A chia egg substitute (or a flax egg) is easy to make and extremely versatile. Learn to use flax and chia eggs to replace your traditional egg binder in tons of recipes! Perfect for vegans, or anyone with an allergy. Or if you just happen to be out of eggs!
This recipe was originally published in May 2018. It has been updated for content and photos.
Now it may not look pretty, but this chia egg substitute is just what you need to bind those recipes like Cornbread and other baked goods when a regular egg does not work for you.
Plus, the flavour is quite neutral so you won’t even notice it’s there once you’re enjoying your baked goods.
As an added bonus, chia eggs are quite healthy!
They have no cholesterol, unlike traditional eggs, plus chia seeds pack a ton of nutrients in very little calories. Despite their small size, these seeds are a power house for nutrition.
What is a chia egg?
Chia eggs are a combo of water and chia seeds that create a jelly like consistency. It’s a wonderful replacement for binding baked goods.
However, don’t use them for scrambling. That just won’t work!
How to make a chia egg (or a flax egg)
All you need is 1 tablespoon of chia seeds and 3 tablespoons of water.
Combine the seeds with the water in a small bowl. Mix well and set aside. (photos 1-2)
Set aside for 5 minutes and you’ll have a super jelly like, egg replacement to use in your favourite recipes.
NOTE: To make a flax egg, follow the same steps and replace the seeds with ground flax!
Expert Tips
- You don’t need to grind your chia seeds to make this chia egg recipe. However, if you want to hide the texture of the seeds from any pickier eaters, then go for it.
- Or, if you don’t want to see them in your finished product, use white seeds instead of black.
- Although you may use a flax egg and chia egg interchangeably in most baked goods recipes, I prefer chia because of it’s neutral taste. That said, whatever I have available in the pantry is what I use, so just use what you have!
- Most baked goods recipes calling for 1-2 eggs can be replaced using flax or chia eggs. I’d stay away from a trying to veganize a recipe that uses 3 or more though because they’re like being used for more than just binding. Instead, just search for a vegan version of that recipe, or an egg free one so you don’t end up disappointed.
Ways to use your vegan egg replacer
- Vegan Cornbread: This delicious moist bread is held together by a chia egg, and truly no one would notice the difference.
- Chickpea Meatless Meatloaf with Smoked Maple Glaze: This incredible, smoky and delicious “meatloaf” uses flax eggs for binding with huge success! (Chia eggs work too!)
- Healthy Blueberry Pancakes: Delicious and nutritious, super fluffy, and actually HEALTHY pancakes. This wonderful breakfast is held together by flax or chia eggs too!
- Almond Butter Cookies: Buttery soft, moist and delicious cookies, again, you guessed it! These get bound by a flax or chia egg.
More fun ways to use chia seeds!
Check out my Overnight Chia Pudding with 10 flavour options!!
Or try making some Blueberry Chia Jam. It’s incredibly delicious, sweet and tart, very low in sugar, and no pectic required!
Whether it is for a vegan diet, or egg allergy, don’t let that stop you from enjoying delicious recipes! This substitute works great in almost ANY recipe. Enjoy!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
- 1 tbsp chia seeds or ground flax seeds
- 3 tbsp water
Instructions
- In a small bowl, combine the chia or flax with the water. Let stand for 5 minutes (or longer) and use in your favourite recipes.
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