Yesterday I shared photos of my first ever egg-free Zucchini Cake which I found over on the Minimalist Baker. Today I wanted to share the flax egg recipe I used for the cake. Less a recipe and more a list of steps, using flaxseeds in place of eggs is simple and not as daunting as it sounds.
I tastespotted an awesome How to Make a Flaxseed Egg tutorial on Bonzai Aphrodite and I’m sharing it here. If you follow the steps listed you cannot go wrong. The water + flax seed mixture replaces the binder quality that eggs give baked goods and I would say it is best used as a substitute in quick breads, cakes, and muffins. I can honestly say that in my cake I didn’t take any flaxseed at all and I suspect this is due to the strong flavor of the zucchini. I would imagine this would be the same in banana, chocolate, pumpkin, and other strong flavored cakes and breads. Give flax egg a try and see how it works for you. If it is a fail try again maybe with another recipe.
Never give up,
the gluten free chef
Check out this flaxseed egg recipe below courtesy of Minimalist Baker
Flax Eggs (use in place of 2 large eggs)
2 tablespoons flaxseed meal
5 tablespoons water
- Place the meal to a small dish and add water 1 tablespoon at a time stirring until combined. Transfer dish to the refrigerator and chill 15 minutes to 1 hour. This chilling time is vital so do not skip it!
- Add your flax egg to your recipe as you would regular eggs.
Photo credit: Bonzai Aphrodite