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:
- 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.
- Once the seeds are sprouted, blend them up on high until completely pulverized.
- Store the blended flax in a jar in the refrigerator until you need to use it. It will keep for 2 weeks.
- Substitute 2 tablespoons of flax-egg for each egg you require.
Quick alternative flax egg procedure:
- For 1 egg, grind 1 tablespoon of raw flax seeds in a coffe grinder.
- Mix the ground flax with 3 tablespoons of filtered water.
- The mixture will quickly become mucilaginous and egg-like!
- 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:
- Vinegar & Baking Soda - 1 tsp of baking soda to 1 tbsp of vinegar; works best in cakes, cupcakes, and quick breads
- Ripe Banana - 1/2 banana for 1-2 eggs; acts as a binding agent
- Applesauce - 1/4 cup for 1 egg; also replaces butter and oil
- 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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