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As a vegan, everyone asks me how do I replace eggs in my recipes. The truth is that, believe it or not, there are some options out there but today we are going to talk about chia and flaxseed eggs, one of my favorites and most simple ones. They’re a great baking alternative not only for vegans but for those who have allergies and must follow an egg-free diet. ⠀

They are also great superfoods, they both have a lot of the same nutritional benefits, including the following:

Both seeds are good sources of omega-3 essential fatty acids

They help regulate blood sugar

They can heal your digestive tract

The omega fatty acids and antioxidant content that both seeds contain are very nourishing for your hair and skin ⠀


1 tablespoon of chia/Flaxseeds

3 tablespoons of water

Stir well, and allow the mixture to sit for about 5-10 minutes. The mixture will thicken to a gel-like consistency.

These egg substitutes are great for chocolate, banana or quick breads, muffins, pancakes, waffles, muffins cookies, and brownies.

Swipe left to see the whole process and how your “eggs” should look like.

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Is much better if the seeds are ground or crushed because it gets finer and more similar to the beaten egg. You can simply grind them in a coffee grinder or blender. If you don't have anything to grind seeds, that's fine! It will still work with whole seeds.

How to store the seeds: 

Flax seeds can deteriorate if not stored properly. You can keep the whole seeds in an airtight container in the freezer.  This will keep the fats in flax seeds from going rancid.  Chia seeds are a bit more stable than flax seeds and can be stored in an airtight container at room temperature.

If you have more than enough seeds activated because you made more quantity of the desired, remember that you can add them to your yogurt, smoothie or juice and add its nutritional benefits to any breakfast, dessert or snack. ⠀


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