This flax gel is the perfect vegan egg replacement in any of your baking recipes. It doesn’t leave any specs of ground flax seed behind and is tasteless.

You can keep this egg replacement in the fridge for up to 1 week or un the freezer for up to 6 months.

This vegan egg replacement for baking has been a long time in the making. This started when I was studying at L’Institut de Tourisme et d’Hôtellerie du Québec. I had to experiment and find an egg-free hollandaise sauce for a food chemistry class and this was the result. 

I then became vegan and decided to try it out in my baked goods and it worked fabulously. Not only it didn’t change the appearance of my baked goods like regular flax eggs do, but it also made my baked goods moister.

I have since then used this for a lot of things like Spicy brownies , cupcakes and much more! Even my job fell in love with this recipe.

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Flax Egg Replacement

Ingredients

• 500 g water 500 ml
• 75 g whole flax seed

Instructions

• Put in a pot all the ingredients and boil for 2 minutes until the mixture is goopy like an egg white while stirring with a spatula so it doesn’t stick to the bottom of the pan.
• Strain while still hot and push on the flax seeds with the spatula to make sure you get all the “ gel “ out.

Notes

1 egg = 50 g = 3 tbsp