1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tablespoons 18g Recipe makes 2 tablespoons) |
||
| Calories 18 | ||
| Calories from Fat 13 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 28mg | 0% | |
| Total Carbohydrate 1.0g | 0% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 0.1g | ||
| Protein 0.6g | 1% | |
Flax Vegan Egg Substitute
By: Roosie
Nov 26, 2004
This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! 
2 tablespoons
Ingredients
- 1 tablespoon ground flax seeds
- 2-3 tablespoons water
Directions
1
Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.2
Let cool before using in a recipe.3
This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.4
Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Special Pancakes (Batter Cakes)
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #326543
On Jun 13, 2009
GREAT we used this in Gluten free Apple Cinnamon Muffins and loved it.
From: Anemone
On Apr 1, 2006
A fantastic substitute! I gave this one to my grandmother, who is on a restrictive heart-healthy diet. This takes a few moments extra, but I think it's worth it for the health benefits. One hint: fresh-grind flax for the greatest nutritional punch (I use a coffee grinder I bought especially) Also, store flax in the fridge to prevent it from going rancid too quickly.
From: Vino Girl
On Mar 11, 2005
This works especially well in quick breads and muffins. Sometimes I like the way it tastes and the texture better than when using eggs. Thanks for posting.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved