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.