Flax is by far my favorite Egg replacer for baking. It has amazing nutritional value and contains Omega Fatty Acids, Fiber and Protein. Whoa did someone just say Protein? Nice! This makes for a healthy recipe all in of itself. Flax also keeps the texture of the product by acting as a binder and maintaining its moisture once cooked. So how do you make this wonder faux egg you ask? I have the answer!
- 1 Tbsp. Ground Flax or Flaxmeal
- 3 Tbsp. Warm Water
Mix two ingredients together and let sit for 8 minuets. After gel is formed you can add to whatever recipe you want. Pretty nifty eh?