FLAXSEED GEL

Flaxseeds are amazing and so versatile. They are a great source of protein, whether in their seed form or even as a gel! We talked about the benefits of using flaxseed gel in our post about vegan egg substitutions for cooking and baking.

There are different ways to use flaxseeds to replace eggs specifically; however, we think that there’s one way that’s best. When baking without eggs, you need to find ways to replace its essential functions. Eggs not only work to flavour baked goods, but they also act as a binder and leavener as a result of their protein content and composition.

This means that for whichever egg replacement you choose, it needs to help fulfill these roles in some capacity. If not, your baked goods may turn out flat, have an altered taste, or have no structure.

Flaxseed gel is a great way to replace eggs in baking because it has the ability to bind and it has a great amount of protein. So, here’s how to make it!

Ingredients

5 cups water

2/3 cup flaxseeds

Instructions

Add your flaxseeds to the water in a medium-sized pot and bring the mixture to a boil.

Once it begins to boil, bring the heat down to medium-low and let it simmer for 15-20 minutes. Once the mixture is thickened, remove it from the heat and let it cool.

Strain the flaxseeds from the gel, and use the required amount for the recipe! You can use it in our chocolate cupcake recipe here!