Live Healthy. Live Natural.

Replacing The Egg with Flax!

By: Evita Basilio

Food allergies can mak506b1834fb04d60a510018e4._w.1500_s.fit_ (1)e eating stressful and scary, but don’t let it stop you from eating your favourite foods! Having lived with someone with a severe egg allergy, I found myself paying closer attention to ingredient labels at grocery stores, building relationships with restaurant staff and developing a new way of cooking.

Let’s just say, egg is in a lot of good food! For someone who loves baked goods, I feared I would have to give up baking with our ‘no egg products in the house’ policy. With a little bit of research and some kitchen experimenting, I discovered I could continue to enjoy my love of baking and make delicious baked goods for my housemate and me!

Using ground flax to replace egg is a simple and effective way to reduce the saturated fat in a recipe and it’s also vegan-friendly! Mix 15 ml (1 Tbsp) of ground flax in 45 ml (3 Tbsp) of boiling water and let it set for a couple minutes. This mixture will replace one egg. Double for two eggs, triple for three eggs, and so on.

Replacing the egg takes out the cholesterol in the dish and the flax boosts the Omega-3 and fibre content of your baked goods so you don’t feel so guilty sneaking an extra muffin or two. Find out more about our Alligga ground (milled) flaxseeds and their health benefits.

Flax seeds are never going to perform exactly like eggs. Eggs rely on proteins to do most of their work and flax seeds use polysaccharides so the results will not be exactly the same. Flax seed egg replacer is not a terrific foaming agent. That means I recommend you don’t use it to make extremely airy desserts like angel food cake, choux pastry or popovers unless you’re adding a leavening agent like baking powder and baking soda. Fortunately, flax seeds make the perfect egg substitute for any “grainy” baked good. Think muffins, breads, cookies and pancakes. The flax seeds will enhance the flavour of these goodies by adding a nutty taste.

Chef Alana Peckham regularly replaces eggs with ground flax to make her baked goods vegan and egg-allergy friendly. Try out this Vegan Gluten Free Flaxseed Oil Banana Bread recipe and let us know what you think!

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