The flax “egg” is a simple mixture of ground flax seed and water that gels to bind the other ingredients together. It’s a common substitute for eggs in vegan baked dishes– and flax increases the fiber content. It is easy to mix up and add to your recipe. You can even adjust the amount of moisture according to the notes below.
1 tablespoon ground flax seed
3 tablespoons water (up to 1/3 cup) – see note
If making the gel, measure the flax seed into a small dish. Pour in the water while whisking gently. The gel will take a few minutes to form and will continue to thicken over time.
If using in a recipe, add the flax meal with the dry ingredients and the water with the wet. Or if the recipe already calls for flax meal and there is other liquid, don’t add any extra water unless the batter seems quite dry.
I found a range of egg-substitute equivalents in browsing recipes. The resource on elimination diets that I’ve been using for over a decade calls for 1 tablespoon of flax meal to 1/3 cup water. Other sites give the proportion as 1 tablespoon flax meal to 3 tablespoons of water. If you are trying a recipe for the first time, err on the side of less water — you can always add more, but not take it out!
Why keep your flax meal in the freezer? In addition to containing wonderful fiber, flax is also an excellent source of plant omega-3 fatty acids, mostly ALA (alpha-lipoic acid). You want to keep those fatty acids from going rancid, especially if you buy your flax meal in 3-or 4-pound bags as I do!
Keywords: egg substitute, elimination diet, vegan egg, flax meal