Flax Egg - the vegan egg replacer
One of the most frequent questions I get asked about vegan baking is how to replace eggs?
It's certainly something of an artform, because you have to think about what properties the egg brings to each individual dish in order to correctly veganise them.
One of the easiest and most effective egg-replacers for baking cakes, cookies and anything where the egg primarily serves to bind the mixture together, is Flaxseed.
Ground flaxseed, also known as linseed goes thick and sticky when mixed with water, and acts as a very good binding agent.
It has a slightly nutty flavour which is fine alongside strong flavours like chocolate, banana, fruit and nuts etc. You may find it's not your preference for almond or vanilla flavoured sponge cakes, and for these I tend to prefer a flavourless commercial egg replacer.
But as a go-to, flaxseed is the cheapest and the easiest to have on hand.
I normally buy mine from Aldi which is probably the cheapest way to get it, but it is also available from most health food stores and large supermarkets.
Don't make the mistake of buying whole flaxseeds, or you will need to grind them yourself.
To make 1 flax egg you will need:
Ingredients per Flax Egg
1 tbsp ground flaxseed
3 tbsp cold water
Method
Mix ground flaxseed and water together in a small measuring jug or bowl, and leave for 10 minutes until it becomes thick and gelatinous.
Add to your recipe as directed.
It's certainly something of an artform, because you have to think about what properties the egg brings to each individual dish in order to correctly veganise them.
One of the easiest and most effective egg-replacers for baking cakes, cookies and anything where the egg primarily serves to bind the mixture together, is Flaxseed.
Ground flaxseed, also known as linseed goes thick and sticky when mixed with water, and acts as a very good binding agent.
It has a slightly nutty flavour which is fine alongside strong flavours like chocolate, banana, fruit and nuts etc. You may find it's not your preference for almond or vanilla flavoured sponge cakes, and for these I tend to prefer a flavourless commercial egg replacer.
But as a go-to, flaxseed is the cheapest and the easiest to have on hand.
I normally buy mine from Aldi which is probably the cheapest way to get it, but it is also available from most health food stores and large supermarkets.
Don't make the mistake of buying whole flaxseeds, or you will need to grind them yourself.
To make 1 flax egg you will need:
Ingredients per Flax Egg
1 tbsp ground flaxseed
3 tbsp cold water
Method
Mix ground flaxseed and water together in a small measuring jug or bowl, and leave for 10 minutes until it becomes thick and gelatinous.
Add to your recipe as directed.
