Today I am posting a brief but very useful little post about the flax-*gg which has become the ultimate egg-replacement in our kitchen. Yesterday whilst enjoying afternoon tea with a friend in London, I was given gluten and was violently ill, and now am horribly sick, so am keeping this (some-what late in the day post) short & sweet.
Living free-from lots of foods we are always on the look out for good alternatives to play with in our baking. The flax-*gg is one of those replacements that once discovered revolutionised our experiments!
There are so many alternatives to dairy available to those of us who have severe allergies to dairy, but egg-replacements that work have always been harder to find. We used a lot of bananas and stewed apples in our baking in place of eggs, which worked wonderfully.
A couple of years ago I discovered flaxseeds (a.k.a linseed) and chia seeds – they are both really good for our bodies. Flaxseeds are the richest vegetarian source of omega-3, they’re also a rich source of micronutrients, dietary fiber, manganese and vitamin B1. But fantastically for those who have severe allergies to eggs they have incredible congealing properties when mixed with water. This works when you soak them whole and when you grind them up.
We grind flaxseeds in our spice-grinder, the jars of which live eternally in our fridge so that the flaxseeds don’t heat up as we grind them. Flax-*ggs are really easy to make, and work incredibly effectively in most recipes as an egg-replacement in most recipes. They are also fabulous when working with gluten-free flours as the ground flaxseed helps hold everything together.
I hope this simple little flax-*gg recipe revolutionises your free-from baking as it has done ours!