Use this as a replacement for eggs in baking. (Not to be used as a binder or a filler)
1/4 c flax seed
3/4 c water
1. Place seeds and water in the blender.
2. Blend well, until thick and no large pieces remain.
3. This may be stored for up to 2 weeks in the refrigerator in a tightly sealed container.
Two level Tablespoons of flax egg = one large egg. Its consistency makes it a little hard to measure.
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