This is the perfect easy way to substitute for eggs in vegan baking and cooking. Substitute one serving of this recipe for each egg that is called for. This works well in standard recipes. More specialized recipes might call for something more specific. There are many ratios that people use for flax eggs, and after having tried many of them, this water to flaxseed ratio is my favorite.
Flax Egg (Vegan, Gluten Free, Oil Free, Flour Free):
- 1 Tablespoon ground flaxseed
- 2 1/2 Tablespoons water
Combine ground flaxseed and water in a small bowl and stir.
Allow to rest for 5 to 10 minutes until it has thickened to a gel consistency.
This recipe replaces 1 egg in baking. Multiply as needed to fit your recipe.
*If you need a thicker, less runny consistency, lower the amount of water used to 2 Tablespoons.
**If you’re baking something very light in color (example: vanilla cake, almond cookies), the ground flaxseed will show up as light brown specks throughout your finished product. See the photos from my almond cookie recipe for an example.