Have you ever tried a flax egg?
A flax egg can be used as a substitute in baking. I tried this with some banana bread over the weekend and found perfect success! I used the blog entry from Bonzai Aphrodite as a step by step guide on how to make a flax egg and not have a baking flop!
Start with flax meal, I use Bob's Red Mill because it is so easily accessible. Be sure to store in the refrigerator. In a small dish start with 1 tablespoon of flax meal. It is important to have that in the dish first and add the water to the flax, not the other way around. Then add 3 tablespoons of water. Temperature of water doesn't seem to be an issue, I don't think it should be hot or ice cold though. Whisk with a fork thoroughly. You will start to see it combining nicely. The last important step is refrigerate for 15-60 minutes. The longer the better. If you know you are going to bake, mix the flax egg first and get in the fridge, gather your other ingredients and then it should be about done by the time you need to add the "egg". (I also checked on the mixture after about 10-15 minutes, whisked with a fork again and put back in the fridge.) When you pull out the flax egg it should be somewhat thickened, I am not sure mine was as thick as this photo depicts from the above blog but it worked perfectly nonetheless.
Start with flax meal, I use Bob's Red Mill because it is so easily accessible. Be sure to store in the refrigerator. In a small dish start with 1 tablespoon of flax meal. It is important to have that in the dish first and add the water to the flax, not the other way around. Then add 3 tablespoons of water. Temperature of water doesn't seem to be an issue, I don't think it should be hot or ice cold though. Whisk with a fork thoroughly. You will start to see it combining nicely. The last important step is refrigerate for 15-60 minutes. The longer the better. If you know you are going to bake, mix the flax egg first and get in the fridge, gather your other ingredients and then it should be about done by the time you need to add the "egg". (I also checked on the mixture after about 10-15 minutes, whisked with a fork again and put back in the fridge.) When you pull out the flax egg it should be somewhat thickened, I am not sure mine was as thick as this photo depicts from the above blog but it worked perfectly nonetheless.
