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Flax eggs are pretty awesome and can be a great binder for replacing eggs in recipes. I use a mix between no egg, flax eggs, aquafab, and Ener- G store bought egg re-placer.
I feel like Flax eggs work best in things like, cakes, muffins, pancakes, and waffles. One thing about flax eggs. You can’t whip these. You can totally whip Aquafab, but that’s for another post.
I always feel good when I am adding a flax egg to my recipe because I know I am adding some awesome Omega 3’s and I know I could use a little extra Omegas in my life. Other bonuses, it’s cheap, easy, and quick. I store my extra flax seeds in my freezer to keep them fresh.
- 1 tablespoon Flaxmeal
- 2 tablespoons water
- Mix 1 tablespoon flaxmeal (by grinding flax seeds) with 2 TB of water. Let this sit for 5-10 minutes and thicken. This equals 1 egg.
Flax egg recipes are all over the web. I did not make up this recipe, this is what I have altered to be my favorite consistency.
Nutrition Information:Yield: 1 Serving Size: 1 egg
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 0gFiber: 2gSugar: 0gProtein: 0g
The calories are computer generated and may not be 100% accurate.