1 TABLESPOON GROUND FLAX SEED
3 TABLESPOONS WARM WATER
What do you do when a recipe calls for egg but you have an egg allergy?
Just whisk 1 tablespoon of GROUND flax seeds in 3 tablespoons of water. Let it sit a few minutes until it reaches egg-like consistency. Then use the mixture as you would use egg in your recipe.
You can buy flax seeds already ground or you can buy whole flax seeds and grind them in your blender.
Make sure your ground or whole flax seeds are sealed airtight and kept in the freezer. They won’t actually freeze and will be ready to use anytime you need an “egg”. Freezing makes them last longer.
I also love to sprinkle ground flax seeds on salads, in smoothies, in cereal, and on oatmeal. Consider it versatile “food sprinkles” and a great source of fiber.
My new favorite brand of ground flax is made by Hodgson Mill (affiliate). The mill is actually right here in my home state, and I was able to talk to them over the phone about cross contamination. The only allergens in the plant where they make the Flax Chia Blend are almonds and coconut. I was very pleased to hear this, and am a happy loyal customer. You may want to call to check on any processing changes, though.
Hope this easy flax egg replacer opens many new baking doors for you!