I am so excited about this find, I had to share it with you! Undoubtedly my vegan friends know about this already, but for someone who is not vegan or for anybody who is new to egg-free baking, this is an easy, healthy and delicious way to make the best out of the many foods that require eggs. I found several different versions but this one from food.com seemed to work most ideally for the recipes I make. More importantly, it works perfectly with the recipe I will be sharing with you later today.
Flax Seed Egg Replacer
1 c Ground Flax Seed
3 c Water
Simmer flax seeds and water in saucepan for about 5 minutes or until thick, egg-like consistency has been reached. Let cool before using in recipe or transferring to glass jar for storage. This will keep in the fridge for about 2 weeks.
¼ c = 1 egg
This recipe works best for baked items like the cornbread stuffing I will post later today. It is so quick and easy, I had to share!
