In case you didnβt know: You can use ground flaxseed meal in baked goods as a substitute for eggs. A 1-pound package is the equivalent of 70 eggs and costs less than $5 US. π£
1 egg = 1 tablespoon flaxseed + 3 tablespoons warm water
[#]FrugalWisdom #EverydayThrift #eggs #vegetarian
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@SunnJax
Wow... had no idea. Thanks!
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@czarbucks Works really well and is pretty easy. The trick is to mix the flaxseed and warm/hot water together first, then allow the mixture to sit and thicken for a few minutes, then add it to the baking ingredients like eggs. And the package lasts forever in the refrigerator.
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@SunnJax @czarbucks
Exactly what I was going to say. I use three tablespoons 120+ degree water to one tablespoon of flax seed. Let it sit foe five minutes before you use it.
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@marc_w @SunnJax
Will definitely try this.
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@SunnJax @czarbucks
I do the same egg substitute with Chia seeds. Great in most recipes, especially baking.
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@mark_ohe I never thought of chia seeds. Good suggestion!
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@SunnJax They become very gooey, just like eggs, when mixed with the same amount of warm water as you use for ground flax seeds. The Chia seeds do not need to be ground however.
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@SunnJax Depending on the baked good I've also had good results with applesauce. Neither one makes a great omelette, however.
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@odessa Yeah, flaxseed/applesauce omelettes not so good. π
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@SunnJax They also have an egg replacer that works really, really well. It also helps that it's an awesome company!
https://www.bobsredmill.com/product/gluten-free-vegan-egg-replacer
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@cmccullough @SunnJax yep, we use the egg replacer. We've done it for years to reduce the fat (and calories) in baked goods
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This is a great tip, known by vegan / vegetarian bakers for a good long time. I suggest buying whole flax seed, and grinding it immediately before use. The omega 3 fats in flax seed are very readily oxidized/ becoming rancid. Fresh is best.
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@ForestOrca Yep, I keep my flaxseed in the freezer for this reason. @SunnJax
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@SunnJax so many vegan alternatives are cheap and shelf stable and flaxseed is one of my favs. works great in cookies
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@SunnJax thank you for the tip!
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@SunnJax Good to know, now that the freeloading fowl have stopped laying,
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@SunnJax Wow, I did not know this and this product was available at our Big Lots for a reasonable price. Iβm not sure our big lots is going to stay open after the recent purchase.
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@SunnJax Thanks! Another great option is aquafaba, which is just the liquid from canned beans (chickpeas recommended).
https://www.glueandglitter.com/aquafaba-magical-egg-replacer-for-vegan-meringue-recipes-and-beyond/
A couple details/tips:
It works best for baked goods that require only 1 or 2 eggs.
One egg is 3 tablespoons (~45 mL).
Liquid can be frozen if you plan to use chickpeas now but not the liquid. A good suggestion was to use ice cube trays. Reheated liquid needs to be cooled to room temp when used in recipes or it could melt butter and other ingredients in things like cookies or pie crust.
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@sillyCoelophysis @SunnJax
I just learned this recently, and think itβs amazing! I make chickpea hummus frequently, so Iβm looking forward to trying it. Itβs great to see all these ideas shared here!
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@lucybeahere @SunnJax well that settles it. I'm going to make hummus with chickpeas and flatbread with the aquafaba. π
I haven't made hummus in years. I recently read that you need to shell the chickpeas, which seems like a giant pain. I don't remember doing this in the past. Do you bother with this?
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@sillyCoelophysis @lucybeahere @SunnJax Hulling the chick peas allows it to blend more smooth and creamy, for people who like it that way. Me, I prefer more texture.
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@SunnJax also works with chia seed!
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@moonrabbit Oh, that makes sense. Hadnβt thought of that β thanks!
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@SunnJax you're welcome! you can grind them first, but you don't have to. the flavour is much more neutral than flax too, in case you need something that won't make a taste impact.
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@SunnJax I have the whole seed, but sometimes I mortar and pestle it. I always kind of liked seeing if I could bite a whole one in my cereal, but I've never managed, they're slick.
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@SunnJax But the ground seed makes great pancakes and muffins
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@sunumbral They are, arenβt they? π
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@SunnJax I just got some meal, I've been craving pancakes π₯
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@sunumbral I havenβt made any in a while β they sound good. π₯
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@SunnJax Bob's Red Mill is an amazing company, right here in Oregon to boot!
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@AlgoCompSynth Agree! I really like their products and their integrity as a company.
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@SunnJax And a lot better for you.
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@SunnJax
I just stocked up but it was more for the hoarding purpose.
I plan on buying a little as possible until we can find a way free of these morons.
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@palin @SunnJax Flaxseed meal works best if you keep it in the freezer.
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@Virginicus
Thanks for telling me that!
I didn't know and will remedy that immediately.
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@SunnJax chia seeds too
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@SunnJax
It's also great for regularity. Every morning, I mix 1-2 teaspoons of flax seed meal, 2 teaspoons of Miralax, and my doctor's recommended antioxidant herb and spice mixture to a couple ounces of orange juice, a fruit smoothie, or bowl of oatmeal, and I have never gotten constipated like I used to get when I ate meat and dairy.
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@SunnJax this is absolutely perfect! Exactly what I need right now as I have been experimenting with egg adjacent recipes lately, most of which don't require anything that might be missing from not using eggs. This is one of the reasons I love this place. Finding someone who is actually trying to help with a big problem lots of people are having instead of pretending to.
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@jared Iβm so glad this was helpful. Happy baking! π
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@SunnJax Plus! Fiber!
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@SunnJax
This has been our egg replacer for years ( vegan) and I've recommended it to friends who can't afford eggs.
Then it reminded of the Great Depression stories and cookbooks where people were making cakes rise with vinegar and baking soda.
This is where we are. βΉοΈ
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@SunnJax Don't suppose you happen to know of any egg alternatives for vegans who are allergic to flaxseed? π
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@elazar Others have been mentioning chia seeds.
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@SunnJax Interesting. What is the comparative nutrition profile?
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@BrettCoulstock Hereβs the back of the package with the nutrition information.
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@SunnJax a classic! As a member of the sensitive tummy club, I have found psyllium husk used pretty much the same way to be my fav. But I am not vegan, so gelatin is a also a good option for me.
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@SunnJax
Bananas work too.
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@SunnJax Good to know. Thanks for sharing this info on egg substitute.
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@SunnJax In case folks are looking for a chocolate cake, the combo of apple cider vinegar & cocoa work great. Many non vegan folks could not detect this cake is vegan. https://bakingbites.com/2006/01/cooking-school-eggless-chocolate-bundt/
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@deewani This sounds amazing and looks easy, too! I donβt have a bundt pan. Do you think I could bake it in a large, rectangular baking dish?
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@SunnJax I have made this recipe as cupcakes and sheet cake before so I should say yes! Searching other recipes for Wacky Cake will give you different versions, pans, timing, etc.
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@deewani Great! Thank you. π
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