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VEGAN EGGS: THE BEST BAKING SUBSTITUTES FOR EGGS

Updated: Sep 20, 2021


Photo Credit: Karlie Kloss in Vogue 2015


NOTE: EACH VEGAN EGG REPLACES 1 LARGE EGG



CHIA SEED EGGS


Grind 1 tablespoon of chia seeds in a coffee (or spice) grinder and add 3 tablespoons of warm water.


Set for 5 minutes to “gel” in the fridge before using.



FLAXSEED EGGS


Grind 1 tablespoon flaxseed in a coffee (or spice) grinder and add 3 tablespoons of warm water. You can also purchase the flaxseed ground as flaxmeal.


Set in the fridge to “gel” for 15 minutes before using.


Add them to any recipe where you would normally use a regular egg. Just scale up the amounts for the number of eggs needed. If you are using coconut flour, you will need additional moisture, so if you are using the vegan eggs, add 2 tablespoons of coconut milk per vegan egg.



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