Baking Without Eggs

Douglas Stevenson

Flaxseed can be used as an egg substitute. Here is a recipe:

1/3 cup flax seeds
1 cup water

Grind flax seeds in a blender, add water, and blend again until thick.
Three tablespoons of this mixture equals one egg for baking. The
mixture will keep in the refrigerator for one week or can be frozen in
one-egg portions for future use. Use in cookies, muffins, or similar
baking needs.


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