The Perfect Flax Seed Egg

For vegans, people trying to cut out fat from their diet, or people who are just dabbling into new food territory such as myself, replacing eggs in baking is an easy place to start. In a previous post, I explained one of my more commonly used methods of replacing eggs with chai seeds (1 tablespoon of chai seeds to 3 tablespoons of water) but have been since been looking into another popular substitution; flax eggs!

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The brand of flax seeds I used

Flax seeds are a shit ton cheaper than chai seeds, and only a few minutes of extra work. This entire bag only cost me around $5 while a bag of chai seeds this size would be around $70.  All you are going to need is 1 tablespoon of ground flax seeds (You can also use the full seeds and grind them yourself. I would go ahead and do this but I don’t have a grinder available to me in the dorm) and 3 tablespoons of room temperature water. This makes the equivalent of one egg. You can make several at a time if you need and adjust the ingredients accordingly.

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The actual ground seeds

1. Start by grinding up the flax seeds if you are using the full seeds.

2. Pour the ground flax seeds out into a bowl and add the water.

3. Mix together very well until it begins to turn gooey.

4. Place in the refrigerator for about 15-30 minutes. This really allows for the mixture to get the perfect consistency. I usually make my flax eggs at the beginning of my baking adventure so the eggs can set up while I get the rest of my ingredients set up.

That’s all there is too it! Flax seeds add a slightly nutty flavor to your dish, but are pretty much undetectable when there are other stronger ingredients involved.

Not only can they reduce the fat and calories in your dish, there are a ton of other health benefits to flax seeds. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. More specifically, flax seeds contain:

• Omega-3 essential fatty acids. These are the good fats that have been shown to have heart-healthy effects.

• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.

• Fiber, which is magic for your intestinal tract.

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