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.
INGREDIENTS 1 Tbs GROUND CHIA OR FLAX SEEDS / 3 Tbs WATER
PREP TIME 15 min / COOK TIME none / NEED coffee grinder / MAKES 1 egg substitute
- Combine 1 Tbs GROUND CHIA OR FLAX SEEDS with 3 TBS WATER.
- Stir well and let set at least 10 minutes before using.
