Maureen IvusicBy Gillian B
Whether you are vegan, or you or someone you are feeding has food sensitivities, sometimes you do not want to use eggs. Whatever the reason, I have an egg replacement solution — and it is so simple!
Anywhere you see eggs used as a binder in a recipe (to keep ingredients together), such as in a healthy muffin recipe, you can use this little trick to replace the eggs and bake delicious treats that everyone can enjoy!
P.S.: This is a video that I shot several years ago when I was just getting my YouTube account going. Oh, how much I have grown!
You can use either chia seeds or flax seeds for the egg swap, because when either is put in liquid, they puff up like the Michelin Man, and create a gel-like coating that is SO good for our digestive tract. 
This gelatinous or soluble fibre is formed when chia or flax seeds meet a liquid, and it is extremely powerful in helping the body to detoxify the hard-to-excrete substances we take in from the environment and foods we eat.
How to Make “Seed Eggs”:
- Mix 1 tbsp of flax or chia seeds with 3 tbsp water or nut milk and leave it for a 5-10 minutes to set up into a gel.
- Mix into your recipe just as you would a real egg.
Examples of methods where seed eggs will not work:
- Souffles
- Meringues
- Omelettes
- Anywhere real eggs are the base of a recipe, the structure, or they are used to fluff up ingredients.
Here are the links to the recipes mentioned in the video:
Resources:
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