Flax "eggs": a plant based substitute for baking and cooking

Made with two ingredients flax "eggs" is a nutritious, fibre-rich, easy to use, and economical substitute for eggs in baking.

What are flax "eggs"?

While undoubtedly popular for the last number of years in plant-based and health conscious cooking, flax "eggs," a vegan baking substitute, is still being discovered by eaters that don't eat eggs, want to reduce their use of animal products in the kitchen, or simply need a substitute for eggs for other reasons.

Where to use flax "eggs"

Certain recipes call specifically for flax "eggs." This baking substitute can also used to adapt recipes that don’t rely heavily on regular eggs, especially those that are already largely plant-based, whole grain, or whole foods based. Whenever I come across a naturally inclined baking recipe, such as a muffin, cookie, or loaf recipe, and it only calls for the straightforward addition of 1 or 2 eggs, I know it may be a good contender for substitution.

While flax "eggs" may look a little different when you first add them in with the ingredients for a batter (L), you cannot tell the difference either visually in the final batter (R), or in the taste of the finished baked good.

Where not to use flax "eggs"

It’s important to note that while flax "eggs" provide a similar binding power and moisture level to eggs, they do not provide lift to baked goods in the same manner. So baked goods that rely on many eggs for their light and fluffy characteristics, or where eggs are whipped or separated, would not be suitable for substitution. 

A batch of flax "eggs" waiting to be added in to a batter; it might look different from regular eggs, but this mixture closely mimics the consistency, moisture, and binding power of eggs and the final taste is undetectable.

Tips on flaxseed

Flax "eggs" require finely ground flaxseed as the only ingredient, which comes from the same plant that linen is made from (incredible right?). You can either purchase flaxseed whole, and grind it finely at home in a spice or grain grinder, or readily find pre-ground flaxseed in supermarkets, health food stores, and bulk stores. While flaxseed comes in two main varieties, often labelled "golden" and "brown", I tend towards the lighter golden variety for colour, although I often just buy whatever is available to me. I make sure to keep ground flaxseed in a glass jar in the fridge as it is somewhat perishable.

How to make flax "eggs"

To make this straightforward preparation, simply blend ground flaxseed and water together. Leave the mixture aside on the counter for about 10 minutes. During this resting time, the flax and water starts to thicken into a gel due to the presence of mucilage in the coat of the flax seed. Often a small amount of water settles on the top of the mixture; when you are ready to use the flax "eggs" in your recipe, simply mix again, and then use as directed.

Getting started with flax "eggs"

If you haven't used flax "eggs" before, or if you have and are looking for a tested recipe to make using flax "eggs" try my Whole Wheat Chocolate Chip Banana Bread with a Cinnamon Sugar crust. This tender, finely crumbed, fragrant, and completely plant-based loaf is sure to please young and adult eaters alike!

If you’re open to experimenting, simply keep the characteristics of flax "eggs" in mind - great for simple whole grain or whole foods baking that only requires an egg or two - and consider swapping out standard eggs in your favourite baking recipe next time. I think you'll find that it really is easy to produce a delicious baked good that is egg-free!

This loaf of banana bread was made with flax eggs, although you can't tell by taste, texture, or look!

Looking for more plant-forward goodness?