Flax seeds are something I’ve been using for a couple of years now for their high omega 3 content, but who would have thought that they can be made into a wonderful egg substitute? I am so thankful for Lindsay’s post about this. Flax seed binder has allowed me to make things that my 10 month old ( who shouldn’t have egg whites yet ) can eat! Yah for flax seeds! So, here is how easy it is to make:
– Combine 1/4 cup ground flax seeds and 3/4 cup water in pan.
– Boil for 3 minutes ( stirring a couple times ).
That’s it! Just let is cool and refigerate. This gives you about 5 or 6 eggs worth. Use about 1/8 cup ( 2 T. ) per needed egg. Use within 2 weeks. Have fun baking!
Update: I recently read on Kimi’s site that flax seeds contain phytoestrogens, which means they shoud be used in moderation, especially for pregnant women. Kimi also mentions that chia seeds work as an egg substitute similar to flax seeds. I look forward to learning more about chia seeds in the future.