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flax eggs
Ground flaxseed stirred with water until the meal turns gelatinous. Flax is the seed of Linum usitatissimum. The gel stands in for an egg as a binder in doughs.
Origin
A baker's substitute built from flax meal.
Flavour
Nutty and mild.
How to use it
Mix about one tablespoon of meal with three of water per egg, and let it stand before using it.
Storage
Make it as you need it. Ground flax itself belongs in the fridge, because the oil stales.
Recipes using it
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