If you’ve stalked my last few adventures in baking, you’ve probably noticed that I’ve been batting for the flax egg team lately. I’m quite the fan! So far they have complemented every recipe I’ve used them in and their ability to turn from finely ground seeds to an eggy consistency still amazes me. I might have to try them as the “glue” for my veggie burgers next!
To make a flax egg, scoop 1 tablespoon of ground flax into a small bowl and slowly add 3 tablespoons of water, whisking as you combine. Place in the fridge for a minimum of 15-20 minutes or an hour if you plan ahead [not my forte]. Once it reaches an eggy consistency you’re ready to go! The same formula works for chia seeds as well if you have those on hand. Flax [and chia!] eggs make a fabulous binder for both sweet and savory recipes, especially baked goods. Just don’t expect to sit down with a big plate of scrambled flax eggs for breakfast… I’m certain that might be a tad odd, even for me! =)
Always the scientist, I decided to do a little nutrition analysis.
|why yes, I did have entirely too much fun in photoshop|
|Because this is exactly what you need to be eating before Zumba. What?|