Cinnamon Free Flaxseed Egg Substitute
Baking without eggs is one thing, but baking without eggs *and* without cinnamon can feel like navigating a minefield of spice blends and pre-mixed substitutes that sneak in unexpected ingredients. This two-ingredient workaround keeps things refreshingly simple — just ground flaxseed and water, nothing more. Stirred together and left to rest for a few minutes, the mixture transforms into a thick, slightly sticky gel that mimics the binding power of a whole egg. It works beautifully in muffins, quick breads, pancakes, and cookies where you need that structure without relying on anything from the spice rack. Since you're making it yourself from scratch, you have complete control over what goes into your batter — no mystery blends, no label-reading stress. Keep a bag of ground flaxseed in your pantry and this little trick will quietly become one of your most-used kitchen moves.
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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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