To make a flax egg, it's best to start with whole flax seeds, if possible. Add to a coffee grinder. If using pre-ground flax seeds (or flaxmeal), you can skip the next step.
Grind 1 tablespoon of whole flax seeds into a fine powder. If your grinder has multiple settings, choose the finest grain setting.
Add the ground flax to a small bowl and add the 3 tablespoons of water; stir. Let sit for 5 minutes.
Use this flax egg in many recipes as a vegan egg replacement.
- *Note that pre-ground flax seeds (or flaxmeal) does not have as long of a shelf life and thus, can become rancid more quickly. Make sure it smells nutty and not bitter.
- If you want your flax egg to be thicker, use less water.
- You can find whole or pre-ground seeds at a variety of markets, such as Whole Foods or Trader Joe's, or your local specialty store.
- The recommended way to grind flax seeds is by using a coffee grinder. If your grinder has multiple settings, choose the finest grain setting. Another option is a food processor (or even blender), but for these methods, you need to grind larger amounts in order for them to grind properly. If you do go this route, keep any leftover ground flaxseed in an airtight container in the fridge/freezer (it will last for about a week). You can also use a mortar and pestle.
- Use this flax seed in the place of eggs in your vegan cooking/baking or as a way to bind ingredients. Be sure to follow recipe instructions, if possible. Just note that not all recipes will allow you to swap out eggs for flax eggs, as not all recipes will taste good with a nutty, flaxseed flavor.
- Storage Instructions: it's best to use this flax egg immediately in your desired recipe. If you need to store for a few hours, add to an airtight container and store in the fridge until use.
Serving: 1flax egg | Calories: 55kcal | Carbohydrates: 3g | Protein: 1.9g | Fat: 4.3g | Sodium: 6.6mg | Sugar: 0.2g