* 1
flax egg = 1 tbsp of ground flax plus 3 tbsp warm water.
* 1
flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water.
It's 2 — I should clarify that in the description For future reference, 1
flax egg = 1 tbsp flaxseed meal + 3 tbsp warm water.
Not exact matches
• The
eggs can be replaced with chia seeds or
flax seeds following the ratio 1 tbsp chia /
flax + 3 tbsp water
= 1
egg.
1 vegan
egg = 1 tbsp
flax meal mixed with 2 tbsp boiling water, mixed well, let sit 5 minutes minimum before using
: 1 tbsp ground
flax seed + 3 tbsp water
= 1
egg, mix the water into the ground
flax seed and refrigerate for 10 minutes.
Ground
flax + water
= a great binder in baking that can replace an
egg for a vegan option!
350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2
eggs (or whisk together 2 tbsp ground
flax seed + 6 tbsp water
= 2
eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
Ratio of
egg to
flax replacement is: One
egg = one tablespoon ground
flax meal plus 3 tablespoons of water.
Wet 1/2 cup melted coconut oil 1 cup agave syrup (or less if you prefer less sweet cakes) 3 tbsp ground
flax + 9 tbsp water
= 3
flax eggs 1 tbsp fresh lemon juice
I make it with
flax «
eggs» (1 Tbsp
flax meal + 3 Tbsp hot water
= 1
egg), and they turn out delicious!
I used almond milk for the dairy milk, and used
flax seeds (1 tbsp ground
flax + 3 tbsp water
= an
egg) to sub the
eggs.