Flax and Chia Eggs
A simple how to guide for making flax and chia eggs to be used in a variety of vegan baked goods. Plus my tips for producing the best results.
Servings 1
Ingredients
Flax Egg:
- 1 tablespoon ground flax seeds see note below
- 2 tablespoon water
Chia Egg:
- 1 tablespoon ground chia seeds see note below
- 3 tablespoon water
Instructions
Flax Egg:
- Whisk ground seed and water together in a small dish. I have found to achieve the best result, refrigerating the mixture for 10- 15 minutes is key. It thickens and takes on a more egg like texture this way.1 tablespoon ground flax seeds, 2 tablespoon water
Chia Egg:
- Whisk ground seed and water together in a small dish. Set aside for 3-5 minutes to thicken. No need to refrigerate chia, it gels up nicely without.1 tablespoon ground chia seeds, 3 tablespoon water
Notes
- Always start with whole seeds and grind them as needed using a coffee or spice grinder. The milled seeds tend to go rancid rather quickly and give off an unpleasant smell and flavor.
- This is not my original recipe and is well known in the vegan community. I've made adjustments to suit my needs.
