Flax Seed Egg Replacement Recipe

Flax seeds make a nutritious egg replacement if you are looking for a vegan or allergy friendly option, ran out of regular eggs, or just want to try something new when baking. Read about their health benefits and how to make flax “egg.”

GOLDEN FLAX SEEDS

Health Benefits of Flax Seeds

Flax seeds are often used in healing herbal teas to soothe sore throats, stomach ulcers, skin injuries and inflammation, and digestive problems like irritable bowel syndrome and excess stomach acid. Within the body, flax seeds can help reduce systemic heat, inflammation, and irritation and have a moisturizing effect on the tissues. 

Flax seeds contain essential fatty acids, especially omega-3, which helps reduce systemic inflammation and lower total cholesterol and “bad” low-density lipoproteins (LDLs). They also contain lignans which provide antioxidant support and fiber which improves digestion.

Flax seed is easiest to digest after the “shell” has been broken down. There are several pre-ground options available in most grocery stores. They can usually be found in the baking section, and one bag lasts a long time! You can also easily grind your own whole flax seeds in a coffee grinder or food processor. Store extra fresh ground flax in the fridge for optimal freshness. Try adding flax to smoothies, sauce, soup, or pasta recipes for an added boost of fiber and nutrients!

FRESH GROUND GOLDEN FLAXSEED

Flax seeds contain complex polysaccharides that become viscous and slimy when they come into contact with water. They make an easy replacement for egg-free baking in about 10 minutes. 

How to Make a Flax Seed Egg Replacement

FLAX ‘EGG’ REPLACEMENT

Ingredients:

1 tablespoon whole flaxseed or ground flaxseed

2.5 tablespoons water

Instructions:

1. Grind whole flaxseeds in a food processor until they are the texture of a slightly gritty flour. Or use an already ground flaxseed meal. 

2. Add the ground flaxseed and water to a small bowl and stir to combine. 

3. Let stand for 5-10 minutes to thicken until it forms a congealed texture.

4. Use flax ‘egg’ mixture in place of regular egg in your baking recipes at a 1:1 replacement ratio. This recipe makes enough replacement for 1 egg. Double or triple ingredients as needed based on the recipe you are using.

By Glory Forrest, BSN, RN