Have you ever tried replacing eggs with ground flax seed in your baking? You may have sprinkled flax seeds over your morning oatmeal or mix a few spoonful’s into bread dough for the boost of fiber and omega-3 fatty acids, but believe it or not it can even be used as an egg substitute and is a complete protein!
Flax as an Egg Substitute
The gum in the seed coating that becomes thick and gelatinous when the seeds are ground and whisked with water. Manitoba Milling Company – run by flax pioneers, the Pizzey Family - has created the perfect flax to ‘froth’ by slicing the seeds to keep it in a soft, fluffy powder form that can not only be stirred, baked, or sprinkled but ALSO turned into your perfect egg substitute.
The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg, and then you simply whisk in the water until it becomes gelatinous. You can also add flax "eggs" to any recipe exactly as you would regular eggs.
Grown in the cold, Manitoba’s premium flaxseeds have a 2-year shelf life (without refrigeration) and are packed with soluble fiber, insoluble fiber and 2-3% more Omegas for heart-health than all competitors. Mixing easily into a ton of recipes, the excellent taste finally matches the superior health benefits of a flax-full meal – the quickest and easiest hack for a healthy breakfast! If this fits into anything you are working on, or you would like more information on Manitoba’s Flax, please feel free to reach out.
