Description
This flax egg substitute is a quick and easy vegan replacement for eggs in baking. It’s made with just flaxseed meal and oat milk, with a splash of apple cider vinegar to brighten the flavor and improve leavening slightly. It works beautifully in muffins, cookies, pancakes, and quick breads—anywhere you need moisture and binding.
Equipment
- Small bowl
- Measuring spoons
- Spoon or whisk
Ingredients
- 1 tablespoon flaxseed meal (freshly ground preferred)
- 2 1/2 tablespoons room-temperature oat milk (or water)
- 1/8 teaspoon apple cider vinegar (optional)
Instructions
- Add the flaxseed meal to a small bowl.
- Pour in the oat milk and stir until fully combined.
- Stir in the apple cider vinegar, if using.
- Let the mixture sit at room temperature for 10 minutes.
- Once thickened and gelatinous, stir again and use as a replacement for one egg in baking.
Notes
Most flax egg recipes use water, but here we’ve added oat milk instead for a slightly richer and smoother texture. The natural starches in oat milk give a bit more body, which helps baked goods hold together better, especially in more delicate recipes like soft cookies or fluffy muffins. The optional apple cider vinegar reacts gently with baking soda or powder for just a little more lift, which is especially helpful in egg-free batters.
Be sure to let the flax egg rest the full 10 minutes so the texture can thicken properly before adding it to your batter.
Nutrition
- Serving Size: 1 Serving
- Calories: 37
- Sugar: 0g
- Sodium: 5mg
- Fat: 3g
- Carbohydrates: 2g
- Fiber: 2g
- Protein: 1g