I’m always on the hunt for healthy alternatives in baking, the search just never stops with me. However, with that being said I do realise that people who suffer from an egg allergy or following a specific diet (i.e. vegan) are also on the look out too.
When we bake for instance a sponge cake, we need something that acts as a binding agent for the rest of the ingredients to hold together. Unfortunately, butter or milk cannot supersede the role of a binder, so what do we do in such a predicament?
While egg replacements have always been readily available on the market, there’s no harm in using something that’s less processed and optimises health at the same time. Who would object to that? anyone?
Both chia seed and flax seed have become a popular choice for vegan, allergies and anyone looking to explore their options and broaden their horizon. Due to their glutinous nature when wet, they act as a perfect egg replacement and judging by how often they are cited in cookbooks and food blogs, many people can attest their resourcefulness.
The ratio for substitution is very simple; one tablespoon of flaxseed + three tablespoons of water equals one whole egg. Depending on what you’re making, if you require more , double, triple etc.. the batch to meet your need.
Here are some more reasons why flaxseeds are so great;
- Cholestorol free
- Low in calorie
- High in fibre and protein
- Rich in omega 3 fat (the good fat we need)
Enough of all this flax egg discourse and now let’s get down to business – the fun part.
First of all the flaxseeds need to be ground; use a spice blender, or a coffee grinder. It’s always best to use whole flaxseeds rather than the milled ones, are they can go rancid very quickly.
Add the three tablespoons of water to a small bowl.
Then add the tablespoon of ground flaxseed to the bowl of water and begin to whisk rigorously. This is also a good time to make the amount you need, so go ahead with doubling the batch if necessary.
Once whisked, refrigerate the mixture for 15 minutes to set – The consistency should be glue and sticky in form.
You’re just successfully made some flax eggs, have fun baking with it.
Question; Have you baked with flax seeds? If so, what has your experience being?