Low Sugar Flaxseed Egg Substitute
Baking without eggs doesn't have to mean reaching for a processed store-bought replacer loaded with additives you'd rather avoid. This two-ingredient trick uses ground flaxseed and water to create a surprisingly convincing gel that binds batters and doughs just like a whole egg would. The magic happens in just five minutes as the flaxseed absorbs the water and transforms into a thick, slightly sticky consistency that works beautifully in muffins, pancakes, quick breads, and more. Because it's made from nothing but whole flaxseed and water, there's zero concern about hidden sweeteners or unwanted extras sneaking into your baked goods. It's one of those simple kitchen hacks that feels almost too easy once you try it, and you'll wonder why you ever stressed about running out of eggs.
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Learn more →Ingredients
1 serving
- 1 tbsp ground flaxseed
- 3 tbsp water
Instructions
- 1
Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
- 2
Let the mixture rest at room temperature for 5 minutes, until it thickens into a gel with a slightly sticky, egg-like consistency.
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