Wednesday, November 4, 2009

Flax-Egg, the Vegan Egg Substitute

I first learned about the flax egg substitute from Traci Sellers in her book, Traci's Transformational Kitchen Cook Book. I finally put it to the test last weekend when making Halloween Vegan Brownies. I would call the vegan baking experience a success!

Here is the flax egg procedure:

  1. Sprout 1/4 cup of raw flax seeds by soaking them in 3/4 cup filtered water in your blender pitcher for at least 3 hours. The seeds will quickly become mucilaginous.
  2. Once the seeds are sprouted, blend them up on high until completely pulverized.
  3. Store the blended flax in a jar in the refrigerator until you need to use it. It will keep for 2 weeks.
  4. Substitute 2 tablespoons of flax-egg for each egg you require.

Quick alternative flax egg procedure:
  1. For 1 egg, grind 1 tablespoon of raw flax seeds in a coffe grinder.
  2. Mix the ground flax with 3 tablespoons of filtered water.
  3. The mixture will quickly become mucilaginous and egg-like!
  4. You can keep this mixture on hand in the refrigerator until needed for 2 weeks.

Colleen Patrick-Goudreau in her book, The Joy of Vegan Baking, lists several vegan egg alternatives:
  1. Vinegar & Baking Soda - 1 tsp of baking soda to 1 tbsp of vinegar; works best in cakes, cupcakes, and quick breads
  2. Ripe Banana - 1/2 banana for 1-2 eggs; acts as a binding agent
  3. Applesauce - 1/4 cup for 1 egg; also replaces butter and oil
  4. Silken Tofu - 1/4 cup blended until smooth and creamy; works best with rich, dense, and moist cakes and brownies

Note: Brownies are not considered a health food even if they are vegan. I recommend reserving such indulgences for special occasions. The most important thing to remember is know yourself and indulge only if you are sufficiently healthy.

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