egg substitute (flaxseed or chia) recipe

Posted at 4:11 pm by Mary Ann Lesh

Oct 9th

Eggs provide structure, moisture and richness in baked goods and other prepared dishes; they act as a leavening ingredient. Chia and Flax gels need help with leavening, but make satisfactory substitutes for eggs in baked goods. If you start with whole seeds, grind the amount you need in a coffee grinder.

PREP: 15 min.
COOK: 0
COFFEE GRINDER
MAKES 1 EGG SUBSTITUTE

INGREDIENTS

FLAXSEEDS or CHIA, 1 Tbsp
WATER, 3 Tbsps

INSTRUCTIONS

1. Combine 1 Tbs GROUND CHIA OR FLAX SEEDS with 3 TBS WATER.

2. Stir well and let set at least 10 minutes before using.

Author: Mary Ann Lesh

I have been a teacher, university administrator, and translator in Mexico, Texas, and Massachusetts. I have traveled in Central and South America, Europe, Asia, the United States and Mexico. I grew up in Wichita Falls, Texas, attended Midwestern University, then received a bachelor’s degree in English, education, and journalism from Baylor University. I have a master of education degree and doctoral studies in Spanish literature from Texas Tech, with additional studies in translation, French, Portuguese, website design, and art at the Universidad Autónoma de Guadalajara, Boston University, and the University of Texas at Dallas. I am the mother of three and grandmother of seven. I have lived in Cancun, Mexico, since 2017.

Posted in RECIPES | Tagged egg, egg substitute, flax, linaza |

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