Flax Eggs: They're No Yolk!
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Non-bakers are usually surprised to learn that everything from cookies to cakes are baked with a similar list of versatile ingredients that includes flour, some kind of fat and eggs. So vegan baking can pose a challenge for those who aren't familiar with the alternatives. Chicken eggs are particularly great as they act as an emulsifier (which mixes oil and water), as a foaming and binding agent and as a structure builder.
There are a few plant-based foods that can do many of the same jobs as chicken eggs but none more so than 'flax gel' (or 'flax eggs'). It works as a structure builder, low foaming agent and emulsifier in vegan baking applications mostly through its ability to stick things together. Which really, is all you need! Swap out each egg required in baking with a magical flax egg, and you are good to go!
Here's a super easy egg alternative that works wonders in vegan baking.
Flax Eggs: They're No Yolk!
- Total Time: 20 mins
- Cook Time: -
- Serves: 1
Ingredients:
- 2 tbsp flax seeds
- 6 tbsp water
Method:
- Finely grind the flax seeds in a food processor.
- Measure out water into a bowl and add the ground flax. Stir until well combined.
- Soak the mixture for 15 minutes.
- Give it a quick stir and you're done!
- Adjust quantities depending on the number of flax eggs your require in a given dish.
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