Finally! A successful egg replacer for baking! Why didn’t I try this before, you ask? Because I’m a twit. That’s why. While the rest of you were watching the Superbowl, I was baking something edible for the first time in about six months. For those just tuning in, my daughter can’t have eggs (at least for now) and I’ve been striking out in the kitchen when it comes to egg replacers. The cake I baked for her birthday was disgusting, her pancakes were mediocre at best (though she didn’t know any better) and I was resigned to the fact that there’d never be another edible baked good in this house. Until I discovered flax egg. We had some extra zucchini that was on its way out and since Isla won’t eat veggies unless I hide them in her smoothies or smother them in cheesy goodness, I decided it was time to step up my vegan game. And by vegan I mean not really vegan, just no eggs because I am too cheap to go out and buy all the other ingredients you need for a real vegan recipe. And because I like meat. And so does my daughter. And my husband.
I used this recipe for the zucchini bread, only I used 1 1/2 tsp of vanilla extract instead of the orange peel and used flaxseed instead of eggs. Here’s how I did that last part:
I bought Whole Foods 365 brand organic whole brown flaxseeds. Grinding them was a really bad word. Really, really bad word. It was the worst. If you have a coffee grinder, use that. If you are like me and ask people at the coffee shop to grind your beans, you’re in trouble. In the end I spent about 45 minutes smashing the hell out of these damn seeds using my mortar and pestle. Why didn’t I just buy the ground flaxseeds you ask? Because apparently they spoil very quickly once they’re ground and since these little guys are not exactly cheap I wasn’t taking any chances.
How to Make a Flax Egg:
1. 1 egg = 1 tbsp ground flaxseeds + 3 tbsp of water whipped up like you would a real egg (this zucchini bread recipe called for 2 eggs so I used 2 tbsp of ground flaxseeds and 6 tablespoons of water)
2. place flax egg in the refrigerator for 15 minutes to an hour while you prepare the rest of the recipe
3. when you reach the step in your recipe that calls for your eggs, add the flax egg
It really works! Really! This bread was delicious! Dear vegans: THANK YOU. And now I’m going to go shop for a coffee grinder.