Did you know you can use flax seed as an egg substitute?
I didn’t either until just this week when my Madison was in the middle of making brownies and realized we were slap out of eggs. (Hopefully, in a few months running out of eggs won’t be an issue. Stay tuned for further adventures of “As the Chickens Lay“.)
Fortunately, she remembered seeing something about egg substitutes on the box of flax seed that we have been using in our bread making adventures.
It turns out that 1 tablespoon of milled flax seed + 3 tablespoons of water can be used as the equivalent of one egg, when baking.
So, what could have been a devastating brownie crisis was averted with quick thinking and a little flax seed substitution!
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I learned about using flax seed as egg substitute the exact same way! Lol! Bought the box for baking and saw it on the side. I have reduced the eggs in a recipe, but not completely replaced them yet. Glad to know it can be done!
We’ve used a very similar substitution. 1 Tbs flax meal, 3 Tbs water, and 1/8 tsp baking powder. You see, eggs act in part like a leavening agent, and so your baked goods will be a tiny bit flat without the little bit extra baking powder.
It’s a great substitution!
Did it affect the taste of the brownies at all?
I couldn’t tell any difference in taste at all, and the texture and look was the same too.
Yes, this is my question too. What did they taste like? What was the texture like? I assume it would be somewhat different. Great to know it’s possible to use it as a substitution though!
That’s great to know! I usually have flax seeds on hand now. What a great way to add a little fiber to your brownies, too.
I also use it in place of cooking/canola oil in bread recipes. The box should tell you how to do that, too, but I think it’s 3 tbsp flax to one tbsp oil.
Thanks for the tip!
Thanks for the tip! My husband was recently diagnosed with an egg allergy and I’ve been looking for ways to replace eggs in recipes. I’ve used the powdered, boxed egg replacer in brownies and they turned out hard as a rock!
I do believe that a heaping tbsp of soy flour can be used as an egg substitute when baking, as well! I used to keep a small bag of soy flour in my deep freeze for those “NO EGGS!” @__@ moments
wow! that is very good to know! i think i may have a little boy with egg allergies….
Really? Wow, that’s a new one – I’ve got to try it even if I have eggs!
Thanks for sharing this! I have used mayo as a substitute for eggs in things like that also. But that is interesting on the flaxseed! We have been adding it to about everything. Nice we can use it as a egg supplement!
When my daughter had outgrown all her allergies except egg, we used flaxseed as a replacement in chocolate cookies.
I learned this tidbit years ago and have used ground flaxseed meal and water ever since. Everything from quick breads to muffins to waffles to cakes has turned out fantastic with absolutely no taste difference whatsoever.
Awesome post thanks! There is one more SUPER Nutritious ORGANIC egg substitute that you can use. And its: 2 times the protein of any other seed or grain, 2 times the amount of potassium as bananas,3 times the reported antioxidant strength of blueberries, 3 times more iron than spinach. Can you Guess? Its Organic Chia Seeds. Soak 3 table spoons in 1/2 cup of water and wait 15 minutes then use to bake bread, cakes, pies and also in smoothies, pancakes, cookies meatloaf and much more. This is a super food that should be included in our daily diet. Chia seeds are phenomenal for weight loss, to regulate cholesterol and for overall health. Blessings, La Chica Organica http://www.LaChicaOrganica.wordpress.com & http://www.GlutenFreeMommyAndMe.com
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