With the holidays around the corner, many of you are gearing up to do lots of baking.  Pies for Thanksgiving, kugel or sufganiyot for Hanukkah, breads and more pies for Christmas… whatever it may be, most of those recipes call for eggs.  If you’re a vegan, a dish with eggs in it means a big “whomp whomp, looks like I’ll stick to the vegetable platter.”

Eggs serve as a binder in baking recipes.  Basically, they help keep the dessert together so it doesn’t ooze all over the place when you take it out of the baking pan.  To help you create some vegan friendly treats so you can partake in dessert time, I’m going to share with you my favorite vegan egg substitute, the flax egg.

I’ve successfully used the flax egg in muffins, brownies, dessert breads, and even burger recipes.  Just like the vegan jam recipe, making a flax egg is surprisingly simple to do and takes less than two minutes.  All you need is ground flax and water.

The formula is 1 regular egg = 1 tablespoon of ground flax + 3 tablespoons of water.  Add that to a bowl and stir, stir, stir!

Stir for about 30 seconds until the flax egg becomes goopy.  Yes, goopy is a scientific baking term.  The longer you stir the goopier it will get.  Also a proper baking term.  You want it nice and thick so it will help give structure to the dish.

Voila!  Now that you are armed with your vegan egg substitute, bake away!  Follow the recipe’s directions for incorporating the flax egg like you would for a normal egg.

Buen provecho,

Becca