Flax eggs make a great vegan substitute as a binding agent in baked goods. These are quick and easy to make and yield the equivalent of 3 eggs. They can be stored in the fridge for 5 days.
- Put ¼ cup of flax seeds in a food processor and grind them thoroughly.
- With the motor running, slowly add ¾ cups of water. Once all the water has been added, let the processor run for 5 minutes.
- That’s it…. You’re done!
From Rebar Modern Food Cookbook
