Vegan baking can initially seem intimidating, but really, it’s not so different from the standard procedure that you probably grew up on. For the most part it’s just a simple series of 1:1 substitutions, like plant milk for dairy milk and vegan butter for dairy butter.
And eggs? What of them?
In vegan cookbooks everywhere, and all across the Internetz, you’ll find recipes referencing “flax eggs”. Sometimes they’re actually even written as components, for example “1 tbsp flax meal + 3 tbsp water”. Which seems pretty self explanatory, right? You’d think!
But nope, if you want your flax to really approximate eggs – to really achieve that gelatinous, goopy goodness that works so very well as a binder (especially important in gluten-free recipes!) – then it helps to have a few tricks hidden in your pastry case. I’ve been baking exclusively vegan for a while now, and this is how I guarantee the perfect flax egg, every time:
1.
Begin with whole, raw flax seeds. Buying pre-ground flax is a dangerous game, as the oil is very unstable, and once released (via grinding) it will turn rancid pretty quickly. So buy your flax seeds whole and grind them yourself, to spec. It’s easy enough; you can use a coffee grinder, a hand-crank spice grinder, a mortar and pestle, or a high-speed blender. Process into a very fine powder.
Store whole flax seeds in the refrigerator or freezer.
2.
Make egg/s. One egg equals [1 tablespoon flax meal plus 3 tablespoons water], and you do not need to make each one individually. In a small bowl, add flax meal followed by water (not water followed by flax), stirring as you go. I use a miniature whisk because it’s adorable, but a fork works just as well.
3.
Refrigerate. This is key! Place the bowl of eggs in the refrigerator for a minimum of 15 minutes, but up to an hour is best. This will allow your egg to “set up”. Don’t skip this important step!
I always make my eggs at the start of a recipe. That way, I can get them in the fridge, and then work through the other steps while the eggs set.
4.
When the eggs come out of the fridge they’ll have formed a thick sticky goo, just the consistency of egg whites. There’s your binder! Add it to the recipe and proceed as instructed.
Note: Flax has a nutty, somewhat distinctive flavor. It’s pretty well masked in recipes such as whole wheat breads, spice loafs, and other “full-bodied” treats. But for something like white cake or sugar cookies, you may notice the flavor. If this bothers you, try using chia seeds instead! They work just the same and don’t add any flavor (though admittedly, they cost about four times as much).
Pingback: Grain-Free Egg-Free Dairy-Free Cookie Cutter Cookies | GAPS Diet Journey
Pingback: Sweet & Sour Meatballs | The Mai Kitchen
Pingback: The best thing since sliced bread « aunt b's good grub
Pingback: Flourless Peanut Butter Chocolate Chip “Oatmeal” cookies « ShapingMySanity
Pingback: Cinnamon Raisin Cookies (Grain-free) « Detoxinista
Pingback: Get Real: Banana Poppy Seed Muffins | hungry gnomes
Pingback: Quinoa Quick Bread « Part-Time Health Nut
Pingback: chocolate loaf « veganbellyful
Pingback: French Toast Pancakes | Hil's Kitchen
Pingback: Frugal Kitchen Tips: Flaxeggs in Baking | Healthy Baby, Healthy Mom.
Pingback: Tasty Tuesdays: Blueberry Vanilla Protein Crepes | LilMysNinja
Pingback: Egg Substitute Options : 6 Egg Replacers For Vegan Baking & Recipes
Pingback: Does Anybody Want Some Cookeez? | Iron Balloon
Pingback: Cheesy Vegetable Tamale Pie
Pingback: Crispy-Chewy Pomegranate Molasses Ginger Cookies | The Adventures of Tiny Girl
Pingback: Vegan Matzo Ball Soup | Deb's Veg Recipes
Pingback: vegan vegetarian easter and passover recipes
Pingback: vegetarian recipe roundup for easter and passover |
Pingback: The Truth About this Superfood. | Go Fit Gals - Blog
Pingback: Chai Spiced Waffles | produce on parade
Pingback: Gluten Free, Vegan and Clean Banana Cranberry Bread | Fitting Into Vegan
Pingback: Spaghetti and {Vegan} Meatballs! | With Spicy Tomato Sauce | Gypsy Roller's Veggie Kitchen
Pingback: Day 9 of 30 Day Ab Challenge | yamommashouse
Pingback: Blueberry Banana Bread And Other Great Things | The Wily Hound
Pingback: Grain Free Chocolate Cashew Cookies |
Pingback: Chai Spiced Waffles | Produce On Parade
Pingback: Blueberry Oatmeal Raisin Cookies | i.run.on.nutrition
Pingback: Orange Blossom & Carob Truffles | Jolly Green Jane
Pingback: Simple and Satisfying Mini Raw Pecan Pies | Balance Through Being for Well-Being
Pingback: Elimination Diet – Raspberry Scones | Erin Allyn
Pingback: Coconut Brownies ~ Gluten Free
Pingback: Crockpot Banana Bread |
Pingback: Blu-nana Muffins Inspired by Sue | The Balanced Flower