Flax Egg
A whole-food plant-based egg replacer. One flax egg = one egg in baking.
Ingredients
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- 1 Tbsp ground flax seed
- 3 Tbsp water
Method
- Stir together the ground flax seed and water in a small bowl.
- Let it sit for 5 minutes until it thickens to a gel. Use in place of one egg.
Nutrition per serving (estimated)
- 55 cal
- 1.8g protein
- 3.7g fat
- 3.4g carbs
- 2.3g fiber
- 0.2g sugar
- 4mg sodium
About the ingredients
- ground flax seed Linum usitatissimum
- Premier plant ALA omega-3 source and richest dietary lignan source. Whole seeds pass largely undigested, so grinding aids bioavailability, but the named whole seed remains a level-1 whole food. High caloric density from ~42% fat, but fat is held in an intact fiber matrix.
- water
- Plain potable water (H2O). Universal solvent and culinary base, no calories or nutrients beyond trace minerals. Not derived from any organism; an unprocessed essential. WFPB canonical.