While we prep our Thanksgiving meals today, I thought I’d post a quick How-to recipe for making an egg replacer. Since I’m not eating eggs anymore (following the Auto-Immune Protocol) I’ve switched to using a flax seed and water combo that works perfectly as an egg replacer in everything we’ve tried so far, including pumpkin pie, waffles, pancakes and cornbread. I hope this helps you too!
Note that the final product will be less runny once its set.
- 2 egg replacer:
- 2 Tsp Ground Flax seed
- 6 Tsp Water
- Mix flax seed and water in a small mixing bowl.
- Set aside for 2 minutes and allow flax seeds to fully absorb the water.
- Use in any recipes in place of 2 eggs.