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Hi Baekers!
This is our second #BakeInBits video in the egg substitute series and it's how you can make a flax egg to effortlessly substitute eggs in cookies and brownies.
A flax egg adds binding power and moisture to a recipe. Flax seeds naturally become gelatinous when they absorb water, and can be a wonderful plant based egg substitute.
Flax eggs tend to lend a slightly nutty flavor to baked goods so it's best not to use in delicately flavored desserts. Also, it's best not to use flax eggs in lighter colored desserts as the dark flecks may show through. But it's the most robust egg substitute for cookies and brownies!
You can use the following measurements to replace 1 egg with 1 flax egg. Multiply as per recipe. However, do keep in mind that flax eggs work best as a substitute in recipes where there are not more than 2-3 eggs involved.
Ingredients:
1. 1.5 tbsp ground flax seeds
2. 2.5 tbsp boiling hot water
Method:
Mix the two ingredients and let sit for 5-10 mins. When the mixture becomes gelatinous, use as a 1:1 substitute for a regular egg in recipes.
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