Sure, you’ve likely sprinkled flax seeds over your oatmeal, on top of your salad or into your smoothie for a boost of fiber and omega-3 fatty acids. Maybe you’ve even whisked a few spoonfuls into your bread dough.

But when it comes to plant-based (and vegan) baking, did you know that ground flax seeds (or flax meal) make the perfect egg substitute?

When whisked with water, this secret “swap” ingredient becomes thick and gelatinous which helps bind your baked goods – much like eggs!

The basic ratio to make a single flax “egg” (which would be the equivalent to one regular egg) is one tablespoon of ground flax seeds to three tablespoons of warm water.

Simply whisk the flax and water until combined, then let sit for 10 – 15 minutes, or until the water is absorbed and the texture is gelatinous.

If a recipe calls for two or three eggs, simply double or triple the ratio then add the flax “egg(s)” to the recipe exactly as you would regular eggs.

Flax “Egg”

• 1 tablespoon ground flax seed
• 3 tablespoons warm water

1. Mix the ground flax seed and water in a small bowl, until well combined.
2. Let sit for 10-15 minutes to allow the ground flax seeds to absorb the water and gelatinize.

A few more things to note: Flax “eggs” don’t keep well, so it’s best to use them within an hour of making.

And while flax “eggs” are a great egg-substitute in baking, they don’t work for recipes where regular eggs are the star of the show, ie…scrambles, omelets etc.

Even if you’re not vegan or following a completely plant-based diet, this egg swap is a healthy way to spruce up your muffin, cookie, cake and brownie recipes.

So give it a try and let me know what you think down in the comments below.

xo,