Egg can play different roles in recipes. Sometimes egg acts like the “glue” that helps keep ingredients together. Other times, egg helps with leavening to make foods like cake light and fluffy. But egg is one of the top 9 food allergens. Flax goo works well when you need a binder in a recipe such as for cookies or quick breads.
Our friend Elena teaches us how to make this easy allergy-friendly egg substitute with flax seed and water.
- 3 Tbsp warm or hot water
- 1 Tbsp ground flax seed
Using a coffee grinder (or any other blending machine), grind flax seed until it is very fine. In a bowl, mix flax seed and water. Let sit until it is like a gel. Use as an egg substitute in cookies, cakes, breads and any other recipe you would like.
Every 1 tablespoon of flax seed and 3 tablespoons of water combined is equal to 1 egg.