutrients. Our bodies cannot fully digest and absorb the nutrients from whole flaxseeds.