Tuesday Tip: Ground flax as an egg substitute

Ground Flax

Ground Flax

We’ve already discussed some of the benefits of flax seeds and ground flax.  One of the unique things about ground flax is that it can be used as an egg substitute in recipes.  I only became aware of this myself recently but I find it fascinating.

1TBSP of ground flax + 3TBSP of water

Mix and it will form a binder similar to how an egg will bind ingredients together.

My research tells me that it can be used in whatever you use an egg binder in, such as cookies and baked goods for example.

I haven’t tried this trick yet myself, so I can’t tell you my thoughts on the results.  But I do have a couple ideas swirling around in my head that I’m pretty curious to try out.

I like the concept of using this method because in one swoop it can eliminate a good bit of calories, fat, and cholesterol from a recipe.  Eggs are not horrible and I am not an egg hater, so let’s not mistake what I’m trying to convey here.  My point is merely, if you’re going to make cookies, why not try to make them just a bit healthier?  By using this method you’re taking away the yuckies of an egg and adding in the properties of good Omega 3s.

Sounds like a winner to me!  I’m pretty anxious to give this a try!

17 thoughts on “Tuesday Tip: Ground flax as an egg substitute

  1. That is really interesting. I keep learning more and more about flax. I wonder what it does to the calorie count. With 70 calories in an egg, is there less in a Tbsp of ground flax? I’m not an egg hater, either, but I love using creative variations.

    • Lori, According to the nutrition info on my bag of ground flax, 1 TBSP has 30 calories, 2.25g fat, and 0g cholesterol. I didn’t know either, I had to check! :D

  2. Omy I can’t wait to see it used in a recipe!! I had NO idea flax seeds were that cool. :) Thanks for the heads up! Now….I just have to learn how to use them that way. heheh Hopefully the foods will still turn out yummy!

  3. I made my first batch of vegan muffins this past weekend and the recipe called for 1 part flax to 3 parts water as the egg substitute. I’ve also read the same for soy flour as an egg substitute too.

  4. I bake using the flaxseed+water method and it makes cookies taste divine! It gives them a rich, homey, nutty flavor that you don’t get using eggs. Try it!
    -hannah

  5. I’ve used this egg substitute before. I think that it works great. It adds a nutty flavor to your baked goods and leaves pretty little specks of brown throughout. The way I do it is in a small sauce pan, I simmer the water then add the ground flax and stir constantly until it reaches the consistency of an egg. This takes about a minute or two. I haven’t tried it with cold water, but let us know what you come up with.

  6. yes I just learned about this last semester too.

    So eggs are actually super healthy and have great nutrients, they are a super food- BUT they do have cholesterol and saturated fat. those aren’t that big of a deal unless you eat 3-4 eggs everyday/all the time. So subsitituting flax is a great idea in my opinion for health! It is the primary source of ALA which is metabolized to create EPA and DHA ( fish oils that can be made by the body through consuming ALA) and its also a great source of fiber but I have yet to try it in a recipe either! Cant’ wait to see the results though if you try it.

  7. Carrie says:

    To also reduce the fat, you can used ground up beans for some or all of the fat. Drain off the liquid of cooked beans, and puree them in the blender. Add in place of butter, shortening, oil etc. It doesn’t work in brownies, because it makes them more cake like. It is a good way to bump up the protein content also. Start with small amounts first if you body isn’t used to beans. The gas properties of beans don’t change unless you are used to it.

    I am going to try this flax substitute.

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