I often get questions on my site about how to “veganize” recipes, especially for baked goods. The main issue is eggs, which are present in almost every baked recipe I post. Eggs are an important binder, they are essential in many baked recipes. Luckily there is an easy, healthy, all-natural substitute for eggs that will work in almost any baked recipe – flax or chia seeds. When these seeds are ground into a meal and mixed with water, they thicken and become gel-like, similar to a raw egg. They bind like eggs in most baked goods, making them a great choice for vegans and folks with egg allergies.
Both flax and chia seeds have their own unique health benefits. Flax is a rich source of fiber, protein and omega 3 fatty acids. Chia is a complete protein, and it’s being studied for its potentially positive effects on weight loss, heart health, diabetes and blood pressure. So adding these seeds to your diet is a good idea all around! It’s up to you which seed you’d like to use, they both work equally well as binders. Keep in mind that flax seeds will add a bit of their own flavor to whatever you use them in (no big deal for most quick breads and cookie recipes). Chia seeds have very little flavor and are easily masked, making them a better choice for more delicately flavored pastries and cakes.
Flax seeds can be purchased as a powder, but the pre-ground varieties should not be used when making egg replacers; the oil releases from the seeds during grinding and can cause the powder to turn bad rather quickly. It’s always best to start your egg replacer with whole, raw seeds. Store unused chia or flax seeds in an airtight container or sealed bag and place in the refrigerator or freezer until you’re ready to use again.
The recipe below makes the equivalent of one egg, but feel free to multiply depending on how many eggs you’ll be needing.
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How to Make a Vegan Egg Substitute
Ingredients
- 1 tablespoon whole raw flax or chia seeds, do not use pre-ground
- 3 tablespoons water
NOTES
Instructions
- Using a spice grinder or mortar and pestle, grind the flax or chia seeds into a fine meal.
- Transfer the meal to small bowl. I like to sift with small mesh strainer to be sure that no whole seeds remain, but this is just a personal preference.
- Mix in 3 tbsp of water. Cover and place in the refrigerator.
- Chia will need at least 15 minutes in the fridge, but an hour is better if you have the time. This gives your egg replacer plenty of time to thicken. Flax generally needs 1 full hour in the fridge. Once thickened, you will have the equivalent of one egg to substitute in your baked goods. Feel free to multiply the above recipe based on your needs.
Nutrition
One of my keto bread recipes calls for 4 eggs but I’m allergic to eggs. Can I replace all four with flax or chia seed ‘eggs’ or would this produce a dense product….could I use a mix of egg replacement powders, chia/flax eggs and applesauce? Advice much appreciated! ?
I love your website and recipes. Thanks! I’m interested in egg free recipes or using an egg substitute in Passover recipes. I found an egg substitute in Whole Foods. Think I’ll try it out in matzo balls and matzo kugel before Passover. I will certainly let you know how they come out. If good I’ll send photos and the recipe.
i bought chia seeds meal (already grinded). What is the water – chia seeds meal ratio I need to use? Thx:)
3tbsp Chua to 1 tbsp water
My son who just turned one has a very bad egg allergy. Thank you for the ideas. I am scared to even have eggs in the house now. Do you think the egg substitute would work in the latkes?
Sesha, I haven’t tried it with latkes– I wonder if the binding properties would be strong enough. I’d love to hear how it works for you, if you try it will you please comment and let me know how it went?
I am wondering the same thing. Want to use them for vegan latkes. Also, why does the recipe call for whole chiia? I just bought pre-ground. It’s fresh – in sealed bag.
Hi Debbie, Tori’s assistant Ashley here. You can use ground seeds if you prefer.
Wow!! thanks for your super fast reply and yes I will make a small trial cake first, then make the other two sizes to trial out too. I guess there will be a whole lotta cake being eaten to the trialing and testing. Thanks very much.
Ah thank you so much for this information! If I use multiples of the chia seeds wiill there be an after taste and will I be able to use them for baking wedding cakes? Do I have to use additional leavening? I have three sizes to bake, each has to be egg free, ohhhh please help!! cake sizes 8, 10, 12 inches
I can’t tell you how overjoyed I am to have found your site, I feel soo happeeee!
I haven’t noticed an aftertaste with chia, and no you shouldn’t need any additional leavening. If using for a wedding cake make sure you test a small one first to make sure the taste and texture are to your liking. Wouldn’t want to experiment with such an important cake!
I emailed the Kashruth Council of Canada to ask if chia and flax seeds are kosher for Passover. Here is the reply:
Hello and thank you for contacting the COR,
They are not kitniyot. Ground flax seeds require Passover certification.
COR – Kashruth Council of Canada
3200 Dufferin Street, Suite 308
Toronto, Ontario M6A 3B2
Canada
Phone: 416 635-9550 X256
Where can I buy Kosher for Passover Flax seeds.
Thank you very much.
Hi Emily, I’m sorry I’m not sure. These kinds of questions are best directed at kosher certifying agencies.
I love the idea of using flax seed as a replacement. Would dry flax seed alright to use if it’s not pre-grounded?
Hi Lisa, you can use dried flax seed, I recommend grinding it yourself in a coffee or spice grinder.