There’s been a short break in blogging, and it’s because I had an overwhelming week with a couple of amazing new opportunities, but life has been so hectic that sometimes I forget to breathe and I feel like I’m racing against time. But we are back, and we are ready to eat (and cook) again!
Now, I know I have been quite an egg-snob and perhaps, always will be. Somehow I’ve never gotten around making successful eggless cakes, despite so many requests. And I’ve never really gone near that can of milkmaid that is so frequently suggested. Last week in an attempt to make no-churn ice cream had me holding the can, and after the success, I’m slowly starting to lean towards it, but they’re still juts very, very small baby steps. I make no promises.
But I felt I did need to offer you a substitute in the meantime as I’ve been getting many queries for eggless options and versions, particularly from my lovely Instagram followers, who are some of my most ardent followers (after my father that is, no one can beat him!). I knew I had to come around to this eventually, and so here goes the only option that has worked very well each time in cakes, pies and brownies.
The flaxseed egg is flaxseed meal (or flaxseed powdered) soaked in some warm water and left to sit for 15-20 minutes. It’s really as simple as that.
Photo credits: Krishna Lalbhai
- 1 tbsp Ground flaxseeds
- 3 tbsp Water, room temperature
- Stir the ground flaxseeds with the water and set aside for 15 minutes.
- Add this in place of an egg.
- Increase the measurements as per the number of eggs required.
- Note: If there is too much water floating on top, simply pour out the water gently. Only add the thickened paste into your cake batter.